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(Washington Post)   Is barbecue dying? That question was at the center of a barbecue symposium held in mid-October in Oxford, Mississippi. Barbecue symposium? Question answered   (washingtonpost.com) divider line 186
    More: Silly, Mississippi, mid-October, pork ribs, big tent, University of Mississippi, southern culture, SFA, John T. Edge  
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4346 clicks; posted to Main » on 07 Nov 2012 at 9:26 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



186 Comments   (+0 »)
   
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Archived thread
 
2012-11-07 09:26:55 AM  

Is barbecue dying?


Did Netcraft confirm it?
 
2012-11-07 09:30:24 AM  
Aslong as KC style exists I'm ok
/
 
2012-11-07 09:31:18 AM  

Englebert Slaptyback: Is barbecue dying?


Did Netcraft confirm it?


WITH HOT GRITS
 
2012-11-07 09:32:03 AM  
This is why it's important to reject sin in all forms, including things like putting tomato on barbeque. Boars even SMELL like vinegar, so that we may know Eastern Carolina Barbeque is the will of God.
 
2012-11-07 09:32:15 AM  
It lives strong in Texas.
 
2012-11-07 09:33:40 AM  
My brand new smoker and I say "hells no". Bring on the T-giving turkey...double smoked, apple/honey brined turkey on the menu.

/KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches
 
2012-11-07 09:34:51 AM  
What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.
 
2012-11-07 09:35:14 AM  
There's only one BBQ joint in my new neck of the woods (northeast) and I tried 4 different menu items....NOTHING WAS CRISPY.
 
2012-11-07 09:35:18 AM  
They can have my slow-smoked ribs when they pry it from my cold, dead, greasy fingers.
 
2012-11-07 09:37:29 AM  
Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?
 
2012-11-07 09:37:33 AM  

texdent: It lives strong in Texas.


Texas is the Holy Land of BBQ. Every true believer should make a pilgrimage.
 
2012-11-07 09:37:52 AM  
Short answer:

Barbeque? No. "Real barbeque," as practiced by provincial Southern chuckleheads who think using a somewhat repugnant play based on the slavery debates between Lincoln and Douglas is somehow relevant? Yes.

Barbeque is no longer "special", and hasn't been for a long time. It's just another culinary offering in America. It joins grinders, pizza, and other American culinary offerings with regional variations, nothing more. Deal with it and move on.
 
2012-11-07 09:38:28 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


You're an evil, evil person. You know that, right?
 
2012-11-07 09:38:43 AM  
If by bbq you mean big green egg, then no. It is not dead.

There are no good bbq joints around here, I've had to create my own in my yard.
 
2012-11-07 09:39:15 AM  

texdent: It lives strong in Texas.


Yeah, if you call that barbecue.
 
2012-11-07 09:39:56 AM  

FormlessOne: Short answer:

Barbeque? No. "Real barbeque," as practiced by provincial Southern chuckleheads who think using a somewhat repugnant play based on the slavery debates between Lincoln and Douglas is somehow relevant? Yes.

Barbeque is no longer "special", and hasn't been for a long time. It's just another culinary offering in America. It joins grinders, pizza, and other American culinary offerings with regional variations, nothing more. Deal with it and move on.


9/10.
 
2012-11-07 09:40:42 AM  
Smoked a turkey breast on Sunday and it was awesome!

/really big papers I have
//used Bad Byron's Butt Rub
 
2012-11-07 09:42:17 AM  
Dying? Maybe in the context that the food was born in. Take the least popular, most available and generally cheapest cuts of meat and smoke/slow cook for hours to taste awesome. It was done out of necessity and time wasn't a factor.

Time being a factor now for most people, and the willingness to pay for better cuts of meat that are easier to cook (Chops, loin), true BBQ on a home scale may be dying. I mean, who wants to wait 8-14 hours for dinner to be done? (I do, but beside the point)

I highly doubt that restaurants will ever stop serving the food though, pretty much every American likes BBQ (except when it's "too smokey"). Its one of the few things to come from the south that most Americans enjoy.

/My dream is to open a BBQ restaurant in a foreign country
//Germany?
///Would the UK enjoy BBQ?
 
2012-11-07 09:42:48 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


Subtle and concise, 10/10!
 
2012-11-07 09:43:09 AM  

texdent: It lives strong in Texas.


mmm brisket
 
2012-11-07 09:43:51 AM  

LeafyGreens: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

Subtle and concise, 10/10!


And not BBQ technically. That is Grilling.
 
2012-11-07 09:43:57 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


your dead to me
 
2012-11-07 09:44:11 AM  
Hate to tell you but lots of inter-generational activities are dying. Sailing, incest...lots of them.
 
2012-11-07 09:44:35 AM  

loonatic112358: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

your dead to me


frogdammit, i'll go off to the gas chamber so the grammar nazis will be happy
 
2012-11-07 09:45:14 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


When I started I used Recipes from Southern Living Magazine. I learned the technique using those recipes and then started experimenting and making it my own from there.
 
2012-11-07 09:45:46 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


Yes;

Recipe not required. all you need is some ribs or brisket (an ENTIRE brisket), some dry rub, wood, and time.
 
2012-11-07 09:45:49 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


9/10

I'd go for 10/10 if you said you insisted on using a gas-powered hibachi.
 
2012-11-07 09:46:52 AM  

The Southern Logic Company: ///Would the UK enjoy BBQ?


the ones that wind up in texas do
 
2012-11-07 09:46:57 AM  
The real question posed by TFA was "Is traditional, distinctly regionalized, Southern bbq getting bled out and homogenized along with its popularity?"

But another question: "Why oh why would I read that having not eaten beakfast?"
 
2012-11-07 09:47:35 AM  

Random Discord: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Yes;

Recipe not required. all you need is some ribs or brisket (an ENTIRE brisket), some dry rub, wood, and time.


There are few things in life that I can say this about myself, but when it comes to brisket I'm a bottom.
 
2012-11-07 09:47:38 AM  
sphotos-a.xx.fbcdn.net

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

sphotos-a.xx.fbcdn.net

sphotos-a.xx.fbcdn.net

Righteous.
 
2012-11-07 09:49:10 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


2/10!!
 
2012-11-07 09:49:22 AM  

ArcadianRefugee: texdent: It lives strong in Texas.

Yeah, if you call that barbecue.


The thing is...Texans don't move too often to KC, Memphis, or anywhere else to cook BBQ there.

Their champ BBQers move here to try and show US how it's done.

So, we get 5-10 awesome places in each big city here that are diverse, and have other ways of cooking BBQ that you can choose from.

Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.
 
2012-11-07 09:49:37 AM  

Random Discord: LeafyGreens: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

Subtle and concise, 10/10!

And not BBQ technically. That is Grilling.


That'sthejoke.jpg
 
2012-11-07 09:49:38 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.


i like covering it tony cacheres, then wrapping it in foil for a few hours, then uinwrapping it and sticking it back in

/too lazy to make a rub seems rather stupid when you look at all the other work that goes in it
//has a friend that has a restaurant sized smoker, 40 briskets at a time, fark yea
 
2012-11-07 09:51:01 AM  

Random Discord: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Yes;

Recipe not required. all you need is some ribs or brisket (an ENTIRE brisket), some dry rub, wood, and time.


Your wood is going to get all messed up by the propane. Better just leave it out.
 
2012-11-07 09:51:05 AM  
Salt Lick, I love you so.
imageshack.us
 
2012-11-07 09:51:34 AM  

LeafyGreens: Random Discord: LeafyGreens: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

Subtle and concise, 10/10!

And not BBQ technically. That is Grilling.

That'sthejoke.jpg


Yeah, I realized that as soon as I saw that it was Pocket Ninja. Unfortunately the realization didn't arrive until AFTER I clicked submit.
 
2012-11-07 09:51:54 AM  
img.ehowcdn.com

I don't understand how those mouthbreathing, wood-burning, Mountain Dew guzzling Texans or North Carolinians can call what they do BBQ. If it didn't come from a gas grill, just feed it to the dogs.

