Since my wife just had a baby 6 weeks ago, I haven't been able to make any BBQ in a while. I'm dying to fire up the smoker.
Mike_Rupp said:
congrats, welcome to the wheelin' with the kids crew!
as for sauce: i like Daves Insanity Sauce
i was impartial to BarBQ in general, until i tried Curtis' Smoked Brisket
....where's my leftovers man?
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marc olivares said:i was impartial to BarBQ in general, until i tried Curtis' Smoked Brisket
Thanks Marc, but I hate to say that that brisket was devoured at that party. To be frank, I am brisketed-out for the time being. I went on a string of making one to two briskets a week for our parties and some friends parties and I am just plain burnt out. I am going to refocus on some other cuts that I would like to perfect.
Doing brisket right is a hell of a lot of work. Each brisket takes about 30 minutes to prep with rubs & injections. The 12-14 hour cook time is what makes it great, but then you have to serve it. Most people have no clue how to cut a brisket so they end up handing out a lot of fat. The trick to to seperate the deckle from the meat. Then the hardcores can decide whether to eat the fat or not for themselves. At ICS 2 last year Rob, John, & other literally devored every last morsel of leftover fat (ugh!)
For those that may want to explore making great BBQ try this:
http://www.smokintex.com/p_smokers.html
Ed Bibb & I went in on one of these trying to find a good solution. We were very skeptical as to whether an electric could beat an offset-box smoker. Man, this thing kicks out that absolute most amazing and consistent product I have ever tasted. Had it about 1.5 years and use it ALL the time. The whole thing is 1" thick stainless encased insulation with full stainless construction inside & out. We drag it all over the country (well...OK - out West) bringing people some of the best Q they have laid on thier tongues.
To boot, it also comes with a recipe book that if followed to the letter has some amazing suggestions...
C
CTA586
Guest
Figured I would go ahead and represent the Kansas City folk a little bit...
Kansas City Masterpiece - arguably the most widely marketed, tomato based and very sweet. Pleasant taste to a wide percentage of people
Arthur Bryant's - a unique spicy vinegar based sauce, this restaurant has served five Presidents I believe, and maintains its location in a lower-income portion of the city while being extremely popular
Oklahoma Joe's - the restaurant is the portioned off interior of a functioning Total gas station. A number of great sauces and meats, a competition group is often very successful
Gates - it is my understand that Gates has also served a number of presidents. Three staple sauces that are very good. This is my personal favorite.
There are quite a few more... Hayward's, Jack Stack, Hawk Sauce, Rosedale's... etc.
FWIW
Kansas City Masterpiece - arguably the most widely marketed, tomato based and very sweet. Pleasant taste to a wide percentage of people
Arthur Bryant's - a unique spicy vinegar based sauce, this restaurant has served five Presidents I believe, and maintains its location in a lower-income portion of the city while being extremely popular
Oklahoma Joe's - the restaurant is the portioned off interior of a functioning Total gas station. A number of great sauces and meats, a competition group is often very successful
Gates - it is my understand that Gates has also served a number of presidents. Three staple sauces that are very good. This is my personal favorite.
There are quite a few more... Hayward's, Jack Stack, Hawk Sauce, Rosedale's... etc.
FWIW
Marc-
Are you talking about the Dave's Insanity sauce that has the black label? Or do they make some other kinds? Such as a BBQ sauce?
I remember the stuff with the black label. Says it can be used to strip driveways also. That stuff cracks me up. Hottest sauce I have ever had. Ouch!
Are you talking about the Dave's Insanity sauce that has the black label? Or do they make some other kinds? Such as a BBQ sauce?
I remember the stuff with the black label. Says it can be used to strip driveways also. That stuff cracks me up. Hottest sauce I have ever had. Ouch!
Marc, thanks. The kid's first ride was in the Rover.
Curtis, take a look at this pork shoulder. The crispy fat on top of the roast might be the most tasty thing you'll ever eat! I've never made beef, but I will probably give it a go sometime. Those electric smokers would probably be really nice for a long smoke that beef brisket needs.
Curtis, take a look at this pork shoulder. The crispy fat on top of the roast might be the most tasty thing you'll ever eat!
I've never made beef, but I will probably give it a go sometime. Those electric smokers would probably be really nice for a long smoke that beef brisket needs.Attachments
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Sirfoss
Guest
Kraft
I have been all around the country and love BBQ and it may be simple but I just love Kraft BBQ sauce. Origanal of course.
Mike
I have been all around the country and love BBQ and it may be simple but I just love Kraft BBQ sauce. Origanal of course.
Mike
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Peter-man99
Guest
I live in Oregon, not famous for the BBQ or any sauce but I do suggest a spotted owl wings delish!
So a couple of years ago we got my dad a Smoker/Grill, the black diamond one. I have been trying to learn how to properly BBQ and smoke different cuts of meat. One of the problems that I run into is maintaining a constant temperature with the charcoal. What it the best way to maintain the heat when you are doing ribs for 6-8 hours? I usually just add a few more briquettes but there is no rhyme or reason to how many and when I add more.
I have tried to look up places on the internet and in books but they haven't been that helpful
Oh sorry to hijack the thread
I prefer a dry rub over BBQ sauce but I am still looking for one I love.
So a couple of years ago we got my dad a Smoker/Grill, the black diamond one. I have been trying to learn how to properly BBQ and smoke different cuts of meat. One of the problems that I run into is maintaining a constant temperature with the charcoal. What it the best way to maintain the heat when you are doing ribs for 6-8 hours? I usually just add a few more briquettes but there is no rhyme or reason to how many and when I add more.
I have tried to look up places on the internet and in books but they haven't been that helpful
Oh sorry to hijack the thread
I prefer a dry rub over BBQ sauce but I am still looking for one I love.
