Best BBQ

[CountryboyinDC]

I do what passes for barbeque here in the land of the suburban yuppie, but when I think barbeque, I always think of the first barbeque I had as a kid.  After we finished helping our eastern North Carolina family strip tobacco, the night before we went home, they would literally cook a pig in the ground. They'd mop it every so often the while it was cooking, and then at the end you had a wonderful plate of the best tasting meat I'd tasted (and we were beef farmers).  I've had the barbeque in the famous joints in Memphis, Kansas City, and Austin.  They're all making incredible food, but I would take the NC pulled pork over all of it.  Makes the fare I'm smoking tonight a pretty poor showing in comparison.

[J Francho]

Maybe I'm wrong (I'm a Yankee) but barbecue has usually meant low heat with natural fire. Basically roasting or smoking using natural heat. I'm a big fan of the charcoal snake and smoke chips in my old Weber grill. Bone in pork shoulder, top round, beer can chicken, and ribs are all favorites. 
 

My favorite is Carolina pulled pork with cole slaw and pickles. 

[Mobasser]

J Francho, in KC MO there used to be a place that made pulled pork sandwiches this way, and put the Cole slaw on the sandwich. They were super good, but not as popular as other BBQ.

[Mobasser]

Some towns become known for BBQ. Kansas City is this way. They have some good places here, but I don't get what is actually KC BBQ. All of these places are different in how everything taste. As for the sauce, most of the better places just put a very small amount on the meat, and serve the sauce as a side, so you can add it as you like. There's just as many arguments about sauce also. Everyone has they're favourite.Some folks like it hot, some others like more sweet style.                                                               One of the oldest is Arthur Bryant's at 17th and Brooklyn. It's in a bad neighborhood, so we don't go much anymore. In this area, its become popular for young folks to get together and head down to the old parts of KC for BBQ.

[bulldog1935]

On 5/14/2021 at 7:07 PM, roadwarrior said:

The Memphis in May World Championship Bar-B-Que contest is going on this week.

Tomorrow is "Competition Day". I won "Nothing But" several years ago with a walleye

recipe. My team won $18,000 for 1st place ribs.

 

It's not about sauce.

 

 

 

my late cousin was head graphic artist and ran catalog publishing for the Commercial Appeal.  One year his team won Whole Hog.  When we covered it, I mentioned our chili cook-off entry, where our venison chili pot had the only line for sampling, yet someone else with some soup-looking ground beef entry won the trophy.  We both agreed it's about politics.  

What is this sauce thing?  In Luling and Lockhart, sauce is anathema.  

[Catt]

6 hours ago, CountryboyinDC said:

the night before we went home, they would literally cook a pig in the ground. They'd mop it every so often the while it was cooking, and then at the end you had a wonderful plate of the best tasting meat I'd tasted (and we were beef farmers).

 

Cochon de Lait! ?

 

We never cooked em in the ground, on a open pit & rotisserie.

Back in the early 70s in Texas we cooked a whole calf on a rotisserie. 

 

Ok guys @roadwarrior 

 

Low & slow or high & fast!

[Mobasser]

1 hour ago, Catt said:

 

Cochon de Lait! ?

 

We never cooked em in the ground, on a open pit & rotisserie.

Back in the early 70s in Texas we cooked a whole calf on a rotisserie. 

 

Ok guys @roadwarrior 

 

Low & slow or high & fast!

Catt, I think low and slow is best.

[huZZah]

I got to talk to a rather “famous” local BBQ joint owner before he retired. His thing was high and fast was for pork or dark chicken meat. Beef was all low and slow. 
 

Edit: the same went for sauce. Never applied to cooking beef, and Harold didn’t even put on when eating. He felt it was a pork or chicken thing. Beef was all rub. 

