BBQ

[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 btw.



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



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


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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 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.