Arrogant Swine

Beer Hall Carolina Whole Hog BBQ

Filtering by Category: Sauce is BOSS

I'm in an Arby's Video!!!

So ARBY's, the awesome roast beef sandwich shop, came up with a new BBQ sandwich - The SMOKEHOUSE BRISKET sandwich.

To promote their new offering they partnered up the national food site Serious Eats to create an interactive BBQ "Map" where they got the expert pitmasters of every stylistic region to talk about how they smoke their meat.

I got tapped to do South Carolina whole hog. Now too bad I didn't get to rep North Carolina but the cooking for North & South Carolina whole hog is the same. In the eastern part of South Carolina they use vinegar pepper just the same as the rest of us. For the shoot however, they wanted to highlight the distinctive mustard sauce of the Central Carolina region. Good thing I had plenty of mustard sauce on hand! Check the video out!

btw- couldn't resist any chance to add a fat man GIF



Soy Sauce in Alabama Barbecue?

Cooking through Chris Lilly's Big Bob Gibson BBQ book, you will notice the man seems to have a thing for soy sauce. It makes its appearance in marinades, as seasonings for his steak, and in his signature red barbecue sauce. In very few contexts does it use soy sauce as an "Asian" flavoring. He explains that Alabama's been incorporating soy sauce into their beef dishes for the past half century.

This is particularly interesting as soy sauce is not a subtle flavor yet it has been blended as an ingredient in such a way by Lilly that it doesn't overpower his dishes with an Asian accent. Not that there's anything wrong with that, but the art is incorporating foreign ingredients and making it a uniquely American seasoning.

Salt Lick Barbecue in Texas also incorporates soy sauce as part of their signature mustard sauce. This is largely due to a Japanese matriarch of the joint and it's 100% Texan. Cuban cuisine as well as Peruvian cooks have long added soy sauce as part of their flavor profiles.

Soy sauce was developed in around 2 BC in China and became actively traded all around the world by the late 1700's. We see various types of soy sauce being used all over Asia. Japan alone has over 10 major varieties of the stuff. For the most part you can break soy sauce down into 2 major categories - DARK and LIGHT.

DARK = Sweeter, thicker, and likely to stain your meats a dark color. Better for glazes. Best not to use in injections because it stains the meat. Even for marinades, be careful how much you use.

LIGHT = Saltier, thinner, and possess more of a soy "flavoring" better or marinades, injections, and seasoning.

The big reason you can blend soy sauce into BBQ is because it's a fermented product like Worcestershire. The process develops Glutamic acids which enhances meaty flavors. My personal favorite are the mushroom flavored soy sauce for that double punch of umamai.

I believe this is an exciting trend where more and more people in the US will begin to use soy sauce in manners that are different than how they would be used in Asia. When one thinks of Alabama BBQ you lean more towards the seasonings that are part of the general South eastern american landscape like brown sugar, ketchup etc. But now we can confidently say that soy sauce has a firm place in the barbecue profiles and it has nothing to do with Kung Pao Chicken.

Gods of Whole Hog BBQ - Chris Siler

Chris Siler is the owner of Siler Old Time BBQ. His pitmaster's name is Ronnie Hampton. Siler is another new generation pitmasters still doing whole hog. As of this writing he's 37 years old and still preserving the traditions of whole hog BBQ.

Style - West Tennessee though Siler is actually pretty honest about his cooking methods. Many Tennessee pitmasters tend to exaggerate how low. He starts off hot and once the temperatures stabilize he lowers the heat. They use 200-250 lbs hogs as is favored in the West Tennessee area.

Fuel - Only hickory smoker ever touches these hogs.

Sauce - Siler has a unique sauce that utilizes a very old ingredient - Sorghum molasses  It isn't as sweet as we normally think for molasses and it has a rich deep flavor.


News from around the BBQ Blogsphere

The Village Voice named John Brown's Smokehouse as 2012's Best BBQ in NYC. I'm proudly serving as their Resident Whole Hog Expert.

A jug of BBQ sauce named after Michael Jordan sold for $10,000

Full Custom BBQ reviews Sam's Bar-B-Q and wasn't too fond of being served 3 day old brisket.

Obsessive Compulsive BBQ makes a California Tri-Tip with Virginia flair!

Marie Lets Eat reviews Daddy D'z in Atlanta, GA and discovers that BBQ pork and chimichangas can come together in an unholy alliance.

Jesse Black, maker of the thermapen, talks about his experience at this year's American Royal Competition.

The Meatwave celebrates his final gluttonous cook out of the season and because one rasher of bacon is for sissies, he roasts an entire side of porkbelly in a porchetta.

Serious Eats examines the exotic Appalachian style BBQ found in Bluff City, TN. Notes -- The hams at Ridgewood come from nearby Bristol, Tennessee. When they arrive at the restaurant, they're smoked for nine hours, then rubbed with spices and chilled overnight. The next morning, they are shaved into thin, white slices. As customers arrive for lunch and dinner, the kitchen warms piles of shaved ham on a flat-top grill out front. Handfuls of ham are coated with barbecue sauce and piled on sandwiches or plates for customers.

Bob Garner's Piedmont Dip

So in pursuit of finding the limits of what can go into a Western Carolina Dip, I looked to no less of an authority than Mr. NC BBQ himself - Bob Garner. There will be a subsequent post on what I'm seeking in achieving in searching for parameters in the Lexington Dip. Here's Bob's recipe.

3 cups apple-cider vinegar 2/3 cup brown or white sugar 1/2 cup catsup 2 tablespoons Texas Pete hot sauce 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Worchestershire sauce 1 teaspoon onion powder 2 teaspoons Kitchen Bouquet browning sauce

As you can see, nothing too out of the ordinary except this oddball "Kitchen Bouquet" browing sauce. I've never used this ingredient before. From the packaging it seems like some kind of instant gravy mix. I happen to like instant gravy - don't judge me - so I figured it just be a savory counterpoint to a sauce that's essentially spicy catsup flavored vinegar. The worchestershire was actually a nice touch.

The browning sauce does exactly what the name implies. It causes stuff to look brown which you can see on the photo below. A raw sample of it seems like it's aiming to add a vegetative quality, bland bordering on disgusting. After cooking the sauce I let it cool and tooks a sip. Now I'm no stranger to vinegar sauces, having made gallons of eastern carolina sauces before. But this one really kicked me hard. It was just in your face in a acidic sort of way. I'm letting the sauce sit in my fridge for the week and see how it looks with some meat. If it's still too strong I might dilute it with a bit of water and some mustard.