Any barbecue addicts out there??

My other time-consuming hobby, besides golf, is firing up the smoker and tending to a massive, delicious piece of meat to be enjoyed by friends/family. Brisket, pork butt, ribs, chicken, sausage……I just can’t get enough. Sure, grilling is great....but nothing beats pit barbeque!!

Any favorite cuts or “secret” recipes anyone would like to share?? Pics always welcome!

I looked back and haven’t seen any discussions on this for quite some time, so let’s fire it up (pun intended).

I'm trying to figure out cajun seafood boil. Places like Hot n Jucy drive me insane. The butter/spice combo they use breaks my brain. Love It.

I don't want to get started in BBQ. That is a rabbit-hole I will never escape from.

hi my name is carl and im a BBQ addict

use a weber charcole for the faster stuff and my home built UDS for the low and slow. love short ribs and Pulled pork.... LOVE IT

> @Murphy76 said:

> I'm trying to figure out cajun seafood boil. Places like Hot n Jucy drive me insane. The butter/spice combo they use breaks my brain. Love It.

>

> I don't want to get started in BBQ. That is a rabbit-hole I will never escape from.

I lived in New Orleans for years........went to more crawfish boils than I can count. Needless to say, I was quickly taught how to perfectly cook those little "mudbugs", Cajun style....crabs too. There are a few places in Louisiana that'll ship you live crawfish, same-day for a pretty reasonable price.

I recommend you jump headfirst into BBQ as well.....

> @Calle83 said:

> hi my name is carl and im a BBQ addict

> use a weber charcole for the faster stuff and my home built UDS for the low and slow. love short ribs and Pulled pork.... LOVE IT

Have you tried your hand a the holy grail of BBQ.....brisket???

> @"Crazy About Golf" said:

> > @Calle83 said:

> > hi my name is carl and im a BBQ addict

> > use a weber charcole for the faster stuff and my home built UDS for the low and slow. love short ribs and Pulled pork.... LOVE IT

>

> Have you tried your hand a the holy grail of BBQ.....brisket???

Yeah really liked it but meat are expensive here in Sweden where I live so brisket is not something I do allot... 2.2pounds cost about 60-80$ :smile:

My uds :)

> @Calle83 said:

> My uds :)

>

>

>

Great looking UDS!!!

Love filling the smoker with ribs, chicken thighs or brisket. I used to use applewood for ribs and chicken and hickory for brisket but I accidentally mixed the apple and hickory chips once and that’s now my go to for ribs and chicken. Still straight hickory on brisket. Ahhhhh- the bbq season is close in AZ. Couple weeks and I’ll have the smoker on every other weekend.

I’ve thought about going to see Johnny Trigg for a weekend class, but I don’t think I’m committed enough.

> @golfandfishing said:

> Love filling the smoker with ribs, chicken thighs or brisket. I used to use applewood for ribs and chicken and hickory for brisket but I accidentally mixed the apple and hickory chips once and that’s now my go to for ribs and chicken. Still straight hickory on brisket. Ahhhhh- the bbq season is close in AZ. Couple weeks and I’ll have the smoker on every other weekend.

>

> I’ve thought about going to see Johnny Trigg for a weekend class, but I don’t think I’m committed enough.

Have you tried out Aaron Franklin's Master Class? It's available from the comfort of your computer....

Something about Franklin that I don’t like. Not sure what it is.

The BBQ class would be about the experience anyway, that’s not available on a computer.

> @golfandfishing said:

> Something about Franklin that I don’t like. Not sure what it is.

>

> **The BBQ class would be about the experience anyway, that’s not available on a computer**.

No debate there. Just offering up a suggestion, as you weren't sure whether or not you'd be committed enough to spend a weekend in a BBQ class. I told my wife I was thinking about going to a BBQ class.....she just rolled her eyes.

The commitment issue for me is that I’m not about to reconstruct my yard to accommodate 3 different kinds of smokers, a shed dedicated to each type of wood and so on. The BBQ lifestyle can get pretty deep and that’s the type I picture going to a multi day school with one of the pitmaster guys. I’m not committed enough to change my dwelling to make “better” ribs. They are already great, how much better could they be? I’d just want the fun weekend while others there want to invest tens of thousands so they can win the 4H Cookoff and the $50 grand prize.

