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Posted on 8/13/17 at 9:20 am to coachcrisp
I pic Texas as BBQ!But the best sea food or jambalaya u will never beat south LA!!! And I am a Cajun cook! 
Posted on 8/13/17 at 10:08 am to fareplay
#1 Texas
#2 Tennessee
#3 South Carolina
#3 Missouri
#4 Mississippi
#5 Alabama
#6 Georgia
The only bbq states off that list.
#2 Tennessee
#3 South Carolina
#3 Missouri
#4 Mississippi
#5 Alabama
#6 Georgia
The only bbq states off that list.
Posted on 8/13/17 at 10:43 am to lsufball19
quote:
Memphis set the guinness world record for the largest, so i'll go ahead and say that you're wrong
More teams compete in Kansas City, Missouri every year. Around 500 teams in KC. Memphis has about half that. So go ahead.
Posted on 8/13/17 at 10:45 am to Farmer1906
quote:We are supposed to be getting a Costco. My oldest lived in Charlotte and they had one and he said they had good meat. Not always the cheapest with meat (to me anyway), you get what you pay for. Anyone with experience with Costco? I know you can order but I like to look at before buying it.
LINK /
shite! $100 for a rack of beef ribs
Posted on 8/13/17 at 10:47 am to fareplay
Kentucky/south carolina are too high, Alabama/Arkansas too low.
Posted on 8/13/17 at 10:49 am to coachcrisp
quote:OMFG, who does that? All ya gotta do is score em, rub em, and smoke em, then sauce em and warm em. How hard is that??
Anybody/place that boils their pork ribs before they BBQ
Posted on 8/13/17 at 10:57 am to coachcrisp
quote:It's hard to correct for a bad piece of meat and I have heard of people doing this to tender them up. Usually, though, they were just doing a standard grill on hot coals and not doing the low and slow method. I wouldn't be surprised if this isn't Sonny's method because when they do an all you can eat rib menu, no way they do low and slow. They would not be able to keep up. Even then, their ribs are tough and you have to cover them up with their assorted bad sauces. But, I haven't eaten there in years but they are still around. I suppose on quantity served because it's obviously not quality.
Anybody/place that boils their pork ribs before they BBQ them, don't know shite about BBQing....ask before you order.
Posted on 8/13/17 at 11:04 am to jchamil
Mississippi is basically LOUISIANA when it comes to seafood
Posted on 8/13/17 at 11:04 am to jchamil
Mississippi is basically LOUISIANA when it comes to seafood
Posted on 8/13/17 at 11:06 am to Diamondawg
Costco actually has really good meat/beef.
The issue is [can be]: You have to buy so much if it.
Congrats on the Costco.
Once it opens in your hood, you'll wonder how you ever lived w/o it.
The issue is [can be]: You have to buy so much if it.
Congrats on the Costco.
Once it opens in your hood, you'll wonder how you ever lived w/o it.
Posted on 8/13/17 at 11:11 am to EKG
quote:That's what I hear. The surrounding neighbors fought it for awhile but the city zoning/planning folks told them to sit down and shut up.
Congrats on the Costco.
Once it opens in your hood, you'll wonder how you ever lived w/o it.
Posted on 8/13/17 at 11:12 am to Reservoir dawg
quote:
#1 Texas
#2 Tennessee
#3 South Carolina
#3 Missouri
#4 Mississippi
#5 Alabama
#6 Georgia
Alabama is too low on your list.
Posted on 8/13/17 at 11:21 am to The Hawg Marshal
quote:
That may be the stupidest list in the history of the world.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Posted on 8/13/17 at 11:47 am to Diamondawg
quote:
It's hard to correct for a bad piece of meat and I have heard of people doing this to tender them up. Usually, though, they were just doing a standard grill on hot coals and not doing the low and slow method. I wouldn't be surprised if this isn't Sonny's method because when they do an all you can eat rib menu, no way they do low and slow. They would not be able to keep up. Even then, their ribs are tough and you have to cover them up with their assorted bad sauces. But, I haven't eaten there in years but they are still around. I suppose on quantity served because it's obviously not quality.
Simple and easy way to smoke/cook decent ribs/brisket without buying a $1000 or higher smoker.
If you have the bigger Weber grill/smoker you can get pretty good results for brisket and ribs by keeping the coals and chunk wood on the far side of the grill with a small container of water/apple juice for moist smoke.
Just put your favorite dry rub on the meat an hour or more before placing on the grill. Let the meat smoke on the Weber for 3-4 hrs keeping the meat as far away from the coals/wood as possible, keep the temperature under 190 degrees, once the Weber has burned down (if you soak the wood in water you should get 3-4 hrs) place the meat in a pan lined with aluminum foil and seal the foil around the meat. I set the oven around 170-180 for ribs and slightly higher for brisket, time in the oven for ribs is 3-4 hrs and brisket 5-6 hrs.
Posted on 8/13/17 at 11:59 am to Bass Tiger
I smoke ribs and shoulders on my Weber kettle. Temp at 250 for 3.5 hours has ribs perfect. 5 hours for a shoulder.
You just have to add 8-10 charcoal brickets every hour.
You just have to add 8-10 charcoal brickets every hour.
This post was edited on 8/13/17 at 12:00 pm
Posted on 8/13/17 at 12:07 pm to Bass Tiger
You can get a pretty decent propane smoker from Masterbilt for $150-$400 depending on size you want. They make an electric one but I don't recommend it. The kamado ceramic style grills/smokers are just too expensive for my tastes for bbq. Maybe one day but just can't make myself pull the trigger. If I did get one, it would probably be a Primo.
Posted on 8/13/17 at 12:10 pm to Bass Tiger
quote:these are all acceptable methods to me. Key being the sauce at that point, which i make my own and it's amazing. I would add a 48 hour marinade on my brisket and always score those ribs, not peel the back membrane.
Simple and easy way to smoke/cook decent ribs/brisket without buying a $1000 or higher smoker.
If you have the bigger Weber grill/smoker you can get pretty good results for brisket and ribs by keeping the coals and chunk wood on the far side of the grill with a small container of water/apple juice for moist smoke.
Just put your favorite dry rub on the meat an hour or more before placing on the grill. Let the meat smoke on the Weber for 3-4 hrs keeping the meat as far away from the coals/wood as possible, keep the temperature under 190 degrees, once the Weber has burned down (if you soak the wood in water you should get 3-4 hrs) place the meat in a pan lined with aluminum foil and seal the foil around the meat. I set the oven around 170-180 for ribs and slightly higher for brisket, time in the oven for ribs is 3-4 hrs and brisket 5-6 hrs.
Posted on 8/13/17 at 12:12 pm to fareplay
We should at least by in the top half since we still have Sonny's.
Posted on 8/13/17 at 12:30 pm to JamalSanders
quote:
I smoke ribs and shoulders on my Weber kettle. Temp at 250 for 3.5 hours has ribs perfect. 5 hours for a shoulder. You just have to add 8-10 charcoal brickets every hour.
Never tried ribs at that temp, but if it works would certainly cut down on the cook time.
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