[BrianMDTX]

If you want beef high and fast, you need to try a pit beef sandwich from the Baltimore area. It’s not BBQ, and it’s not brisket. It’s a huge steamship round that’s cooked on a hot charcoal fire and sliced paper-thin on a deli meat slicer. Piled high on rye or a Kaiser roll with sweet Vidalia onions, salt and fresh-ground black pepper, horseradish and barbecue sauce, it’s fantastic. Especially when you get it medium-rare with some burnt ends mixed in. 

[Catt]

40 minutes ago, BrianMDTX said:

horseradish

 

Nope! ?

 

When BBQ is mentioned most think pulled pork, pork ribs, or brisket. I personal like pork chops, pork steak, pork backbone, beef ribs, or yardbird. 

 

For BBQ I'm in the low & slow camp with lump charcoal on a Oklahoma Joe Highland horizontal smoker.

 

[.ghoti.]

2 hours ago, Catt said:

 

Cochon de Lait! ?

 

Ok guys @roadwarrior 

 

Low & slow or high & fast!

If it’s BBQ, it’s low and slow.

prime cuts of beef are hot and fast. 

Kent knows of what he speaks. I have eaten his ribs, in his backyard, and they are top shelf.

[roadwarrior]

1 minute ago, .ghoti. said:

If it’s BBQ, it’s low and slow.

prime cuts of beef are hot and fast. 

[Catt]

10 minutes ago, roadwarrior said:

 

That don't look like you!

[roadwarrior]

That was before I got "fixed".

 

[J Francho]

High and fast just sounds like charin' or grill in' to me. I like grill in' too. 

[slonezp]

I'm not a bbq purist. It needs to taste good and I don't want to taste smoke 3 days after I had the meal. I do a hybrid pulled pork and have been told by most everyone who has had it, it's the best they've ever had. Just took my first ever ham off the smoker. Looks good. It's resting under foil right now.

[Way2slow]

Low and slow, 12 to 16 hours minimum for a 100 pound farm raised, pastured pig.  Don't want nothing to do with the pork from these maga growers than pump them full of growth hormones' steroids and junk food.   I also want the skin on, even if doing just a ham. 

I bake a ham in the wood fired oven that taste great, and it has to have the a lot of fat and skin on it or you would have a lot of black meat.    

[CountryboyinDC]

11 hours ago, Catt said:

We never cooked em in the ground, on a open pit & rotisserie.

They later fashioned a fuel oil drum into a smoker of sorts, but the process was largely the same.  The coals were made in a chimney, then transferred by shovel to beneath the pig.  There was a grill on which the pig was laid, rather than between a couple of pieces of woven wire.  The end product in both cases was something that I can't approach with shoulders on my smoker.

 

11 hours ago, Catt said:

Back in the early 70s in Texas we cooked a whole calf on a rotisserie.

Up at the hunting cabin, we cooked a button buck I shot on a fuel oil drum cooker.  We had some pretty good cooks with us, and we all agreed afterwards that there are better ways to cook venison.  I've never had a whole calf, but considering what brisket is like cooked low and slow, I would like to taste it.

 

I don't know where the cooking style goes from low and slow to high and fast, but I try to cook pork shoulders and brisket at around 190 (at least until the stall is over), and ribs and turkey at around 250.  I've done crown roasts and other things at higher temperatures, and even though I use my smoker, I don't consider it barbeque.

[Catt]

22 minutes ago, CountryboyinDC said:

They later fashioned a fuel oil drum into a smoker of sorts

 

I have a pit made from a propane tank with a rotisserie inside that big enough to do a 100-150# pig.

 

Although I use a horizontal smoker when I BBQ the fire is under the meat.

 

The only thing I cook high & fast is steak!

[fishingtx]

come on down to east texas and try this place out,

your taste buds will thank you

http://mimsyscraftbbq.com/

if you do come try it, pm me I'll try to meet up

[BrianMDTX]

9 hours ago, bass4life.... said:

come on down to east texas and try this place out,

your taste buds will thank you

http://mimsyscraftbbq.com/

if you do come try it, pm me I'll try to meet up

About a 1.5 hr drive from my house. May do that one day.