BBQ

[El Diablo]

Your favorites, your recipes, and anything else having to do with BBQ. Let's hear it!

I have a ton of places to add, but I'll start with my favorite.

http://saltlickbbq.com/

A ways outside of Austin in the middle of nowhere. BYOB place where you can order family style combo platters that they just keep bringing you more of. Amazing sausage and ribs. But the real standout here is their brisket. So tender, so incredibly flavorful, just oh so delicious.

I highly recommend a trip to anyone who's visiting Texas, and it's a must-visit if you go to Austin.

They now have a location in Vegas, I've heard mixed reviews.

I've ordered from them online, which is great. I highly recommend ordering from them, especially the brisket.

Getting hungry now...

[Coffee]

[ QUOTE ]
Your favorites, your recipes, and anything else having to do with BBQ. Let's hear it!

I have a ton of places to add, but I'll start with my favorite.

http://saltlickbbq.com/

A ways outside of Austin in the middle of nowhere. BYOB place where you can order family style combo platters that they just keep bringing you more of. Amazing sausage and ribs. But the real standout here is their brisket. So tender, so incredibly flavorful, just oh so delicious.

I highly recommend a trip to anyone who's visiting Texas, and it's a must-visit if you go to Austin.

They now have a location in Vegas, I've heard mixed reviews.

I've ordered from them online, which is great. I highly recommend ordering from them, especially the brisket.

Getting hungry now...

[/ QUOTE ]

While you're in Austin, I highly recommend Rudy's here (http://rudysbbq.com/), the self-proclaimed "Worst BBQ in Texas." There are several locations around Austin, and pretty much everything is good. They serve everything on butcher paper, and have lots of different meat and side items you can order. There are even handwashing sinks that you can use. I highly recommend the pork ribs(especially the St. Louis pork ribs) and the chopped beef.

Also, there is a town called Lockhart about 30 miles SE of Austin that seems to be comprised entirely of good BBQ restaurants. If you're looking for the real-deal, Texan barbecue places like you imagine them to be, check this town out.

[guids]

Im a freak BBQ'er, I grill like almost everyday, and every sunday my buddy comes over, and we try new recipes (smokers, bbq, grilling, etc). If I get the bar that Im looking at, there is a good chance Ill open up a little bbq place out of there to run during the day. I dont really have any recipes off hand that you guys havent heard of, but I will post pics of the turkey I am doing on sunday for teh bowl.

[limon]

in los angeles i like spring st. smokehouse. the spicy suace is the best ive ever had and the babybacks are falling off the bone.

[ChicagoTroy]

I highly, highly recommend getting a smoker if you like BBQ. You can make your own that will be better than anything you've ever had from any joint. Because it's typically a 6-20 hour cook depending on what you're ordering, what you get is nearly always reheated.

Weber makes an inexpensive one called the Smokey Mountain Cooker, and there is a website virtualweberbullet.com that has a ton of recipes and articles and a forum of experts/competitors who will advise you.

[guids]

http://www.gelkamine.de/media/Smoker.jpg


Ya, Chi-troy is right, getting something like that, you have a 2 in one machine, bbq and a smoker, lowes/homedepot has a nice one, that isnt near as big, but has a sperate compartment for your wood, the chimney is also key.

[tdarko]

Coffee,

Rudy's is nice but nothing compared to Salt Lick. Another good place in Texas is Soulman's, they never miss.

When I drive up to Connecticut every year I stop at Corky's (http://www.corkysbbq.com/) in Memphis. Though I am not regularly in Nashville I have eaten at Jack's BBQ and it was really good. I also have eaten at another place in Nashville but can't think of the name which is bothering me.

[ChicagoTroy]

Smoked pork loin cooks quickly, is as lean as skinless chicken breast, and tastes like it should be bad for you.

Get a whole loin at Sam's/CostCo. Cut it in half and rub it with salt, pepper, cayenne if you like heat (or any pork rub you like). Throw it on with apple or cherry wood. Cook to 147 degrees or so. Slice up and serve, throw the leftovers in the fridge for sandwiches. The fact that you have very lean, tasty leftovers is a plus.

Pork is good brined, but the stuff you get is usually injected with salt solution anyway, so it shouldn't be necessary.

[guids]

One quick recipe for you guys:


BBQ pizza--

BBQ up a piece of salsissa, while this is cooking get some pizza dough, do your thing with the sauce, cheese, etc, whatever you like. I use homeade sauce, a combo of provolone, mozorella, and pecerino romano, some fresh basil leaves, and pepperoni. When the sausage just about done, cut up, throw on pizza, get a thick pizza stone with cornmeal on it, thrwo the uncooked pizza on the stone. this is teh key part, get a VERY VERY hot fire going, with applewood or hickory, I like using the weber becuase you get tons of smoke, in a small space, with high heat. Stick the stone on the grill, put the lid on with the vents closed, check after 8 minutes. Try not to take the lid off too much. The combo of the smoke and the dough is the hizzle.

[Los Feliz Slim]

[ QUOTE ]
in los angeles i like spring st. smokehouse. the spicy suace is the best ive ever had and the babybacks are falling off the bone.

[/ QUOTE ]

Never tried them, but will ASAP. I like Dr. Hogly Wogly's Tyler Texas BBQ (http://www.hoglywogly.com/) in Van Nuys.

[imitation]

You haven't done BBQ till you've done it in China in some dirty back alley at 4 in the morning, a very popular past time for all Chinese. The tables are bits of wood placed on over turned milk crates, the chairs are about half a foot high so you're mostly just squatting, and if you're lucky the food and hygiene police will raid you and you'll have to scamper off with your food and beer.

[ChicagoTroy]

quids, what I'm describing looks like this:
http://www.3men.com/Images/bullet2.jpg

The offset firebox is nice for grilling on what you're showing, but temperature control is dicey unless you get a temperature control unit*. The bullet is extremely beginner friendly, and people even use them in comps.

*I have one of these, and they rule. A fan attaches to the bottom vent, and a thermometer in the cooker keeps track of the temperature. Too low, fan turns on and blows the coals until they come up. Too high, it turns off. Coals running out, it beeps. Nice for overnight cooks where you don't want to bother getting up to make sure your fire is OK.

They even make them now with web servers so you can manipulate temperature and check food temps (if you put a probe in the food) while at work.

[guids]

Whats teh surface area of that? That would be my only concern? Otherwise, that looks like a mofo of a machine, if I could bbq, and control my bbq with my pda while on the road....wow....i think i just got a boner

[NicksDad1970]

Corky's BBQ in Memphis is pretty good. FedEx ships their stuff worldwide. I believe they also have a place in Nashville and one in Sam's Town in Tunica. www.corkysbbq.com (http://www.corkysbbq.com)

Also The Rendezvous in Memphis , http://www.hogsfly.com/ ,


Both of those places are pretty good. Anyone visiting Memphis should try those places. There's also a bbq cooking contest in May of every year that has to be the biggest in the world.

[guids]

Chicagotroy, Im going to buy one of these right now, can you link me to the one with the webserver?

[tuq]

[ QUOTE ]
Coffee,

Rudy's is nice but nothing compared to Salt Lick. Another good place in Texas is Soulman's, they never miss.

[/ QUOTE ]
It seems that the fewer the locations and the cheaper a BBQ joint, the better it actually is.

If anyone is reading this in North Phoenix, I strongly recommend Lovejoy's KC BBQ (http://phoenix.citysearch.com/review/1645390). The reviews on that link are mixed but I make a point of dropping in whenever I'm in the area and it's stellar. The reason I searched for a link at all is I wanted to make sure there is still only one - this may sound odd, but I'd prefer they never expand, I feel the quality suffers. I've seen that here in town with Honey Bears.

[ChicagoTroy]

[ QUOTE ]
Whats teh surface area of that? That would be my only concern? Otherwise, that looks like a mofo of a machine, if I could bbq, and control my bbq with my pda while on the road....wow....i think i just got a boner

[/ QUOTE ]
http://www.rocksbarbque.com/

That has the Internet control, and can monitor multiple cookers

www.thebbqguru.com (http://www.thebbqguru.com)
This is the original that I have.

The surface area on the WSM is excellent because it's a double decker. I can get six rib racks in there, or four pork butts or 4-6 chickens.

http://www.virtualweberbullet.com/misc_images/wsm_cutaway.jpg

More importantly, I can cook for about 22 hrs. on a single load of charcoal. That's a big deal, since some need reloading every six hours. Very stable temperatures, nice long cooks.

[ChicagoTroy]

quids, if you buy one, call them on the phone and make sure they give you the proper adapter for your smoker. The fan needs to be attached and it's easy to get the wrong one.

[glengarry]

I also love the Salt Lick. They have a spot in the Austin airport; it's not as good as the real place but buy a vacuum-sealed smoked brisket and you'll be mighty happy when you get back home.

If you're stuck in Austin, the Iron Works has pretty good pork ribs and brisket. I'm told some of the places in Luling and Taylor, Texas (about 40 minute drive) are great, like Kreuz Market, Smitty's and Luling City Market.

In LA, Phillips in Leimart Park has excellent beef ribs, known more for the meat than the sauce.

[RunDownHouse]

Hog Heaven is a hidden gem in Nashville. Its located on this little side street that's practically an alley, and it can't be seen from the road. No indoor seating, just a screened-in area with a couple picnic tables. Its also right next to this biker bar that, last time I went in, had pitchers of Shiner for $5.50. Great pulled pork sandwiches.

[ChicagoTroy]

JD Kadd's in Park Ridge (just outside of Chicago) is the best BBQ I've had here. The guy also does pizza and catering (well), but the BBQ is really good.

[J.Brown]

BBQ, now there is a topic dear to my heart, er stomach.

I don't get to eat it often, but here is my take.

Saltlick at the Red Rock in Vegas is very good, but not all time great, definetly worth a trip though.

My favorite all time BBQ spot is this one

http://www.hogsfly.com/SearchResults.asp?Cat=20

seriously the dry rub on these things is to die for.

if you have a big party or something coming up consider ordering them up, they retain like 95% of their tastiness even when mail ordered, just follow their directions and you could even claim them as your own. /images/graemlins/grin.gif

BBQ in Memphis in my mind rules, but I have heard arguements for other spots in the country, I wish I was enough of an expert to argue. It would certainly be fun to eat my way to a Phd. in BBQ.

The simple fact is this seems to be an overlooked and often undervalued form of American cooking that is so so tasty.

cheers. J.

[onthebutton]

[ QUOTE ]
Hog Heaven is a hidden gem in Nashville. Its located on this little side street that's practically an alley, and it can't be seen from the road. No indoor seating, just a screened-in area with a couple picnic tables. Its also right next to this biker bar that, last time I went in, had pitchers of Shiner for $5.50. Great pulled pork sandwiches.

[/ QUOTE ]

I knew you'd beat me to it. Hog Heaven is awesome---if you get to Nashville, don't miss it. And go for the cornbread.

[Dids]

Seattle:

Frontier Room, good BBQ (really like the brisket) turns into a bit of a meat market at night.

OK Corall: Fantastic, if not a bit beat up, but by far the best BBQ in the city.

[kickpushcoast]

i live in Austin, and saltlick and rudy's are both very good. saltlick has a better atmosphere, great for group functions, and really good pecan pie ala mode and peach and blackberry cobblers. rudy's brisket is better IMO

there's a small BBQ place in bastrop(30 miles SE of Austin) that does catering for the longhorn foundation during UT home football games, and also caters most of tarantino and rodriguez's movies, its the best bbq ive ever had, i ll make a couple of calls and find out the name

[jbrent33]

Dreamland (http://www.dreamlandbbq.com/) the original in Tuscaloosa, Al. is the best, but they have several other locations. For many, many years all they served was ribs and white bread. In the last 10 years the have added butts, chicken, and a few sides.

Full Moon (http://www.fullmoonbbq.com/) is excellent, I really like their marinated spicy slaw. They are currently expanding rapidly, but the original in on southside in Birmingham is my favorite. They have opened a location in Baltimore called Ray Lewis's Full Moon in partnership with the Raven's murderous linebacker.

As El D said, the Saltlick is great in Austin, but I prefer The Green Mesquite (http://www.greenmesquite.net/) It is right downtown on Barton Springs and South Lamar. One of the few place in Texas I can get a good pork sandwich. They also have live bluegrass music a lot of the time which goes well with BBQ.

This reminded me of several of the slogans I've seen for BBQ places over the years.

In Tallasse, Alabama near Lake Martin there is a place called Johnny G's whose slogan is "Nobody beats my meat"

On the north side of Birmingham there is place called Sweet Daddy's that has a picture of a pig on the sign and it says , "From the Rooter to the Tooter" This is a mainly black place that serves jowls, feet and all those other good parts I don't eat.

[RunDownHouse]

OTB, are your PMs full?

[Entity]

[ QUOTE ]
Seattle:

Frontier Room, good BBQ (really like the brisket) turns into a bit of a meat market at night.

OK Corall: Fantastic, if not a bit beat up, but by far the best BBQ in the city.

[/ QUOTE ]

OK Corall is excellent.

http://www.thestranger.com/seattle/Content?oid=3442

It's moved a bit further North than it used to be, I think. It's now around 95-100th I think, rather than 87th. But still in Greenwood area, and still excellent.

Rob

[slamdunkpro]

BBQ joints around DC:

Best: O’Brien’s (http://www.obrienspitbarbecue.com/) in Rockville
2nd: Dixie Bones (http://www.dixiebones.com) in Woodbridge

Here’s a pic of one of my rigs – a 2 x 4 Pitts & Spitts stick burner with temp control system. I’ve ordered a Stumps Gravity feed upright unit for delivery this spring.
http://www.slamdunkpro.com/Resources/BBQTP_2.jpg


Some BBQ pron
Briskets
http://www.slamdunkpro.com/Resources/brisket_on.jpg

Ribs
http://www.slamdunkpro.com/Resources/ribs-mop.jpg
http://www.slamdunkpro.com/Resources/ribs-foil.jpg
http://www.slamdunkpro.com/Resources/ribs-plate.jpg

Pork:
http://www.slamdunkpro.com/Resources/butts_done.jpg
http://www.slamdunkpro.com/Resources/butts_pull.jpg

Chicken:
http://www.slamdunkpro.com/Resources/chicken_start.jpg
http://www.slamdunkpro.com/Resources/chicken_done.jpg

[Borodog]

North Carolina style vinegar-based BBQ ftw.

If you guys haven't had this stuff, you need to get out here and try it. It is not a tomato base like most of the "pit" BBQ styles (KC, Texas, Memphis, etc). It's basically pepper and spices steeped in a good quality vinegar. And "barbecue" in NC is ALWAYS pulled roast pork, usually the whole pig done at a "pig pickin'." Out of this world good. I enjoy tomato-based BBQ sauces and all kinds of grilled meats, but they don't hold a candle to the local stuff (although Western NC-style does add some tomato to the vinegar base; however it is inferior to Eastern style IMHO).

For a good primer on BBQ in NC, try here (http://www.northcarolina.com/stories/bbq.html).

There's also a South Carolina mustard-based BBQ, but that [censored] is nasty.

[onthebutton]

http://www.slamdunkpro.com/Resources/brisket_on.jpg

This made me feel all tingly inside.

Seriously, you BBQ experts, I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[nath]

Sweet, I'm going to Austin next week. I've never been to any of the places mentioned. Perhaps a "BBQ Comparison Trip Report" to come?

[Colt McCoy]

Dozier's in Fulshear, TX (about 30 miles west of Houston on FM 1093) is well worth the drive. As good as Salt Lick imo. Great brisket, ribs & sausage. The meat has good flavor and the sauce is very good if you like the thinner Texas-style vinegar-based sauce.

[PITTM]

I am getting meat from here (http://www.dittmers.com/) for the superbowl(its in mountain view, so bay area dudes like diablo might wanna check it out.) They have like 50 different kinds of sausage and pretty much every meat one could want. I just have a regular gas grille though, im jealous of all these setups.

[ChicagoTroy]

So the local BBQ guy is a BBQ nazi and got me turned on to smoking a couple years ago. Having checked out the forums on Q and done some looking into competition, it made sense to learn what the judges were looking for, so I went to a judging class when one came up a few hours away.