///take notes, PocketNinja
 
2012-11-07 09:54:55 AM  
Barbecue symposium = cash
Those questions, in some fashion, were at the center of a barbecue symposium held in mid-October in Oxford, Miss., by the Southern Foodways Alliance, a non for profit organization of scholars, restaurateurs, writers and passionate eaters that explores food financial issues related to the South and it's cash cow. 

there's millions if not billions tied up in BBQ now. Manufacturers of equipment, food manufacturers, television personalities and television shows, the personal income of the production crews and their families, business real estate companies.

The air hadn't better come out of BBQ's notoriety any time soon or it's going to require more than a handful of napkins to clean up.

Now Grillin', well, that's huge - and that aint' goin' anywhere soon. Doesn't' have the press that BBQ does though.
 
2012-11-07 09:55:00 AM  

Mr Guy: Random Discord: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Yes;

Recipe not required. all you need is some ribs or brisket (an ENTIRE brisket), some dry rub, wood, and time.

Your wood is going to get all messed up by the propane. Better just leave it out.


Propane!?? Philistine

That's actually the problem most people don't have the correct equipment at home to BBQ
 
2012-11-07 09:55:25 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


The Virtual Weber Bullet is how I initially learned
 
2012-11-07 09:55:40 AM  

loonatic112358: The Southern Logic Company: ///Would the UK enjoy BBQ?

the ones that wind up in texas do


I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.
 
2012-11-07 09:55:48 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.


Bourbon, brisket, AND beer? That looks like a pretty good day.
 
2012-11-07 09:56:59 AM  
BBQ is slow cooked usually over wood, preferrably over wood.

Anything else is grilled.
 
2012-11-07 09:57:10 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


i478.photobucket.com



/I keed, I keed


This one is pretty good actually. It has a lot of good grilling as well as BBQ recipes.


i478.photobucket.com
 
2012-11-07 09:57:14 AM  

Random Discord: Mr Guy: Random Discord: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Yes;

Recipe not required. all you need is some ribs or brisket (an ENTIRE brisket), some dry rub, wood, and time.

Your wood is going to get all messed up by the propane. Better just leave it out.

Propane!?? Philistine

That's actually the problem most people don't have the correct equipment at home to BBQ


I know, it's sad to think some people have to make do with wood chips because they don't have access to a solid American steel pig cooker that can maintain exactly the correct temperature for hours. I guess it's no wonder that people are forced to resort to using spices and tomato sauces to cover the wood flavor of their meat, after they ruin it.
 
2012-11-07 09:58:51 AM  

Random Discord: That's actually the problem most people don't have the correct equipment at home to BBQ


This the 1st smoker I owned was a Brinkman Vertical smoker it was a biatch to get the temperature right, I then went with a Chargriller Barrel type with optional fire box it worked very well but took up a lot of space, now I am using a Big Green Egg and have been pretty happy.
 
2012-11-07 09:58:55 AM  

cgraves67: texdent: It lives strong in Texas.

Texas is the Holy Land of BBQ. Every true believer should make a pilgrimage.


Southern Illinois is a contender, too.

That said, yes, Texas barbecue is impressive.
 
2012-11-07 10:00:34 AM  

Civil_War2_Time: ArcadianRefugee: texdent: It lives strong in Texas.

Yeah, if you call that barbecue.

The thing is...Texans don't move too often to KC, Memphis, or anywhere else to cook BBQ there.

Their champ BBQers move here to try and show US how it's done.

So, we get 5-10 awesome places in each big city here that are diverse, and have other ways of cooking BBQ that you can choose from.

Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.


The only real BBQ contest is the American Royal in KC. Sorry you were informed of this
 
2012-11-07 10:01:22 AM  

The Southern Logic Company: I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.


Very true Pulled Pork is much more forgiving than brisket. I was successful my 1st time out with Boston Butt. Brisket on the other hand took many tries before I got something edible.
 
2012-11-07 10:01:55 AM  
I hope a lot of people decide that barbeque is dying. Sell me your slightly used Big Green Eggs cheaply.
 
2012-11-07 10:03:21 AM  
Also


i478.photobucket.com 


Best thing to come out of Texas and end up in So Cal.
 
2012-11-07 10:04:07 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

sphotos-a.xx.fbcdn.net

Righteous.


All that work and then you just hack it up with one of them Japanese hatchets? Just wrap it up in a Communist flag and boil it in a Chinese-made crockpot for 12 hours while you're at it. Sheesh!

///that's how I troll...
///seriously...that's making my mouth water!
 
2012-11-07 10:04:31 AM  

Devolving_Spud: [img.ehowcdn.com image 400x269]

I don't understand how those mouthbreathing, wood-burning, Mountain Dew guzzling Texans or North Carolinians can call what they do BBQ. If it didn't come from a gas grill, just feed it to the dogs.

///take notes, PocketNinja


*Rips Devolving_Spud's head off, farks his windpipe in the name of Kansas City.*
 
2012-11-07 10:04:47 AM  

Mid_mo_mad_man: Civil_War2_Time: ArcadianRefugee: texdent: It lives strong in Texas.

Yeah, if you call that barbecue.

The thing is...Texans don't move too often to KC, Memphis, or anywhere else to cook BBQ there.

Their champ BBQers move here to try and show US how it's done.

So, we get 5-10 awesome places in each big city here that are diverse, and have other ways of cooking BBQ that you can choose from.

Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

The only real BBQ contest is the American Royal in KC. Sorry you were informed of this


The only real BBQ contest is the American Royal in KC. Sorry you weren't informed of this before
/ heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas
 
2012-11-07 10:05:58 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit
 
2012-11-07 10:09:09 AM  

Tom_Slick: The Southern Logic Company: I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.

Very true Pulled Pork is much more forgiving than brisket. I was successful my 1st time out with Boston Butt. Brisket on the other hand took many tries before I got something edible.


I can get something approaching smoked, slow cooked brisket. It just isn't very flavorful and I can get much better from some BBQ joints locally (Fox Brother's BBQ). I make mean pulled pork, whole hog pulled pork and ribs though. I just pretty much gave up on brisket by virtue of not growing up around it, hence I am not familiar with it. I can poke ribs and a pork shoulder with my finger and know how much longer it has left, not so much with brisket
 
2012-11-07 10:10:34 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


I've been subbed to these guys for a long time. They post some amazingly good and easy to follow recipes. Everything from a basic bacon cheeseburger to crawfish cornbread and whole alligator.

Link
 
2012-11-07 10:12:33 AM  

Coach_J: My brand new smoker and I say "hells no". Bring on the T-giving turkey...double smoked, apple/honey brined turkey on the menu.

/KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches


read bbq aficionados appreciate the flavors from every region and incorporate them into the que and don't let regional upbringing force them into having such narrow minded opinions

(captain of a championship competition bbq team, owner of an offset and 22.5 WSM)
 
2012-11-07 10:12:38 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


you're gooooooooooooooooooooooooooood.
 
2012-11-07 10:13:50 AM  

Civil_War2_Time: Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.


I think of st louis as the melting pot: it's right at the beef/pork divide. Texas is pretty much all beef.

But I am intrigued at the Barbecoa. I never gave it much thought, but I am willing to bet that Mexicans have a pretty solid BBQ tradition. Tell me more.
 
2012-11-07 10:13:58 AM  

Deacon Blue: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit


Pork is not BBQ. Ribs and brisket esp burnt ends
 
2012-11-07 10:14:48 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


Veggie/tofu kabobs, I hope...
 
2012-11-07 10:15:00 AM  

Coach_J: My brand new smoker and I say "hells no". Bring on the T-giving turkey...double smoked, apple/honey brined turkey on the menu.

/KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches


Yep. I'm on board. I've been put in charge of the T-day Turkey for the last 7 years (to serve ~20 people). I do it the same way, except either brown sugar or REAL maple syrup as the sweetener in the brine/baste. I've also been using a combo of applewood, cherrywood, and a touch of mesquite in the big box smoker. Since I usually smoke two turkeys for around 8-10 hours, I'll usually do them a bit differently than each other. They are a huge hit. SOOOOOO much better than throwing it into an oven. Good luck with yours this year!
 
2012-11-07 10:15:05 AM  

The Southern Logic Company: Tom_Slick: The Southern Logic Company: I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.

Very true Pulled Pork is much more forgiving than brisket. I was successful my 1st time out with Boston Butt. Brisket on the other hand took many tries before I got something edible.

