Charlotte, NC area: hate on OP, houses, boats & hoes

I've only ever used gloves, so all these new things are fancy to me. But ya'll are far ahead of me on this smoking thing. I only have done 3 things whole hogs, butts, and chicken quarters.

These are what I use you don't feel the heat

$18 932°F Extreme Heat Resistant BBQ Gloves, Waterproof Oven & Fryer Gloves, Oil Resistant Neoprene Grill Gloves for Baking, Smoker, 14"

https://www.amazon.com/Schwer-Resis...a-834479897721&psc=1&ref=&adgrpid=83905924452

 

Incorrect.

KC > Memphis > Carolina > TX

TX brisket is best brisket.


Mustard based sauce is just

 

I used @bvbull200 ‘s PBBE recipe, turned out great:

http://www.pitfacedbbq.com/belly2.html

 

Reported and deported!

 

I like sweet and savory more than vinegar, just preference. I like what I like

 

Enjoy your sweet BBQ and Bojangles.

I’ll keep my Prices and Vinegar

 

I like Bojangles but have no clue what prices is. There is a mom and pop fried chicken place I use to go to down in the Sarasota area called the chicken shack. You could get a "family" dinner which was all you can eat fried chicken, fried okra, green beans, pintos, collards, and honey biscuits. It's the best fried chicken I've ever had.

 

Prices Chicken Coop. Best fried chicken in Charlotte.

 

hmmm a vinegar sauce over prices chicken actually doesn’t sound half bad...

 

Here is a REALLY good vinegar sauce if that’s your thing. It’s really tangy. Goes well with pulled pork sandwich’s.

http://www.bbq-brethren.com/forum/showthread.php?t=136085


I make mine as such, and people have asked me to bottle it and sell before...

1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of Texas Pete
1 TBS or a good squirt of Siracha
1 TBS smoked Paprika
1 TBS Black Pepper
1/4 TSP cayenne pepper
1.5 TBS Morton’s kosher Salt
2 TBS Dijon mustard

blend in vitamix, bottle, refrigerate for 6-8hrs before serving.

 

I don't know who this magician on Youtube you're watching is, but fellas, try it... Brine if you want, some meats appreciate it more than others. Rub and bring to room temp. Save your money on your butcher paper or whatever, cause you don't need it. Cook the shit out of your meat at 225 until it's 205. Pull it off the smoker. Foil it up and wrap it in an old towel. Put it in a cooler for two hours. Eat that shit.

 

And if you disagree we can have it out at the next Smoked Meet.

 

the last two have been a bust. Maybe someone else needs to host it in the spring this year.

 

I’ve seen folks do the cooler method before but have never tried it myself. Hmmm

 

I’ll host if you wear a two piece

 

It just keeps it warm

 

Why’s it gotta be a two piece, can’t I just wear a banana hammock and call it a day?

 

Borat style