Some friends and BBQ. Eat before entering!

S

scotsmanspride

Joined
Jan 6, 2009
Messages
639
Well i was born and raised in Texas, and BBQ just sucks anywhere we try. So i am forced ;) to cook about twice a month on the ole smoker.

Doing a whole chicken. I cut them in half to even out cooking and finish it a little faster. The 4 got through it like butter...
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Next was to process some wood and get the smoker going. No matches here!
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Teaser 1 hour in...

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And after 3.5 hours.

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Wrong knife but yummy!
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Anybody passing through phoenix? I take any excuse i can get to BBQ. :D
 
nice job on the cooking. nice knives to! i think thats the first time i seen pics of a dirty sebenza lol.
 
Scotsmanpride, you & Mist need to quit posting this stuff after midnight . . . :D We just got home about an hour ago from dinner out with some friends & now I think I could eat some damn bbq even this late. Great shots though, does look good. Post some of these on Saturday afternoon before the ballgames start . . . :thumbup:
Be safe.
 
Trying to convince the wife the condo needs a grill.

What equals good authentic BBQ to you?
 
Heeeeeeey Mods!

Close this forum for misleading topics! :confused:

I clicked on this expecting to see Barbecue! All I see is some seasoned smoked chicken! ;)

I'm from NC where BBQ IMPLIES pork! :D

Stomach teaser!

I have run into this before... While at Fort Benning for Basic Training in 1984, we got a day off and heard they were catering in "barbecue". Since I was in a "buddy platoon" from NC, we were ALL bursting in anticipation. My saliva glands were working so hard Pablov could have done experiments with me. Then the catering company got there...with about 200 pounds of grilled chicken with some mediocre barbecue sauce all over it... :grumpy::confused::grumpy::confused:

What The Fork??? :confused:

Finally, one of our drill sergeants (who was a muscular African American man, an ordained Pentecostal minister, and had biceps as big as my thighs!) smiled and told us that in that part of the world they didn't have barbecued pork, and that "barbecue" implied chicken... :(

I ate before. It didn't help. Please mail some to Gastonia.
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Hey djacobs28056:
What about Bridges on US74 or Bridges on NC18 in Shelby...?





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I hate when people say were having bbq and they grill stuff slathered in crap bbq sauce.

You want pork?!?
Coming up in a bit!
 
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And for many people who dont know, true BBQ is cooked at low temps very slowly. I have done all sorts of things from dove,turkey,chicken,pork,beef. Just make sure you find a way to add fat to lean meats like dove, and venison sp they dont dry out. Think bacon strips wrapped around the dove or cut into the venison and lay in strips of bacon.
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Looks like you've got quite the smoker!
I love a good BBQ, unfortunately there are many places in MD that know what to do.
 
Well anyone wanting to know how i do the chicken? It is pretty simple. Cook uncovered with a dry rub, no brine, for 2 hours at 225. Next i wrap in foil sprayed in apple juice for roughly an hour. This helps to keep the bird moist. The finish her off for another 30 min or so to crisp the skin back up. The bird will be dripping with juices and not the typical dried out stuff alot of people cook up. A whole bird will need to cook longer...up to 4+ hours to get a safe temp. I have sauce for some people but IMHO if you need sauce your BBQ was cooked wrong. Also have a recipe foe doing one with a white sauce and one i have done with mustard.
 
I'm in Phoenix and just ate lunch...but now I'm hungry again. Damn! And I don't think I know what real BBQ is. :D
 
_DZ_ said:
Thanks, I will try it out!
Any recommendations for a venison roast?
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salt, sugar, black pepper, sage, ground cloves,tarragon, soy sauce,
thyme. Also most marinades with worctershire work good too. Usually do marinades overnight and up to 2 days. Hindquarters with dry rubs work well also. As stated above i will cut slits and insert good fatty bacon and secure them closed. Venison and dove are such lean meats it is REALLY easy to screw it up. Internal temps for me stick around 160 before i pull it. Another tip i do is cut 1" square cubes and make lots of different marinade combos. Wrap in bacon and secure with toothpick labeled to find what you like the best without using a huge cut of meat that might taste horrible.
 
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