Judging BBQ is the [censored]. You show up and eat some of the best BBQ in the world, for hours, for free, and bring stuff home for later. I'm happy to pay through the nose for great BBQ but you can't even buy stuff this good, so getting it for free rules. First a little background on the competition.

There are four major styles of BBQ. Texas, Memphis, Carolina, and Kansas City. Kansas City style encompasses the four major categories of brisket, pork shoulder, ribs, and chicken, and uses the ketchup-based sauces everybody's familiar with, so it's the most popular when it comes to competition.

A competition involves a weekend of guys running their cookers starting Saturday afternoon (or earlier), getting hammered, basting, getting hammered, and sobering up with some beer. This is weird, because the turn-in times on Sunday are really strict. You have to turn in one category on each half-hour (within five minutes) for two hours. This is hard, since something you're cooking for 16 hours like brisket or shoulder doesn't lend itself well to photo finishes. It's done when it's done. There are various tricks using foil and manipulating temperature that can speed up or slow down the cooking, and the big cuts can rest for hours without loosing much temperature if you foil them and stick them in a cooler.

So they competitors cook a ton of food and then pick out the best six samples (individual pieces or slices) of each category, dress 'em up, and submit them. Judges show up on Sunday about 10, do a briefing and starting at 11:00 or noon start tasting categories, new ones every half-hour. They check out the presentation (laughable rules, "must be served in styrofoam clamshell takeout box, only lettuce as garnish, no red lettuce), texture, and taste. Surprising to a lot of folks is "fall off the bone" ribs are considered overcooked. If you bite and get a clean, easy pull with a dry bone, that's perfect.

This could turn into a book, and I don't know what's interesting to guys. Anybody have questions about it on the competitor or judging side of things?

[guids]

I just ordered the weber smokey mountain, Im going to hold off on the temperature control unit for a little bit, to see how well I like the unit. It should be here friday, so I should be able to use it sunday. Ill def post some pics and such.

[slamdunkpro]

[ QUOTE ]
I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[/ QUOTE ]

What would you like to know? As far as getting started, The WSM is a great choice. I started on (and still have) a Brinkman kettle gas smoker. Got it end of season at Kmart for $35.

[nath]

[ QUOTE ]
Dozier's in Fulshear, TX (about 30 miles west of Houston on FM 1093) is well worth the drive. As good as Salt Lick imo. Great brisket, ribs & sausage. The meat has good flavor and the sauce is very good if you like the thinner Texas-style vinegar-based sauce.

[/ QUOTE ]
Heard of it, but never been. I'm dropping by Houston after Austin so maybe I'll make a stop, if I'm not sick of BBQ by this point.

[SamIAm]

Have any of you guys made your own smokers? Alton Brown made a couple on Good Eats, and it looks straightforward. One big box for a hot smoker, 2 boxes with ductwork between them for a cold smoker.

I'd love to her a trip-report from somebody not on TV. /images/graemlins/smile.gif
-Sam

[El Diablo]

CT,

I think most anything you wrote on the topic would be interesting. Maybe some more on a competition itself. How much stuff you're tasting. Any things that just way stood out compared to anything else, etc.

[onthebutton]

[ QUOTE ]
[ QUOTE ]
I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[/ QUOTE ]

What would you like to know? As far as getting started, The WSM is a great choice. I started on (and still have) a Brinkman kettle gas smoker. Got it end of season at Kmart for $35.

[/ QUOTE ]

Stuff like this is perfect. Product reviews, etc. What works well, and what is just a gimmick? What do you really need, and what's unnecessary? I'd think that most guys here don't want to invest a fortune, but would love to know how to cook up some delicious BBQ in their backyard. And then, of course, recipes--if it's not one of those "I could tell you but I'd have to kill you" type of things.

[Borodog]

C.Troy,

That is [censored] awesome.

How would you rank the 4 main styles, and why?

[ChicagoTroy]

[ QUOTE ]
Seriously, you BBQ experts, I think providing some more of your "how-to" knowledge would be awesome. Perhaps [especially focused on equipment to get started with, etc?

[/ QUOTE ]
Start cheap, because some people just don't like doing it once they get into it. You have to enjoy the process.

STARTUP EQUIPMENT
1st smoker should be the Weber Bullet (WSM). Best smoker under $500, and cheaper than most in that category. Very easy temperature control. I think I got mine for around $180. You can rig a Weber grill to cook indirect but it cuts the charcoal capacity by 2/3 and it's too big a pain in the ass to smoke.

Wireless thermometer (2). The Maverick ET-75 will monitor your food and pit temps, and alert you if they get out of line.

Wood Hickory (strong) for beef, fruit woods and oak (mild) for pork and poultry. Cherry wood will actually turn poultry skin a really nice red color. Mesquite sucks.

CharcoalKingsford is fine, Royal Oak lump is popular with competitors, but most of them use Kingsford I think. Lump will burn hotter and faster, be careful.

Web Resources Virtual Weber Bullet (http://www.virtualweberbullet.com) Excellent recipies, rubs, sauces, help, etc. I've had a couple cooks go sideways, posted a question, and had feedback on what to do before I tanked what I was making.

Spices Get fresh spices for your rubs and throw them out after six months.

Cook pork butt at first, it's the easiest, very tasty, and reheats well. You can get them in 2-packs at Sam's (they have them in the back, ask for Boston Butt).

[Duke]

I didn't like Salt Lick in Vegas, but I really hate their sauce. That could have been the deciding factor. If that's constant, then I don't see why a fan of the Texas location (I've never been there) wouldn't like it.

[Colt McCoy]

[ QUOTE ]
I didn't like Salt Lick in Vegas, but I really hate their sauce. That could have been the deciding factor. If that's constant, then I don't see why a fan of the Texas location (I've never been there) wouldn't like it.

[/ QUOTE ]

The sauce recipe would be the easiest thing to recreate someplace else. All the minutae of smoking the meat just right would be difficult to transfer to another location with different facilities, wood availability, meat supply, etc.

[DukeSucks]

[ QUOTE ]
North Carolina style vinegar-based BBQ ftw.

If you guys haven't had this stuff, you need to get out here and try it. It is not a tomato base like most of the "pit" BBQ styles (KC, Texas, Memphis, etc). It's basically pepper and spices steeped in a good quality vinegar. And "barbecue" in NC is ALWAYS pulled roast pork, usually the whole pig done at a "pig pickin'." Out of this world good. I enjoy tomato-based BBQ sauces and all kinds of grilled meats, but they don't hold a candle to the local stuff (although Western NC-style does add some tomato to the vinegar base; however it is inferior to Eastern style IMHO).

For a good primer on BBQ in NC, try here (http://www.northcarolina.com/stories/bbq.html).

There's also a South Carolina mustard-based BBQ, but that [censored] is nasty.

[/ QUOTE ]

QFT. The BBQ is the best part of living here in eastern NC.

Also, to the guy that mentioned Dreamland in Birmingham-I used to love that place too when I lived there.

[ChicagoTroy]

[ QUOTE ]
C.Troy,

That is [censored] awesome.

How would you rank the 4 main styles, and why?

[/ QUOTE ]
I'm pretty much a product of my region, and people tend to love best what they grew up with. From least favorite to most:

Memphis: Mostly spare ribs and pork, served dry. It's a little one-dimensional, but I've got nothing against it.

Texas: Beef-oriented. Lots of brisket, beef ribs, spare ribs. I don't like that they tend to use hickory on everything. It's good for beef, but other meats pick up too much of the smoke. Also, spare ribs are a pain in the ass to eat because of the gristle and they don't pull apart cleanly. They should be trimmed to look like baby backs (so they pull apart like back ribs) and use the trimmings for rib tips. Trimmed this way spare ribs are called St. Louis style. BTW, St. Louis are fattier and meatier, back ribs are more tender, leaner, but have less meat.

Carolina: Pork shoulder, whole hog. The distinctive feature is the vinegar based sauce. Only way to eat pulled pork IMO, it's [censored] great.

Kansas City: Uses the tomato-based BBQ sauce we're familiar with. Cooks chicken, ribs, shoulder, and brisket, and typically picks appropriate woods for each. Not super-smoky. There tends to be an emphasis on homemade rubs and sauces which makes for especially good Q, IMO.

I really dig Kansas City mainly for the broader range of meats, use of sauce, and different woods. Smoked chicken thighs are sick cheap, easy, and as good as ribs.

[ChicagoTroy]

BTW, most competitors I know of buy their brisket, ribs, and shoulder at Sam's.

[ScottieK]

Gotta love barbecue. I usually judge a place by its brisket because my grandpa was a BBQ competitor in Waco, Texas before he passed away. Brisket was his specialty, best I’ve ever had. He and my dad (opposite sides of the family) had the same smoker…it was a 55-gallon drum laid on its side and cut open for a lid. It had bicycle chain links for hinges, bent rebar for handles, a wire-like mesh for the grill, and cast-iron pipe for the exhaust. The larger barrel was welded to a smaller barrel where the fire was. The whole thing was spray-painted black. They always used mesquite for wood.

This is the basic recipe he had for brisket. Baste the brisket slab in French’s yellow mustard overnight to tenderize it. Soak the mesquite or whatever wood overnight so that it will smolder and not burn when you light it. In the morning, get the fire going in the smoker just so it will smoke and not burn. If the fire gets too hot, use a water squirter to keep the flames down. Baste the brisket slab with barbecue sauce and put it in the smoker. Smoke that [censored] for at least eight hours…probably more like 10-12. Brisket is a tough cut of meat, so the longer it smokes, the better. You can flip it or baste it with sauce occasionally if so desired. When it’s done smoking, pull it out and slice it up. Man, I’m hungry.

As for great BBQ places I’ve been….

Albuquerque, NM
We have a Rudy’s too, and I like their brisket. Don’t particularly like their sauce, but it’s all right. We also have a place called the Smokehouse in Rio Rancho. Great brisket and ribs. The Quarters has a pretty good barbecue beef sandwich and sausage. A place called Ribs has some great St. Louis-style ribs and good brisket too. We just got a Tony Roma’s, which is good IMO, but not great. EDIT: There's another place called Powdrell's which is pretty damn good. Great pork ribs.

Kansas City, MO
Gotta love Gates barbecue. Very tender brisket, and good burnt ends. Jack Stack’s also has great burnt ends. Now that I think about it, I wonder why we didn’t eat the burnt ends off our briskets. We were missing out. J. Alexander’s is also a good BBQ place.

Oklahoma City, OK
Earl’s Rib Palace is simply awesome. Earl was Elvis Presley’s personal cook, and his family used Earl’s recipes to open a place in 1996. Best restaurant brisket I’ve ever had. So tender that I could just push it across my plate with a fork, and it would fall apart.

Denver, CO
Breckenridge Brewery Bar-B-Que. What’s not to love about excellent microbrew beers, 16 hour smoked pulled pork, great brisket, and Friday night 30-cent wings that are HUGE? Their pulled pork is some of the best I’ve ever had. Their microbrews are also very good, especially the Avalanche Amber and Oatmeal Stout. They are becoming more available in other states, I recommend them.

Famous Dave’s is also good for a chain. I like their sauces. I’ve never been to Salt Lick. I am going to the Rio Rancho Pork-n-Brew in March though.

http://www.rioranchonm.org/porknbrew.php

ScottieK

[Colt McCoy]

[ QUOTE ]
Texas: Beef-oriented. Lots of brisket, beef ribs, spare ribs. I don't like that they tend to use hickory on everything. It's good for beef, but other meats pick up too much of the smoke. Also, spare ribs are a pain in the ass to eat because of the gristle and they don't pull apart cleanly. They should be trimmed to look like baby backs (so they pull apart like back ribs) and use the trimmings for rib tips. Trimmed this way spare ribs are called St. Louis style. BTW, St. Louis are fattier and meatier, back ribs are more tender, leaner, but have less meat.

[/ QUOTE ]

Having grown up eating and cooking in Texas, I agree with your judgement on beef ribs. However, most of the better Texas BBQ places serve pork ribs rather than beef. Likewise, while hickory is widely used, oak and pecan are also. I wholeheartedly agree with your views on hickory for meats other than beef, but most of the places I like tend to use oak or pecan, sometimes with fruitwood (as you mentioned). Texans do not necessarily "use hickory on everything." Like you also said, mesquite sucks for smoking, but it's great for some flavor when grilling.

[unfrgvn]

I agree with everything CT has written. I started with the "ECB" (el cheapo Brinkman) and almost gave it up because that thing was just too hard to use. Came across the virtualweberbullet and decided to spring the $180 for the WSM. It is the Cadillac of water smokers. I do not have the automatic temp setup described, but even so I only have to check it every 3-4 hours. It's great.

For a first cook, the Boston butt is very forgiving but takes a long time. For a shorter cook get some baby back ribs, apply a nice rub, and smoke with hickory, pecan or apple or some combo of the three. Smoke for 5-6 hours at 225-250.

Here is a link to the BBQ FAQ. (http://www.eaglequest.com/~bbq/)
These people are into BBQ and there is a ton of good info in this FAQ. This is the Super System of BBQ.

[Borodog]

This is the best thread ever. I am so [censored] hungry.

[lapoker17]

b's barbeque in greenville, nc. best ever.

[ChicagoTroy]

BBQ turkey (not cold smoked, like in a store) is excellent. Cook at a higher temp 325-350'ish with cherry wood. No sauce. The leftovers make for excellent turkey/bacon/quacamole sandwiches, or turkey & ham, chipotle mayo.

[guids]

Turkey I will be doing sunday


1 stick of butter
1 15 to 20lb turkey

Brine
1 5 gallon bucket
2 Gallons Water
2 cups salt
1/2 cup cayenne
1/4 cup black pepper

Ingredients for marinade
2 tablespoon Lea & Perrins worcestershire
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/4 teaspoon cayenne
pinch of clove
Couple dashes of Hot sauce

Dry Ingredients
• 2 1/2 tbsp. sweet paprika
• 2 tbsp. salt
• 2 tbsp. garlic powder
• 1 tbsp. black pepper
• 1 tbsp. onion powder
• 1 tbsp. Cayenne
• 1 tbsp. dried oregano
• 1 tbsp. dried thyme

Directions:
1. Put the turkey in brine for 10 to 15 hours, 5 gallon bucket, over night, in fridge

2. In a blender, add all the dry ingredients together and let it spin in the blender - until it’s blended. Then add all the wet ingredients to the dry to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector. The marinade is injected all over the turkey by syringe before cooking.

3. cut butter into 1/8 inch squares, put butter in between turkey skin and meat

4. Smoke over applewood @ 300 Degrees, cook until deepest part of the breast is 160 degrees F and and thigh is 175. Usually takes about 4.5 to 5 hours.

[Colt McCoy]

[ QUOTE ]
This is the best thread ever. I am so [censored] hungry.

[/ QUOTE ]

[KJS]

[ QUOTE ]
Seattle:

Frontier Room, good BBQ (really like the brisket) turns into a bit of a meat market at night.

OK Corall: Fantastic, if not a bit beat up, but by far the best BBQ in the city.

[/ QUOTE ]

There is a new one called The Rowdy Cowgirl in Fremont on Stone Way. Haven't tried it yet.

What about Dixie Reds in Bellevue? "The Man" sauce is legendary and but the food-- so-so IMO.

KJS

[microbet]

Small place in Lomita, CA called Harry's Oklahoma Style Smokehouse BBQ. I think it's only carry-out. I haven't been there for a while, but I remember it as being very good. Based on the pictures on the wall it seems they do a lot of catering for show business. If I get the chance to go again I'll report.

[ChicagoTroy]

[ QUOTE ]
CT,

I think most anything you wrote on the topic would be interesting. Maybe some more on a competition itself. How much stuff you're tasting. Any things that just way stood out compared to anything else, etc.

[/ QUOTE ]
It's a ton of stuff. You can't finish the individual ribs/thighs/slices or you won't make it to the end. While some stuff is a failed effort and isn't good, the best stuff is unreal. Many pros are using sauces they made from scratch, as in, the ketchup in the BBQ sauce is made from individual fresh ingredients. They're cooking a ton of it, and only submitting the choicest individual pieces (the rest they sell in their joints, or sell there if it's allowed). There's a ton of leftovers, and some of the happiest goddamn dogs you've ever seen.

As for standouts, it depends on how high the level is. At local level rib burns there's some pretty blah stuff. If it's a KCBS-sponsored thing, the quality jumps.

