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Making some N.C.-style 'cue today

TarHeelNation11

TarHeelNation11

Hall of Famer
Mar 9, 2007
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Lowell, NC
Doing it in the crockpot (I don't have a pig smoker, sue me). Y'all are all invited over tonight for some. Bring your own slaw as I'm not fond of the stuff. BYOB as well. You'll understand if I pick the music and don't let any of y'all touch the iPod -- especially you @UNC71-00 .

Please, leave the politics at the door. Head over around 7:00. See y'all there ;)
 
Oh, and could someone bring me a pack of Marlboro 27's if you don't mind? Would love to smoke a couple while sipping an amber ale on the back patio when the temperature gets a bit cooler later in the evening.
 
Would love to come, but, I can be in Goldsboro for some of Wilber's great wood smoked barbecue in 3 and a half hours.
 
JuleZ '02 HEEL said:
For enough cash I'll mail you some B's.
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Speaking of B's......whatever happened to these things??? Can't find them nowhere anymore.
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TarHeelNation11 said:
Doing it in the crockpot (I don't have a pig smoker, sue me). Y'all are all invited over tonight for some. Bring your own slaw as I'm not fond of the stuff. BYOB as well. You'll understand if I pick the music and don't let any of y'all touch the iPod -- especially you @UNC71-00 .

Please, leave the politics at the door. Head over around 7:00. See y'all there ;)
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Where do you live? I'm here at the foot of the mountains and there is no good BBQ to be had. My wife fixes the crockpot bbq from time to time but if I could get some real stuff I wouldn't fool with it.
 
prlyles said:
Where do you live? I'm here at the foot of the mountains and there is no good BBQ to be had. My wife fixes the crockpot bbq from time to time but if I could get some real stuff I wouldn't fool with it.
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It may be a bit of a hike for you, no pun intended ;) Northwest of Atlanta
 
Bbq w/o slaw? Scandalous! My fav is the large smithfield bbq plate with double slaw. Then i mix some of the slaw in with the bbq each bite. Yummmmmm.
 
prlyles said:
Good God man, if you live in northwest Atlanta you have a lot more miles between you and good bbq than I do....lol
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I'm VERY aware. Thus why I have to make my own :confused:

My dad's family is from Down East, and I love them to death, but I'd be lying if I said barbecue didn't contribute to me wanting to go visit them as much as possible ;)

And heelmanwilm, did you miss the "Southern foods that you just don't care for?" thread I did a few weeks back? I'm sure I stated in there I don't like slaw. It's alright, but I don't like it on my BBQ. And damn, I wish Smithfields would just randomly open up a location in Atlanta. We've even got sporadic Cookout's here now. C'mon Smithfields....do it.
 
Pellet cooker is the easiest home cooked q. It's basically set it and forget it.
Smithfield's is OK, but those greasy spoon BBQ joints are the bomb. Especially if you get BBQ slaw with the meal.

There is one on oak island that has slow cooked q. They have all the traditional style sauces at the table to suit any need. If you ever hit oak island, its near the town hall.
 
TarHeelNation11 said:
Doing it in the crockpot (I don't have a pig smoker, sue me). Y'all are all invited over tonight for some. Bring your own slaw as I'm not fond of the stuff. BYOB as well. You'll understand if I pick the music and don't let any of y'all touch the iPod -- especially you @UNC71-00 .

Please, leave the politics at the door. Head over around 7:00. See y'all there ;)
Click to expand...
image.png
 
TarHeelNation11 said:
I'm still in GA for the foreseeable future.
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I'm going to have to figure a way to get some Wilber's to you. I've tasted the stuff at Sandpiper. IMO it is what it is...seafood restaurant BBQ. If you really enjoy that I'd bet you'd be willing to walk to Wilber's for another sammich, lol.
 
Grew up in Wake Forest. We had a few good spots, but I'm not sure if any of them are still around. The 3 I remember the fondest are Keith's BBQ, Fork's Lunchroom, and Holden's which was really in Youngsville but only 10 minutes or so from us. Mmmm damn good stuff! I also loved to get over to Wilson and get that 'cue from Parker's. There are many, many more I love as I consider myself a connoisseur, or at least a damn fine eater of good bbq.

Georgia, although the style is much different, there are some pretty good spots. Two Brothers in Ball Ground is great and they got that cracklin corn bread. Davis Brothers in Canton was awesome, but I think a tornado wiped them out and they didn't reopen. Williamsons Bros in Marietta wasn't half bad. My favorite was Pappy Red's in Cumming when the original owners still had it. That was around 1996. I think it's still open but not sure of its quality.

By the way @TarHeelNation11, you don't need no dang smoker the size of a whole pig to smoke a butt. All you need is a decent (not huge) charcoal grill and about 6-8 hours if beer depending on the size of the pork butt. Hit me up next time you are planning to cook some 'cue and I will give you all the details right down to the NC style sauce (east or west) you want to make. I smoke several pork butts a year around this place in Florida and the folks who get some say that the NC way of doing it makes eating it anywhere else a bad idea.
 
