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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Lets talk BBQ
- Thread starter So-Lo
- Start date
1) Varies depending on my mood.
2) Make my own using paprika, Lowry's season salt, cheyenne, garlic powder and anything else I think I might like.
3) I marinade chicken with Ceasar salad dressing.
4) Charcoal
5) Pork, with the occaisonal beef brisket. But the best is smoked venison.
2) Make my own using paprika, Lowry's season salt, cheyenne, garlic powder and anything else I think I might like.
3) I marinade chicken with Ceasar salad dressing.
4) Charcoal
5) Pork, with the occaisonal beef brisket. But the best is smoked venison.
- Joined
- Jun 14, 2005
- Messages
- 2,962
Charcoal with out a doubt.
Beef
Fav marinade is plan Italian dressing and Worcestershire
BBQ sauce from a little restaurant here called Chicken N More
Really depends on the cut. Beef is my favorite for steak, however I love Beer Butt Chicken as well. Pork chops are great with a good mesquite sauce.
Rub = Sea salt, powdered garlic, cayenne pepper, and a touch of lemon pepper.
Start to get into Venison and Elk meat and that a whole new ball of errr.... meat.
Beef
Fav marinade is plan Italian dressing and Worcestershire
BBQ sauce from a little restaurant here called Chicken N More
Really depends on the cut. Beef is my favorite for steak, however I love Beer Butt Chicken as well. Pork chops are great with a good mesquite sauce.
Rub = Sea salt, powdered garlic, cayenne pepper, and a touch of lemon pepper.
Start to get into Venison and Elk meat and that a whole new ball of errr.... meat.
- Joined
- Mar 10, 2000
- Messages
- 1,146
I'd like to respond, with Franks Hot sauce, Worchestershire, Catsup/Ketchup, a bit of good horseradish, maybe a touch of bourbon...a touch of brown sugar.....
OK I'm drooling on the keyboard......
OK I'm drooling on the keyboard......
whats your favorite sauce?
This is my favorite: http://www.johnsonsbbq.com/ It's a spicy vinegar-based sauce, heavy on tumeric, from Southern Illinois. It's good as a marinade, on the grill, and on the table.
For sloppy joe I like something quick and simple - the Kansas City style from Kraft.
Rubs?
Hard to beat crushed garlic.
Marinades?
Depends. Vineger and spices. Italian dressing. Wine of any type. And I've even used Sprite (don't let soak for very long though).
Charcoal or Propane?
Absolutely charcoal or wood. Propane offers convenience, but no flavor and no soul.
Beef, Chicken or Pork?
Beef usually, but chicken and even some types of pork are good on the grill.
This is my favorite: http://www.johnsonsbbq.com/ It's a spicy vinegar-based sauce, heavy on tumeric, from Southern Illinois. It's good as a marinade, on the grill, and on the table.
For sloppy joe I like something quick and simple - the Kansas City style from Kraft.
Rubs?
Hard to beat crushed garlic.
Marinades?
Depends. Vineger and spices. Italian dressing. Wine of any type. And I've even used Sprite (don't let soak for very long though).
Charcoal or Propane?
Absolutely charcoal or wood. Propane offers convenience, but no flavor and no soul.
Beef, Chicken or Pork?
Beef usually, but chicken and even some types of pork are good on the grill.
jdm61
itinerant metal pounder
- Joined
- Aug 12, 2005
- Messages
- 47,357
First Choice BBQ in Brandon, FL
Big John's Alabama BBQ in Tampa
the now defunct Ed's BBQ in Gainesville, FL
J.B.'s Barbecue, Thomasville, GA
the rather famous Sonny Bryans' in Dallas.
One of the best dry rub mixtures i have had was at a place in Tampa called Kojaks. There sauce wasn't anything to write home about but the rub was dead on.
The best chain that I have found is a place called Red, Hot and Blue out in Dallas. The company is based out of the D.C area.
The one place that I really want to go to is Stubb's in Austin. Whenever my brothers and I break out the smoker, we use Stubbs products unless i happen to have some dry rub from Red, Hot and Blue. Unlike most places, they will actually sell it to you if you ask real nice.
Big John's Alabama BBQ in Tampa
the now defunct Ed's BBQ in Gainesville, FL
J.B.'s Barbecue, Thomasville, GA
the rather famous Sonny Bryans' in Dallas.
