Anybody here BBQ?
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Joined: Apr 2002
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From: Back where I started...
Anybody here BBQ?
I love anything cooked over applewood. I know too many people who (no kidding) will make campfires and even cooking fires with scrap lumber. Scrap TREATED lumber. It must be because they drive Chevy's. Or maybe that's WHY they drive Chevy's.
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Tuned
Joined: Oct 2001
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Anybody here BBQ?
[updated:LAST EDITED ON 17-Sep-02 AT 04:12 PM (EST)]Alright!!! we got us a discussion going on. 
I use both a Weber kettle and a Weber Smokey Mountain cooker (long cook times). Since wood is fairly scarce here in Arizona, I use mostly a mixture of charcoal and wood chunks (apple, hickory or pecan) in the Smokey mountain. I've obtained 14 hours of cooking straight on that cooker....great for the old pork shoulder or brisket.
(not an endoresment...just what I've experienced)
2 years ago I tried the pit technique...what a disaster. I didn't use nearly enough wood to get the necessary coal base. Needless to say when I opened it up on New Years eve, it STUNK to high heaven.
Then the retching commenced...had to throw everything away and haven't had the guts to try it again. I've been thinking about it though.
I used to have a gasser...they are a bit more convenient, but I think one achieves a much better flavor over charcoal/wood. Anyone ever used Lump charcoal? It burns awful hot, but supposedly doesn't have the additives that something like Kingsford has. I know it tastes better to me.
DutchmanAZ
I use both a Weber kettle and a Weber Smokey Mountain cooker (long cook times). Since wood is fairly scarce here in Arizona, I use mostly a mixture of charcoal and wood chunks (apple, hickory or pecan) in the Smokey mountain. I've obtained 14 hours of cooking straight on that cooker....great for the old pork shoulder or brisket.
(not an endoresment...just what I've experienced)
2 years ago I tried the pit technique...what a disaster. I didn't use nearly enough wood to get the necessary coal base. Needless to say when I opened it up on New Years eve, it STUNK to high heaven.
Then the retching commenced...had to throw everything away and haven't had the guts to try it again. I've been thinking about it though.
I used to have a gasser...they are a bit more convenient, but I think one achieves a much better flavor over charcoal/wood. Anyone ever used Lump charcoal? It burns awful hot, but supposedly doesn't have the additives that something like Kingsford has. I know it tastes better to me.
DutchmanAZ
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Joined: Feb 2002
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From: Atlanta, Georgia, USA
Anybody here BBQ?
..And Wildjon's from Georgia, so you know he knows how to BBQ. My favorite is Brunswick Stew. I love a shredded pork sandwich, but lately, I'll only eat the all-ham BBQ, the regular stuff is way too fatty to enjoy. For those of you who've been there, Pappy Red's does about the best job on pork I've ever had! South Carolina's where I go to school, and I will say that Melvin Bessinger is the BBQ king of the Palmetto state. It's the same as you can get at Maurice Bessinger's in Columbia, SC. The cheeseburgers are great too!
'77 F100, 302 (the aftermarket Prodigy), C4
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The TorqueKing
'77 F100, 302 (the aftermarket Prodigy), C4
Cadet Second Lieutenant John F. Daly III
South Carolina Corps of Cadets, The Citadel
The TorqueKing
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From: USA
Anybody here BBQ?
as long as we are talking bbq, try this, put your ribs in tinfoil with some pinapple juice and a little beer. put them on to cook, dont touch then just cook them like that for a good 15-20 min on each side, depending on how think and the temp. then pull off the tinfoil, and sear the edges and then serve. you can add some bbq sause now but i like em plain. if you want more flavor throw in some garlic and lime, and onion. man o man i am getting hungry and all i got in the fridge is hot dogs, damn colege life.
1977 F250 460
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1977 F250 460
C6 Hedman Headers
Dual 40 series
edelbrock performer
holley 4160
msd 6a and blaster coil
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From: Colorado
Anybody here BBQ?
My $.02....
Best BBQ I have ever had was a couple of years ago at my brother's house in Wyoming. We BBQ'd a large buffalo sirloin roast, wrapped in bacon. This was done on a Weber. Took the charcoal and after getting it going well, moved it to either side of the grate. Placed the roast in the middle. If I remember correctly, it took about 4 hours to cook. We did add some charcoal while cooking too. Buffalo , just like game meats, should NEVER be cooked well done.
As for a great place to eat, Authur Bryants in Kansas City gets my top rating. I would imagine anyone in the midwest that is into BBQ knows of this place. I haven't eaten there in many years myself, hope it is still open. The original owner passed away several years ago, his nephew ( I think) took over. You can buy his sauce in the stores, but not the same as eating there.
Best BBQ I have ever had was a couple of years ago at my brother's house in Wyoming. We BBQ'd a large buffalo sirloin roast, wrapped in bacon. This was done on a Weber. Took the charcoal and after getting it going well, moved it to either side of the grate. Placed the roast in the middle. If I remember correctly, it took about 4 hours to cook. We did add some charcoal while cooking too. Buffalo , just like game meats, should NEVER be cooked well done.
As for a great place to eat, Authur Bryants in Kansas City gets my top rating. I would imagine anyone in the midwest that is into BBQ knows of this place. I haven't eaten there in many years myself, hope it is still open. The original owner passed away several years ago, his nephew ( I think) took over. You can buy his sauce in the stores, but not the same as eating there.
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Joined: Sep 2001
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Anybody here BBQ?
Bryant's is still there. Kansas City==BBQ!
I live in Kansas City, do you have to ask?
The type of sauce/wood you use depends upon what/how you are cooking. One size definitely does not fit all when you BBQ.
My Scout Troop has duty at the American Royal BBQ contest the first weekend in October. It is an annual thing for our Troop. You can smell the smokers from many miles away. The food for the volunteers consists of the leftovers from the judging :-) Many of the contestants will feed us also. It is so hard to walk sometimes...
I live in Kansas City, do you have to ask?
The type of sauce/wood you use depends upon what/how you are cooking. One size definitely does not fit all when you BBQ.
My Scout Troop has duty at the American Royal BBQ contest the first weekend in October. It is an annual thing for our Troop. You can smell the smokers from many miles away. The food for the volunteers consists of the leftovers from the judging :-) Many of the contestants will feed us also. It is so hard to walk sometimes...
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Tuned
Joined: Oct 2001
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Anybody here BBQ?
IF anyone ever thought of competing in BBQ contests, or simply would like to learn more, here's a link: http://www.rbjb.com/rbjb/rbjbboard
They are good people over there, so please treat 'em right.
They are good people over there, so please treat 'em right.
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