Grew up all over the world (Navy brat) but settled primarily in NC, then moved to Eastern VA, where I've lived for the last 20+ years. I love both areas, but prefer Eastern NC-style chopped pork BBQ with vinegar sauce mopped on while slow-cooking, and added after it has cooked. I'm the happy new owner of an X-Lg Big Green Egg and have found that it does a really, REALLY, nice job cooking pig parts. I have, in fact, two Boston Butts on as I write this, sauce in the 'fridge, and slaw makings ready to go in the morning.
But now that I've admitted my prejudices, I will admit that I've also cooked some KC-Style ribs, and really liked those, and have beef brisket in my near-future plans. Needles to say, I'm not a vegan. - Machodoc
Grills
Charbroil Masterflame 8000
Brinkmann Smoke N Pit Professional (Old heavy style)
Weber Genesis Silver C
Weber One Touch Silver 22.5"
Weber Jumbo Joe
Accessories
Weber Rapid Fire Chimney
Weber 6312 Thermometer
Thermoworks DOT
Welcome to the club! I'm a Caroline County native myself and as a native, I've pined for good sources of BBQ in our area (which is a bit lacking IMHO). I like a good NC style BBQ myself, though I won't discriminate against any good BBQ in general. What county are you in?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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