The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Ptarmigan on May 02, 2010, 01:01:12 PM
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What is the best barbecue by region and/or restaurant you have eaten?
Texas barbecue all the way! :evillaugh: :-)
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Arthur Bryant's......KCMO.......
doc
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Sonny Bryan's-Inwood location
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Pappa's Barbecue here in Houston is very very very good. Loaded baked potatoes with meat are to die for.
http://pappasbbq.com/home/
(http://pappaspizza.net/images/dyn/promos/rp3_88.jpg)
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I don't get out much.
Try brisket. Wrap it up in foil with some chopped onions, carrots and potatoes and put it in a pan for hours....
aaaaaaawwwwwwwwmmmmmmmmmmm mmm
Or go to the corner of Carl and Grauwyler in Irving TX, the Mexican meat market there and get some seasoned "beef" fajitas. Just grill them... umm.. very very good.... Just don't ask too many details about the "beef" okay?
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AnJacs....Gulfport, MS.
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Cripple Creek BBQ, Athens, TX.
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Cripple Creek BBQ, Athens, TX.
Just for a day they should change their name to Crippled Greek BBQ
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Chopped pork North Carolina style is my favorite.
When I feel like ribs and I'm in the area I like Dreamland in Tuscaloosa or Birmingham.
Sometimes famous places are dissapointing, but Corky's in Memphis had good ribs as well. Well worth the hype.
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Arthur Bryant's......KCMO.......
doc
Not Jack Stack? BTW--if you're ever back there, get the cheesy corn bake... :drool:
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I don't get out much.
Try brisket. Wrap it up in foil with some chopped onions, carrots and potatoes and put it in a pan for hours....
aaaaaaawwwwwwwwmmmmmmmmmmm mmm
Or go to the corner of Carl and Grauwyler in Irving TX, the Mexican meat market there and get some seasoned "beef" fajitas. Just grill them... umm.. very very good.... Just don't ask too many details about the "beef" okay?
THAT'S NOT "BBQ" !!! The best BBQ I ever had was from a trailer located at the intersection of Hwy 82 and I-35. That was many years ago (circa 1980). That intersection has grown as has Gainesville, TX. Any more, I have to make my own BBQ because the other places just can't make it as well as I can. With my smoker, I can cook up some pretty tasty brisket.
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THAT'S NOT "BBQ" !!! The best BBQ I ever had was from a trailer located at the intersection of Hwy 82 and I-35. That was many years ago (circa 1980). That intersection has grown as has Gainesville, TX. Any more, I have to make my own BBQ because the other places just can't make it as well as I can. With my smoker, I can cook up some pretty tasty brisket.
The best BBQ around here comes from a couple of trailers that set up in the corners of parking lots. Both use what look like 50 gal. drums that have been cut in half to smoke the meat.
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Any more, I have to make my own BBQ because the other places just can't make it as well as I can. With my smoker, I can cook up some pretty tasty brisket.
Brisket. I love brisket. My dad use to cook them in the oven for hours and hours, it was torture. Had to get those big briskets with the fat, the fat is important. If you cook it just right, even the fat will taste good. Hopefully connected to meat of course.
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The smoked prime rib at Cooper's in Llano is also very good.
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Not Jack Stack? BTW--if you're ever back there, get the cheesy corn bake... :drool:
Jack Stack is good.......upscale......and you are correct the cheesy corn bake is great, as are their baked beans. But for "down home" BBQ, Arthur Bryant's is the place to go.....it is far from fancy, and the neighborhood is so bad that they actually have an armed guard patrolling the parking lot, but their ribs and "burnt ends" are to die for......
doc
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Like Thor, I love mine. I use a modified version of Bubbas Bunch rub on Baby Back Ribs. They then get mopped with Jack Daniels, Bullseye, or KC Masterpiece with some rub mixed in.
The only restaurant I just coulden't beat was a place in Castroville Ca. called Bings Diner. "I'm Die!" ribs. :drool:
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Like Thor, I love mine. I use a modified version of Bubbas Bunch rub on Baby Back Ribs. They then get mopped with Jack Daniels, Bullseye, or KC Masterpiece with some rub mixed in.
The only restaurant I just coulden't beat was a place in Castroville Ca. called Bings Diner. "I'm Die!" ribs. :drool:
Try some OBQ rub!!
