chaoskitty 0 #26 July 1, 2009 Quote You can take the girl out a Texas but I guess you cant take the Texas out of the Girl.Why in heaven's name would you want to do THAT?? Quote Share this post Link to post Share on other sites
futuredivot 0 #27 July 1, 2009 Ribs Rub, no sauceYou are only as strong as the prey you devour Quote Share this post Link to post Share on other sites
Brains 2 #28 July 1, 2009 Quote Quote You can take the girl out a Texas but I guess you cant take the Texas out of the Girl.Why in heaven's name would you want to do THAT?? He's crazy! Never look down on someone, unless they are going down on you. Quote Share this post Link to post Share on other sites
jceman 1 #29 July 1, 2009 Still waiting for HH to throw the giraffe BBQ! Faster horses, younger women, older whiskey, more money. Why do they call it "Tourist Season" if we can't shoot them? Quote Share this post Link to post Share on other sites
warpedskydiver 0 #30 July 1, 2009 Pork shoulder or butt (which is actually a shoulder cut) I like St. Louis ribs and pig roasts as well. Salt Pepper and garlic, then roast it very slowly for hours and hours. By the time it is ready you are salivating from the smell. Lamb is great on a spit also Quote Share this post Link to post Share on other sites
FlyingJ 0 #31 July 4, 2009 QuoteHere in Texas, it's brisket, slow cooked... for hours, over a mesquite fire. Some will use a rub of various spices and when done, should show a good 'salt line'. Barbecue sauce is served on the side. Chuck Well said, slow smoked with a secret rub and better not have any sauce anywhere near the meat. The sauce is for mopping up with the white bread if you already sopped up all the meat drippings.Killing threads since 2004. Quote Share this post Link to post Share on other sites
LongWayToFall 0 #32 July 4, 2009 Just fired up my smoker an hour ago (1am) to do a 10lb pork shoulder. Should be tasty! Done in 15 hours..... Quote Share this post Link to post Share on other sites
masterrig 1 #33 July 4, 2009 There ya' go! Chuck Quote Share this post Link to post Share on other sites
Beachbum 0 #34 July 4, 2009 Quote mustard-based is SOUTH Carolina style. As for NC: http://hkentcraig.com/BBQexp.html come on, get it right! I prefer the Eastern NC style, slow cooked whole-hog pork (pulled, of course) in a vinegar and hot-pepper "sauce". All that tomato-based stuff they serve anywhere west of Raleigh is just too heavy for me. oh man, i miss it...no one out here knows what the hell they're doing. eeeeewwwwww .... I lived up there for a few years, and the first time I went into a BBQ joint and couldn't even find beef on the menu I knew I was in trouble! Pork isn't BBQ ... it's just meat cooked LIKE BBQ ... ... and that vinegar sauce .... ???? Being a Texas, I'm one of the beef lovers, but chicken, etc. is ok too ... ribs must be beef, not pork!!! And don't forget to throw a bit of good old kielbasa (sp?) on there too ... :) ... Dang ... someone at the dz better have the smoker fired up later today ...As long as you are happy with yourself ... who cares what the rest of the world thinks? Quote Share this post Link to post Share on other sites
shropshire 0 #35 July 4, 2009 Slow roasted Pork is my all time favourite but Prawns are good too. (.)Y(.) Chivalry is not dead; it only sleeps for want of work to do. - Jerome K Jerome Quote Share this post Link to post Share on other sites
warpedskydiver 0 #36 July 4, 2009 You can always make a smoker inside it, use a stainless steel pan and an electric element under it, no gas required. When not in use, remove it. You only need to get to 225 Degrees, just don't lift the lid. Quote Share this post Link to post Share on other sites
usedtajump 1 #37 July 4, 2009 Before we moved to Kentucky from Texas the only thing I considered BBQ sliced beef brisket and its still my favorite. After relocating to Kentucky I was shocked to find that beef was nowhere on the local BBQ radar and the only thing you could find was pulled pork, yuck. Pork ain't BBQ, beef is BBQ and that's the way it was. However, the longer I've lived here, the more more I've come to appreiciate BBQ pork and just go along with the local tradition. Still, given my choice, beef wins still wins hands down. Smoked a beef brisket the day before yesterday and used nothing on it but a thin layer of rock salt on the fat layer on top and hickory chips in the charcoal. Nine hours later...........BBQ. The older I get the less I care who I piss off. Quote Share this post Link to post Share on other sites
gonzalesna 0 #38 July 4, 2009 Quote Alright.. Another critical debate that must be settled.. Barbecue. What kinda Meat, How should it be prepared and what kinda sauce first comes to mind when you think Barbecue?? Lets hear it. I like most all types of Barbeque but generally prefer Old fashion Smoked Pulled Pork with a Carolina style mustard based sauce. The 4th of July is coming up, Share your Barbecue secrets. I'll start sharing my BBQ secrets as soon as you start sharing your Jello Shot secretsSome people refrain from beating a dead horse. Personally, I find a myriad of entertainment value when beating it until it becomes a horse-smoothie. Quote Share this post Link to post Share on other sites
stitch 0 #39 July 5, 2009 And you claim to be from the south. It's Bar-B-Q !! "No cookies for you"- GFD "I don't think I like the sound of that" ~ MB65 Don't be a "Racer Hater" Quote Share this post Link to post Share on other sites
warpedskydiver 0 #40 July 5, 2009 Well my marinated Shish Kebab did not turn out as well as I wanted it to yesterday, but it was still pretty good. The Potato salad went over pretty well, Eugene brought baby portabellas, and we tossed those with some marinade and grilled them on skewers.......mmmmm Quote Share this post Link to post Share on other sites
Gene03 0 #41 July 6, 2009 When I got home this morning I put the leftover beef and 'bellas in two cans of diced tomatoes with some garlic, lot of chili powder, paprika and cumin. Simmered it for about 3 hours until it was almost fall apart tender. Turned out rather well.“The only fool bigger than the person who knows it all is the person who argues with him. Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966) Quote Share this post Link to post Share on other sites
