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Posted on 1/11/25 at 11:39 pm to Bamafig
Alabama white sauce is like putting ketchup on ice cream...nasty frickers
Posted on 1/12/25 at 12:16 am to deeprig9
Cold meat on mustard and rye with pickle, swiss and rye. Nope thank you.
Posted on 1/12/25 at 12:55 am to IamNotaRobot
Texans believe that it isn’t chili if it has beans in it, because the original doesn’t contain beans.
So, by their own logic, it cannot be bbq if it isn’t pork, because the original was pork. So, beef isn’t bbq.
That being said, smoked brisket can be very good.
So, by their own logic, it cannot be bbq if it isn’t pork, because the original was pork. So, beef isn’t bbq.
That being said, smoked brisket can be very good.
Posted on 1/12/25 at 2:12 am to deeprig9
I agree has to be moist and melt in your mouth.
I have a smoker myself takes around 14 to 15 hours to create perfect meat.
I do shoulders and butts
I have done bone in prime rib perfectly.
It’s the type wood you use and control the right temp and wrapping the meat after the 1 st 5 hours.
I have a smoker myself takes around 14 to 15 hours to create perfect meat.
I do shoulders and butts
I have done bone in prime rib perfectly.
It’s the type wood you use and control the right temp and wrapping the meat after the 1 st 5 hours.
Posted on 1/12/25 at 8:10 am to BigOrangeKen
Agree with most of this except wood type, which is more of a flavor preference than anything that impacts tenderness.
There are hardwoods that straight up don't work on some meats (I'd keep apple away from beef but use it all the time with chicken, for example)
There are hardwoods that straight up don't work on some meats (I'd keep apple away from beef but use it all the time with chicken, for example)
Posted on 1/12/25 at 8:16 am to GoCrazyAuburn
quote:
So, by their own logic, it cannot be bbq if it isn’t pork, because the original was pork. So, beef isn’t bbq.
The original barbacoa was not exclusively pork, it was predominately fish, goat and other meats like alligator and sheep.
The word barbeque came from New England, prior to that it was barbacado, which referred to smoked deer and fish. But if you want Massachusetts pork to be the exclusive meaning of barbeque, well, that's your call.
This post was edited on 1/12/25 at 8:19 am
Posted on 1/12/25 at 9:41 am to MrGumshoes
quote:
Alabama white sauce is like putting ketchup on ice cream...nasty frickers
It’s good on smoked Turkey ribs though.
Posted on 1/12/25 at 9:52 am to BluegrassBelle
quote:
good on smoked Turkey ribs though.
And chicken. Problem is the commercial shite is all that most taste to judge it by, and that is usually too thick and mayonnaise tasting. It's better thinner with ~2:1 mayonnaise to apple cider vinegar mix with salt, cracked pepper and lemon juice. I also think a McCormicks BBq seasoning adds a good additional flavor, but then, it becomes pink sauce.
it also needs to sit overnight in the fridge for the vinegar to do it's magic. Baste it once the skin browns on the grill or smoker.
Leftover sauce is good for drizzling over finished poultry or dipping.
This post was edited on 1/12/25 at 10:06 am
Posted on 1/12/25 at 9:56 am to deeprig9
I prefer crown bologna brand when making BBQ
Posted on 1/12/25 at 9:58 am to Captain Insano
quote:
Both pork and beef are good BBQ.
If you say one or the other is “not BBQ” or “not good” you are lying to yourself and others.
This. It is a style of cooking meat, fish or poultry, which is regionally defined.
Originally it was just an open flame setup that Indians in the Caribbean and Florida used that the Spanish began to call barbacoa.
Posted on 1/12/25 at 10:00 am to FreedomBarefoot
quote:
crown bologna brand
I have heard it called round steak. But, it looks more like a poor man's Christmas ham.
Posted on 1/12/25 at 10:07 am to jonnyanony
quote:
The original barbacoa was not exclusively pork, it was predominately fish, goat and other meats like alligator and sheep.
Yes, but that isn’t the point is it? Nobody is claiming Spanish type Barbacoa is American bbq. American BBQ was pork and became a staple because of pork. In the same vein, chili is an adaptation of some various different types of spicy stews.
Which goes back to my original point. If Texans believe there can only be one thing called chili and other variations of the main ingredients does not count as real chili, then likewise American bbq was pork based so any other variations aren’t American bbq.