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Like Thor, I love mine. I use a modified version of Bubbas Bunch rub on Baby Back Ribs. They then get mopped with Jack Daniels, Bullseye, or KC Masterpiece with some rub mixed in.
The only restaurant I just coulden't beat was a place in Castroville Ca. called Bings Diner. "I'm Die!" ribs. :drool:
http://www.obiecue.com/
Its some good stuff. We use the "Sweet Rub".
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Jack Stack is good.......upscale......and you are correct the cheesy corn bake is great, as are their baked beans. But for "down home" BBQ, Arthur Bryant's is the place to go.....it is far from fancy, and the neighborhood is so bad that they actually have an armed guard patrolling the parking lot, but their ribs and "burnt ends" are to die for......
doc
Okay, I'll go with that. I liked both of them (having only been to KC twice) and some others. Wreaked pure havoc on my blood sugar and cholesterol, but if ya gotta go....
That being said, since I can't just hop on a plane and get that, I make my own ribs. Dry rub, slow roasted, then wet sauce for the last 40 minutes or so. More of a Carolina type sauce (sweet/hot) but damned if I don't make my co-workers jealous when I have them at lunch--and it doesn't matter what kind of ribs I use, the slow roasting guarantees there won't be any meat whatsoever left on those bones.
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http://www.obiecue.com
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If you are ever in the OKC metro, this place has the best brisket in the city (outside of my backyard). Even though, they took corn and fried pickles off the menu...bastards.
http://www.pigstands.com/
"Elmer's" up in Tulsa is good too.
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I've yet to meet a Yankee that can do GOOD BBQ.......... :fuelfire:
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I've yet to meet a Yankee that can do GOOD BBQ.......... :fuelfire:
Yo.
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Yo.
:bow2: :bow2: :bow2:
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Try some OBQ rub!!
Looks good. I do prefer to make my own (the "Bunch" rub) rather than buy it outright. That way I can adjust the paprika, sugars, or the oregano, which can drastically change the final product. It's amazing just how much oregano can change the rub.
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When I do Brisket or ribs, I make my own rubs. When I do steaks, pork & Chicken, I just use Famous Dave's Steak & Burger seasoning, mainly because I'm lazy and it tastes pretty good. I don't care for his rib rub or chicken seasoning, though.
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I use a Memphis-style rub for ribs, because that's what I like. For brisket, salt and pepper and that's it besides mesquite smoke.
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I use a Memphis-style rub for ribs, because that's what I like. For brisket, salt and pepper and that's it besides mesquite smoke.
Northern NC has some killer pulled pork. Hamberger buns, the seasoned pork, slaw and that green hot sauce------YUMMMMMM.
I have to admit that Yankees have a problem with pork. A small Black Church put up a stand at a town fair and I looked forward to getting some really good food.
Alas, the cooks were dyed in the wool Yankees, they were not from anywhere in the South and the food culture I remember just wasn't,t there. Darn these folks had a problem cooking greens.
Food culture is not raciest, one just has to seek out that culture to get the best food, uncorrupted by spices that were not used in the original receipt.
I cook my ribs Yankee style sort of with a bit of the south thrown in, takes 3 days.
Ribs the old fashioned kind with lots of bone that have been steamed for 20 minutes. Cool and bring to room temperature and cover with sauce, Vacuum seal and into the freezer for 24 hours.
Early on the morning of a BBQ remove ribs and allow to defroast to cool, throw on hot grill until the sauce becomes dark.
Chicken is a lot different, steam chicken, skin on then, cool in fridge. Place chicken skin side down into hot oil to crisp it up. cool in frig. place marinade or sauce carefully into the side of a vacuum bag and place chicken, flesh side into the sauce. Freeze for 24 hours. As with the ribs, allow the chicken to defroast to cool carefully remove from bag and grill first on fried skin side.-- The chicken will have the crust on top and the sauce on the bottom and into the flesh.
One can do pork chops this way.
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The smoked prime rib at Cooper's in Llano is also very good.
Amen.
Cooper's BBQ in;
Llano, TX
Junction, TX and NOW
New Braunfels, TX
Just ate at Cooper's coming back from my annual motorcycle trip. Saw the Cooper's in New Braunfels and almost fell off my bike! I've eaten at the one in Junction riding to and from Big Bend but I've never eaten at the one in Llano.
