BBQ?

[Dude Jones]

The meat not the guns... I am from Kansas City and BBQ is a not just a meal but a way of life here... Hickory smoked low and slow with a sweet yet spicy tomato based sauce. But I am curious how do yall do your BBQ?

 

[Ogandydancer]

BBQ M-U-S-T be pork by definition and if you are from within less than 35 miles of the renowned BBQ capital of the south like I am (Lexington NC) you will find out that each and every BBQ restaurant has it's own unique sauce which makes it it's own animal. However there is also a place at Goldsboro called Wilbers BBQ that is also very unique and very good. Second it needs to be slow smoked and that is a biggie. I lubs me sum good BBQ.

 

[Forester]

But I am curious how do yall do your BBQ?

Just slap it on the hot grill for a couple of minutes.

 

[rondo]

Oregon is not known for its BBQ, so I gotta fend for myself. We grill a few times a week, but I must BBQ at least once a month (it would be every day if I had the time). Brisket, pork butt, whole chicken, ribs - it's all good.

I like to experiment with sauces, home-made rubs & smoke woods, but always cook low & slow on a little 'ol Weber smoky mountain. Someday I'll build a real BBQ...

 

[PPCSHOOTER]

THERE IS NO REALLY GOOD BBQ UP NORTH BY ME. SO SOME OF YOU MIGHT THINK I DON'T KNOW WHAT I'M TALKING ABOUT. BUT I HAVE EATEN BBQ ALL OVER THE COUNTRY FROM SC, TO KC TO AZ AND TOO MANY PLACES IN BETWEEN. I SEEK BBQ WHERE EVER I GO.

RUDYS BBQ IN SAN ANTONIO TX WAS MY FAVORITE.
I KNOW THAT NOW THEY SELL FRANCHISES. BUT THE ORIGINAL IN SAN ANTONIO IS MY FAVORITE . JP

 

[Jst1mr]

Low and slow with any of several types of wood. We also go beyond pork and invite other critters as well. Sauces of many types, but that KC sauce tends to be on the sweet side, and that Carolina sauce on the vinegar side, though 'tis all delish. The one big rule - no propane allowed!

 

[jlanecole]

"BBQ M-U-S-T be pork by definition..."

I respectfully disagree, although pork is pretty good.

As a Texan, I am of the opinion that BBQ is made with a brisket of beef, preferably a full-cut one with a nice layer of fat. Dry rub, or just salt and pepper, and smoked with oak. I like to do mine in my Big Green Egg for about 24 hours at around 215*. Sauce should be served sparingly, and somewhat sour, but not very sweet.

 

[feralmerril]

Just nuke it in the microwave.

 

[snakeman32]

I have to agree with the low and slow. I experiment alot with different things but I am a fan of the tomato based sauces. I use all kinds of meat also. Domestic meat and the stuff that I shoot during hunting season. Now I am craving BBQ. Guess I will make a trip to the butcher in a little while and get some meat for tomorrow.


snakeman

 

[MATTHIAS]

BBQ South Texas style....finger ribs,beef fajita,pork sausage and other tinghs smoked with mezquite wood and marinated with salt,lemon and some beer...Corona of course.

 

[HOUSTON RICK]

Them boys east of the Mississippi think that BBQ is a sauce made of catsup and sugar that you pour on shredded pig. Someday, we may let them taste the real stuff, but for now, what they got is good enough for them.

 

[Grog]

North Carolina has three distinct styles of BBQ, South Carolina has mustard -based sauce too. I'm moving to Texas in two weeks and I found out it's possible to make BBQ out of an animal that does not go oink.


This will be an interesting phase of my life

 

[handejector]

Them boys east of the Mississippi think that BBQ is a sauce made of catsup and sugar that you pour on shredded pig. Someday, we may let them taste the real stuff, but for now, what they got is good enough for them.

It truly is good enough for us.
I have long noted that Texans, and some other poor misguided Westerners, tend to burn cow parts over fires and call it barbecue. This is fine because I am sure it suits their, shall we say, unenlightened palates. We merely smile, and nod politely, content in the knowledge that somebody has to eat the poorer cuts of beef. We also understand that we are roughly a century ahead of the west in being settled by the Europeans who developed true barbecue, and 60 years ahead in being part of the US of A, so we expect a lack of understanding of the process.

You need to eat at Harold's in Atlanta sometime. Do the chopped pork and Brunswick stew. Their stew is so good, you'll want to slap your Momma for not making it, and your Granmomma for not teaching her how.

DISCLAIMER- before you guys get your spurs tangled in your underwear, I am only pokin' fun atcha.

 

[sheriffoconee]

true that handejector, those dern Texicans put catchup on a cow and call it BBQ, when everyone knows that REAL BBQ comes from a pig.....
and if you are gonna eat at Harolds, get a couple of pieces of cracklin' bread while you are there.....talk about Momma slappin'.....that stuff is good

 

[feralmerril]

Whats wrong with catsup? I put it on pizza.

 

[redlevel]

This here's how we do it in Butler, Georgia. Minimum of 12 hours over direct coals. Pulled and sauced with two or three different types of sauce to suit every taste. Grill made at the machine shop from an old 200 gallon diesel tank. If y'all happen to be down here on The Fourth, drop on in. No beer and no corn squeezins in deference to my 91 year-old Mama. She don't hold with it. We have a good time anyhow.

 

[gunlovingirl]

What a sight! Pulled pork done right! And those sausages look mighty good too! I love just about anything fixed on the BBQ. There's always a debate on what's best, wet or dry. I love both! Depending on what I'm fixing, I use both too. I love a good cajun dry rub on pork loin but a good wet sauce on ribs.
Mark, I'd have to be carried to my car after spending the 4th with y'all! Now I'm hungry.

 

[bk43]

Here's some ribs and ABT's(Atomic Buffalo Turds) ready to go. Note the temp on the WSM, nailed at 240 degrees. Wood for this cook was apple with a little hickory.

The rub is from the Vergos' Rendezvous in Memphis. We like to try different rubs and sauces from around the country and that's one of this crew's favorites. Sauces from Gates in KC and Sonny Bryan's in Dallas also get high marks. Hell, we'll even try some of them runny vinegar and mustardy sauces from eastern NC every now and again.

There is just no finer eating than BBQ done low and slow(not counting biscuits and gravy or chicken fried steak of course).

Bob

 

[Muley Gil]

"Whats wrong with catsup? I put it on pizza."

That's the way it was served in Kosovo. A few of the pizzas even had an egg in the middle.

Give me Pizza Hut any day!!!

I tend to agree with Lee on this one. Though I do like my sandwiches to be pork shoulder sliced outside meat.

And no runny, vingegar sauces like they serve in Lexington. I'll take a tomato based sauce any day.

Hey redlevel, I like that 1st Natrional flag y'all got flying!!!!

 

[vintagesmith]

Ok, BK43, no fair posting that great looking pic without telling us what is in those jalepenos! Please!