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

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.

I looked up red slaw. One recipe had ketchup in it.

Is that right?

Most people over load the sauce,and you loose the flavor of the pig ,if it's cooked right you don't need gallons of it sloshed all over everything, the taste of the wood smoke should come through and the sauce just needs to enhance and not overpower the meat . As long as it's pig and cooked properly it's barbecue if it's beef,chicken, bear,or anything else it's grilled or smoked meat but not barbecue

It may surprise some, but pork butt is excellent just salted with some liquid smoke and cooked in a crock pot. The meat alone is that good!

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.

I've been to several Basque ropings, gathers etc where they cooked a 7 piece lamb (the head is piece #7) above ground and they didn't make a federal case out of it (the cook was operating off a tailgate mostly). He built his fire on the ground about a foot and a half wide and 3 1/2 feet long and drove his T posts or uprights parallel to the fire (it's a fire, not just coals), but not over it, then the crossbar from which the big crusher screen rack is suspended by adjustable chain. The lamb sections are spiced and lubricated by beer or wine, usual lamb spices, and any oil that will facilitate browning, applied as needed with a paintbrush. The sections are placed with thicker pieces like the hams are at the hottest area, but arranged so melting fat does not drip into the fire. People come and go at different times and the thin pieces are eaten first of course. A cutting board and a cleaver are on the tailgate for cutting bones and the brisket. The hams never get completely done at one time, and slices are cut off to suit the eater, re basted and browned again. When available they like to use mountain mahogany, I've had willow (good), and once broken fence posts...can't see much difference. If you were hosting a sitdown dinner it would take some skill to do the hams...or butterfly them. It's probably a big gourmet chef deal in Kentucky but not so much in the Great Basin.

Liquid smoke? Hard pass.

It's an abomination, and one thing that eastern NC got wrong about BBQ.

Yea skylight I was not paying attention to my fingers or my mind, Bum's is still there and cooking good que also ,Parker's in Greenville and Wilson are still good but chop a little fine for my taste but the sauce is good . Sam Jones, the guy who inherited the skylight has his own restaurant in Winterville and cooks the same as the ayden restaurant but with a larger menu and better hours it's simply named Sam Jones Barbeque

They don’t have red slaw down East. At least I’ve never seen any down East. Piedmont (Lexington) style BBQ houses make gallons of it every day. Folks from out of town tend to love it. My coworkers from Indiana get containers of it to take home every time they come this way.

They don’t have red slaw down East. At least I’ve never seen any down East. Piedmont (Lexington) style BBQ houses make gallons of it every day. Folks from out of town tend to love it. My coworkers from Indiana get containers of it to take home every time they come this way.

Wilbur's closed during covid because the irs wanted to be paid, it reopened a couple of years ago under new management and the food is not the same. Real shame to cause I could eat there 3 times a week when it was in it's prime ,oh, Wilbur's is in Goldsboro and Kings is in Kinston they are still on hiway 70 on your out of town headed east.

Lancaster’s?

No liquid smoke for our crockpot recipe, but we do put either Coca Cola or Dr. pepper in.

Never had any bad NC BBQ. Some better than others, but none bad. Other than Wilburs in Kinston NC. Ironically one of the holy grail BBQ places in NC. Tried it three times. Bad everytime.

Morris bbq near hookerton was a favorite of mine. They only open on Saturdays, it's another old store...kinda looks like several old chit houses pulled together. Haven't been there in at least 3 years but it was great last time. Sorta like the Skylight Inn.