Best BBQ Meat

What is the best BBQ meat?

  • Total voters
    128
redlevel said:
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IMG_2757.jpg


Barbecue=Dead Hawg ------- Ribs, Boston Butts, Shoulders, Hams, or the Whole Hawg. I happen to use Boston Butts predominately. These were cooked to about 195 degrees over a period of 14 hours. This results in meat that literally falls off the bone when it is pulled. Cooked these up last Fourth of July. Will do it again 6/4/2011, God Willing and the creeks don't rise. Come on down, or up, whichever the case might be, you are all welcome. We don't serve no beer nor corn likker in deference to my 92 year old Mama. She don't hold with drankin' and cussin'. She will throw down on you with her Model 37 if you come snooping around her house in the dark of the night, too.
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I don't drink, smoke, cuss or walk around in the dark...what was that address again, I'm real hungry. :D
 
Most generaly the majority here is dead right PORK! I gotta admit however, when it comes to ribs I like beef better.
 
Love them all and have special marinades for each one, yet baby back ribs slow done on the grill served with apple cider vinegar slaw, cold corn relish, and corn bread with diced peppers is KING.:D
 
redlevel, that puled pork sure looks good, but I gotta vote for brisket, tough to beat a properly smoked brisket.
 
I can't wait 'til sombody invents a Java based "SmellNet"!! :D

rags
 
I normally do two kinds of smoking (BBQ to some), beef ribs which I buy from a store that cuts their own rib-eyes so I get all the meat. Ever since the packers found out they could cut the meat from between the ribs and sell it for more money as ground beef I have avoided packer ribs like the plague.

The other is briskets, usually whole ones. I am doing a flat tomorrow to take the the gun show Friday so we can have lunch at our tables.

I often smoke jalapeños while I am smoking other stuff, they make a good appetizer.

bob
 
The best BBQ meat is what is on sale or in the freezer already! I have cooked and eaten everything mentioned already and love it all. Even had a whole smoked balogna and a smoked meatloaf-don't judge till you try it-good stuff. Sweeter sauce on pork and chicken than beef,and a little vinegar twang is good too.
 
Do you actually expect a feller whose outfit just rounded up and put 6500 head of cattle on trucks in the last two months to say pig?:cool::D
 
ia1727 said:
Salmon--

Friend of mine gave me a 20 pounder they caught in Lake Michigan last week--it's going on the grill. Double wrapped in foil with lemon slices and lots of butter--open the foil for the last 20 minutes or so and let it sear--just like eating candy.

Steve
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Steve,
Respectfully sir, that isn't "barbecue," it is grilled salmon.

Just because you cook it on a grill, doesn't make it barbecue. Barbecue IS NOT a verb, it is a noun. If it doesn't involve smoke of some sort (Hickory is perfect for pork), and some sort of sauce or sauces (rub, baste, dipping or finishing) it ain't barbecue.

And in Tennessee, it is against the law to serve anything but pork as barbecue, and it is against the law to serve Yankee Tea (unsweetened iced tea).

I do have somewhat of a recognized expertise in these matters, thank you very much.

The Highlander
 
Guess who's coming for dinner?

Hey, the poll didn't have an "Other" option. Didn't anyone ever see the movie "Fried Green Tomatoes?" :eek:
 
redlevel said:
IMG_2757.jpg
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Despite growing up on a cattle ranch, I love most of what's called barbeque, having always enjoyed the local fare wherever I went.

However, having moved to NC recently, I can't find a place that serves descent "q". Everyplace I've tried brings out soggy meat with little form or taste to it. I like the vinegar sauce, although the one I make seems to have a bit more bite to it. If the pork around here looked like what I see in that picture, I'd be all over it.

So...a challenge to the NC members. Tell me where a descent "q" place is in the Sanford-Fayetteville area.
 
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