BBQ Time :)

[Luke]

7123 Mustangs and BBQs I now know with certainty that I have come to the right place

 

[caspianwendell]

I will stick to my hickory, and oak logs for my outdoor grilling. I have been to friends who use gas grills and all the tricks of hickory seasoning, wood shavings in tinfoil, and all kinds of other methods but nothing equals the flavor of cooking with real wood. In my area there are lots of BBQ joints that serve up some mouth watering BBQ and none of them use gas. Propane is completely out for me cause I can taste the fumes of propane in the meat no mater how much sauce I put on it. Charcoal works ok for burgers and dogs but an offset smoker is the only way to go for brisket, and ribs for me. So as always it comes down to what you prefer, and that's what makes the world interesting. Just like the other day a friend was telling me how great his asparagus is but I gag at just the smell of the stuff but, then I am a meat and taters kinda guy. Throw in some pinto beans with a ham hock, or baked beans with bacon and I am all over it. Now I done made myself hungry again...be back in a few.

 

[CZ-75]

Ok... Don't hate me... I use a George Foreman grill unless its more than about 3/4" thick.

 

[hyena429]

Not BBQ related..But made home made jalapino pizza's tonight

Ok... Don't hate me... I use a George Foreman grill unless its more than about 3/4" thick.

YOU!! SO#$%^^& jk Nothing wrong with the old George special.It makes great bacon..hehe "along with other things"

 

[Luke]

Suddenly I need to eat

 

[CZ-75]

At our camper, we use a Coleman Roadtrip grill... easy to stow away, and has a griddle on one side and a grill on the other. The griddle side is great for bacon and eggs. And of course, the grill side is great for burgers, brats, steaks, etc.

At home, I usually buy a cheap $150 propane grill about every 4 years or so. And last Fall, I bought a Masterbuilt 30" smoker from Cabelas for right around $200 including tax.

http://www.cabelas.com/product/Masterbuilt-Sportsman-Elite-Black-Electric-Smoker-with-Meat-Probe/1621836.uts?productVariantId=3510566&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=03693846&rid=40&channel=GoogleBaseUSA&mr:trackingCode=27C5EA34-2BF6-E211-BAAE-001B21631C34&mr:referralID=NA&mr:device=c&mr:adType=pla&mr:ad=30640535231&mr:keyword&mr:match&mr:filter=58018123271&gclid=CjkKEQjw4_ubBRCArMWr6avk_J8BEiQAIj43teTwRocoOY4gaD4WjuAG9slp9s6L_fFt_PFrVRDv8Gbw_wcB&gclsrc=aw.ds

It does fine for what I want to use it for... mostly boston butt and ribs. I use Apple and/or pecan wood.

 

[luxstang]

Someone said "without the hassle with briquettes". That's just the point. It's no hassle, it's part of the fun. In BBQ there should be no such thing as instant gratification!

The journey is its own reward.

 

[73mach1]

. Charcoal works ok for burgers and dogs but an offset smoker is the only way to go for brisket, and ribs for me. So as always it comes down to what you prefer, and that's what makes the world interesting.

I agree 100%.I have an offset smoker I'm converting to a reverse flow smoker,trying to get it done for the weekend.We slaughtered my sons show steer last october and have the brisket in the freezer waiting to go.

 

[Jim and Jutta]

71 Boss's, Beer and BBQ's what else is there? Yeah, yeah, I know there are few other things that start with B that could be added to that list.

 

[woodsnake]

Put me in the BBQ with charcoal camp. I have used the little round smokey Joe for years, and have had GREAT success with it. Hickory chunks, mesquite chunks, and am now starting to use apple wood. I picked up a pork shoulder tonight, that I plan on smoking for about 6 hours on Sunday. I use Cavendar's for a "rub", and make my own sauce, which currently is a blend of Kraft Hickory and Frank's Hot Wing sauce. That basic combo won me "Top of the Rock" in Kuwait, 2012...

 

[Totalled]

 

[caspianwendell]

71 Boss's, Beer and BBQ's what else is there? Yeah, yeah, I know there are few other things that start with B that could be added to that list.

Yeah I can think of a pair of B's that we could bounce in there

Put me in the BBQ with charcoal camp. I have used the little round smokey Joe for years, and have had GREAT success with it. Hickory chunks, mesquite chunks, and am now starting to use apple wood. I picked up a pork shoulder tonight, that I plan on smoking for about 6 hours on Sunday. I use Cavendar's for a "rub", and make my own sauce, which currently is a blend of Kraft Hickory and Frank's Hot Wing sauce. That basic combo won me "Top of the Rock" in Kuwait, 2012...

Man I need a napkin just for the drool...:udaman:

 

[73mach1]

Put me in the BBQ with charcoal camp. I have used the little round smokey Joe for years, and have had GREAT success with it. Hickory chunks, mesquite chunks, and am now starting to use apple wood. I picked up a pork shoulder tonight, that I plan on smoking for about 6 hours on Sunday. I use Cavendar's for a "rub", and make my own sauce, which currently is a blend of Kraft Hickory and Frank's Hot Wing sauce. That basic combo won me "Top of the Rock" in Kuwait, 2012...

That sauce sounds great I will diffently try it.I usually use sweet baby rays or famous daves devil spit.

 

[woodsnake]

I watch some of those BBQ shows on TV, where they travel to different states, and what the differences are.

When I was younger, I really enjoyed a tomato based (ketchup) sauce. And for a while I would add lots of my own seasonings to make a different "trash can" sauce. Once when I was going to school in Georgia, I went to a little hole in the wall local joint, and have been working on my own vinegar sauce ever since.

I don't care for "sweet" so much, so I always add some heat. The two commercial sauces seem to be working really well recently.

 

[Jim and Jutta]

What hasn't been mentioned is yet is what some of us call BBQ isn't really considered BBQ in many parts of the country. I call everything a BBQ when I invited people over but many would consider tossing burgers or steaks on a hot fire "grilling" rather than BBQ'ing.

Actual BBQ is slow cooking with for tender and moist meats covered with rubs or sauces. Fast and hot is grilling. I only bring this up since we recently had a BBQ for Army friends, one being from the South asked, where's the BBQ meat? He settle for one of my world famous "grilled" burgers and a bratwurst.

 

[Totalled]

BBQ from my birthday party last year:

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[Luke]

Anybody got a recipe for real Texas BBQ sauce

 

[woodsnake]

Hmmm.

Nobody asked what Cavendar's is...

I get it at Wal mart. It is a Greek seasoning...

Best effing thing to go on food I eat.

best on pork, then chicken, then sauces...I don't love it on beef, or eggs, but on EVERYTHING else.

 

[Luke]

Hmmm.

Nobody asked what Cavendar's is...

I get it at Wal mart. It is a Greek seasoning...

Best effing thing to go on food I eat.

best on pork, then chicken, then sauces...I don't love it on beef, or eggs, but on EVERYTHING else.

Got a pic there may be available here in Au. I will look for it if I know what to look for

 

[73mach1]

Cavendars is awesome,we use it on everything