KC
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We're SEVERELY off topic here. I'm going to start a new thread and split off some of the irrelevant conversations.
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There is no better bbq than how we cook it in Eastern NC, the dumbasses in the western part of the state suck donkey balls.
There is no need to try and compare bbq and bbq beef as they are pigs and cows in comparision.
B's BBQ in Greenville is awesome, just get there early so you don't see the dreaded "We're OUT" sign. Skylight Inn in Ayden, chopped pork on a bun with slaw or a bbq plate with cracklin cornbread...........that's the only choices. Wilbur's in Goldsboro.....OMFG, it's good. Moores in New Bern, damn good q and the trout plate is to die for. Kings in Kinston and McCalls in Goldsboro/Clayton. The pit in Raleigh, great ribs.
And our southern brethern and Mr. Earl Dukes in Orangeburg.........slap yo momma over that hash
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Well, that settles it. Guess I'll be making a slab of ribs today.
Dry Rub/Seasoning:
1/4 cup garlic salt
1/4 cup onion salt
1/2 cup cane sugar
1/2 cup paprika
1/4 cup annatto chile powder (or more paprika)
1/4 cup pepper
2 teaspoons cayenne pepper
2 teaspoons ground celery seeds
Wet Sauce
2 cups ketchup
1 cup water
1/2 cup dark brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Mix the ingredients for Wet Sauce in small saucepan and heat on medium until just bubbling.
The recipe calls for St. Louis ribs, but I've used just about everything.
Prepare ribs as you normally would, trimming excess fat and removing or cutting membrane. Rub seasoning on both sides. Place bone side down in preheated BBQ/smoker at 230-250 degrees. Baste with apple juice every hour for 4-5 hours or until ribs separate easily.
Baste the ribs during the last 30-40 minutes (I like kicking the temp up to 350 or so to get a good glaze on them) using the wet sauce, rolling the rack every 10 minutes or so.
Let ribs rest for 15 minutes, covered.
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Memphis style BBQ. I grew up not too far from there, and I love it. NC style isn't too bad either.
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Memphis style BBQ. I grew up not too far from there, and I love it. NC style isn't too bad either.
:yum:
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There is no better bbq than how we cook it in Eastern NC, the dumbasses in the western part of the state suck donkey balls.
I don't know about eastern NC, but have to agree with you about western. Another reason I'm glad to be back in Oklahoma, the BBQ. Anyway, our entire time in north Georgia/western NC, we only found a couple of BBQ places that actually smoked. Those never got the rub or sauce right. The rest were crock pot pork butts with store BBQ sauce poured on at the end. Not good.
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Memphis style BBQ. I grew up not too far from there, and I love it. NC style isn't too bad either.
My family lived in Memphis for a couple of years when I was a kid. Our church smoked a pig on a spit every 4th of July and it was so good. Then we moved to Texas and I discovered brisket. YUM. I keep promising my friends that i'll make brisket for them, but I no one ever puts them on sale in Chicago. May just have to pay full price.
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My family lived in Memphis for a couple of years when I was a kid. Our church smoked a pig on a spit every 4th of July and it was so good. Then we moved to Texas and I discovered brisket. YUM. I keep promising my friends that i'll make brisket for them, but I no one ever puts them on sale in Chicago. May just have to pay full price.
oh yes.... brisket!
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oh yes.... brisket!
Season it well, sear it on the grill and really get it cooking, then wrap in heavy duty foil and cook overnight at 200 degrees or so. I may go brisket shopping tomorrow.
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Season it well, sear it on the grill and really get it cooking, then wrap in heavy duty foil and cook overnight at 200 degrees or so. I may go brisket shopping tomorrow.
Blasphemer !!!
Speaking of brisket, I have one in the smoker, cooking low and slow, waiting for Eupher and his wife to get here from their trip to Austin, TX. One the menu today is BBQ (Smoked) Brisket, pinto beans, Tater salad, & either biscuits or cornbread (probably the latter), peach cobbler a la mode and plenty of iced tea to wash it all down with.
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Blasphemer !!!