> @Calle83 said:

> > @"Crazy About Golf" said:

> > > @Calle83 said:

> > > hi my name is carl and im a BBQ addict

> > > use a weber charcole for the faster stuff and my home built UDS for the low and slow. love short ribs and Pulled pork.... LOVE IT

> >

> > Have you tried your hand a the holy grail of BBQ.....brisket???

>

> Yeah really liked it but meat are expensive here in Sweden where I live so brisket is not something I do allot... 2.2pounds cost about 60-80$ :smile:

Dear Lord!!! My butcher charges $3-4 per pound from a cow culled this morning from an Amish farmer. $60 is unreal!!!

I guess living in USA farming country has some advantages. Perhaps we could work out some sort of import scheme for you.

You guys are my heroes!

More food pics pls!

For @Murphy76

> @Murphy76 said:

> I'm trying to figure out cajun seafood boil. Places like Hot n Jucy drive me insane. The butter/spice combo they use breaks my brain. Love It.

>

> I don't want to get started in BBQ. That is a rabbit-hole I will never escape from.

Mardi Gras party....crawfish boil

> @bscinstnct said:

> You guys are my heroes!

>

> More food pics pls!

> @"Crazy About Golf" said:

> For @Murphy76

>

>

>

You make me want to cry.

Drench that in a sauce made of butter, Old Bay, lemon pepper, garlic, and hot sacue, and I will not have to continue having 'intimate relations' with women I met near the ice-machine outside the nearest Casey's (gas-station, pizza parlour, subway knock-off, and coffee shop with no sitting down).

An International food cartel must be created. We ship cheap foods from our region to others, then we get back cheap foods from other regions. I ship Calle83 cheap brisket on the down-low. She sends me back the same amount of super pricey-hard-to-import into my country.

Think on it.

Oh yeah I am a BBQ nut being born and raised in the South---- now mostly I am partial to Eastern NC pepper vinegar based sauce. But from my days of traveling around the good old USA I have learned to cook from different areas of the country. I do brisket Texas Style as I do my ribs. On the boil thing I do what is called a low country boil here and it can be subjective. The meat parts in mine I do with shrimp and smoked sausage. We also do chicken bog here which is done with chicken , sausage and rice and what ever else you want to use. Since it is just me and the wife I use a sorta home made cooker /smoker I built from a discarded gas grill. My cooking pot I built from a burner from a gas stove and I bought a army surplus pot many years ago. I also have a piece that I made to go on my grill that I do country ham on too. Also use a cast iron skillet and do veggys on the grill too. I use Hickory wood and I do have a small burner in the grill to get the hickory started off. Once the Hickory gets going the gas is off. Now my cousin has our large cooker we built on a trailer some 35 years ago now when we used to do whole hogs. It consists of a 275 obround oil drum with the turners etc for turning the whole hog. Also has a small cook stand for doing stuff like Brunswick Stew and a small grill for cooking small stuff because one gets hungry out there 12 hours or so cooking a whole hog

> @Murphy76 said:

> > @Calle83 said:

> > > @"Crazy About Golf" said:

> > > > @Calle83 said:

> > > > hi my name is carl and im a BBQ addict

> > > > use a weber charcole for the faster stuff and my home built UDS for the low and slow. love short ribs and Pulled pork.... LOVE IT

> > >

> > > Have you tried your hand a the holy grail of BBQ.....brisket???

> >

> > Yeah really liked it but meat are expensive here in Sweden where I live so brisket is not something I do allot... 2.2pounds cost about 60-80$ :smile:

>

> Dear Lord!!! My butcher charges $3-4 per pound from a cow culled this morning from an Amish farmer. $60 is unreal!!!

>

> I guess living in USA farming country has some advantages. Perhaps we could work out some sort of import scheme for you.