Yeah Mike, that does look pretty tasty. I think I am going to do some "shoulder" work this weekend
As far as the Smokin Tex - the great thing about it is that it needs no tending. You just load wood, set temp, & fuhghettabouddit.
Sauce is tricky. Different strokes for different folks and different sauces for different meats. I bought daves Insanity Sauce once and did not like it, but to each his own. My favorite off-the-shelf-buy-it-anywhere sauce is Stubbs (both regular and spicy). Admittedly though, I am picky and Stubbs is only half as good as some other brands.
My favorite small shop sauce is from Rudy's down by San Antonio way. We treat that like liquid gold when we smuggle it into Utah. Another great one I tried recently was Blues Hog. I think the guy is from North Carolina. Very sweet yet spicy flavor that tends to work well on pork & ribs, but did not blend well with brisket.
As far as the Smokin Tex - the great thing about it is that it needs no tending. You just load wood, set temp, & fuhghettabouddit.
Sauce is tricky. Different strokes for different folks and different sauces for different meats. I bought daves Insanity Sauce once and did not like it, but to each his own. My favorite off-the-shelf-buy-it-anywhere sauce is Stubbs (both regular and spicy). Admittedly though, I am picky and Stubbs is only half as good as some other brands.
My favorite small shop sauce is from Rudy's down by San Antonio way. We treat that like liquid gold when we smuggle it into Utah. Another great one I tried recently was Blues Hog. I think the guy is from North Carolina. Very sweet yet spicy flavor that tends to work well on pork & ribs, but did not blend well with brisket.
THIS IS MAKING ME HUNGRY!
Randy, if I had known y'all had a smoker over there....I'd have braved the tents and trucks to wade my way in!
I'd like to try brisket done right...never had any that was good. Curtis, care to come East and cook for us?
Dreamland is great and so is Corky's. I've got family in Memphis and northern MS, and I've been to the Dreamland in Mobile and Birmingham. YUM YUM YUM....
My husband likes the baby back ribs better than the dreamland kind though. Not me!
Can we get an event like Iron Chefs for the East?!
Randy, if I had known y'all had a smoker over there....I'd have braved the tents and trucks to wade my way in!
I'd like to try brisket done right...never had any that was good. Curtis, care to come East and cook for us?
Dreamland is great and so is Corky's. I've got family in Memphis and northern MS, and I've been to the Dreamland in Mobile and Birmingham. YUM YUM YUM....
My husband likes the baby back ribs better than the dreamland kind though.
Not me!Can we get an event like Iron Chefs for the East?!
Curtis,
You're right, I haven't. So either it isn't possible or direct me to somewhere that does it correctly. Either way, it was just a little friendly jab at Texans....just a little regional rivalry.
I don't care what form or cut it comes in, BBQ pork still beats BBQ beef! Unlike beef, pork doesn't need side dishes to compliment the flavor.
You're right, I haven't. So either it isn't possible or direct me to somewhere that does it correctly. Either way, it was just a little friendly jab at Texans....just a little regional rivalry.
I don't care what form or cut it comes in, BBQ pork still beats BBQ beef! Unlike beef, pork doesn't need side dishes to compliment the flavor.
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syoung
Guest
Wouldn't ya know somehow it always spawns an arguement!
For those in VA, there's a new bbq place called Willards that does brisket as close to Texas quality as I've had since I left Austin. There's one in Chantilly, not sure about other locations and too lazy to google it.
For those in VA, there's a new bbq place called Willards that does brisket as close to Texas quality as I've had since I left Austin. There's one in Chantilly, not sure about other locations and too lazy to google it.
NVRover said:
I know of only one in Utah (tried a bunch). I know of many in Texas, but two or three that are tops. Then there is my backyard. I don't know of any places in Laughlin, NV.
Seems like you are pretty much on your own buddy. How about we just stick with "it isn't possible". This way your gastronomic journey through life will be much less confusing to your inexperienced palette.
I don't either and the supposed southern BBQ style restaraunts in Vegas don't quite cut it either. Boy I miss the South!! I do remember eating at a good joint west of El Paso called State Line or County Line, or something like that. I had BBQ chicken and ribs though...it was pretty good.
LOL...Too funny....BTW not "inexperienced" just picky.
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flippedrover
Guest
If you are into Carolina style sauce a good one is Carolina Treat it is really good on chicken. The stuff is very vinagary but good. I also like the tomato based sauces also because I grew up in Texas I still love beef brisket.
Roverlady said:THIS IS MAKING ME HUNGRY!
Randy, if I had known y'all had a smoker over there....I'd have braved the tents and trucks to wade my way in!
I wish you had Sus....you woulda loved it. We fed about 40 all weekend, 200+lbs of ribs, 50+lbs of shoulder butt, chicken, duck, brats.....like I said, we ate well!
I'm disappointed Daniel didn't give my BBQ sauce a call out.....he sure seemed to enjoy it alnog with the kegs of home-made beer he brought, strictly for after-wheeling of course.
We even had a lifesize cardboard Paul Morgan there all weekend.
Next year.
I like to make my own BBQ sauce. After a couple of weekends I have made the perfect concoction. It didn't come from any web site I just sat down one day and decided to mess around in the kitchen and make my own sauce its perfect for all types of ribs and chicken and I only use charcoal grills so that just adds to the taste. Its not too spicy it?s more of a tangy mixture. I made ribs for everyone in my neighborhood one night and people have been trying to replicate but never duplicate ever since. Sorry but I cannot divulge the recipe for it. I feel it?s a matter of national security.
This concludes my current statement
Robert M. Godshall
This concludes my current statement
Robert M. Godshall
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