74 - Thanks - I didn't know. Just got in from my morning's work and also ran by the mainland Publix and grabbed the 6 bottles they had left on the shelf. Didn't ask if they had anymore. There are other sauces on the market so I look at this as a metaphor of how we live our lives. Enjoy what you have today - it may be gone tomorrow. And also...when one window closes....another one will usually open. You just have to stay in motion - keep forging ahead - keep going - keep chargin'!
And the first punch has been thrown. LOL. I assume you have been paying attention in the thread and knew that was bait I could not refuse. If you are q-ing a whole pig and I am invited over I will not complain if the BBQ sauce is mustard. Them rich folks that are closer to the water in North Carolina cook that way. They probably have cloth napkins, too. But the North Carolina BBQ I know best they don't cook the whole pig. They sell the best parts off and use the tougher stuff and use a totally different sauce. I have a pork shoulder that I rubbed this afternoon in the fridge right now. It should take about 9 hours to cook and another hour to rest before pulling tomorrow so I will be up early. And I am going to make some proper slaw to use on the sandwiches. And as a surprise the BBQ sauce that I will set out for my dinner companions is Stubbs Original. It is a vinegary and tomatoey sauce with some zip like many of the Western Carolina BBQ sauces, but was developed by a guy from Lubbock, Texas where BBQ is more of a beef thing. I like a vinegar based sauce with pulled pork, but not just a vinegar flavored sauce. A bit of tomato smooths the edge off. The sweeter tomato based sauces are better with dark meat of chicken.
Originally from California where bbq is a verb, but exposed to pork bbq in S.C., with Piggie Park. Kid with immigrant Jewish parents from Eastern Europe makes it much better than my wife who’s family has been in the south for 300 years. Don’t like the NC stuff because of the vinegar.
My father used to say it was all about some village chief who got sick 2500 years ago after eating a bad baby back rib
Tonight it’ll be grilled chicken halves seasoned with coarse black pepper and Everglades seasoning,baked potatoes, and fresh premium romaine salad topped with vine ripe tomatoes—and yes, long as it lasts, Pat’s Ho-made on the last two turns on the chicken— The ice cold longnecks have been great today behind a day of continued clean up post Michael—don’t think it ever ends....
They’re all oak and pine. Used to use hickory and oak all the time, but—the older we’ve gotten the more they give both of us indigestion so we prefer fruit woods now. Pecan, apple, and cherry are our picks.
Tonight Ms. Jan is back home for a few days as Kayla and Magnolia Grace have flown up to visit Tim at Trenton during a home stand. It’ll be fried catfish, cheese grits, coleslaw, and hush puppies— The back porch Yeti is on “full” alert for the start of the CWS—
Smoking a pork shoulder with my new toy. Sitting dead on 250 F. Beginner's luck. Using an E-Z foil pan as a drip pan because I haven't found a permanent one that I like as of yet. Made a big batch of carolina slaw, too. Just a couple of hours to first pitch.
Going to have a house full today—had a 3:00am kickoff on the Egg with two 10 lb. butts over cherry wood smoke—joining them later will be some Hickory Hollow’s finest smoked venison sausage and 8 ears of fresh bi-color cob corn. Inside sides will be homemade coleslaw and potato salad, deviled eggs, and baked beans with browned/drained ground chuck, a little mustard, a little Pat’s, and bacon laid on top before going in Ms. Jan’s oven. The Yeti is ready for doing it’s part to make the day a big time and a success—