One weird thing is how firmly people get set in the idea that they know exactly what they're doing. E.g., trimming spare ribs St. Louis style just makes sense. Easier to cook, easier to eat, better presentation. Some folks will not do it because whoever came up with the idea wasn't local. Generally competitors are looking to please the judges, so there's less stubbornness, but it's still there in some folks with expensive rigs, a rib joint, and not very good taste.

[guids]

This is kind of a lame quesion, how scientific are you with everything? usually when I bbq, I just light a fire, check the temp once in awhile of the meat, and thats about it. do you write down recipes, figure out all your cooking times, do everything the same everytime you cook, etc.

[slamdunkpro]

OK Here's a fairly easy/quick smoker recipe. You can do this on a gas/charcoal grill as well; just get some wood chips & soak then double wrap in foil with some holes punched in the top to let the smoke out and place in the gas grill plate/coals.

Smoked Chipolte/Tequila Chicken Wings. (7lbs)


Marinade:
10 oz Tabasco brand Chipotle sauce (2 bottles)
1 cup canola oil
½ cup lemon juice
½ cup lime juice
¼ cup honey
¼ cup tequila
4 tablespoons Worcestershire sauce
2 teaspoons black pepper
1 head garlic crushed - head not clove


Sauce:
½ pound butter – salted
10 oz Tabasco brand Chipotle sauce (2 bottles)
1/8 cup tequila

Prep:
Rinse wings and pat dry; Remove wing tip. Cut remaining wing into two pieces. Pack into a container and add marinade. (I use a Food saver and vacuum marinade) refrigerate 4 – 12 hours. (longer is better)

Fire up smoker (hickory or oak) You’re looking for about 300 degrees. Oil grates.

While the smoker heats melt the butter in a large sauce pan and wisk in the chipolte sauce and tequila.

Remove the wings from the marinade. Place the wings on the grate and brush with the marinade. Discard the leftover marinade. Cook until the skin is crispy 30 – 40 minutes. Baste with the sauce the last 10 minuets. Pull and place in bowl and toss with any remaining sauce.

Serve with Blue cheese or ranch (make it yourself you lazy bastards!)

My Blue Cheese:

8 oz blue cheese
1 cup mayo
1 cup sour cream
pinch of kosher salt
1 teaspoon fresh black pepper
1 tablespoon white vinegar

Combine cheese and mayo in a food processor and blend until smooth. Add the salt, pepper and sour cream and pulse until smooth.

My Ranch:

1 cup cream
¼ cup mayo
½ cup buttermilk
2 tablespoons fresh parsley chopped fine
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons black pepper
½ teaspoon celery seed
1 teaspoon salt
½ teaspoon thyme
squirt of lemon juice

Combine in food processor or blender and pulse until smooth

[suzzer99]

I'll begrudge Memphis and Austin can make a case for their styles, but KC still has hands down the best BBQ. It's the ONE thing KC-ians have a right to be snobby about. When it comes to BBQ, most of the world is still drinking white zin, and KC is enjoying a complex cabernaet. BBQ is pretty much universally accepted as an art form in KC.

I had some BBQ at a place that was *supposed* to be the best in LA according to my idiot psychopath ex-boss. I almost gagged on the tri-tip, and I honestly think they forgot to smoke the ribs. It was like trying to eat a brand new baseball glove.

Almost every Kansas City expat I know loads up on Gates sauce when they come back to KC. I remember my Dad doing it in the 70s when we lived in St. Louis. The sauce can be ordered here (http://www.gatesbbq.com/) btw.

http://img396.imageshack.us/img396/1297/014gatesdinner29e8e6aon1.jpg

Gates has the best sauce and ribs in KC imo, with Arthur Bryants sauce a close 2nd:

http://img396.imageshack.us/img396/1512/img09162a03fb4yd3.jpg

Bryant's sandwiches and fries are the bomb. Although this one isn't smothered in sauce yet which really wrecks the aesthics IMO. Let us pray on all that is good and holy that it will be soon.

I used to go to school down in the hood right near Bryants. When my mom picked me up, she would get some sandwiches and a giant order of those fries wrapped in pink butcher paper. By the time we got home it was completely see-through.

This thread is very counter productive to my 3-day old diet. Thanks el d.

[bonds]

[ QUOTE ]
This is the best thread ever. I am so [censored] hungry for a bucket of tips right now.

[/ QUOTE ]

[ChicagoTroy]

[ QUOTE ]
This is kind of a lame quesion, how scientific are you with everything? usually when I bbq, I just light a fire, check the temp once in awhile of the meat, and thats about it. do you write down recipes, figure out all your cooking times, do everything the same everytime you cook, etc.

[/ QUOTE ]
I don't always log everything, and it [censored] me up sometimes. Logging makes things easier if you don't cook a specific thing very often.

I have a remote thermometer I can check that tells me where the pit and food temps are. Otherwise I'd have to go out and keep checking the smoker, which isn't fun.

Beyond that, Q doesn't lend itself that well to scientific cooking. As the connective tissues render in shoulder and brisket, you can hit temperature plateaus that can last an hour before the meat temp goes up any higher. Typically that means you time butt and brisket to be ready at least three hours early, then wrap it in foil, a towel, and stick it in a cooler.

As far as rubs, I tend to use specific recipe ones before I start changing things around. Paul Kirk has a book full of them. OTOH, my brother's a chef and I live with him. We were putting a turkey on and he mixed up a rub on the fly and it was good.

I do try to predict cooking times simply because with something that takes 12-16 hrs. you have to be home when it's done and if you need to turn or baste it.

Only other thing I tend to stand by is I don't cook brisket or butt much over 225, and I never cook poultry under 260, because the skin gets tough and rubbery (unless I'm making pulled chicken, and then it doesn't matter), and lean meats can dry out if you slow cook them without brining.

On that WSM page, the Renowned Mr. Brown is an excellent butt recipe, and very forgiving. It would be a good choice for your first long cook.

[suzzer99]

[ QUOTE ]

http://www.rocksbarbque.com/

That has the Internet control, and can monitor multiple cookers


[/ QUOTE ]

This is so unbelievably awesome it makes me want to cry. FINALLY a true killer app for the internet.

[ChicagoTroy]

We should have a Two Plus Que party.

[guids]

Im getting BBQ for dinner tonight. I hope you are all happy with yourselves.


http://www.bandanasbbq.com/PDF/BandanasCarryoutMenu.pdf

[Colt McCoy]

[ QUOTE ]
Im getting BBQ for dinner tonight. I hope you are all happy with yourselves.


http://www.bandanasbbq.com/PDF/BandanasCarryoutMenu.pdf

[/ QUOTE ]

Please find something better than Bandanas, quids. That place is rank.

[guids]

[ QUOTE ]
[ QUOTE ]
Im getting BBQ for dinner tonight. I hope you are all happy with yourselves.


http://www.bandanasbbq.com/PDF/BandanasCarryoutMenu.pdf

[/ QUOTE ]

Please find something better than Bandanas, quids. That place is rank.

[/ QUOTE ]


Ive actually never been there, in fact, wow, I dont think Ive ever had any take out BBQ. Anyone have any suggestions, Im in st. louis, in the city.

[Golden_Rhino]

My family is from Argentina, so I try to have asado on a regular basis. Asado is basically short ribs grilled on a wood flame. As far as seasoning goes, we only put a lot of salt on the meat (but it's not that bad because the bone soaks most of it up). You have the option of adding a chimichurri (http://en.wikipedia.org/wiki/Chimichurri) sauce at the table once the meat is served. I try to have asado every week in the summer, and as soon as I'm done, I look forward to the next week.

http://img528.imageshack.us/img528/9159/asado201cf1.jpg (http://imageshack.us)

http://img152.imageshack.us/img152/5639/asadorn4.jpg (http://imageshack.us)

[Tom Ames]

[ QUOTE ]
There's also a South Carolina mustard-based BBQ, but that [censored] is nasty.

[/ QUOTE ]

I just spent a week in SC and couldn't agree more. What an unpleasant surprise.

Anyone who considers anything other than pork to be BBQ is sadly misinformed. That said, my three favorite places for ribs are (in no particular order):

Memphis, TN--Rendezvous

Tuscaloosa, AL--Dreamland. They now have other locations but the only other one I've eaten at is the one in Mobile. It reminds me of a fern-bar rather than a BBQ joint. Dreamland in Tuscaloosa used to have a brilliant sign on the wall reading, "No beans. No slaw. Don't ask!"

Hattiesburg, Mississippi--Leatha's. It used to be located in an old run-down house on a dirt road (more like a cow-path) outside a much smaller town. Perfect for a BBQ joint!

[Phat Mack]

If you're in Austin and can get south of town, try the Salt Lick. Bring a cooler of beer. Follow the signs to Camp Ben McCollough.

Give Rudy's a pass. Thier meats are fair, but their sides are an abomination. It's sort of a franchisey place.

If you are around the University, go to Ruby's (that's RuBy's, not RuDy's), at 29th and the Drag. Great meat, great sides, kinda pricey.

Kreuz's is in Lockhart, not Luling. If you haven't been there in a few years, you will be gravely disappointed. Once the best BBQ in Texas, there was some kind of family squable that moved it to a new location north of town. Not worth going to.

[EMc]

For take out BBQ, Dinosaur (http://www.dinosaurbarbque.com/) in Upstate NY is amazing. Ive been to Tenneesee, and this easily beat it. Im sure anyone from around the area will confirm. For a chain restaurant, Famous Dave's does the trick pretty well.

Im also a huge fan of homemade BBQ. Most of what I have to offer has been said already, and I agree totally with just about everything. While basic, I think a good old fashioned hot dog is a winner, especially with a nice toasted bun, a little burnt and the ends split. Add some mustard, some beans on the side, and 10 minutes later a great meal.

[Benjamin]

If/when any of you come to Asheville, NC, our only good barbeque is 12 Bones down by the river. http://www.12bones.com/ The ribs are freaking amazing, so good that I've never tried the brisket or other options that people also rave about. Their barbeque is top notch, but what makes them stand out amoung barbeque spots I've been to around the south is their sides. A+

Down the mountain a ways, if you happen to be passing Saluda, you might consider stopping off for Green River Barbeque in downtown Saluda. Their barbeque is very good, if not great, and their sides are delicious. Worth the 5 minute trip of of I-40. http://www.greenriverbbq.com/

For Memphis barbeque, several have mentioned Rendevous. I had a bad experience there where my ribs were overcooked to a dry toughness, which I didn't appreciate given that they were priced for perfection. My favorite Memphis barbeque joint is the Blues City Cafe, though I read on their site that their chef died this summer so I hope the great barbeque continues. http://www.bluescitycafe.com/

I've also had Neely's Interstate Barbeque in Memphis. Very good, but not quite up to Blues City's.

Other's comments about the beauty of eastern NC vinegar based chopped pork barbeque are on target. That [censored] is good!

B.

[Costanza]

[ QUOTE ]
Also, to the guy that mentioned Dreamland in Birmingham-I used to love that place too when I lived there.

[/ QUOTE ]


Dreamland in Birmingham is still good, but it's just not the same as the original because it's too... well... nice for a BBQ joint.

There's just something about going back in the sticks (as if Tuscaloosa isn't the sticks to begin with) and pulling into the gravel parking lot, seeing the stray dogs picking through the trash in the back and walking in to see the "No Farting" sign that's part of the experience. That, and that you can almost still hear Keith Jackson saying "Whoa Nellie!" in the background somewhere.


Interesting Dreamland trivia/rumor: They got in trouble with the IRS back in the day because they didn't use a cash register or keep any financial records. When you left they'd just ask you what you had and charge in cash. Instead of being thrown in jail, strings were pulled by a certain politician from Alabama you've probably heard of so they could stay in business. That's how good those ribs are.

The ribs themselves are pretty good, but their sauce is unique. You can mail-order the ribs, but I'd just make my own and get the sauce. It's great on chicken also.

[gumpzilla]

[ QUOTE ]

Bryant's sandwiches and fries are the bomb. Although this one isn't smothered in sauce yet which really wrecks the aesthics IMO. Let us pray on all that is good and holy that it will be soon.

[/ QUOTE ]

While the meat looks pretty solid, I'm guessing I'd like the looks of that sandwich a lot more if it weren't on what appears to be Wonder bread.

My girlfriend used to live near a barbeque place on Wisconsin Ave. in DC. It made for nice smells on the walk over.

[jjp]

[ QUOTE ]
Small place in Lomita, CA called Harry's Oklahoma Style Smokehouse BBQ. I think it's only carry-out. I haven't been there for a while, but I remember it as being very good. Based on the pictures on the wall it seems they do a lot of catering for show business. If I get the chance to go again I'll report.

[/ QUOTE ]

I've been to Harry's. It's good, but not great. Probably the best in the South Bay area of Los Angeles though (at least the areas I am willing to get out of my car in).

Another good, cheap smoker is the Chargriller Smokin' Pro with the Side Fire Box
http://www.chargriller.com/upload/330/large/236.jpg
Pretty cheap at Lowe's, it can be a smoker and a grill. Plus its pretty big, so you can put a lot of meat on it. If you need something bigger than this, then you need a serious smoker.

As for websites, I love the barbecue bible website.
www.barbecuebible.com (http://www.barbecuebible.com)
Steven Raichlen (website owner) has written a few barbecue books, "How to Grill" is a great introduction to grilling/barbecuing book with lots of detailed pictures. If you are new to grilling, get this book. The pictures make all the difference.

[Duke]

I don't know if a "ribs" place would fit in this thread, but I'm a huge fan of Michelbob's down in Florida near Marco Island. They're the best I've had in my life, and I sadly haven't made it down that way for about 10 years now.

[El Diablo]

Duke,

Definitely ribs fit in this thread!

Speaking of ribs. Fat Matt's Rib Shack in Atlanta. Yum.

Also, for fast-food BBQ, Harlon's BBQ in airports is surprisingly good. I like their brisket sandwiches. Might be a little too sweet for some, but I enjoy my BBQ sauce a little on the sweet side (sweet, spicy, and a little hot, preferably).

[suzzer99]

[ QUOTE ]

While the meat looks pretty solid, I'm guessing I'd like the looks of that sandwich a lot more if it weren't on what appears to be Wonder bread.


[/ QUOTE ]

You're questioning Michelangelo's use of color here.

It's good, trust me. They way they've been doing it for the better part of a century and they aren't going to change now.

[EMc]

El D,

I agree with your taste in sauce. I also think its best when sweet, spicy and a little hot.d

[jjp]

[ QUOTE ]

While the meat looks pretty solid, I'm guessing I'd like the looks of that sandwich a lot more if it weren't on what appears to be Wonder bread.

[/ QUOTE ]

White bread is the traditional wrap for BBQ sandwiches. I think the theory is that white bread is neutral and doesn't take away from the flavor of the meat.

[IggyWH]

The couple sauce recipes posted sound nice, I'll have to try them out. Anyone else care to reveal their special sauce?

A friend of mine from Houston makes a good sauce. I'm not completely sure what he does since it's a big secret, but I believe it's 2 parts ketchup, 1 part worcester (Worcestershire) sauce, brown sugar, cayenne pepper and then he mixes whatever else he has into it. Works out great for our random cookouts.

[Victor]

in columbus ohio this place is the nuts. http://www.hoggys.com/pages/history.html

proly doesnt compare to the south and west but whatever.

['Chair]

not much to add other than two things I haven't seen mentioned here...

1) adding a substantial amount Spivey's Sauce (formerly known as Sampson's sauce in the Carolinas) to any off-the-shelf BBQ sauce adds an indescribable zing that makes my mouth water just thinking about it.

2)
http://www.uncrate.com/men/images/2006/06/big-green-egg.jpg

[Borodog]

In my barbecue deprived delirium I just had a vision of a sick smoker that would be called the Barbecuda.

Someone please design and build this, and then cook me a pig on it.

[tdarko]

Suzzer,

I have eaten at Arthur Bryant's a few times and it is fantastic, it has that "side-of-the-highway" feel to it. Really great stuff. I was in KC for the Big 12 Championship game this year and our plans were to eat lunch at Gates before the game, I was excited since I had only ever had BBQ at AB's in KC. The people I were with wanted to watch football so we found a place with a big TV instead so no Gates for moi. I really wish I could say that I could compare the two b/c everyone around town talked about how great Gates was (isn't there a few of them?). Blah.

