Forums Events Restaurants Articles Farms Caterers Subscribe! My Account
   

North Carolina BBQ Forums Q&A

Got Questions? We've got Answers!
Welcome to North Carolina BBQ Forums QA Sign in | Join | Help
Search

Why are there time gaps in the posts? - The forums were taken offline in ~2013 and were (finally) restored in 2023. Feel free to start a new thread or reply to an existing one.
Forums Photos
North Carolina BBQ Forums QA ยป Search

Search

You searched for the word(s):
< 1 second(s)

  • FARMERS BBQ on Mallard Creek

    Here is my quick review of FARMERS BBQ on Mallard Creek in Charlotte. Been open since 2009. Smokes in Hickory Wood. Fresh Meats, specializing in Hand Pulled Pork, Angus Sliced Beef Brisket, BBQ Chicken, Hand Breaded Crispy Strips and Baby Back Ribs. They make 12+ Signature Sauces from scratch daily. Oh Yeah, they hire local kids from the ...
    Posted to Restaurant Discoveries (Forum) by subotai on June 5, 2013

  • Re: How to get tender cue

    After smoking butts and briskets for over 9 years I can say the resting is the most important part. For the meat to be REALLY juicy and the bone just FALLING out we make sure to rest our meats properly in a hot box till they are nice and tender. I have had barbecue both ways, and I can tell you there is a difference, imho
    Posted to Cooking Techniques (Forum) by subotai on June 5, 2013

  • Re: Where ya'll from????

    Over Here in Charlotte, just north of the city. University City Area, Mallard Creek to be more exact. Love to smoke meats and whip up sauces to go with them. Glad to see so many Carolina folk involved in smoking.
    Posted to Cooking Techniques (Forum) by subotai on January 10, 2012
Powered by Community Server, by Telligent Systems