BBQ?

[bk43]

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

Happy to. Folks have all kinds of names and variations for those. No matter what you call them or put on them they're fun and a great hors d'oeuvre. I strip the insides of the pepper halves, lay down a little Phily Cream Cheese, a Little Smokie, wrap in bacon and sprinkle with BBQ rub. Here's that batch ready for eatin'.

Bob

 

[Forester]

Redlevel, you, Sir, know how to live life.

 

[ladder13]

You leave pizza to NY-NJ and we'll leave grits to you.

 

[sheriffoconee]

You leave pizza to NY-NJ and we'll leave grits to you.

you gotta deal, as long as ya'll don't even try to make biscuits and gravy either....

 

[29Wheelgunner]

BBQ, pork is a must, but I've had some killer beef brisket and decided that I can live with both, pig and cow. They just can't live with me.
Yummy!

 

[redlevel]

What a sight! Pulled pork done right!
Mark, I'd have to be carried to my car after spending the 4th with y'all! Now I'm hungry.

Misty, after 25 years of cooking it, I feel like I am finally learning how! Low heat, and a long time. You come on down for The Fourth! If you don't feel like driving, we'll lay out a pallet and you can just spend the night!

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

Yessir, the Stars and Stripes flies in front of the house in the position of highest honor, but, as you see, we reserve a prominent place to display the Stars and Bars.

Redlevel, you, Sir, know how to live life.

Thank you sir, we do try hard. God, Country, Family, and Friends are what it is all about. And good hawg meat cooked up right, too.

 

[gunlovingirl]

Happy to. Folks have all kinds of names and variations for those. No matter what you call them or put on them they're fun and a great hors d'oeuvre. I strip the insides of the pepper halves, lay down a little Phily Cream Cheese, a Little Smokie, wrap in bacon and sprinkle with BBQ rub. Here's that batch ready for eatin'.

Bob

That's on my "gotta try" list!

 

[CAJUNLAWYER]

"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.

Brisket is the wonderful exception to the all pork rule-
Although every now and then some bbq yard bird goes down nice
Oh-and it's spelled Ketchup-at least by us real men south of I-10

 

[Tony Tiger]

Recently I really got back to big interest. Resurrected my Weber grill and trying Vortex cooking on wings thighs and ribs. All turned out great. Put it in a table to bring things together, but not necessary. Handy storage under table. Cuts cooking time in half and crisps up the chicken skin great like an oven.