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re: The best way to make pulled pork, and why this thread belongs here
Posted on 10/29/20 at 3:23 pm to JustGetItRight
Posted on 10/29/20 at 3:23 pm to JustGetItRight
I dont know why anyone would listen to some hipster douche canoe on instructions on how to smoke pulled pork.
Go watch a video of some fat guy from the south.
Go watch a video of some fat guy from the south.
0
Posted on 10/29/20 at 3:28 pm to JustGetItRight
quote:
the only tools required after that are a couple of big forks.
So you do, or do not, have to actually pull the meat apart and mix it around?
All the assholes on this thread acting like Internet BBQ Tough Guys are just pathetic.
Pretty sure I have had a wider eating experience than 98-99% of the people on this board, and I don't try to pass myself as some guru by bashing the various interpretations of food.
In my view, there are very few places that make just fundamentally (and almost categorically) bad food. Shanghai is one, and my current location is another (though we do have some nice smoked fish).
Carolina's vinegar-based style is perfectly good food. I prefer the Texas approach because that's where I am from, but I don't need to trash Carolina to state that preference.
Bunch of people here need to get over themselves.
(TBS, I agree that he cooks this at too high a temperature. I actually keep it around 225-235. I do, however, use his approach for the rub, which is what makes this a Central Texas style.)
This post was edited on 10/29/20 at 3:30 pm
Posted on 10/29/20 at 3:34 pm to Ag Zwin
quote:
So you do, or do not, have to actually pull the meat apart and mix it around?
All the assholes on this thread acting like Internet BBQ Tough Guys are just pathetic.
Yes, you have to pull it apart. It's more like separating it gently with your hands. Or using two forks. There is no tugging at the meat to seperate it AT ALL.
This guys bark sucks... but this is how the bone should come out.
This post was edited on 10/29/20 at 3:38 pm
Posted on 10/29/20 at 4:03 pm to NATidefan
Texas BBQ is a terrible abuse of a good hog. Which could perhaps bode ill for Arkansas.
Posted on 10/29/20 at 4:08 pm to Ag Zwin
Lolololol
These people are trying call out Aaron Franklin of all people. Pulled pork is so easy it’s hard to mess us. 225, 275 it don’t matter.
For those hating on Texas BBQ, you’re either lying or wrong.
These people are trying call out Aaron Franklin of all people. Pulled pork is so easy it’s hard to mess us. 225, 275 it don’t matter.
For those hating on Texas BBQ, you’re either lying or wrong.
Posted on 10/29/20 at 4:13 pm to Farmer1906
quote:
These people are trying call out Aaron Franklin of all people. Pulled pork is so easy it’s hard to mess us. 225, 275 it don’t matter.
This is actually one of the reasons I make it more often than brisket. It's MUCH easier.
You can point out that Anthony Bourdain showered praise on Franklin, and these same people will tell you Bourdain didn't know food, either.
Posted on 10/29/20 at 4:20 pm to Farmer1906
quote:
225, 275 it don’t matter.
This is how I know you have no idea what you are talking about and neither does Aaron Franklin.
Just cause someone has become famous doesnt mean they are the best at what they do... some people just market themselves well.
This post was edited on 10/29/20 at 4:23 pm
Posted on 10/29/20 at 4:25 pm to Ag Zwin
Best way to eat it is to smother it in Alabama Sauce. 
Posted on 10/29/20 at 4:34 pm to Ag Zwin
Another aggy thread trying to do just one thing; fitting in.
Tried with football.....failed.
Tried with bbq..........failed again.
“Hey! We belong here!”
Has never been yelled so loud and so often here. But as usual, it missed the mark.
Tried with football.....failed.
Tried with bbq..........failed again.
“Hey! We belong here!”
Has never been yelled so loud and so often here. But as usual, it missed the mark.
Posted on 10/29/20 at 4:54 pm to Ag Zwin
quote:
So you do, or do not, have to actually pull the meat apart and mix it around?
No, but most of us don’t eat with our fingers and even those that do usually refrain when sharing the same food with friends.
Posted on 10/29/20 at 6:00 pm to paperwasp
Yessir you want some of that fat to render down. However look at that gif. The whole top is jiggly like a damn jello casserole. The chef loses all of that delicious bark because it’s wasted in that thick layer of cap. Trim it down to 1/4” thick and let her smoke.
Posted on 10/29/20 at 6:11 pm to Gtmodawg
quote:
Texas BBQ is nearly un-edible.
Yeah, fricking James Beard Foundation and the so called barbecue “experts” have no clue what they are talking about.
Friggin moron.
This post was edited on 10/29/20 at 8:15 pm
Posted on 10/29/20 at 11:09 pm to Hog Zealot
quote:
Who smokes a shoulder and leaves that massive fat cap on it? Trim your meat beforehand or... remove after cooking. Definitely don’t do what he did and mix it right into his money meat.
This can’t be a real opinion. Or it’s a six year old that thinks fat is yucky.
Posted on 10/29/20 at 11:11 pm to Drydock
quote:
Texas BBQ is a terrible abuse of a good hog. Which could perhaps bode ill for Arkansas.
To be fair we don’t really consider pork to be part of Texas bbq, we just have it as an add on for those that want something nearly impossible to mess up.
Posted on 10/30/20 at 6:41 am to AgsNguyening
quote:
Yeah, fricking James Beard Foundation and the so called barbecue “experts” have no clue what they are talking about. Friggin moron.
LOL...James Beard is from the Pacific Northwest, Portland fricking Oregon.
Posted on 10/30/20 at 6:49 am to Switchback
quote:
If Texas barbecue is bad then any sort of "barbecue" going on in Appalachia needs to be shut down immediately.
Yeah there ain't no BBQ in the Carolinas LOL...
You couldn't sell the best BBQ in Texas in fricking Aiken South Carolina. Homeless people in North Carolina would think twice about eating the best BBQ in Texas a second time. There is better BBQ in gas stations across Tennessee, Alabama and Georgia than the entirety of Texas. BBQ is pig, in ain't brisket. Texans are the only people on earth who can manage to foul up smoking a pork butt. And the brisket in Texas ain't close to that done on the Pacific coast. The only thing I have ever found in a Texas BBQ joint that was remarkable was sausage...Texans can make some good sausage. And beer. Texans can make some good beer....but there ain't a pig cooker in the lone star state who could earn a living cooking pig meat in the Carolinas. I'd bet that the ones with a following learned the trade in the Carolinas if not Tennessee, Alabama or Georgia.
Posted on 2/2/21 at 2:29 pm to Ag Zwin
Yep. I would make a killer poboy out of that shite. Toasted leidenheimer bread with some pickle, blue plate mayo and bbq sauce...then add a couple shakes of tabasco on top. Hell fricking yeah.
This post was edited on 2/2/21 at 2:32 pm
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