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Galaxy Nexus Watering Hole

I wish I had the time/money to learn how to do BBQ, because I LOVE the stuff. I make a decent rack of ribs, but the oven cooking, finishing on the grill method.
 
pupkact said:
What temp do you smoke your brisket at? I usually run beef around 240 and cook until internal temp of 200. Also, what type of wood do you smoke it with? Its usually apple for me. I also like to cut a pocket in the brisket and stuff it with bacon and onions and "sew" it closed with skewers. Just a few, you don't want to overwhelm the flavor.
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Exactly the same temp as you stated. Although I use my extraordinary senses, not a thermometer :p j/k I've done it so much I think I've mastered it!

Using hickory this time, apple is preferred. I'm using a few sweet Vidalia onion wedges as you say, and we all know everything is better with BACON!! Haven't done bacon on beef brisket yet, although I've thrown it into every other dish I've ever made lol.

I'm so not a super good cook, I learned from my dear mom and make very basic, most often Southern style meals.
 
AntimonyER said:
I wish I had the time/money to learn how to do BBQ, because I LOVE the stuff. I make a decent rack of ribs, but the oven cooking, finishing on the grill method.
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Have you been to either Vandy's or Boyd's in the 'burro'? Gawh do I miss them. Cooking BBQ is certainly an art to some, there is nothing like it for this good ole Southern Boy!
 
AntimonyER said:
I wish I had the time/money to learn how to do BBQ, because I LOVE the stuff. I make a decent rack of ribs, but the oven cooking, finishing on the grill method.
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I've done the oven / grill ribs and they are excellent.

I've only been smoking meat for two years. It really isn't that expensive or time consuming. Actually, the premise of it is taking bad / tough cuts of meat and making them palatable. I'll give you two hints I've learned should you try smoking BBQ. I bought my smoker for about $200 and I am usually smoking meat that costs $1-2 per pound. And it really doesn't take a lot of "time." While my pulled pork usually takes 14-18 hours to cook, I probably spend about 1/2 hour actually doing anything. About the only PITA is getting up at like 3AM to add woodchips.:D

Black pepper gets really strong in a smoker. I tried the rib rub for the oven / grill ribs (which really tasted good) on ribs I smoked and the black pepper was overpowering. It was all you could taste.

I smear plain yellow mustard on the meat before I put the rub on. It is a good smoking spice that you won't taste in the finished dish and it helps the rub stick to the meat.
 
pupkact said:
I've done the oven / grill ribs and they are excellent.

I've only been smoking meat for two years. It really isn't that expensive or time consuming. Actually, the premise of it is taking bad / tough cuts of meat and making them palatable. I'll give you two hints I've learned should you try smoking BBQ. I bought my smoker for about $200 and I am usually smoking meat that costs $1-2 per pound. And it really doesn't take a lot of "time." While my pulled pork usually takes 14-18 hours to cook, I probably spend about 1/2 hour actually doing anything. About the only PITA is getting up at like 3AM to add woodchips.:D

Black pepper gets really strong in a smoker. I tried the rib rub for the oven / grill ribs (which really tasted good) on ribs I smoked and the black pepper was overpowering. It was all you could taste.

I smear plain yellow mustard on the meat before I put the rub on. It is a good smoking spice that you won't taste in the finished dish and it helps the rub stick to the meat.
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Great tips thx for this !
 
pupkact said:
I've done the oven / grill ribs and they are excellent.

I've only been smoking meat for two years. It really isn't that expensive or time consuming. Actually, the premise of it is taking bad / tough cuts of meat and making them palatable. I'll give you two hints I've learned should you try smoking BBQ. I bought my smoker for about $200 and I am usually smoking meat that costs $1-2 per pound. And it really doesn't take a lot of "time." While my pulled pork usually takes 14-18 hours to cook, I probably spend about 1/2 hour actually doing anything. About the only PITA is getting up at like 3AM to add woodchips.:D

Black pepper gets really strong in a smoker. I tried the rib rub for the oven / grill ribs (which really tasted good) on ribs I smoked and the black pepper was overpowering. It was all you could taste.

I smear plain yellow mustard on the meat before I put the rub on. It is a good smoking spice that you won't taste in the finished dish and it helps the rub stick to the meat.
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My mouth is literally watering. I love dry rub BBQ. I can do small amounts of a vinegar based BBQ sauce. Sadly, regular BBQ sauce makes my tummy unhappy.
 
BabyBlues said:
I love that correlation!! Should work out well for me since I don't cook. (I bake, although I haven't done it a lot since the kitchen isn't mine)
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lol

I'm a master at baking the good ole fashioned Nestle Tollhouse (from scratch) CC Cookies. My wife's favorite. That's all the baking I can do :p
 
jbdan said:
May be a relationship between Android techie males and cooking :confused: :D
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For me, it's the inquisitive nature. I always want to know the how's and whys of everything. Android has given me a much bigger interest in computer work. Likewise, when I decided to be a vegetarian at 15, I started to teach myself to cook.
iPhone folk can just look it all up on our Google :p
 
bbq is certainly an art. it is amazing to me how the definition of the word varies across the country.

