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Thread: NC BBQ

  1. #1
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    Default NC BBQ

    My Dad's side of the family is from NC so vinegar base has a special place in my heart but my mom's side being from GA and me living in SC my whole life I grew up cooking mustard base. Here is my question... How do the NC boys do it? Every time I eat NC BBQ is has a fine almost saw dust like texture that is mixed in with the chop. I have compared it to almost like a hash like texture mixed in there. This may be a stupid question but how is this done?
    "I swear if I found you in a marsh I don't know that I could keep myself from mud stomping you" -Griffin

  2. #2
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    Most folks I know run it through an industrial chopper a time or two...

  3. #3
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    Quote Originally Posted by DJA View Post
    My Dad's side of the family is from NC so vinegar base has a special place in my heart but my mom's side being from GA and me living in SC my whole life I grew up cooking mustard base. Here is my question... How do the NC boys do it? Every time I eat NC BBQ is has a fine almost saw dust like texture that is mixed in with the chop. I have compared it to almost like a hash like texture mixed in there. This may be a stupid question but how is this done?
    I'm of the opinion that the vinegar sauce breaks some of the fat down and that's the texture you get.

    You'll only see it with vinegar based BBQ that had some sauce poured over it and covered to rest after chopping/pulling.
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    Go tigers!

  4. #4
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    Some people who don't know how to do it correctly run it through a meat grinder.


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  5. #5
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    Double cleaver chop.

  6. #6
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    Hand pulled or gtfo
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  7. #7
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    Quote Originally Posted by Jozie & Me View Post
    Hand pulled or gtfo
    This is the truth. Although I do like red slaw from NC.

  8. #8
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    Quote Originally Posted by rrconductor View Post
    This is the truth. Although I do like red slaw from NC.
    Red slaw and my wife are the only two things worth a damn from NC.
    A vote is like a rifle: its usefulness depends upon the character of the user.

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    “A fear of weapons is a sign of retarded sexual and emotional maturity” Sigmund Freud

  9. #9
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    Quote Originally Posted by Wolf View Post
    Some people who don't know how to do it correctly run it through a meat grinder.


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    this right here

  10. #10
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    Quote Originally Posted by charlie horse View Post
    Double cleaver chop.
    this right here also

  11. #11
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    Quote Originally Posted by Jozie & Me View Post
    Hand pulled or gtfo
    This is how it's done


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  12. #12
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    The man asked for how it's done in NC.....not how it's done right.

  13. #13
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    Good point.


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  14. #14
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    Then to answer the original question. The wrong way.


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  15. #15
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    Quote Originally Posted by FishSticker View Post
    The man asked for how it's done in NC.....not how it's done right.
    This is scducks. If he thought he was going to get a straight answer, he should find somewhere else to ask his question.
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    as a last resort, to protect themselves against tyranny in government.

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  16. #16
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    Quote Originally Posted by DJA View Post
    My Dad's side of the family is from NC so vinegar base has a special place in my heart but my mom's side being from GA and me living in SC my whole life I grew up cooking mustard base. Here is my question... How do the NC boys do it? Every time I eat NC BBQ is has a fine almost saw dust like texture that is mixed in with the chop. I have compared it to almost like a hash like texture mixed in there. This may be a stupid question but how is this done?
    also, the super fine is sometimes cooked a little longer. They often cook it to 225 and then it crumbles
    when pulling and chopping. But I suspect what you are seeing was run thru a grinder or a spent a few seconds in a blender on "pulse"

  17. #17
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    Quote Originally Posted by FishSticker View Post
    The man asked for how it's done in NC.....not how it's done right.
    The right way sure as hell isn't smothered in mustard, know dat.
    :FYT:

  18. #18
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    I'm a Lowcountry boy, but I've lived in NC since 2001, when I got married (Duke's in Ridgeville is, or was, my spot), and the only decent barbecue I've had was this place:

    www.midwoodsmokehouse.com

    Pulled, not chopped, and no vinegar.

  19. #19
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    Here ya' go 1:08 minute mark. Two cleavers no meat grinder. This place is outside of Greenville NC
    Last edited by Delmer; 10-11-2017 at 05:34 PM.
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  20. #20
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    Quote Originally Posted by ECUPirate View Post
    The right way sure as hell isn't smothered in mustard, know dat.
    Ok.....

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