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Tom Parks
- Male
- Shallotte, NC
- United States
Tom Parks's Page
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Latest Activity
I won't say I'm completely converted, but I just tried two mustard based recipes and I have definitely become a fan of S.C. style BBQ.
Status posted by Tom Parks
Tom Parks replied to Sheldon Holsopple's discussion 'The fruit' in the group North Carolina
The chemical composition of the fruit vs. the wood is completely different, so your results would be completely different.
For instance, if you dried an apple core suffiently for it to burn and produce smoke, I would be concerned somewhat about the…
Tom Parks commented on Thomas Nisbet's group 'North Carolina'
By the way, instead of grilling a tri tip California style, I smoked my beef tri tip at 225 degrees for 100 minutes on a pellet grill and it was a perfect medium.
Tom Parks replied to Sheldon Holsopple's discussion 'Smoking' in the group North Carolina
I've been using cherry most of the time, but I'm using a pellet grill, so it's very easy.
Tom Parks commented on Tom Parks's photo
Do you think the rub could have caused the ring?
Tom Parks commented on Tom Parks's photo
I packed it with kosher salt for ten minutes, then rinsed it, then used dried chipotle, black pepper, paprika and Adobo. No marinade, but left the rub on overnight.
Billy commented on Tom Parks's photo
i see the ring but what did you use for marinade or brine
Tom Parks replied to Lionel Bateman, III's discussion 'Where is everyone from?' in the group North Carolina
I'm here in Shallotte between Wilmington, NC and Myrtle Beach, SC.
Tom Parks commented on Thomas Nisbet's group 'North Carolina'
Any advice for cooking a good tri tip of beef? All my friends back in CA have their own way, but I think this bunch in NC could probably come up with something better.
chicken thighs
I think this is the essence of BBQ . . . taking trash cuts of meat and making it taste decent. These thighs were $0.69/lb. I brined 'em and rubbed 'em and I'm cooking 'em for 5 hours at 225 degrees.
A photo by Tom Parks was featured
Tom Parks left a comment for Jody Stouffer
Hey Jody -
You've asked the question with a million answers: "What's the best sauce?"
To get a little Eastern NC flavor, I marinate in "Scott's of Goldsboro", which is a vinegar and pepper sauce. The label is…
Profile Information
- Rate your grilling experience?
- In a grilling related business
- List your web site or profile (Facebook, MySpace, etc)
- http://coastroadonline.com
- How long have you been grilling?
- since I was a fetus
- What is your favorite thing to grill?
- crab-stuffed jalapenos
I got my Kansas City Barbecue Society Judge certification . . . I'm #52046!
Tom Parks's Photos
Comment Wall (2 comments)
- At 11:22pm on June 23, 2009,
Bob Hill said… - Thanks, All I have now is the Traeger "Texas"
and the Gas Weber, I gave the Weber's and the
Brinkman away, But I want to get the NEW 26 3/4"
Weber this year to cook on Charcoal again....
- At 11:32pm on June 20, 2009,
Bob Hill said…
- Tom...Great lookin food your putting out of that Traeger,
makin me hungry right now.....
Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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