HEY HERMAN ,
HOWS THE NEW RESTURANT DOING IN SNOW HILL , N.C ?
HAVE YOU CONVINCED THE READERS THAT THE EASTERN NORTH CAROLINA PORK BBQ REQUIRES NO SMOKE RING ? DROP ME A PRIVATE E-MAIL WHEN YOU GET A CHANCE. THANKS , BIG HEAVY G
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Big Heavy G
sorry about the delay in replying but I have not had chance to check the forum for a couple of days due to heavy business at the restaurant. You cannot serve smokering in Greene County NC. But they love good Q without the ring. The new restaurant is doing better than we expected going into the new venture It was profitable the third week of operation and we have not looked back. The restaurant is small (61 seats) and we have a very country cooking menu. We only serve BBQ pork on tuesdays and thursdays with BBQ chicken on mon-wed-friday closed after breakfast on sat to allow the old man to catch up
Folks love the hickory smoked flavor of both the pork and chicken
Have you started your business yet?
Herman
sorry about the delay in replying but I have not had chance to check the forum for a couple of days due to heavy business at the restaurant. You cannot serve smokering in Greene County NC. But they love good Q without the ring. The new restaurant is doing better than we expected going into the new venture It was profitable the third week of operation and we have not looked back. The restaurant is small (61 seats) and we have a very country cooking menu. We only serve BBQ pork on tuesdays and thursdays with BBQ chicken on mon-wed-friday closed after breakfast on sat to allow the old man to catch up
Folks love the hickory smoked flavor of both the pork and chicken
Have you started your business yet?
Herman
Herman,
Why don't they like the smoke ring?
Why don't they like the smoke ring?
2greyhounds
The old school is hard to change. Customers is this area will send the BBQ back as not being cooked enough with the pink smokering. It is very easy to prepare the pork & chicken without the smokering so I don't fight the "wisdom" of my customers about it.
Herman
The old school is hard to change. Customers is this area will send the BBQ back as not being cooked enough with the pink smokering. It is very easy to prepare the pork & chicken without the smokering so I don't fight the "wisdom" of my customers about it.
Herman
Ok, I'll bite. How do you prepare pork to not have a smokering? I have always gotten a smokering on the meat with every type of smoker except a cookshack. When you say "prepare" the meat, do you mean just cook it in the cookshack? I have an FE100 pellet smoker and always get a smokering. I wouldn't know how to get rid of it if I needed to. I know that to a degree part of the intensity of the smokering is based on the rub you are using and a lot to do with the smoker you are using.
Please educate me sir!
Please educate me sir!
I use a SP smoker with hickory chips at 225 with only a salt and pepper rub A CS smoker will also work the same way Results great bbq without a smokering
BTW if you really want a smokering in SP 200 or the CS 150 just throw a couple of pieces of charcoal in the chip drawer
Herman
BTW if you really want a smokering in SP 200 or the CS 150 just throw a couple of pieces of charcoal in the chip drawer
Herman
HERMAN ,
GLAD TO HEAR YOU ARE DOING WELL , SORRY I HAVE NOT HAD AN OPPERTUNITY TO VISIT. HAD SOME HEALTH ISSUES TO DEAL WITH BUT ALL THINGS SAID , I AM DOING BETTER NOW. HAVE NOT OPENED MY PLACE YET DUE TO THE AFORE MENTIONED ISSUE , BUT AM STILL WORKING OUT THE DETAILS. WILL SEE YOU SOON.
HEAVY G
GLAD TO HEAR YOU ARE DOING WELL , SORRY I HAVE NOT HAD AN OPPERTUNITY TO VISIT. HAD SOME HEALTH ISSUES TO DEAL WITH BUT ALL THINGS SAID , I AM DOING BETTER NOW. HAVE NOT OPENED MY PLACE YET DUE TO THE AFORE MENTIONED ISSUE , BUT AM STILL WORKING OUT THE DETAILS. WILL SEE YOU SOON.
HEAVY G