Don't be sorry, Blue likes to learn scientific processes....esp if they include gettin lit ;D
North Carolina Pit Cooked Bar B Que
- Thread starter Franco
- Start date
tsubaki
God
Over the years, we've only made probably 3-4 gallons and every time with varing results.
Usually about every third year we'll attempt making it again. The only time it tasted like vinegar was when we followed instructions (don't remember from where).
My great aunt made it from her vines, all she showed us to do was wash the grapes, add what amount sugar you wanted, fill with grapes, fill with water screw the lid on and bury.
The last time she did it she forgot where she buried the jar. Daddy found it about 2-3 years later, believe it or not it tasted like brandy.
Usually about every third year we'll attempt making it again. The only time it tasted like vinegar was when we followed instructions (don't remember from where).
My great aunt made it from her vines, all she showed us to do was wash the grapes, add what amount sugar you wanted, fill with grapes, fill with water screw the lid on and bury.
The last time she did it she forgot where she buried the jar. Daddy found it about 2-3 years later, believe it or not it tasted like brandy.
tsubaki said:
I hear you bro, but that is NOT how you make good quality table wine, there's a reason why some wine bottles cost tens of dollars...quality!
If you follow the scientific way of wine making you can make a 30 buck wine bottle for TWO bucks bottle included....the worst part of this hobby is the waiting time, it takes at least one year for wine to be drinkable, one more year in the bottle for further flavor and bouquett enhancement...
Can you wait that long???? ;D ;D ;D
Once you make it past the first 2 years you are all set as long as you make some every year
I wish I had it! My brother in law makes wine from time to time....I think it ends up being like 80 proof when he gets done with it LOL
Franco
God
This is North Carolina (eastern) style BBQ
Take a couple of pork butts and give them a good coating of dry rub, put some hardwood charchol on one side of the grill. Place the pork fat side up on the grill, put some wet hickory chips in the smoker box, cook for 7 hours, low and slow
When it is tender thru and thru remove from the grill and shred the meat
You'll end up with 5-7 lbs of pulled pork BBQ, mix in some on the vinegar based BBQ sauce, not that Lexington style pancake syrup!
Serve it up on a big, soft hamburger bun, top it off with some cole slaw, another shot of BBQ sauce to taste, Texas Pete or Tabasco if ya like
Pull out the frosty beers and have at it!
Next time I'll do some baby back ribs too!
Take a couple of pork butts and give them a good coating of dry rub, put some hardwood charchol on one side of the grill. Place the pork fat side up on the grill, put some wet hickory chips in the smoker box, cook for 7 hours, low and slow
When it is tender thru and thru remove from the grill and shred the meat
You'll end up with 5-7 lbs of pulled pork BBQ, mix in some on the vinegar based BBQ sauce, not that Lexington style pancake syrup!
Serve it up on a big, soft hamburger bun, top it off with some cole slaw, another shot of BBQ sauce to taste, Texas Pete or Tabasco if ya like
Pull out the frosty beers and have at it!
Next time I'll do some baby back ribs too!
LOOKS AWESOME FRANCO!
You cooked the right part of the hog, and the buns look good but you gotta have red slaw - shame on you Pubah!
Naw, I's kiddin....its hard to mess up BBQ. I like it ALL! I have to admit here also that I like coleslaw too. First sammich its red slaw then on the 2nd I'll eat coleslaw
I've been known to do half and half also ;D
P.S. Lexington sauce thick? Its not when we make it. ;D
You cooked the right part of the hog, and the buns look good but you gotta have red slaw - shame on you Pubah!
Naw, I's kiddin....its hard to mess up BBQ. I like it ALL! I have to admit here also that I like coleslaw too. First sammich its red slaw then on the 2nd I'll eat coleslaw
I've been known to do half and half also ;D
P.S. Lexington sauce thick? Its not when we make it. ;D
reelapeelin
God
Franco..why don't ya just open a BBQ House in Sebastian 'steada goin' back to work...
Pubah's House of BBQ!! 8) ... Brother, serve it up like ya showin' above an' ya'll have 'em lined up to I-95!! 8) 8) 8) ...
Pubah's House of BBQ!! 8) ... Brother, serve it up like ya showin' above an' ya'll have 'em lined up to I-95!! 8) 8) 8) ...
Its about cookin weather here in NC. My mouth is watering for some Q right now :-/
Hey yall, next time ya cook a whole hog , try covering the whole hog (inside an out) with a good thick coating of mayonaise. It keeps the outside meat really moist. Just rub it on thick with your hands, thow it on the grill and kick back for a while.It works kinda like suntan lotion on us! It dosent change the taste and it saves a lot of meat from getting burned.
Sounds health smart...I might try it 
I usually cook about a 180 lb. hog around the end of november for all of us around here. A friend at work, who caters a little on the side, told me about the moyo trick a few years ago. It really works good. Last year it turned really cold while I was cooking so I built a fire ta keep warm by. I made so many coals under the fire I started using them in the cooker instead of charcoal. It made the BBQ smokey and good.Ill probley start with Kingsford and cook with pecan and oak wood coals. I always use my fire dept sauce recipe. Its really good!
reelapeelin
God
Franco said:
Well then...make it TWO lines back to I-95!!...
I DARE ya!!...name it "Norton Snaggers BBQ" ;D ;D ;D ....
Only use hickory or oak if you have it.