What's your favorite?

[ncmoose]

In contrast to the "what don't you like" thread, what is your favorite bbq food? Brisket? Ribs (beef/pork)? Pulled pork? Steak? Or is it a side? Or are you an "all of the above" person?

Although I'm an all of the above kind of guy, I'd have to say a nice medium rare thick ribeye would be my favorite.

[pjtexas1]

I love cooking brisket but I would much rather eat a steak.

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[MisterChrister]

Beef short ribs.....

[Titch]

Lamb:thumb:

[sudsandswine]

Tomahawk/cowboy ribeyes from Sam's are my favorite to eat, they're a lot of fun to cook and have good "wow factor", but I get the most satisfaction from nailing a brisket and I do like to eat em, especially the point.

[Czarbecue]

I like a nice fatty Cadillac cut of St. Louis style ribs. So this narrows the rack to just 2-3 bones.

[bryonlr]

The last thing I cooked :clap2:

[Happy Hapgood]

Great steak or silverfinger's beef critter ribs. Same difference. :thumb:

[dadsr4]

Untrimmed spareribs. Those little nuggets of moist, sweet meat between the pieces of cartilage can't be beat.

[SmittyJonz]

Pinapple Gems. PigShots. Blooming Spamion. ABTs. Meatloafs. Magic Beans.

[Beentown]

Favorite to cook...brisket. Actually my favorite is anything new.

Favorite to eat....ribeye...maybe fatties.

[tom b]

Beef short ribs.....

this^^^

[Kade]

Steak for me

[jdtTX]

Short ribs for traditional BBQ. Paella is probably my favorite thing to cook over a fire, though.

[mcyork28]

Spare ribs and ABTs.

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[Hankdad1]

Bone in rib-eye
Pork chops
Chicken wings

[Badjak]

Satay, chicken, short ribs
Ribs, porterhouse steak, rump steak
Prawns, fish.
Onions, egg plant
Potatoes in the ashes.......

[upStomp]

Ribs (STL, BB, or Beef depending on mood) or Ribeyes.

[kdub5]

Whole Plate Beef ShaWT ribs baby!

[pitbossJB]

Tri-tip is right up there, but I really love my ABT's or a good steak.
I was just reminded by Alphax how good some Thai style shrimp on the barbie is, yum!

[SmoothBoarBBQ]

Tomahawk/cowboy ribeyes from Sam's are my favorite to eat, they're a lot of fun to cook and have good "wow factor", but I get the most satisfaction from nailing a brisket and I do like to eat em, especially the point.

Funny enough I bought a Tomahawk from Sam's a few days ago and am cooking it today. I rubbed it down with Hardcore Carnivore Black and tossed it in the fridge to dry brine for a couple of hours. Beyond rub/brine any tips for cooking this beast of a steak? I'm looking at doing a reverse sear on my grill and am debating on whether or not to use a cast iron for the searing process.

As for my favorite grub for the thread brisket brisket brisket... when I nail a brisket just right it's easily my favorite food on the planet.

[pitbossJB]

I do love brisket, but as good as it is right off the smoker, I find that I like it less-and-less as it cools and I don't like it that much reheated. Right off the smoker it's hard to beat!

[sudsandswine]

Funny enough I bought a Tomahawk from Sam's a few days ago and am cooking it today. I rubbed it down with Hardcore Carnivore Black and tossed it in the fridge to dry brine for a couple of hours. Beyond rub/brine any tips for cooking this beast of a steak? I'm looking at doing a reverse sear on my grill and am debating on whether or not to use a cast iron for the searing process.

As for my favorite grub for the thread brisket brisket brisket... when I nail a brisket just right it's easily my favorite food on the planet.

Reverse sear is definitely the way to go with those, especially larger/thicker ones. I cook mine indirect < 300* (usually with a chunk of wood for a little smoke flavor) until the IT hits 120* or so, pull off the grill, crank the grill up to nuclear temp, then sear each side for a minute or two. This usually results in an even medium rare doneness edge to edge with no gray/brown bands.

I think if you tried to do the whole cook direct on one of these, you'd end up with a blue center and a burnt outside, and 2 other "doneness" levels as you worked your way out from the center.

[Zin]

Perfectly cooked beef tripe is my favorite, and a few cold one's. If done right there is nothing better.

[rehless]

A plate of beef short ribs.

[Lomey]

A medium rare grilled ribeye with a foil wrapped baked potato in the coals and steamed broccoli and onions is the perfect meal for me. With a nice seasonal beer of course.

[bam]

Tri-tip and paella

[Alphax]

2in Ribeye - Med Rare
Chargrilled Shrimp
Beef Ribs
Brisket
Grilled Chicken Wings
Fajitas
Burgers

[PnkPanther]

Hot Dogs. Oscar Meyer.

Provide a great wow factor when serving

But seriously
ABT
Short Ribs
Cowboy Ribeye
Chicken Wings

[jermoQ]

Pulled pork, sausage. I like everything though

[cowgirl]

Beef short rib plate and a thick, med rare ribeye.
Smoked crab legs too. :thumb:

[KevinJ]

Snook :hungry:

Grilled, blackened or fried it don't matter, it's the only thing I miss about not living in Sarasota.

[SlickRockStones]

Meatloaf, foiled bacon wrapped cabbage wedges, cowboy ribeye, tri tip and spatched supper chicken.

[WareZdaBeef]

Pork ribs, baby or st louis, and beef short ribs. A brined smoked chicken finished in the rotisserie comes in third place. Everything else is meh.

[AKMIMNAK]

Tomahawk/cowboy ribeyes from Sam's are my favorite to eat, they're a lot of fun to cook and have good "wow factor", but I get the most satisfaction from nailing a brisket and I do like to eat em, especially the point.

Everything he said. Spot on. Everything.

[fwdiii]

Untrimmed spareribs. Those little nuggets of moist, sweet meat between the pieces of cartilage can't be beat.

Same here! :clap2:
If it's beef, give me a bone in Rib Eye grilled over mesquite anytime!!!

[Bob C Cue]

Beef ribs.

[kevinstaggs]

Quail with a little piece bacon across ‘em. GUD (that’s Okie for good for those that don’t know).


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[au4stree]

I love eating wings, but really enjoy cooking brisket.

[BKING!]

Wings smoked, fried, or grilled

[BigKing]

Beef short ribs, when nailed, have probably been my favorite so far. I've only done a whole pork belly once and it was amazing but I can't put it above the beef ribs since there hasn't been any frequency to it.

Since taking a Bretheren's advice for the Super Bowl and pulling my brisket instead of slicing, I think pulled brisket is the current leader but possibly due to not having cooked beef ribs in a while. Mixing the flat/point together via pulling and then having the pulled meat soak up all of the foil juice is just magical. Don't get that feeling of accomplishment from a perfect bend test and all of that but the taste is top notch.

That being said, I think I should do beef ribs this weekend so I can remember why I love them so much :)

[Big M1ke]

Ribeye hands down. And pork shoulder!

[ulc]

beef short ribs. It's great grilled direct or slow smoked. Not too many meat can you cook to 160 F and 205 F and both be great.

[Norm]

Beef tenderloin, cooked very rare.