Barbecue done in rare form

http://www.latimes.com/news/nationworld/nation/la-na-barbecue31jan31,0,3154069.story?coll=la-home-nation

has anyone ever ate hear???
sounds like a plan for me.
ron

shoulders? no fat? that's eastern carolina que?


not any real eastern que that I grew up eating. might as well slap some tomato sauce on that.



ok, i'll eat it. but i still say eastern whole hog que is better then shoulders. the contrasting textures and flavors of whole hog just makes for a better experience imo - with good pork bbq, you CAN be to lean.


speaking of lean bbq, i think i'll run over to ridgewood today.

quote:

Originally posted by Larry - RibRater - Jay

shoulders? no fat? that's eastern carolina que?

There will be plenty of rendered fat in this meat, and it will be moist. They are saying that this pitmaster is removing excess fat and gristle from the meat after it is cooked.

quote:

The best Carolina barbecue consists of lean chunks of succulent pork, with no fat, gristle or "crackling," i.e., cooked skin. It has a smoky, tangy and slightly acidic taste.

I wouldn't serve pork shoulder to my guests without removing the fat and gristle first.

I also disagree about whole hog versus pork shoulder cuts. The shoulder has more surface area than a whole hog and develops more smokey goodness. There is plenty of contrast in the meat that makes up the shoulder so that the rest of the pig isn't needed.

Just this yankee's opinion.

quote:

Originally posted by JRPfeff

quote:

Originally posted by Larry - RibRater - Jay

shoulders? no fat? that's eastern carolina que?

There will be plenty of rendered fat in this meat, and it will be moist. They are saying that this pitmaster is removing excess fat and gristle from the meat after it is cooked.

quote:

The best Carolina barbecue consists of lean chunks of succulent pork, with no fat, gristle or "crackling," i.e., cooked skin. It has a smoky, tangy and slightly acidic taste.

I wouldn't serve pork shoulder to my guests without removing the fat and gristle first.

I also disagree about whole hog versus pork shoulder cuts. The shoulder has more surface area than a whole hog and develops more smokey goodness. There is plenty of contrast in the meat that makes up the shoulder so that the rest of the pig isn't needed.

Just this yankee's opinion.

A shoulder has more surface area then a whole hog? that's quite the trick.

We'll have to agree to disagree on the rest of it...I wouldn't agree with any of your statements above concerning whole hog/shoulder comparisons, texture, etc. (other then removing larger pieces of gristle)

quote:

Originally posted by JRPfeff

Just this yankee's opinion.

'nuff said.

for clarification...I like shoulder(picnic/butt) bbq and often prepare it at home simply because..well..it's a lot easier to handle then a whole hog.

the primary reason i prefer whole hog is consistency of the end product. there are far to many restaurants that serve dry bbq and the majority of them smoke shoulders in one form or another. i like a little sauce with some bbq but the que shouldn't rely on the sauce to add moisture and unfortunately most shoulder que being served does just that.

rendering of the interior fat is a different subject then inclusion of some exterior fat in the chopped/pulled product.

i would also agree with al's post in another thread that to properly do any non whole hog bbq at home requires larger pieces of meat..not the small butts the average grocery chain sells.

just my opinion.

quote:

Originally posted by Larry - RibRater - Jay

for clarification...I like shoulder(picnic/butt) bbq and often prepare it at home simply because..well..it's a lot easier to handle then a whole hog.

the primary reason i prefer whole hog is consistency of the end product. there are far to many restaurants that serve dry bbq and the majority of them smoke shoulders in one form or another. i like a little sauce with some bbq but the que shouldn't rely on the sauce to add moisture and unfortunately most shoulder que being served does just that.

rendering of the interior fat is a different subject then inclusion of some exterior fat in the chopped/pulled product.

i would also agree with al's post in another thread that to properly do any non whole hog bbq at home requires larger pieces of meat..not the small butts the average grocery chain sells.

just my opinion.

I think we are on the same page. I cook 10# minimum shoulder cuts and like to use both the butt and the picnic. Given the choice, I prefer my pork without sauce, but BBQ judges seem to like sauce.

What are your thoughts on sliced versus pulled barbecued pork?

Jim

well, considering I'm headed over to ridgewood in a few minutes, i should say sliced for good luck.

but pulled/chopped/sliced is my personal order of preference.


i actually had what i considered to be a very good shoulders sandwich in western nc a few months ago. i ate 5 sandwiches that day and the difference between the last and the 4 others was the inclusion of more non-meat product that kept the meat very moist but not greasy. all of the other 4 were dry.

that said...competition pork of any variety is of course a different beast from whole hog, family reunion, church supper, pig pickin' type que from eastern nc.

Personally I wouldn't smoke with ONLY hickory. 50/50 hickory/white oak.