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I even thought about staying in Lexington after having BBQ there...
Can't go wrong in Lexington. Just got back from a 3-day weekend there, including meals at the BBQ Center and Speedy Lohr's BBQ. Would've hit a third one if it hadn't been for a family reception. There's a pound in the fridge and a couple more in the freezer. Those will have to hold me till the next trip...
you guys seem like a good source for some BBQ info. I was born and raised in NE Kansas / Kansas City. Therefore, huge appreciator of BBQ. I've recently acquired a small smoker and want to try making my own. Does anyone know where in Greenville, I can buy smoking wood? Like hickory, apple, pecan, etc. - logs, pellets, chunks - any form. Please let me know if you have any info. I'm trying to smoke some ribs for the 4th!
Hey KCtoSC - Unless you have an awfully good smoker ($$$), I've found it very difficult to cook only with wood. I've got a smoker with an offset firebox and trying to maintain consistent temps w/ only wood was a serious frustration. I recommend using a good brand of lump charcoal - Royal Oak and Kingsford both make good products - for your primary fire. I then use hardwood chunks (not chips) to create the smoke and flavor. You can usually buy hickory chunks at most hardware stores and good groceries, other woods can be a challenge to find but are available online.
I wrap a couple hardwood chunks in HD foil, poke one or two holes in it, and lay it directly on the burning charcoal. If the wood starts to flame up, I grab 'em out with tongs and replace 'em. BTW, most of the smoke flavor will be imparted in the first 3-4 hours. After that, the bark on the meat gets in the way. I don't bother adding wood after that time. Enjoy, and let us know how it turns out.
People from the mid-west really do say they are gonna BBQ when they...
Are talking about throwing some burgers & hot dogs on the grill.
Are pulled pork sandwiches with slaw in the sandwich common in the carolina's?
Are pulled pork sandwiches with slaw in the sandwich common in the carolina's?
North Carolinians typically put slaw on the BBQ sandwiches, and use Brunswick Stew as a side - two things you probably won't find in South Carolina.
Slaw on BBQ sandwiches seemed repulsive to me at first - I don't like slaw - but it grew on me, now I prefer it. Brunswick Stew can't compare to South Carolina's hash & rice, though.
To me, barbecuing (cooking on the grill) and having a barbecue (cooking on the grill and having people over) are different from cooking barbecue (cooking over hardwood smoke) or eating barbecue (eating meat cooked over hardwood smoke).
I sometimes hear people call barbecuing "grilling out" or "cooking out." Six one way, half a dozen the other.
To me, barbecuing (cooking on the grill) and having a barbecue (cooking on the grill and having people over) are different from cooking barbecue (cooking over hardwood smoke) or eating barbecue (eating meat cooked over hardwood smoke).
I sometimes hear people call barbecuing "grilling out" or "cooking out." Six one way, half a dozen the other.
You've allowed the sanctity of barbecue to be compromised.
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