[Kyle]

[ QUOTE ]
Dreamland (http://www.dreamlandbbq.com/) the original in Tuscaloosa, Al. is the best, but they have several other locations. For many, many years all they served was ribs and white bread. In the last 10 years the have added butts, chicken, and a few sides.


[/ QUOTE ]

The orignal still only serves ribs white bread. However there is a second location in Tuscaloosa with other sides as mentioned above. It is amazing. The only resturant I have ever been without silverware though.

The best BBQ I have eat though is a little place called Green Top BBQ. Pretty much a hole in the wall but with phenomenal food. It is located on the county line about 30 minutes northwest of Birmingham. Since the neighboring county is dry it original attraction was a place to buy alcohol but has evolved into a fabulous BBQ joint.

[7ontheline]

ChicagoTroy,

Sounds like you make a lot of your own stuff but are there any places for BBQ you like in Chicago? I don't eat much of it, so whenever I go anywhere it seems really fatty and rich and GOOD. However, your more informed opinions would be very welcome.

[suzzer99]

[ QUOTE ]
Suzzer,

I have eaten at Arthur Bryant's a few times and it is fantastic, it has that "side-of-the-highway" feel to it. Really great stuff. I was in KC for the Big 12 Championship game this year and our plans were to eat lunch at Gates before the game, I was excited since I had only ever had BBQ at AB's in KC. The people I were with wanted to watch football so we found a place with a big TV instead so no Gates for moi. I really wish I could say that I could compare the two b/c everyone around town talked about how great Gates was (isn't there a few of them?). Blah.

[/ QUOTE ]

They're different. Bryant's sauce is really unique - very vinegary but not sweet at all. Kind of an acquired taste. Gates is more like how you imagine BBQ sauce - but the best it can possibly be. Spicy and less sweet than most, but still a little sweet. Perfect combination of spices.

I honestly haven't eaten at Bryant's since I left KC 10 years ago. I hope it hasn't slipped any. Also if you ever see the franchised version of Bryant's at the KC airport or anywhere else, don't be fooled. It's crap.

[ChicagoTroy]

[ QUOTE ]
ChicagoTroy,

Sounds like you make a lot of your own stuff but are there any places for BBQ you like in Chicago? I don't eat much of it, so whenever I go anywhere it seems really fatty and rich and GOOD. However, your more informed opinions would be very welcome.

[/ QUOTE ]
Chicago BBQ is typically considered good, but once you make your own it isn't easy to get too enthusiastic about BBQ joint food. JD Kadd's in the 'burbs is good, Hecky's is popular, though moreso in the black community, and other places open doing well and the quality gradually degrades over time. I try out most of the well-regarded places and I think they tend to do one or two things well, but are weak in other areas.

[Ricky_Bobby]

17th Street in Murphysboro, Illinois. According to their literature they have won the national BBQ title 3 times I believe. I don't know about their ribs but the standard pulled pork bbq is so freaking awesome. I'm sure no one here has ever heard of it but if any of you are in southern Illinois for whatever reason check them out.

[edfurlong]

I used to work across the street from the Steel Pig in Queen Ann and somehow never made it inside. /images/graemlins/frown.gif

Anyone have any experience with it, it looked like a cool joint.

[suzzer99]

MONGO!

[econophile]

Want good BBQ in boston?

Try Redbones (http://www.redbones.com/) or The East Coast Grill. (http://www.eastcoastgrill.net/)

[daryn]

i hate readbones. it's realllly hard for me to hate a place too. i'll have to check out this east coast grill.

i also recommend blue ribbon bbq in arlington on mass ave

[econophile]

[ QUOTE ]
i hate readbones. it's realllly hard for me to hate a place too. i'll have to check out this east coast grill.

[/ QUOTE ]

I'm from TN, so I've had a lot better than Redbones. That said, it's one of the few places here that has a wide selection of BBQ styles (dry rub, beef brisket, pulled pork, etc.)

[M2d]

oh man, I just had gate's for dinner. sort of. i went there when i went to kc and it was hands down the best bbq i've had, so i bought a jar of rub and a jar of sauce.
grabbed a rack of baby backs from safeway yesterday. rubbed them and put on a little bit of liquid smoke. threw them in the oven for three hours at 275. ate them dipped in the sauce.

not barbecue, but it tasted dammned good. no carmelization because there was no fire, but the meat was tender and delish. I don't have time to fire up the grill after work, but this is a viable alternative for weekday grubbing.

[ethan]

[ QUOTE ]
[ QUOTE ]
in los angeles i like spring st. smokehouse. the spicy suace is the best ive ever had and the babybacks are falling off the bone.

[/ QUOTE ]

Never tried them, but will ASAP. I like Dr. Hogly Wogly's Tyler Texas BBQ (http://www.hoglywogly.com/) in Van Nuys.

[/ QUOTE ]

Spring St Smokehouse is only a few blocks from the Original Texas BBQ King (http://losangeles.citysearch.com/profile/35388732) (Figueroa & Cesar Chavez, where CC becomes Sunset.) I usually stick with the pork ribs, which are excellent. Citysearch reviews mention the wait, but I always just call in orders for pickup so I don't know how much of an issue that is.

[onthebutton]

I am completeyly, 100%, hammered right now. But, I wanted to say I think this thread rocks, and I think this is EXACTLY the result of controlled moderation of intelligent posters. For those of you who have contributed significant knowledge/how-to to this thread, many thanks.

[Stagger_Lee]

Any info from anyone about genuine BBQ in Australia would be appreciated. What we call BBQ many would call grilling - great stuff, but no where near the same.

I'd read about real BBQ and in the end I ordered a WSM blind - based on what I'd read alone.

With some recipes, lighting methods and tips from a few sites I fired it up and have never looked back. Awesome ribs, chicken, pulled pork, beans and cheeses all straight from my own BBQ/Smoker.

A few hurdles to overcome cooking this way in Australia:

- Cuts of meat. We have a dearth of good butchers here now. Very sad but true. Most people buy their meat from supermarkets and the quality is truly [censored]. If you hunt around you can still find some primal cut specialists - but beware - the cuts will often be different to what you will find in US based sites. For example, try finding "Pork Butt" in Australia (go for bone in shoulder) or Baby Back Ribs (ask for American Ribs). True pork spares are also near impossible to find - what our guys sell is sliced pork bellies as "boneless spare ribs". These are great - but they are not true spare ribs.

- Smoke Wood - plenty of chips in BBQ stores, but these are not what you want. Weber sell bags of Hickory Chunks - these are great, but too much for poultry. I need a source of apple, oak & cherry wood. I have had no luck commercially - so it is off to the orchards/farms to scrounge some.

Lump charcoal is readily available - avoid heat beads or brickettes in your BBQ.

Rubs & sauces you make yourself. Nothing commercially available here comes close and I would be surprised if it did anywhere. This is relatively easy.

PS - also good for wood-fired pizza, but I'm still in the trial stage for this.

[ChicagoTroy]

Lee, chicken thighs are terrific. Any local fruit wood should be OK, and getting stuff locally is kinda cool anyway.

Beef brisket should be available, but if it's grass-fed it can be tougher to cook well.

[JacKnight21]

Chicago-it sounds strange but Kingston Mines has great ribs and you can call a head for pick up no need to watch the blues everytime

Memphis-- Corkys>>>>Rendezvous when is the last time you really wanted a dry rub anyway. also swing by chick filla not BBQ but well worth the trip not open on Sundays

Las Vegas- there is no good BBQ in Vegas someone please prove me wrong

[suzzer99]

[ QUOTE ]
oh man, I just had gate's for dinner. sort of. i went there when i went to kc and it was hands down the best bbq i've had, so i bought a jar of rub and a jar of sauce.
grabbed a rack of baby backs from safeway yesterday. rubbed them and put on a little bit of liquid smoke. threw them in the oven for three hours at 275. ate them dipped in the sauce.

not barbecue, but it tasted dammned good. no carmelization because there was no fire, but the meat was tender and delish. I don't have time to fire up the grill after work, but this is a viable alternative for weekday grubbing.

[/ QUOTE ]

Mmmm. I order their sauce by the case. I like the little bottles, easy to take to parties and give as gifts.

[Colt McCoy]

[ QUOTE ]
If you are around the University, go to Ruby's (that's RuBy's, not RuDy's), at 29th and the Drag. Great meat, great sides, kinda pricey.

[/ QUOTE ]

Is that the place that's all hippy-dippy organic stuff? If so, I'll agree they have some good sides. Decent samoked turkey too. But the rest shouldn't even be called BBQ. It's flavorless crap, and their sauce is awful.

Is the Green Mesquite still in Austin? It was ok. Better than County Line at least, if you're not wanting to make the drive to Salt Lick.

[Colt McCoy]

What about sides? Susser's pics got me thinking. They seem to vary as much as meat & sauce preferences by region. Until I started travelling, I'd never seen fries with BBQ. In Texas potato salad, cole slaw and beans are the standards. Other than fries, are there other regional standard BBQ sides?

What do you put on a BBQ sandwich? I just go straight meat & sauce on bread. A lot of people seem to like pickles and onions, which I always thought sounded awful.

[fish2plus2]

bbq sauce is disgusting.

[Colt McCoy]

[ QUOTE ]
bbq sauce is disgusting.

[/ QUOTE ]

Any particular kind of BBQ sauce you dislike? Just saying all BBQ sauce is disgusting is a pretty silly statement considering the wide variety of types available.

[RunDownHouse]

Colt,

KKF is referring to American BBQ sauce, obviously.

[Colt McCoy]

[ QUOTE ]
KKF is referring to American BBQ sauce, obviously.

[/ QUOTE ]

Probably referring to this stuff, in which case I agree with him.

http://img465.imageshack.us/img465/5789/238519fr2.jpg

[fish2plus2]

Im not an American BBQ expert, but I think all the ones they sell in the grocery store taste very bad, and the ones you get on your food in places like TGIF are bad too.

I have googling for pictures of Mekong grilled fish, but can't find any. The fish is gutted, stuffed with banana leafs, ginger, basil, and lemon grace and slowly cooked over coals with a very thick salt crust. It is served with an assortment of different sauces and dishs; similar to korean bbq except the sauces and side dishs are dissimiliar.

I also like strips of chicken soaked in a coconut based sauce and bbqed slowly over coals.

I can eat almost any piece of meat cooked on a BBQ with salt alone and I will be happy, otherwise I perfer the Asian methods of seasoning. BBQing meat is a pretty simple process. Adding that sweet slime to it is like ruining a wet dream.

I am going up there next week so I will get a bunch of pictures.

[Colt McCoy]

[ QUOTE ]
Im not an American BBQ expert, but I think all the ones they sell in the grocery store taste very bad, and the ones you get on your food in places like TGIF are bad too.

I have googling for pictures of Mekong grilled fish, but can't find any. The fish is gutted, stuffed with banana leafs, ginger, basil, and lemon grace and slowly cooked over coals with a very thick salt crust. It is served with an assortment of different sauces and dishs; similar to korean bbq except the sauces and side dishs are dissimiliar.

I also like strips of chicken soaked in a coconut based sauce and bbqed slowly over coals.

I can eat almost any piece of meat cooked on a BBQ with salt alone and I will be happy, otherwise I perfer the Asian methods of seasoning. BBQing meat is a pretty simple process. Adding that sweet slime to it is like ruining a wet dream.

[/ QUOTE ]

I agree with you that the sweet crap they sell in stores is pretty gross. But, yeah, there are actually good American BBQ sauces.

It sounds like you're talking about grilling, not BBQ (smoking), but the dishes you describe sound delicious.

[RUFFNECK]

[ QUOTE ]
b's barbeque in greenville, nc. best ever.

[/ QUOTE ]

I second this.

http://img.photobucket.com/albums/v650/ruffneckrob/BsSignSm.jpg
http://img.photobucket.com/albums/v650/ruffneckrob/BsDoorSignSm.jpg
http://img.photobucket.com/albums/v650/ruffneckrob/Bs2Sm.jpg

[fish2plus2]

[ QUOTE ]
[ QUOTE ]
Im not an American BBQ expert, but I think all the ones they sell in the grocery store taste very bad, and the ones you get on your food in places like TGIF are bad too.

I have googling for pictures of Mekong grilled fish, but can't find any. The fish is gutted, stuffed with banana leafs, ginger, basil, and lemon grace and slowly cooked over coals with a very thick salt crust. It is served with an assortment of different sauces and dishs; similar to korean bbq except the sauces and side dishs are dissimiliar.

I also like strips of chicken soaked in a coconut based sauce and bbqed slowly over coals.

I can eat almost any piece of meat cooked on a BBQ with salt alone and I will be happy, otherwise I perfer the Asian methods of seasoning. BBQing meat is a pretty simple process. Adding that sweet slime to it is like ruining a wet dream.

[/ QUOTE ]

I agree with you that the sweet crap they sell in stores is pretty gross. But, yeah, there are actually good American BBQ sauces.

It sounds like you're talking about grilling, not BBQ (smoking), but the dishes you describe sound delicious.

[/ QUOTE ]

So BBQing is when you trap the smoke inside?

Where do you buy your BBQ sauce if not in a grocery store?

[AquaSwing]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]
Im getting BBQ for dinner tonight. I hope you are all happy with yourselves.


http://www.bandanasbbq.com/PDF/BandanasCarryoutMenu.pdf

[/ QUOTE ]

Please find something better than Bandanas, quids. That place is rank.

[/ QUOTE ]

Ive actually never been there, in fact, wow, I dont think Ive ever had any take out BBQ. Anyone have any suggestions, Im in st. louis, in the city.

[/ QUOTE ]
It's tough now that Bandanas is the only big player in town. I used to love Super Smokers but they folded shop a year ago and one of the three partners recently reopened up the Eureka store but as they say, it's not the same.

I do have a source for the SuperSmokers dry rub for ribs, butt, and brisket and it's fantastic.

When I do pulled pork I follow Alton Brown's basic recipe (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23019,00.html?rsrc=search) but substitue my own dry rub. I think the brining is key. I use the Brinkmann bullet smoker and kingsford with apple, cherry, or peach wood that has been soaked. I use lump for all of my grilling but I feel it's much easier to control the heat with the kingsford. I try to keep the temp around 225 and let it cook to 165 which is the better part of 12 hours. Getting up at 5am to fire up the smoker is always so fun. Once it's done I let the thing sit for 30-60 minutes.

[RunDownHouse]

KKF,

There's plenty of sauce recipes listed all over the web, including those sites linked in this thread. Making a good BBQ sauce is really not that hard. Making one so good that people will buy it - in addition to the dedication to cooking, etc - is what earns the money.

[AquaSwing]

Chicago Troy,

I like what you say about judging. I have a buddy who lives in Memphis and was part of a local team who competes there every year. His role in the team was to make sure everyone is loaded and to bring as much hot talent to the booth as possible. He doesn't do much of the BBQing, but he's certainly the most active.

He decided a couple of years ago that judging what his lifes goal so he took all the classes and judged some smaller competitions and now he's a full on judge at Memphis in May. Last year was his first full year and he said he had 10x the amount of fun as when he was with the team.

[ChicagoTroy]

[ QUOTE ]
So BBQing is when you trap the smoke inside?

Where do you buy your BBQ sauce if not in a grocery store?

[/ QUOTE ]
BBQ'ing technically involves using indirect heat at lower (225'ish) temperatures, regardless of weather you're using smoke wood or not. Cooking directly over coals or gas is normally referred to as grilling. In many parts of the country, grilling is called BBQ'ing.

[guids]

Aqua

I went to smoking Al's, its on hampton near 40, it was actualyl pretty damb good, I got some brisket, and some pulled chicken, ate half of each, chicken could have been a little better, but the brisket was v good.

[El Diablo]

f2,

"Im not an American BBQ expert, but I think all the ones they sell in the grocery store taste very bad, and the ones you get on your food in places like TGIF are bad too."

Many BBQ fans would agree with you on this.

