Is there many things better than...

[PantherBrew]

Liquid smoke is an option, I know its fake, but it is a crock.

Im fuggin hilarious.

[CharlotteBeer.com]

I love the crockpot.

I cooked a pumpkin chili in mine Saturday that was to die for! Went great with the pumpkin beers we were drinking.

[Davidson Deac II]

Coleslaw sucks.

Pulled pork bbq with sauce made from equal parts vinegar and tomato sauce with a touch of brown sugar and a few other ingredients. Crispy hot fries, or better yet, hot onion rings and a large glass of sweet tea.

[PantherBrew]

I love the crockpot.

I cooked a pumpkin chili in mine Saturday that was to die for! Went great with the pumpkin beers we were drinking.

hmmmmm.

Sounds delish.

[davos]

I LOVVVVVEEE me some red slaw.

If I really want top notch BBQ, I go to Shelby and visit Bridge's. That place is my absolute favorite.

[PantherBrew]

If anyone lives in the Raleigh area and has not had BBQ from "the pit" in Raleigh you should go, if not just kill yourself.

THE BEST.

How could this guy not know how to make the best?

[davos]

and their sweet tea is tha bomb!

[TarPanther9180]

Lexington bbq is the best in the world

[cookinwithgas]

[Mrs Pantherfan]

I may need to experiment with this. How do you get the smokey flavor in it? Do you put a dry rub on it?

I've made it a couple times in the crockpot..it's pretty good. I used a boston butt..whatever spices you want, liquid smoke .. turn it on before you go to bed and then when you wake up..put it all out, shred it, put it back in and let him sit a little bit more. ..that's when i add the sauce to it (vinegar based of course)

[TarPanther9180]

I may need to experiment with this. How do you get the smokey flavor in it? Do you put a dry rub on it?

That's what she said

[boo7382]

I've made it a couple times in the crockpot..it's pretty good. I used a boston butt..whatever spices you want, liquid smoke .. turn it on before you go to bed and then when you wake up..put it all out, shred it, put it back in and let him sit a little bit more. ..that's when i add the sauce to it (vinegar based of course)

yummmmmm I love eastern sauce

[Davidson Deac II]

Rick Monk, son of the legendary BBQ man and founder of Lexington BBQ #1, Wayne Monk, proudly shows off his finished pork shoulders. Cooking shoulders like this is standard in the Piedmont region. The use of cardboard as a cover serves a dual purpose; it helps keep ash from circulating upwards and clinging to the barbeque as well as being a better insulator of heat than metal. Surprisingly, it rarely catches on fire.

[Dpantherman]

Where's Saltman?