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Posted on 8/5/21 at 2:19 pm to RedDirtSooner
quote:
That looks terrible. How does that place stay open?
location and I believe they own the property without a note on it
Posted on 8/5/21 at 2:21 pm to Lonnie Utah
quote:
I do a simple 3-2-1. They don't totally "fall of the bone" but as you say, it's close. You have to take a bite and it's clean.
I tried all the various rib methods and finally settled on the KISS strategy. Trim, rub, bone side down at 250 for 3.5 hours, bend test every 30 minutes until they're done. Spray them with some apple juice/ACV mix if they look a little dry. It's the only one that has never failed me.
This post was edited on 8/5/21 at 2:22 pm
Posted on 8/5/21 at 2:25 pm to VoxDawg
quote:
Don't even get me started about Eggtoberfest being canceled for the 2nd straight year.
Absolute fricking tragedy. I go to Eggtoberfest and Mountain Eggfest in Hiawassee with my dad every year.
Posted on 8/5/21 at 2:32 pm to NYCAuburn
Competition BBQ is to win competitions. I have had BBQ from some of the multi-time champions. underwhelmed. But, there is big dollars in it.
Posted on 8/5/21 at 2:38 pm to Robot Santa
"I tried all the various rib methods and finally settled on the KISS strategy. Trim, rub, bone side down at 250 for 3.5 hours, bend test every 30 minutes until they're done. Spray them with some apple juice/ACV mix if they look a little dry. It's the only one that has never failed me."
I believe in keeping simple, too. You are not much different from what I like to do. Did try something new a couple of months ago. Put some Lard in the smoker at the same time as the ribs and let it get a smoked flavor. the last 30 minutes wrapped in paper with brushing the lard on it. Think I might like it. Will have to try it again.
I believe in keeping simple, too. You are not much different from what I like to do. Did try something new a couple of months ago. Put some Lard in the smoker at the same time as the ribs and let it get a smoked flavor. the last 30 minutes wrapped in paper with brushing the lard on it. Think I might like it. Will have to try it again.
Posted on 8/5/21 at 2:39 pm to VoxDawg
quote:
We're BBQ snobs
Posted on 8/5/21 at 2:41 pm to jiminAZ
quote:
jiminAZ
I realize you are new here, but there is a quote function...
Posted on 8/5/21 at 2:45 pm to Robot Santa
quote:
Mountain Eggfest in Hiawassee
That's where we bought our MiniMax, about 6-7 years ago. They ran out of demo Eggs, so the local Ace Hardware sold us a brand new one in the box for the demo price.
Posted on 8/5/21 at 2:47 pm to jiminAZ
Welcome to the board jim. 
Use the quote feature when quoting another poster and it is easier to see the difference between what they wrote and what you write. It is pretty easy once you do it a few times. Appreciate all the BBQ knowledge.
Use the quote feature when quoting another poster and it is easier to see the difference between what they wrote and what you write. It is pretty easy once you do it a few times. Appreciate all the BBQ knowledge.
Posted on 8/5/21 at 2:58 pm to Robot Santa
quote:
Trim, rub, bone side down at 250 for 3.5 hours, bend test every 30 minutes until they're done.
Very similar to what I do. I have never tried going bone side down, might have to test this out. I also rub mine down and wrap in saran wrap for 24 hours before smoking.
quote:
Spray them with some apple juice/ACV mix if they look a little dry
I mix my rub with ACV and baste if they look dry, so very similar to what you're doing.
I keep it pretty simple too
Posted on 8/5/21 at 3:04 pm to lsufball19
Folks have smoked meat for longer than the colonial period, it goes back as far as history so that isn't quite accurate. You could say the idea came from Native Americans smoking but that's a stretch.
The main point is that it was a way to get usage out of the poor cuts of animals, pigs and cattle primarily. A brisket and a pork shoulder take time and low heat to make them taste worth a damn. Don't have to worry about that with a pork tenderloin or a ribeye.
The main point is that it was a way to get usage out of the poor cuts of animals, pigs and cattle primarily. A brisket and a pork shoulder take time and low heat to make them taste worth a damn. Don't have to worry about that with a pork tenderloin or a ribeye.
Posted on 8/5/21 at 3:16 pm to aggressor
quote:
Folks have smoked meat for longer than the colonial period, it goes back as far as history so that isn't quite accurate. You could say the idea came from Native Americans smoking but that's a stretch.
I read somewhere that the idea of smoking meat came from an Aggie yell practice. Not sure if true.
Posted on 8/5/21 at 3:54 pm to aggressor
quote:
Folks have smoked meat for longer than the colonial period, it goes back as far as history so that isn't quite accurate. You could say the idea came from Native Americans smoking but that's a stretch.
The Polynesian have been roasting pigs over coals in the ground for hundreds, if not thousands of years.
Posted on 8/5/21 at 5:34 pm to Jumbo Swisher
quote:
Favorite bbq wood: Pecan Maple Hickory Mesquite Oak - don't care for
I think Oak is the best. Followed by hickory. Pecan can be too smokey
Posted on 8/5/21 at 9:15 pm to BBQSooner
Wow… this thread morphed from the usual pissing contest to something very educational. I also enjoy learning about y’all’s various recipes and techniques. Cheers!
Posted on 8/5/21 at 9:35 pm to Cuthy
If you mean “vinegar” as in an acidic version that is tomato/ketchup based, the basic sauce Aaron Franklin publishes is something I get rave reviews for. I tweak it by dropping the sugar to 2 Tbsp and using a couple of different chili powders. I also only use either organic or “simply” versions of Heinz ketchup (no HFCS).
(Pet peeve for me that “chili powder” is far too generic a term for something where I have at least 4 different versions.)
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 cup plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Simmer over low heat for about 10 minutes until well-melded.
(Pet peeve for me that “chili powder” is far too generic a term for something where I have at least 4 different versions.)
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 cup plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Simmer over low heat for about 10 minutes until well-melded.
This post was edited on 8/5/21 at 9:39 pm
Posted on 8/5/21 at 9:43 pm to Lonnie Utah
I had it yesterday (Moe’s has brisket on Wednesday) and don’t care what it is, it is good
Posted on 8/5/21 at 9:52 pm to NYCAuburn
quote:
The new term is Aioli.
Artisan aioli, plebeian.
Posted on 8/6/21 at 11:50 am to deltaland
See this BBQSooner? 72 hour smoked pork. This is how we do things down here.
GTFO with your 4 hour smoking and put it in the over bullshite
Ovens are for housewives to bake pies in
GTFO with your 4 hour smoking and put it in the over bullshite
Ovens are for housewives to bake pies in
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