[bbbushu]

i havent read the whole thread but i live in missouri (bbq battlefield between KC and st. louis) and hafta say that KC is obv better and st. louis-bbq eaters have piss for brains.

my top 2:

Gates - KC, missouri
Buckingham's - Springfield, missouri (northside, with sweet potato fries)

diablo,

when passing through TX i dined at sonny bryan's and thought it was good. good service and free rolls, etc. your thoughts?

bbbushu

[jjp]

[ QUOTE ]

Where do you buy your BBQ sauce if not in a grocery store?

[/ QUOTE ]

Peruse through this book to get a feel for the variety of sauces.
http://www.amazon.com/Barbecue-Bible-Sau...TF8&s=books (http://www.amazon.com/Barbecue-Bible-Sauces-Marinades-Butters/dp/0761119795/sr=8-1/qid=1170355094/ref=sr_1_1/105-2853230-3457250?ie=UTF8&s=books)
I make my own, they always taste better than the store bought variety, plus I can tweak recipes to my tastes. This weekend I am making two sauces, one a traditional ketchup based sauce that is sweet and tangy, another that is much spicier.

[offTopic]

If you're in the SF Bay Area with no plans to travel to the aforementioned BBQ hotspots in the near future, some places I've tried and enjoyed are:

- Uncle Frank's, now in Mountain View (Louisiana style), mentioned in several threads over the last couple of years. If you never went before, go now and enjoy the relative safety of the new location. /images/graemlins/smile.gif

- Southern Heritage, Fremont (Arkansas style), sauce is a little more vinegar-y than Uncle Frank's, but the food is quite good. If you get the younger waiter, he will keep you entertained through the meal, as well.

- The Central Texan, Castroville (Texas style) sauce on the side. I think the pork shoulder is best here.

[Colt McCoy]

[ QUOTE ]
- Uncle Frank's, now in Mountain View (Louisiana style), mentioned in several threads over the last couple of years. If you never went before, go now and enjoy the relative safety of the new location. /images/graemlins/smile.gif

[/ QUOTE ]
What are the characteristics of Louisiana-style BBQ? I love to go to Louisiana just for the food, but have never eaten BBQ there in all my trips.

[ QUOTE ]
- The Central Texan, Castroville (Texas style) sauce on the side. I think the pork shoulder is best here.

[/ QUOTE ]
That's weird. Until recently when it seems to have spread down from the Midwest, I had never seen pork in a Texas BBQ joint. Since pork is not even traditional Texas BBQ fare, how can this be Texas-style? /images/graemlins/confused.gif

[guids]

Texas style usually refers t how/what you put on the meat, not the actual meat itself. I think chi-troy, posted what the difference is betwen north carolia, texas, kc bbq etc is.

[offTopic]

The Louisiana-style BBQ place serves the meat with sauce on top. The sauce is on the thin side in terms of consistency, with just a touch of sweetness.

Like guids said, isn't Texas-style meat served dry with sauce available on the side? Pork spare ribs are standard pretty much everywhere, aren't they? Why not shoulder? /images/graemlins/confused.gif

[ScottieK]

[ QUOTE ]
What about sides? Susser's pics got me thinking. They seem to vary as much as meat & sauce preferences by region. Until I started travelling, I'd never seen fries with BBQ. In Texas potato salad, cole slaw and beans are the standards. Other than fries, are there other regional standard BBQ sides?

What do you put on a BBQ sandwich? I just go straight meat & sauce on bread. A lot of people seem to like pickles and onions, which I always thought sounded awful.

[/ QUOTE ]

Sides...I'm a sucker for fried okra. Other sides I've seen are mashed potatoes, green beans, potato salad, cole slaw, ranch beans, corn on the cob, fries, corn bread, sweet potatoes...trying to think of others.

For a barbecue sandwich, I don't mind pickles and onions...but think that meat and sauce is perfectly acceptable.

ScottieK

[Colt McCoy]

[ QUOTE ]
Like guids said, isn't Texas-style meat served dry with sauce available on the side? Pork spare ribs are standard pretty much everywhere, aren't they? Why not shoulder? /images/graemlins/confused.gif

[/ QUOTE ]

Ah, ok. Gotcha. It just seemed weird. I dunno why they don't do pulled pork in Texas. I guess it's just a traditional thing. Or maybe customers just forego it in favor of brisket. Mmmmmmm brisket. By the way, if you ever want to make a really good hamburger at home have the butcher grind up a brisket for you. The best burgers I've ever had.

[ScottieK]

[ QUOTE ]
Ah, ok. Gotcha. It just seemed weird. I dunno why they don't do pulled pork in Texas. I guess it's just a traditional thing. Or maybe customers just forego it in favor of brisket. Mmmmmmm brisket. By the way, if you ever want to make a really good hamburger at home have the butcher grind up a brisket for you. The best burgers I've ever had.

[/ QUOTE ]

/images/graemlins/cool.gif That sounds like an awesome idea. Just cook it like a normal burger, then?

ScottieK

[Colt McCoy]

[ QUOTE ]
/images/graemlins/cool.gif That sounds like an awesome idea. Just cook it like a normal burger, then?

ScottieK

[/ QUOTE ]

Yeah. I just grill them. I copied it from that TV-chef Tyler-whatsisname, although he had a whole recipe for it.

[Mrs. Utah]

[ QUOTE ]
[ QUOTE ]
/images/graemlins/cool.gif That sounds like an awesome idea. Just cook it like a normal burger, then?

ScottieK

[/ QUOTE ]

Yeah. I copied it from that TV-chef Tyler-whatsisname.

[/ QUOTE ]

Tyler Florence.
Sorry just had to pipe in here. /images/graemlins/tongue.gif

[NoSoup4U]

For those of you looking at or contemplating the Weber Smoky Mountain BBQ, The Professor (http://www.wiviott.com/) has an entertaining and tasty course for mastering it.

[RUFFNECK]

Here is the E. NC sauce that has been made in my family for 4 generations.

RT's NC BBQ Sauce Qt. Recipe
1 qt. of Red Apple Cider Vinegar(we prefer Whitehouse)
5 tsp. of Salt
5 tsp. of Sugar
1/4 tsp. of Ground Black Pepper
1 tsp. of Crushed Red Pepper
1/2 tsp. of Cayenne Pepper
1/2 tsp. of Garlic Powder
2 tsp. of Texas Pete Hot Sauce(It must be Texas Pete)

Mix in and let sit up for a few days before pig pickin. Your going to need to make up a good amount depending on how much of the pig your Qing, you start applying it to the pig once you put it on the pit/grill/smoker and at regular intervals until done, obviously have extra for people who want more sauce while eating.

Serve with Hush Puppies, Cornsticks, Brunswick Stew, Potato Salad, Cole Slaw, Baked Beans, Fries etc. etc.

We are doing a whole pig soon I will make sure to photo document, the cooking/technique and post it here.

[daryn]

anyone in western mass, i recommend bub's bbq, i think it's in sunderland

[Gordon Scott]

If you like drunk chickens try a drunk Turkey with a Fosters.

10 lbs maybe 12max work really well.

Scott

[guids]

[ QUOTE ]
If you like drunk chickens try a drunk Turkey with a Fosters.

10 lbs maybe 12max work really well.

Scott

[/ QUOTE ]

Or a pineapple can for a bigger turkey, filled with your favorite beer, of course.

[WLVRYN]

[ QUOTE ]
Here is the E. NC sauce that has been made in my family for 4 generations.

RT's NC BBQ Sauce Qt. Recipe
1 qt. of Red Apple Cider Vinegar(we prefer Whitehouse)
5 tsp. of Salt
5 tsp. of Sugar
1/4 tsp. of Ground Black Pepper
1 tsp. of Crushed Red Pepper
1/2 tsp. of Cayenne Pepper
1/2 tsp. of Garlic Powder
2 tsp. of Texas Pete Hot Sauce(It must be Texas Pete)

Mix in and let sit up for a few days before pig pickin. Your going to need to make up a good amount depending on how much of the pig your Qing, you start applying it to the pig once you put it on the pit/grill/smoker and at regular intervals until done, obviously have extra for people who want more sauce while eating.

Serve with Hush Puppies, Cornsticks, Brunswick Stew, Potato Salad, Cole Slaw, Baked Beans, Fries etc. etc.

We are doing a whole pig soon I will make sure to photo document, the cooking/technique and post it here.

[/ QUOTE ]

Ruff - I've been looking for a good recipe like this since I ate at Allen & Sons just outside Chapel Hill. I'm gonna give this a shot this weekend. Thanks for posting this.

[elwoodblues]

Smoked Salmon (seriously, one of the best things I've ever eaten)

2 lb salmon filet (deboned and skinned)
1 C dark rum
1 C brown sugar
1/2 C course salt
1 T black pepper

2 C wood chips (Apple, Alder or Hickory -- I prefer Apple here)

Rinse and blot salmon dry. Marinate salmon in rum for 15 minutes then blot dry with paper towels.

Combine sugar, salt and pepper in mixing bowl. Place 1/3 of mixture on bottom of a 9/13 baking dish. Place fish on top. Top with remaining mixture. Cover and let cure in refrigerator for 4 hours.

Set up grill for indirect grilling. Rinse cure off salmon and blot dry. Place 2 C wood chips (soaked in water for 1 hour) on coals. Place salmon on cool part of grill. Smoke fish for 20 minutes. Let cool on counter then wrap in foil and refridgerate until cold. Will keep in fridge for 3 to 5 days.

I serve this with bagel chips covered w/ cream cheese and capers.

[Phat Mack]

[ QUOTE ]
bbq sauce is disgusting.

[/ QUOTE ]

Agreed. If you have good meat, why pollute it? The only time I like bbq sauce is when I have some leftover brisket and want to make a sandwich. Then it's a layer of meat, a layer of pickles, a layer of raw onions, a layer of Jalepenos, drench in bbq sauce, top with cole slaw. Disintegrates more slowly on a hamburger bun, but is fun to eat on white bread.

[gjv76]

[ QUOTE ]
For take out BBQ, Dinosaur (http://www.dinosaurbarbque.com/) in Upstate NY is amazing. Ive been to Tenneesee, and this easily beat it. Im sure anyone from around the area will confirm. For a chain restaurant, Famous Dave's does the trick pretty well.


[/ QUOTE ]

I agree 100%.

I've had Fat Matt's in Atlanta. I wasn't impressed.

[Colt McCoy]

[ QUOTE ]
Agreed. If you have good meat, why pollute it? The only time I like bbq sauce is when I have some leftover brisket and want to make a sandwich. Then it's a layer of meat, a layer of pickles, a layer of raw onions, a layer of Jalepenos, drench in bbq sauce, top with cole slaw. Disintegrates more slowly on a hamburger bun, but is fun to eat on white bread.

[/ QUOTE ]

First off, if I recall BBQing was invented to cover up the taste of bad meat, and generally when you're talking about BBQ you're not talking about the finest cuts or something. It's basically junk meat that you have to slow cook for hours to make edible.

Beyond that i's like saying if you're using good meat, why smoke it? The smoke will just cover up the flavor. If you're using good meat, why put rub or spices on it? They'll just cover it up. Good sauce should compliment your meat.

[jbrent33]

[ QUOTE ]


I've had Fat Matt's in Atlanta. I wasn't impressed.

[/ QUOTE ]

I disagree, Fat Matt's has decent Q but what sets them apart is the Bracardi Baked Beans, easily the best beans on the planet.

It also has great atmosphere for a BBQ place, famiily style seating, mural of blues greats on the wall, the walk-up counter for service, etc.

[Borodog]

Post deleted by El Diablo

ED: Just a reminder, lay off on the quoting/I agree/QFT/etc. Thanks.

[ChicagoTroy]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]
Agreed. If you have good meat, why pollute it? The only time I like bbq sauce is when I have some leftover brisket and want to make a sandwich. Then it's a layer of meat, a layer of pickles, a layer of raw onions, a layer of Jalepenos, drench in bbq sauce, top with cole slaw. Disintegrates more slowly on a hamburger bun, but is fun to eat on white bread.

[/ QUOTE ]

First off, if I recall BBQing was invented to cover up the taste of bad meat, and generally when you're talking about BBQ you're not talking about the finest cuts or something. It's basically junk meat that you have to slow cook for hours to make edible.

Beyond that i's like saying if you're using good meat, why smoke it? The smoke will just cover up the flavor. If you're using good meat, why put rub or spices on it? They'll just cover it up. Good sauce should compliment your meat.

[/ QUOTE ]

QFT.

[/ QUOTE ]
BBQ was invented to find a way to cook tough pieces of meat. Poor (some say slaves but it's not documented AFAIK) folks didn't have filet or ribeyes, so they bought stuff like pork shoulder, which is extremely tough and full of connective tissue. By slow cooking it for many hours, the collagen renders into gellatin, and you pull a bone out and are left will 100% edible meat that is very tasty. There aren't many other ways to make otherwise crap cuts of meat edible without a full kitchen.

[El Diablo]

j,

I'm a Fat Matt's fan as well. Try the Brunswick stew side next time you're there.

[suzzer99]

[ QUOTE ]

BBQ was invented to find a way to cook tough pieces of meat. Poor (some say slaves but it's not documented AFAIK) folks didn't have filet or ribeyes, so they bought stuff like pork shoulder, which is extremely tough and full of connective tissue. By slow cooking it for many hours, the collagen renders into gellatin, and you pull a bone out and are left will 100% edible meat that is very tasty. There aren't many other ways to make otherwise crap cuts of meat edible without a full kitchen.

[/ QUOTE ]

Supposedly it was invented by French pirates to cook island goats that were too tough to eat any other way. This could be an urban legend, but I like it so I choose to believe.

[Stagger_Lee]

Don't confuse tough with poor or lacking taste.

The leaner cuts will not slow cook so well - they will dry out and toughen.

Borodog outlines the process that occurs above. This has nothing to do with the meat being bad or bland. Think the same way for a lot of slow cooking - you wouldn't make stew out of fillet steak - chuck works wonders here - but you wouldn't grill a chuck - bring on the fillet.

[guids]

ChicagoTrow,

I just got my weber, I am doing a turkey on sunday, I accidently bought too big of one, and I cant take it back, its like 21lbs. Ive never done one before and didnt realize this might be too big. Am I going to have too much of a problem? How should I do the charcoal to keep it at 350 for 5, maybe 6 hours? I forgot what was reccomended, but just say 6....

[ChicagoTroy]

[ QUOTE ]
ChicagoTrow,

I just got my weber, I am doing a turkey on sunday, I accidently bought too big of one, and I cant take it back, its like 21lbs. Ive never done one before and didnt realize this might be too big. Am I going to have too much of a problem? How should I do the charcoal to keep it at 350 for 5, maybe 6 hours? I forgot what was reccomended, but just say 6....

[/ QUOTE ]
Jesus. That's freaking huge. First thing's first. How are you measuring temperature in the smoker and the bird?

[guids]

[ QUOTE ]
[ QUOTE ]
ChicagoTrow,

I just got my weber, I am doing a turkey on sunday, I accidently bought too big of one, and I cant take it back, its like 21lbs. Ive never done one before and didnt realize this might be too big. Am I going to have too much of a problem? How should I do the charcoal to keep it at 350 for 5, maybe 6 hours? I forgot what was reccomended, but just say 6....

[/ QUOTE ]
Jesus. That's freaking huge. First thing's first. How are you measuring temperature in the smoker and the bird?

[/ QUOTE ]


I ordered a 2in professional thermometer, if it is here in time, Im going to get a hole drilled in the top cover and put stick it in there.

If not, I have 1 meat thermometer I was planning on sticking through the vent holes on top.


Ill also be bringing the thing. Saturday @ about 5, until sunday morning at 10 ish.

[ChicagoTroy]

Dropping through the hole in the top is fine assuming you have something else to check the turkey temp. A few more questions.

Do you have poultry shears?

With the thermometer you're getting, do you have to open the cooker to check meat temp, or is there a probe leading to an external unit?

What's the weather like where you are?

You're brining, which is good. If you slightly overcook it won't dry out. Is this for company? If so, I would suggest running a test cook with some chicken thighs or drumsticks on Saturday just to get kind of familiar. Also, how are you lighting charcoal? I'd suggest a Weber Chimney.

