BBQ Mailing List Survival Guide
and Smoke-Cooking FAQ

BBQ Recipes and Procedures

• PORK
  • Carolina Pulled Pork
    For the full story on Carolina pulled pork along with how to make it and where to find it, visit Dave Linebacks' outstanding site.
    • Eastern NC - Vinegar
    • Piedmont NC - some ketchup
    • Western NC - More ketchup
    • South Carolina - Mustard
  • Deep South pit cooked whole hog ( include Alabama white sauce)
  • Memphis style shoulder
• BEEF
  • Texas brisket: Brisket, found right behind the shoulder, is the sorriest, toughest piece of meat on a cow and the most demanding cut to cook properly. About the only way to make it palatable is to cook it slow enough to dissolve the collagen and retain moisture. Read the story of Texas brisket and how to cook it as told by Belly

Brisket cooked to perfection At least I think it is. I am from Virginia and we would feed these to the dogs before I got on the mailing lists. Note the distinctive pink smoke ring and sheen from moisture. This was part of the first run in the Roadkill Smokehouse. It was cooked about 14 hours at around 200 deg. Hickory billets were burned in a wood stove for heat and smoke. Dan Gill

• Dan Sawyer's jerky
  

• OTHER
  • Philippine street vendor style "Monkey Meat"
  • Minnesota smoked Spam (tm) with Cream of Mushroom Soup sauce (Garrison Keillor)
  • Fish
  • Cold smoked
  • Smoke cooked
  • Rubs
    
  • Marinades
    
  • Mops
    
  • Sauces

BBQ Recipe archives from the mailing lists. Compiled by Tom "Big Heat" Solomon

Garry Howard's Home Cooking.

Last revised 2/20/98
by Dan Gill