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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/11/17 at 4:22 pm to Hugh McElroy
Posted on 8/11/17 at 4:22 pm to Hugh McElroy
who mops a butt? butts do not need mopping. They need a good rub and some good smoke... wrap the butt after about 4 hours cook it to 200 degrees and it will be the juiciest but ever.
Fricken amateurs
Fricken amateurs
This post was edited on 8/11/17 at 4:23 pm
1
Posted on 8/11/17 at 4:28 pm to yatesdog38
I baste my pork shoulder. About every hour with apple cider vinegar and bourbon. Cook it to 196 then pull, foil, and let rest till it gets to 211.
Posted on 8/11/17 at 4:31 pm to JamalSanders
I use apple cider vinegar cut with water.
You ever inject a butt before cooking? I never have, but I've wanted to give it a try.
You ever inject a butt before cooking? I never have, but I've wanted to give it a try.
This post was edited on 8/11/17 at 4:34 pm
Posted on 8/11/17 at 4:48 pm to Evolved Simian
I usually skip sides all together, but I wasn't eating by myself.
This post was edited on 8/11/17 at 6:11 pm
Posted on 8/11/17 at 4:50 pm to Hugh McElroy
I inject my brisket with beef broth. Anything to keep it from drying out.
I usually hit my shoulder with apple juice, cider vinegar, & water.
I've injected before. I didn't notice amy difference.
I usually hit my shoulder with apple juice, cider vinegar, & water.
I've injected before. I didn't notice amy difference.
Posted on 8/11/17 at 5:40 pm to fareplay
Any list of best BBQ that places Texas at the top was compiled by someone who don't know shiite from shinola.
Posted on 8/11/17 at 6:14 pm to Saskwatch
quote:
LA/MS being close to the bottom for BBQ is probably accurate. I would argue that they should be above Florida and Ky on that list.
Why? MS being that low is HIGHLY inaccurate, although not surprising since people don't do research anymore. What makes TN any better? Memphis? Memphis bbq is the exact same way people do it here. Memphis bbq might as well include MS.
Posted on 8/11/17 at 6:24 pm to fareplay
Myles Garrett is a pussy
Posted on 8/11/17 at 6:40 pm to reggieray420
Posted on 8/11/17 at 6:57 pm to Hugh McElroy
quote:Typically, I brine mine for 24 hours and inject with a Tony Charere's Garlic Butter. Put a good rub on it, go 4 hours, wrap in foil until 190. Leave wrapped and rest in a low boy Styrofoam cooler.
You ever inject a butt before cooking? I never have, but I've wanted to give it a try.
Posted on 8/11/17 at 7:28 pm to Diamondawg
You gotta finish unwrapped to get bark.
But I am going to try injecting it with that sauce.
But I am going to try injecting it with that sauce.
This post was edited on 8/11/17 at 7:30 pm
Posted on 8/11/17 at 7:32 pm to Farmer1906
So many sexual innuendos...
Posted on 8/11/17 at 7:44 pm to Farmer1906
quote:Not a really heavy smoke/bark guy. Indigestion ++
You gotta finish unwrapped to get bark.
Posted on 8/11/17 at 8:11 pm to Diamondawg
That's rough.
Posted on 8/11/17 at 8:25 pm to Farmer1906
Self Proclaimed Connoisseur here - smoke BBQ all the time.
Lived in TX, TN, MS, AL
Pork = beef IMO 50/50 in quality/flavor. A brisket smoked correctly is damn good but - IMO different and not superior to a perfect butt.
Pork ribs only.
Texas BBQ traditionally includes better condiments - fresh sliced onions, pickles, jalapenos, etc. Not seen in Deep South usually.
Texas sauces are superior. More molasses, heat, thickness. Some Deep South sauces are gravy like. Not a fan.
Huge fan of South Carolina mustard based sauce with pulled pork.
Love them all TBH. But, Texas # 1 IMO.
Lived in TX, TN, MS, AL
Pork = beef IMO 50/50 in quality/flavor. A brisket smoked correctly is damn good but - IMO different and not superior to a perfect butt.
Pork ribs only.
Texas BBQ traditionally includes better condiments - fresh sliced onions, pickles, jalapenos, etc. Not seen in Deep South usually.
Texas sauces are superior. More molasses, heat, thickness. Some Deep South sauces are gravy like. Not a fan.
Huge fan of South Carolina mustard based sauce with pulled pork.
Love them all TBH. But, Texas # 1 IMO.
Posted on 8/11/17 at 8:29 pm to AginAL
quote:
Pork ribs only.
Beef ribs done right are mind blowingly good. So few people have really enjoyed beef ribs. They're sinful. Just amazing.
Do yourself a favor and get some at that place in Taylor, TX. I forget the name.
I've never learned to do them, but it's next on my list. I'm not even sure how to buy them.
This post was edited on 8/11/17 at 8:32 pm
Posted on 8/11/17 at 8:38 pm to Hugh McElroy
Beef ribs are probably the single greatest item to BBQ.
It is the perfect mix of flat and point (in fatness), on a stick, & more tender.
So sexy.
It is the perfect mix of flat and point (in fatness), on a stick, & more tender.
So sexy.
This post was edited on 8/11/17 at 8:40 pm
Posted on 8/11/17 at 8:40 pm to Hugh McElroy
Love to try them. Very hard to find in AL where I live now.
Posted on 8/11/17 at 9:02 pm to Hugh McElroy
quote:Don't see them here in restaurants so you have to do them yourself. But done well, I like them better than a baby back pork rib.
Beef ribs done right are mind blowingly good.
Posted on 8/11/17 at 9:09 pm to RB10
quote:
Seafood in LA and MS >>>>>>>>>> Any BBQ.
Don't go leaving Mobile out.
And to have Louisiana least it's a joke. Op has obviously never had cochon de lait.
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