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View Poll Results: What is your favorite type of BBQ ?
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The true "King of BBQ" is the Noble Beef Brisket.
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13 |
72.22% |
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True BBQ is made from Pulled Pork - and then put on a bun
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1 |
5.56% |
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St Louis Style Ribs are like the blending BBQ art and science
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3 |
16.67% |
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Baby Back Ribs - and not that over cooked mess that Chili's sells
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2 |
11.11% |
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BBQ Chicken is what the world thinks of when they think"BBQ"
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1 |
5.56% |
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Beef Ribz are Apex Predator BBQ Ribz
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1 |
5.56% |
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Tri-Tip: its like brisket and steak made a delicious BBQ baby
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2 |
11.11% |
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Smoked Chuck Roast - because BBQ beef shouldn't take all day
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0 |
0% |
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I'm a non-conformist - smoked BBQ sausage is my thing
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0 |
0% |
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I thought "having a BBQ" meant burgers and dogs.
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0 |
0% |
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I am a Vegan (or Communist) and want people to eat bugs.
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0 |
0% |
04-29-2024, 09:23
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#1
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Quiet Professional
Join Date: Feb 2004
Location: State of Confusion
Posts: 5,864
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Favorite BBQ Poll
I love BBQ.
You should love BBQ too.
Pulled Pork, Ribs, Brisket, Chicken - everyone has their favorite. I recently started doing what is lovingly referred to as "Poor Mans Brisket" as one of my go-to smoked meats of choice. I'm not sure "Poor" is a better choice of words than "Lazy" but either way slow roasted smoked meat is always good once the weather turns good and the sun starts staying out longer and longer.
What says the peanut gallery?
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Opinions stated in this post are solely those of the author, and in no way reflect the opinions or policies of The Department of Defense, The United States Army, The Royal Canadian Mounted Police, The Screen Actors Guild, The Boy Scouts, The Good, The Bad, or The Ugly. These opinions are provided purely as overly sarcastic social commentary and are not meant to be used for mission planning or navigation.
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Box is offline
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04-29-2024, 13:59
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#2
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Area Commander
Join Date: Feb 2009
Location: Clay House Stuttgart, Germany
Posts: 2,669
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Back in the day...
Fred Chason's barbeque in Fayetteville. 
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mojaveman is offline
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04-29-2024, 14:13
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#3
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Quiet Professional
Join Date: Feb 2004
Location: State of Confusion
Posts: 5,864
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After three fires and a retirement its now called "Grandsons" and its on the other other other side of town...
...still a great place to eat
__________________
Opinions stated in this post are solely those of the author, and in no way reflect the opinions or policies of The Department of Defense, The United States Army, The Royal Canadian Mounted Police, The Screen Actors Guild, The Boy Scouts, The Good, The Bad, or The Ugly. These opinions are provided purely as overly sarcastic social commentary and are not meant to be used for mission planning or navigation.
"Make sure your own mask is secure before assisting others"
-Airplane Safety Briefing
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Box is offline
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04-29-2024, 16:01
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#4
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,826
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I voted three times, and I'm not even a Democrat.
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Roguish Lawyer is offline
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04-29-2024, 18:16
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#5
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,842
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Picanha so good! Baby Back Ribs and Pork Butt for pulled pork.
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cbtengr is offline
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04-29-2024, 22:54
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#6
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Quiet Professional
Join Date: Feb 2008
Location: State of confusion
Posts: 1,557
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Quote:
Originally Posted by mojaveman
Back in the day...
Fred Chason's barbeque in Fayetteville. |
Oh hell yeah!! Loved to ride the bike out to Lumber Bridge (?) and chow down. Never been anything like it.
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JimP is offline
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04-30-2024, 05:26
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#7
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Guerrilla
Join Date: Oct 2008
Location: Phenix City,Al
Posts: 123
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BBQ in the South is an art form, if that's possible.
Traveling from different BBQ establishments and families with secret recipes will make you overweight and not caring about your health .
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milkman is offline
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04-30-2024, 07:31
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#8
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Quiet Professional
Join Date: Feb 2004
Location: State of Confusion
Posts: 5,864
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Quote:
Originally Posted by milkman
BBQ in the South is an art form, if that's possible...
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I’d say its not only possible – more than just plausible – I’d say it’s closer to probable.
BBQ folks that I know will often treat the ingredients in their rub – or the recipe for their sauce the way the farmuhsootikal industry treats the research results from their COVID-19 vaccines.
Do you wrap or do you hold the Texas crutch in contempt?
Do you cook fat cap up or fat cap down?
Do you use briquettes?
Lump?
Hardwood?
Pellets?
Gas with chips?
Do you cook low and slow or hot and fast?
Do you inject your meats?
Do you brine them?
Are you wrong if you don't do it "my way" ???
What difference at this point does it make?
