BBQ Thread
- Thread starter Tapate50
- Start date
zitothebrave
Connoisseur of Minors
I've been deprived of BBQ for quite some time. Haven't had any since last summer of any note and don't really see that changing.
I will discuss it though as someone who used to smoke it at a minimum of once a month. My go to place was sweet lucy's just outside Philly. Haven't found another one to dominate it yet in the Northeast. Though I'm sure there's a few places in NYC.
For cooking though I can talk about it all day and all night. Lots of smoke, lots of time. One of the better days I had was a 4th of July probably 6 years ago from this 4th. I smoked a pork butt and 4 racks of ribs, made my own homemade BBQ sauce, and for breakfast and lunch treated myself nicely. While we were heating up the coals (good smoking wood isn't easily and cheaply available near my parents so we used charcoal for base heat then lots of wood on top. Saved us a good deal of money) I threw a cast iron griddle on the fire and fried up some bacon and eggs. For lunch I cut a slit in some nice kosher dogs, stuffed them with cheese, wrapped in bacon and then smoked for a few hours.
I will discuss it though as someone who used to smoke it at a minimum of once a month. My go to place was sweet lucy's just outside Philly. Haven't found another one to dominate it yet in the Northeast. Though I'm sure there's a few places in NYC.
For cooking though I can talk about it all day and all night. Lots of smoke, lots of time. One of the better days I had was a 4th of July probably 6 years ago from this 4th. I smoked a pork butt and 4 racks of ribs, made my own homemade BBQ sauce, and for breakfast and lunch treated myself nicely. While we were heating up the coals (good smoking wood isn't easily and cheaply available near my parents so we used charcoal for base heat then lots of wood on top. Saved us a good deal of money) I threw a cast iron griddle on the fire and fried up some bacon and eggs. For lunch I cut a slit in some nice kosher dogs, stuffed them with cheese, wrapped in bacon and then smoked for a few hours.
pfiggy
Danville Rookie
Tapate50
Well-known member
Had trouble keeping temp steady and it climbed over 300 for a little while but this 7.5lbr was done in a bit under 8 hours. Pecan wood for flavor, Butt Rubb, Leggs BBQ seasoning, and some brown sugar were the flavor. Wish I had added a little more pepper and salt...coulda used a hair more garlic flavor too. Not bad for first go.
zitothebrave
Connoisseur of Minors
Shocker. Another moronic statement from gilesfan. Ignoring the fact that no one gives a **** about BBQ in Virginia. Several of the best BBQ joints in the nation are in Missouri, Chicago, or NYC. Not to mention cool local BBQ like pit beef in Maryland.
Its like if I made a thread about bread and said everyone not from the north east gtfo. Ignoring quality locations elsewhere.
zitothebrave
Connoisseur of Minors
Congrats you have an opinion. Personally I don't sauce any of my BBQ. Why ruin the flavor of my rub and smoking with sauces? Only time I consider is if I overcook my wings.
Tapate50
Well-known member
Tapate50
Well-known member
First BBQ dish I learned was smoked chicken quarters. Used to do them hot and fast on my Weber kettle with the coals on one side and the quarters on the other and wet wood chips for smoke. Bout an hour and they were perfect. A quick sear skin side down for crisping the skin was just right.
I do have to get crackin on a vinegar based sauce. Shouldn't be difficult.
I do have to get crackin on a vinegar based sauce. Shouldn't be difficult.
zitothebrave
Connoisseur of Minors
Brisket takes a long time and a lot of patience but is worth the payoff.
As far as vinegar vs tomato, that's all based off where you're from. I throw mustard into the vinegar category for what it's worth. As someone who's not from an area where I grew up with one or the other I can respect the qualities of each sauce. If I'm saucing I generally go vinegar with pulled pork, tomato with ribs and chicken, for Brisket nothing. Ever I can never do it ever.
Memphis, South Texas, North and South Carolina, Missouri, and Hawaii. Places that truly know how to do BBQ. I'm sure other places have their own couple of joints that do it well, but these places do it right consistently. So many places to name I don't have enough room.
Rendezvous is Memphis is one of the best, possibly my favorite. Their dry rub is so frigging good.
Rendezvous is Memphis is one of the best, possibly my favorite. Their dry rub is so frigging good.