UNC '92 said:
By the way @TarHeelNation11, you don't need no dang smoker the size of a whole pig to smoke a butt. All you need is a decent (not huge) charcoal grill and about 6-8 hours if beer depending on the size of the pork butt.
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Shoot, I've smoked butts in a hole in the ground with a piece of plywood for a lid. Had a fire proof filing cabinet we converted to a smoker that was probably the best thing I've ever used. People have been finding ways to smoke meat fo' evah. Once 11 gets some really good Q down his neck I imagine he'll find a way, lol.
 
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@UNC '92 appreciate the info. A lot of the places you named in Georgia are either no longer open, or under different management. None are that far from me, but I'm not like a connoisseur so I never really sought them out. I have had Williamson Bros though.

The sauce I like to use is from Goldsboro and is called Scott's. I like the spicy kick it gives. I'm fixing to move in to an apartment so the crockpot is gonna have to do for now. I'm hopeful that within the next few years, I'll be in a place where I can buy a home (preferably in NC) so will be able to get a good grill then.

And @heelbent , I've never been to Wilber's, but my buddy who works for me has family in Denver and his mom (Moo grad but she's a sweet lady) has family in Goldsboro. A couple weeks ago, he had her bring us back a whole mess of Wilber's 'cue. MMmmmmm.

And hey, Sandpiper definitely ain't bad, to me. You have to realize my standards aren't high because I can't get the authentic stuff but once every couple years. On an unrelated note, Spanky's 'cue isn't half bad in Chapel Hill. A little expensive, but good. They need to open earlier on football gamedays and I'd buy from them for tailgating.
 
heelbent said:
Shoot, I've smoked butts in a hole in the ground with a piece of plywood for a lid. Had a fire proof filing cabinet we converted to a smoker that was probably the best thing I've ever used. People have been finding ways to smoke meat fo' evah....
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Ain't that the truth! My buddy and I (also a NC native from Henderson) have cooked a pig in the ground once. That was an awesome experience. Or at least I think I remember it being awesome. Pretty much a wet burlap sack, coals and some tin foil. Covered it all up with dirt and dug it up about 20 hours later. Very tasty, but I still like the traditional NC pickin'. We also did a small 100 lbs whole hog in a caja china. Lots of mojo injection, salt and sazon. It was unique, but again, nothing beats smoking the whole hog in a pit or barrel drum with some vinegar mop.
 
TarHeelNation11 said:
@UNC '92 appreciate the info. A lot of the places you named in Georgia are either no longer open, or under different management. None are that far from me, but I'm not like a connoisseur so I never really sought them out. I have had Williamson Bros though.

Please tell me Two Bros is still open and still delicious! If not that's just damn sad and a great loss to Georgia bbq.
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TarHeelNation11 said:
@UNC '92 appreciate the info. A lot of the places you named in Georgia are either no longer open, or under different management. None are that far from me, but I'm not like a connoisseur so I never really sought them out. I have had Williamson Bros though.

The sauce I like to use is from Goldsboro and is called Scott's. I like the spicy kick it gives. I'm fixing to move in to an apartment so the crockpot is gonna have to do for now. I'm hopeful that within the next few years, I'll be in a place where I can buy a home (preferably in NC) so will be able to get a good grill then.

And @heelbent , I've never been to Wilber's, but my buddy who works for me has family in Denver and his mom (Moo grad but she's a sweet lady) has family in Goldsboro. A couple weeks ago, he had her bring us back a whole mess of Wilber's 'cue. MMmmmmm.

And hey, Sandpiper definitely ain't bad, to me. You have to realize my standards aren't high because I can't get the authentic stuff but once every couple years. On an unrelated note, Spanky's 'cue isn't half bad in Chapel Hill. A little expensive, but good. They need to open earlier on football gamedays and I'd buy from them for tailgating.
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Scott's is good, I like Carolina Treet also.
 
[QUOTE="UNC '92, post: 118692, member: 3414"loved to get over to Wilson and get that 'cue from Parker's. There are many, many more I love as I consider myself a connoisseur, or at least a damn fine eater of good bbq.
.[/QUOTE]
I'm sad to report that Parker's no longer cooks with wood. That's why I try to support the few wood places that are left. IMO if you've had Lexington's BBQ in Lexington, Wilbur's in Goldsboro, Skylight or Bum's in Adyen, you have eaten some of the best North Carolina has to offer.
 
I have had Lexington's and it was absolutely awesome. Never had Wilbur's but it sounds like I missed out.
 
Just because I eat more fruits and veggies and not nearly as much bread doesn't mean I still can't stuff down pound after pound of 'cue. I eat meat every meal, by the way.
 
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