__________________
Opinions stated in this post are solely those of the author, and in no way reflect the opinions or policies of The Department of Defense, The United States Army, The Royal Canadian Mounted Police, The Screen Actors Guild, The Boy Scouts, The Good, The Bad, or The Ugly. These opinions are provided purely as overly sarcastic social commentary and are not meant to be used for mission planning or navigation.
"Make sure your own mask is secure before assisting others"
-Airplane Safety Briefing
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Box is offline
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04-30-2024, 13:29
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#9
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,826
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Quote:
Originally Posted by Box
Do you wrap or do you hold the Texas crutch in contempt?
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Of course I wrap. This preserves moisture.
Quote:
Originally Posted by Box
Do you cook fat cap up or fat cap down?
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Up, duh. The cap is up so the fat renders down through the meat.
Quote:
Originally Posted by Box
Do you use briquettes?
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Yes, with wood chunks in my 22" Weber Smoky Mountain, which I have altered with several aftermarket enhancements.
Quote:
Originally Posted by Box
Lump?
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No.
Quote:
Originally Posted by Box
Hardwood?
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The wood chunks I use with charcoal vary based on what I am cooking. I like mesquite, apple, and hickory (often a blend).
Quote:
Originally Posted by Box
Pellets?
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Pellets are for those who don't want a challenge. You might as well go to a restaurant.
Quote:
Originally Posted by Box
Gas with chips?
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I'll admit I've done it before, but this is far from ideal.
Quote:
Originally Posted by Box
Do you cook low and slow or hot and fast?
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Depends on what I'm making. I do chicken and turkey hot and fast. Everything else low and slow.
Quote:
Originally Posted by Box
Do you inject your meats?
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Depends on what the meat is, and sometimes it varies. I always inject pork shoulder, sometimes brisket. I brine chicken and turkey. I do not inject ribs.
Quote:
Originally Posted by Box
Do you brine them?
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See above.
Quote:
Originally Posted by Box
Are you wrong if you don't do it "my way" ???
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No, but there are things that are objectively wrong. Like failing to remove the membrane from ribs.
Quote:
Originally Posted by Box
What difference at this point does it make?
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Do you want the food to taste good or not?
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Roguish Lawyer is offline
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04-30-2024, 14:14
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#10
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Quiet Professional
Join Date: Nov 2011
Location: Location, Location
Posts: 4,071
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Quote:
Originally Posted by Roguish Lawyer
et al
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Clap, clap!
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The two most powerful warriors are patience and time - Leo Tolstoy
It's Never Crowded Along the Extra Mile - Wayne Dyer
WOKE = Willfully Overlooking Known Evil
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MR2 is offline
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04-30-2024, 14:21
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#11
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Area Commander
Join Date: Feb 2009
Location: Clay House Stuttgart, Germany
Posts: 2,669
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Quote:
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Traveling from different BBQ establishments and families with secret recipes will make you overweight and not caring about your health .
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Yeah, but it sure tastes good. 
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mojaveman is offline
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05-01-2024, 12:26
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#12
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,200
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Quote:
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Originally Posted by RL
No, but there are things that are objectively wrong. Like failing to remove the membrane from ribs.
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I disagree with this one. I've had too much meat fall of the ribs before I get them to the platter. The membrane holds them together.
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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05-02-2024, 06:53
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#13
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Area Commander
Join Date: Jul 2016
Location: Texas, USA
Posts: 1,642
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Texas. BBQ. Brisket. There's no other cut of meat quite like brisket.
However, I enjoy all BBQ as long as it's done well. And there's lots of great BBQ'd meat in Texas!
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“Rightful liberty is unobstructed action according to our will within limits drawn around us by the equal rights of others. I do not add 'within the limits of the law' because law is often but the tyrant's will, and always so when it violates the rights of the individual.”
--Thomas Jefferson
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bblhead672 is offline
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05-02-2024, 09:26
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#14
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,826
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Quote:
Originally Posted by PSM
I disagree with this one. I've had too much meat fall of the ribs before I get them to the platter. The membrane holds them together.
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If the meat falls off the bone like that, the ribs have been overcooked. The membrane prevents the smoke from getting into the meat, and it also tastes bad. Admittedly, I'm just an amateur who watches shows like BBQ Pitmasters and reads books by BBQ guys like Aaron Franklin and Myron Mixon, but I think not removing the membrane is pretty universally considered a mistake by the BBQ community. I would try removing it and taking the ribs off sooner, and see what you think!
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Roguish Lawyer is offline
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05-02-2024, 11:20
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#15
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,200
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Quote:
Originally Posted by Roguish Lawyer
If the meat falls off the bone like that, the ribs have been overcooked. The membrane prevents the smoke from getting into the meat, and it also tastes bad. Admittedly, I'm just an amateur who watches shows like BBQ Pitmasters and reads books by BBQ guys like Aaron Franklin and Myron Mixon, but I think not removing the membrane is pretty universally considered a mistake by the BBQ community. I would try removing it and taking the ribs off sooner, and see what you think!
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Franklin leaves in on.  "A Meat-Smoking Manifesto" page 165. After reading that is when I stopped removing it.
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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