What BBQ means, by location:
SC - pulled pork, mustard based sauce
NC - pulled pork, vinegar based sauce
TN - pork ribs, dry rub
Rest of the south - pulled pork, tomato based sauce
Midwest - ribs, sweet sauce
Texas - brisket/beef ribs
Northeast - a cookout in the backyard
Everywhere else - pork or beef ribs, tomato based sauce

you'll never convince me that anything is better than SC style, but i wouldn't try to change anyone else's mind either. arguing bbq style is like arguing religion. :p
 
Time for Valentine's!

I've had this one for a lot of years. :)

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early_fossil.jpg
 
SolidOrange said:
bbq is certainly an art. it is amazing to me how the definition of the word varies across the country.

What BBQ means, by location:
SC - pulled pork, mustard based sauce
NC - pulled pork, vinegar based sauce
TN - pork ribs, dry rub
Rest of the south - pulled pork, tomato based sauce
Midwest - ribs, sweet sauce
Texas - brisket/beef ribs
Northeast - a cookout in the backyard
Everywhere else - pork or beef ribs, tomato based sauce

you'll never convince me that anything is better than SC style, but i wouldn't try to change anyone else's mind either. arguing bbq style is like arguing religion. :p
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Haha, true true. I don't really discrminate with BBQ, I like it all. My favorite is tomato based BBQ sauce though, but honestly, good smoked pork doesn't even need sauce!

Jbdan, if you don't want to spend oodles on doing bbq smoking and such, do what I did. I already had a Weber kettle grill, but if you don't, they're only $100 or so, get the big one! You just convert it to a smoker when you want to smoke, and then when you don't, take it all out and grill, dual purpose it! :D I just took bricks and made a wall in the bottom to where you can only put about 1/3rd the amount of charcoal in and the bricks serve to keep direct heat from getting to the meat. I take two foil pans, one larger to hold water and one smaller to hold wood chips and place them over the bricks and coals. I position the lid vent over the meat so the smoke is forced to go out over the meat and I also place a meat thermometer in one vent to get an accurate temp at the meat. I start with about 1/2 full charcoal chimney and every 3 hours (give or take 30 mins) add more charcoal (about 1/4-1/3 chimney full). The only pain is you have to open up the grill, take the grilling surface and meat out, remove the pans and pour the charcoal in and then put it all back. If it's big enough, you can leave an opening big enough to drop coals in with a pair of tongs and then push them under the pans, but you still need to remove the grate with the meat...unless it has that flip up section that would let you put them in that way.
 
SolidOrange said:
bbq is certainly an art. it is amazing to me how the definition of the word varies across the country.

What BBQ means, by location:
SC - pulled pork, mustard based sauce
NC - pulled pork, vinegar based sauce
TN - pork ribs, dry rub
Rest of the south - pulled pork, tomato based sauce
Midwest - ribs, sweet sauce
Texas - brisket/beef ribs
Northeast - a cookout in the backyard
Everywhere else - pork or beef ribs, tomato based sauce

you'll never convince me that anything is better than SC style, but i wouldn't try to change anyone else's mind either. arguing bbq style is like arguing religion. :p
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I'm no expert but I'm pretty sure NC has two different styles of BBQ ;)
 
dreadnatty08 said:
I'm no expert but I'm pretty sure NC has two different styles of BBQ ;)
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Spent most of my time in the Piedmont area - if they have a second choice of BBQ there, I didn't find it. When I asked, folks just told me - We don't do Texas-style here! :)

In any case, I did love the pulled pork/vinegar bbq they had - served over a bed of slaw, accompanied with iced tea - sweetened to give you a health issue.

Wish I'd tried the variant.
 
Best I've had in my travels (which are not many) was in Virginia. It was pulled pork with no sauce. When the place caters they send 4 different sauces for people to choose from. I skipped them all and put malt vinegar on it which then soaked into the delicious potato roll it was on.

I think I better eat lunch soon.
 
BabyBlues said:
Best I've had in my travels (which are not many) was in Virginia. It was pulled pork with no sauce. When the place caters they send 4 different sauces for people to choose from. I skipped them all and put malt vinegar on it which then soaked into the delicious potato roll it was on.

I think I better eat lunch soon.
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YUM!! Going to eat now!
 
BabyBlues said:
Best I've had in my travels (which are not many) was in Virginia. It was pulled pork with no sauce. When the place caters they send 4 different sauces for people to choose from. I skipped them all and put malt vinegar on it which then soaked into the delicious potato roll it was on.

I think I better eat lunch soon.
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Usually when I first make it, I eat it dry. I will add a couple tablespoons of BBQ Sauce to a pan if I reheat it just for moisture, but I think I will try the malt vinegar one of these times:), that sounds good. I will often make four butts (32 lbs) at a time for large cookouts and keep them warm in catering trays. It is so much easier than manning the grill when you want to be playing horseshoes or washers.:D
 
HAPPY VALENTINES DAY to all my fellow Gnexers! :D

As far as cooking goes: I am a master chef... I make the meanest pop-tart in town! :p

j/k I have special recipes I created for steaks and what I call "Perfect Oatmeal"... both get rave reviews from the Darling Family...

EDIT: 7500 posts! :eek: Who would have thought we could be on our way to 10k in just 2 short months???
 
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