South Carolina BS thread under new MANAGEMENT and lives in SC

Morning y'all! So keep your fingers crossed. Have a phone interview about a full time job with harris teeter. Hope I get it. Will not have to work nights or weekends if I do

 

all of those things come into contact with my butts at some point of the smoking process. whether it be the brine, or the rub. deliciousness ensues!

 

Mustard is my #1, but the eastern Carolina is a real close second. Love em both...the tomato base however, yuck.

 

My brine is just fresh ground black pepper and fresh ground pink salt. Rub is Pit Faced BBQ rub from the group buy. I like my rub recipe, but his is better. Need to get some more of that very soon!

 

yea I go overboard on the brine sometimes lol.

 

I also make my own hot sauce.

 

What is this pit faced rub?

 

I keep a bottle of Texas Pete sitting on the dining room table beside me. lol

 

He did a GB on here not too long ago. I don't remember his user name, though. Scott might.

http://www.pitfacedbbq.com/order-our-rub.html

 

https://www.tacomaworld.com/threads...t-again-more-on-the-way.494379/#post-15281012

 

Let me rephrase my first statement. A good sauce will make a good pork great but doesn't necessarily need it. I grew up on hickory smoked whole hams cooked for a good 16-18 hours on a grill made from a big ass barrel. Then topped off with the family sauce.

To me a vinegar based is better on a beef and mustard/ketchup based is for pork. The sauce I grew up on is a ketchup/mustard/apple cider vinegar mixture. Haven't had any that has topped it yet as far as pork.

 

you pickle your own?

 

My chilis change from year to year, there was awhile I only used superhots and that was bad for most everyone. (Carolina Reapers, Bubblegums, Naga Vipers, etc. But they were just too hot.

I find the best mix is a mix of Tabascos, a variety of cayennes, and red savina habaneros. I basically grill them until they have a slight char on them (seeds removed), grind em up with salt, white vinegar, garlic powder and onion powder. Boom. I experimented with tons of chilis and tons of methods, I like this one the best.

 

That's it!

Can't go wrong with Frank's, either! Don't think I have ever tried Cholula.

 

Do you eat those nasty pickled pig's feet that are soaking in whatever juice at the counter of the local gas station too?

 

Nice...I'll definitely be smoking this weekend now. All that stuff looked so good.

 

I think Frank's is the best, it's a little thicker.

 

That's what I guy I used to hang around with in FL did to make hot sauce. They always came out tasty for about 5 seconds, then your mouth exploded. Later that evening your butt exploded. We always tried to see who could eat the most.