BBQ

[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/



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 [img]/images/graemlins/smile.gif[/img]

[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).

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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]

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I'm hungry.

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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.