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re: Have we had our annual Brisket is not BBQ thread yet this summer?
Posted on 8/5/21 at 9:46 am to Lonnie Utah
Posted on 8/5/21 at 9:46 am to Lonnie Utah
quote:
My main point here is having to wrap the meat, and I think it's consistent with my other statements in this thread. I get the point of it, but one you wrap any cut of meat, you are no longer BBQ'ing, your braising. That's fine, but everything you get from containing the the meat in a wrap (decreased cooking time), you lose in the texture of the cut. Yes, you pick up moisture, but what's the point if you lose the crispiness of the bark? Case in Point (Brisket pun), what's the most desirable cut from a brisket? Burnt ends...
I can't speak for others, but I've never had any bark issues from wrapping a brisket in peach paper to get through the stall. I have had more than one dry out on me when I didn't wrap them though.
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Posted on 8/5/21 at 9:46 am to BhamTigah
Anybody use those spare ribs trimmings ti make beans? Is there anything better for beans that pork meat? Something about it
Posted on 8/5/21 at 9:46 am to BhamTigah
quote:
That being said, is there any debate that pork ribs are superior to beef ribs?
No.
quote:
In fact, pork ribs may well be the holy grail of BBQ
I'll go as far as to say Pork Ribs are the gateway drug to BBQ addiction....
Posted on 8/5/21 at 9:47 am to NYCAuburn
quote:
His awful brisket from this past easter
That's dry pot roast.
Posted on 8/5/21 at 9:48 am to Lonnie Utah
If y'all ever eat open pit, whole hog BBQ slow cooked with hickory slabs, you'll throw rocks at all the other meats!!
Posted on 8/5/21 at 9:48 am to BBQSooner
quote:
Anybody use those spare ribs trimmings ti make beans? Is there anything better for beans that pork meat? Something about it
Yes. and I'll put my beans up against anyone's. I always save/freeze the last of the leftover meat to season my next batch of beans and cook them on the smoker for the final 2-3 hours of the cook. The one time I used brisket to season them, I got a thumbs down from the family...
This post was edited on 8/5/21 at 9:49 am
Posted on 8/5/21 at 9:50 am to BBQSooner
quote:
To save wood, I often finish a pork butt in the oven after wrapping it.
Please turn in your man card now.
Posted on 8/5/21 at 9:50 am to Tiger_Claw
Charcoaled bbq largely equals off putting smoke. Yuck.
I will take straight wood or pellets any day.
I will take straight wood or pellets any day.
Posted on 8/5/21 at 9:51 am to Lonnie Utah
quote:
Yes. and I'll put my beans up against anyone's. I always save/freeze the last of the leftover meat to season my next batch of beans. The one time I used brisket to season them, I got a thumbs down from the family...
Sounds like we have similar cooking styles.
My beans are usually gone way before any of the meats are gone.
Went to Kansas City to try their BBQ and was very underwhelmed. Tried a couple of places and their ribs were good, brisket bland and dry, sausage bland, chicken was ok but nothing great, pulled pork had a weird tang. But the beans were the worst, either too sweet, or too thin.
Not my cup of tea.
Posted on 8/5/21 at 9:52 am to CGSC Lobotomy
quote:
You're lucky we couldn't jizz on your sacred courthouse last year
#1 Outhouse in the nation.
Posted on 8/5/21 at 9:53 am to Lonnie Utah
quote:
FIFY
Ribs are almost always pork.
Posted on 8/5/21 at 9:54 am to CGSC Lobotomy
Pork is my least favorite meat.. without sauce I can't eat it. Now a fricking good brisket doesn't need sauce.
Posted on 8/5/21 at 9:54 am to BBQSooner
quote:
My beans are usually gone way before any of the meats are gone.
If we're giving out secrets, sauté a finely chopped medium onion almost to the point of caramelization and a throw it into the mix...
Posted on 8/5/21 at 9:55 am to lewis and herschel
quote:
Charcoaled bbq largely equals off putting smoke. Yuck.
If the smoke it's producing is still white then yeah it's going to frick up whatever you're cooking on it. You're looking for thin, "blue" smoke before it's ready for the meat.
Posted on 8/5/21 at 9:56 am to BBQSooner
quote:
To save wood, I often finish a pork butt in the oven after wrapping it.
Well, I guess that makes it easier to ask your husband to help keep an eye on it.
Posted on 8/5/21 at 9:57 am to Bamatab
quote:
Pork is more forgiving because people drown it with BBQ sauce.
I'll be honest, I don't put much, if any, BBQ sauce on pork shoulders I smoke and don't put any on pork ribs. Because I agree, if you cook it right, it really doesn't need BBQ sauce.
Posted on 8/5/21 at 9:59 am to lsufball19
quote:
I'll be honest, I don't put much, if any, BBQ sauce on pork shoulders I smoke and don't put any on pork ribs. Because I agree, if you cook it right, it really doesn't need BBQ sauce
I die a little inside every time I have to watch someone dump a bunch of fricking sauce on top of the pulled pork I got up at 3am to make them. To me it's like putting ketchup on a steak.
Posted on 8/5/21 at 9:59 am to Lonnie Utah
A good brisket needs no sauce.
Pork ribs are EASILY better than beef ribs.
Full hog easily better than a butt.
I find brisket easier to cook than butts. Butts take forever at 225.
Still want to try those sauces from other areas just out of curiosity.
Pork ribs are EASILY better than beef ribs.
Full hog easily better than a butt.
I find brisket easier to cook than butts. Butts take forever at 225.
Still want to try those sauces from other areas just out of curiosity.
Posted on 8/5/21 at 10:00 am to lsufball19
A good brisket doesn't require BBQ sauce, kind of like a good steak. I wince every time somebody pulls out the A1 steak sauce
Posted on 8/5/21 at 10:01 am to Lonnie Utah
Ignorant East coasters think bbq is species of animal
Legitimate retards
Legitimate retards
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