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Guest
Guest
Cooked two 8 pound Boston Butts this weekend following Minion Method and Mr. Brown to the tee. They fed 3 families who all loved the taste and I had plenty leftover to freeze.
The problem is I was going for the taste of the best barbecue I've ever eaten. That is from a place in North Carolina called Kings Restaurant. I thought the sauce recipe I found here titled "Eastern NC Pulled Pork Sauce" would do the trick.
It was good barbecue but it just didn't have that "twang" or more of the vinegar flavor I was going for. Vinegar was in the sauce recipe and I used more than called for but didn't get the taste I wanted.
The pork from Kings in Swansboro,NC, is a lot lighter, not pinkish or red like my turned out. Do any veterans here know what I'm looking for? Is there a better rub or sauce to accomplish this kind of flavor?
Thanks in advance,
Doug Price
The problem is I was going for the taste of the best barbecue I've ever eaten. That is from a place in North Carolina called Kings Restaurant. I thought the sauce recipe I found here titled "Eastern NC Pulled Pork Sauce" would do the trick.
It was good barbecue but it just didn't have that "twang" or more of the vinegar flavor I was going for. Vinegar was in the sauce recipe and I used more than called for but didn't get the taste I wanted.
The pork from Kings in Swansboro,NC, is a lot lighter, not pinkish or red like my turned out. Do any veterans here know what I'm looking for? Is there a better rub or sauce to accomplish this kind of flavor?
Thanks in advance,
Doug Price