[guids]

I was planning on using 2 weber chimney's full of coals, no water in teh water pan, I have poultry shears, I dont have something to check the turkey temp, but I can def get one.

this is thermometer Im getting if it is here, nothing special:
thermo (http://froogle.google.com/froogle_image?q=http://shop.com.edgesuite.net/ccimg.shop.com/220000/226700/226716/Products/14462166.jpg&size=2&dhm=9a6bcc9&hl=en)
drill a hole in the lid, secure with a nut or some cold weld.


weather for sunday is a high of 29, 12mph wind. It isnt necasarily for company, I am going to a party after kickoff, and am going to bring it if its good, if not I can just throw it in the fridge.

[ChicagoTroy]

OK, you're kind of hobbling yourself by not being able to monitor temperature without opening the cooker. Check the Virtual Weber Bullet site and consider picking up a digital thermometer with probes that lead out of the cooker to a display. They may have them at home depot, certainly at any cookery or BBQ/grilling store.

I would cut the turkey in half by taking out the spine and cutting down the breast bone. This will reduce cooking time and let you put one half of the turkey on each level (it may not fit whole on top, especially with a thermometer sticking in there, which has to be a couple inches away from the meat). Check the VWB website articles on butterflying a chicken. It's the same thing only you cut in half after it's split. You may have to do this even before you brine. Most typical brining containers won't work for a whole bird that big.

I'd suggest posting your situation on their forum and getting some pro feedback. I don't have experience cooking a bird that big, but a few people there do them a ton.

[ChicagoTroy]

You will have to add coals after a couple hours, BTW. And foil your water pan with double wide foil to keep cleanup easy.

[guids]

[ QUOTE ]
You will have to add coals after a couple hours, BTW. And foil your water pan with double wide foil to keep cleanup easy.

[/ QUOTE ]


how do I add coals? Is there an easy way other than a pair of gloves and lifting the 2 top parts off?

[ChicagoTroy]

No. There's an access door on the side. You can take that off and chuck some unlit coals in there. "Couple hours," may be overstating, it may be more like 3 or 4.

[guids]

Ok, ya, I guess I need to put the water can on the 2nd tray. What about when I am smoking on both shelves, and there si a water tray? I guess I gotta lift the whole thing up?

[ChicagoTroy]

??? The water pan goes in its place. From bottom to top, theres specific spots for coals, water pan, grate 1, grate 2. I would probably leave the water pan empty and foiled so you run nice and hot. However, you can refill coals and water through the side access door. There should be no need to remove grates or the center section of the cooker.

The function of a water pan is to act as a heat sink. Water will not heat above 212, which is pretty close to correct BBQ temperature. With water in the pan, the lower grate will run a little cooler than the top. With no water, the opposite is true. NBD, but check your meat temp in the hotter zone so you don't overcook.

With poultry, you want things a little hotter.

[guids]

nm put it together wrong.

[Stagger_Lee]

guids, the water pan does not sit on top of the charcoal ring. It sits on the tabs in the middle section. A grate then sits almost on top of the water pan, with the upper grate on it's own tabs above.

I see no need to add charcoal for this cook - I can get steady temps for 8 hours with one good load using the minion method - the professor gives some good directions with photos here http://www.wiviott.com/index.html

That is a decent site for learning to cook with your WSM. It emphasises fire control above all else as the key to good bbq. Constant temp monitoring can be misleading when you are starting - just make sure the meat is cooked (you can use a probe for this ) prior to removing it.

I wouldn't drop a thermometer in the top vent, you are effectively blocking it by 1/3 and this will affect the air flow. This is not a good thing.

When you need to remove the middle section to add coals/stoke them, use some welders gloves and lift the mid section intact - lid included. This will maintain temp while you do whatever you have to. Do this when the water pan is near empty to avoid serious steam burns.

Then replace the mid section, top up the water and recommence the cook.

Good luck

[guids]

Ok, thanks. I put it together upside down, thats why teh water pan was messed up. I think I got it now. Tomorow, Im going to get some chicken, get the smoker up to 325, cook the chicken, and then kind fo monitor the smoker temps for the next 3 hours after its done, to experiment, Im sure Ill have to add a little more chips because of the turkey eating up the heat. Ill predrill the hole no matter what tommrow so i dont have to use one of the airholes. Im thinking Im going to remove the top grate when doing the turkey, and use the second grate so the I have enough room.

[Stagger_Lee]

You could butterfly or halve it and use both cooking grates as well. I've halved chickens this way and they come out great.

Go easy on the smoke - poultry needs a lot less than pork or beef.

[Phat Mack]

[ QUOTE ]
[ QUOTE ]
Agreed. If you have good meat, why pollute it? The only time I like bbq sauce is when I have some leftover brisket and want to make a sandwich. Then it's a layer of meat, a layer of pickles, a layer of raw onions, a layer of Jalepenos, drench in bbq sauce, top with cole slaw. Disintegrates more slowly on a hamburger bun, but is fun to eat on white bread.

[/ QUOTE ]

First off, if I recall BBQing was invented to cover up the taste of bad meat, and generally when you're talking about BBQ you're not talking about the finest cuts or something. It's basically junk meat that you have to slow cook for hours to make edible.

Beyond that i's like saying if you're using good meat, why smoke it? The smoke will just cover up the flavor. If you're using good meat, why put rub or spices on it? They'll just cover it up. Good sauce should compliment your meat.

[/ QUOTE ]

To me, good meat means flavorful as opposed to expensive. As others have noted, the more flavorful cuts are sometimes the cheapest. Before the fajita revolution (fajitas are a whole different thread), beef skirts sold for about half the price of generic ground beef. Most of America's beef brisket used to be sold in Texas and NYC as it was considered fit only for BBQ and corned beef. (Corning beef is a whole different thread).

I don't know why BBQing was developed, but now it is a legitimate school of cooking. To me, smoking enhances the flavor of meat, while BBQ sauce masks it. That's a subjective opinion. Others may not share it. As others have hinted, different woods provide different flavors that complement different meats. I think my favorite BBQ is pork chops over mesquite, but hickory, pecan, fruit woods, and oak all have their place. (Pork chops shrink so much, and are so difficult to BBQ correctly, that they are expensive and difficult to find. The joint that became the Green Mesquite used to do them on Wednesdays in the 70s. Now I have to drive to Temple.)

jmo

[ChicagoTroy]

[ QUOTE ]
I wouldn't drop a thermometer in the top vent, you are effectively blocking it by 1/3 and this will affect the air flow. This is not a good thing.

[/ QUOTE ]
Many cooks have experimented with this, and none have found it to be an issue. You can drop a thermometer in a vent and it isn't enough interference to affect temperature control.

[neuroman]

[ QUOTE ]
Dozier's in Fulshear, TX (about 30 miles west of Houston on FM 1093) is well worth the drive. As good as Salt Lick imo. Great brisket, ribs & sausage. The meat has good flavor and the sauce is very good if you like the thinner Texas-style vinegar-based sauce.

[/ QUOTE ]
Dozier's has THE best beef jerky known to mankind. Do yourself a favor and buy some next time you're out there.

Also: in Austin, try the beef ribs at the Ironworks, near downtown @ Red River & 1st street (Cesar Chavez.)

[onthebutton]

guids,

You realize we'll expect a full trip report on your efforts, right?

I almost pulled the trigger on a Smokey Mountain today, but decided to put tires on my truck instead.

[pvn]

[ QUOTE ]
[ QUOTE ]
b's barbeque in greenville, nc. best ever.

[/ QUOTE ]

I second this.

http://img.photobucket.com/albums/v650/ruffneckrob/BsSignSm.jpg
http://img.photobucket.com/albums/v650/ruffneckrob/BsDoorSignSm.jpg
http://img.photobucket.com/albums/v650/ruffneckrob/Bs2Sm.jpg

[/ QUOTE ]

This looks like a pretty good place.

In memphis, avoid Corky's/Rendezvous/etc. Go directly to Cozy Corner (http://www.roadfood.com/Reviews/Overview.aspx?RefID=220).

Runner-up: Payne's (http://www.roadfood.com/Reviews/Overview.aspx?RefID=1274).

There's a place down the road a ways from Memphis in De Vall's Bluff, Arkansas, called Craig's BBQ (http://www.roadfood.com/Reviews/Overview.aspx?RefID=2453). It's pretty good, nothing earth-shattering, but you MUST STOP if you're driving down I-40 between Memphis and Little Rock because of the pie shop (http://www.roadfood.com/Reviews/Overview.aspx?RefID=316).

[guids]

[ QUOTE ]
guids,

You realize we'll expect a full trip report on your efforts, right?

I almost pulled the trigger on a Smokey Mountain today, but decided to put tires on my truck instead.

[/ QUOTE ]


I was up at 8am this morning, which is unheard of for a sunday. I had to run to Home depot to get a charcoal chimney, as I have no idea where mine went. Right now, Im trying to stabilize the temp of the weber @ 350, once I can keep it there for 20 minutes or so, the turkey goes on. right now the turkey is sitting over a 5 gallon pot, with the bbq grill on top of it draining, I put a little homeade rub on it, and will put the rest about 10 min, before I start smoking it. Im using apple wood chips, to smoke with. I dont know why, but my digital camera isnt working, Im trying to get the batteries re-rhcarged to see if thats the prob. I brined the turkey over night, in 2 gallons of water, .75 gallons apple cider, 3 cups of kosher salt, allspice, sliced orange, cayenne pepper, red pepper, and some random stuff I thought would taste good.

[guids]

Im gonna do 2 pic posts, the "before" and the after. I dont hvae any shots of the bird, becuase I wanted to get it on teh fire, and the camera batteries didnt charge quick enough:





A shot of the brine, after the turkey was in it
http://img144.imageshack.us/img144/5295/p1010002es1.jpg


The pot: http://img255.imageshack.us/img255/4809/p1010003yn0.jpg



The wood, not the logs, cowboy way charcaol and applewood
http://img184.imageshack.us/img184/1784/p1010007uh5.jpg

My sweet ride

http://img184.imageshack.us/img184/7540/p1010008uj4.jpg

Had to make some room in the fridge
http://img185.imageshack.us/img185/6248/p1010004iw1.jpg

The spices
http://img185.imageshack.us/img185/4324/p1010005na9.jpg

Smoking @ 325, holding steady after an hour or so still (its about 12 degrees out)
http://img185.imageshack.us/img185/3396/p1010006cy0.jpg

[ChicagoTroy]

Awesome. I have three racks of ribs on now, and the goddamn fan on my Guru keeps freezing up. Granted, it's zero out, but that's a pain in the ass. I've got the silver bullet jacket on it so temp control seems to be OK. 225, and all is well.

Quids, make sure you clean the hell out of that pot. Getting a plastic food grade five gallon bucket may not be a bad idea for brining bird.

[guids]

Im having some trouble keeping the fire going, its staying at about 300, but Ive added a ton of charcoal to it. I had to light a fire in the firepit, and kind of scooted it up next to it, its windy and cold as [censored] here.

[ChicagoTroy]

Keep your bottom vents 100% open till you get up to temp. You can also add lit coals if that helps. Fire up a chimney, and pour/load through the access door. Loading cold coals takes longer to come up to temp.

[guids]

I had to go with a change of plans, I was planning on 4 to 5 hours at 350 degreees, I cant get the fire up that hot, and my charcoal isnt lighting, its like this:

9:20 to 9:35- stick turkey on, stabilize at 325
9:30 to 11:30 300F
12 to 1- between 275 and 290
1 until 4, 220 to 250F


My first run is going to be a pretty bad failure, I think the extreme cold and wind, and the fact that its a 22lb turkey didnt help much.

[ChicagoTroy]

I wouldn't worry too much yet, especially with a brined bird, you're just going to need to keep an eye on turkey temp since standard times based on temp are out the window now. The temps you have been at are in the "normal" range for BBQ'ing poultry though. What's the meat temp now?

If you can't get over 250, I would light a half-chimney of coals and add them, keeping the bottom vents open.

[neuroman]

Wow, 22 lbs is a huge bird.

If it turns into a disaster, you can pull the bird off the grill and try to finish it in the oven...

[ChicagoTroy]

[ QUOTE ]
Wow, 22 lbs is a huge bird.

If it turns into a disaster, you can pull the bird off the grill and try to finish it in the oven...

[/ QUOTE ]
Perfectly valid, particularly if you can't reliably get the smoker to go higher. I've done this with pork butts. Your bird has had plenty of exposure to the smoke, so oven finishing won't negatively affect flavor.

[guids]

[ QUOTE ]
I wouldn't worry too much yet, especially with a brined bird, you're just going to need to keep an eye on turkey temp since standard times based on temp are out the window now. The temps you have been at are in the "normal" range for BBQ'ing poultry though. What's the meat temp now?

If you can't get over 250, I would light a half-chimney of coals and add them, keeping the bottom vents open.

[/ QUOTE ]


I havent opened the top yet, its been on since 9:30ish, I will probably open the lid at 2:30 to check meat temps. I actually got it going a little now, about 275, so Im going to keep it going as long as possible.


Just checked it, its done, I cut a little bit off, tastes pretty damn good, it just looks like [censored] because the apple ciders sugar made teh skin so dark. Next time Im also going to wrap the wings and the legs tips in some foil so they dont get so well done.

http://img403.imageshack.us/img403/4301/p1010010sd2.jpg

I messed up because I should have let it sit for a while so the juices dont all run out.


http://img171.imageshack.us/img171/6185/p1010011fd8.jpg



A buddy is comming over to show me how to carve it right.

[neuroman]

I don't think it'll hurt to check the meat temp early, though I could be wrong.

The first turkey I smoked was a dry, chewy disaster because it took far less time to cook than I thought it would, and I should have checked it earlier.

[ChicagoTroy]

Not always easy to tell on the Internet, but that color looks standard with cherry wood. Dark red/mahogany color.

If you've been out checking it and such, the smoke in your clothes and hair may dull your taste of it. I've had that happen where I ate it later, or took a shower, and was surprised at how much smokier it was than when I first tried it.

The legs ideally have the feet tucked into the skin around the cavity, and the wings are pinned down in some way. That should handle the overcooking.

Regardless, strong work. If the wings/legs don't work out, you can use it and the carcass to make smoke chicken stock. If you reduce it to a demi glace, you'll have homemade liquid smoke.

[guids]

The meat turned out great, the legs were a little more done than I would have liked, but still better than Six Flags. I guess I ddint [censored] it up as much as I thought. thanks for the tips.

[Stagger_Lee]

Looks like a nice effort first up - and you are right, letting meat rest before pulling/carving makes a big difference.

[guids]

Im now almost in a turkey induced coma, I cant believe how juicy the friggen thing was. My buddy never showed, so I sliced it up myself, is there any easy way to get the meat off the boans other than just taking it off by hand?

[Josem]

BBQ breakfast - eggs, bacon on toast.


then, add cheese and bbq sauce. it is awesomeness on a plate.

[ChicagoTroy]

Google turkey carving and you can get some pretty good tips. It's not too important how it gets off the bones though.

Ribs came out down right crack-like. I threw in a couple pounds of thighs after that and they were almost as good.

[Ngugi]

For those of you in the Milwaukee/Chicago area, I strongly reccommend O'Dennis' (http://www.foodspot.com/ohdennis/index.html) in Racine, WI. Amazing ribs.

[kioshk]

Post deleted by El Diablo

[jjp]

I smoked a beef shoulder for 10 hours for the SuperBowl. Awesome flavor.

Guids, I recommend getting a wireless thermometer. I like the Redi-chek ET-73
http://www.smarthome.com/3219.html
It has a probe for the meat and a probe for the grill/smoker.

[Snafu'd]

[ QUOTE ]

There's a place down the road a ways from Memphis in De Vall's Bluff, Arkansas, called Craig's BBQ (http://www.roadfood.com/Reviews/Overview.aspx?RefID=2453). It's pretty good, nothing earth-shattering, but you MUST STOP if you're driving down I-40 between Memphis and Little Rock because of the pie shop (http://www.roadfood.com/Reviews/Overview.aspx?RefID=316).

[/ QUOTE ]

I second this suggestion although I find their pulled pork Memphis-style sandwiches some of the best I've ever tasted. I'd recommend the hot bbq sauce. For those that are interested in dirctions...
Take the AR-33 exit to Biscoe/DeValls Bluff
Turn South on AR-33
Turn Right on US-70 and take it 4.1 miles to Craig's.

