North Carolina

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Comment by Kara Lee McKenzie on February 9, 2010 at 2:48pm

I am trying to get a "Grilling Enhancement System" picked up by the PTA at any given school and I figure this is a good place to start meeting people, who sincerely appreciate grilling as much as myself. My hopes are to make this dream a reality.....that being said is there anyone on here that has a good relationship with the PTA at their childs school? I am available for Skype Video Conferencing to go over details.....google ManGrate or visit the website to get a better idea of the product

Comment by Thomas H Helms on January 17, 2010 at 7:29pm

Friend it is time to step up and help we are doing a BBQ Jan 30th at Parkwood High School for one of it's on SENIORS that has cancer ,please come out and support us to help her and her family!!Plates are going to be $7.00and we will be doing whole butts for$20.00 (butts are pre order) COME ON AND HELP This is in Monroe so all the one's that with in a few miles need to come out and help support the cause!!!

Comment by LARRY on August 1, 2009 at 9:40am

LET'S GRILLE SOME STEAKS,
CHICAGO STYLE ! OR RIBBS WILL DO !

Comment by Terry Wylie on July 23, 2009 at 6:33am

Thanks, Jody - I have a family cook-out coming up - I'll smoke around 20 lbs of shoulder for pulled pork. The weekend before I'll make some of this up and smoke a single shoulder to give it a try ahead of time. I'll let you know - I usually feed around 30, and a lot of the folks come just to taste the newest creation for pulled pork!

Comment by Jody Stouffer on July 22, 2009 at 8:11pm

Terry, I have found several on the internet and usually end up tweaking them to suit my taste. This recipe is from a friend and is one of my favorite vinegar based sauces for pulled pork BBQ.3 cups apple cidar vinegar, 1 tsp. cayanne pepper, 1 tbsp. crushed red pepper, 2 tbsp. brown sugar, 1 tsp. salt mix together. In a small sauce pan heat 1 cup of beer (we tried new castle but its up to you) 2 tbsp. brown sugar, 1 tbsp crushed red pepper, 1 clove of garlic finely chopped, 1 tsp of salt. Bring to a boil then simmer for 10 mins. when cooled mix with cider mix and enjoy.

Comment by Terry Wylie on July 18, 2009 at 1:06pm

New Jersey guy here, been a huge fan of NC style sauce for port (vinegar-based) since I lived in NC, but have never found a great recipe that absolutely brings back the love! Ideas?

Comment by Tom Parks on July 16, 2009 at 1:04pm

By the way, instead of grilling a tri tip California style, I smoked my beef tri tip at 225 degrees for 100 minutes on a pellet grill and it was a perfect medium.

Comment by Sheldon Holsopple on July 16, 2009 at 12:11pm

Sanford

Comment by Jody Stouffer on July 6, 2009 at 5:12am

Dale, the gauge on the smoker stayed between ideal and hot the entire time. After 4 hours the meat read 170-175 on a meat thermometer.

Comment by Dale McDonald on July 5, 2009 at 11:49pm

Jody, Good to here from you again. What temp were you able to hold the smoker to while cooking the shoulder? I like charcoal or wood smokers best too. That sauce sounds interesting. I make a sauce with chipotle for the heat. I make up my own. I like experimenting with sauces. I found if you have sweet, sour, heat, and spice you cant go wrong. Just tweek it to taste. Just make sure you keep a log of what your adding so you can repeat the best recipes.

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