Super User flyfisher Posted November 8, 2013 Super User Posted November 8, 2013 **** in the food processor, sugar and fruit pectin. Simple and effective. Just throw them in there whole i take it? And i was trying to figure out what was starred out Quote
llPa1nll Posted November 8, 2013 Posted November 8, 2013 I make my own bbq sauce, rib rub, poultry rub, and yes butt rub. I have 2 smokers and 2 charcoal grills. I have found, that the bbq up here in New England I get at restaurants, is subpar. I would rather just make my own. I now, no longer get ribs, pulled pork, and pulled chicken when I go out for dinner. If I do I'm usually disappointed. 6 pork butts trimmed and ready to get seasoned and go on the smoker. 3 butts on the bottom grate all seasoned and rubbed down. Top grate on, temperature probes in, all 6 butts ready to get kissed by some apple smoke. Pork pulled and seasoned, and yummy! This cook was 6 butts, average weight was 8lbs, after trimming them up it was closer to 7lb average that went on the smoker. I had 42lbs on the smoker to start, ended up 18hrs later with 24lbs of yummy pulled pork goodness. 2 Quote
hookedahawg Posted November 8, 2013 Author Posted November 8, 2013 Aint nothing wrong with that ^^^^ Quote
Brian Needham Posted November 8, 2013 Posted November 8, 2013 KC the best BBQ........hahahaha thats the best joke I have heard in a while. Everyone knows Memphis is where its at.... which is also why it is more expensive here. Quote
Ohio Dave Posted November 8, 2013 Posted November 8, 2013 memphis is not that great for Q. Drove down on a bbq pilgrimage a couple years back. Loads of famous places sitting on their laurels and not making good q Central was the only exception as it was darn good Quote
Super User SPEEDBEAD. Posted November 8, 2013 Super User Posted November 8, 2013 Just throw them in there whole i take it? And i was trying to figure out what was starred out Let as many seeds in as you like. They will add some heat. I use the whole thing, minus the stem obviously. Quote
Brian Needham Posted November 8, 2013 Posted November 8, 2013 Loads of famous places sitting on their laurels and not making good q Central was the only exception as it was darn good 100% correct Central is awesome and so is Germantown Commisary (spelling) Memphis is a novelity town, they pimp out Elvis, Blues/ Music in general, Beale, and BBQ and you have to look find "real" anything. IMO people that go to Rendezvous expecting mind blowing BBQ are missing out.........find a guy selling it out of a trailer in a parking lot, now we're talking. Memphis tries to sell the legend instead to the product, but dont get me started on a Memphis rant. Quote
Ohio Dave Posted November 8, 2013 Posted November 8, 2013 I got to talk with Charlie Vargus' daughter who still runs the Rendzvous (both spelled wrong I am sure but fine with lol) nice gal as is Charlie's grand kids. They seem to still care about their q but don't quite have dad's knowledge. once you get to a clean shaven snooty 20 something in kakis and a white dress shirt worrying about how many covers they do a night rather than how good the q is then you are making loads of cash but selling crap I will take a dank hole in the wall or a trailor over fancy any day of the week. Especially if the gal is sassy lol back to the original question of is 22 bucks too much for a slab and two sides. I think it is a little too much by about $4 but if the mac and cheese and beans are great then its okay with me anyway. if neither is homemade or not fresh that day then the place should be burnt down as a fake q joint regardless of how much they charge for a slab 1 Quote
hookedahawg Posted November 8, 2013 Author Posted November 8, 2013 but if the mac and cheese and beans are great then its okay with me anyway. if neither is homemade or not fresh that day then the place should be burnt down as a fake q joint regardless of how much they charge for a slab Quote
Super User AK-Jax86 Posted November 8, 2013 Super User Posted November 8, 2013 man I LOVE me some BBQ 1 Quote
Ohio Dave Posted November 8, 2013 Posted November 8, 2013 yep, I am affraid I am going to have to pick up a couple racks to drop in the pit tomorrow. I do my own sauce and rubs as well. I have been doing q for cash part time for years and eaten and cooked so much pulled pork that I really could not come close to guessing how many 100s of pounds have gone through my poor pit. still a thrill hearing how much someone loves the q I judge every place outside of texas on their ribs. Brisket for Texas and sausage of course. but joints that make the world class in my heart are all about how good their sides are. Some places don't bother with sides such as the case with Dreamland in Ala. which gets special consideration. But if you are offering pit beans, slaw, and mac and cheese it better be killer 1 Quote
Super User Oregon Native Posted November 9, 2013 Super User Posted November 9, 2013 Good sides are awesome and I love good potato salad with BBQ sauce on top. Since the Acute Pancreatitus I have eased up till things heal...can't take the spice. But do prefer taking that lil extra time and cooking at home. Have made some bummer BBQ's but not as often anymore!!! Always looking for a good BBQ sauce and the Halapeno jelly I use is usually store bought. P.S. Maybe we can start a "post your favorite sauce topic?" Tight Lines Quote
Super User Hi Salenity Posted November 9, 2013 Super User Posted November 9, 2013 More food porn. Quote
