Sly Bald Guys Forum
Various Non-Bald Discussions => General Discussion => Topic started by: Mikekoz13 on August 09, 2010, 05:57:36 PM
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This past Saturday while camping I smoked a pork butt. Five pounds of pure pork heaven smoked slowly over natural wood charcoal and hickory chips for 5 1/2 hours.
The bark (outer smoked portion) was perfect and the meat itself was moist and had just the perfect amount of smoke taste. This was the best piece of pork I've ever smoked (I rededicated myself to smoking this Summer).
We here at the House of Koz eat our smoked pork Eastern Carolina style. That means that the meat is chopped not pulled. Eastern Carolina sauce is NOT the sticky, sweet, ketchup based sauce that most Americans know as BBQ sauce. Our sauce is a much thinner vinegar based sauce. The main ingredients are vinegar, hot pepper flakes, and salt.
Eastern Carolina sauce at the House of Koz is a homemade sauce. Made from a recipe handed down to me by my Uncle Roger.... a man that has been barbecuing for years and perfected his own sauce over many years. Only two people in the entire world know the recipe to this sauce..... my Uncle Roger and me. When he passed the recipe on to me two years ago he asked me to promise that I would never give it to anyone in the Carolinas...... I did him one better and told him I would only pass it on to my son once I was an old man. My son has inherited my almost fanatical love of real BBQ.
If you guys have never had this simple pleasure... you have to find out where you can get it and try it.
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Love that stuff, topped with well made slaw, it's a foretaste of the food of angels. We're headed to NC in October and we're already talking which places to eat BBQ. It's an act of love to make that stuff. I like the Tennessee shoulder too, but Carolina is the gold standard--sweet as candy.
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We make the good stuff here in Georgia, too! My dad makes an excellent BBQ sauce that sounds similar to yours Koz. We mostly pull our pork instead of chopping it, though.
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In my mind, BBQ of all types is good BBQ...... but being from Eastern Carolina, that particular style is my favorite.
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I make my own sauce here also. It is a Carolina type sauce but like BillonBass we pull it. I have thought about going into the BBQ business for years but have kinda got cold feet with the booming economy.. I have a good buddy that I get with and a couple of times a year we have a pig roast. I guess doing whole hog is my favorite. We will get a band, get the wife's, mother's and girlfriend's to make some sides, throw up a tent and have a big time. Who knows what this Fall will bring but last one we had over 150 folks show up for food and music. I have a couple in the lot ready for the roaster..
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This past Saturday while camping I smoked a pork butt. Five pounds of pure pork heaven smoked slowly over natural wood charcoal and hickory chips for 5 1/2 hours.
The bark (outer smoked portion) was perfect and the meat itself was moist and had just the perfect amount of smoke taste. This was the best piece of pork I've ever smoked (I rededicated myself to smoking this Summer).
We here at the House of Koz eat our smoked pork Eastern Carolina style. That means that the meat is chopped not pulled. Eastern Carolina sauce is NOT the sticky, sweet, ketchup based sauce that most Americans know as BBQ sauce. Our sauce is a much thinner vinegar based sauce. The main ingredients are vinegar, hot pepper flakes, and salt.
If you guys have never had this simple pleasure... you have to find out where you can get it and try it.
Soundz good: I'll be round to your place next weekend... O0
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I agree with the fun of BBQ get-togethers. When I moved back to Mississippi 11 years ago, I bought a lot of "rough cut" pine lumber---very, very cheap then---pre-Katrina prices. My friends and I built an 1800's era cabin in the middle of the woods by a pond that is spring fed. This place has become the "meeting" place or the "so long" place since then. When our family members go off to war, this is where we send them off with a 24 hour BBQ and this is the first place they want to come to when they get home. Sadly, we have had to use the place a little too often for sending our kids in harms way, but that is the life we chose.
We prefer the brown sugar and smoke mix down here in Mississippi.....sweet/heat on the meat! I make my own sauce, also--gotta have some cider vinegar and jalapenos in it. Add some bourbon, garlic, etc...you get the picture! Nothing like a day long BBQ with the friends and family--a little home brew--and sometimes boiled crawfish. I wanna go to the cabin right now!!
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Can't get enough BBQ.
As far as the sauce goes, we occasionally make our own, but (like brewing beer) I find the effort involved doesn't result in something that's better than a store bought item.
