Summertime...Barbeques, Grills & Smokers!

Can't over come tradition. Our family Xmas dinner is always another Thanksgiving dinner - part II. Good old turkey. Did a smaller one this time as it was only the two of us. Still one of the best meals. I do all the cooking. News Years is coming up and the traditional dinner for that day is a standing prime rib roast. Can't wait.

 

Christmas night ribeye steaks! About a minute and a half sear on each side, going to indirect for a few extra minutes. Actually I got distracted and left them on indirect for a couple minutes more than I planned, and they came off medium well rather than medium. At least they weren't well done!

 

Thanks! Your chicken & steaks look extremely tasty too!!!

Sent from my Samsung Galaxy Phone

 

Finally got around to finishing the pizza fattie that I smoked a few days ago. This is now my favorite. Just baked some pizza dough around it.

Sent from my Samsung Galaxy Phone

 

I'm going to smoke a couple of pork butts.. then making some N. Carolina sauce as a mop and as BBQ sauce.. then after 11 hours, it's gonna be pulled apart and eaten on some rolls!! Mmmm mmmm gooood . Now if I can get it to stop raining long enough for me to move my setup under some cover!!

 

Do you use anything other than vinegar and black pepper for your N.C. sauce, and how do you make it? I'd like to try asking some.

 

@BamaT
You need
Wet ingredients:
1 cup vinegar
1/4 cup Ketchup
1/4 cup Apple juice
2 table spoon lemon juice
2 table spoon worchester sauce
1 teaspoon hot sauce

Dry ingredients:
3 tablespoon sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon pepper
1/2 tablespoon salt
1 teaspoon crushed pepper

Boil the ingredients to combine and then simmer for as long as you want. I usually use this amount for an injection and will double to use as a mop and for dipping.

 

Ah.. Western North Carolina sauce.

 

Love this stuff. Family likes Kansas style 2nd and Memphis style 3rd

 

Being raised in North Georgia, I developed a preference for Mustard based sauce. Usually called South Carolina style, but it made significant inroads into the North Georgia mountains.

 

If you have a recipe for that I'd greatly appreciate you sharing with me. The Kansas style one I make is mustard based. So it looks orangeish. The Memphis style I make is a deep red

 

1 c prepared mustard
1/2 c brown sugar
1/4 c apple cider vinegar
2 Tbsp butter
2 Tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp celery seed
1 tsp Tabasco sauce
Simmer in saucepan for 15 minutes.
You can add a Tbsp of molasses if you like it a little sweeter, or increase the Tabasco if you like it hotter.

 

That's very close to a mustard based sauce I've made. I added about 1/4 cup ketchup, no celery seed, and used sirachi sauce in place of Tabasco, plus I squeezed a lime into it, and then dropped the peelings into the pot to simmer.

 

Real Georgia sauce doesn't have ketchup, but is is a little bit of an acquired taste. It works well to cut the fattiness of pulled pork.

 

Thanks! Is the mostly vinegar/black pepper type sauce called Eastern Carolina? It also seems like I remember a sauce with no tomato ingredients whatsoever used in South Georgia.

 

Having lived in North Carolina, Georgia, Alabama, Kansas, Virginia and spent a lot of time in Texas - my vote goes to the Eastern North Carolina vinegar based sauce. True Eastern Carolina sauce does not have tomatoes but as you move away from the coast they start adding some tomatoes. But it never gets to the thick sweet tomato sauces you find in the Texas, Kansas City, and Memphis areas. But then I've had them all and never turned any down.

 

I'm going to load this baby up for the first time today. Wish me luck

 

What are you gonna smoke ?

 

Salmon, CSR, and sausage.

 

Good luck! Full - Nice way to break it in!!!

Sent from my Galaxy Phone using Tapatalk