Lets talk BBQ

bbq or grilling - big difference. Pork spare ribs; wet down with a little worcestershire and liquid smoke and a rub of salt, cracked black pepper, chili powder, rosemary, and celery seed 24 hours before cooking; charcoal and wet apple chunks - 50/50; cook around 160 degrees with indirect heat for around 3.5 to 4 hours, and brush liberally with "Curleys bbq Sauce"(its a sweet hickory sauce) about 20 minutes before taking them off. I also like to smoke a shank ham on a rotisserie for 8-10 hours over charcoal and wet hickory chunks at around 160 degrees. Score the skin/fat down to the meat with a checkerboard pattern on 1" centers and insert a whole clove at each intersection as far as you can get it into the meat, and liberally baste every hour with a mixture of honey, brown sugar and dry mustard. The family fights over the end piece with all the glaze. Beef briskets, pork shoulders, pork loins, the list goes on and on. And yes, living 2 hours away from KC, we make pilgrimages to the bbq mecca. I have an old HastyBake smoker/grill I inherited from my grandfather about 25 years ago. It is starting to rust through and I am going to have to replace it shortly. They are still around, but expensive as all get out. I think anything good with a rotisserie is going to be over a grand. Anybody have a suggestion? I have looked at some of the custom grills from Texas (Klose Grills) but I think I would have to put up a steel substructure under the porch to support the thing.
 
Back 40 BBq sauce, voted best in the nation 2 years in a row for a damn good reason, I buy it by the case.

and I grill over a weber older than I am using charcoal! (+1 to everyone who keeps off the gas)
 
So-Lo said:
Whats your favorite sauce?
Rubs?
Marinades?
Charcoal or Propane?
Beef, Chicken or Pork?

Whatcha been grill'in ? :D
Click to expand...

Sauce:
JohnBoy & Billy's Grillin' Sauce (great on chicken, pork, and even tuna steaks).
Frank's Red Hot original (perfect for chicken or pork).
A1 Steak Sauce (the only sauce for steak).

Rubs:
No thanks, I like it "wet".;)

Marinades:
Worcestershire sauce.
Tequila Lime sauce.
Texas Pete hot wing sauce.
Jamaican jerk sauce.

Charcoal all the way!:thumbup:
If you use propane you might was well use your stove.:thumbdn:

Beef, Chicken or Pork?
Yes, yes, and yes!

But for traditional BBQ, pork rules!
 
'Always-a-Winner' BBQ Sauce


- 1/4 cup Finely Chopped Onion
- 2 tablespoons Butter
- 1/4 cup Brown Sugar,
- 1 tablespoon Worcester Sauce
- 1/4 teaspoon Tabasco Sauce
- 1 Clove Garlic, Finely Chopped
- 1 cup Heinz Tomato Ketchup
- 2 Lemons (Juiced)
- 1 teaspoon Prepared Mustard

Cook onion and garlic in butter until tender. Add remaining ingredients and bring to a boil. Simmer uncovered 15 to 20 minutes. Will keep in the refrigerator for a week or so.

My favourite dry rub from a Texas gal.

Basic Rib Rub
2 Tbs Light Brown Sugar
2 Tbs Paprika
1 Tbs Kosher or Sea Salt
1 Tbs Fresh Ground Black Pepper
1 Tbs Garlic Powder
1 Tbs Onion Powder
2 tsp Dried Thyme
2 tsp Dried Oregano
1 tsp Ground Cumin

Rub this generously into the ribs. Store excess for up to 3 months in a sealed jar or tupperware container. This is just a good, basic, rub - you can adjust it as you go to suit your tastes - eventually, you'll end up with your own personal blend.

I use propane on a big gas grill for convenience, but I also put a huge piece of seasoned cherry wood at the back of the burners.

Beef, Chicken or Pork?

Beef for Ribs

Chicken for Kitty's from Texas Maple Bourbon chicken, and pulled pork for a great sandwich.

'Kitty' is a poster on the BBC Food Forum.