Koz, next time I come back east, you're doing the cooking! )-m
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After reading Koz's post it has made me want to rededicate myself to smoking meat versus grilling so much. I have a pork loin in the freezer that will be going on the pit this weekend. I'll try my hand at a homemade bbq sauce as well.
The wife and I have been thinking about a trip to the Carolina's. I'll have to get some places from you Koz to try if/when we make it out there. I have heard nothing but good things about the bbq out there.
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Pork really takes to the slow smoking, keeping the heat low, chips wet--might want to keep the tender of the meat "wet" too :D. I like to do a fresh ham, first given a dry marinade w/ sage, thyme, pepper, finely minced garlic and sealed up in the refrigerator for about 3 days in a plastic bag, then rub w/ some olive oil and slow smoked for about 4-5 hours. There's a premix wet mop sauce, Bone Suckin http://bonesuckin.com/ that's good to use, we like the hot, and it ends up with a beautiful crust that's a taste treat on it's own.
Pork is great, but you can't rush a pig--they take time, but it's worth it.
Faster, much faster, is salmon, set it skin side down away from direct heat, and depending on the heat, it can be ready in anywhere from 12 to 20 minutes at 1"-2" thick. We just brush it w/ oriental sesame oil.
Damn, I'm going to lunch.
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Can't get enough BBQ.
As far as the sauce goes, we occasionally make our own, but (like brewing beer) I find the effort involved doesn't result in something that's better than a store bought item.
Koz, next time I come back east, you're doing the cooking! )-m
You, my Friend, have an open invitation to stay at Casa de Koz........ smoking some pork for you would be my great pleasure. All you'll have to do is sit there and drink cold beers with me for the 5 hours or so it takes to smoke...... then we'll dig in.
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After reading Koz's post it has made me want to rededicate myself to smoking meat versus grilling so much. I have a pork loin in the freezer that will be going on the pit this weekend. I'll try my hand at a homemade bbq sauce as well.
The wife and I have been thinking about a trip to the Carolina's. I'll have to get some places from you Koz to try if/when we make it out there. I have heard nothing but good things about the bbq out there.
If you Google "Carolina Barbecue Trail" you will find all the info you could ask for on both types of Carolina Q. I personally have only eaten at one BBQ place in North Carolina because my Uncle always does a whole hog when we visit.
That particular restaurant that I ate at has pretty good Q but there sauce isn't good enough for me. I like eating there because they serve a LOT of soul food...... collard greens, sweet potatoes, okra, corn bread, etc.. Oh man I'm getting hungry.....
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Pork really takes to the slow smoking, keeping the heat low, chips wet--might want to keep the tender of the meat "wet" too :D. I like to do a fresh ham, first given a dry marinade w/ sage, thyme, pepper, finely minced garlic and sealed up in the refrigerator for about 3 days in a plastic bag, then rub w/ some olive oil and slow smoked for about 4-5 hours. There's a premix wet mop sauce, Bone Suckin http://bonesuckin.com/ that's good to use, we like the hot, and it ends up with a beautiful crust that's a taste treat on it's own.
Pork is great, but you can't rush a pig--they take time, but it's worth it.
Faster, much faster, is salmon, set it skin side down away from direct heat, and depending on the heat, it can be ready in anywhere from 12 to 20 minutes at 1"-2" thick. We just brush it w/ oriental sesame oil.
Damn, I'm going to lunch.
A mop sauce is VERY important but no commercial stuff for me. I make my own in about 5 minutes.
As for HOT..... my Carolina Sauce packs a good punch and I can adjust the heat when I make it. The gallon I made last week I intentionally made substantially hotter than usual. So far.... rave reviews from my regular customers (Friends that I give a bottle of sauce to every time I make it).
I also apply a rub, that I make, to the meat well before smoking. My rub has a spicy little bite to it as well.
That "crust" you speak of... known in Q circles as the "bark"..... is my wife's favorite and it usually has a nice mild kick to it.
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NEW RECORD SET!!! h3ry3
Call me crazy, but Sunday, we drove all the way to Gulf Shores, Alabama from New Orleans just for LUNCH!! :/O
GREATEST DISTANCE I EVER DROVE ON A WHIM- just for a M-E-A-L!!! `Dr!v
Around Biloxi, I began to think how crazy of an idea this was, :/O but we pressed on anyway.
3 1/2 hours later, after pulling out of our driveway at home, we drove into the parking lot of Lambert's Cafe, home of the "throwed rolls!!"
