All things BBQ

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All things BBQ

Postby Mountaineer Buc » Wed Jan 03, 2018 9:29 pm

Because we need more things to argue about.

Who you got?

Memphis
Texas
St Louis
Carolina
Sonny's
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Re: All things BBQ

Postby uscbucsfan » Wed Jan 03, 2018 9:41 pm

South Carolina mustard base is the best.

Also, Pig over cow for bbq

FYI North Carolina is vinegar based. "Carolina" could be either.
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Re: All things BBQ

Postby Kress » Wed Jan 03, 2018 9:51 pm

uscbucsfan wrote:South Carolina mustard base is the best.

Also, Pig over cow for bbq.



Word.
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Re: All things BBQ

Postby Zarniwoop » Wed Jan 03, 2018 10:07 pm

Vinegar > mustard

Pig > cow

Brisket sucks ass no matter how you do it
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Re: All things BBQ

Postby uscbucsfan » Wed Jan 03, 2018 10:11 pm

Zarniwoop wrote:Vinegar > mustard

Pig > cow

Brisket sucks ass no matter how you do it

I like burnt ends, but mustard sucks. NC does have a great BBQ trail, though.
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Re: All things BBQ

Postby Kress » Wed Jan 03, 2018 10:21 pm

My phone won't let me link for some reason, but look up Paula Deen's bbq meatloaf. It's fantastic.
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Re: All things BBQ

Postby Mountaineer Buc » Wed Jan 03, 2018 10:22 pm

Zarniwoop wrote:Vinegar > mustard

Pig > cow

Brisket sucks ass no matter how you do it

You're in texas getting shitty brisket?

Shop around, man. Beef is a texas BBQ staple.
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Re: All things BBQ

Postby Mountaineer Buc » Wed Jan 03, 2018 10:29 pm

Give me:

St louis ribs
Texas brisket and chicken
Memphis pulled pork
Carolina sliced pork with that mustard base.

And my wild card is cajun sausage. Especially andullie and boudin. Ad well as the other southern smoked sausages out there who get left out of traditional BBQ circles.
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Re: All things BBQ

Postby Kress » Wed Jan 03, 2018 10:30 pm

Personally, I do an apple theme. Baby back pork ribs. Marinate them in apple cider overnight. With spices and stuff mixed in. Then put brown sugar and paprika and such on them, wrap them in foil, and put them in a 200 degree oven for 8 hours. Take them out and refrigerate. Then they go on a charcoal grill with apple wood smoking chips and get an apple bbq sauce. The things literally fall apart. And are super delicious.
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Re: All things BBQ

Postby Zarniwoop » Wed Jan 03, 2018 10:36 pm

Apart from the smoking chips (I’m not the biggest fan of any Smokey flavor) I do something similar
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Re: All things BBQ

Postby Mountaineer Buc » Wed Jan 03, 2018 10:43 pm

I smoke all kinds of ****.

I did a brisket, a turkey, several butts and ribs, and my mac and cheese last year.

Loonking to expand into salmon, pork belly, hocks, and sausage this year.

Cooking with smoke is better than cooking with fire.
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Re: All things BBQ

Postby Kress » Wed Jan 03, 2018 10:46 pm

The charcoal automatically adds smoke, the apple wood just sweetens it.
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Re: All things BBQ

Postby Kress » Wed Jan 03, 2018 10:48 pm

Mountaineer Buc wrote:I smoke all kinds of ****.

my mac and cheese last year.



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Re: All things BBQ

Postby Mountaineer Buc » Wed Jan 03, 2018 11:06 pm

[quote="Kress"][quote="Mountaineer Buc"]I smoke all kinds of ****.

my mac and cheese last year.[/quote]


Marry me?[/quote]

My smoked mac and cheese is the ****.

Make a roux with butter, flour, and milk and bring to a boil. Add cream cheese, shredded cheddar, and smoked gouda that's also shredded and simmer till thick and awesome.

Boil mac to al dente and drain. Pour into aluminum dish. Pour over roux and stir. Top with shredded cheddar and parmesan. Smoke for one hour at 225.

You're welcome
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Re: All things BBQ

Postby Mountaineer Buc » Wed Jan 03, 2018 11:16 pm

My kids say hickory smoke is too intense for the mac.

Use apple wood.
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Re: All things BBQ

Postby Kress » Wed Jan 03, 2018 11:55 pm

Mountaineer Buc wrote:
Kress wrote:

Marry me?


My smoked mac and cheese is the ****.

Make a roux with butter, flour, and milk and bring to a boil. Add cream cheese, shredded cheddar, and smoked gouda that's also shredded and simmer till thick and awesome.

Boil mac to al dente and drain. Pour into aluminum dish. Pour over roux and stir. Top with shredded cheddar and parmesan. Smoke for one hour at 225.

