Thank’s to those that commented about the sauce and educated me! I always thought I liked an ‘Eastern NC sauce’ but with a bit of ketchup for my personal tastes. Turns out; that pretty much makes it closer to a Western NC vinegar sauce!
You know what i like from you? You use cuts of meat that are easily accessible in the UK in a lot of your videos. Its not all £££ meat from expensive butchers. Thanks Dave!
Great video Dave. I like the honesty you have with your cooks, it makes them so much more of a realistic option when trying new cooks/recipes. Is there a UK store I can get the discount for the CTPTP? Pro Smoke 👀?? Cheers.
Thanks for mentioning the bit at the end about the sauce potentially tasting too spicy/sour when you taste it straight, and then tasting good & balanced once you add it to the meat. This was a concept that I couldn't wrap my head around for a long time when I started BBQing, and that's partly because nobody mentioned it. Cheers!
Yes! We've moved the Brit from Eastern NC to Lexington-style, NC 'Cue! (based on your sauce build admission)! I'm a Yank Tar Heel from E NC who grew up with Lexington 'Cue (best of both worlds, methinks),. We need to teach you how to chop your 'cue and "dress" it for service. I like more chop vs. pull... Killer sammich, but you need some red (or yellow) slaw to help cut through the richness.
As a lifelong eastern NC resident, your version looks mighty tasty. Around here though, it’s customary to also add a dollop of finely cut sweet vinegar cabbage (aka Cole Slaw) and extra heat from several drops of Texas Pete hot sauce. Now that’s the ticket!
Awesome cook Dave! In the USA that’s a pork “picnic” cut with the thick skin on and they’re actually less money than the typical pork butt or shoulder. Great job!
my method is exactly the same apart from i cheat a little more, once the shoulders up to temp, i let it rest then peel the skin/crackling and stick it in the airfryer for 5 mins 😂 always works great!
Brilliant video as always, definitely gonna give trips one a go. Where can you buy a Martins Potato bun in the UK? Or do you know of a good alternative?
Looks good! I live in NC, 25 minutes from Lexington. That sauce would be the Lexington Style sauce (western NC). Eastern NC sauce doesn't use Ketchup in it. I made some as a mop sauce for pork steaks in my last video.
Spot on with the skin in with the pulled pork on the Sandwich. That's some the Skylight Inn in Ayden NC does (Eastern style), makes them one of the best for that very reason!
Thank you! That’s super interesting to know! I always thought I liked an Eastern NC sauce with a touch of ketchup for my personal preference taste (but still made it an Eastern style sauce.
@WilsonsBBQ Eastern NC and Lexington NC (western) style saucepan very similar. Both vinegar based. Eastern is just vinegar and peppers mostly. Lexington style is a bit thicker and sweeter due to the Ketchup used. Both are thinner that most sauces found elsewhere though. I live in NC, and like both styles, I grew up eating it. My favorite BBQ has to be central TX style though. That's what got me into making BBQ on my own. Can't find good TX style BBQ here in NC, so I learned to do it myself. Glad to see people in other countries showing interest in BBQ styles from here though!
@WilsonsBBQ BTW, in NC, Eastern style BBQ sauce is called "Sauce" by the locals. Lexington Style (western NC) is called Dip by the locals. Then you have South Carolina styles. North Eastern SC uses a sauce similar to Eastern NC. Western SC, they mostly use a mustard based sauce on theirs. So "Carolina style" could be one of 3-5 different types based on what part of NC or SC you're in. A lot of history and tradition in all of it here. Some people will get all defensive if you say BBQ from a neighboring region in the Carolinas is better. It's comical at times. Lol
Great video as always. Honestly I though you where going to finish it in the fire box some how. Going to have to try the oven. Thanks again and hope your doing great
I’ve done that before, but it can be super inconsistent. It works, but I much prefer the oven to avoid areas which are super charred and then some areas still rubbery! Thank’s!!
I don’t know if I’ve seen a recipe that didn’t require pre-smoke seasoning. If you had more time to plan, would an overnight dry brine benefit the end result? Also IMO ‘authentic’ is not nearly as important as ‘is it good’. This looks very, very good.
Give it a try! I’ve tried it twice on the offset, and it’s never been consistent with me. The directional heat from the offset means you have to keep turning it, you also run the risk of scorching the fat- and the meat itself at that temp has gotten a bit crunchy. The pellet smoker - I’ve not tried! For me the oven has been the most consistent in terms of quality, and it saves on fuel!
Top notch, video mate, I never thought to do that in the oven. Nice simple finish. Don’t apologize to those people in Carolina, lol. They are just jealous. They’re not in Texas. Lol.