For those of you who may not be familiar with Lambert's and the phrase "home of the throwed rolls", check out the "Chowdown Countdown" video on the link below:
http://www.throwedrolls.com
O0 RIBS were EXCELLENT and the PORTIONS were HUGE!!
And, as usual, there was no end to the entertainment from the staff before, during, and after the meal!!
If only the weather would have been as good as the meal. Torrential downpour as soon as we exited I-10 heading to the beach and it never let up!! g@@4
At least there was NO SIGN OF 'BP' OIL visible ANYWHERE along the beach!!
Last 'back to school weekend get-a-way' for the kids before starting the new school year@ the end of the week!!
- Cap'n Noodles -
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Stop pullin' your pork, you'll go blind! >:D
In all seriosity, I like a mayo and vinegar-based sauce myself. A little salt and fresh-ground black pepper...oh lordy, my tongue's gettin' hard. Think I'll go smoke a brisket.
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This place has some great, low-country barbecue
http://www.johnnyharris.com/
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...........sorry to put a spanner in the works guys, but I just dont get the whole BBQ thing. I have never enjoyed the taste. :-[
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...........sorry to put a spanner in the works guys, but I just dont get the whole BBQ thing. I have never enjoyed the taste. :-[
Where did you try bbq?
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...........sorry to put a spanner in the works guys, but I just dont get the whole BBQ thing. I have never enjoyed the taste. :-[
Where did you try bbq?
Scotland! In the rain ha ha!
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Where did you try bbq?
Scotland! In the rain ha ha!
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LOL! Well, now I know why!
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Where did you try bbq?
Scotland! In the rain ha ha!
LOL! Well, now I know why!
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Seriously, I just dont like the BBQ taste. Tried lots of different sauces and not found any that float my boat :-\
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Where did you try bbq?
Scotland! In the rain ha ha!
LOL! Well, now I know why!
Seriously, I just dont like the BBQ taste. Tried lots of different sauces and not found any that float my boat :-\
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Trying in Scotland, I don't doubt it. Sort of like Haggis in Texas, if it's not to a lot of peoples' taste in Scotland, try the Texas version, armadillo doesn't help. ;D
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Never thought of BBQ'ing haggis. Will go catch one tomorrow O:O
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You can't give the recipie to anyone in the Carolinas!!!!! And I am from SOUTH CAROLINA!!!! :-[ :-[ :-[
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BBQ ain't about the sauce! You need to try some good BBQ! If it needs to get drowned in sauce to taste good, it ain't good BBQ!
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BBQ ain't about the sauce! You need to try some good BBQ! If it needs to get drowned in sauce to taste good, it ain't good BBQ!
BB, have you taken the short drive out to Taylor to try Louis Meuller bbq? Or have you been out to Kruez Market in Lockhart?
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Actually, I have not. It's now on my "to do" list.
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BBQ ain't about the sauce! You need to try some good BBQ! If it needs to get drowned in sauce to taste good, it ain't good BBQ!
You are absolutely correct! It's not about drowning the meat.... it's about using a little bit of sauce to compliment the taste of the meat.
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I find the effort involved doesn't result in something that's better than a store bought item.
I am probably not your typical backyard barbecuer, but I have to disagree. Good backyard bbq will beat 99.9% of store bought 'que every time. With a good basic water smoker like the Weber Smokey Mountain, you can make terrific bbq pulled pork. A cooker like that is hands off for the most part. It doesn't take much effort at all really.
1. inject with apple juice, honey, and spice rub liquid mixture
2. sprinkle liberally with a salt based spice rub
3. put in a double thickness garbage bag and refrigerate overnight
4. start your cooker and preheat to 225 degrees
5. put your pork butt on
6. check back in 5 hours to wrap in foil
7. check temp in 2 hours, and periodically until internal meat temp is 198-200
8. let rest for an hour wrapped in towels
9. pull, sauce and eat
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I find the effort involved doesn't result in something that's better than a store bought item.
I am probably not your typical backyard barbecuer, but I have to disagree. Good backyard bbq will beat 99.9% of store bought 'que every time. With a good basic water smoker like the Weber Smokey Mountain, you can make terrific bbq pulled pork. A cooker like that is hands off for the most part. It doesn't take much effort at all really.