Super User retiredbosn Posted November 9, 2013 Super User Posted November 9, 2013 I love bbq, but it is a regional thing with each region having it's own recipe. In central SC it is a mustard base, eastern NC is vinegar, KC can be a dry rub or a tomato base or a combo, Spuds bbq is all the rave back home and I really don't know how to describe it. When I travel I like to eat at bbq joints, I try to find a Mom and Pop operation. Just don't expect it to be what you're used to. The only constant is low heat, and good smoke 1 Quote
Super User roadwarrior Posted November 10, 2013 Super User Posted November 10, 2013 I make my own bbq sauce, rib rub, poultry rub, and yes butt rub. I have 2 smokers and 2 charcoal grills. I have found, that the bbq up here in New England I get at restaurants, is subpar. I would rather just make my own. I now, no longer get ribs, pulled pork, and pulled chicken when I go out for dinner. If I do I'm usually disappointed. 6 pork butts trimmed and ready to get seasoned and go on the smoker. 3 butts on the bottom grate all seasoned and rubbed down. Top grate on, temperature probes in, all 6 butts ready to get kissed by some apple smoke. Pork pulled and seasoned, and yummy! This cook was 6 butts, average weight was 8lbs, after trimming them up it was closer to 7lb average that went on the smoker. I had 42lbs on the smoker to start, ended up 18hrs later with 24lbs of yummy pulled pork goodness. I have the same Weber smoker. My shoulder came out pretty good today! Quote
Super User flyfisher Posted November 10, 2013 Super User Posted November 10, 2013 I have the same Weber smoker. My shoulder came out pretty good today! I have looked at those smokers too...is that the smokey mountain deal? How are they for maintaining temps? I can't imagine it being any more difficult than using my weber kettle but i was just curious. Quote
Super User roadwarrior Posted November 10, 2013 Super User Posted November 10, 2013 That is the Weber Smokey Mountain Cooker http://www.weber.com/grills/category/charcoal The smoker pictured by the OP and mine are earlier versions. Mine is 15 years old! Quote
Super User flyfisher Posted November 10, 2013 Super User Posted November 10, 2013 That is the Weber Smokey Mountain Cooker http://www.weber.com/grills/category/charcoal The smoker pictured by the OP and mine are earlier versions. Mine is 15 years old! So i guess it is safe to say the $400 price tag shouldn't scare me away for the 22.5" version Looks like i know what i am asking santa for this year. I use my kettle grill and after I use it for smoking it seems to take a few uses before the taste is back to standard charcoal. Not a big fan of apple and cherry on my burgers or steaks Quote
Super User roadwarrior Posted November 10, 2013 Super User Posted November 10, 2013 This is the best I have had: http://oklahomajoesbbq.com/ Quote
Super User Fishes in trees Posted November 10, 2013 Super User Posted November 10, 2013 The Excelsior Springs BBQ restaurant that Seibert Outdoors was referring to is Wabash BBQ. I agree that they are pretty good. If they were the best, they would win the American Royal BBQ contest every year. They don't - they have won once or twice, but they don't sweep the series every year. The KC region is blessed with numerous great BBQ places, in addition to a regional culture of home BBQ. It is a great hobby - similar to fishing in that there isn't any limit on how much money you can spend to get higher quality gear. Me, I'm just a piker. I've got a couple of Webers, one ancient and the other 8 or 9 years old. I can do an acceptable beer can chicken and smoked pork loin. I find ribs & brisket hard to get perfect. I am really more of a grilling guy, steaks, burgers & chicken K-bobs are more my speed. In another aside, there is a Wabash BBQ in Chillicothe, MO that is a clone of the Excelsior Springs location. I know about the Chillicothe location because it is conveniently on the route home from one of my favorite fishing lakes and their parking lot is large enough that it is easy to park my truck & boat. The Excelsior Springs location has adequate parking, but not if you are towing a boat. Quote
basshole8190 Posted November 10, 2013 Posted November 10, 2013 Dang yall got me hungry now. My pops or BIL always makes our ribs. Almost as good as some DreamLand ribs. Not quite there, but almost. Cheaper too.dreamland is where its at best bbq in bama Quote
llPa1nll Posted November 11, 2013 Posted November 11, 2013 I have the same Weber smoker. My shoulder came out pretty good today! Yeah, Roadwarrior they make some great pits. I have the 18.5inch WSm and also the larger 22.5 WSM. I really like the ease of use, I also sprung for an automatic temperature control device. You can certainly make some great BBq off of the WSMs. Quote
Super User Root beer Posted November 11, 2013 Super User Posted November 11, 2013 dreamland is where its at best bbq in bama Not really. Jim n Nick and Archibald is better. Quote
Pete-K Posted November 11, 2013 Posted November 11, 2013 This side of Baby Back ribs I have around $14.00 and that is doing them my self. Meat is high and going higher. Picked up 4 sides of Baby Backs today to feed the family this weekend. $30. just for the ribs, then the dry rub I make my self but still a few bucks in the stuff to make it. Sauce I make up my self and Its around $20 per gallon or better. $1500. Smoker (1500 Smokin Tex Smoker) I have been using for years Priceless. 3 Boston Butts total weight 26 lbs on one rack. 20 lbs of chicken on the other racks. I can do 120 lbs of Butts and 80 lbs of chicken QTrs on this one. Picked up a Brisket and that is Between $40 to $50 bucks these days. Again meat is prices are going higher each day. Pete 1 Quote
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