Speaking of brisket, I have one in the smoker, cooking low and slow, waiting for Eupher and his wife to get here from their trip to Austin, TX. One the menu today is BBQ (Smoked) Brisket, pinto beans, Tater salad, & either biscuits or cornbread (probably the latter), peach cobbler a la mode and plenty of iced tea to wash it all down with.
Got any sauce to go with that brisket? I'll be checking into flights later today.
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Yes, I do, but it's store bought. I forgot to get the ingredients to make my own, thinking they were already on hand. I chose a decent sauce, KC Masterpiece. Oh well. It'll do just fine.
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Yes, I do, but it's store bought. I forgot to get the ingredients to make my own, thinking they were already on hand. I chose a decent sauce, KC Masterpiece. Oh well. It'll do just fine.
Just don't let Eupher march around the yard with his tuba. Scares the critters.
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Just don't let Eupher march around the yard with his tuba. Scares the critters.
:lmao: :lmao:
I'm pretty sure that he didn't bring his tuba or euphonium with him....
I'm watching the smoke billowing out of the smoker right now. Another half an hour and I'm going to yank that brisket out so it can rest.
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Tell him and Mrs. M that I sent a hi! and a hug....
Y'all will have such fun!!!
Have you ever tried Montgomery Inn bbq sauce. It's a restaurant in Cincinnati, they sell their sauce through Kroger's. I always have some in the pantry. Weird as it sounds, it's great for dunkin' grilled cheese sandwiches.
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There's one I've had called Bone Suckin Sauce I liked. Pretty widely available too...but I wanna go HERE:
[youtube=425,350]http://www.youtube.com/watch?v=WPkMUU9tUqk[/youtube]
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Blasphemer !!!
Speaking of brisket, I have one in the smoker, cooking low and slow, waiting for Eupher and his wife to get here from their trip to Austin, TX. One the menu today is BBQ (Smoked) Brisket, pinto beans, Tater salad, & either biscuits or cornbread (probably the latter), peach cobbler a la mode and plenty of iced tea to wash it all down with.
Awwwwww.......... Tell Euph I said he! Was wondering where he went off to. Good to see you are having the obligatory Cave Peach Cobbler. :uhsure: Have a great day!
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lol
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There's one I've had called Bone Suckin Sauce I liked. Pretty widely available too...but I wanna go HERE:
[youtube=425,350]http://www.youtube.com/watch?v=WPkMUU9tUqk[/youtube]
I want to bring that man to my area. What a hoot, this is what we lack on the seacoast, a business like this. However the setting for the restaurant should be changed a bit,
We Yankees who eat at the restaurants that are corporate --TGIF, Red Lobster etc. need a new experience. The tourists from the south just may want some down home cookin for a change from what we have now.
Allans wayside furniture makes a fortune with their Unique advertising, when I bought a love seat from them I requested that the owner not deliver it wearing that bikini he wears in his ads.
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Blasphemer !!!
Speaking of brisket, I have one in the smoker, cooking low and slow, waiting for Eupher and his wife to get here from their trip to Austin, TX. One the menu today is BBQ (Smoked) Brisket, pinto beans, Tater salad, & either biscuits or cornbread (probably the latter), peach cobbler a la mode and plenty of iced tea to wash it all down with.
Ha! I know- people are attached to their smokers, and those make excellent BBQ! I won't deny it :). No one has turned this one down though- ha.
We have beans, baked potatoes (another blasphemy), and slaw.
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Got any sauce to go with that brisket? I'll be checking into flights later today.
Cattleman's is good stuff. Can you get that where you live? I don't know if I can get it in Chicago.
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Cattleman's is good stuff. Can you get that where you live? I don't know if I can get it in Chicago.
Haven't looked for it. Best sauce in a jar I've had is that Bone Suckin' Sauce, but I haven't seen it here. Guess I'll have to order some online.
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Haven't looked for it. Best sauce in a jar I've had is that Bone Suckin' Sauce, but I haven't seen it here. Guess I'll have to order some online.
I think Pepper's of Key West carries that sauce. They ship and have wonderful stuff! I have been in their store many times, and shipped stuff home from there....www.peppersofkeywest.com
The Pepper Palace in Gatlingburg TN, may also. I try to go here everytime I go up to Gatlinburg. They have several stores, in different states, and this is their website...www.pepperpalace.com
If you are ordering get some of the Roasted Pineapple & Habenero Dip which is incredible on cream cheese with crackers.....or on ham. Or the Hot Peach & Apple Chutney...I sear pork tenderloin, then put in a baking dish with this over it...oh my!!!!
