BBQ

[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.
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]

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

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[KJS]

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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.

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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]

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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.

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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.