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Author: Subject: the BBQ thread

Peach Master





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  posted on 6/15/2012 at 12:56 PM
figured we should have a thread dedicated to along with other great American traditions such as the allmans, the dead, beer,fireworks,blues and jazz.......BBQ.

a place to debate about different places, turn others on to BBQ joints and most of all share recipes, tips, equipment etc. here in KC we get alot of crap, but i will stand by our BBQ till the day i die. i dig the memphis,carolina and texas styles, but they can all suck it compared to KC. we combine and do it all. and Arthur Bryant's is without debate the best BBQ joint in the land!!!!(we have plenty of other killler joints as well)

i just finished preping a couple slabs of pork ribs and large chicken wings for the smoker. im gonna try something different with the wings, which is to fry them after they have smoked

 
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Zen Peach



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  posted on 6/15/2012 at 01:04 PM



mmmm ... BBQ

 

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True Peach



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  posted on 6/15/2012 at 01:04 PM
Well, I've never tried a BBQ joint. Smoked a few, but that is an entirely different matter.

Memphis, Carolina and Texas styles can "suck it" compared to KC? Well, good sir I am only happy that you decided to leave Alabamy out of your rankings! Otherwise, I might've called you out - pistols at dawn!

Seriously, I love the KC style! I love all of 'em!

The thing about BBQ is that it is so regional - even within ... regions! Tomato-based, mustard-based, dry-rub - it's all good! And if they don't have BBQ in Heaven - send me down there to where I know that they do!

 

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Peach Master



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  posted on 6/15/2012 at 01:04 PM
damn how did i fail to mention two of the greatest American institutions.......baseball and college football!!! and taking pride in sucking at fake football ie soccer
 

True Peach



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  posted on 6/15/2012 at 01:06 PM
quote:
i just finished preping a couple slabs of pork ribs and large chicken wings for the smoker. im gonna try something different with the wings, which is to fry them after they have smoked



Interesting idea.....

 

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Peach Master



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  posted on 6/15/2012 at 01:19 PM
quote:
Memphis, Carolina and Texas styles can "suck it" compared to KC? Well, good sir I am only happy that you decided to leave Alabamy out of your rankings! Otherwise, I might've called you out - pistols at dawn!



ha.....here in kc we got the stuff that will bust yo brains out, as robert johnson would say. but seriously i love everything about the food tradition in the Deep South, god i miss living in athens,ga sometimes

quote:
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i just finished preping a couple slabs of pork ribs and large chicken wings for the smoker. im gonna try something different with the wings, which is to fry them after they have smoked

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Interesting idea.....




in theory it should be amazing, smoky juicy tender chicken sealed in by the fryer!!! hopefully im on my A game............

 

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  posted on 6/15/2012 at 01:39 PM
The only place where BBQ REALLY suck is here up North, where "barbeque" means you boil meat, slap on some sauce and put it under a broiler. IMO that should be a Federal offense with at least minimal jail time.

I am ready for someone to recommend me a REAL BBQ place in Northern NJ. There was one a mere 30 minute drive from my home, but sadly, the smoke is gone.

 

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Peach Master



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  posted on 6/15/2012 at 01:44 PM
quote:
quote:
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in theory it should be amazing, smoky juicy tender chicken sealed in by the fryer!!! hopefully im on my A game............
--------------------------------------------------------------------------- -----


agree, brine the chix first this will make it nearly impossible to dry out after smoke + fryer
yummmmmmmmm



i agree 100%. sadly i made the chicken decision this morning, so i am going without a brine ....normaly i like to brine poultry for about 24 hrs in a simple salt water taragon leave mixture..............how do you brine your birds?

 

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  posted on 6/15/2012 at 01:55 PM
I use a Spicewine brand cooker that holds 6 racks of ribs or 4 shoulders. Low n slow. 12-15 hours for the shoulders. 8 for ribs. I add chunks of cherry or hickory wood to the coals. I make my own dryrub.
Wet I use teriaki and soy. Add olive oil and powered ginger to thicken. Makes a great marinade for my shrimp and chicken before grilling. Make sure to save some to baste and before serving. With a cold beverage of course!

 

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  posted on 6/15/2012 at 02:00 PM
quote:
The only place where BBQ REALLY suck is here up North, where "barbeque" means you boil meat, slap on some sauce and put it under a broiler. IMO that should be a Federal offense with at least minimal jail time.

I am ready for someone to recommend me a REAL BBQ place in Northern NJ. There was one a mere 30 minute drive from my home, but sadly, the smoke is gone.


Don't know about New Jersey, but Dinosaur BBQ (I ate at the one in Rochester, NY) is pretty darn good! I think they have locations in several NY cities.

