Wine with BBQ...
 

Just heard this on the local news....wtf is wrong with people?. The Lexington (NC) BBQ festival is going on tomorrow (attracts 100K+ people). I went a few times many years ago when friends' bands were playing and it was a much smaller scale. I just about spit out my coffee when the local news lady was posing the question...what wine goes good with BBQ? I don't think she's from around here :D. Heresy I tell ya....what's the world coming too...the end is near!!!!

ps: We're talking pulled pork sammiches (for those not familiar with this area's Q). There are ONLY two choices....beer or SWEET tea...end of discussion! Nuthin' like an all day "pig pickin'"....smokin' whole hog laid out (head and all) with a keg of beer and lots of friends and laughter....it just don't get no better!

It sounds like a fun event.

I like a nice Shiraz with my BBQ ;)

You ain't from around here are ya Peter :D

Pulled Pork Sammiches...

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bourbon will do too.

Hey wait a minute.....aren't you NC boys the ones who put slaw on top of your BBQ sammiches?!?!? At least that's how I got it at Fuzzy's years ago....

The horror!!!

Just kidding---all 'cue is good 'cue in my humble opinion. I don't care what part of the country I'm in. I'll eat and enjoy it everywhere possible!

Reunite, but of course. (on ice)





Just kidding. :D

Chianti if fava beans are also on the menu.

Memphis throws on the slaw. At least she didn't say it goes best with bih red.http://forums.pelicanparts.com/support/smileys/puke.gif

Certainly not ;)... We drink plenty of beer down here but if you ever came to one of my BBQs you'd most probably be drinking wine.

Why? Have you ever had octopus arms and salmon steaks from a BBQ?

Can't imagine that those two would withstand upwards of 16 hours on the BBQ. Do they come off like tater chips?

I guess a home made berry based wine woudl be acceptable... but as said, beer, tea (sweet or un), coke, lemonaide are appropriate.

Paper towels, not napkins, unless you are using a shop rag as a napkin. No silverware, or perhaps just a fork for some veggies.

Pork on a spit... 8 hours minimum but 16 seems excessive.

I prefer a pork done in the oven. Lots of crackling. :D

You'd prefer differently if smoked. Low and slow. They're not done at 8hrs. However, wrapping then finishing it off in the oven sure does make the house smell good.

Blasphemy! Man was given two hands for a reason - one to hold a beer, the other to hold the required BBQ tool.:D

this thread is useless without pics.



I present 7 pounds of my last batch of pulled pork, slow smoked and simmered. An Old Pork Butt Roast in the freezer was put to good use.


Step 1. Jab a huge pork roast numerous times with a paring knife, open those slits / holes open with finger thinking of old girl friends. Rub dry Cajun spice rub all over surface and fill the holes with the rub.

Step 2, Smoke at ~250 F degrees for about 2 hours, heavy smoke apple the first hour, Hickory the last hour. HEAVY SMOKE, that's a big roast.

Step 3, Crock Pot with 1 cup spiced apple cider, and 1 cup vinegar, put on high, leave for 6 hours to render down to pure tender bliss. :)

Step 4, using two table forks, pull apart meat into small pieces, pull is an overstatement.........more like, try not to let the whole thing melt before your eyes fall apart it's so moist and juicy.

Add a side dish of home made spicy creamy peanut 'slaw, put meat on toasted hoggie roll with more slaw, spice it up with BBQ sauce and more dry rub, and you have a great awesome stunning pretty simple meal. PERFECT!


y
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burp.



so sweet and tender, just like me...........:D




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That was my first thought.

Since I am not a beer drinker (I know, I know - more blasphemy), a full bodied red is the only choice. A big Aussie cab, a Sicilian red or a Spanish Toro would all be great. :D

Ian

Cabernet is KING!
 

LOL - wow - fortuitous timing!

As luck would have it, we are featuring smoked ribs for a wine and food pairing we are hosting tomorrow at the vineyard!

I do a dry rub on my pork ribs: salt, raw turbinado sugar, cumin, chili powder, paprika. let it sit for a few hours or overnight in the fridge. Then cook low and slow in the smoker.....The sugar caramelizes on the ribs, locking in the moisture. I'll take some pix!

The wine: our own Dos Lagos Vineyards Cabernet Sauvignon, Robert Foley winemaker. It is a big, chewy Napa Cabernet, mountain fruit from 1,600 up Atlas Peak. Think Caymus Special Selection, only bigger and smoother. Here's what one guy thinks about our wine: Uncorked Ventures - Blog - Dos Lagos Vineyards

and, some guy from KC called up and told us our wine was the ONLY thing he could find that would stand up to his sauce....he was the self proclaimed inter-galactic rib cooking champion!! LOL

So, I like beer too, but for our BBQ, the Cabernet and Pork rib combo can't be beat!

cheers!

td

I am outraged! Simply put, the wine merchants are greedy. They think nothing of defiling that sacred elixir invented by German Monks to sustain themselves through fasting. The beer merchants have not defiled themselves by hosting beer and cheese soirees, yet for the wine merchant no offense seems too taboo.