You're welcome



You know what's good? Slap a little blue cheese in there. Gives it a bite.
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Re: All things BBQ

Postby mdb1958 » Thu Jan 04, 2018 1:48 am

Ever smoked a rib roast?
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Re: All things BBQ

Postby Kress » Thu Jan 04, 2018 7:14 am

That doesn't sound good to me. I like a nice rub and slow bake, so that I can slather horseradish all over it. I feel like smoke would screw it up.
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Re: All things BBQ

Postby Super K » Thu Jan 04, 2018 7:50 am

Love my BBQ sweet AND spicy..

Brisket, specifically burnt ends, probably one of my favorite damn things in the world..

BUT, Carolina pig with some on a bun with some vinegar sauce and 'slaw....damn, my mouth is watering...

I've used all kinds of wood in the smoker, but my and my family's favorites are mesquite and pecan..
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Re: All things BBQ

Postby NYBF » Thu Jan 04, 2018 10:58 am

Kress wrote:That doesn't sound good to me. I like a nice rub and slow bake, so that I can slather horseradish all over it. I feel like smoke would screw it up.


I thought the same thing until I went to a cigar dinner where the entree was smoked prime rib. Ho. Lee. ****. It was amazing.
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Re: All things BBQ

Postby Rocker » Thu Jan 04, 2018 11:20 am

Kress wrote:Personally, I do an apple theme. Baby back pork ribs. Marinate them in apple cider overnight. With spices and stuff mixed in. Then put brown sugar and paprika and such on them, wrap them in foil, and put them in a 200 degree oven for 8 hours. Take them out and refrigerate. Then they go on a charcoal grill with apple wood smoking chips and get an apple bbq sauce. The things literally fall apart. And are super delicious.


I marinate in beer and rosemary; but otherwise mine is quite similar to yours. I spray apple juice a few times during the cook to keep things moist.
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Re: All things BBQ

Postby PanteraCanes » Thu Jan 04, 2018 11:21 am

I hate you all. I am hungry now.
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Re: All things BBQ

Postby nhbucsfan » Thu Jan 04, 2018 11:22 am

One of these days I’ve got to get a “real” smoker. I use a Weber kettle which does a fair job.
I’ve done ribs and pork many times, and chicken once (which came out goooooood). Afraid to put a relatively expensive brisket on there, it would be too close to the fire. Probably will try in the spring with a small or cut down piece of beef.
I’ve been searching for a good “cheat” burnt ends recipe, everything I seem to find wants you to use an oven or crock pot.

Usually use a tomato based sauce (I guess you would call it KC bbq?) which is what the wife and daughter likes.
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Re: All things BBQ

Postby bucfanclw » Thu Jan 04, 2018 11:37 am

Mountaineer Buc wrote:
Kress wrote:

Marry me?


My smoked mac and cheese is the ****.

Make a roux with butter, flour, and milk and bring to a boil. Add cream cheese, shredded cheddar, and smoked gouda that's also shredded and simmer till thick and awesome.

Boil mac to al dente and drain. Pour into aluminum dish. Pour over roux and stir. Top with shredded cheddar and parmesan. Smoke for one hour at 225.

You're welcome

I've done something similar, but I put in Brie instead of cream cheese and threw some slightly cooked and drained bacon in that ****.
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Re: All things BBQ

Postby uscbucsfan » Thu Jan 04, 2018 11:39 am

bucfanclw wrote:
Mountaineer Buc wrote:
My smoked mac and cheese is the ****.

Make a roux with butter, flour, and milk and bring to a boil. Add cream cheese, shredded cheddar, and smoked gouda that's also shredded and simmer till thick and awesome.

Boil mac to al dente and drain. Pour into aluminum dish. Pour over roux and stir. Top with shredded cheddar and parmesan. Smoke for one hour at 225.

You're welcome

I've done something similar, but I put in Brie instead of cream cheese and threw some slightly cooked and drained bacon in that ****.

Sounds incredible.
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Re: All things BBQ

Postby bucfanclw » Thu Jan 04, 2018 11:47 am

uscbucsfan wrote:
bucfanclw wrote:I've done something similar, but I put in Brie instead of cream cheese and threw some slightly cooked and drained bacon in that ****.

Sounds incredible.

It was the perfect complement to my smoked pork butt for a pool party we threw this past summer.

As far as sauces, I'm partial to vinegar-based NC-style, but I always make or provide a few options.
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Re: All things BBQ

Postby Kress » Thu Jan 04, 2018 1:18 pm

Damn I'm hungry. I want a standing rib roast, with a side of pork ribs, smoked mac and cheese, and some grilled brussels sprouts for good measure.
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Re: All things BBQ

Postby DreadNaught » Thu Jan 04, 2018 1:25 pm

I have a smoker, but built this out of cinder blocks for a Christmas party so I could smoke a pig. Been to a few pig roasts, but this was first time smoking one myself.

I've since broken it down and am researching and drawing up a build plan for a permanent one that is more fancy looking.

Spoiler:
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Re: All things BBQ

Postby Kress » Thu Jan 04, 2018 1:36 pm

Damn you people. I'm hungry!
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Re: All things BBQ

Postby PanteraCanes » Thu Jan 04, 2018 3:17 pm

Kress wrote:Damn you people. I'm hungry!


I had to go to 4 rivers today. Couldn't take this thread anymore.
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