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Eupher & Mrs. Eupher stopped back by and a good time was had by all. The brisket didn't turn out to MY expectations, but it was better than anything around here. I forgot that Mrs. Eupher is a Liberal....... :o :thatsright: They come in a little early and Fox News is blaring on the TV. :lmao: :lmao:
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:rofl:
Sounds like you had a good time.
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My family lived in Memphis for a couple of years when I was a kid. Our church smoked a pig on a spit every 4th of July and it was so good. Then we moved to Texas and I discovered brisket. YUM. I keep promising my friends that i'll make brisket for them, but I no one ever puts them on sale in Chicago. May just have to pay full price.
Brisket is very good. BUT it has to be done right!!!!!!! Still, nothing beats bbq PORK ribs.
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Stopped by a BBQ place last night in Calera, OK. That wasn't the worst I've had, but it sucked. I guess that's what I get for being lazy. It was way overpriced. One pork rib ( baby back) and about five slices of brisket. The sides I chose were fries and slaw. The rib was WAY oversmoked and the smokiness overrode any flavor the rib could have had. It was tender. The brisket wasn't smoked enough (barely even a "smoke ring") and was flavorless. The fries, well, let's just say that they need to learn to cook FF. They were single fried and greasy. The slaw was pretty good, but I'm pretty sure it was store-bought. $9.00 per plate (overpriced for what we got, IMO). Needless to say, we won't be going back there again. :(
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Northern NC has some killer pulled pork. Hamberger buns, the seasoned pork, slaw and that green hot sauce------YUMMMMMM.
I have to admit that Yankees have a problem with pork. A small Black Church put up a stand at a town fair and I looked forward to getting some really good food.
Alas, the cooks were dyed in the wool Yankees, they were not from anywhere in the South and the food culture I remember just wasn't,t there. Darn these folks had a problem cooking greens.
Food culture is not raciest, one just has to seek out that culture to get the best food, uncorrupted by spices that were not used in the original receipt.
I cook my ribs Yankee style sort of with a bit of the south thrown in, takes 3 days.
Ribs the old fashioned kind with lots of bone that have been steamed for 20 minutes. Cool and bring to room temperature and cover with sauce, Vacuum seal and into the freezer for 24 hours.
Early on the morning of a BBQ remove ribs and allow to defroast to cool, throw on hot grill until the sauce becomes dark.
Chicken is a lot different, steam chicken, skin on then, cool in fridge. Place chicken skin side down into hot oil to crisp it up. cool in frig. place marinade or sauce carefully into the side of a vacuum bag and place chicken, flesh side into the sauce. Freeze for 24 hours. As with the ribs, allow the chicken to defroast to cool carefully remove from bag and grill first on fried skin side.-- The chicken will have the crust on top and the sauce on the bottom and into the flesh.
One can do pork chops this way.
Well, I am from the north, so I cannot BBQ very well. Best I've had was when I visited family in TX.
"Ribs the old fashioned kind with lots of bone that have been steamed for 20 minutes. Cool and bring to room temperature and cover with sauce, Vacuum seal and into the freezer for 24 hours."
What does this do? Does the vacuum seal just super penetrate the sauce into the meat, I wonder? And freezing overnight? What does that do?
Thanks for your ideas. :cheersmate:
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Well, I am from the north, so I cannot BBQ very well. Best I've had was when I visited family in TX.
"Ribs the old fashioned kind with lots of bone that have been steamed for 20 minutes. Cool and bring to room temperature and cover with sauce, Vacuum seal and into the freezer for 24 hours."
What does this do? Does the vacuum seal just super penetrate the sauce into the meat, I wonder? And freezing overnight? What does that do?
Thanks for your ideas. :cheersmate:
Steaming is supposed to render out some of the fat. By doing that, I think that it causes flavor to be lost. Vacuum sealing causes the pores of the meat open open up and accept whatever marinade that the meat is in a little better and more quickly. Never heard of the freezing aspect.
