Is SC BBQ

Shaun @ Tru6 · 05-21-2013, 05:17 PM

actually BBQ?

or how McDonalds got their mustard McNugget sauce?

Zeke · 05-21-2013, 05:22 PM

As in S. Carolina?

"Carolina style:

As much as Texas style barbecue is beef, Carolina style barbeque is pork. What kind of pork, you ask? Pretty much all but the squeal, from pork butt (actually the pork shoulder) and ribs, all the way up to the whole critter done in a pit. Not much if any of a rub is used; this barbecue is sauce-based. Carolina sauce in general is thin and watery, tangy, and peppery. Depending on the Carolina region you’re talking about, the sauce can be golden yellow from the mustard base, or clear and vinegar-based and it might contain floating flecks of cayenne. Being tangy from the vinegar, the sauce cuts through the fat in the ribs and butt and soaks into the meat while cooking. Like the other three styles above, there are many variations on the theme."

The four main types of barbecue

wdfifteen · wdfifteen's Garage

Yes. Very good BBQ.

That's like asking if a slaw dog is really a hot dog or is sweet tea really tea.

Zeke · 05-21-2013, 05:38 PM

Quote:

Originally Posted by wdfifteen

Yes. Very good BBQ.

That's like asking if a slaw dog is really a hot dog or is sweet tea really tea.

Or if a flat six air cooled engine is a Porsche.

Oh...wait....

brookwood993 · 05-21-2013, 06:04 PM

Here in the midlands of SC there is a significant German heritage. From what I've heard, traditionally barbecued pork and chicken were prepared with a mustard-based sauce.

Slow barbecued whole chickens with mustard sauce are really nice, and a good mustard pulled-pork sandwich with a generous topping of tangy/sweet cole slaw is, in my opinion, the second best barbecue pork sandwich.

But that's probably more than you needed ...

Best regards

Ed

Shaun @ Tru6 · 05-22-2013, 08:18 AM

Thanks Ed, I think I had higher expectations for the mustard sauce I made, and certainly should have been on the meat during cooking it turns out. I love mustard, so had high expectations.

I grilled/finished this dry rubbed pork chop yesterday for lunch. Ate half. Chopped up the rest for a sandwich for dinner, made the mustard sauce I found below. Pork & sauce and white bread were really not so great.

South Carolina Barbeque - south carolina barbeque recipes, southern cuisine, BBQ recipe

I love any kind of BBQ sandwich with coleslaw, that's a given.

Rickysa · 05-22-2013, 08:28 AM

Please for all that is good in the world, don't confuse SC BBQ w/ NC BBQ

NC: Down East = whole pig w/ a vinegar + pepper sauce served with white slaw

NC: Lexington = pork shoulder w/ a vinegar + pepper + TINY amount of ketchup (still a very thin sauce) served with red slaw.

craigster59 · craigster59's Garage

I made pork chops last night but used a coffee/chili based rub. It always surprises people how great a coffee rub is on pork.

id10t · 05-22-2013, 09:13 AM

Vinegar is typically Puerto Rican to me, but I do like a spicy vinegar bbq sauce with pulled pork

Sorta like blondes, brunettes, and redheads... we all have our favorites, but if you can't be with the one you love, love the one you're with.

mattdavis11 · 05-22-2013, 09:41 AM

You're GRILLING a pork chop, a pulled pork sandwich is not PULLING a pork chop out of the freezer, cooking it and throwing it on a bun. You have to go bigger, the whole (Boston) butt (shoulder). Smoked two 9lbers not long ago. Dry rub only, sauce on the side.

It's all about the choice of wood, time and temperature.

brookwood993 · 05-22-2013, 07:15 PM

Shaun:

Sorry it took so long to get back. That chop looks delicious, but Matt is right, if you want to try a mustard based sauce on pork -- it is a bit of time commitment.

Buy a Boston butt. Rub in a mixture of pepper flakes, garlic powder, and kosher salt (and whatever else you like) the night before. Drop the butt in a plastic bag and let it sit for the night.

Get up early the next morning and fire up your grill with a full load of charcoal on one side only. When the coals are ready, put the butt on the grill -- on the side away from the coals. And then load the coal side of the grill up with your choice of wood (hickory, oak, etc). What you are doing is making smoke and heat but not directly grilling.

Close your grill, leaving the vents open (you don't want the fire to die), and walk away. Resist the urge to open the grill and check on the meat. Let it go for 4 hours. Remove the butt, wrap it in foil, and put it in your preheated oven at 250 for 3 hours. After 3 hours in the slow oven, the heat will have melted all the connective tissues and the pork will shred easily (or fall apart).

Now you have pulled pork that you can dress with mustard sauce for sandwiches that will kill.

Best

Ed

masraum · 05-22-2013, 07:40 PM

Here in Texas, BBQ means smoked meat, usually beef, often brisket, but Texans do like their pig (and venison). When someone smokes brisket, you don't normally put any sauce on it at all. If get it at a restaurant, you can get sauce, but they'll usually ask if you want sauce.

If you are not talking about smoking meat, here, they call that "grilling" instead of barbecuing.

I assume that you're more asking about the style of sauce.

Sure, it's all BBQ, just different styles, and all good.

Shaun @ Tru6 · 05-23-2013, 05:09 AM

Thanks Ed for the good advice, I'll try one this weekend if I have time.

The first version of the chop was excellent. The leftover mustard sauce turned out to be better on a roast chicken I did last night.

tweezers74 · 05-23-2013, 05:36 AM

I love BBQ. Any which way you mean it, with any kind of meat. One of my black friends from Alabama told me I should have been born in the south and my black name would have been "Tweesha". She calls me that to this day.

All this talk of BBQ, I need to get me some for lunch...

Shaun @ Tru6 · 05-23-2013, 06:50 AM

From some time ago, the Sriracha pulled the cole slaw and relish together perfectly with the chicken. Sweet, hot, smoky in every bite.

have a good lunch!

tweezers74 · 05-23-2013, 06:56 AM

Omg... I love sriracha! I eat it with everything!

Shaun @ Tru6 · 05-23-2013, 07:10 AM

2 bottles a year?

You might like these, I mixed Sriracha (a lot) into pancake batter and then fried in oil. they were best as mini-wraps with just lime, cilantro and shredded chicken. Tomato, artichoke and blue cheese didn't do much so skip those.

tweezers74 · 05-23-2013, 07:13 AM

No. More like a new bottle every month. (The big bottle too!)

Shaun @ Tru6 · 05-23-2013, 07:19 AM

You are crazy! 2 of those bottles for me a year, thought that was good.

mattdavis11 · 05-23-2013, 07:31 AM

Charcoal on one side of the grill may cook it too fast. Indirect heat is a must, so you will have to find a way to partition the fire away from the meat but still allow the smoke and heat to transfer. My set up is by no means extravagant, but it's also a dual purpose set up. If I want to use it as a grill, I can. I rarely do though.

For a Boston butt, I keep my fire between 185-225 for about 8 hours, then wrap and let it go for another 4-5 hours. I don't bring the meat inside, I just keep feeding the fire and try to maintain the temperature. I like mesquite the best, hickory then oak. What you use if often determined by location and what is available. A lot of people use oak here, it's readily available, but I don't think it turns out as good.

Here's my smoker, as I said nothing special, but it's been put through its paces and is sweated in really well. A well sweated smoker plays a huge roll in the outcome of the product. By that I mean how much grease is coating the inside of the smoker. I guestimate I sent 100lbs of meat through it before it started working to my liking.