That aint all either.
Friends of yours Ed?
You Nothcalinians know anything about "Mopping" for slow roasting meat?No need to crack on Southern cuisine. Everyone around here doesn't use mayo in BBQ sauce (nearly an abomination in my mind). However, if you come south we can put you on some BBQ and smoked meat with
sauce or no sauce that will make your tongue slap your brains out. Please don't roll all the culinary practices up in one ball of yarn.
I don’t remember him saying that lol
You're making me hungry sir
Hickory is king here. There's quite a bit in this area. I like pecan also (sometimes even better).
I cooked for a local company back near Thanksgiving. The que was smoked with pecan. A guy worked there who had formerly worked at a popular BBQ joint here.
He ate the pork and really wanted to know what wood was used to smoke it. It was pecan. It has a more mellow flavor than hickory (to me). They ate every last scrap of
the pork.
My brother lives there. I go visit him when I canIts the NORTH Carolina.
Not the SOUTH one.
We don't have pecan here, and I'm too cheap to buy the walmart chunks. To me BBQ is about taking the cheap cuts and ingredients and making something awesome. Apple and Cherry is abundant, and there's nothing like the perfumey smell of cherry burning. The fruit woods are nice for fish but I ask anyone that wants me to smoke it to bring me enough to fill the smoker. I hate cleaning the barrel, lid, and bowl. I even clean the coal grate after salmon. *s-word sure is tasty though.
Juan have you been to the place in Lansing that advertises themselves all over the radio as "southern BBQ"? @Woodpecker ? I still haven't tried it and want to.
My TN buddy and I did a brisket in his barrel smoker with mequite....low and slow at 205-215, mopped every hour on the hour wif a vingar based moppy sauce. 16 hours and too much beer later, holy smokes I've never eaten anything so good!
The poboys from my hometown would make you drool if you liked New Orleans.