When I was in MN on recruiting duty, there was a very good BBQ place on Lake St., just east of 35W. After I retired, I tried to find that place again and it had apparently been sold to a son and the son ran it into the ground. It was pretty good because in a land where the people think ketchup is a spice, they used REAL spices......
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THAT'S NOT "BBQ" !!! The best BBQ I ever had was from a trailer located at the intersection of Hwy 82 and I-35. That was many years ago (circa 1980). That intersection has grown as has Gainesville, TX. Any more, I have to make my own BBQ because the other places just can't make it as well as I can. With my smoker, I can cook up some pretty tasty brisket.
I can vouch for that. Mrs E and I didn't leave hungry, either.
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It was pretty good because in a land where the people think ketchup is a spice, they used REAL spices......
Indeed! :-)
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I can vouch for that. Mrs E and I didn't leave hungry, either.
Thanks !!! :-) :cheersmate:
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Visited my folks in Midlothian (TX) over the 4th. We had two briskets and both were delicious (mom's grilled and oven vs. my cousin's smoked on a smoker). No question - the smoker version RULED! He also smoked some beef and jalepeno cheese sausage. Those disappeared like a one egg pudding (as my mother likes to say). We had cattleman's and sweet baby Ray's sauce. Both were very good.
I think I've seen a post on this board about the Pioneer Woman's blog. She has a recipe for cowboy nachos, where she uses brisket for the meat. My mom made these over Christmas, and man oh man, those were fantastic!
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My cheap grill didn't survive my move to Chicago, so once I was here, I purchased a Weber Genesis. That's one of the best investments I've made in a long time. If anyone is in the grill market, take a look at this version. Grilling is fast and super easy. It's not cheap, but it's so worth it. Here's a link to the S320 mode that I have: http://www.weber.com/explore/Grill_details.aspx?glid=2&mid=4
I still haven't made a brisket in Chicago. However, a couple of weeks ago I bought skirt steak on sale at the local grocery. I had never cooked it before, but it turned out so well that I can't wait to make it again.
I marinated the meat in lime juice, a bit of canola, cumin, salt, pepper, and Tony's chipotle seasoning I bought at Sam's. Only marinated for an hour due to my friend bringing the limes for margaritas. I didn't have any on hand so I had to wait for her to arrive. I grilled the meat on high heat (500-600 f) for less than 10 minutes total (med-rare to med). Covered w/ foil for 15 or so to let it rest. Also cooked onions and red pepper in a grill basket, and made homemade corn torillas. Served w/ guacamole. Ah- delicious Tex Mex fajitas in less than 30 minutes.
ETA: grill link and edit spelling.
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My cheap grill didn't survive my move to Chicago, so once I was here, I purchased a Weber Genesis. That's one of the best investments I've made in a long time. If anyone is in the grill market, take a look at this version. Grilling is fast and super easy. It's not cheap, but it's so worth it.
I still haven't made a brisket in Chicago. However, a couple of weeks ago I bought skirt steak on sale at the local grocery. I had never cooked it before, but it turned out so well that I can't wait to make it again.
I marinated the meat in lime juice, a bit of canola, cumin, salt, pepper, and Tony's chipotle seasoning I bought at Sam's. Only marinated for an hour due to my friend bringing the limes for margaritas. I didn't have any on hand so I had to wait for her to arrive. I grilled the meat on high heat (500-600 f) for less than 10 minutes total (med-rare to med). Covered w/ foil for 15 or so to let it rest. Also cooked onions and red pepper in a grill basket, and made homemade corn torillas. Served w/ guacamole. Ah- delicious Tex Mex fajitas in less than 30 minutes.
:drool:
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:drool:
Let me know when/if you are in Chicago and I'll invite you over. Same goes for everyone else :)
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Here's some baby backs I smoked recently over charcoal, hickory and cherry.
(http://i29.photobucket.com/albums/c266/NickB53/P1000403.jpg)
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Here's some baby backs I smoked recently over charcoal, hickory and cherry.
(http://i29.photobucket.com/albums/c266/NickB53/P1000403.jpg)
Now, how yummy does THAT look--!
Invite all of us next time, eh?
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Now, how yummy does THAT look--!
Invite all of us next time, eh?
The were pretty good. Not my best, though. They needed more dry rub. They were just a slight bit bland.