 

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Peach Master



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  posted on 6/15/2012 at 02:02 PM
this chicken talk reminds me of a very sad saga in poultry butchering. DO NOT DO THIS AT HOME!!! this is not a way not to cook birds. and if you are sensitive about animals do not read any further, and i was not involved in this, so do not hold me responsible:

about a year ago my brother captured this stray live chicken. he kept it in his yard, planning on fattening it up, and cooking the best bird in the world. now instead of loading it full of guiness and bacon as i would have done, they fed it with pot?????......but then some idiot gave this poor bird 5 hits of acid!!! it did not kill the chicken, but now there was a yard full of people and one chicken tripping out of their minds ......the bird was going nutty, and one the characters involved had had enough and ripped the birds head off right then and there. now if you know anything about slaughtering chickens you know they need to be calm and relaxed. this bird in its state of psychadelic anguish was anything but calm. the bird i am told was the toughest nastiest tasting bird in the history of the world.....take this as a cautionary tale

 

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  posted on 6/15/2012 at 02:08 PM
quote:
quote:
I use a Spicewine brand cooker that holds 6 racks of ribs or 4 shoulders. Low n slow. 12-15 hours for the shoulders. 8 for ribs. I add chunks of cherry or hickory wood to the coals. I make my own dryrub.
Wet I use teriaki and soy. Add olive oil and powered ginger to thicken. Makes a great marinade for my shrimp and chicken before grilling. Make sure to save some to baste and before serving. With a cold beverage of course!

wow i never let ribs go 8 hours before!

do you wrap them or anything? how hot (or how cold rather) is your smoker?

I keep the temp @ 225 degrees F. The smoker looks like a refrigerator and does a good job of maintaining an even cooking temp for extended periods. This is key, and hard to do with a weber kettle or smaller setup. I usually refill as needed with Stubbs natural briquetts. About 2 loads of coal will do the shoulders.
I wrap the shoulders after 8 hours. The ribs I don't wrap.

 

Peach Master



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  posted on 6/15/2012 at 02:13 PM
what are your guy's thoughts on basting or spritzing ribs while they are cookin? i usually do not, but have been debating about starting. one thing i do do is i soak my ribs in coca-cola overnight, i think it really helps break down and tenderize the meat.
 

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  posted on 6/15/2012 at 02:16 PM
quote:
what are your guy's thoughts on basting or spritzing ribs while they are cookin? i usually do not, but have been debating about starting. one thing i do do is i soak my ribs in coca-cola overnight, i think it really helps break down and tenderize the meat.

Try putting some apple cider vinegar into a spray bottle and spray the ribs the same way as if you were wet mopping with a sauce. Works good.

 

Extreme Peach



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  posted on 6/15/2012 at 03:13 PM
quote:
The only place where BBQ REALLY suck is here up North, where "barbeque" means you boil meat, slap on some sauce and put it under a broiler. IMO that should be a Federal offense with at least minimal jail time.

I am ready for someone to recommend me a REAL BBQ place in Northern NJ. There was one a mere 30 minute drive from my home, but sadly, the smoke is gone.


It's not Northern NJ, but next to BB King's in NYC and on 72nd near the park is a great BBQ place called Dallas BBQ. I discovered it by accident on a trip to NYC about 2 years ago. The food is excellent and inexpensive too. Crazy inexpensive for NYC and the portions are as big as Texas. I have to say Famous Dave's is my favorite chain and there is one near Times Square but it sucks. I even wrote the company a letter it was so bad. The prices were 50% higher than any FD I've ever been in and there was no blues music playing as there is in the others. Instead I had to hear Cher and Wham! while eating my rib tips and they didn't even have sweet tea to go with them. The food was still pretty good but not worth the mark up or musical environment. <<shudder>> The whole atmosphere of Famous Dave's was lost in that place.

At the Billtown Blues Fest near Williamsport, PA last week I had the worst BBQ ever at a blues fest. The called them BBQ pork and BBQ beef. I was expecting smoked pork shoulder and brisket. It was Pork, slow cooked in an oven or something, with minor flavorings added and to add insult to injury they had a bowl, yes a bowl of store bought sauce which tasted like Kraft. The beef was the same, and it wasn't brisket. It didn't taste bad, but it surely wasn't BBQ.

 

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  posted on 6/15/2012 at 04:28 PM
I love BBQ and actually plan to smoke some ribs this weekend. I smoked a Boston Butt about a month ago and to do it right takes time, 8 hours min. So you gotta have things to help pass the time.



[Edited on 6/15/2012 by DanB]

 

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  posted on 6/15/2012 at 04:29 PM
And you have to have a few bottles of this......

 

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  posted on 6/15/2012 at 04:38 PM
oh let me add that anyone attending the Chastain Park show that Fat Matt's isn't far away


http://www.fatmattsribshack.com/

 

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  posted on 6/15/2012 at 05:27 PM
My wife used to work at a barbeque place and can cook some mean barbeque herself Her expert opinion is that Spiced Right barbeque on Lawenceville Highway is the best in the Atlanta area.