1. inject with apple juice, honey, and spice rub liquid mixture
2. sprinkle liberally with a salt based spice rub
3. put in a double thickness garbage bag and refrigerate overnight
4. start your cooker and preheat to 225 degrees
5. put your pork butt on
6. check back in 5 hours to wrap in foil
7. check temp in 2 hours, and periodically until internal meat temp is 198-200
8. let rest for an hour wrapped in towels
9. pull, sauce and eat
Well Hell..... that's no fun.
I use the standard Weber Kettle. There's more skill involved and much more "getting your hands dirty". I also have a large CharGrill with a smoker box that I use for larger cooking chores.
1) I use Natural wood charcoal, not briquets.
2) I soak my wood chips for a couple of hours (I usually prefer Hickory).
3) I get the Kettle to temperature (coals to one side near where I can put more charcoal in as needed).
4) Mop sauce is close at hand (as are the wood chips)
5) Place the meat (Boston Butt) on the grill as far away from the coals as possible (indirect cooking).
6) Add some wood chips right on top of the hot coals and place the lid on tightly.
7) Leave it alone for an hour..... at that time you will need to add more charcoal.
8) Open the lid and add some charcoal. While the lid is open mop the meat using the mop sauce.
9) Put the lid back on tightly.
10) Repeat steps 8 & 9 every hour until your meat is finished cooking (approximately 190 - 195 degrees F).
11) Remove the meat and wrap it tightly in heavy foil (the temperature will continue to rise for a time up to about 195 - 200 degrees F).
12) I let mine "rest" in the foil for about 2 - 2.5 hours.
13) Pull it or chop it (Eastern Carolina style).
14) Sauce it and enjoy.
Don't forget that one very important part of cooking large pieces of meat slowly on the grill is keeping yourself hydrated. Do this by consuming at LEAST one cold beer of your choice per hour.
Also.... if you're new to all this you will probably cook some not so great "Q" until you get the hang of it. Don't sweat it, we've all done it. I good general rule on cooking time is "about" an hour per pound for a Boston Butt.... notice closely that I said "about".
I used a Weber Kettle for years and then a few years back got an urge to try something "better". Well those two "better" units have been banished to my shed and I'm back to my 10 year old Weber Kettle. Still the best for me........
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I find the effort involved doesn't result in something that's better than a store bought item.
Well Hell..... that's no fun.
I use the standard Weber Kettle. There's more skill involved and much more "getting your hands dirty". I also have a large CharGrill with a smoker box that I use for larger cooking chores.
There are definitely many different ways to create good bbq pulled pork. Some methods are easier than others. Some are high tech with computer chips and thermostats, and some very low tech methods. I know many, many people in Tennessee that are still using old bed frames with chicken wire stretched over them.
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I have storage issues so I've used a cast aluminum charcoal grill that is compact and weather proof.
http://bbq.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=bbq&cdn=food&tm=18&f=10&su=p284.9.336.ip_p830.4.336.ip_&tt=3&bt=0&bts=1&zu=http%3A//www.pkgrills.com/index.php
They used to be made by CharBroil, but they sold the patent back to the original maker. My first one lasted for over 20 years with numerous replacement of the fire grate and grill grates. We're on #2 now--should outlast me. It permits direct heat grilling, and indirect BBQ smoking--the grid has a hinged side for access to add charcoal and wet chips. It's not ideal--I'd much prefer to have one w/ the offset fire & smoke box for even more control on the heat but I've never found a weather proof one--but it works. I can push the heat high enough to do a respectable tandoori style chicken--the spice mix and instructions are available from Sharwood. But, I can also do a nice shoulder or fresh ham Carolina style. Another favorite is grilling a butterflied leg of lamb every Easter over a real wood fire--almost like being in Greece :). I find the heavy cast aluminum construction is also a plus--never have gotten the hang of the Weber Kettle, just too thin on the metal for easy control.
Half the enjoyment is being around and smelling all that great cooking. I have a friend who's from the Memphis area and he has a true Tennessee smoker built in his back yard. He's taken part in national contests and his shoulder, Memphis style, is a creature of patience and love. He puts the shoulders--never just one--in the early evening before the feast, and nurses them and a bottle of Maker's Mark through until about noon the next day--sweet as a melon on the vine.
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That PK Grill is pretty interesting. Thanks for posting the link. The hinged grid is a pretty handy feature. Weber has those available for their kettle grills now too.
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Nice grill Paul.......... I find it very interesting.