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+---- Thread: Making Pork Barbecue Today (/thread-16065.html)
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RE: Making Pork Barbecue Today - Stewy - 05-27-2018
(05-27-2018, 07:59 AM)Jason_NC Wrote: I make my own. This time was 1/3 cup each of brown sugar, paprika, salt and granulated garlic, 1 tablespoon each of black pepper, old bay, onion powder, and oregano, and a half teaspoon of cayenne.
I usually make my own too. I think I'll try yours next time I make some.
Thanks!
RE: Making Pork Barbecue Today - Tiger Teeth - 05-27-2018
(05-26-2018, 12:20 PM)fredtoast Wrote: Not yet.
fred, pork butt is the wrong kind of butt.
RE: Making Pork Barbecue Today - Sabretooth - 05-29-2018
you guys are all responsible for me gaining weight by means of " pictoral and written osmosis"
.I was also unaware my tongue could hang that far out of my mouth ( almost stepped on it twice ).
Jason that bbq looks superb !
RE: Making Pork Barbecue Today - Jason_NC - 05-29-2018
BBQ spaghetti.
![[Image: 33993996_2165796430127778_42582864842907...e=5B8D53C7]](https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/33993996_2165796430127778_4258286484290797568_o.jpg?_nc_cat=0&oh=e157b481d0800b9c3ee95bd10c734eac&oe=5B8D53C7)
RE: Making Pork Barbecue Today - michaelsean - 05-30-2018
(05-27-2018, 07:57 AM)Jason_NC Wrote: Depends what I'm in the mood for. I've used several. Friday I put just a little Montgomery Inn on it. Yesterday I made a vinegar sauce.
Today I'm making BBQ tacos for dinner so I'll just fry it up in a little melted crisco and put taco toppings on it.
Tomorrow will be BBQ spaghetti with Sweet Baby Ray's.
First of all, pork barbecue=redundant. Sorry Texas. Secondly, I love Montgomery Inn as much as the next guy, but I don't know about using it there. But you have gotten me thinking again about getting a smoker. I'd be starting from the beginning in learning how to do it well, but it would be fun.
RE: Making Pork Barbecue Today - Jason_NC - 05-30-2018
(05-30-2018, 10:46 AM)michaelsean Wrote: First of all, pork barbecue=redundant. Sorry Texas. Secondly, I love Montgomery Inn as much as the next guy, but I don't know about using it there. But you have gotten me thinking again about getting a smoker. I'd be starting from the beginning in learning how to do it well, but it would be fun.
Not at my house. I make brisket as often as I do pork.
As for Montgomery Inn, their meat isn't very good, but I do like the sauce. Sometimes I like a tomato based sauce and sometimes I go for the Carolina vinegar.
RE: Making Pork Barbecue Today - Wyche'sWarrior - 05-30-2018
(05-29-2018, 08:49 PM)Jason_NC Wrote: BBQ spaghetti.
I'm trying something new tomorrow with my leftovers.....BBQ pizza. I tried your spaghetti recipe from the old board, delicious.
RE: Making Pork Barbecue Today - fredtoast - 06-01-2018
(05-30-2018, 07:50 PM)Jason_NC Wrote: Not at my house. I make brisket as often as I do pork.
I prefer pork, but I sure won't turn down some brisket.
Is Pastrami just smoked corned beef? Have you ever tried that?
RE: Making Pork Barbecue Today - Jason_NC - 06-02-2018
(06-01-2018, 05:25 PM)fredtoast Wrote: I prefer pork, but I sure won't turn down some brisket.
Is Pastrami just smoked corned beef? Have you ever tried that?
Basically, although I think the brines are a little different. No.