One of the best dry rub mixtures i have had was at a place in Tampa called Kojaks. There sauce wasn't anything to write home about but the rub was dead on.
The best chain that I have found is a place called Red, Hot and Blue out in Dallas. The company is based out of the D.C area.
The one place that I really want to go to is Stubb's in Austin. Whenever my brothers and I break out the smoker, we use Stubbs products unless i happen to have some dry rub from Red, Hot and Blue. Unlike most places, they will actually sell it to you if you ask real nice.
- Joined
- Jul 4, 2007
- Messages
- 915
My BBQ Recipe
1 Jar of Chunky Hot Salsa
1/8th cup Cayenne Pepper
1/8th cup of Chili Powder
1/8th cup of Cumin
3/8's cup of Brown Sugar
1-2 tbl spn of Black Pepper
Stir over med heat until blended
My Rub
1/8th cup of Garlic Powder
1/8th cup Cayenne Pepper
1/8th cup of Chili Powder
1/8th cup of Cumin
1/8th cup of Onion Powder
1/8th cup of Paprika
1 Tbls Spn Salt
1Tbls Spn Black Pepper
See BBQ sauce for Marinade
Charcoal, All others are Wanna Be
Game, Beef, Pork, Chicken in that order
Also Use a small, indirect heat (6-10 charcoal briquettes) and be prepared to stoke the fire every 1-2 hours as it may take 3-8 hours to properly cook
(I have a rectangle shaped grill, heat on one side and the meat cooks and smokes on the oppisite side.)
1 Jar of Chunky Hot Salsa
1/8th cup Cayenne Pepper
1/8th cup of Chili Powder
1/8th cup of Cumin
3/8's cup of Brown Sugar
1-2 tbl spn of Black Pepper
Stir over med heat until blended
My Rub
1/8th cup of Garlic Powder
1/8th cup Cayenne Pepper
1/8th cup of Chili Powder
1/8th cup of Cumin
1/8th cup of Onion Powder
1/8th cup of Paprika
1 Tbls Spn Salt
1Tbls Spn Black Pepper
See BBQ sauce for Marinade
Charcoal, All others are Wanna Be
Game, Beef, Pork, Chicken in that order
Also Use a small, indirect heat (6-10 charcoal briquettes) and be prepared to stoke the fire every 1-2 hours as it may take 3-8 hours to properly cook
(I have a rectangle shaped grill, heat on one side and the meat cooks and smokes on the oppisite side.)
First place I ever had BBQ goat!
Widely available Commercial barbecue sauce I like best is Stubb's Spicy.
Regionally available sauce, Arthur Bryants from Kansas City. Note I am not located in Kansas City so I get it rarely.
For my own recipe, I like a mustard barbecue sauce for pork. For chicken, I like a spicy White Sauce in the style of Big Bob Gibson's famous white sauce, though the mustard sauce and Arthur Bryants and Stubbs are good on Chicken too.
Rubs, I use my own mix, heavy on turbinado sugar and black pepper, plus the secret goodies.
Marinades, more for grilling. garlic, dijon mustard, lemon juice and apple juice, appropriate herb, salt and pepper and olive oil= awesome.
Barebcue is more about wood than charcoal or propane which are for more grilling. I'll use some lump charcoal to keep my wood going in the barbecue pit.
Pork and Chicken in the barbece pit for my favorites. Lamb is excellent too, but more expensive. Beef I prefer grilled to smoked.
Regionally available sauce, Arthur Bryants from Kansas City. Note I am not located in Kansas City so I get it rarely.
For my own recipe, I like a mustard barbecue sauce for pork. For chicken, I like a spicy White Sauce in the style of Big Bob Gibson's famous white sauce, though the mustard sauce and Arthur Bryants and Stubbs are good on Chicken too.
Rubs, I use my own mix, heavy on turbinado sugar and black pepper, plus the secret goodies.
Marinades, more for grilling. garlic, dijon mustard, lemon juice and apple juice, appropriate herb, salt and pepper and olive oil= awesome.
Barebcue is more about wood than charcoal or propane which are for more grilling. I'll use some lump charcoal to keep my wood going in the barbecue pit.
Pork and Chicken in the barbece pit for my favorites. Lamb is excellent too, but more expensive. Beef I prefer grilled to smoked.
