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re: best bbq teams in the sec

Posted on 4/12/12 at 3:03 pm to
Posted by mizzoukills
Member since Aug 2011
40686 posts
Posted on 4/12/12 at 3:03 pm to
It's a good time for all involved!!!
Posted by crimsonsaint
Member since Nov 2009
37278 posts
Posted on 4/12/12 at 3:05 pm to
quote:

If you insist on ruining bbq with sauce, then you should just start fingering your a-hole because you'll never be satisfied with great barbeque or women.


You're a fukn idiot. I'm sure you already knew that though.
Posted by BeeFense5
Kenner
Member since Jul 2010
41312 posts
Posted on 4/12/12 at 3:06 pm to
Trent Johnson's sweater vest posse >>> Ensminger
In the barbecue department.
Posted by FightTigers
Missourah
Member since Oct 2011
2693 posts
Posted on 4/12/12 at 3:10 pm to
quote:

Most bbq in competitions is done with dry rub and then finished with sauce.


I can agree with this statement I think that meat on its own should be spectacular but I have no problem with someone adding sauce AFTER the meat is cooked/smoked. I just think cooking the meat with sauce is overkill and would rather go with a dry rub
Posted by heartbreakTiger
grinding for my grinders
Member since Jan 2008
138974 posts
Posted on 4/12/12 at 3:12 pm to
trent had the western style on his but ensminger brings the north la pain train
Posted by mizzoukills
Member since Aug 2011
40686 posts
Posted on 4/12/12 at 3:14 pm to
quote:

You're a fukn idiot. I'm sure you already knew that though.


You're too kind!
Posted by Damn Good Dawg
Member since Feb 2011
47325 posts
Posted on 4/12/12 at 3:15 pm to
i utilize both, GA has no weird arse ordinances that require my meat to be either dry or wet. i'll always use a dry rub but then sometimes i feel like sauce can help so i dollop tons of shite. over saturated? nay, you cannot frick up the process in a big green egg.
Posted by heartbreakTiger
grinding for my grinders
Member since Jan 2008
138974 posts
Posted on 4/12/12 at 3:18 pm to
crow is the uga bbq champ
Posted by Damn Good Dawg
Member since Feb 2011
47325 posts
Posted on 4/12/12 at 3:19 pm to
i prefer hickory for smoking, but crow showed me Ak 47 and sour diesel, so maybe you're right
Posted by Jobu93
Cypress TX
Member since Sep 2011
19270 posts
Posted on 4/12/12 at 3:25 pm to
Looking forward to the SC BBQ. Not sure how that vinegar based stuff will taste. Open minded though.
Posted by Damn Good Dawg
Member since Feb 2011
47325 posts
Posted on 4/12/12 at 3:27 pm to
vinegar based anything is awesome
This post was edited on 4/12/12 at 3:27 pm
Posted by trillhog
Elite Membership
Member since Jul 2011
19407 posts
Posted on 4/12/12 at 3:28 pm to
i like it all! pair it with a cold miller lite and i'm good to go.
Posted by memphisplaya
Member since Jan 2009
85907 posts
Posted on 4/12/12 at 3:28 pm to
quote:

WDE24


How many times have you been to BBQ fest?
Posted by bootyswamper
Paulina KopKop
Member since Nov 2004
2298 posts
Posted on 4/12/12 at 3:30 pm to
quote:

vinegar based stuff will taste


they douche their meat?
Posted by memphisplaya
Member since Jan 2009
85907 posts
Posted on 4/12/12 at 3:33 pm to
quote:

Looking forward to the SC BBQ. Not sure how that vinegar based stuff will taste. Open minded though.


It's actually very good. I prefer vinegar based when it comes to pulled pork.
Posted by mizzoukills
Member since Aug 2011
40686 posts
Posted on 4/12/12 at 3:38 pm to
quote:

Damn Good Dawg


quote:

Big Green Egg


We may have something in common with the BGE. Surprising, I know! What size egg do you have? How do you smoke your ribs?

I go with dry rubbed ribs smoked for an hour and a half and then use the honey method. The honey completely cooks off while allowing the outside of the ribs to become slightly burned and carmelized. Apple juice steaming from below allows the ribs to soften to the point that they're falling apart after just 3 hours in the egg.

I'm sure you've tried this before with your BGE...
This post was edited on 4/12/12 at 3:43 pm
Posted by Damn Good Dawg
Member since Feb 2011
47325 posts
Posted on 4/12/12 at 3:42 pm to
the old man got me a small as a christmas/birthday gift thing. sadly i have yet to do ribs but i have done a few butts and i used my dads XXL and smoked a 25 lb turkey

and i love using apple juice, i soak the butt in it all night with rub and then do the same thing you do with the pan while cooking

ETA: i am still a rookie but ya gotta start somewhere
This post was edited on 4/12/12 at 3:43 pm
Posted by Alahunter
Member since Jan 2008
90739 posts
Posted on 4/12/12 at 3:42 pm to
quote:

I can agree with this statement I think that meat on its own should be spectacular but I have no problem with someone adding sauce AFTER the meat is cooked/smoked. I just think cooking the meat with sauce is overkill and would rather go with a dry rub


It can be good either way if done right. Usually I smoke mine dry, and add sauce the last 30 minutes to glaze over on it. Sometimes, I marinate with a dry rub overnight, then overnight another night in sauce. Just depends on my taste at the time. Using sauce/not using sauce is just personal preference, just like some like sweet and spicy, and some like hot and spicy instead.
Posted by mizzoukills
Member since Aug 2011
40686 posts
Posted on 4/12/12 at 3:56 pm to
quote:

Damn Good Dawg


I have the medium. Dude, like you said, you can't mess up smoking anything on the Big Green Egg.

And I've smoked ribs over hickory wood chips and apple juice glazed with honey for nearly 40 people. Most have sworn that they may be the best ribs they've ever eaten...
Posted by mizzoukills
Member since Aug 2011
40686 posts
Posted on 4/12/12 at 3:59 pm to
Also, last year I ate ribs on Folli Beach in South Carolina over Memorial Day weekend and those were some of the best ribs that I've ever had.

Dry rubbed...vinegar based.
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