Just came back from a short Florida trip. Was touted on a place in Boca Raton called Max's Grill. Don't miss it! Excellent food...nice atmosphere. In the middle of an upscale shopping area. Reservations a must. Enjoy! Marc From [email removed] Wed May 8 22:41 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f X-Sender: [email removed] Mime-Version: 1.0 To: [email removed] Subject: Re: Introduction, NC BBQ Content-Type: text/plain; charset="us-ascii" Content-Length: 5773 At 04:57 PM 5/8/96 -0400, you wrote: If you ever get around Gainesville way, try Freddies out West of Gainesvilles in Newberry. Best ribs and prok butt you will ever get. Not much on fancy, in fact there is no place to eat. The BBQ pit and I guess what you would call a building is in Freddies backyard. Let me know and I will give you exact directions or his phone #. Its a favorite of Gator fans during football season. Don >Tom, I was born in Raleigh, grew up on Ocala, Florida, since 10. My first >barbeque was Eastern Carolina style, & naturally that set the standard for >my life. But, you don't get that in Florida. I have been frustrated for >years looking for my definition of barbeque. > You can imagine how happy I was to find your message the second day >I joined the internet. I will never again be without N.C. barbeque in the >freezer. > In the smoking process, do you find it affects the taste if you use >water instead of vinegar? Have you added any sweeter, such as brown sugar? > Regards & many thanks for bringing a happy ending to my search for >"the best in barbeque." Carven Angel > >At 01:35 PM 4/10/96 -0500, you wrote: >>Hi y'all! >> >>I just discovered this list a couple of days ago, I've read through >>the archives, and I can't tell you how happy I am to see a forum for >>discussing barbeque on the internet! My name's Tom Solomon, though >>those who've eaten my cooking tend to call me "Big Heat" for my >>somewhat liberal use of chile peppers <G>. I'm originally from North >>Carolina but now live in Virginia; I grew up in Greensboro about a >>mile from Stamey's Pit-Cooked Barbeque restaurant (Lexington style >>BBQ) but later in life became a convert to Eastern North Carolina >>style BBQ (apple cider vinegar and red pepper). I'm a lurker on the >>Chile-Heads list and a veteran of the Bubba-L Barbeque Wars ;-). >> >>By way of introduction, I thought I'd share a recipe with y'all. Back >>on April 1, Bear asked: >> >>>When smoking a pig shoulder or picnic to create the Classic >>>N.C. bbq what is >>>the temp and duration (obviously per pound) to get the fall >>>apart pulled >>>pork texture? I've of course got the "sauce" just got the >>>New Braunfels >>>(BD) (been using a brinkman) and by God I can make slaw. >>>Any suggestions >>>will savored. >> >>While this is hardly definitive, this is how I do it. >>------------------------------------------- >>Tom's Eastern North Carolina Style Barbeque >> >>First, get yourself some pork shoulders or Boston Butt roasts, as many >>as your smoker will hold comfortably. I use a Brinkmann Professional >>Pit Smoker with an offset firebox, but you can do this with a vertical >>Brinkmann water smoker as well. The key is providing a moist, smoky, >>indirect heat for a long period of time. >> >>What I do is put a bag of charcoal in the firebox, open the vents, >>light it, and let it burn down to coals. Then I add wood (generally >>oak, since hickory is scarce up here)--two parts wet (soaked) wood to >>one part dry--regulate the dampers, and put the shoulders or butts, >>fat side up, in the cooking chamber. Beneath the meat I put a drip pan >>half-filled with apple cider vinegar. You must keep the heat between >>180-260 degrees throughout the smoking process; the optimum range is >>220-240 degrees. Normally, I'll add apple wood to the firebox as well, >>and I always add between 5-7 whole heads of garlic during the process. >>Keep the firebox fed and a good smoke going for between 8 to 10 >>hours. Do not open the cooking chamber to baste the meat--the only >>time you open the cooking chamber is when the temperature spikes above >>260 degrees, and you open it only long enough to bring the >>temperature back in the proper range. By the time the smoking period >>is finished, the outside of the pork will have a golden amber to dark >>brown crust. >> >>Now, take the meat and put it in a covered Dutch oven. >>If it's too dark outside to continue, preheat your indoor >>stoves' oven to just under 300 degrees; otherwise, just raise the >>temperature in the cooking chamber a like amount. Get a >>quart-sized Mason jar; fill it halfway with apple cider vinegar, add >>one (or more) teaspoons of red pepper flakes, and fill the rest of the >>jar with water. Dump this into the Dutch oven with the pork, cover, >>and cook until the meat falls from the bone, about 2 more hours or so. >> >>When the meat is done, let it cool a bit. [NOTE: If you're too >>tired, you can stop here for the day--cover 'em up, >>put them in the fridge, and warm 'em up the next morning and continue >>the procedure]. While it's cooling, fill some 16 ounce bottles >>with apple cider vinegar, adding about a teaspoon of red pepper flakes >>to each one (I use Grolsch beer bottles with those pull-down caps, any >>excuse for buying good beer...). When the pork has cooled enough to >>handle (I use latex gloves) pull it into thumb-sized chunks, >>discarding as much fat as possible. Pack roughly 3 pounds of barbeque >>into a large frying pan (I use a Number 10 size cast iron skillet). >>Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour >>it into the pan. Add about 12 ounces of your apple cider vinegar and >>red pepper sauce, turn the heat to medium, and let the liquid slowly >>simmer off, stirring frequently, until the sauce just barely >>oozes over the top of your spatula when you press down on the barbeque >>with it. Remove from heat, and congratulate yourself--you've just made >>a fine batch of Eastern North Carolina Style Barbeque. >> >>Enjoy it, y'all! >> >>Bubba Tom >>[email removed] >> >>Visit Vittles--The Recipe Archive Of The Bubba-L Mailing List >>http://www.cochran.sbc.edu/vittles.html >> >> >> > > >
Florida