Re: North Carolina Pit Cooked Bar B Que
 

Don't be sorry, Blue likes to learn scientific processes....esp if they include gettin lit ;D

Re: North Carolina Pit Cooked Bar B Que
 

Over the years, we've only made probably 3-4 gallons and every time with varing results.
Usually about every third year we'll attempt making it again. The only time it tasted like vinegar was when we followed instructions (don't remember from where).
My great aunt made it from her vines, all she showed us to do was wash the grapes, add what amount sugar you wanted, fill with grapes, fill with water screw the lid on and bury.
The last time she did it she forgot where she buried the jar. Daddy found it about 2-3 years later, believe it or not it tasted like brandy.

Re: North Carolina Pit Cooked Bar B Que
 

I hear you bro, but that is NOT how you make good quality table wine, there's a reason why some wine bottles cost tens of dollars...quality! ;)

If you follow the scientific way of wine making you can make a 30 buck wine bottle for TWO bucks bottle included....the worst part of this hobby is the waiting time, it takes at least one year for wine to be drinkable, one more year in the bottle for further flavor and bouquett enhancement...

Can you wait that long???? ;D ;D ;D

Re: North Carolina Pit Cooked Bar B Que
 

Once you make it past the first 2 years you are all set as long as you make some every year ;)

Re: North Carolina Pit Cooked Bar B Que
 

That's it, you got it Blue ;)

Re: North Carolina Pit Cooked Bar B Que
 

I wish I had it! My brother in law makes wine from time to time....I think it ends up being like 80 proof when he gets done with it LOL

Re: North Carolina Pit Cooked Bar B Que
 

Maybe you southern boys call 80 proof home made chshiit, wine. We call it moonshine, agua ardente, or whatever… table wine varies between 8% (girls wine) ;D and 13% alcohol b/volume( yeah baby) ;)

That is what I make, table wine...the good stuff!

Re: North Carolina Pit Cooked Bar B Que
 

This is North Carolina (eastern) style BBQ

Take a couple of pork butts and give them a good coating of dry rub, put some hardwood charchol on one side of the grill. Place the pork fat side up on the grill, put some wet hickory chips in the smoker box, cook for 7 hours, low and slow

http://i3.photobucket.com/albums/y67...ndlimes013.jpg

When it is tender thru and thru remove from the grill and shred the meat

http://i3.photobucket.com/albums/y67...ndlimes014.jpg

You'll end up with 5-7 lbs of pulled pork BBQ, mix in some on the vinegar based BBQ sauce, not that Lexington style pancake syrup!

http://i3.photobucket.com/albums/y67...ndlimes015.jpg

Serve it up on a big, soft hamburger bun, top it off with some cole slaw, another shot of BBQ sauce to taste, Texas Pete or Tabasco if ya like

http://i3.photobucket.com/albums/y67...ndlimes016.jpg

Pull out the frosty beers and have at it!
http://i3.photobucket.com/albums/y67...ndlimes017.jpg

Next time I'll do some baby back ribs too!

Re: North Carolina Pit Cooked Bar B Que
 

LOOKS AWESOME FRANCO!

You cooked the right part of the hog, and the buns look good but you gotta have red slaw - shame on you Pubah!

Naw, I's kiddin....its hard to mess up BBQ. I like it ALL! I have to admit here also that I like coleslaw too. First sammich its red slaw then on the 2nd I'll eat coleslaw ;)

I've been known to do half and half also ;D

P.S. Lexington sauce thick? Its not when we make it. ;D

Re: North Carolina Pit Cooked Bar B Que
 

Franco..why don't ya just open a BBQ House in Sebastian 'steada goin' back to work...

Pubah's House of BBQ!! 8) ... Brother, serve it up like ya showin' above an' ya'll have 'em lined up to I-95!! 8) 8) 8) ...