I can get something approaching smoked, slow cooked brisket. It just isn't very flavorful and I can get much better from some BBQ joints locally (Fox Brother's BBQ). I make mean pulled pork, whole hog pulled pork and ribs though. I just pretty much gave up on brisket by virtue of not growing up around it, hence I am not familiar with it. I can poke ribs and a pork shoulder with my finger and know how much longer it has left, not so much with brisket


I like the delicate interplay between your post and your screenname.
 
2012-11-07 10:17:51 AM  

Mid_mo_mad_man: Mid_mo_mad_man: Civil_War2_Time: ArcadianRefugee: texdent: It lives strong in Texas.

Yeah, if you call that barbecue.

The thing is...Texans don't move too often to KC, Memphis, or anywhere else to cook BBQ there.

Their champ BBQers move here to try and show US how it's done.

So, we get 5-10 awesome places in each big city here that are diverse, and have other ways of cooking BBQ that you can choose from.

Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

The only real BBQ contest is the American Royal in KC. Sorry you were informed of this

The only real BBQ contest is the American Royal in KC. Sorry you weren't informed of this before
/ heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas


The top two contestants at that event this year were from California and Arkansas, respectively. So, you're saying garbage BBQ is your preference?
 
2012-11-07 10:19:53 AM  
I hope BBQ is dead .... because if its not, it will scream when you throw it on the hot grill.
 
2012-11-07 10:20:24 AM  
Ribs from our annual Halloween party..

i50.tinypic.com
 
2012-11-07 10:20:28 AM  

The Southern Logic Company: /My dream is to open a BBQ restaurant in a foreign country
//Germany?


Pork BBQ, perhaps. They would certainly embrace the chicken and sausage offerings. I think pork BBQ would do well. The lack of boiling of the beef would confuse them. Germans do terrible things to beef.
 
2012-11-07 10:21:46 AM  

fireclown: Civil_War2_Time: Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

I think of st louis as the melting pot: it's right at the beef/pork divide. Texas is pretty much all beef.

But I am intrigued at the Barbecoa. I never gave it much thought, but I am willing to bet that Mexicans have a pretty solid BBQ tradition. Tell me more.


I can't tell you more. I'm only 1/4 Mexican, but date mostly Mexican girls whose families don't tell grilling secrets to 1/4 "Gringos." There is Google, though. There are some awesome recipes out there.
 
2012-11-07 10:22:11 AM  

Eddy Gurge: Ribs from our annual Halloween party..


Nice Smoke Ring you must have been sober when you started cooking.
 
2012-11-07 10:24:13 AM  
Bought some wood for Texas-style BBQ.

timberrocklandscapecenter.com
 
2012-11-07 10:24:18 AM  

Tom_Slick: Nice Smoke Ring you must have been sober when you started cooking.


Yep. I've learned my lesson. I waited until the ribs, beans, wings and butts were done before getting blotto :)
 
2012-11-07 10:26:03 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.


My literal, out-loud reaction to your second picture: "GOD Da.... *sputter*"

I also have to hand it to this thread, given the tone of the day/week/month: it appears that we are dealing with nothing but good-natured trolling in here.

I assure you that I'd be happy to eat any region's slow-cooked bbq as long as it wasn't dried out or drowning in sauce. Some sauce is not a problem. I live in Charleston, SC and get to enjoy the melting pot of styles around here, although it is a Bible-Belt melting pot that doesn't get a lot of TX or KC influence.
 
2012-11-07 10:26:17 AM  

Eddy Gurge: Yep. I've learned my lesson. I waited until the ribs, beans, wings and butts were done before getting blotto :)


That is a problem, if you start drinking when you light the fire, by hour 6 you are saying "Now That's a Fire"
 
2012-11-07 10:31:58 AM  

Mr Guy: This is why it's important to reject sin in all forms, including things like putting tomato on barbeque. Boars even SMELL like vinegar, so that we may know Eastern Carolina Barbeque is the will of God.


Nasty stuff; give me Memphis style BBQ any day over that watery Eastern Carolina stuff.

/not so keen on Lexington style BBQ either
//better than vinegar based though
 
2012-11-07 10:32:20 AM  

Coach_J: /KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches


/pats you on the head
 
2012-11-07 10:35:00 AM  
Instructions for Yankees seeking BBQ.
Drive in a southerly direction until the peole outnumber the trees, and keep going until you see crosses everywhure. Get out of the car just past the 10000th Baptist church you pass, and look around. See all those huge fat asses? That means you are getting warmer. Now sniff the air.
Do you smell it?
Right. Look for signs on churches advertizing BBQ supper. Bonus if its an old worn, and often used sign.
If you show up and find out you're at a Black Church, and you are white, just tell them you are the Sterns.
If you show up at a White Church and you are black, RUN!
 
2012-11-07 10:36:23 AM  
I've had this little baby in my backyard for quite a few years.
/not sure how to turn her on


i221.photobucket.com
 
2012-11-07 10:38:34 AM  
Crock pot + BBQ sauce + chicken or brined boston butt + time = yum
 
2012-11-07 10:38:43 AM  

Mid_mo_mad_man: Deacon Blue: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit

Pork is not BBQ. Ribs and brisket esp burnt ends


Which side did your state fight on? Yankee sympathizers have no right to any opinion on bbq

/what's really cool is going to different states and trying their versions on bbq. I've had it from Texas to North Carolina. It's all good.
 
2012-11-07 10:40:24 AM  

vudukungfu: Instructions for Yankees seeking BBQ.
Drive in a southerly direction until the peole outnumber the trees, and keep going until you see crosses everywhure.


Don't need to drive that far South, just upstate NY:

Brooks House of BBQ
 
2012-11-07 10:41:19 AM  
I'll eat any region/version of low and slow smoked meat. Cow, pig, poultry whatever. I've said it before and I'll say it again in BBQ threads:. I've known pit-masters who could make your work-boot taste like heaven after they've used their BBQ mojo on it.Eat the meat!!!
 
2012-11-07 10:41:26 AM  

Well I use Mac/Linux...: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

I've been subbed to these guys for a long time. They post some amazingly good and easy to follow recipes. Everything from a basic bacon cheeseburger to crawfish cornbread and whole alligator.

Link


Those guys are awesome! I smoked my first slab of ribs a few months ago (on a gas grill, mind you) following their guidelines and it came out restaurant-quality. These are the kind of people I'd love to have as neighbors.
 
2012-11-07 10:42:34 AM  
All I know is the next idiot that tells me how they make pulledpork in the crock pot is getting a foot in the codpiece.
 
2012-11-07 10:43:00 AM  

Deacon Blue: Mid_mo_mad_man: Deacon Blue: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit

Pork is not BBQ. Ribs and brisket esp burnt ends

Which side did your state fight on? Yankee sympathizers have no right to any opinion on bbq

/what's really cool is going to different states and trying their versions on bbq. I've had it from Texas to North Carolina. It's all good.


Study your history youngster. Missouri was a slave state that did vote to leave the Union. We were kept in by a federal government that forced the elected government into exile. My ancestors were bush whacking back then tyvm
 
2012-11-07 10:46:07 AM  
is BBQ dying? fark no. Growing up in the north east we only grilled ever and everyone I knew only grilled but now you will go to a BBQ and people are actually slow cooking stuff. But grilling is cool too so I am sure that is spreading into ares where they always BBQ
 
2012-11-07 10:46:56 AM  

enry:
Brooks House of BBQ


No love for the Crescent Beach place in Rochester?
 
2012-11-07 10:47:52 AM  
In Texas the TV commercial explains the purpose of BBQ sauce:

If you believe you need some, you drink it straight from the bottle.

The BBQ will never need it.
 
2012-11-07 10:49:07 AM  
Dying? Hell, it's just become really popular with the Yankees.

/even though they think "Famous Dave's" is what barbecue should be like
 
2012-11-07 10:49:31 AM  
Barbecue isn't dead at all! I did a brisket and a rack of short ribs last weekend, as a matter of fact. Now, I don't have one of those fancy smokers you guys are posting pictures of, but with my technique you can get something that's pretty much the same with just a cast-iron frying pan and a stove top. Plus, it only takes an hour or so, which is so much more time efficient! If you really want that smoky flavor, just microwave some sawdust--there's a house being built next door, I can go get handfulls of if when they cut the two-by-fours up. Tastes just the same, far as I can tell.

