It’s so satisfying when you can play music on your crackle because it’s so hard!
Air drying the pork at least 24 hours in advance (in the fridge) assist greatly with achieving a great crackle result. Using @bradkingsfirewood cherry wood chips on my Weber has bbq aided to that lovely colour you see in the meat. I cooked this shoulder to an internal temp of 150F so it was approx medium+
😜 Ragazzi anche queste 💥 sembrano maledettamente 😜 buone!!!! 🤩 Damn!!
💥 These ribs 🤩 look really good!!
1,4651217 April, 2019
🔥🔥 Grill And Chill 🔥🔥
🔥Tag #universal_bbq and follow us for a chance to be feautured 🔥
Photography by @kansaspork
Floating around this morning. Had a pork loin. Felt like a doing a roulade. Why not. Hehe
Carmelized some onions and apples. Added some minced figs and honey along with some kick from a dash or two of cayenne for the filling.
Baked till done, and sliced. Served with homade bbq sauce and a quick sweet apple cider slaw on a toasted roll.
Sort of like a bbq pork sandwich..if it chased some figs but then rolled down a hill through some honey and cayenne. Landed on a bun. 😂
Our vote for the best barbecue in Charleston goes to Rodney Scott’s BBQ. This was 10/10 barbecue, in the top 5 best barbecue experiences we’ve ever had. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Rodney did not cave to the trend of modern, trendy barbecue places by trying to provide brisket and burnt ends and other items that have no place on a Southern menu. He sticks to his roots. Rodney learned barbecue from his parents who run the legendary Scott’s BBQ in Hemingway. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Rodney smokes whole hogs, ribs, and chicken low and slow. The wings and ribs are heavily rubbed and mopped with a peppery vinegar sauce. They punch you in the mouth with flavor. We went with my parents and these were the best wings anyone at the table had ever had (and we are all wing fans). The ribs were huge and meaty. They had the perfect balance of rich, fatty, moist bits with toothsome and flavorful bark. The pulled pork was perfect. It is not surprising to learn that Rodney has been smoking whole hogs under his parents’ masterful tutelage since he was 11 years old. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Rodney also comes through with all the great Southern sides. The slaw was expert. It was crisp, cold, crunchy, sweet, with a little heat. As it should be, it was the perfect refreshing compliment to the decadent, fatty meats. His collards are maybe the best I’ve ever had. They are fiery, sweet, savory, amazing. His hushpuppies and mac ‘n’ cheese were solid. The only weak point was the cornbread which was gummy and too sickly sweet for our taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you read our post yesterday, you are aware of our disdain for new barbecue restaurants who have no connection to the culture of barbecue and exploit the cuisine for profit. They sacrifice quality by trying to offer every meat and bbq style and a funky, hip vibe flush with alcohol. ⠀⠀⠀⠀⠀⠀⠀
Rodney provides the best of both worlds. He is undeniably from authentic barbecue culture and history and has respect for the craft. However, he has brought small-town barbecue to the big city in a bright, airy, and modern downtown setting. While he provides all the classics, he elevates them to a new level with his own expert twists.
Thanks to all who came yesterday to our beautiful Farmers Market @rparkfm in Riverdale Park. It was a sunny and beautiful day with live music, tons of beautiful and local products. .
Featuring: Veganwich 🌱 .
Big shoutout to @andreaa.rm_ for capturing moments we never can 🤗
2324 hours ago
Food festivals are great for a fun day out with your date, provided your date is a foodie 😉. I highly recommend planning your first or second date to a food festival or a food market. 👇
If you have not tried the Filipino bbq pork skewer, you’re missing out 😀. Have a look 😋 At #filipinofoodfestival@vicmarket *
First time making a Pork tenderloin I kept it pretty simple. I blanched some garlic cloves and stuff it in the loin every inch or so. I used @stelmossteakhouse steak seasoning with a home made butter bbq mix and it came out delicious. .