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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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01-14-2013, 09:33 PM | #31 |
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City
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This should be a sticky.
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>>>>>>>>>> Akorn Komado GOSM Wide Body UDS |
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01-14-2013, 10:11 PM | #32 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice post!
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-14-2013, 10:14 PM | #33 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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.
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01-14-2013, 11:26 PM | #34 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Wow! great tutorial and thanks for sharing the sauce recipe.
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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 |
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01-15-2013, 05:17 AM | #35 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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!!!
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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 |
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01-15-2013, 06:23 AM | #36 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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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.
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01-15-2013, 07:08 AM | #37 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks for this great post! It is very informative on several levels.
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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 |
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01-15-2013, 07:17 AM | #38 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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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!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-15-2013, 07:20 AM | #39 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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Very nice post! I like the purist approach and that sammy looked damn good. I cant wait to give this a shot, thanks!
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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01-15-2013, 09:39 AM | #40 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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.
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01-15-2013, 09:44 AM | #41 |
On the road to being a farker
Join Date: 03-20-12
Location: Lake city. SC
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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
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There's room for all of God's creatures.....next to the potatoes and gravy... |
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01-15-2013, 09:45 AM | #42 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
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!
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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 |
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01-15-2013, 09:54 AM | #43 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-15-2013, 10:22 AM | #44 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Great tutorial...........Just Pure Excellence
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-15-2013, 11:07 AM | #45 |
Found some matches.
Join Date: 01-11-13
Location: Kingston, PA
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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?
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