04-18-2010, 04:21 AM
(04-17-2010 09:51 AM)Brutus Wrote: [ -> ](04-17-2010 09:39 AM)Polandmason Wrote: [ -> ][I make one with salt, pepper, garlic powder, onion powder, a little cumin, cayenne pepper and a little brown sugar. Experiment with the quantities of ingredients used to suit your own taste. For smoking I use a mixture of pecan , oak ,and a little hickory wood, with a little cherry and hickory when I can get it. . . If you guys ever come to Greenville, SC, email me and I will make you a little sample. . .Is there also a Greenville in NC too? They should have a cook-off if so. Is there also the two different styles you see in NC, one preferring the sweet mop, the other more vinegar based? I've read of Brown's (Kingston), Sweetman's (Holly Hill) and Po Pigs Bo-B-Q (Edisto Island). Do you have a favorite joint? Maybe you'd be interested in putting together a little route for people to follow? I'm getting ready to fire up the WSM as we speak!
There is a Greenville in NC, also one in PA. The places you mentioned are in the lower part of the state. Up here I can reccomend: Mutts (greer, SC) Henry's Smokehouse( Greenville,SC). and Maurice's (Columbia,SC) People here will use either a vinegarbased, tomato based, or a mustard based sauce.I have no problem with any of them, but prefer the mustard or vinegar based sauce. I have a friend who makes a killer mustard based sauce, but will not share the recipe with anyone- noteven his mom! Some folks are REAL serious about their cookin'. . .