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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-02-2011, 11:05 AM | #16 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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08-02-2011, 11:07 AM | #17 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I bet the NC ribs are pretty good.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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08-02-2011, 11:14 AM | #18 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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You got that right brother!! I love it all but BBQ here is whole hog cooked low and slow. This song says it all.
Dailymotion - The BBQ Song - a Travel video
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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08-02-2011, 11:19 AM | #19 |
Full Fledged Farker
Join Date: 01-15-11
Location: Louisiana
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Well here's the man himself;
‪Ed Mitchell's BBQ at the 2007 Big Apple BBQ Block Party‬‏ - YouTube
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Semper Fi |
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08-02-2011, 12:38 PM | #20 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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It sounds like a high volume restuarant rib technique; foil/steam the chit out of the ribs and then firm them up on the grill and then put a heavy layer of sweet sauce on them. Not saying they aren't good just different. I saw how Texas Road House makes them on the food network, very similar process but they almost boil them. They say it's a 3 day process... right. Those ribs I can say I don't like. The meat is gray.. as in boiled flavorless gray.
Last edited by JS-TX; 08-02-2011 at 01:31 PM.. Reason: typo |
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08-02-2011, 12:57 PM | #21 |
Found some matches.
Join Date: 07-09-11
Location: NC
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08-02-2011, 01:43 PM | #22 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I beg to differ my friend. I would say that all of these commercial BBQ restaurants have similarities. However, if you want "the good stuff", you have to cook it yourself or have someone cook it for you that knows how. It is an art and restaurants don't take the time to do it right because of the volume they deal with (even if they know how).
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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08-02-2011, 01:57 PM | #23 |
Found some matches.
Join Date: 07-09-11
Location: NC
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Yeah, that's what I'm saying. 99% of the stuff around here tastes the same. Whole hog, gas pig cooker, slow cooked, chopped to death and sauced with a vinegar variant. It's good, but it ain't mine
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08-02-2011, 02:17 PM | #24 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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That is why once *you* learn how to do it yourself the Q that comes from your cooker is better than what is served in a restaurant. Restaurants do not have the luxury of putting the *love* into each individual piece of meat like the backyarder does. Most cook for the masses and with anything dealing with large numbers. The larger the number the lower the quality gets.
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Thanks from:---> |
08-02-2011, 03:56 PM | #25 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
Holt Lake is a poor example of barbecue. Sorry you had to suffer through that one. Yes, the bbq in NC is chopped fine. That is a regional thing. The fine chopping allows the thin vinegar sauce to flow throughout the meat. Pulled bbq doesn't give you the same effect. Find you a good traditional joint that still cooks over wood. You won't think "they all taste the same" anymore. |
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08-02-2011, 07:17 PM | #26 |
Knows what a fatty is.
Join Date: 06-09-11
Location: Elmira,NY
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Some of the big names in BBQ do ribs hot and fast. Ed, Famous Dave's, Rendezvous, etc. I like my ribs done low-n-slow, with a char on the end of the process. At the end of the day it's all about making delicious food to eat with a good craft brew, quality whiskey, or nice glass of wine.
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08-02-2011, 10:17 PM | #27 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Throw Down
I watched the Flay VS Mitchell 'Throw down'.
I think Mitchell apparently cooked 'Direct Grilling' with wood. (High Temps.) Flay apparently pre-smoked his ribs. I couldn't tell if Bobby Flay was cooking on the fly or not. (Against the law in many states, don't know about N.C.) Every once in a while I get up to N.C.... I need to eat some of Mitchell's ribs to see for myself. |
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08-03-2011, 06:55 AM | #28 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Tags |
bobby flay, ed michell, ribs |
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