This really makes me want a pulled pork sandwich. I will pick up a shoulder and do this in the next couple of weeks. I am definitely going to try the vinegar sauce as I too find the sticky BBQ not quite right. Thanks for the inspiration and another great video. Question... I will be smoking it in my kamado, what temperature would you recommend?
Hey Dave I am no BBQ expert, however, I think you are closer to a Lexington (Virginia) style sauce with the addition of ketchup or tomato product. Extremely similar, but you know how people get about their BBQ regions. Cheers Mate, great video.
Looks that way! A few people have commented the same. That’s genuinely great to know. I always thought I liked Eastern NC sauce…with a touch of ketchup. Turns out I just liked western NC sauce 😂
Thank’s to those that commented about the sauce and educated me! I always thought I liked an ‘Eastern NC sauce’ but with a bit of ketchup for my personal tastes. Turns out; that pretty much makes it closer to a Western NC vinegar sauce!
Looks like a great recipe - loving your content. Can I double check the hot sauce measurement in recipe? Seems like a lot but I may be wrong.
You know what i like from you? You use cuts of meat that are easily accessible in the UK in a lot of your videos. Its not all £££ meat from expensive butchers. Thanks Dave!
That cut is called a pork picnic here in The States. I smoke them more than butts because they have skin and they are cheaper than butts.
Enjoyed the video!
I’m doing this right now! No offset or chudbox. I’m using my kamado kettle white the slow roller & doing it over direct heat. It’s looking good. 😊
Giving this a whirl tomorrow 🫡 love the content using meats from the supermarket
Having all the ingredients for the vinegar sauce in grams is super helpful!
Looked great Dave, nice cook!
Great video Dave. I like the honesty you have with your cooks, it makes them so much more of a realistic option when trying new cooks/recipes. Is there a UK store I can get the discount for the CTPTP? Pro Smoke 👀?? Cheers.
Another great video. Copying your smoked turkey breast recipe this weekend. Keep the banging content coming. And husky sized T-shirts please!
I love a little ketchup in my Carolina style bbq sauce. I'm not from the Carolina's thought, but I've been there several times.
Thanks for mentioning the bit at the end about the sauce potentially tasting too spicy/sour when you taste it straight, and then tasting good & balanced once you add it to the meat. This was a concept that I couldn't wrap my head around for a long time when I started BBQing, and that's partly because nobody mentioned it. Cheers!
It’s hard to beat a crispy skin pork sandwich. That skin looked perfect. Nicely done!
South Carolina here, I make my sauce with the same ingredients you used minus the honey. I also use a SMALL amount of yellow mustard..
Yes! We've moved the Brit from Eastern NC to Lexington-style, NC 'Cue! (based on your sauce build admission)! I'm a Yank Tar Heel from E NC who grew up with Lexington 'Cue (best of both worlds, methinks),. We need to teach you how to chop your 'cue and "dress" it for service. I like more chop vs. pull... Killer sammich, but you need some red (or yellow) slaw to help cut through the richness.
As a lifelong eastern NC resident, your version looks mighty tasty. Around here though, it’s customary to also add a dollop of finely cut sweet vinegar cabbage (aka Cole Slaw) and extra heat from several drops of Texas Pete hot sauce. Now that’s the ticket!
Well done on a nice cook from Australia!
It's the cracklins that add so much more, I find. Nice and simple. Thanks, Dave, gonna make one this weekend.
Awesome cook Dave! In the USA that’s a pork “picnic” cut with the thick skin on and they’re actually less money than the typical pork butt or shoulder. Great job!
my method is exactly the same apart from i cheat a little more, once the shoulders up to temp, i let it rest then peel the skin/crackling and stick it in the airfryer for 5 mins 😂 always works great!
Ha whatever gets the job done!
Great job, that looks like and awesome sammy. SC native, but I love Eastern NC BBQ too. The only thing add is that this sammich needs some slaw!
Drooling!
Looking Great Dave as always. Thank you For sharing
do you like it better on the chudbox or offset?
In the US we call it a pork pick nick roast.
I always struggle with Tesco's pork shoulder for some reason
Nice one!
Brilliant video as always, definitely gonna give trips one a go.
Where can you buy a Martins Potato bun in the UK? Or do you know of a good alternative?
This looked amazing. Definitely going to try this on my Traeger! More great content, Thank you 🙌🏻🔥
Did you take another I.T when you pulled it out of the oven?
Nice! Definitely a must try!
Doesn't have to be complicated, I normally hold the pork over the hot coals to crisp up the skin. Looks lovely .
Looks good! I live in NC, 25 minutes from Lexington. That sauce would be the Lexington Style sauce (western NC). Eastern NC sauce doesn't use Ketchup in it. I made some as a mop sauce for pork steaks in my last video.
