Kansas City, Memphis, Carolina, Texas or anywhere else. How many besides me love Q and how many enjoy smoking your own barbecue, blending your own rubs and concocting the perfect sauce?
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Kansas City, Memphis, Carolina, Texas or anywhere else. How many besides me love Q and how many enjoy smoking your own barbecue, blending your own rubs and concocting the perfect sauce?
I do and I would think lots of us here do.
My favorite part about travelling through the south is the barbecue.
It's tough to find good bbq in Minnesota.
Absolutely. There are quite a few bbq fans on SRP....even a few Eggheads.:)
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I love my Big Green Egg!!!!
Yeah man!
Here is a post I did from my fall church smoke.
http://straightrazorpalace.com/conve...lled-pork.html
I love to fire up the grill. BBQ or anything else cooked over the flame. Any of you guys watch "Primal Grill" hosted by Steve Raichlen? He makes me want to start a whole new acquisition disorder....grills of every and all sorts.
oh.. the egg is so cool.. i'm stuck with a silly propane grill for now.. but it get the job done..
i love to grill a nice tri tip every couple of weeks.
Niiiiiice. My first smoker was a Weber bullet. Still the best I've used.
Now looking for a new one after I find a house here in VA. I'm thinking of one of these: The Party Any experiences, good or bad? I'll have to look into a BGE too now....
I'm also trying to build my own thermometer/fan controller. I've seen commercial units but am enjoying the challenge of scratch building one from an Arduino micro controller (2, actually, one for the base and one for the remote), a pair of XBee wireless modems, some thermocouple and my own software.
That was also the hardest thing about moving away from KC back in '93. Have you tried Fiorella's? Amazing Q considering it's shipped frozen. Warm it according to their instructions and it's bloody amazing. Kansas City BBQ At Its Best: Mail Order Online, Find Restaurant Locations and See Menus | Jack Stack Barbecue
I am an egg man. Given that I've worked with refractory fires for many years I cannot explain why it took so long to shift to this kind of fire for cooking.
I am going to build a brick dome for baking this summer though.
I love my Big Green Egg and I try to use it at least three times a week. I tend to grill more than I smoke. As a grill, it is the best I have ever owned. I don't smoke a lot of meat at low heat, I usually only smoke a couple times a year. I have smoked a few Boston Butts and they always turn out great on the egg. I have tried different store bought rubs, seasonings and marinades and I have tried making a few from stratch, but I keep going back to my favorite rub called Butt Rub Seafood & Barbeque Rubs and Seasonings Source - Butt Rub.com.
Here is my egg in action.
Now we are talking! Gonna post a few pics I took of some ribs I cooked foir New Years Day and a load of briskets I cooked along with a few family members for a benefit bbq we had for a cousin of ours who suffered a stroke. Enjoy and yes, I hope all of you get HUNGRY!
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No samples? Man, that's just cold....
BBQ.............Can't stand it!! Smokey,finger lickin greasy,savory , sometimes sweet,with butter,bread and beans,corn on the cob and collard greens,Sauces ranging from Kansas red to Alabama white......Nope,can't stand it.Chicken,pork,beef,lamb,goat,even fish....hate it.Pecan and sweet potato pie for dessert or cobbler,loathing sheer loathing......... Why do you ask? I got a great Recipe for homemade Alabama white BBQ sauce and my own Gator dust that I use to rub on everything and use it in my gumbos,jambalayas and etoufee.And would ya believe I'm from Northern Michigan not the south. But yea....still loath the stuff even though I'm drooling like a schoolboy over a group of cheerleaders whenst looking at Cgarzas Q porn.Nope HATE IT !:D:D:D
Lol..... Man I tell you what, I've never in my life turned down a god etoufee or gumbo. Houston is an amazing place because there's such a wide range of cuisine to choose from, especially good homemade cooking. When Katrina hit Houston became New Orleans Lite, and the Cajun food down here is immaculate. Any of you boys ever come this way let me know, plenty of places to dine in our fine city.
BBQ wise however I have to get my hands dirty myself. One of the best things my dad passed down to me was how to work a pit. Burned my first piece of meat at 11 years old and been hooked ever since. 18 years later and I still can't touch my old man!!!!!!
Dear Mr Garza..........Gawd if I only had a car and the time......you and I would be chowin like Zombies at the Apocolypse
Okay, this is funny. The banner ads from Google just switched to being all about barbecue!!!
As well they should.........I'm going to go eat ,this is killin me !
Vic...C Garza is the guy showin the B.B.....QPORN! Just like when you show cast iron porn with frying pork chops my man
yeah.. i just figured that out.. it's all looking so good. i want some ribs.
