Hey smokers ... bbq smokers that is

[Captain Virgil Hilts]

What kind of flavor does it add? Is it similar to any other wood? Hickory or Mesquite or Applewood or something?

Sort of a soft sweet taste. It's a favorite of one of the big time competitive teams, Jack's Olde South. I think the guy's name is Myron Nickens.

I've tasted stuff smoked with it, it's okay. But I don't use it myself, I use mostly hickory, and sometimes mesquite, for flavor, and ash or oak for heat if I can get it, when I'm not using charcoal with a little wood for extra flavor.

[DEECONX]

At least he doesn't want NC style BBQ.

OyE!!! We have good BBQ!!! And we just broke the world record for the worlds largest BBQ samich! 

[Rios]

OyE!!! We have good BBQ!!! And we just broke the world record for the worlds largest BBQ samich! 

 

[SlapShot]

PS--the folks who messaged me for the recipies I am getting those recipies bundled and sent off to you all in the next few days... my wife had surgery last week and things are a bit crazy here lately.

No rush ROX ... I hope she is doing ok and on the mend.

[fbWldcat]

I've also got a few recipes, if anyone is interested. Message me if you would like some, just tell me what meat/fish you are cooking and I'll find a recipe or two.   

Take some slack from poor ole' ROX 

[SlapShot]

I've also got a few recipes, if anyone is interested. Message me if you would like some, just tell me what meat/fish you are cooking and I'll find a recipe or two.   

Take some slack from poor ole' ROX 

OK ...

How about pork loin on the grill ?

You got a favorite pulled pork recipe ?

[fbWldcat]

Yessirree.

I never put rub on a slow-smoked pig. (For pulled pork)
However, here in KY, my dad is friends with this guy who makes excellent pulled pork sauce. When I say excellent, it is entirely an understatement, it is by far the best sauce I have ever tasted for pulled pork. (It doesn't hurt that they slow smoke their pork for almost a day in sweet, sweet applewood). They are a small business, but in less than a year, their business has skyrocketed from a roadside stand on Sundays to actually having a restaurant open on weekends. Order some and give it a try.
http://www.whollysmokerscookingsauce.com/buy_now

For pork loin medallions, you use the rub.
Cajun Pork loin rub
2 tbs Cinnamon
1/2 tbs red pepper flakes or cheyenne
1 tbs Coriander
2 tsp paprika
3 tbs garlic salt or garlic powder
1 tbs onion powder
Salt to taste
Black or white pepper to taste

You can double or triple depending on how many pigs you are going to have on the grill.

[SlapShot]

Thanks for that !!! I'll be trying that recipe real soon on the pork loins.

Was hoping for a "homemade" pulled pork sauce. No doubt that their jarred sauce is probably off the hook, but I don't like having to be reliant on having to order things like that on a consistent basis. I just might order a jar for the heck of it tho ...

[fbWldcat]

Thanks for that !!! I'll be trying that recipe real soon on the pork loins.

Was hoping for a "homemade" pulled pork sauce. No doubt that their jarred sauce is probably off the hook, but I don't like having to be reliant on having to order things like that on a consistent basis. I just might order a jar for the heck of it tho ...

The sauce is made fresh every two days or so. Very little preservatives. Although there is enough salt to do the job. I dunno, maybe no preservatives at all, perhaps something for color, but nothing to add longevity to the product itself.

Technically it is "homemade." No factory, just a couple of people making it during the week. Of course, you're not making it in your home, so whatever your definition of "homemade," is. 

[SlapShot]

The sauce is made fresh every two days or so. Very little preservatives. Although there is enough salt to do the job. I dunno, maybe no preservatives at all, perhaps something for color, but nothing to add longevity to the product itself.

Technically it is "homemade." No factory, just a couple of people making it during the week. Of course, you're not making it in your home, so whatever your definition of "homemade," is. 

Well ... I just bought a jar for the heck of it and I just gotta taste it ... at 13.95 (6.95 for shipping) ... it won't be a habit for sure.

[fbWldcat]

 

$6.95!? Where do you live!?

[SlapShot]

$6.95!? Where do you live!?

You would think ... Connecticut was on the other side of the world ...

[fbWldcat]

Do you know when you will get the sauce? Did it say?

[Dragon]

Thanks for that !!! I'll be trying that recipe real soon on the pork loins.

Was hoping for a "homemade" pulled pork sauce. No doubt that their jarred sauce is probably off the hook, but I don't like having to be reliant on having to order things like that on a consistent basis. I just might order a jar for the heck of it tho ...

I use this as a base for pork, change as needed for whatever ingredients I currently have in the house at that time. 

1 cup dijon
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne


Mix in a pan, cook over med low heat, stirring regularly till desired thickness.

[fbWldcat]

Slapsot, have you gotten/ tasted the sauce yet?