Spot on with the skin in with the pulled pork on the Sandwich. That's some the Skylight Inn in Ayden NC does (Eastern style), makes them one of the best for that very reason!
Thank you! That’s super interesting to know! I always thought I liked an Eastern NC sauce with a touch of ketchup for my personal preference taste (but still made it an Eastern style sauce.
@WilsonsBBQ Eastern NC and Lexington NC (western) style saucepan very similar. Both vinegar based. Eastern is just vinegar and peppers mostly. Lexington style is a bit thicker and sweeter due to the Ketchup used. Both are thinner that most sauces found elsewhere though. I live in NC, and like both styles, I grew up eating it. My favorite BBQ has to be central TX style though. That's what got me into making BBQ on my own. Can't find good TX style BBQ here in NC, so I learned to do it myself. Glad to see people in other countries showing interest in BBQ styles from here though!
@WilsonsBBQ BTW, in NC, Eastern style BBQ sauce is called "Sauce" by the locals. Lexington Style (western NC) is called Dip by the locals. Then you have South Carolina styles. North Eastern SC uses a sauce similar to Eastern NC. Western SC, they mostly use a mustard based sauce on theirs. So "Carolina style" could be one of 3-5 different types based on what part of NC or SC you're in. A lot of history and tradition in all of it here. Some people will get all defensive if you say BBQ from a neighboring region in the Carolinas is better. It's comical at times. Lol
Great video as always. Honestly I though you where going to finish it in the fire box some how. Going to have to try the oven. Thanks again and hope your doing great
I’ve done that before, but it can be super inconsistent. It works, but I much prefer the oven to avoid areas which are super charred and then some areas still rubbery! Thank’s!!
Nice one! How long does the sauce last? Been looking to create more sauces.
I don’t know if I’ve seen a recipe that didn’t require pre-smoke seasoning. If you had more time to plan, would an overnight dry brine benefit the end result?
Also IMO ‘authentic’ is not nearly as important as ‘is it good’. This looks very, very good.
How do you like the Franklin compared to your other pits? Have you had a opportunity to cook on a millscale 94 gallon?
I really appreciated this one! Could you not crisp up the skin in the offset or pellet smoker at 300+ like the oven?
Give it a try! I’ve tried it twice on the offset, and it’s never been consistent with me. The directional heat from the offset means you have to keep turning it, you also run the risk of scorching the fat- and the meat itself at that temp has gotten a bit crunchy. The pellet smoker - I’ve not tried! For me the oven has been the most consistent in terms of quality, and it saves on fuel!
For the algorithms bay bay!!!
Top notch, video mate, I never thought to do that in the oven. Nice simple finish. Don’t apologize to those people in Carolina, lol. They are just jealous. They’re not in Texas. Lol.
Wonderful video just curious the last part is that put in the oven fan /bake cooked or roasting ?
Thank’s for watching! I use the fan setting
This really makes me want a pulled pork sandwich. I will pick up a shoulder and do this in the next couple of weeks. I am definitely going to try the vinegar sauce as I too find the sticky BBQ not quite right. Thanks for the inspiration and another great video.
Question...
I will be smoking it in my kamado, what temperature would you recommend?
Have you visited any BBQ joints in north or south Carolina?
Nice Video
Looks good and next time make some Cuban mojo instead of the Carolina sauce..
Hey Dave I am no BBQ expert, however, I think you are closer to a Lexington (Virginia) style sauce with the addition of ketchup or tomato product. Extremely similar, but you know how people get about their BBQ regions. Cheers Mate, great video.
Looks that way! A few people have commented the same. That’s genuinely great to know. I always thought I liked Eastern NC sauce…with a touch of ketchup. Turns out I just liked western NC sauce 😂
Any thing you’d do differently on a Weber Smokey mountain?
Nothing at all. You can apply the same technique to any cooker!
I'd take out the water bowl at the end of the cook and turn the pork skin side down.
That'll help crisp the skin and get some direct coals heat
You should go to Sainsbury's joint's of beef , pork & whole leg's of lamb are 1/2 price now
On it!
😀
I used to cut the skin off of picnics when I first started smoking meats. I need to go to confession. lol “bless me father for I have sinned.” 😂😂😂
That sauce is closer to a western NC (Lexington) style sauce than to an eastern style.
I guess the addition of ketchup is what makes it more of a western style?
❤❤❤
I like using the Tesco's Shoulder because it is so cheap compared to other BBQ meats, so you get a lot of bang for your buck; sorry pound.
I lot of bang for your tuppence
Gr8 crack-a-lac -Str8
Dave your inside must be in bits with all this eating lol