North Carolina Pit Cooked Bar B Que

[Blue_Runner]

Texas Pete - now there is a FINE hot sauce ;)

I'll probably die of Texas Pete poisoning because I eat it with every meal - LITERALLY! I can't think of one single thing its not good on. :-/ Made right here in Winston-Salem NC, which is where I work.

[macojoe]

I use Franks Hot Sauce, and I love the Buffalo sauce!! And I buy by the gallon at the warehouse store ;D

[Blue_Runner]

Franks should change their name to just "Sauce"...it just ain't hot enough but has decent flavor. I was on a Franks kick for a while but eventually drifted back to my old standby Texas Pete. MJ you should try to get your hands on some Pete. I think you'd like it. ;)

[cfelton]

Franco, Ive got the Hobbsville Vol. Fire Dept. recipe thats really really good. We cooked 30 hogs every year up until a couple a years ago. We cooked them over Kingsford charcoal for about 12 hours. Then we clean all the fat and scrapes off and chop all the meat by hand. Next we cover a few barrel grills with alum. foil and pile on the meat. We sauce it down good and keep just enough coals under it to simmer it for about 6 more hours, sauceing it and rolling it over about once or twice an hour. Im at work now but ill post that sauce for ya tommorrow. Its really the best Ive ever had. Its supposed to be a secret but Ill let youall in on it.

[cfelton]

Franco, heres that sauce recipe;
1 large bottle of Texas Pete
1 gallon apple cider vinegar
10 oz. worcestershire sauce
10 oz. katchup
1 1/2 oz.red pepper (ground)
1 1/2 qt.Kraft BBQ sauce
salt/pepper to taste
1 lb brown sugar

Bring to boil,simmer 15 minutes STIRRING CONSTANTLY

This will season about 40lbs pork. Its also good on chicken and beef . Try it ,I guarntee youll like it!

[Blue_Runner]

1 large bottle of Texas Pete

ITS GOT TO BE GOOD! :D

[bassarama]

What's going on boys? no pics ;D

You mean BBQ like this?



After two hours of Hickory smoking, I put them in the oven for 6 hours at 190 F degrees.




Well eat yer heart out ;) it's all gone, not o make you hungry or rub it in or something like that ...but those baby back ribs went well with red home made Cabernet :P ;D ;D

[Blue_Runner]

YOWEE! LOOKS GOOOOOOOOOOOOOD BASS!

[tsubaki]

ALLRIGHT BASS, Post the recipie for the cabernet.
Wine season's comming up!
(Although around here, it's about 15 days past wild muscadine season here)

[bassarama]

You need Cabernet grapes to make Cabernet wine, a quick Google search will help you find an online retailer. For us Yankees it’s no more than 2 hours driving time on either direction in order to find a distributor/wine/beer brewing supply shop.

I get my grapes at Corrado’s in New Jersey, it takes me about two hours to get there depending on the traffic. The shop is huge and they will have more than fifty variety of grapes, a truly a brewers paradise.

At any rate, I like a blend of 70% Cabernet Sauvignon w/ 30% Merlot. One box of 36lbs of grapes will yield apprx. 2.5 gls of wine. So before getting your grapes and rinsing the crap of of them with cold water to cool them down…..Stop. Do yourself a huge favor, read a good book on wine making, or read on line various articles on the subject.

Learning the scientific process of fermentation, temperatures, hygiene, equipment, do’s and don’ts will play a big rode at the end; good VS low quality wine or worse…vinegar. :o

This is a skipper year for me, last year’s wine is still aging in bulk with French oak chips in it. I’ll bottle it in a month or so for further bouquet and flavor enhancement. Then is PARTY TIME!!!!!!!!! ;D ;D ;D


Sorry for the long text.