Home Forums Hunting & Shooting Hunter's Campfire Eastern Pulled Pork[regional differences]

I like a Boston pork butt recipe that I believe comes from Paula Dean. It's pretty salty with salt and season salt, black pepper Gran garlic, liquid smoke, sliced onion and a few Bay leaved. Cook it in a crock pot until it about falls apart. I like to add some BBQ sauce on top as it's served.

Bb

LOL. yes!...

Yeah, it’s been closed for quite a few years. His brother has a restaurant in Charleston, and I saw the Bessinger’s sauce at Publix yesterday for the first time, but I don’t know if it’s the same. I’m going to try it out soon.

Y’all can pull your pork and crock your butts, but it don’t compare to barbeque . And if there’s not hardwood smoke involved it ain’t barbeque. Lots of “Eastern NC” barbeque is baked pork with very few working pits and chimneys.

If you think about it, drop me a PM and let me know what you think.

Another bbq we enjoyed was Country’s in Columbus Ga. Their chopped pork was really good, coarse with the outside crust, it came without sauce.

The lemon pies had merengue three inches high….dang makes me want to drive four hours.

Will do…

This Right Here ^^^^

Lancaster’s?

It's my turn to provide the meal before our American Legion meeting next week. Pulled pork, Cowboy Beans, coleslaw, and potato salad. Somebody else will be providing the soft drinks, and the post beer bar opens after the meeting adjourns. I'll be doing two big Boston Butts on my smoker, with an injection marinade and my daughter's dry rub. 12 hours or so of smoke, to an internal temp of 200 degrees on a wireless digital thermometer. I catch the drippings from the meat and incorporate some of them back into the pulled finished product to keep it moist. Sauce on the side- - -or not- - - -"eater's choice".

This is true go to the lighthouse in ayden nc and you will see plies of wood and a guy chopping whole hog everything but the squeal as they say they been cooking there for about 50 years and some days there is a line out the door ,barbeque, slaw and cornbread that's the menu.

I get down that way four or five times a year. I’ll be checking that place out. Thanks for the tip.

The last time I went by there, which was probably August or September, it looked like they were operational. Is this recent? I go byBessingers in Charleston at least weekly but have never stopped. Have to swing in some time.

Like cole slaw, God shivers every time someone chops it. Another good way to ruin it is to have bottles of COLD sauce sitting out, expecting people to apply it to the meat instead of mixing it in hot.

You guys have proven my belief in "Here we do it this way and nothing else is BBQ". Right down to the gospel of pork versus beef, and then to the epistle of sauces. It's religion.

(Alabama white sauce? Duke's sells some that's damn good on chicken.)

You forgot grass-fed versus grain-fed beef (although your reference to (genuflect) Duke's does address the religion of regional worship).

Favorite here is plain pulled or chopped/minced, I'll add what I want if I want anything added.

Get it plain at several places, all hardwood slow cooked:

Little Richards

Statesville BBQ

Buddy's BBQ

Or do our own on the Kamodo
Sometimes I want a bit of spiced vinegar, sometimes a bit of sweet red, sometimes nothing.

It's all good.

Bum's there in Ayden used to cook on wood. I haven't been there in years but I thought it was better than Skylight back then and they had a full menu if someone didn't want pork.