[Snafu'd]

[ QUOTE ]

Seriously, you BBQ experts, I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[/ QUOTE ]
Although I don't consider myself an "expert" I have competed locally in a couple of bbq competitions. It really depends on what you are looking for in regards to equipment to get started with. You can crank out some really good bbq on a standard charcoal or gas grill by using soaked wood chips. Of course if you plan on entering competitions, you have to go with a charcoal or wood grill as gas isn't allowed. If you don't plan on competing and are looking for something really easy to use you could go with an electric or propane smoker. They are very easy to use because you don't have to worry about temperature control - which is the single most important thing in cooking bbq.

[onthebutton]

[ QUOTE ]
[ QUOTE ]

Seriously, you BBQ experts, I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[/ QUOTE ]
Although I don't consider myself an "expert" I have competed locally in a couple of bbq competitions. It really depends on what you are looking for in regards to equipment to get started with. You can crank out some really good bbq on a standard charcoal or gas grill by using soaked wood chips. Of course if you plan on entering competitions, you have to go with a charcoal or wood grill as gas isn't allowed. If you don't plan on competing and are looking for something really easy to use you could go with an electric or propane smoker. They are very easy to use because you don't have to worry about temperature control - which is the single most important thing in cooking bbq.

[/ QUOTE ]

I'm still investigating what to buy. There seems to be a huge following for the Weber Smokey Mountain cooker, both here and on other sites I've checked out. I've seen the electric ones in several stores though. Do any of you BBQ geniuses have any input on the relative strengths and weaknesses between a charcoal and electric/gas smoker, besides the ease of temperature control?

[Colt McCoy]

I was in the grocery store this weekend and was reminded of something to look out for if you're buying brisket for the first time. A lot of grocery store butchers have no idea what they're doing with regard to brisket. For some reason, they trim all the fat off and you end up with a dry, flavorless piece of meat. I've found this especially problematic outside of Texas. Don't just buy what's in the display unless it has plenty of fat. If not, call the butcher over and ask for a "packer's cut."

[ChicagoTroy]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]

Seriously, you BBQ experts, I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[/ QUOTE ]
Although I don't consider myself an "expert" I have competed locally in a couple of bbq competitions. It really depends on what you are looking for in regards to equipment to get started with. You can crank out some really good bbq on a standard charcoal or gas grill by using soaked wood chips. Of course if you plan on entering competitions, you have to go with a charcoal or wood grill as gas isn't allowed. If you don't plan on competing and are looking for something really easy to use you could go with an electric or propane smoker. They are very easy to use because you don't have to worry about temperature control - which is the single most important thing in cooking bbq.

[/ QUOTE ]

I'm still investigating what to buy. There seems to be a huge following for the Weber Smokey Mountain cooker, both here and on other sites I've checked out. I've seen the electric ones in several stores though. Do any of you BBQ geniuses have any input on the relative strengths and weaknesses between a charcoal and electric/gas smoker, besides the ease of temperature control?

[/ QUOTE ]
AFAIK, they don't make "gas smokers" except for the big jobs being used in joints. There are (expensive) grills that can be reconfigured for indirect heat, but people I know who have them are jealous of the stuff my cheapo WSM makes.

Electric smokers are generally useful for cold smoking, (e.g., salmon and chese, and not much else. The BBQ nazi I know has an old one he'll occasionally use, but he doesn't like it and says you can't get a smoke ring with electric smokers (though I don't know why that would be).

If I were going with a non-standard deal, I'd check BBQ/grilling forums to find happy users before purchasing. There is a lot of crap out there in terms of uneven temps in the cooker.

[Snafu'd]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]

Seriously, you BBQ experts, I think providing some more of your "how-to" knowledge would be awesome. Perhaps especially focused on equipment to get started with, etc?

[/ QUOTE ]
Although I don't consider myself an "expert" I have competed locally in a couple of bbq competitions. It really depends on what you are looking for in regards to equipment to get started with. You can crank out some really good bbq on a standard charcoal or gas grill by using soaked wood chips. Of course if you plan on entering competitions, you have to go with a charcoal or wood grill as gas isn't allowed. If you don't plan on competing and are looking for something really easy to use you could go with an electric or propane smoker. They are very easy to use because you don't have to worry about temperature control - which is the single most important thing in cooking bbq.

[/ QUOTE ]

I'm still investigating what to buy. There seems to be a huge following for the Weber Smokey Mountain cooker, both here and on other sites I've checked out. I've seen the electric ones in several stores though. Do any of you BBQ geniuses have any input on the relative strengths and weaknesses between a charcoal and electric/gas smoker, besides the ease of temperature control?

[/ QUOTE ]
I think the quick answer is that charcoal will give a better flavor. It is also a more involved cooking process which I find appealing. I actually enjoy messing with the fire so I prefer the charcoal setups. If you've read some good things about the Weber I'd say give it a go. Just make sure that you purchase the right size grill. If you plan on cooking for large numbers of people fairly often and you plan on cooking large cuts of meats like briskets and pork butts, then you will certainly want to get a large smoker. As for the strengths of electric or propane smokers it is certainly their ease of use and temperature control.

[Dominic]

there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs (http://www.hogsfly.com/)

[pvn]

[ QUOTE ]
there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs (http://www.hogsfly.com/)

[/ QUOTE ]

Locals don't eat at Rendezvous. It, like everything that is "cool", is now much, much crappier than it was "back in the day".

In Memphis, Cozy Corner is all you need.

That said, I do have some good Rendezvous stories.

I took an out-of-town visitor there many years ago. While we waited to sit, we went to the bar area. Eventually, we got to the actual bar, where a very dignified looking old african-american guy asked us if we wanted some beer.

buddy: We sure would.
bartender: What kind a'beer y'all want?
buddy: What kind y'all got?
bartender: Michelob.
<pause>
buddy: Well, I guess we'll have Michelob.

[Snafu'd]

[ QUOTE ]
I was in the grocery store this weekend and was reminded of something to look out for if you're buying brisket for the first time. A lot of grocery store butchers have no idea what they're doing with regard to brisket. For some reason, they trim all the fat off and you end up with a dry, flavorless piece of meat. I've found this especially problematic outside of Texas. Don't just buy what's in the display unless it has plenty of fat. If not, call the butcher over and ask for a "packer's cut."

[/ QUOTE ]
Another good tip when picking out a brisket is to grab it on each end and try to fold the brisket in half. The more tender briskets will be easier to fold.

[StevieG]

Dom,

There is already a dispute in the thread about where to eat in Memphis: Rendezvous (dry) vs. Corky's (wet) and someone else threw Cozy Corner into the ring.

Add my vote for Rendezvous. Corky's is good, but Rendezvous and the dry rub is distinct, and I like the local nuance that makes BBQ so different around the country.

So I will agree with Borodog on NC vinegar based BBQ (and Brunswick stew that El D mentioned) but disagree with Borodog on the SC mustard sauce. I loved it at Bessinger's and would have it again when in SC.

[O.J.]

[ QUOTE ]
I smoked a beef shoulder for 10 hours for the SuperBowl. Awesome flavor.

Guids, I recommend getting a wireless thermometer. I like the Redi-chek ET-73
http://www.smarthome.com/3219.html
It has a probe for the meat and a probe for the grill/smoker.

[/ QUOTE ]

Nice Avatar.

[slamdunkpro]

[ QUOTE ]
AFAIK, they don't make "gas smokers" except for the big jobs being used in joints.

[/ QUOTE ]

Sure they do. Here's one example Brinkmann Gas Smoker (http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=G as+Grills&sku=810-5600-0&id=312)

[oneeye13]

anyone going to the big apple bbq this summer?

[WLVRYN]

[ QUOTE ]
Here is the E. NC sauce that has been made in my family for 4 generations.

RT's NC BBQ Sauce Qt. Recipe
1 qt. of Red Apple Cider Vinegar(we prefer Whitehouse)
5 tsp. of Salt
5 tsp. of Sugar
1/4 tsp. of Ground Black Pepper
1 tsp. of Crushed Red Pepper
1/2 tsp. of Cayenne Pepper
1/2 tsp. of Garlic Powder
2 tsp. of Texas Pete Hot Sauce(It must be Texas Pete)

Mix in and let sit up for a few days before pig pickin. Your going to need to make up a good amount depending on how much of the pig your Qing, you start applying it to the pig once you put it on the pit/grill/smoker and at regular intervals until done, obviously have extra for people who want more sauce while eating.

Serve with Hush Puppies, Cornsticks, Brunswick Stew, Potato Salad, Cole Slaw, Baked Beans, Fries etc. etc.



[/ QUOTE ]

I just wanted to say that we used this recipe this weekend and the sauce was great. If you've never tried a cider vinegar sauce, you are missing out. Thanks Ruff.

[ClevelandWasp]

I'm also a big fan of Rudy's. Ironically, the one that SottieK mentioned in Albuquerque is directly across from some salad place called Sweet Tomatoes. I was supposed to dine at Sweet Tomatoes with some family, but several of us bolted for Rudy's when we saw it...good decision.

This thread is killing me because here in Cleveland we have nothing comparable. The snow I can live with, but this BBQ thing is my real punishment for leaving Texas in favor of Ohio.

[illeagle]

[ QUOTE ]
While you're in Austin, I highly recommend Rudy's here (http://rudysbbq.com/), the self-proclaimed "Worst BBQ in Texas." There are several locations around Austin, and pretty much everything is good. They serve everything on butcher paper, and have lots of different meat and side items you can order. There are even handwashing sinks that you can use. I highly recommend the pork ribs(especially the St. Louis pork ribs) and the chopped beef.

Also, there is a town called Lockhart about 30 miles SE of Austin that seems to be comprised entirely of good BBQ restaurants. If you're looking for the real-deal, Texan barbecue places like you imagine them to be, check this town out.

[/ QUOTE ]
Coffee is spot on about the Austin area Rudy's. I can't vouch for Rudy's in other locations(Waco, Denton, etc.) I'm not really a rib man but everyone must try the St. Louis Ribs at Rudy's. Good lord that meat just peels right off the bone and melts in your mouth. The place is very clean too. The busboys check the bathrooms every 15 minutes and keep them spotless. Also, they have timers next to the employee's sink and wash their hands for at least 30 seconds. I think they might hire illegal aliens though which is the only problem I see with the place. Oh, and skip on Rudy's prime rib, it's very hit or miss, usually miss. The chopped beef is just the scraps from the day before mixed with their sauce. Rudy's uses oak in their smokers.

I used to live in Lockhart, the BBQ Capital of Texas. The best value is Chisolm Trail and they have alot of good homecooked sides. They have a $7 deal where you get a chicken, 3 pints of sides and homemade bread, white bread or crackers. Kreuz Market thinks their meat is so awesome that they don't need to offer sauce. I disagree with that sentiment, but it's still pretty good. I seem to recall that Kreuz' didn't serve brisket, just shoulder. Smitty's serves the best lemonade I've ever had. One of the girls told me it's just half Countrytime and half lemonade. I never went to Black's so I can't comment on that establishment.

If you're visiting in Austin, I don't really think the BBQ in Lockhart is worth the two hour roundtrip, but if you're driving between San Antonio and ATX it's probably worth the slight detour.

[bigscore]

That's funny you mentioned saltlick. I've been there... amazing

[oneeye13]

where is the best bbq in nyc? has anyone been to dinosaur bbq?

[haakee]

[ QUOTE ]
North Carolina style vinegar-based BBQ ftw.

[/ QUOTE ]

Yes, hands down. I wish you could find it out here in Cali /images/graemlins/frown.gif

[Stagger_Lee]

It's very easy to make.

[Stagger_Lee]

There's a recipe above and here are couple more :

Fat Johnny's Bastardized Piedmont Sauce

(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways)

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.


Or the simpler

Piedmont BBQ sauce

* 1 1/2 cup cider vinegar
* 1/2 cup ketchup
* 1/2 cup water
* 1 tablespoon sugar
* 1 teaspoon salt
* 1/4 teaspoon red pepper flakes

Nothing wrong with the second one either - couldn't be easier.

[oneeye13]

[ QUOTE ]
I'm also a big fan of Rudy's. Ironically, the one that SottieK mentioned in Albuquerque is directly across from some salad place called Sweet Tomatoes. I was supposed to dine at Sweet Tomatoes with some family, but several of us bolted for Rudy's when we saw it...good decision.

This thread is killing me because here in Cleveland we have nothing comparable. The snow I can live with, but this BBQ thing is my real punishment for leaving Texas in favor of Ohio.

[/ QUOTE ]

off topic but we used to go to a restaurant called sweet tomatoes that had to change its name to three tomatoes because of this restaurant

[ChicagoTroy]

Smoque opened in Chicago in December, and the donks at Majestic Star have been buying my ribs & brisket on my way home the last trips. Wanted a second pass before recommending it, and it's pretty darn good. Best I've had in the city proper.

[Stagger_Lee]

What do the BBQ joints use to make their food?

Big gas setups with wood chunks for smoke?

Do any burn wood or charcoal? I imagine that doing this to a commercial level each day would not amuse the neighbourhood.

Is the food always cooked on site and served freshly cooked or are some of these joints shop fronts for food cooked elsewhere?

Any info on commercial BBQ joints would be appreciated. There are none at all where I live. Just me & my WSM.

[MicroBob]

have missed this thread until now.


[ QUOTE ]
there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs (http://www.hogsfly.com/)

[/ QUOTE ]


yeah, Rendezvous is the famous place in kind of a back-alley.
The dry-rub vs. wet-rub is a long-standing Memphis debate.

Have been to Rendezvous a couple times but didn't care for it quite so much. The rub itself turned me off. And the portions were incredibly small.

My Dad and I went there and had dinner.
Couldn't believe how small the meal was.
After dinner we were both still starving.
Screw that. Time for another dinner!!

I said we should screw this 'reputation' stuff and go to my already favorite place and we hiked up the street to Blues City Cafe on Beale.

Definitely my favorite place.

It's a wet-rub though making it different than Rendezvous.

Spectacular!

I have since learned that while Rendezvous has the famous reputation there are a number of Memphians who agree with me that the real best ribs are at Blues City Cafe.
You can tell how much pride the cooks take in their ribs.


Saw a thing on food channel a couple days ago where they had people on the street deciding whether they liked Rendezvous or Blues City ribs better.

Corky's is okay for a chain.
Sometimes better than other times of course. When it's good it's really good.


Want to go to a place called Pig-n-whistle near me which is supposed to be decent.

[illeagle]

[ QUOTE ]
What do the BBQ joints use to make their food?

Big gas setups with wood chunks for smoke?

[/ QUOTE ]
Most Texas joints have big brick smokers.

[ QUOTE ]
Do any burn wood or charcoal? I imagine that doing this to a commercial level each day would not amuse the neighbourhood.

[/ QUOTE ]Most burn wood. Rudy's uses oak. I think most might use mesquite but I'm not positive. The pollution really isn't bad and it kind of smells good compared to car exhaust.

[ QUOTE ]
Is the food always cooked on site and served freshly cooked or are some of these joints shop fronts for food cooked elsewhere?

[/ QUOTE ]
The good places cook it on site. I know that Pokejos in Austin has one central place where all of their smoking is done and then they truck it out to their various locations.

Just because the restaurant smokes on site doesn't mean it's fresh though, especially if you're buying at the very beginning of the lunch rush as many places will just reheat the leftovers from the night before.

[NicksDad1970]

[ QUOTE ]
have missed this thread until now.


[ QUOTE ]
there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs (http://www.hogsfly.com/)

[/ QUOTE ]





Want to go to a place called Pig-n-whistle near me which is supposed to be decent.

[/ QUOTE ]

Pig-N-Whistle is pretty good as well. My fav is pulled pork plates. I'm not as much into ribs so I can't comment on theirs.

Another new place in Memphis which is pretty good is Jim n Nick's BBQ. I wouldn't say it's any better than anywhere else just a little different.

[ChicagoTroy]

[ QUOTE ]
What do the BBQ joints use to make their food?

Big gas setups with wood chunks for smoke?

Do any burn wood or charcoal? I imagine that doing this to a commercial level each day would not amuse the neighbourhood.

Is the food always cooked on site and served freshly cooked or are some of these joints shop fronts for food cooked elsewhere?

Any info on commercial BBQ joints would be appreciated. There are none at all where I live. Just me & my WSM.

