Band name!!: Boston Butt
What I acutally bought may be even better
Blade in Shoulder
So…how was it? 
Well, I need to experiment I think. The cooking in Lager made it really tender but too much beer-tasting for me. Next time I think I’ll dilute it with a beer/water mix.
The sauces were off a bit also I think. The NC style is hotter than I like and very watery. Not a good spread-on type sauce in my mind. Also, more of a dominant vinegar taste. The sweet sauce has a bit of a catsup taste that I can’t quite shake. I tried to put a small amount of the NC with the Sweet and it was pretty good. My wife loves the sweet as it is but I’m not yet satisfied.
I do believe I’m going to buy a smoker here in the next few days though. Something small for the back porch. The meat-guy at the store said there are some now in the $35 range that are easy and do a nice job.
Anyway, I really, really appreciate the input from everyone who helped and I think I’m on the right track.
Look around for a good pig-pickin’. THAT’s where you get the good stuff!
Oh yeaaahhh! One of my favorite things! I was just looking to learn how to make a good sauce myself for cooking around here.
Methinks you don’t really like Eastern Carolina BBQ sauce. 
I lived in Durham for five years, and been eatin’ the stuff for about 30 years now.
If I would tinker with Uvula’s recipe in any way, just so’s newbies might find it more palatable, I would cut down the “red pepper” which I use to 1 tsp. No Tobasco. That’s to keep peace with family.
I’d also up the brown sugar to 2 TBLSP.
It seems so but having been to NC on several trips, and have eaten some really good BBQ, I thought it would show me the way. I think the sauce I made will be a great marinade/rub-on and intend to use it when I pick up a smoker.
Of the many chain-type BBQ places around here (Sonny’s or Woody’s or whatnot) it seems I can get close with a blending of their slightly-hot and sweet sauces. I confess, I am a hot-sauce-sissy whether it’s BBQ, chili or chicken wings so I tend to lean towards the milder/sweeter styles.
Where did you eat Q in Carolina?
Once at the Blue Pig, now closed last time I was there. Also, in Franklin IIRC, there was, I think, The Pig Ranch, or something. Off the main road, back behind the shopping center, near a K-mart. Good stuff. I was riding with family from North GA. and hitting antique shops near Dillard (?). Sorry to be so vauge. Love the area, not sure of the names.
Just recently, we had some people down from Pittsburgh to visit. From the 91 year old grandma to the 20 something cousins, no one knew what the hell we were having.
“What’s that?”
BBQ…?
"And that?
BBQ sauce…?
They made me go first (?) because they didn’t know how to apply the sauce to the meat to the bun. (It was Henry James, FTR. Was closer than Stameys I suppose.)
Of course, the ultimate pinnacle of BBQ wonderfulness is Lexington #1. I have tried to duplicate their sauce for years, and always failed. Something to strive for, I guess…
What is Lexington #1? A place or a sauce? what type of BBQ?
Just the world’s best purveyor of East Carolina BBQ.
I slow-cooked some spare ribs and a pork tenderloin over hickory chunks on the grill last night, after marinating in and basting with a concoction called Bone-Suckin’ Sauce.
I’m not big on commercial BBQ sauces, but this one had been catching my eye for months on account of a) the name; b) the low-key folksy packaging; c) being voted (by someone) “Best BBQ Sauce in America!;” and d) the North Carolina provenance.
I was a little disappointed. (Not too disappointed; how bad could slow-cooked smoked ribs be?) Bone-Suckin’ Sauce turned out to be the antithesis of Tarheel BBQ…too sweet, too tomatoey.
Anyone here familar with this product? How do they manage to produce it without being run out of state wearing tar and feathers?
(Link to commercial site included so that people wouldn’t have to Google “Bone Suckin,” which could lead to Not-Safe-For-Work material.)
No, no, no.
Lexington #1 does good barbecue, but they’re western NC barbecue. Eastern NC barbecue is essentially vinegar and pepper that allows the smoked taste of the meat to shine through. If it’s got tomato in it, it’s western NC (which is also frequently called “Lexington style” barbecue.)
Since I grew up near the middle of the state, I tend to prefer something of a hybrid between the two. Of commercial products, I find Thomas sauce to be my favorite.
I think when my Dad does pig pickings, his sauce consists pretty much of vinegar, pepper (red and black), and just a tiny bit of ketchup. He is an artist at this.
I’m late to this party, I’ve never been to North Carolina, and this is the only recipe I know – but I like it, so I thought I’d share.
1 1/2 cups cider vinegar
1 tbsp sugar
1 teaspoon tabasco
1/2 tsp red pepper flakes
salt & pepper
Combine in a saucepan; bring to a boil. Reduce heat & simmer for 10 minutes.
This is from Weber’s Big Book of Grilling, which is the best BBQ cookbook I’ve ever seen.
For the pork to go with the sauce, they say: apply a rub (paprika, brown sugar, chli powder, cumin, salt, peper, cayenne) and let stand for 30 minutes. Grill over indirect medium heat until done/falling apart. Pull the pork apart, and mix it with the sauce. Put on hamburger buns and add more sauce. Yum.
Hey jsc1953, welcome to the party and those who’ve recently joined! This sounds good also and I have a book that was recommended by Lute Skywatcher waiting for me to make it to the bookstore, tomorrow perhaps.
I will look for the Weber book while I’m there.
Thanks
This thread made me so hungry, I went shopping. Bone-in pork shoulder rubbed and in the crockpot (work early tomorrow). 2 cans of Olympia, a little liquid smoke, some garlic and onions and off she goes. I’m going to play around with Fenris’s sauce recipe a little, and see what happens. In any case, good eats all week!
Great lead! Let me know how it comes out please. I have it printed out and it’ll be my very next project if all goes well for you.