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Old 08-20-2009, 07:48 AM
 
Location: Houston (Memorial) and Western NC
8,981 posts, read 15,662,308 times
Reputation: 4120

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Quote:
Originally Posted by tstone View Post
Yeah, and for good reason. Salty shredded pork in sauce ≠ BBQ.

That would be Vinegary Pork...there's very little "sauce" in it and probably less salt than you put on your steak. Now I have seen the shredded pork from states more the the west, who shall not be named, and they put that nasty red sauce on it.
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Old 08-20-2009, 08:06 AM
 
Location: Houston
202 posts, read 551,813 times
Reputation: 76
Quote:
Originally Posted by tstone View Post
Yeah, and for good reason. Salty shredded pork in sauce ≠ BBQ.
I agree EA, I've never had salty pulled pork. You must have had a bad batch.
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Old 08-20-2009, 08:06 AM
 
Location: Kingwood, Texas
500 posts, read 1,329,051 times
Reputation: 315
lol, I don't personally like BBQ sauce on pork or beef. Boneless chicken breasts is about only meat I want that smokey ketchup on.

easilyamused, just to clarify - I cook the pork uncovered?
Also, I don't think I've ever seen smoked paprika, though I've never been looking for it, either. Is it easy enough to find in HEB, or more a specialty item?
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Old 08-20-2009, 08:08 AM
 
Location: Houston (Memorial) and Western NC
8,981 posts, read 15,662,308 times
Reputation: 4120
Quote:
Originally Posted by Reivax View Post
lol, I don't personally like BBQ sauce on pork or beef. Boneless chicken breasts is about only meat I want that smokey ketchup on.

easilyamused, just to clarify - I cook the pork uncovered?
Also, I don't think I've ever seen smoked paprika, though I've never been looking for it, either. Is it easy enough to find in HEB, or more a specialty item?
yep, uncovered. oh yeah, The smoked paprika is right in the spice aisle.

PS- If you have a smoker and are willing to watch it for six hours to keep it EXACTLY at 300, it will taste more smokey authentic. But the oven approach is the easiest. I've heard of people starting in the smoker and switching to the oven at the 3 hour mark. I my try it this fall when the weather allows me to sit next to a hot smoker for three hours.

Last edited by EasilyAmused; 08-20-2009 at 09:26 AM..
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Old 08-20-2009, 08:42 AM
 
Location: 77059
7,746 posts, read 18,459,689 times
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Quote:
Originally Posted by daisybear View Post
I agree EA, I've never had salty pulled pork. You must have had a bad batch.

Maybe.

This was in Eastern Tennessee.
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Old 08-20-2009, 08:51 AM
 
Location: Houston (Memorial) and Western NC
8,981 posts, read 15,662,308 times
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Quote:
Originally Posted by tstone View Post
Maybe.

This was in Eastern Tennessee.

yeah, that's one of those states to the west I was talking about.
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Old 08-20-2009, 08:57 AM
 
Location: Katy
1,167 posts, read 1,924,691 times
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Quote:
Originally Posted by Big Dirty View Post
The only restaurant that I know that sells it is Dickies BBQ Pit. A little chain. Having living In High Point very near Lexington, Texas bbq just can't compete. I am from Mississippi, so you would think I woulr naturally prefer Memphis bbq, but nothing can compete with NC bbq. Now NC itself may kind of suck (way to slow, boring, and conservative), but their bbq is the best.
Totally, have to agree with you there.
That's why I decided to move to Houston.
My family still lives in NC and every time I go back I start to get bored after a a couple of days and can't wait to get back to Houston.
I still love my Tar Heels though!

Quote:
Originally Posted by tstone View Post
Maybe.

This was in Eastern Tennessee.
That's not eastern style NC BBQ, that's probably western style.
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Old 08-20-2009, 10:07 AM
 
Location: Austin, TX
154 posts, read 258,558 times
Reputation: 125
A chain called "Smokey Bones" in San Antonio, TX is the only place I have seen pulled pork. They had the most amazing pulled pork sandwhich. Sadly, it seems that Texas did not embrace this chain because it quickly closed.

I don't really understand why it closed because business seemed to be good. I'm definitely a fan of pulled pork.
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Old 08-20-2009, 11:30 AM
 
128 posts, read 318,181 times
Reputation: 33
Here in Alabama, pulled pork is huge. I never order it though.

Being from Texas, I get either brisket or smoked sausage. Texans must be doing something right because Texas-style barbecue is becoming more and more available here.
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Old 08-20-2009, 11:41 AM
 
Location: Houston, TX
15,742 posts, read 15,893,577 times
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Its the vinegary style, then the Beaver Bar off Sawyer is the place for you. It's good, but has a different taste than SE Texas pulled pork I've had before.
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