Gollnick
Musical Director
- Joined
- Mar 22, 1999
- Messages
- 29,258
I like a lot of sauces. The only bottled sauce I like is Chicken Lickin'
Rubs are good... but don't waste your money since they're easy to make.
Oh yes.
And don't forget cedar planking.
Wood is best. Charcoal is second and gas is third. But gas is a very close third. And gas is easy. So, gas is what I have... plumbed in. Turn the knob, push the button, and we're grilling.
Mine's a Webber Summit. I love it!
Yes! And fish and turkey and veal and lamb... and .... and ... and... and don't forget to grill the vegies too and use the side burner to make a pasta or rissoto.
I like to use A&P BBQ sauce for Chicken & Rib. But before I use it, I add a about slightly less than a level teaspoon of red pepper, and one large minced garlic clove and mix the bottle up thoroughly and let sit for an hour or so before use. It gets better with age in the fridge.
- Joined
- Aug 4, 2001
- Messages
- 4,973
My favorite marinade for grilling a flank steak or london broil:
1/2 c. soy sauce
1 tbsp. Worcestershire sauce
1/4 c. red wine vinegar (or less if you hate vinegar)
1 tbsp. brown sugar
2 tbsp. lemon juice
1/2 onion chopped up
1 clove chopped garlic
Marinade in this stuff for a few hours at least (overnight is better) and grill over charcoal. Paint on the meat liberally while you grill. Smile and wave to jealous neighbors who walk by looking for the source of the amazingly delicious smell.
1/2 c. soy sauce
1 tbsp. Worcestershire sauce
1/4 c. red wine vinegar (or less if you hate vinegar)
1 tbsp. brown sugar
2 tbsp. lemon juice
1/2 onion chopped up
1 clove chopped garlic
Marinade in this stuff for a few hours at least (overnight is better) and grill over charcoal. Paint on the meat liberally while you grill. Smile and wave to jealous neighbors who walk by looking for the source of the amazingly delicious smell.
- Joined
- Mar 11, 2007
- Messages
- 672
A 10 lb. BBQ pork roast slathered with K.C. Original bbq sauce is mighty tasty!!! Darned good eats especially if served with some spiced apple sauce, pork boiled beans, mustard greens and a shot of good bourbon, I think Knob creek is good but whatever you like is best.
Yep! I'm more of a dry rub BBQ-er but if I'm using a sauce I generally buy it rather than make my own and Stubbs Spicy is the one I look for.
You've got that right!! :thumbup: Around my office the discussion is not what to eat at lunch, but what BBQ joint to eat at during lunch. I grew up on North Carolina BBQ, but KC is a BBQ lovers dream.
My favorite home cooking is a couple of slabs of pork back ribs, dry rubbed the day before and slowly smoked at about 200 degrees for 3 hours using oak. Finish it off with some Gates BBQ sauce. You have to wear gloves when you eat them, so you don't chew off your fingertips.
- Joined
- Mar 7, 2007
- Messages
- 3,951
Man, this thread has got me longing for warm weather.
Gollnick was right on when he said wood adds the best flavor, and I also have my gas grill plumbed in. What I like most about gas is even heat and little clean up. I used charcoal for years, but got tired of the giant piles of partialy burnt charcoal in my back yard. Whenever possible, we head down to our local state park (Letchworth State Park http://www.bladeforums.com/forums/showthread.php?t=475224 ) where I can find plenty of standing dead hardwood. That and a little Motreal Steak Seasoning is all it takes for great piece of beef.
When I am making my own sauce or rub, I tend to use a variation of most of the ingredients mentioned already, but my "secret ingredient" is ground corriander -- it adds a touch of savory sweetness to any BBQ, just use it sparingly.
Gollnick was right on when he said wood adds the best flavor, and I also have my gas grill plumbed in. What I like most about gas is even heat and little clean up. I used charcoal for years, but got tired of the giant piles of partialy burnt charcoal in my back yard. Whenever possible, we head down to our local state park (Letchworth State Park http://www.bladeforums.com/forums/showthread.php?t=475224 ) where I can find plenty of standing dead hardwood. That and a little Motreal Steak Seasoning is all it takes for great piece of beef.
When I am making my own sauce or rub, I tend to use a variation of most of the ingredients mentioned already, but my "secret ingredient" is ground corriander -- it adds a touch of savory sweetness to any BBQ, just use it sparingly.