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epf3091's Achievements

  1. I have found the lava stone to be excellent-- perfect actually. With the Vision Lava Stone I can accurately control the heat and the smoke. Pizza's are perfect. Nothing sticks. Self-cleaning. just treat it carefully. I sometimes cover the lava stone in tin foil if there a lot of grease that I want to drip onto the coals. If not, I use an aluminum foil pan to collect the drippings. There are times when I will cook in a cast iron pan with the lava stone inserted to get the convection effect.
  2. Tried this tonight. The Best!!! I added Mrs Dash Italian Seasoning and relaced the sugar with honey. I spatchcocked a whole pastured chicken and then cut into quarters, allowing it to marinade in the buttermilk brine for two days. Then when time to cook, I used a cast iron skillet and covered the bottom with small potatoes and quartered onion. Drizzled some olive oil on the potatoes and onion along with garlic and parsley seasoning. Placed the chicken quarters on top and roasted indirect at 425 F. Once chicken hit an internal temp of 160F, I lowered the heat to 375 and cooked till 170F. I have say that say that it was perfect. So incredibly moist and flavorful.
  3. do you rinse the chicken before grilling or oven roasting as you would with a salt brine?
  4. I love my new Vision Grill Diamond Cut Classic with Ash drawer. I was torn between a Vision C without Warranty for $400 or the Classic B with Warranty from Sam's for $549. I went for the one with Warranty and I am glad that I did. My grill cooks great but it is not without some minor problems. The warranty has allowed me to get great customer service and I feel that this great customer service is like an insurance policy for years to come. Beside some leaks that needed caulking, the other day, the hinge broke. The Grill is only 1 month old. I wrote to customer service and a new grill hinge is in the mail coming to my home this week. I love the quick responsiveness of Vision Customer Service, whether it be a question or a problem. For me, the extra $149 was worth the price of the insurance.
  5. Hey, Frank, great post. I feel the same way about the vinegar sauce. If done traditionally, it is not the greatest taste on its own, but put some into the chopped or pulled pork, and WOW!!! it becomes something totally different. Also, commercially purchased sauces don't compare, and what many people do not realize (at least I did not) is how incredibly easy and fast it is to make an outstanding Lexington Style sauce from scratch. Takes about 5 minutes to mix the ingredients and that's it. What I like about the West North Carolina pulled pork is that you taste the pork and smoke, and not a BBQ rub that, to me, gives everything that same BBQ taste. Also, putting that Lexington style sauce on coleslaw instead of mayonnaise makes all the sense in the world when making a sandwich. When I first heard that in NC people put coleslaw on their pulled pork sandwiches I could not help but to wonder, "Why?". But once I tasted the red coleslaw (slaw made with the Lexington sauce instead of mayonnaise) it was "voila! Of course-- this makes sense!!"
  6. Thanks-- I just picked up the book on Amazon.
  7. Thanks, John. I really enjoyed your post on the Boston Butt. Excellent detail!!! I look forward to trying it. I realize that Lexington, NC is pretty much on that East/West border. When I visited Lexington Barbecue, I did learn that they only use Boston Butt there, with only a salt/pepper rub. They cook with oak and hickory over coals for about 10 hours at around 275 degrees. They do chop but keep the white and dark meat separate. They serve with red slaw and hush puppies. I have always been interested in traditions and culture and, at least with cooking, try to master the original techniques and ingredients, before making changes. I have always felt that one should know the rules before (intentionally) breaking them. Also trying to be true to the culture in regards to places where tradition and culture matter, is pretty cool for a guy like me who likes the challenge of recreating a classic. Once I master the technique and can faithfully reproduce the traditional, then I am all for creating new, if it makes sense. Your Boston Butt post is probably the most helpful that I have seen. Just in reading it, I can tell that it comes extremely close to what I experienced at different places in the town of Lexington, NC. Thanks so much for your post.
  8. Thanks so much. I will try the sauce. When I was at Lexington Barbecue two months back, I asked about a Rub and I was told that they only use salt and black pepper-- but then, online, I saw a recipe that claimed to be authentic, and it had a pork rub in it. Now, I felt that hearing directly from Wayne Monk of Lexington Barbecue should be authority enough, but I wanted to hear from others in the area as to what they do. Thanks so much for posting. Question-- Do you wrap in foil, and if so, when?
  9. Thanks for the insight-- and I agree with "sauce on the side".
  10. there could be some mustard where you have the cajun seasoning, but you also need a small amount of ketchup. I understand that Ketchup is used in Western North Carolina sauces, whereas no Ketchup in Eastern North Carolina. Lexington, NC is Western. It is called "Dip" in the Western part of the state. Here is a recipe that I recently made that tasted very similar to the dip that I got at Lexington Barbecue (only much more fiery): Ingredients 1 cup distilled vinegar 1/4 cup ketchup 1/4 cup apple juice 1 teaspoon hot sauce 3 tablespoons light brown sugar 1/2 tablespoon Morton’s coarse kosher salt 1 teaspoon crushed red pepper 1 teaspoon finely ground black pepper
  11. Perfect-- thank you-- and excellent post from John Setzler. Pretty much covered every one of my questions. Thanks
  12. Thanks-- wasn't sure where the best placement would be.
  13. I have a two-week old Classic B (diamond-cut w/ashdrawer) Vision Grill and I am looking for some expert, first hand, advice on how to cook a Lexington, NC style pork shoulder. I am really looking for "authentic" as there are many recipes online, but I am looking for some "authority" from folks here. Some questions: 1) Is there a TRADITIONAL rub beside salt and pepper? 2) do I wrap in foil and if so, when? 3) Do I mop and if I do, is it with Lexington sauce (vinegar, salt, brown sugar, red pepper flakes, mustard etc) 4) at what temp is it done to perfection and what is the best temp to cook at? (I hear that Lexington BBQ cooks at 275 degrees) 5) do I cook indirect and collect the drippings, or allow them to drop and steam on the Vision Lava Stone? 6) Do I add a water pan? 7) Is cooking with B&B Oak Lump Charcoal and hickory chips for flavor the best or is there better? 8) finally, at the end, when letting the meat rest, do I wrap in a blanket and put in an ice chest? You see, the internet tells you so many things, but I am hoping that someone who knows what they are doing when making AN AUTHENTIC LEXINGTON, NC PORK SHOULDER on a kamado grill can give me the lowdown that will help to ensure success.
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