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re: Let’s end another argument today
Posted on 3/10/20 at 1:27 pm to TnMountaineer
Posted on 3/10/20 at 1:27 pm to TnMountaineer
quote:
As for the vinegar comment I hope you burn in Hell for that blasphemy.
I don't see how one can eat at Scott's, Brown's, Schoolhouse, Country Cousins or McCabe's and think vinegar-based BBQ was bad. Even Doc's and Palmetto Pig in Columbia have either vinegar-based BBQ or pepper-vinegar sauce. In this part of SC, there's no alternative. The pepper-vinegar crowd is definitely the fiercest when it comes to claiming BBQ supremacy.
1
Posted on 3/10/20 at 1:29 pm to dstone12
quote:
This is actually why I am experimenting with smoking thinner pieces of meat.
I want a smoke ring to take up a third of the meat if possible. Then there is no need for any kind of sauce.
Mistakes have been made. I started off cooking with as much smoke as possible @225 • and had some disasters.......creosote they would numb your tongue.
Yeah, a thin blue smoke is about all you want to see for smoke. In my best smokes, you don't really even see that. But the smell is out of this world.
I think most people think you want a ton of smoke when they first start. Before I got my first offset smoker, I would try to get a bunch of smoke from chips on my propane grill. Soak them in water, etc. Huge mistake.
These days I don't worry about my temp that much. I just try to make sure my fire is good. In my smoker that usually means temps between 250-275. If it gets above 290 because I put too much wood in, I'll lift the lid to cool it back down. I leave all my vents wide open and never try to control temps by reducing air flow.
Posted on 3/10/20 at 1:38 pm to dstone12
quote:
I want a smoke ring to take up a third of the meat if possible. Then there is no need for any kind of sauce.
Why? A smoke ring adds zero flavor. That's just a chemical reaction between the protein (myogoblin) and NO and CO from the wood/charcoal and is 100% cosmetic. Looks nice, but doesn't have any impact on the flavor nor the texture.
This post was edited on 3/10/20 at 1:38 pm
Posted on 3/10/20 at 1:44 pm to 3down10
quote:
In my smoker that usually means temps between 250-275.
This is where I have started going too.
I tried the 215-225 but that takes too damn long during the “sweat” portion of the ending. It cooked the outside too long.
I’m not trying to sell for the guy, but Shulers BBQ in LATTA sc had time to talk after I told his waitress that his ribs had the biggest smoke ring that I had seen.
He was plain delighted that he got to talk about bbq. Said that he will start at about 270 and that got him a great ring.
All wood. And 270 is still low/slow to him.
Posted on 3/10/20 at 1:52 pm to Pickle_Weasel
quote:
Why? A smoke ring adds zero flavor. That's just a chemical reaction between the protein (myogoblin) and NO and CO from the wood/charcoal and is 100% cosmetic. Looks nice, but doesn't have any impact on the flavor nor the texture
I like my salmon to be pink. Don’t care if it’s white farm raised. Needs to be up to my expects.
Not so fast on the ring providing no flavor through. The best q I’ve had has the ring and I do think that a .3” to .5” ring tastes different than the heated center.
You sound like you copied and pasted that science shite from a yankee.
This post was edited on 3/10/20 at 1:53 pm
Posted on 3/10/20 at 2:25 pm to dstone12
quote:
Not so fast on the ring providing no flavor through. The best q I’ve had has the ring and I do think that a .3” to .5” ring tastes different than the heated center.
You sound like you copied and pasted that science shite from a yankee.
I explained what the smoke ring actually was, and instead of listening, keep being a dumbass. Maybe there's a reason someone else made the best BBQ you've had, and it wasn't anything you've cooked. Try listening when folks give ya helpful information sometime man.
Posted on 3/10/20 at 2:29 pm to Sun God
This guy knows his BBQ
Posted on 3/10/20 at 2:33 pm to AlwysATgr
quote:
Texas has the best BBQ in the world and Houston is the BBQ capital of the world
Memphis > KC > Carolinas > most of the rest of the South > Texas
Posted on 3/10/20 at 2:33 pm to jaybirdlsu
quote:
Well, you haven't tried Jays BBQ on government street in baton rouge. The best BBQ beef poboys.
Jays sucks ballsack
Posted on 3/10/20 at 2:35 pm to Pickle_Weasel
quote:
I explained what the smoke ring actually was, and instead of listening, keep being a dumbass.
Lighten up Francine. I’ll listen when someone does give me helpful info.
Posted on 3/10/20 at 2:38 pm to dstone12
Has anyone ever tried BBQ mutton? I'm passing by a town in Kentucky next week where it has been popular for many years. I'm thinking about giving it a try.
This post was edited on 3/10/20 at 2:39 pm
Posted on 3/10/20 at 2:41 pm to Pickle_Weasel
quote:
That's just a chemical reaction between the protein (myogoblin) and NO and CO from the wood/charcoal and is 100% cosmetic.
Posted on 3/10/20 at 2:47 pm to LSU Patrick
I only eat lamb in a gyro.
Posted on 3/10/20 at 2:52 pm to SCgamecock2988
A good lamb chop is a wondrous meal.
Posted on 3/10/20 at 3:19 pm to dstone12
If you want more of a smoke ring, grab a bag of tender quick. Just add teaspoon of it to your rub. Don't add too much - it's pretty much the same stuff used for curing meats.
Incoming science: It contains sodium nitrate which is an easy way to quickly create a nice smoke ring. No smoke is even needed to create the smoke ring.
Incoming science: It contains sodium nitrate which is an easy way to quickly create a nice smoke ring. No smoke is even needed to create the smoke ring.
Posted on 3/10/20 at 3:29 pm to SCgamecock2988
That's the Texas dinosaur on a stick
Posted on 3/10/20 at 3:57 pm to SCLibertarian
quote:
inegar-based BBQ
think its because thats mostly NC?
and people from SC hate NC so much?
Posted on 3/10/20 at 3:58 pm to Elleshoe
You’d know what ballsacks tastes like huh?
Shocker
Shocker
This post was edited on 3/10/20 at 3:59 pm
Posted on 3/10/20 at 3:59 pm to I Bleed Garnet
i love brisket and all BBQ
Posted on 3/10/20 at 4:28 pm to Sun God
quote:
“Anybody can cook a Boston butt. Almost no one can cook a brisket” - Texas posters
“Y’all tried mayo BBQ” - Alabama posters
“Wait y’all don’t use mustard or vinegar?” - Carolina posters
“KETCHUP!” - Missouri posters
“WTF is BBQ” - Louisiana posters
"Burger or dog?" - Rest of the country when it comes to BBQ
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