Comments on: Grill Week Day 5: North Carolina Pulled Pork Sandwiches http://thepauperedchef.com/2006/09/grill_week_day_.html Wed, 10 Mar 2010 05:19:39 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Tom http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-13558 Tom Sun, 24 Jan 2010 08:34:46 +0000 http://blakeroyer.com/?p=390#comment-13558 Sorry, I didn't mean to chime in on your comment; I just realized I'm a douche for doing so. I'm not even from the Carolinas, but I do pretend to know what I'm talking about effectively enough, don't I? Honestly I talked to a guy who read a book on barbecue and now I pretend to be an expert. I'm really from like Minnesota, or maybe Southern California. I have no idea what I'm talking about. My other hobbies include discussing my cliffs-notes level knowledge of wine and asian philosophy. Please forgive my love of penis in my mouth. Sorry, I didn’t mean to chime in on your comment; I just realized I’m a douche for doing so. I’m not even from the Carolinas, but I do pretend to know what I’m talking about effectively enough, don’t I? Honestly I talked to a guy who read a book on barbecue and now I pretend to be an expert. I’m really from like Minnesota, or maybe Southern California. I have no idea what I’m talking about. My other hobbies include discussing my cliffs-notes level knowledge of wine and asian philosophy. Please forgive my love of penis in my mouth.

]]> By: David http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-6260 David Tue, 25 Aug 2009 20:19:18 +0000 http://blakeroyer.com/?p=390#comment-6260 Wow....thats so great..thats my favorite..I love it Wow….thats so great..thats my favorite..I love it

]]> By: AB http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-5983 AB Thu, 20 Aug 2009 18:43:35 +0000 http://blakeroyer.com/?p=390#comment-5983 Amazing post! I came across it when it first went up and planned my annual bbq around it. Now, I'm doing this again for the second time! Although this time I have bone in. I don't think I did last time. Any idea on how much will that increase grill time? Thanks so much again! Amazing post! I came across it when it first went up and planned my annual bbq around it. Now, I’m doing this again for the second time! Although this time I have bone in. I don’t think I did last time. Any idea on how much will that increase grill time? Thanks so much again!

]]> By: Rafael http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-4859 Rafael Mon, 03 Aug 2009 20:08:43 +0000 http://blakeroyer.com/?p=390#comment-4859 GREAT post! Just wanted to say I ran across this and became hungry, VERY hungry for pulled pork all of a sudden. It looks great! I'll will give it a shot this weekend! Thanks for the tips and the post! Keep up the good work! GREAT post! Just wanted to say I ran across this and became hungry, VERY hungry for pulled pork all of a sudden. It looks great! I’ll will give it a shot this weekend! Thanks for the tips and the post! Keep up the good work!

]]> By: Maeven Eller - Five http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-3137 Maeven Eller - Five Mon, 25 May 2009 15:28:53 +0000 http://blakeroyer.com/?p=390#comment-3137 Wow. We made this yesterday all day. It was pouring in Houston, so I had to make it in the oven. I used a little liquid smoke. We cooked it till it was fork tender. My husband is from North Carolina, and has ate this for dinner, for a late night snack, and now breakfast. He says it's the real thing, and asked to see if I got the recipe. Thanks. What a fun read. Wow. We made this yesterday all day. It was pouring in Houston, so I had to make it in the oven. I used a little liquid smoke. We cooked it till it was fork tender.

My husband is from North Carolina, and has ate this for dinner, for a late night snack, and now breakfast. He says it’s the real thing, and asked to see if I got the recipe.

Thanks. What a fun read.

]]> By: DEBBI http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-1691 DEBBI Tue, 23 Sep 2008 18:36:12 +0000 http://blakeroyer.com/?p=390#comment-1691 <p>THIS IS THE SAME RECIPE ME AND MY HUSBAND USE IN OKLAHOMA!! IT IS AWESOME TENDER AND THE BEST BBQUE ANYONE I KNOW HAS EVER HAD!!! THATS SOME GOOD BBQUE!</p> THIS IS THE SAME RECIPE ME AND MY HUSBAND USE IN OKLAHOMA!! IT IS AWESOME TENDER AND THE BEST BBQUE ANYONE I KNOW HAS EVER HAD!!! THATS SOME GOOD BBQUE!

]]> By: Joe http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-1690 Joe Mon, 18 Aug 2008 21:25:29 +0000 http://blakeroyer.com/?p=390#comment-1690 <p>Just discovered your site while looking around for others that have done pulled pork. I just smoked some in my weber and finished them in the oven and had a great time. They came out smoky tender. I really like your site and the pictures.</p> <p>If you have a minute would love for you to come take a look and give me your opinion. http://cookingquest.wordpress.com</p> <p>Really appreciate it... I will be back!</p> Just discovered your site while looking around for others that have done pulled pork. I just smoked some in my weber and finished them in the oven and had a great time. They came out smoky tender. I really like your site and the pictures.

If you have a minute would love for you to come take a look and give me your opinion. http://cookingquest.wordpress.com

Really appreciate it… I will be back!

]]> By: Ron http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-1689 Ron Mon, 04 Aug 2008 14:59:45 +0000 http://blakeroyer.com/?p=390#comment-1689 <p>I cook the pork shoulders often. It's a little less involved if you smoke the pork on the grill for about an hour, using just one round of "lump charcoal", or some oak that is burned to coals. <br /> I sit the pork in open tin foil that will later be sealed tight. After about an hour on the grill, wrap it up tight with the foil and transfer to a 250 oven for 4-5 more hours. Same wonderful flavor!</p> I cook the pork shoulders often. It's a little less involved if you smoke the pork on the grill for about an hour, using just one round of "lump charcoal", or some oak that is burned to coals.
I sit the pork in open tin foil that will later be sealed tight. After about an hour on the grill, wrap it up tight with the foil and transfer to a 250 oven for 4-5 more hours. Same wonderful flavor!

]]> By: Tom http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-1688 Tom Sun, 13 Apr 2008 14:41:14 +0000 http://blakeroyer.com/?p=390#comment-1688 <p>" I think it's cute that you mixed styles of NC barbecue--in the real world, it's just not done. I'm just glad you chose the *right* one to dress the meat. ;)"</p> <p>You don't seem to know much about cooking bbq. He didn't mix styles. Smoked pork is smoked pork in the Carolinas; it's the finishing sauce that varies from region to region.</p> " I think it's cute that you mixed styles of NC barbecue–in the real world, it's just not done. I'm just glad you chose the *right* one to dress the meat. ;) "

You don't seem to know much about cooking bbq. He didn't mix styles. Smoked pork is smoked pork in the Carolinas; it's the finishing sauce that varies from region to region.

]]> By: Pfirsch http://thepauperedchef.com/2006/09/grill_week_day_.html/comment-page-1#comment-1687 Pfirsch Sun, 06 Apr 2008 20:51:29 +0000 http://blakeroyer.com/?p=390#comment-1687 <p>Looks good!</p> <p>I think it's cute that you mixed styles of NC barbecue--in the real world, it's just not done. I'm just glad you chose the *right* one to dress the meat. ;)</p> Looks good!

I think it's cute that you mixed styles of NC barbecue–in the real world, it's just not done. I'm just glad you chose the *right* one to dress the meat. ;)

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