I cooked this last night and it is fantastic. I got a 4 1/2 lb chicken on
Friday, spatchcocked it on Saturday, marinated it 24 hours and cooked it
Sunday evening. I added about a half teaspoon of cayenne pepper and a couple of shakes of Tabasco as Kitty did. I turned the BBQ on full for 10 minutes, put the chicken on and turned it down to low on all three burners. The temperature was showing 160'C so I left the burners on low. I placed it bone side down for 30 minutes, turned it for 30 minutes skin side down, then
another 15 minutes each side. We let it rest for 10 minutes tented in foil.
It was perfectly cooked. Also cooked potato slices in EVO and Cajun spice,
and veg was onion, courgette, and baby carrots. I poured what was left of
the marinade into the veg about 30 minutes before the end of cooking and
turned the heat up under the veg to full for 15 minutes. Just about to have
a sandwich with the quarter chicken that is left. My wife, said to
say the flavour is wonderful. It was a winner and will be cooked again. Here is a picture.

http://www3.sympatico.ca/polperro/bbc/bourbon_chicken.jpg

Message 1 - posted by Kitty from Texas,

I don't normally post recipe success stories, but I was so surprised by this that I though I'd share it (and I was dubious while I was making this). MOH got a hold of one of my BBQ cookbooks that I'd taken out while responding to a question about BBQ cookbooks and picked out the following as his special request. Although this is meant to be cooked on a barbecue, it was raining a bit so I did it under the broiler (grill) in the oven and it worked a treat.

One chicken, spatchcocked
75ml Bourbon
2 Tablespoons maple syrup
3-4 cloves minced/crush garlic

Mix the bourbon, syrup and garlic together and pour into a large, resealable food bag. Place the spatchcocked chicken in it and marinate for at least 4 hours.

Remove the chicken from the marinade and cook on a baking tray in the top third of the oven with the broiler/grill on medium-high for about 20-30 minutes per side (Our chicken was quite small, so it took about 22 minutes each side - the original recipe calls for a total cooking time on the barbeque of 1&1/2 -2 hours - but over indirect, medium coals and for a 6-7lb. chicken). Rest for ten minutes, then serve. The outside was charred and blackened, but the meat was succulent - just falling apart.

I only marinated for 4 hours, but next time I'll do it overnight. I'll also add some cayenne pepper or Tabasco to the marinade. Fortunately, OH had just sharpened all the knives and kitchen shears, so it only took about 3 minutes to spatchcock the bird, and even less time to stir together the marinade. Having lined the baking sheet with foil, there was almost no clean-up whatsoever (this always scores big points with me).
=============================

I dragged out the BBQ in 2 foot of snow a couple of weeks back and due to the cold the gas jet was just too small to cook!
 
Glad to know someone else got to check out Ed's before it went under. Back in the early 90's. they made one of the lists of best barbecue joints in the US alongside such luminaries as Arthur Bryants, Stubbs, Etc. For a number of years, my theory has been that the best barbecue joints look like they are one step ahead of the health depertment.....if that:D Also, I have found that, outside of the areas that have highly specialized BBQ. like the Carolinas, Texas (for beef) and Western Kentucky (for mutton) white folks generally haven't
truly figured out the secrets of BBQ yet....lol.
 
Sauce - Pickapeppa sauce (sort of like a Jamaican Worchestershire sauce with some more sweetness and kick). Teddy Roosevelt BBQ sauce, too.

Rubs - any good jerk seasoning I can find - goes great on pork with a nice chutney

Marinades - Stubbs! EVERYONE MUST TRY IT! It has some of the foulest, most caustic substances known to man, but gives meat perfect flavor. They have beef, chicken, and pork varieties - althought for a real quality steak I like to use the tried and true olive oil, butter, salt and pepper - good steak doesn't need that much help.

Fuel - Propane! No comparison when it comes to steak. Get that sucker up to 800 deg or more for the sear, then cool it down real low to cook it the rest of the way. I love BBQing in winter for this reason.

Meat - Steak, unless I want jerk pork. Or a wurst here or there.
 
Grilling

Charbroil Commercial Gas
1-1/2 lb Ribeye or Porterhouse
Salt, Pepper, Cayenne
Charcoal or Gas. Depends on how hungry I am.

BBQ

Brisket (smoker pit or homemade brick pit)
Rubbed with Salt, Pepper, Cayenne
If I'm cooking Spare Ribs, I use the same rub and add a little mustard
and sometimes brown sugar.
Slow indirect cook 6-12 hrs depending on size over Post Oak.

"Oak is an excellent wood for smoking large pieces of meat for great lengths of time. It is assertive but always pleasant.
Oak is probably the most versatile of all the hardwoods. Its flavor goes exceptionally well with brisket.
Great for big cuts of beef, chops, and steaks."

I use it for those reasons and the fact that I can go out back and get what
I've already sawed and split.

Sorry folks, no sauce here. Good (Texas) BBQ doesn't need sauce. ;)
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I have eaten at many fine places in the Carolinas, Tenn, Georgia.
I really like their style of BBQ. A pulled pork sandwich would be good right now. Plenty of sauce and coleslaw. mmmmmm

I eat any type of BBQ, but if I was caught cooking a pork shoulder here I might be hanged. :D

Happy Eating!

mike
 
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