Next time I'm in the US I'm buying a big cooler to take with me home :P

> @"BIG STU" said:

> Oh yeah I am a BBQ nut being born and raised in the South---- now **mostly I am partial to Eastern NC pepper vinegar based sauce**. But from my days of traveling around the good old USA I have learned to cook from different areas of the country. I do brisket Texas Style as I do my ribs. On the boil thing I do what is called a low country boil here and it can be subjective. The meat parts in mine I do with shrimp and smoked sausage. We also do chicken bog here which is done with chicken , sausage and rice and what ever else you want to use. Since it is just me and the wife I use a sorta home made cooker /smoker I built from a discarded gas grill. My cooking pot I built from a burner from a gas stove and I bought a army surplus pot many years ago. I also have a piece that I made to go on my grill that I do country ham on too. Also use a cast iron skillet and do veggys on the grill too. I use Hickory wood and I do have a small burner in the grill to get the hickory started off. Once the Hickory gets going the gas is off. Now my cousin has our large cooker we built on a trailer some 35 years ago now when we used to do whole hogs. It consists of a 275 obround oil drum with the turners etc for turning the whole hog. Also has a small cook stand for doing stuff like Brunswick Stew and a small grill for cooking small stuff because one gets hungry out there 12 hours or so cooking a whole hog

Stu, you're gonna get yourself kicked out of SC talking like that......

I'm a big Traeger fan. I know a lot of "purest" can stand the thought of the pellet smokers but it just works for me. With 2 kids under the age of 5 it allows me to not have to babysit the smoker and still put out a really nice meal. Not going to lie, I have done several briskets using the "wi-fire" and checked in on it while on the course. It's a really nice feature.

Those crawfish looks amazing!!! Don't see many of those up here in MN but I have always wanted to order some and do a boil.

I'm right with you guys. LOVE some great BBQ. I'll do it year round, but a couple times a year, I'll throw a big party, cook up a mess of food and invite pretty much everyone I know over. This year was 35 pounds of ribs, 20 pounds of pulled pork, 20 pounds of brisket, a 10-gallon pot of jambalaya, home-made sausage, home-made bbq baked beans, potato salad, and cole slaw. Fed over a hundred people through the course of the day.

It's not bbq, but I've got an incredible jambalaya recipe - worth mentioning with the crawfish boil pics above. My cousin's husband has been going to LSU football games his whole life. Did undergrad and medical school at LSU. Gave me his official LSU tailgate jambalay recipe. I bought a 10-gallon cast iron jambalaya pot specifically for making it. Absolutely to die for.

I donated a bbq meal for 40 people as a silent auction item raising funds to buy a friend a new wheelchair. Wound up going for over $700. Got about 20 calls from people at the party looking to hire me to do a party for them. No thanks, too much like work!

Yup. Brought one to Green Bay for a Bronco A$$-Whuppin yesterday.

8 hours on the smoker, another 2 or so in the oven. It was great!

I've been smoking for about 6-8 years or so. Have a "Knock-off" Big Green Egg...the Kamado Cooker. Love it.

> @"Crazy About Golf" said:

> > @Calle83 said:

> > hi my name is carl and im a BBQ addict

> > use a weber charcole for the faster stuff and my home built UDS for the low and slow. love short ribs and Pulled pork.... LOVE IT

>

> Have you tried your hand a the holy grail of BBQ.....brisket???

> @SecondandGoal said:

> I'm right with you guys. LOVE some great BBQ. I'll do it year round, but a couple times a year, I'll throw a big party, cook up a mess of food and invite pretty much everyone I know over. This year was 35 pounds of ribs, 20 pounds of pulled pork, 20 pounds of brisket, a 10-gallon pot of jambalaya, home-made sausage, home-made bbq baked beans, potato salad, and cole slaw. Fed over a hundred people through the course of the day.

>

> It's not bbq, but I've got an incredible jambalaya recipe - worth mentioning with the crawfish boil pics above. My cousin's husband has been going to LSU football games his whole life. Did undergrad and medical school at LSU. Gave me his official LSU tailgate jambalay recipe. I bought a 10-gallon cast iron jambalaya pot specifically for making it. Absolutely to die for.

>

> I donated a bbq meal for 40 people as a silent auction item raising funds to buy a friend a new wheelchair. Wound up going for over $700. Got about 20 calls from people at the party looking to hire me to do a party for them. No thanks, too much like work!

>

>

>

WOW!!!! That sounds like an absolute feast. Hoping to do some summer sausage, snack sticks if I get lucky enough to tag a deer this year.

Great idea for a silent auction prize!

:) This thread got me thinking so much about BBQ that I've now got a brisket on hour number 5 in the smoker right now. Should be done shortly after finishing our post-work 9 holes tonight!