I love to break out the smoker or use my grandparents old smoke house ot smoke so venison ribs and then smother them in sauce and slow cook them. I also love ot take and grow so jahalapenos, let them ripen till they turn red and then smoke them for about 70 hrs at 150 over hickory or mesquete and gve out some chipole peppers. i enjoy having an excuse to stay up all night long adn nap throught the day for three days in augest. Its nice when im able to get up girlfriend to come up and stay up with me.
Here is a great receipe for a marinaded butterflied leg of lamb. This is one of the greatest marinades I have come across for lamb and it always turns out great on the grill.
As you prepare the marinade, first trim the excess fat, rub in a thin layer of olive oil over the lamb and then rub in salt and pepper.
Marinade:
1/2 cup Soy Sauce
1/2 cup Worcestershire Sauce
1/4 cup honey
2 TSP brown sugar
1 TBSP fresh ginger, chopped
2 TSP Dry Mustard
1 TSP Dijon Mustard
1 TBSP garlic, chopped
3 TBSP olive oil
I tend to add extra brown sugar, ginger and garlic but it is personal taste. Let the lamb marinate at least 5 to 6 hours, over night is better. When you put it on the grill, turn is every 5 min. as it cooks. I like my lamb medium rare.
I wish Lamb and Mutton both were more common and affordable in everyday grocery stores.I admit to being a die hard Pork eater ,but Lamb and Mutton yummmmmm!!!!!!
Sad to say I have never smoked my own meat. However I do love BBQ. Whenever possible I make my own sauce, always make my own rubs, and if I really don't have time to start from scratch I at least make a doctored sauce (bottle sauce altered to my liking).
I smoke a rack o'ribs from time to time, with mixed success. Where I come from there is no such thing as smoking...
Now, barbecuing is a national passion, and we all carry it in our blood. Construction workers do it on-site for lunch, it's sold in street-corners throughout the summer, cooked in fancy grills or improvised half 50 gallon metal drums. If it moos, bleats, clucks, oinks or looks halfway decent and you don't keep it as a pet, we put it to the grill. I'm not sure about this, but I think it's the national dish. Of course, we don't call it BBQ, but it's the same stuff - except the pork. There is no pork anywhere like the one made in the south. I've had the bestest pork ever in Texas.
Here's a little look to what we do with meat and fire: Asado - Wikipedia, the free encyclopedia
I love bbq and used to do it myself years ago. Now I live in an old fogy condo association and it ain't allowed. Never have smoked meat but a buddy used to smoke fish and I've eaten my share of that. Great stuff too. Every now and again I'll go to the local bbq joints and some of them are pretty good. Finish up with a piece of key lime pie. ;)
That's awesome. My dad worked in Rio Gallegos for 5 years in the mid 90's and he used to tell me about these "asados". He had a co-worker come into lower South Texas for a visit after he finished his time there and he could not fathom that we would "smoke" a piece of meat for 5,6- 13 hours. He found it a bit odd.
I left Oklahoma and moved to Southern CA years ago and never did find smoked meat/BBQ as good as what I was used to - so I bought a smoker and started another hobby. I make my own rubs but have moved out of the norm and started adding spices from Indian food. I like the flavor a lot and so far, most of the participants in my experiements have enjoyed it too! Though I have to say the cinnamon got mixed reviews.. :thinking:
I haven't done much lately but I know there is a brisket somewhere in my near future!
Haakon
Jimmy...I work as a doorman for a condo association.I gotta tell ya man....I never met a nicer more familial bunch o folks.I knew ya was good people from the get go.And Haakon..you go with those indian rubs.BBQ isn't and shouldn't be restricted to the traditional North American rubs and marinades we all are so accustomed to.There are so many cultures in this world that roast meat and I gotta say..from Alabama,KC an NC to India and Brazil Meat is good and that's that ! So Roast away and Hoorah for whatever spice or rub or marinade you use....I'm down brutha !! Lesseeat !!:medvl:
And Jimmy...ya got me droolin fer Keylime Pie now...thanks! :cry:
My best purchase last summer was the Bradley smoker. With a bit of financial magic hopefully this summer it will be a BBQ to with it
Does anyone have any experience with one of these?
BBQ Grills & Smokers - Traeger Wood Pellet Grills
Yah, when you are used to 45 minutes start to finish, it's a bit of a cultural shock to find that meat is cooked for 12 hours :) Once you taste it, though, you realize that there's more than one way to make good meat on burning wood!
One thing you don't find around here is organ meat, liver, kidney, sweetbreads and that stuff, which is pretty commonplace down there. I toss it in the grill all the same, but eat it alone, as none of my friends can muster the stomach to have a go at it.
Now, have you heard of "mojo" or "chimichurri"? I make a killer one, and that everyone slathers on their meat!
BTW, what was your old man doing in Rio Gallegos? A few more miles and you fall off the map!