MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 08-04-2020, 08:01 AM   #1
16Adams
somebody shut me the fark up.

 
Join Date: 01-16-13
Location: USA
Default Tender Ribs- 3 1/2 And Down

Tips, regulars(irregulars) gristles, Bag of breaks. Secret sauces, salt & pepper. Family, neighborhood, grandfathered pits. And my favorite Tender Bones. I enjoy reading the history of Barbecue (and it’s many spellings). The majority of my BBQ books read like history books. Every page tells different story. I love this stuff.
It occurs to me that historical barbecue is a long way from competition barbecue but resembles backyard barbecue, as I know it. I think that’s why I like the documentary shows on The Carolinas BBQ. History. Texas was cooking pig a long time ago. It’s documented in its history. Not the current high profile open at 11 close by 3pm, but those neighborhood QJoints that were throwing smoke serving fall off the bone tender ribs at midnight.
We didn’t smoke foods growing up.
Missed it.
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top
16Adams is offline   Reply With Quote


Thanks from: --->


Old 08-04-2020, 08:15 AM   #2
Shiz-Nit
Babbling Farker

 
Join Date: 03-06-10
Location: kentucky
Default

Im a junkie in that aspect as well.
__________________
Bluegrass Southern Smokers

Instagram - bluegrasssouthernsmokers

Deep South GC28
Forno Venetzia wood fired pizza oven
Weber Summit S-670 natural gasser
Traeger pellet pooper
BGE's
Shiz-Nit is offline   Reply With Quote


Old 08-04-2020, 08:41 AM   #3
Mike Twangzer
is Blowin Smoke!
 
Join Date: 06-20-14
Location: Driftwood, Texas
Default

Very comforting ... and encouraging ...
Mike Twangzer is offline   Reply With Quote


Old 08-04-2020, 10:51 AM   #4
JEStucker
Full Fledged Farker
 
JEStucker's Avatar
 
Join Date: 12-17-17
Location: That one particular harbor, So far, but yet so near
Name/Nickname : Jeff
Default

I'm an absolute addict when it comes to documentaries about regional cooking and styles and where the influences came from... probably why I enjoy Alton Brown's Good Eats, Reloaded, and Return of the Eats so much, he has the dives into the history, even if its a little light at times, and shows like Man, Fire, Food.



Origins and regional influences of Bar-B-Que always interest me, and if you pay attention there can be a lot of interesting cooking things to try...

Also love the whole history of Spirits and the regional variations there too - Scotch, Irish, Bourbon - tasting for flavor profiles...
__________________
VERY Ugly Drum Smoker, 22" Weber Kettle
JEStucker 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:19 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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.
no new posts