I felt dirty typing that
 
2012-11-07 10:52:12 AM  

vudukungfu: enry:
Brooks House of BBQ

No love for the Crescent Beach place in Rochester?


Never been, but I will give props to Dinosaur BBQ (friend recommended it). And Firefly's in MA. I'm originally from the Capital District and my now-wife went to Hartwick, so I got a lot of exposure to Brooks.
 
2012-11-07 10:53:24 AM  
I love BBQ threads because it's one a few topics that will generate 500 passionate posts. I only think Star bores vs Star Trek would bring more fiery posts

/ KC is the best BBQ
// Trek is better.
///best BBQ I ever had was made by a tailgater 2011 opening day at Kauffman Stadium
 
2012-11-07 10:56:22 AM  
The FA makes a good point: BBQ, while very popular, is definitely becoming a homogenous idea. In the Southeast alone, there are at least a dozen distinctly regional styles of BBQ. There are three in NC, three in SC, two in GA and at least two in TN. When you talk to people in a region about BBQ, they will talk about their style. But this is rapidly changing, especially in metropolitan areas that have people who come from other parts of the country. They know Texas and Kansas City style and have never heard of a Southern hickory/oak/pecan smoked shoulder with a mustard- or vinegar/pepper-based sauce. So BBQ places, which should be shacks, are becoming up-scale and serving something that is kind of a fusion of styles or more resembles something you'd get in a bottle at the supermarket. To a Southerner or a Texan, what they serve is not BBQ.
 
2012-11-07 10:59:44 AM  
www.epicurious.com

/Approves
 
2012-11-07 10:59:52 AM  

enry: Don't need to drive that far South, just upstate NY:

Brooks House of BBQ


I'm intrigued.

Is this going to be the real deal, or is this going to be another Dinosaur "Barbecue" situation?
 
2012-11-07 10:59:59 AM  

Civil_War2_Time: Bourbon, brisket, AND beer? That looks like a pretty good day.


Bulleit Rye, thanks!

Devolving_Spud: All that work and then you just hack it up with one of them Japanese hatchets? Just wrap it up in a Communist flag and boil it in a Chinese-made crockpot for 12 hours while you're at it. Sheesh!

///that's how I troll...
///seriously...that's making my mouth water!


Tyler Florence knives. They're ok but mamarita likes the magnetic holders...The brisket came out pretty damn good too. I'm more of a rib guy though.

sphotos-b.xx.fbcdn.net

factoryconnection: I assure you that I'd be happy to eat any region's slow-cooked bbq as long as it wasn't dried out or drowning in sauce.


I have a good sauce recipe that I use on occasion. When doing ribs, I'll brush some on half of the ribs with about an hour to go and leave the other half dry and I'll put a bottle on the table for those that like it. My whole philosophy is if it tastes good to you who am I to tell you different? Lets eat, drink and enjoy!
 
2012-11-07 11:01:11 AM  
i own a beautiful weber bbq, and carcoal smoker at my house
we custom built a wood smoker for the cottage
loves me some bbq
yes i'm a fattie
 
2012-11-07 11:01:11 AM  

enry:
Never been, but I will give props to Dinosaur BBQ (friend recommended it). And Firefly's in MA. I'm originally from the Capital District and my now-wife went to Hartwick, so I got a lot of exposure to Brooks.


Stuck in Vermont here.
Once in a while we get one that opens and everyone raves and line up around the block for a few months, then the novelty wears off and they go out of business. I always, as a rule, wait one year for a place to settle in and work the kinks out. Never been to a place that has decent sole slaw, well, except the place I used to work at, because they still use my recipie, which I got from my dad, and he got it from his mom, who was this nice little old black jewish lady from Virginia. I only say nice because I'm afraid she'll rise from the dead and take a switch to my ass like she did when she was alive.
 
2012-11-07 11:03:21 AM  

vudukungfu


Never been to a place that has decent sole slaw


Do you know how difficult it is to make decent slaw using shoe parts and fish?


:-)
 
2012-11-07 11:05:26 AM  

Mid_mo_mad_man: / heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas


you must love the smell of a septic tank son
 
2012-11-07 11:08:30 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.


Oh baby! That's the stuff! My favorite. I have a 9lb ham in my smoker right now, over apple wood from my trees. Not traditional BBQ, but a delicious way to do ham. With a bourbon glaze brushed on in the last hour. With mashed potatoes and veggies tonight, then ham biscuits the rest of the week.

/7 hrs to go!
 
2012-11-07 11:09:01 AM  

santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]


I went there for my first time last night and it was amazing. Probably the best brisket I've ever had (we made sure to ask for the burnt ends). I'm normally not even a brisket fan but I could not stop eating the stuff. I did the all you can eat and I am still kinda full this morning. Definitely going to have to stop in there every time I go to visit my Austin office.

We also stopped by the winery first and much to my amazement a few of their wines were really good too. The BBQ White, the GSM and the Sangiovese were all great for the price point. The GSM was really a perfect complement to the food. I say that as someone who goes to Napa for wine tasting almost every month.

All in all a wonderful experience.
 
2012-11-07 11:10:00 AM  

Englebert Slaptyback:
Do you know how difficult it is to make decent slaw using shoe parts and fish?


:-)


I see what I did there.
Never change Bubba's recipie.
She might just come back from the dead now.
 
2012-11-07 11:12:11 AM  

loonatic112358: Mid_mo_mad_man: / heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas

you must love the smell of a septic tank son


Why yes I do.
 
2012-11-07 11:13:54 AM  

BunkyBrewman: Dying? Hell, it's just become really popular with the Yankees.

/even though they think "Famous Dave's" is what barbecue should be like


They don't, really, but Famous Dave's is often the best example around.

Philly's like that. I've never seen a city with so many black people and such terrible BBQ.

\And such terrible pizza with so many Italians
\\On the upside, you can find perfectly cromulent Ethiopian.
 
2012-11-07 11:15:56 AM  
Anywho, you must dissolve sugar in the cider vinegar prior to adding it to extra heavy mayo.
I find it helps to shock the cabbage in icewater, bit of lemon juice, and drain well for longer shelf life. And yes, celery seeds. fresh, and slightly warmed in a pan to draw the oil. White pepper.
 
2012-11-07 11:18:21 AM  

MissMechante: I have a 9lb ham in my smoker right now, over apple wood from my trees.


I use apple wood on swine almost exclusively. If I don't use apple, I'll use pecan and occasionally hickory. A friend cut down an apricot and a plum this summer...I'll give them a whirl just to see what happens.

Mesquite is the choice for everyone out here on everything (it's very plentiful) but I limit it to beef only.
 
2012-11-07 11:30:56 AM  

freewill: enry: Don't need to drive that far South, just upstate NY:

Brooks House of BBQ

I'm intrigued.

Is this going to be the real deal, or is this going to be another Dinosaur "Barbecue" situation?


Never been to Dinosaur, so I can't really compare. I will relate this CSB:

Co-worker was driving through the area and asked me if I knew of anyplace to stop. I recommended Brooks and told him if he stopped there to get me a few bottles of their sauce. Upon his return, he gave me the bottles and I asked how much I owed him. He replied "Nothing. Telling me about that place was worth it."

I only get the 1/2 chicken meal and it's a vinegar base.
 
2012-11-07 11:33:51 AM  
The pork butt I just bought for our smoker screams "no"
 
2012-11-07 11:34:48 AM  

factoryconnection: I also have to hand it to this thread, given the tone of the day/week/month: it appears that we are dealing with nothing but good-natured trolling in here.


Amen. I think the last few months have taken a toll on all of us. It's over. Everyone take a breath, raise a glass, enjoy some good food and enjoy the holidays with your friends and family!

///as long as we all agree New York has the best pizza....
 
2012-11-07 11:38:51 AM  
I don't really cook anything, but would like to mention that Jack's Barbecue in Nashville has some darn good food.
 
2012-11-07 11:39:37 AM  

thecpt: There's only one BBQ joint in my new neck of the woods (northeast) and I tried 4 different menu items....NOTHING WAS CRISPY.


If you find yourself near Albany go to Dinosaur BBQ. I think it's in Troy. It's ok. Not as good as the little trailer down the road from me that sells BBQ but for the area it is passable.

Also, why is it so damned hard to find good Mexican food in the North East. Lots of good Indian (dot, not feather) joints and Greek food but it's a desert for anything that reminds me of the south. Which is being able to find Mexican joint (they work in the poultry plants), a BBQ joint (they complain about the Latinos stealing the jerbs), and either a pizza or Chinese place (not sure why the guidos and chinks are here but hey, they cook ok) every three towns.
 
2012-11-07 11:42:35 AM  

Mid_mo_mad_man: Aslong as KC style exists I'm ok
/


Hell yeah. Just got a bottle of Kraft KC style, shiat is so good.
 
2012-11-07 11:47:25 AM  
The hipsters waiting in line at Franklin Barbeque in Austin tell me that barbeque isn't immune from general hipster douchebaggery. The quality of the food tells me that BBQ will do just fine.
 
2012-11-07 11:47:40 AM  

This text is now purple: The Southern Logic Company: /My dream is to open a BBQ restaurant in a foreign country
//Germany?

Pork BBQ, perhaps. They would certainly embrace the chicken and sausage offerings. I think pork BBQ would do well. The lack of boiling of the beef would confuse them. Germans do terrible things to beef.


Texas beef BBQ at least claims to be a German style (if you ask Kreuz Bros. anyway).
 
2012-11-07 11:53:01 AM  

LandOfChocolate: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

The Virtual Weber Bullet is how I initially learned


^Truth spoken here^
 
2012-11-07 11:53:29 AM  
Give me my Memphis style dry rub or give me death.

A couple years ago a new BBQ joint opened up in the next town over. Hadn't heard great things, but the missus and I being big Rib fans wanted to try it out. We're in North Mississippi and we all love our ribs dry rub, being close to Memphis and all. Order our plate and when it gets there it has the sweetest sauce poured all over the ribs and everything else on the plate. Made it almost inedible. Didn't have anywhere on the menu that it would be that way either. We stomached it, paid, and left. When they asked us what we thought, we told them that we weren't impressed with the food, but the service was fantastic. That place had a fire in the kitchen 3 months into being opened. Re-opened about 6 months later and was only open for 4 months before it was closed again.

TL;DR: Don't put sweet sauce on a Mississippi man's BBQ.
 
2012-11-07 11:53:49 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


That's referred to as grilling. Barbeque is slow cooking by indirect heat.
 
2012-11-07 11:57:50 AM  

LegLamp: Well I use Mac/Linux...: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

I've been subbed to these guys for a long time. They post some amazingly good and easy to follow recipes. Everything from a basic bacon cheeseburger to crawfish cornbread and whole alligator.

Link

Those guys are awesome! I smoked my first slab of ribs a few months ago (on a gas grill, mind you) following their guidelines and it came out restaurant-quality. These are the kind of people I'd love to have as neighbors.


That's the truth. Some of their stuff looks so good, it's actually painful to watch.
 
2012-11-07 11:58:47 AM  

Devolving_Spud: ///take notes, PocketNinja


Saying "take notes, PocketNinja" after attempting to type something humorous is like telling Stephen Hawking to shut up so you can tell him about gravity.

SweetBluebonnet: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

That's referred to as grilling. Barbeque is slow cooking by indirect heat.


Holy crap, where do these people come from?
 
2012-11-07 12:05:37 PM  
As long as most people's version of barbecue involves them miscooking their meat, then drowning the brick in nasty sauce to cover that fact, then yes, barbecue is dying.
 
2012-11-07 12:09:35 PM  
www.frumpyfoodie.com
Big Green Egg - accept no subistute. Low and Slow - I fire it up Saturday morning, drink beer while and watch football the Boston Butt cooks - both of us are done 18 hours later
 
2012-11-07 12:11:27 PM  

enry: freewill: enry: Don't need to drive that far South, just upstate NY:

Brooks House of BBQ

I'm intrigued.

Is this going to be the real deal, or is this going to be another Dinosaur "Barbecue" situation?

Never been to Dinosaur, so I can't really compare. I will relate this CSB:

Co-worker was driving through the area and asked me if I knew of anyplace to stop. I recommended Brooks and told him if he stopped there to get me a few bottles of their sauce. Upon his return, he gave me the bottles and I asked how much I owed him. He replied "Nothing. Telling me about that place was worth it."

I only get the 1/2 chicken meal and it's a vinegar base.


On the list, then.

/ Binghamton.
// From downstate Illinois, halfway between Kentucky and Missouri. Let's just say it left me picky about barbecue.
 
2012-11-07 12:19:37 PM  
Cold. Dead. Hands.
 
2012-11-07 12:20:12 PM  

santadog: Salt Lick, I love you so.
imageshack.us

I want to go to there.

enry: vudukungfu: Instructions for Yankees seeking BBQ.
Drive in a southerly direction until the peole outnumber the trees, and keep going until you see crosses everywhure.

Don't need to drive that far South, just upstate NY:

Brooks House of BBQ

Holy moley, I almost went there for lunch today!

Rubbin' Butts in Cobleskill was given two thumbs up by my Southern-experienced husband:
s3-media2.ak.yelpcdn.com

 
2012-11-07 12:21:33 PM  

Mandapants: santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]

I want to go to there.

enry: vudukungfu: Instructions for Yankees seeking BBQ.
Drive in a southerly direction until the peole outnumber the trees, and keep going until you see crosses everywhure.

Don't need to drive that far South, just upstate NY:

Brooks House of BBQ

Holy moley, I almost went there for lunch today!

Rubbin' Butts in Cobleskill was given two thumbs up by my Southern-experienced husband:
[s3-media2.ak.yelpcdn.com image 301x206]


Will give it a try. Thanks for the tip.
 
2012-11-07 12:24:53 PM  

Dancin_In_Anson: Civil_War2_Time: Bourbon, brisket, AND beer? That looks like a pretty good day.

Bulleit Rye, thanks!

Devolving_Spud: All that work and then you just hack it up with one of them Japanese hatchets? Just wrap it up in a Communist flag and boil it in a Chinese-made crockpot for 12 hours while you're at it. Sheesh!

///that's how I troll...
///seriously...that's making my mouth water!

Tyler Florence knives. They're ok but mamarita likes the magnetic holders...The brisket came out pretty damn good too. I'm more of a rib guy though.

[sphotos-b.xx.fbcdn.net image 717x960]

factoryconnection: I assure you that I'd be happy to eat any region's slow-cooked bbq as long as it wasn't dried out or drowning in sauce.

I have a good sauce recipe that I use on occasion. When doing ribs, I'll brush some on half of the ribs with about an hour to go and leave the other half dry and I'll put a bottle on the table for those that like it. My whole philosophy is if it tastes good to you who am I to tell you different? Lets eat, drink and enjoy!


DAMN! We may disagree in some philosophical (read: pointless) matters, but dude that looks absolutely amazing! SOLD!
 
2012-11-07 12:24:56 PM  
Only dying among hipsters; good riddance.
 
2012-11-07 12:26:05 PM  
Barbecue "died", bacon is/was next, and who knows what tomorrow's hipster-foodie fashion fad will be. The Griddler?
 
2012-11-07 12:27:26 PM  
t2.gstatic.com 
If you find yourself near Bristol, TN go here. The beef BBQ sandwich is the best thing I've ever eaten. I'll be going here for my pregame meal on Saturday. (just avoid it during race weekend)
 
2012-11-07 12:30:04 PM  

santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]


I need to get back there. So good.
 
2012-11-07 12:39:13 PM  

Allen. The end.: DAMN! We may disagree in some philosophical (read: pointless) matters, but dude that looks absolutely amazing! SOLD!


If you find yourself anywhere near the Greater Abilene, Texas metropolitan area, let me know. There will be Q and beer!
 
2012-11-07 12:40:25 PM  

The Southern Logic Company: Dying? Maybe in the context that the food was born in. Take the least popular, most available and generally cheapest cuts of meat and smoke/slow cook for hours to taste awesome. It was done out of necessity and time wasn't a factor.

Time being a factor now for most people, and the willingness to pay for better cuts of meat that are easier to cook (Chops, loin), true BBQ on a home scale may be dying. I mean, who wants to wait 8-14 hours for dinner to be done? (I do, but beside the point)

I highly doubt that restaurants will ever stop serving the food though, pretty much every American likes BBQ (except when it's "too smokey"). Its one of the few things to come from the south that most Americans enjoy.

/My dream is to open a BBQ restaurant in a foreign country
//Germany?
///Would the UK enjoy BBQ?


i thought BBQ was a different thing from smoking/slow cooking. what with the grill and higher temperatures and what-not. i'm going to have to ponder this because i think you make a valid point.
i think it's the damn prices are killing BBQ. i see the price stickers in the meat case, i actually comment out loud to no one and walk away. i love meat, chicken & fish. would gladly eat it every day if it were affordable.
 
2012-11-07 12:44:46 PM  

Thrag: santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]

I went there for my first time last night and it was amazing. Probably the best brisket I've ever had (we made sure to ask for the burnt ends). I'm normally not even a brisket fan but I could not stop eating the stuff. I did the all you can eat and I am still kinda full this morning. Definitely going to have to stop in there every time I go to visit my Austin office.

We also stopped by the winery first and much to my amazement a few of their wines were really good too. The BBQ White, the GSM and the Sangiovese were all great for the price point. The GSM was really a perfect complement to the food. I say that as someone who goes to Napa for wine tasting almost every month.

All in all a wonderful experience.


If you can get to Coopers in Llano... *sniff* It's... it's BETTER brisket than the Salt Lick.

/I miss living in the Texas Hill Country! *cry*
 
2012-11-07 12:46:17 PM  

skrame: Devolving_Spud: ///take notes, PocketNinja

Saying "take notes, PocketNinja" after attempting to type something humorous is like telling Stephen Hawking to shut up so you can tell him about gravity.

SweetBluebonnet: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

That's referred to as grilling. Barbeque is slow cooking by indirect heat.

Holy crap, where do these people come from?


Login: SweetBluebonnet
Account created: 2012-04-24 04:15:24

We were all virgins once. But only once.
 
2012-11-07 12:47:23 PM  
Dancin_In_Anson:

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...


Ft Bend County Style? So that means you had sex with your sister after you got done eating.
 
2012-11-07 12:50:57 PM  

MissMechante: Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.

Oh baby! That's the stuff! My favorite. I have a 9lb ham in my smoker right now, over apple wood from my trees. Not traditional BBQ, but a delicious way to do ham. With a bourbon glaze brushed on in the last hour. With mashed potatoes and veggies tonight, then ham biscuits the rest of the week.

/7 hrs to go!


How YOU doing!?!
 
2012-11-07 12:55:51 PM  

Well I use Mac/Linux...: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

I've been subbed to these guys for a long time. They post some amazingly good and easy to follow recipes. Everything from a basic bacon cheeseburger to crawfish cornbread and whole alligator.

Link


I would feel better if they hadn't immediately over-compressed the patty. Makes me despair about the utility of the rest of their instructions.
 
2012-11-07 12:59:15 PM  
I will second or third the smoked turkey suggestions. I got one cheap this spring, right after Easter, and smoked it over apple chips. Cider brine with sage. Definitely worth the effort.
 
2012-11-07 01:01:09 PM  
I'm always amused that barbecue enthusiasts think they're better than the ten thousand other subgenres of "foodies."
 
2012-11-07 01:21:30 PM  

Strolpol: I'm always amused that barbecue enthusiasts think they're better than the ten thousand other subgenres of "foodies."


Calling a BBQ enthusiast a foodie is tantamount to calling a Kia a luxury car. BBQ is a comfort food, not haute cuisine. Having said that, very few people can cook it correctly. It isn't easy. That's why so many people who like BBQ are so passionate about it.
 
2012-11-07 01:22:38 PM  

Strolpol: I'm always amused that barbecue enthusiasts think they're better than the ten thousand other subgenres of "foodies."


we're willing to share food, not just photos
 
2012-11-07 01:30:53 PM  
My meats are getting better, but my smoked atomic buffalo turds and leftover brisket chili are freaking ridiculous.
 
2012-11-07 02:04:52 PM  

Buffalo77: Ft Bend County Style? So that means you had sex with your sister after you got done eating.


You a native Houstonian? What part of town are you in?
 
2012-11-07 02:34:25 PM  
BBQ means something quite different in Aust/NZ. As in "shrimp on the barbie" different.
 
2012-11-07 02:38:31 PM  

spunkymunky: thecpt: There's only one BBQ joint in my new neck of the woods (northeast) and I tried 4 different menu items....NOTHING WAS CRISPY.

If you find yourself near Albany go to Dinosaur BBQ. I think it's in Troy. It's ok. Not as good as the little trailer down the road from me that sells BBQ but for the area it is passable.

Also, why is it so damned hard to find good Mexican food in the North East. Lots of good Indian (dot, not feather) joints and Greek food but it's a desert for anything that reminds me of the south. Which is being able to find Mexican joint (they work in the poultry plants), a BBQ joint (they complain about the Latinos stealing the jerbs), and either a pizza or Chinese place (not sure why the guidos and chinks are here but hey, they cook ok) every three towns.


You forgot about Capital Q Smokehouse, that stuff is goooood.
 
2012-11-07 02:42:47 PM  

floor_guy: If by bbq you mean big green egg, then no. It is not dead.

There are no good bbq joints around here, I've had to create my own in my yard.


my friend has a big blue egg.

It's like, farking 8 feet tall.
 
2012-11-07 02:43:17 PM  

Devolving_Spud: [img.ehowcdn.com image 400x269]

I don't understand how those mouthbreathing, wood-burning, Mountain Dew guzzling Texans or North Carolinians can call what they do BBQ. If it didn't come from a gas grill, just feed it to the dogs.

///take notes, PocketNinja


Taste the meat, not the heat!
 
2012-11-07 02:46:11 PM  
Was in Oxford last week and had a 'Handy Andy' pulled pork sandwich w/ spoonful of coleslaw and handful of sour cream and onion chips on top. DAMN. That was fine.
 
2012-11-07 02:50:20 PM  

fireclown: Civil_War2_Time: Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

I think of st louis as the melting pot: it's right at the beef/pork divide. Texas is pretty much all beef.

But I am intrigued at the Barbecoa. I never gave it much thought, but I am willing to bet that Mexicans have a pretty solid BBQ tradition. Tell me more.


Barbacoa is actually steamed cow head. Now, there are two variations : EVERYTHING in the head falls out or someone scrape the head clean of meat.

Now, I know some of you are going to say, "But barbacoa is Mexican for BBQ". I'm here to tell you right now, it's motherfarking face/head meat, and it's the best motherfarking meat that cow. The Although a well cooked tongue (lengua) is hard to beat.

The best thing to do is find a nice authentic mexican restaraunt that only serves it on the weekends (usually - menudo, barbacoa and cabrito are typically on the menu only on weekends in many places) and order it by the pound, eat with corn tortillas, lime, chopped onions and cilantro.
 
2012-11-07 04:09:12 PM  

DirkValentine: fireclown: Civil_War2_Time: Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

I think of st louis as the melting pot: it's right at the beef/pork divide. Texas is pretty much all beef.

But I am intrigued at the Barbecoa. I never gave it much thought, but I am willing to bet that Mexicans have a pretty solid BBQ tradition. Tell me more.

Barbacoa is actually steamed cow head. Now, there are two variations : EVERYTHING in the head falls out or someone scrape the head clean of meat.

Now, I know some of you are going to say, "But barbacoa is Mexican for BBQ". I'm here to tell you right now, it's motherfarking face/head meat, and it's the best motherfarking meat that cow. The Although a well cooked tongue (lengua) is hard to beat.

The best thing to do is find a nice authentic mexican restaraunt that only serves it on the weekends (usually - menudo, barbacoa and cabrito are typically on the menu only on weekends in many places) and order it by the pound, eat with corn tortillas, lime, chopped onions and cilantro.


Seconding. Also, check any taco truck, if you've got 'em around. They probably have it every day if they serve it at all, and it all tends to be someone's abuelita's recipe, so there's some tasty variations to try. I'm all for the corn tortillas etc., but I'm also a big fan of ordering a 'burrito barbacoa con frijoles y TODO.' Stuff is delicious, any way you wrap it.
 
2012-11-07 04:15:04 PM  
Crock Pot BBQ is dead... that's about it.
 
2012-11-07 04:15:22 PM  

Mr Guy: This is why it's important to reject sin in all forms, including things like putting tomato on barbeque. Boars even SMELL like vinegar, so that we may know Eastern Carolina Barbeque is the will of God.


AMEN!!
 
2012-11-07 04:21:06 PM  

Englebert Slaptyback: Is barbecue dying?


Did Netcraft confirm it?


Wow, that takes me back. I can't wait to see the first documentary on "memes of the medieval Internet".
 
2012-11-07 04:29:40 PM  

Dancin_In_Anson: Civil_War2_Time: Bourbon, brisket, AND beer? That looks like a pretty good day.

Bulleit Rye, thanks!

Devolving_Spud: All that work and then you just hack it up with one of them Japanese hatchets? Just wrap it up in a Communist flag and boil it in a Chinese-made crockpot for 12 hours while you're at it. Sheesh!

///that's how I troll...
///seriously...that's making my mouth water!

Tyler Florence knives. They're ok but mamarita likes the magnetic holders...The brisket came out pretty damn good too. I'm more of a rib guy though.



factoryconnection: I assure you that I'd be happy to eat any region's slow-cooked bbq as long as it wasn't dried out or drowning in sauce.

I have a good sauce recipe that I use on occasion. When doing ribs, I'll brush some on half of the ribs with about an hour to go and leave the other half dry and I'll put a bottle on the table for those that like it. My whole philosophy is if it tastes good to you who am I to tell you different? Lets eat, drink and enjoy!


BBQ and redheads? You're ok, you know that? Should you ever find yourself in NJ, I think I'd like to buy you a beer. OTOH, I can't wish NJ on anyone.
 
2012-11-07 04:34:56 PM  
My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians
 
2012-11-07 04:40:01 PM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians


Northern BBQ - Boil ribs, place on grill, smother in Ketchup/brownsugar/ salt and pepper. And if you are lucky worcester sauce.
I had to move to Texas from Ohio to experience both real BBQ and real Mexican food.
 
2012-11-07 04:49:05 PM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians


Christ on a cracker. My neighbor up here in Vermont is married to a gal from Virginny, and that 's how she makes hers.
She can't cook to save herself. When they bug me about why am I single, I tell them, I can't marry a woman that can't cook. If they press, I say, it's not the can't cook part, it's the stay out of my kitchen if you can't cook part.

Some dames can't take a hint.

Litterally have turned down marriages to three wealthy women who thought they could cook but were actually savants at poisoning.
 
2012-11-07 05:45:30 PM  

vudukungfu: nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians

Christ on a cracker. My neighbor up here in Vermont is married to a gal from Virginny, and that 's how she makes hers.
She can't cook to save herself. When they bug me about why am I single, I tell them, I can't marry a woman that can't cook. If they press, I say, it's not the can't cook part, it's the stay out of my kitchen if you can't cook part.

Some dames can't take a hint.

Litterally have turned down marriages to three wealthy women who thought they could cook but were actually savants at poisoning.


notsureifserious.jpg
 
2012-11-07 05:55:38 PM  

497.5 Feet of Rope: Englebert Slaptyback: Is barbecue dying?


Did Netcraft confirm it?

Wow, that takes me back. I can't wait to see the first documentary on "memes of the medieval Internet".


Eternal September is older than that.

Spam is older still.
 
2012-11-07 05:57:19 PM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.


Pilgrim River Steakhouse, Houghton, MI
 
2012-11-07 06:02:17 PM  

vudukungfu: Litterally have turned down marriages to three wealthy women who thought they could cook but were actually savants at poisoning.


static.bbc.co.uk

Would have drunk the tea.
 
2012-11-07 06:29:20 PM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.


I knew there was a reason I liked you! You've made me hungry.
 
2012-11-07 06:43:09 PM  

ChubbyTiger: BBQ and redheads? You're ok, you know that? Should you ever find yourself in NJ, I think I'd like to buy you a beer. OTOH, I can't wish NJ on anyone.


My people come from Bergen County. Only been back once but will be back again. I'll take you up on that!

indylaw: I knew there was a reason I liked you! You've made me hungry.


I'm wondering what this weekend will bring. I dig ribs...I mean I REALLY dig ribs but mamarita doesn't like them as much as I do. Maybe some yardbird...
 
2012-11-07 06:49:29 PM  

Mr.Hawk: Also


 


Best thing to come out of Texas and end up in So Cal.


I have the same model grill. Best $200 craigslist buy ever.
 
2012-11-07 07:42:57 PM  

john3052: Big Green Egg - accept no subistute. Low and Slow - I fire it up Saturday morning, drink beer while and watch football the Boston Butt cooks - both of us are done 18 hours later


I have a komado from 1968 I bought on kijiji from an old farmer. Works like a champ. If it ever breaks I will cry and then put out the cash for the large egg.

Weber had me fooled for years.
 
2012-11-07 07:46:18 PM  

DirkValentine: floor_guy: If by bbq you mean big green egg, then no. It is not dead.

There are no good bbq joints around here, I've had to create my own in my yard.

my friend has a big blue egg.

It's like, farking 8 feet tall.


Mine is blue as well. Its a kamado - they're the predecessor to the BGE. And just as awsome
 
2012-11-07 08:15:01 PM  

Head_Shot: notsureifserious.jpg


Collectively, they killed 6 dogs with "leftovers"
 
2012-11-07 08:48:54 PM  

john3052: [www.frumpyfoodie.com image 500x706]
Big Green Egg - accept no subistute. Low and Slow - I fire it up Saturday morning, drink beer while and watch football the Boston Butt cooks - both of us are done 18 hours later


Absolutely! Had mine for almost 5 years now. Fantastic results everytime. Everything from Boston Butts to chicken wings to salmon.
 
2012-11-07 09:06:28 PM  

cgraves67: texdent: It lives strong in Texas.

Texas is the Holy Land of BBQ. Every true believer should make a pilgrimage.


Luling. TX is BBQ Mecca.
 
2012-11-07 09:45:57 PM  

gnadfly: cgraves67: texdent: It lives strong in Texas.

Texas is the Holy Land of BBQ. Every true believer should make a pilgrimage.

Luling. TX is BBQ Mecca.


Damn muslins, ruining BBQ with your damn halal thing. Eat a pig and shut up.
 
2012-11-07 09:48:19 PM  

vudukungfu: Head_Shot: notsureifserious.jpg

Collectively, they killed 6 dogs with "leftovers"


Maybe that's how they became wealthy.

/finger on side of nose
 
2012-11-07 10:22:57 PM  
FTFA: "Apparently, he was right. The symposium, whose attendance was capped at around 380 and cost nearly $600 to attend, sold out in 12 minutes."

Are you serious? You guys actually sold tickets for that much to talk about food that slaves ate? This is like a class on "Studies for the Wealthy: What It Feels Like To Be Poor."

/Bitter
//I live here and wanted to go.
 
2012-11-07 11:38:08 PM  
Sushi is the new barbecue.
 
2012-11-08 12:48:25 AM  

Random Discord: LeafyGreens: Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.

Subtle and concise, 10/10!

And not BBQ technically. That is Grilling.


The joke, that was it
 
2012-11-08 08:33:51 AM  

windowseat: All I know is the next idiot that tells me how they make pulledpork in the crock pot is getting a foot in the codpiece.


When we have a church luncheon, I smoke the pork outside overnight then put it in a crock pot to stay warm until after services. I assume that's acceptable?

As to the comments about barbacoa above, most of what goes for barbacoa around here is beef cheek cooked with salt and pepper in a crock pot. It's killer good in a burrito.

Post some recipes, you bastids!

My rub: Equal parts coarse sea salt and dark brown sugar, lesser amounts of fresh cracked black pepper, ground red pepper, mustard seed, bay leaf, dehydrated onion ( all ground together with my mortar and pestle). Will throw in other things when I have the urge, like celery seed or, well, whatever's handy. I don't measure much and it's a little different every time, but it's always good.
 
