Northern BBQ vs Southern BBQ

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Barbie que
 
OK, April 20 is on the calendar. I'm guessing 4 briskets, 8 butts, 6-10 slabs ribs, 2-3 pork loins, maybe 4-5 pounds of sausage, and another 3-4 pounds of lunch brats. That's a decent start, once the neighbors get a whiff they'll bring more.

Maybe I'll throw on a turkey breast or a couple chickens to make it vegetarian.
 
Matthew said:
OK, April 20 is on the calendar. I'm guessing 4 briskets, 8 butts, 6-10 slabs ribs, 2-3 pork loins, maybe 4-5 pounds of sausage, and another 3-4 pounds of lunch brats. That's a decent start, once the neighbors get a whiff they'll bring more.

Maybe I'll throw on a turkey breast or a couple chickens to make it vegetarian.
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How many refrigerators you got? LOL
 
Matthew said:
OK, April 20 is on the calendar. I'm guessing 4 briskets, 8 butts, 6-10 slabs ribs, 2-3 pork loins, maybe 4-5 pounds of sausage, and another 3-4 pounds of lunch brats. That's a decent start, once the neighbors get a whiff they'll bring more.

Maybe I'll throw on a turkey breast or a couple chickens to make it vegetarian.
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So where're you at? I've got me a flight to plan!
 
flhrci said:
How many refrigerators you got? LOL
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I've got full sized ones in the main kitchen, the studio kitchen. There's a half sized one in the bar and one in the outside kitchen.
I've also got a full sized freezer in the laundry room and a half sized freezer in the bar (to keep the beer mugs and martini glasses cold) as well as the ones in the main fridges. But unless it's cold outside, the pig and the mass quantities still go into a few large igloo coolers I have and lots of ice (I've got four ice makers two, three in fridge/freezer and a perlick big one in the bar).
 
Hank S said:
So where're you at? I've got me a flight to plan!
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I will be at a buddy's place. He has the big smoker. Most of what I will be doing is for a catering gig. Some will be for me. He'll cook a lot for him and his construction crew employees he likes to keep happy, and his neighbors sometimes bring things over.

Go big or go home.
 
Matthew said:
OK, April 20 is on the calendar. I'm guessing 4 briskets, 8 butts, 6-10 slabs ribs, 2-3 pork loins, maybe 4-5 pounds of sausage, and another 3-4 pounds of lunch brats. That's a decent start, once the neighbors get a whiff they'll bring more.

Maybe I'll throw on a turkey breast or a couple chickens to make it vegetarian.
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Fly-in BBQ at your place sometime? :)
 
Matthew said:
There are plenty of good bbq joints near me. Someone else gets to do all the work.

Fly into Miami County (K81). There's BBQ right on the field.
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And while I usually go for brisket, pulled pork, and maybe sausage, the ribs at We-B-Smokin' are excellent.
 
Matthew said:
OK, April 20 is on the calendar. I'm guessing 4 briskets, 8 butts, 6-10 slabs ribs, 2-3 pork loins, maybe 4-5 pounds of sausage, and another 3-4 pounds of lunch brats. That's a decent start, once the neighbors get a whiff they'll bring more.
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That's some serious munchies for 420. And I really like the "whiff" comment at the end. Know what I'ze sayin'? :)
 
2 briskets, 4 butts, a turkey, and a whole mess of brats. Dunno what my buddy is cooking. Tomorrow is going to be good.

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This is one of the best flats I’ve seen:
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And the pork:

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Like others have posted, here in TN, if you want a pulled pork sandwich, its Barbeque with hot pepper/vinegar based hot sauce. To die for.....

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Mooney Fan said:
Like others have posted, here in TN, if you want a pulled pork sandwich, its Barbeque with hot pepper/vinegar based hot sauce. To die for.....

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At least they put the slaw in the right place.....
 
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Pork loin and a couple pork tenderloins. The chunks are cubed pork belly for pork belly burnt ends.
 
Unit74 said:
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There's lotsa "heres" I'm not from around, but I was raised in GA, SC, NC and VA. So far, I'm at 22 towns in 8 states, plus two far-apart Prefectures in Japan. That'd be six Southern states, one Yankee and one Border.

Barbecue should be spicy and hot. Don't put nothing on it to counteract and smother out the spices! That'd be mostly dairy products--if'n you can't take the heat, use the mild sauce.
 
Hank S said:
There's lotsa "heres" I'm not from around, but I was raised in GA, SC, NC and VA. So far, I'm at 22 towns in 8 states, plus two far-apart Prefectures in Japan. That'd be six Southern states, one Yankee and one Border.

Barbecue should be spicy and hot. Don't put nothing on it to counteract and smother out the spices! That'd be mostly dairy products--if'n you can't take the heat, use the mild sauce.
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Thankfully you didn;t say AR!! We'd give y'all a run for your money on some Q. Slaw goes on top of the sammich.... Not on the side. :raspberry:
 
Unit74 said:
At least they put the slaw in the right place.....
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Whitt’s BBQ is boiled. It is not true West Tennessee Pulled Pork BBQ. (it is tender and tasty due to the salt brine they boil it in.)

True West TN pulled pork BBQ is a good, good thing. YOU sauce it - it doesn’t come sauced or diced. - It’s not everybody’s thing, and that’s ok - but please don’t judge our BBQ prowess by Whitt’s!!
 
I can’t believe that this hasn’t been posted yet; it nicely sums up many of the regional differences in BBQ: covers whether or not it’s a noun or verb, and ‘splains why NC (Eastern, vinegar based) is the best!!!


Just bury me in BBQ
 
Sometimes I do, most time not.... My peeps like a chewy bark. Only wrap at 205 and put in the cooler for a few hours before shredding.
 
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