Maurice's is good for the Carolina mustard-style barbeque. I went to Tulane with several folks from South Carolina, and they would always stock up when they went home and bring it back to NOLA.

The only barbeque I'm not sure about is the really vinegary, North Carolina style BBQ. The sauce isn't thick enough and doesn't have enough flavor to it. Not my favorite.

 
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True Peach



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  posted on 6/15/2012 at 05:52 PM
quote:
The only place where BBQ REALLY suck is here up North, where "barbeque" means you boil meat, slap on some sauce and put it under a broiler. IMO that should be a Federal offense with at least minimal jail time.

I am ready for someone to recommend me a REAL BBQ place in Northern NJ. There was one a mere 30 minute drive from my home, but sadly, the smoke is gone.



I agree that most BBQ in the North aren't that great. I have never really traveled down south so I haven't really sampled the real deal. Best BBQ I have ever experienced was a place up in Lake Placid called 'Tail of the Pup'. Best ribs I have ever had in my life. I am sure that what they have to offer down south is superior!!!

But we have the superior pizza and hot dogs!!!

 

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Peach Master



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  posted on 6/15/2012 at 06:02 PM
quote:
I love BBQ and actually plan to smoke some ribs this weekend. I smoked a Boston Butt about a month ago and to do it right takes time, 8 hours min. So you gotta have things to help pass the time.



[Edited on 6/15/2012 by DanB]


That looks damn good!
My roasts always come out darker.
What kinda weight, time & temp was involved with that?
Did you flip it over?

 

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Zen Peach



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  posted on 6/15/2012 at 07:59 PM
quote:
quote:
I love BBQ and actually plan to smoke some ribs this weekend. I smoked a Boston Butt about a month ago and to do it right takes time, 8 hours min. So you gotta have things to help pass the time.



[Edited on 6/15/2012 by DanB]


That looks damn good!
My roasts always come out darker.
What kinda weight, time & temp was involved with that?
Did you flip it over?


this was early in the process just for the photo as I busting a friends chops while he was at work

START @ 9 am FOR PREP

8-10 pound bone-in butt rubbed w/ mustard and dry rub, my blend, added.
I smoke it for 2 hours over Kingsford, dry and soaked hickory, and maybe some fruit woods. Then wrap in tin foil and continue to smoke for 4-5 hours. Charcoal, 4-6 pcs, must be added at the top of every hour and fire stoked. I baby the fire by adding wood as needed to keep the smoke rolling and the flames down. The last hour I wrap it again in tinfoil and leave on the grill. After this I take off the grill and let it rest the flavor will continue to blend and the bones just slips out.

Chop and serve by 8 PM .

Sauce matters very little as the meat is tender and smoked.

Makers Mark is usually almost empty and if so you'll think you can sing as good as Gregg.

 

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True Peach



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  posted on 6/15/2012 at 09:17 PM
quote:
oh let me add that anyone attending the Chastain Park show that Fat Matt's isn't far away
http://www.fatmattsribshack.com/


I am meeting some people pre-Mule on Sun at Pig n Chick at Roswell And Belle Isle Rds, just a couple miles from Chastain. It's decent. And I had BBQ for lunch today at a new place to me-Community Q on Clairmont near N Decatur Rd near Emory. Very good (get the mac n cheese).

My dad grew up in Jackson TN, and, as he said, "never a knife touch the meat; it must be hand-pulled." The sandwiches there were topped w/ refrigerated shredded cabbage marinated in vinegar, red pepper and salt. I loved that cool crunch on the vinegar-y Q.

[Edited on 6/16/2012 by Brock]

 

Zen Peach



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  posted on 6/15/2012 at 09:50 PM
quote:
The only place where BBQ REALLY suck is here up North, where "barbeque" means you boil meat, slap on some sauce and put it under a broiler. IMO that should be a Federal offense with at least minimal jail time.

I am ready for someone to recommend me a REAL BBQ place in Northern NJ. There was one a mere 30 minute drive from my home, but sadly, the smoke is gone.


I have had my effn fill of pulled pork.

Tough finding bbq beef brisket here in this culinary wasteland.

 

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Zen Peach



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  posted on 6/15/2012 at 09:57 PM
quote:
quote:
The only place where BBQ REALLY suck is here up North, where "barbeque" means you boil meat, slap on some sauce and put it under a broiler. IMO that should be a Federal offense with at least minimal jail time.

I am ready for someone to recommend me a REAL BBQ place in Northern NJ. There was one a mere 30 minute drive from my home, but sadly, the smoke is gone.


Don't know about New Jersey, but Dinosaur BBQ (I ate at the one in Rochester, NY) is pretty darn good! I think they have locations in several NY cities.


The original Dino is in Syracuse. Devon & Royal Southern Brotherhood are playing here next week.

Rochester was the next location, and then Harlem.

During the Devils/Kings Stanley Cup series I saw a Dino marquis in the background near the arena in Newark.

 

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