|
|
Posted by rick pacholski [69.78.70.12] on Thursday, August 26, 2010 at 10:12:56 :
In Reply to: O T bbq posted by copey [206.80.245.0] on Thursday, August 26, 2010 at 07:35:50 :
Here in North Carolina, the flavoring of the meat varies from sweet and thick to apple vinegar. Rubs vary even more, from sweet to burn-your-tongue. Some inject flavor, especially if the piece is large and must cook slowly. The wood species varies as well, from oak to hickory to apple, etc.. Hardwood only, no charcoal, NO PINE! The real secret is in the control and delivery of the heat and smoke. The temp must remain constant. The wood chips for the flavor (I prefer hickory) are soaking in a bucket of water nearby. The smoke must be just enough. The meat is NEVER done over direct heat. Slow cooking is the only way. I keep a small refrigerator, stocked with Bud and Smirnoff, near my cooker. It can be an all-day affair.
Follow Ups: