|Banner advertisements by bbqads.com|
This winter when the winery I work at shut down, I took a trip to NC to get some bbq. I had some good, and great bbq. The interesting thing that I learned from talking to the pitmaster at Lexington number 1 (which by the way, was the best bbq I have ever had) was that most old restaurants and pitmasters in NC use just salt and pepper, no rub. I am curious if those old pits are seasoned so well, or it was the method that they barbecue the pork that gives it such a good flavor. By reading posts here it seems most competition cooks have a rub they use. So I guess my question would be can I get that same great flavor on a smoker without having to overcomplicate things with rubs?
The BBQ Forum Home Page