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Started By
Message
Stopped at BBQ Heaven today.
Posted on 7/15/17 at 11:04 am
Posted on 7/15/17 at 11:04 am
Hit Skylight Inn on the way to the beach. Never disappoints.
That pile of wood is over six feet tall
That pile of wood is over six feet tall
This post was edited on 7/15/17 at 11:14 am
8
Posted on 7/15/17 at 11:56 am to golfntiger32
They don't cover their wood?
Posted on 7/15/17 at 12:07 pm to golfntiger32
Headed to the Outer Banks?
Posted on 7/15/17 at 12:07 pm to golfntiger32
I was sure you were gonna say Hi-Ho BBQ. 
Posted on 7/15/17 at 2:01 pm to JimMorrison
No cover on the wood and heading to Topsail Island NC
Posted on 7/15/17 at 3:12 pm to golfntiger32
That place is a true institution. Awesome.
Posted on 7/15/17 at 5:37 pm to golfntiger32
That barbecue looks drier than two week old chicken
Posted on 7/15/17 at 6:04 pm to golfntiger32
quote:
No cover on the wood
What do they do if it rains?
Posted on 7/15/17 at 7:41 pm to golfntiger32
Looks dry and bland.
Posted on 7/15/17 at 8:09 pm to golfntiger32
My favorite style of bbq.
Posted on 7/15/17 at 9:31 pm to golfntiger32
Not a snob, but that looks horrible. No bark, so smoke ring, now color at all. Could have been cooked in a crock pot based on pictures
Posted on 7/15/17 at 9:44 pm to HeadyMurphey
It's the Carolina way to prep chopped/pulled pork. It's good.
Posted on 7/15/17 at 9:47 pm to OTIS2
yeah I agree with this. I would not get a plate though but a bun with cole slaw and the vinegar based sauce in top.
Posted on 7/15/17 at 9:51 pm to HeadyMurphey
Yeah, the bread looks like a crouton and the slaw looks particularly unseasoned as well
Posted on 7/15/17 at 9:57 pm to OTIS2
quote:
Carolina way to prep chopped/pulled pork
NC bbq is vinegar based, but the pics do not look like it's traditional. Where's the red pepper flakes?
Posted on 7/15/17 at 10:17 pm to JimMorrison
He didn't sauce it yet. That's left to the customer.
Posted on 7/16/17 at 6:46 am to OTIS2
Here is a pic after I sauced it. Otis is dead on most NC BBQ comes with minimal or no sauce. They give the customer th he option to taste more pork or sauce. BTW that dark hunk in the pic is not bark it is cracklings. The meat was pulled from a whole hog smoked with skin left on it.
This post was edited on 7/16/17 at 6:52 am
Posted on 7/16/17 at 6:55 am to golfntiger32
We travel to NC every so often. I really like that style as a change of pace...Mrs O, not so much. To each his own. I love the sauce varieties too. Vinegar, mustard based, etc.
Posted on 7/16/17 at 7:10 am to OTIS2
I've had it and love it. Lot of pretenders in this thread. Anyone who has ever cooked a whole hog knows that is what pulled pork looks like.
And well seasoned wood burns regardless of it is rained on.
And well seasoned wood burns regardless of it is rained on.
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