2012-11-08 08:51:29 AM  

gordian: The best thing to do is find a nice authentic mexican restaraunt that only serves it on the weekends (usually - menudo, barbacoa and cabrito are typically on the menu only on weekends in many places) and order it by the pound, eat with corn tortillas, lime, chopped onions and cilantro.

Seconding. Also, check any taco truck, if you've got 'em around. They probably have it every day if they serve it at all, and it all tends to be someone's abuelita's recipe, so there's some tasty variations to try. I'm all for the corn tortillas etc., but I'm also a big fan of ordering a 'burrito barbacoa con frijoles y TODO.' Stuff is delicious, any way you wrap it.



Agreeing with you two. If you can find a place where they rub the meat from dried peppers to start the menudo it's otherworldly.
 
2012-11-08 09:29:19 AM  
floor_guy - I have a komado from 1968 I bought on kijiji from an old farmer. Works like a champ. If it ever breaks I will cry and then put out the cash for the large egg.

Weber had me fooled for years
.

The only way that Komado breaks is if a tree falls on it. Love the wings on the Egg as well. I put some dry rub on them - cook them about 45 minutes indirect heat, turning often. They come out Crispy on the outside, juicy on the inside - so good. Once inside I have a few mixing bowls of different flavors of sauce, buffalo, lemon pepper, and teraki typically. Toss a few wings into each bown to coat. Getting hungy just typing about it.
 
2012-11-08 09:31:14 AM  
There's no snobbery like BBQ snobbery.
 
2012-11-08 09:58:52 AM  

Dancin_In_Anson: MissMechante: I have a 9lb ham in my smoker right now, over apple wood from my trees.

I use apple wood on swine almost exclusively. If I don't use apple, I'll use pecan and occasionally hickory. A friend cut down an apricot and a plum this summer...I'll give them a whirl just to see what happens.

Mesquite is the choice for everyone out here on everything (it's very plentiful) but I limit it to beef only.


I recently did a heavy pruning on my pear trees, I think that will be nice for pork and turkey. I usually do a roasted turkey and a smoked turkey (sometimes a ham instead) for t-day. Better than 1 big-ass bird. I like mesquite for whole chickens.
 
2012-11-08 10:03:27 AM  

Bobbi Wickham: spunkymunky: thecpt: There's only one BBQ joint in my new neck of the woods (northeast) and I tried 4 different menu items....NOTHING WAS CRISPY.

If you find yourself near Albany go to Dinosaur BBQ. I think it's in Troy. It's ok. Not as good as the little trailer down the road from me that sells BBQ but for the area it is passable.

Also, why is it so damned hard to find good Mexican food in the North East. Lots of good Indian (dot, not feather) joints and Greek food but it's a desert for anything that reminds me of the south. Which is being able to find Mexican joint (they work in the poultry plants), a BBQ joint (they complain about the Latinos stealing the jerbs), and either a pizza or Chinese place (not sure why the guidos and chinks are here but hey, they cook ok) every three towns.

You forgot about Capital Q Smokehouse, that stuff is goooood.



Looks interesting. I'll have to check it next time I'm up that way. My folks live in the Berkshires but got addicted to good BBQ while visiting me here in VA so they're always on the hunt for something comparable.
 
2012-11-08 11:02:21 AM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians


In Minnesotan, the word "barbecue" means a wet sandwich.
 
2012-11-08 12:23:17 PM  

MissMechante: I recently did a heavy pruning on my pear trees, I think that will be nice for pork and turkey. I usually do a roasted turkey and a smoked turkey (sometimes a ham instead) for t-day. Better than 1 big-ass bird. I like mesquite for whole chickens.


Should be interesting. I think my thing with mesquite is that since it is so plentiful here that everyone does it and I'm looking for some variety...and you have to be extra careful with mesquite. It can go from yummeh to bitter in no time.
 
2012-11-08 02:22:35 PM  

Head_Shot: Coach_J: My brand new smoker and I say "hells no". Bring on the T-giving turkey...double smoked, apple/honey brined turkey on the menu.

/KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches

Yep. I'm on board. I've been put in charge of the T-day Turkey for the last 7 years (to serve ~20 people). I do it the same way, except either brown sugar or REAL maple syrup as the sweetener in the brine/baste. I've also been using a combo of applewood, cherrywood, and a touch of mesquite in the big box smoker. Since I usually smoke two turkeys for around 8-10 hours, I'll usually do them a bit differently than each other. They are a huge hit. SOOOOOO much better than throwing it into an oven. Good luck with yours this year!



May I make a suggestion? My pops and now I have done Thanksgiving day turkey on the Weber grill...this'll be the 44th year now. None have ever turned out anything other than great. Recipe is simple.

1 whole 18-22 lb turkey (we prefer Butterball but any will do)
2 sticks of butter
1 8oz bottle of italian dressing (room temp)
1 1/2 cup white wine (also room temp)
2 quarts water
various spices (thyme, marjoram, oregano, salt, McCormick's Season Salt, pepper - basically any leaf spices and nothing citrus and no cayenne, chili powder, etc)
1 bag Kingsford charcoal (none of that easy lite crap)
1 bag hickory chips
1 disposable aluminum drip pan
Cooking twine or wire
Large handled measuring cup (we use a quart size glass measuring cup with handle)
Medium sized bowl of water
Baste brush
Metal bulb baster (plastic can melt but is usable)
Bamboo skewers
beer proportional to number of cooks/bystanders
(Buffalo Trace bourbon for myself)

In the measuring cup melt both sticks of butter in the microwave. To the melted butter add the Italian dressing and white wine. Add additional spices/salt/pepper if desired. Mix together. Set aside. (The room temp dressing and wine is important as using cold versions of either will cause the melted butter to recongeal and make mixing near impossible).

Clean/wash turkey, remove neck, giblet bag (some like my wife's grandmother make a gravy from these parts, we don't tend to). Once bird is washed inside and out, twist each wing around to the back and bind wings together with twine or wire so that bird rests wings side down, breast side up. Apply generous amounts of all spices to neck opening and breast cavity using hand to rub the spices into the meat from the inside (that part's messy). Once done, use bamboo skewers to close the skin flap over the neck opening.

Place at least two handfuls of hickory chips in bowl with water and set aside. In either a chimney starter or in a mound in the grill and with lighter fluid (I prefer chimney starter) start 30 charcoal briquettes. When briquettes are ready to spread, divide into two parts (15 coals each) on each side of grill with disposable aluminum drip pan in center. The coals should be mounded on each side of the pan with a few to several in direct contact with the pan. Add 2 quarts of water to the drip pan and replace cooking grill. This process is otherwise known as indirect grilling. Place turkey breast side up (wings down) on cooking grill centered over drip pan. Baste generously with dressing/butter/wine baste. Retrieve handful of wet hickory chips from bowl, shake excess water from chips and divide evenly to briquette piles on either side of the turkey and close lid (allow for half open vents on both top and bottom).

Every 15 minutes, open grill, baste turkey and apply handful of damp hickory chips to either side of the bird. Try and baste/chip the bird as quickly as possible. Remember to baste first, chip second as chips will start to smoke/burn within moment of applying them to briquettes. Every 45 minutes, add 9 charcoal briquettes to each side of the drip pan when basting/chipping (baste first, add coals, add chips).

Depending on the temperature, a 20 lb bird will take anywhere from 4-5 hours total to cook. You know cooking is finishing when the skin on the legs starts to pull up the bones on each side. Once that starts, I usually give the bird around 30-45 additional minutes of grill time.

When removing the bird from the grill (you'll want a large spatula or two to scrape it from the grill and two wads of paper towels to grip the bird to place on a pan or platter) be aware that the chest cavity will have an excess of juices and baste and will be very hot. Having it pour out onto your arm is unpleasant.

With the metal bulb baster, draw a sufficient amount of liquid both from the bird cavity and additionally from the drip pan if necessary with which to make a turkey gravy in a small saucepan.

Allow turkey to rest at least 30 minutes after removal from grill before carving. The bird CAN/WILL be nearly black. That's normal. If done correctly, it'll look something like this:

i819.photobucket.com
 
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