The B-B-Q

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Guido

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A real cooker. lol
 

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Low and slow. 225 degrees. Don't get too large a shoulder. ~1.5 hours per pound. Are you using charcoal or wood or [shudder] gas? Are you going to use a rub? What kind of mop sauce? And please don't say that western NC crap.
 
barelypure said:
Low and slow. 225 degrees. Don't get too large a shoulder. ~1.5 hours per pound. Are you using charcoal or wood or [shudder] gas? Are you going to use a rub? What kind of mop sauce? And please don't say that western NC crap.
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Im using a Charcoal smoker.....and trust me...i wont touch the western NC style...Im trying to find a good eastern nc style sauce
 
I'm assuming the table folds up and the hitch is at that end. The "leg" in front of the trigger guard would have to fold up as well.
 
barelypure said:
Low and slow. 225 degrees. Don't get too large a shoulder. ~1.5 hours per pound. Are you using charcoal or wood or [shudder] gas? Are you going to use a rub? What kind of mop sauce? And please don't say that western NC crap.
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BP...this says Lexington Style Sauce....but the ketchup threw me off...i know its got a lot of vinegar in it, but is there ketchup in some eastern style sauces?...(i didnt think so)

Makes about 3 cups

2 cups cider vinegar

1 tablespoon salt

1 tablespoon ground white pepper

1 tablespoon red pepper flakes

2 tablespoons white sugar

¼ cup brown sugar

½ teaspoon black pepper

½ cup ketchup
 
Typical vinegar sauce I've used:
2 cups apple cider vinegar
1 tablespoon salt
1 tablespoon ground white pepper
2 tablespoons red pepper flakes (but then I prefer a little heat)
¼ cup brown sugar
½ teaspoon black pepper
1 teaspoon cayenne
1 tablespoon sweet paprika

To change things up and especially since you're doing a shoulder you may want to also use a rub to add more flavor and don't worry you won't taste the mustard. Its there as a means to hold the other ingredients on.
One cup of yellow mustard
One tablespoon honey
Two teaspoons brown sugar
Two teaspoons paprika
One teaspoon onion powder
One teaspoon black pepper
One-half teaspoon garlic powder
One-half teaspoon ground cayenne pepper

Cover the shoulder in mustard. Combine all of the ingredients and rub on the shoulder. With about hour and a half left to cook begin to mop with the vinegar sauce. By this time the rub will have cooked on and the mop enhances the flavor.

I'm not much on injections but I've tasted some real good shoulders that have been injected with various spices. To me that seems to take the shoulder out of the BBQ realm and into some other category.
 
barelypure said:
Typical vinegar sauce I've used:
2 cups apple cider vinegar
1 tablespoon salt
1 tablespoon ground white pepper
2 tablespoons red pepper flakes (but then I prefer a little heat)
¼ cup brown sugar
½ teaspoon black pepper
1 teaspoon cayenne
1 tablespoon sweet paprika

To change things up and especially since you're doing a shoulder you may want to also use a rub to add more flavor and don't worry you won't taste the mustard. Its there as a means to hold the other ingredients on.
One cup of yellow mustard
One tablespoon honey
Two teaspoons brown sugar
Two teaspoons paprika
One teaspoon onion powder
One teaspoon black pepper
One-half teaspoon garlic powder
One-half teaspoon ground cayenne pepper

Cover the shoulder in mustard. Combine all of the ingredients and rub on the shoulder. With about hour and a half left to cook begin to mop with the vinegar sauce. By this time the rub will have cooked on and the mop enhances the flavor.

I'm not much on injections but I've tasted some real good shoulders that have been injected with various spices. To me that seems to take the shoulder out of the BBQ realm and into some other category.
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Thanks...i'll probably give that a shot...the ketchup threw me off a little...that looks a lot more like what i was looking for.
 
Go Panthers said:
The Q and sauce turned out perfect...thanks for the tips BP
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You're welcome. After all this talk I broke out the grill and smoked a few ribs. It was a nice prelude to the upcoming tailgating at the football games. I'm going to be trying some new recipes, sauces and rubs. Maybe some of it will turn out.
I'll be having a chicken tonight. He's in a bag soaking up some goodness just waiting for me to get home and light him up.
 
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