[/ QUOTE ]
Cookers are normally gas operated with wood pellets dropped on a timer. Southern Pride is a major manufacturer and many of the best places in the Midwest use them.

In the vast majority of cases, BBQ is never, ever sold "freshly cooked." Maybe that day, certainly that week, but it is nearly always reconstituted (reheated from a refrigerated or frozen state). Reconstituting is as much a trade secret as rubs, sauces, and cook time/temps.

[MicroBob]

[ QUOTE ]
[ QUOTE ]
have missed this thread until now.


[ QUOTE ]
there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs (http://www.hogsfly.com/)

[/ QUOTE ]





Want to go to a place called Pig-n-whistle near me which is supposed to be decent.

[/ QUOTE ]

Pig-N-Whistle is pretty good as well. My fav is pulled pork plates. I'm not as much into ribs so I can't comment on theirs.

Another new place in Memphis which is pretty good is Jim n Nick's BBQ. I wouldn't say it's any better than anywhere else just a little different.

[/ QUOTE ]


Yeah, I've seen that one too.
New one on Germantown is pretty near where I live.

If I get in the mood for BBQ I might check it out.

I'm trying to eat better healthier though and I'm pretty sure this doesn't qualify.

[guids]

This is why I got into bbq so much actually, it is becasue it IS healthy for you, well the meat is, the slaw, fries, and bread isnt.

[Ribsauce]

[ QUOTE ]
[ QUOTE ]
b's barbeque in greenville, nc. best ever.

[/ QUOTE ]

I second this.

http://img.photobucket.com/albums/v650/ruffneckrob/BsSignSm.jpg
http://img.photobucket.com/albums/v650/ruffneckrob/BsDoorSignSm.jpg
http://img.photobucket.com/albums/v650/ruffneckrob/Bs2Sm.jpg

[/ QUOTE ]I got to Greenville all the time and my douchebag friends won't ever go here with me. Next time I'm just going to go by myself. [censored] them

[MicroBob]

Your friends won't go there with you?
But next time you are going by yourself?

Did you take your enemies with you the last time you went?


guids - don't forget the beer. How can you have BBQ without a beer?

[burningyen]

[ QUOTE ]
anyone going to the big apple bbq this summer?

[/ QUOTE ]
Last year's was good but somewhat aggravating. IMHO the BBQ wasn't worth the huge lines or the cost of the VIP pass.

[burningyen]

[ QUOTE ]
where is the best bbq in nyc? has anyone been to dinosaur bbq?

[/ QUOTE ]
I've been to Dallas BBQ, Spanky's, Virgil's, Tennessee Mountain (gone), RIB (gone), Blue Smoke, and Daisy May's, and right now I'd say DM's has the best by far. I'd like to try R.U.B. next.

[Ribsauce]

[ QUOTE ]
Your friends won't go there with you?
But next time you are going by yourself?

Did you take your enemies with you the last time you went?


[/ QUOTE ]Next time I go to Greenville I am going there

[NicksDad1970]

[ QUOTE ]
[ QUOTE ]
[ QUOTE ]
have missed this thread until now.


[ QUOTE ]
there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs (http://www.hogsfly.com/)

[/ QUOTE ]





Want to go to a place called Pig-n-whistle near me which is supposed to be decent.

[/ QUOTE ]

Pig-N-Whistle is pretty good as well. My fav is pulled pork plates. I'm not as much into ribs so I can't comment on theirs.

Another new place in Memphis which is pretty good is Jim n Nick's BBQ. I wouldn't say it's any better than anywhere else just a little different.

[/ QUOTE ]


Yeah, I've seen that one too.
New one on Germantown is pretty near where I live.

If I get in the mood for BBQ I might check it out.

I'm trying to eat better healthier though and I'm pretty sure this doesn't qualify.

[/ QUOTE ]

We aren't too far from eachother I don't think. I'm in Arlington.

P.S. - Correct all that can't be good for ya. I've fallen completely off my diet so totally justified /images/graemlins/smile.gif

[MicroBob]

I'm in appartments not quite across the street from that new Jim and Nick's place but kind of close.

GF works at St. Francis Bartlett hospital on Stage Road.

[Stagger_Lee]

[ QUOTE ]
Cookers are normally gas operated with wood pellets dropped on a timer. Southern Pride is a major manufacturer and many of the best places in the Midwest use them.

In the vast majority of cases, BBQ is never, ever sold "freshly cooked." Maybe that day, certainly that week, but it is nearly always reconstituted (reheated from a refrigerated or frozen state). Reconstituting is as much a trade secret as rubs, sauces, and cook time/temps.

[/ QUOTE ]

I had no idea it would be reheated - this would have to detract from fresh cooked by a long shot. It would solve the logistical problems of supply and demand for slow-cooked food, but present a whole new problem of making it as palatable as BBQ should be.

How do these places compare to BBQ you cook yourself? In my experience reheated ribs are nowhere near ribs taken straight from the BBQ. Pulled pork reheats OK - but fresh is still way ahead.

[ChicagoTroy]

Home cooked (smoked) BBQ is going to be better than anything you get from any joint after you have a little practice.

[Stagger_Lee]

Using a weber smokey mountain cooker I can turn out some ribs & pulled pork that gets raves. But there is no BBQ available anywhere here . None at all. I had to order the WSM and wait for delivery from the USA.

Some places serve up 'American' ribs that are a joke. Semi steamed / grilled / sauced. Nothing at all like the real thing.

[Colt McCoy]

[ QUOTE ]
I had no idea it would be reheated - this would have to detract from fresh cooked by a long shot. It would solve the logistical problems of supply and demand for slow-cooked food, but present a whole new problem of making it as palatable as BBQ should be.

[/ QUOTE ]

Of course it has to be reheated. It would be impossible for it to always be fresh given it takes half a day to cook. But personally I've always preferred it after it sits an extra day anyway.

[Stagger_Lee]

Keeping it warm would be preferable to cooling/reheating for texture / tenderness. Reheating means reconstituting and would also result in some toughness/chewiness - hence the 'trade secret' methods I suppose. It is the long cooking times that made the logistics interesting in the first place.

[ScottieK]

Rio Rancho Pork & Brew - trip report

Saturday, my gf and I went to the Pork & Brew in Rio Rancho, NM. It's a competitive BBQ event that is part of the KC Barbecue Society BBQ series. According to a couple websites, there were 48 barbecue teams represented, including several from New Mexico, Texas, Kansas, Missouri, and one from Nebraska. Most of the outfits had brisket, ribs, and pork, and others had chicken, turkey legs, smoked sausage, and a couple other things. There were also two local microbreweries serving their good stuff in the beer tent.

This was the place to be if you like barbecue. Most vendors sold samples for $1, and you could get sandwiches or plates of food for $3 to $8. I’m a big brisket fan, and I bought “brisket shots” at just about every booth I visited. Definitely some of the best brisket I’ve ever had. I got a brisket sandwich from a booth called J and J Redneck’s BBQ, and it was amazing. Just imagine the most tender and flavorful brisket you can think of, and that was it. They took second in the brisket category, behind It Ain’t Prime. J and J won best overall. I also got another brisket sandwich at a vendor called Taste Buds BBQ, and they took fourth in the brisket category. I’m sure they smoked that stuff overnight, it was so tender.

For the pulled pork and ribs fans, there was plenty to go around. You could usually get a sample of pork or a rib for $1. I got a few samples of pulled pork, one with the Carolina vinegar-based sauce. Very good stuff. The one that stood out to me was from Carcass Cookers, who took third in the pork category. I also got a few sausages on a stick, very tasty and portable. We spent the whole day grazing from one booth to the next, with frequent stops in the beer tent. Sucked that we couldn’t take our beers with us, but we could bring food into the tent.

New Mexico offered up some local competition. Two teams that I thought would do well were Smokehouse BBQ and Ribs, but they didn’t place in any category.

Some of the smoker rigs that these teams brought were just enormous. They would take up an entire trailer. For an idea of how big these things are (somewhere around 30” in diameter x 108” long) check these out:

http://www.brinkmann.net/images/products/OutdoorCooking/855-3108-0.gif

http://www.thesmokering.com/products/PeoriaCooker/images/cooker_home_page.jpg

This just furthers my resolve to get a smoker and do some barbecue this summer. I’m also interested in being a BBQ judge at next year’s event….although I couldn’t imagine how to keep all those delicious samples straight in my mind. If you ever get a chance to attend one of these events, I highly recommend it.

ScottieK

[guids]

I did 6 slabs of ribs, cooked to perfection, got tons of compliments, personally though, I thought they were way too smoky, I used a couple big chunks of mesquite wood, and personally I dont think I like the mesquite, any other wood suggestions for ribs?

[oe39]

if you are driving on route 80 through pennsylvania, clem's bbq is definitely worth a stop. it's near college town, where penn st is.

1 pound of pulled pork for 8.50 plus rolls at 25 cents each. sides are decent, but the sauce is the reason to go.

also, no tables. eat on top of barrels if you are so inclined.

[pvn]

Germantown Commissary - mini trip report

http://www.commissarybbq.com/

http://www.commissarybbq.com/files/_media/promo_1.jpg

You know this place is good because of two things:

1) they have like three parking spaces

2) directly adjacent to the railroad tracks. ZOMG eating BBQ + watching trains = heaven.

The jumbo pulled shoulder sanny was above average. The pulled chunks were somewhat larger than I'm accustomed to, but texture and moisture were good. Plenty of flavor and aroma. The meat is served with no sauce, which I prefer since a lot of places put on way too much (usually these are places where the meat isn't so great on its own). The slaw (served on the side) was pretty bland and didn't do much to enhance the sandwich, which was the only major disappointment. Mediocre deviled egg on the side.

I got a side of Brunswick Stew, which I don't think I've ever seen in a Memphis-area BBQ joint before. It was very good, but the portion size was tiny, especially considering they charge $2.50 for it. It was basically the size of the little cups you get butter or sour cream in.

Nana puddin for dessert. A++++

Next trip will be a dinner trip, planning on tamales + ribs + lemon icebox pie.

[Nelson]

I usually use a hickory/apple combination and the ribs turn out great. Milder woods like oak and alder would also be good choices. Mesquite is probably too strong for pork ribs. I find the key is too not use too much wood or it overpowers the flavour of the meat.

[ike]

Dinosaur BBQ (in Syracuse, but presumably the other locations are just as good) is the best I've encountered. I'm going tomorrow, very excited /images/graemlins/smile.gif

[ChicagoTroy]

[ QUOTE ]
I did 6 slabs of ribs, cooked to perfection, got tons of compliments, personally though, I thought they were way too smoky, I used a couple big chunks of mesquite wood, and personally I dont think I like the mesquite, any other wood suggestions for ribs?

[/ QUOTE ]
Try fruit woods. Apple and cherry are both great with pork and poultry. Otherwise you can use hickory (strong) cut with oak (mild).

[corndog]

[ QUOTE ]
[ QUOTE ]
I did 6 slabs of ribs, cooked to perfection, got tons of compliments, personally though, I thought they were way too smoky, I used a couple big chunks of mesquite wood, and personally I dont think I like the mesquite, any other wood suggestions for ribs?

[/ QUOTE ]
Try fruit woods. Apple and cherry are both great with pork and poultry. Otherwise you can use hickory (strong) cut with oak (mild).

[/ QUOTE ]

What he said. I cook pretty much everything on Mesquite. Not because I like it the best, but because I am cheap and have an endless supply of free mesquite. If you are stuck with mesquite make sure you are using pieces with a low bark-to-wood ratio. Too much bark will cause the smoke to have a little acidic taste to it and can even coat the meat with gunk. Generally, if your smoke is a very thick white color you are getting too much bark. You prefer the smoke to be transparent as possible.

If you find your food is getting too smoky feel free to wrap it up in foil at some point during the cooking. I usually do this with ribs when I'm cooking on mesquite.

On brisket with mesquite I'll usually wrap it up in foil after 5 or 6 hours. Since I usually cook a brisket 12-15 hours, and since when it is wrapped it is only taking heat, I have even been known to occasionally (gasp) finish it up in the oven for the last 7 or 8 hours at 200-215F (don't go above the boiling point). It is a cheap way out and I'm too ashamed to tell any of my BBQ snob friends, but if you don't have a fancy temperature regulation system you can save yourself a lot of work. It is great if you need to have the food ready for something early like a football tailgate but still want to get some sleep at night. It is also a good way for brisket "rookies" to get the hang of it, since brisket is easy to mess up until you learn the finer points of temperature and smoke regulation.

When cooking a brisket for a later meal, I never stick it in the oven. Nothing beats sitting outside from 5am to 6pm with a cold beer in hand and a smoker full of slow-cooking meat next to you.

[Jauerback]

I'm hungry.

[Colt McCoy]

[ QUOTE ]
I'm hungry.

[/ QUOTE ]

Me too. Some chopped beef in scrambled eggs would be really good this morning.

[guids]

I think this week Im going to get back into the routine of grilling/bbq'ing a bunch of meat for the week, so I can get back into eating cleaner. What I would like is some different cuts of meat to try out. I have a brisket in the freezer right now, and I will probably do that sometime this week- if anyone has a good rub/marinade, Id like something a little different than the traditional stuff you see everywhere. Also, Id like some cuts of meat that I could try out, I think I may try smokign a prime rib, pork shoulder, and similar stuff sooner or later. Basically I need large cuts of meat, that will stay decent in teh fridge for a week, that I can pre-slice, grab and go.

[guids]

This is a bump, and to ask two questions, How long does a 6lb brisket take to thaw out? I am planning on cooking it saturday, and was planning on sticking in the fridge wednesday, enough time? Anyone have any tricks or tips on how to re-constitute BBQ, for home and restaurant use?

[suzzer99]

Aren't you in LA? If so invite me /images/graemlins/grin.gif and I'll bring over a big ol bottle of Gates BBQ sauce from KC. Best sauce you can buy.

[guids]

[ QUOTE ]
Aren't you in LA? If so invite me /images/graemlins/grin.gif and I'll bring over a big ol bottle of Gates BBQ sauce from KC. Best sauce you can buy.

[/ QUOTE ]

Im inst louis, I have 3 bottles of gates in the fridge, 2 regular, and one spicy. i like adding a bunch of honey and sugar to the spicy one.

[suzzer99]

Ahhhh. Nice work.

[slamdunkpro]

Wednesday should be fine. As for re-constituting, I put whole brisket in a disposable foil pan, add some beef stock and/or water, and various other liquids (about a cup total) cover over with foil and place in a warming oven/oven/smoker at about 175 - 200 for a couple of hours then turn the heat back to 160. Brisket will get a little soft but will hold for about 8 hours. Pork butts will hold all day.

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.

[guids]

[ QUOTE ]
Wednesday should be fine. As for re-constituting, I put whole brisket in a disposable foil pan, add some beef stock and/or water, and various other liquids (about a cup total) cover over with foil and place in a warming oven/oven/smoker at about 175 - 200 for a couple of hours then turn the heat back to 160. Brisket will get a little soft but will hold for about 8 hours. Pork butts will hold all day.

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.

[/ QUOTE ]


You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.


thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.

[Squareview]

fresh salmon steak, brown sugar on outside (pretty thick), smoker for a few hours. and no skin btw

[slamdunkpro]

[ QUOTE ]

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.


thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.

[/ QUOTE ]

If you have any bark it's going to be a little softer; other than that it's pretty close to right out of the pit. I do this so I don't have to smoke every day for the bar: It's also good portion control since all the cook has to do is plop it in boiling water & plate.

[guids]

[ QUOTE ]
[ QUOTE ]

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.


thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.

[/ QUOTE ]

If you have any bark it's going to be a little softer; other than that it's pretty close to right out of the pit. I do this so I don't have to smoke every day for the bar: It's also good portion control since all the cook has to do is plop it in boiling water & plate.

[/ QUOTE ]

Thanks for teh advice. FWIW, I am doing my first brisket in the WSM today, just lit the chimney about 20 minutes ago. Its only a 5.5lb'er and its 9am now, so Im hoping the thing will be down about 6 or 7 tonight.

[corndog]

I'd be worried that your brisket might be too small. You want a packer cut with lots of fat on it when you are smoking, and keep the fat side up. Otherwise your meat might get too dry during it.

If it is a lean brisket, but some strips of bacon or something like that over the top of it while it is smoking so it still has some fat up there.