ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-14-2013, 10:33 PM   #31
Blutch
Full Fledged Farker
 
Join Date: 11-22-06
Location: Oklahoma City
Downloads: 0
Uploads: 0
Default

This should be a sticky.
__________________
>>>>>>>>>>
Akorn Komado
GOSM Wide Body
UDS
Blutch is offline   Reply With Quote


Thanks from:--->
Unread 01-14-2013, 11:11 PM   #32
BobM
Babbling Farker

 
BobM's Avatar
 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Nice post!

Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 | Gray Thermapen |
BobM is offline   Reply With Quote


Thanks from:--->
Unread 01-14-2013, 11:14 PM   #33
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Interesting post and technique. I had to trim some back ribs to fit my 18.5 WSM and that left me with a bunch of 3-4 bone mini-racks. So I put a different rub on each and smoked them in my mini-WSM. I left one blank - no rub - and only put some peanut oil on it. I was surprised how good it tasted. A rub is not really required for good 'Q and the technique you describe is a good example of that.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Thanks from: --->
Unread 01-15-2013, 12:26 AM   #34
Will work for bbq
Babbling Farker


 
Will work for bbq's Avatar
 
Join Date: 06-23-10
Location: Moominland formerly known as Earth.
Downloads: 15
Uploads: 0
Default

Wow! great tutorial and thanks for sharing the sauce recipe.
__________________
Chalupa
00 Slowskys Racing

Agent 000 (Double O Zero)
Certified MOINK Baller

When all else fails just ask yourself, WWGALD???
Super sexy Farkernaut Avatar by N8man

Will work for bbq is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 06:17 AM   #35
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

This thread makes me miss the homeland in a bad way! I think I'll be getting a picnic and butt for this weekend! THanks for the great post on why NC BBQ is so great!!!
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 07:23 AM   #36
captndan
is Blowin Smoke!
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

This should be mandatory reading for everybody. Being from 'Down East' I can attest to the authenticity of this Q. Except for the ketchup of course. Great Job! And a big thanks ya'll.
captndan is online now   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 08:08 AM   #37
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Thanks for this great post! It is very informative on several levels.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 08:17 AM   #38
Garrett
is Blowin Smoke!

 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

You just made folks in my area PROUD!!! That's proof that BBQ does t have to be complicated and fancy to be good. Good job brother!!
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is offline   Reply With Quote


Thanks from: --->
Unread 01-15-2013, 08:20 AM   #39
SmokinSlowPoke
Knows what a fatty is.
 
SmokinSlowPoke's Avatar
 
Join Date: 12-19-12
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Very nice post! I like the purist approach and that sammy looked damn good. I cant wait to give this a shot, thanks!
__________________
"Life is a Shipwreck but we must not forget to sing in the lifeboats"
SmokinSlowPoke is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 10:39 AM   #40
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Thanks all!

As with everyone else I experiment with all different types of rubs and techniques, but when it comes to just making some bbq to eat and fill the freezer with future rations, I always go back to the techniques learned back home.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 10:44 AM   #41
Carolina gamecock
On the road to being a farker
 
Carolina gamecock's Avatar
 
Join Date: 03-20-12
Location: Lake city. SC
Downloads: 0
Uploads: 0
Default

That was an excellent post! On a side note, I'm from the pee dee region of SC, and I use mustard, hunts ketchup, steak sauce, and apple vinegar among other things in my sauce. Does that make me a confused soul???


Sent from my iPhone using Tapatalk
__________________
There's room for all of God's creatures.....next to the potatoes and gravy...
Carolina gamecock is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 10:45 AM   #42
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SirPorkaLot View Post
Thanks all!

As with everyone else I experiment with all different types of rubs and techniques, but when it comes to just making some bbq to eat and fill the freezer with future rations, I always go back to the techniques learned back home.

The more I try different things, the more I appreciate the KISS method!!!

The only way I was taught different than your approach is to salt right before putting the meat on and to also salt the skin. Other than that, that's the way it's done!
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 10:54 AM   #43
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

I was hoping a post was gonna accompany the awesome pic you put up in the "wordless picture thread". Just beautiful all the way around sir!

This will be my next pulled pork cook - thanks for putting that up!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 11:22 AM   #44
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

Great tutorial...........Just Pure Excellence
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is offline   Reply With Quote


Thanks from:--->
Unread 01-15-2013, 12:07 PM   #45
conns79
Found some matches.
 
Join Date: 01-11-13
Location: Kingston, PA
Downloads: 0
Uploads: 0
Default

That looks fantastic. I'm very new to BBQ. I'm finishing my UDS this weekend. As far as a rub and sauce go, I think the simplicity of this makes it perfect for my first attempt, but two cuts of meat might be a little too much to take on. Going with one cut, which would be my best bet?
conns79 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:01 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.