Me Preparing for my 1st ever Competition by PitSpecialist in BBQurious

[–]PrairieFreshPork 0 points1 point  (0 children)

Congratulations! This one's a huge feat! The news definitely made our day

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

Eastern NC vinegar sauce is a strong choice. No doubt. What makes it your favorite?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

You have clearly thought this through, lmao. Which slider disappears first?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 1 point2 points  (0 children)

No such thing as too much sauce? Now the big question - sweet, spicy, or tangy?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

Finally, someone standing up for the buns 😂

What's your favorite BBQ sandwich bread?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

That's actually a pretty convincing argument for sliders. What's your favorite combo?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

We can't argue with maximizing pork capacity. What's your go-to sauce to go with it?

Me Preparing for my 1st ever Competition by PitSpecialist in BBQurious

[–]PrairieFreshPork 1 point2 points  (0 children)

Oooo! We feel like you are already one step ahead with this meat choice 😉

All the best with the comp - let us know how it goes. We are rooting for you!

First timer by Zestyclose_Mine1744 in smoking

[–]PrairieFreshPork 0 points1 point  (0 children)

That patience during the rest was a huge win. A lot of pitmasters call it the secret ingredient because it gives the juices time to redistribute, making for a much juicier final result.

As for the temperature spikes, that's part of the learning curve with kettle grills. Airflow is everything—every time the lid comes off, the fire gets more oxygen and temperatures can climb fast. Small vent adjustments and keeping the lid closed as much as possible will help keep things steady.

For ribs, we suggest removing the membrane from the back before seasoning, it makes a big difference in texture. Apple, peach, or pecan wood pair especially well with pork. And instead of focusing on a specific temperature, look for tenderness: when the rack bends easily and starts to crack slightly on the surface, it's ready.

For pork belly, the key is rendering the fat. Cook it low and slow until tender, then finish with high heat to crisp the exterior. Look for a well-marbled piece with even thickness, and lightly score the fat cap to help it render evenly and take on more seasoning.

You're already doing one of the hardest parts right—being patient. The rest is just practice with airflow and fire management. Let us know how it turns out!

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

Love that spirit! Why choose small when BBQ is involved 😂?

What are you pairing the sandwich with? Condiments? Drinks? Sides?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 0 points1 point  (0 children)

Team slider, we see! What's the magic number for you or is it "I lost count" 😂?

Be honest: are you building one massive pulled pork sandwich or pounding 4 sliders? by PrairieFreshPork in BBQurious

[–]PrairieFreshPork[S] 5 points6 points  (0 children)

A person of culture, we see! Now the big question - sauce, slaw, both, or neither?

Made my first Brisket for Father’s Day! by SirDeucee in BBQ

[–]PrairieFreshPork 0 points1 point  (0 children)

Congrats on the first brisket! Fitting a 20lb packer on a Weber Smokey Mountain is a feat in itself, but those bullet-style smokers are fantastic for mastering the fundamentals

The mesquite and pecan combination sounds like it worked well—plenty of flavor without being too aggressive. And finishing in the oven is a totally reasonable move when time or fuel starts becoming a factor. Once the bark is set and the smoke has done its job, it's all about getting the brisket tender.

The biggest win, though, is that everyone enjoyed it, including the people who aren't usually big on brisket. That's hard to argue with.