This post was edited on 1/12/25 at 10:13 am
Posted on 1/12/25 at 10:07 am to deeprig9
quote:
Brisket wasn't considered a BBQ staple until relatively recently. Even in Texas, the cut of meat wasn't front and center on any BBQ menu until the 1950's.
The Jews own brisket. I love corned beef, I love pastrami, both come from the brisket cut.
Texas rednecks tried to take it back in the last few decades. It's a clown cut for BBQ.
Well this is a pretty stupid take.
I guess you think spaghetti is Chinese food or that nobody ever ate a rib prior to someone settling in Memphis?
Posted on 1/12/25 at 10:09 am to deeprig9
quote:And? It's an improvement.
Brisket wasn't considered a BBQ staple until relatively recently. Even in Texas, the cut of meat wasn't front and center on any BBQ menu until the 1950's.
quote:That's dumb. That is dumb.
It's a clown cut for BBQ
Posted on 1/12/25 at 10:17 am to Che Boludo
quote:
chicken. Problem is the commercial shite is all that most taste to judge it by, and that is usually too thick and mayonnaise tasting. It's better thinner with ~2:1 mayonnaise to apple cider vinegar mix with salt, cracked pepper and lemon juice. I also think a McCormicks BBq seasoning adds a good additional flavor, but then, it becomes pink sauce. it also needs to sit overnight in the fridge for the vinegar to do it's magic.
I use the HeyGrillHey recipe when we smoke chicken or Turkey at home. Adds a little horseradish to it as well.
Recipe
Posted on 1/12/25 at 10:20 am to Che Boludo
quote:
Problem is the commercial shite is all that most taste to judge it by, and that is usually too thick and mayonnaise tasting.
Yep. Most of the store brands are way too much of a ranch like consistency.
Posted on 1/12/25 at 10:34 am to BluegrassBelle
Thanks for this recipe BGB. I think I'm gonna try this one out.
ETA: What brand mayo do you prefer. I like Duke's, but would be willing to try what you use in your recipe.
ETA: What brand mayo do you prefer. I like Duke's, but would be willing to try what you use in your recipe.
This post was edited on 1/12/25 at 10:37 am
Posted on 1/12/25 at 10:46 am to BluegrassBelle
I might try the horseradish but the brown sugar may be too sweet for me. I like it a little more tart with the apple cider vinegar.
I use my dad's recipe, but don't think I've ever followed it exactly more than once, as it all to taste.
2 cups mayo (prefer Dukes or Kraft)
1 cup apple cider vinegar (don't use the plastic jug stuff; glass bottled is better and usually go with Heinz)
1/2 tbsp McCormicks BBQ seasoning (not the bbq rub) - it adds some sweetness of its own that your brown sugar recipe may have
Tsp of fresh lemon juice
Salt and pepper (cracked) to taste
Wisk all in a small mixing bowl until thoroughly blended. Taste to see if too much vinegar or mayo for your preference - keep in mind that the taste will change overnight to a degree. Adjust either accordingly, but it shouldn't be too thick.
Overnight in fridge (covered)
Brine chicken (we prefer leg quarters) Sprinkle on a bit of garlic and onion powder.
Smoke at 225
Wisk the sauce again just before basting once skin browns.
Pull off at 160-165.
Drizzle on or dip leftover sauce.
Some like it is a generic meat dipping sauce, but I prefer it only with poultry
I use my dad's recipe, but don't think I've ever followed it exactly more than once, as it all to taste.
2 cups mayo (prefer Dukes or Kraft)
1 cup apple cider vinegar (don't use the plastic jug stuff; glass bottled is better and usually go with Heinz)
1/2 tbsp McCormicks BBQ seasoning (not the bbq rub) - it adds some sweetness of its own that your brown sugar recipe may have
Tsp of fresh lemon juice
Salt and pepper (cracked) to taste
Wisk all in a small mixing bowl until thoroughly blended. Taste to see if too much vinegar or mayo for your preference - keep in mind that the taste will change overnight to a degree. Adjust either accordingly, but it shouldn't be too thick.
Overnight in fridge (covered)
Brine chicken (we prefer leg quarters) Sprinkle on a bit of garlic and onion powder.
Smoke at 225
Wisk the sauce again just before basting once skin browns.
Pull off at 160-165.
Drizzle on or dip leftover sauce.
Some like it is a generic meat dipping sauce, but I prefer it only with poultry
This post was edited on 1/12/25 at 11:09 am
Posted on 1/12/25 at 10:47 am to GoCrazyAuburn
quote:
Most of the store brands are way too much of a ranch like consistency.
This. Needs to be more thin and tart.
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