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Any barbecue addicts out there??


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> @SecondandGoal said:

> :) 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!

 

How do you season your brisket?? I keep it simple Texas style.......salt, pepper and maybe garlic......but most of the time it's just salt and pepper. On occasion, i'll give it a little dusting with my habanero rub to give it some kick. Have you tried your luck with burnt ends yet??

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> @"Crazy About Golf" said:

> > @SecondandGoal said:

> > :) 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!

>

> How do you season your brisket?? I keep it simple Texas style.......salt, pepper and maybe garlic......but most of the time it's just salt and pepper. On occasion, i'll give it a little dusting with my habanero rub to give it some kick. Have you tried your luck with burnt ends yet??

 

I really like Meat Church rubs. They have a couple rubs specifically designed for brisket that are a Texas style base. Carnivore black rub is also one that I have heard is great on brisket.

 

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> @"Crazy About Golf" said:

> > @SecondandGoal said:

> > :) 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!

>

> How do you season your brisket?? I keep it simple Texas style.......salt, pepper and maybe garlic......but most of the time it's just salt and pepper. On occasion, i'll give it a little dusting with my habanero rub to give it some kick. Have you tried your luck with burnt ends yet??

 

I vary quite a bit from the traditional, almost Creole style. Salt, pepper, paprika, garlic powder, onion powder, oregano. Depending on who I'm cooking for, cayenne pepper (yes if it's for me and the wife, no if it's for general consumption). Score the fat cap, coat lightly with dijon mustard, rub the above in. Inject a bit of beef broth to season the interior a bit and help keep it extra moist, which lets me leave it on straight smoke a little longer. I found a variation of this on a web site ages ago, and loved it, and I've been toying around with the rub ever since.

 

Absolutely love me some burnt ends, but it's fairly rare that I'm working with a full brisket, so I usually don't have enough tip to do them. When I've used a full brisket, I'll absolutely do them, and they usually come out pretty good. A little extra beef stock injection into the tips really helps keep them from drying out in the middle. Love to hear any tips you've got for doing them.

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> @jonesry09 said:

> > @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!

> >

> > z7bxosxae0ea.jpg

> >

>

>

> 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.

>

>

 

I make my own sausage all the time, but I don't have a smoker that can go consistently low enough to do dry smoking/curing. I'll do Italian sausage, fresh kielbasa, bratwurst, breakfast sausage, and turkey sausage. Will smoke any of them for a bbq, or they're great grilled or roasted. Would love to have a "super low and slow" smoke shed to be able to do cured sausage. Will probably get around to building one some winter after golf season ends :)

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> @"Crazy About Golf" said:

> > @"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......

 

You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

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3W  TM V-Steel 15* bent to 14 NVS green Aldila 65gr R

7W TM V-steel 21* Ust Pro Force Gold 65 R

Irons 4 thru PW 1980 Macgregor VIP Hogan Apex #2 shafts

SW Cleveland 588 56* S-400 sensicore S soft tipped 2x

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> @SecondandGoal said:

> > @jonesry09 said:

> > > @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!

> > >

> > > z7bxosxae0ea.jpg

> > >

> >

> >

> > 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.

> >

> >

>

> I make my own sausage all the time, but I don't have a smoker that can go consistently low enough to do dry smoking/curing. I'll do Italian sausage, fresh kielbasa, bratwurst, breakfast sausage, and turkey sausage. Will smoke any of them for a bbq, or they're great grilled or roasted. Would love to have a "super low and slow" smoke shed to be able to do cured sausage. Will probably get around to building one some winter after golf season ends :)

 

I've always wanted to build one at the hunting shack. Lots of really cool ideas/plans on the net. Would be a great addition to have out there for people that might be tagged out and looking for stuff to do.

 

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> @"BIG STU" said:

> > @"Crazy About Golf" said:

> > > @"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......

>

> You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

 

I love it all......just wanted to yank your chain given the vinegar vs. mustard debates that BBQ aficionados so often have. Fun fact is that the famous Shealy's BBQ is from my mom's tiny little hometown in SC. It's a mustard-based BBQ, and if you've never been there, it's worth a trip.

 

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> @"BIG STU" said:

> > @"Crazy About Golf" said:

> > > @"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......

>

> You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

 

j5zp7j3tjc9o.jpg

 

just for fun......

 

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> @"Crazy About Golf" said:

> > @"BIG STU" said:

> > > @"Crazy About Golf" said:

> > > > @"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......

> >

> > You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

>

> I love it all......just wanted to yank your chain given the vinegar vs. mustard debates that BBQ aficionados so often have. Fun fact is that the famous Shealy's BBQ is from my mom's tiny little hometown in SC. It's a mustard-based BBQ, and if you've never been there, it's worth a trip.

>

 

Shealy’s is awesome! I love their style of hash.

 

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> @jonesry09 said:

> 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.

 

Pellet smokers can produce BBQ that's every bit as good as more traditional offset smokers or kamado/ceramic types.....Just have to be mindful of the convection that can dry out the surface a bit if you don't spritz or use a water bowl.

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> @"Crazy About Golf" said:

> > @jonesry09 said:

> > 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.

>

> Pellet smokers can produce BBQ that's every bit as good as more traditional offset smokers or kamado/ceramic types.....Just have to be mindful of the convection that can dry out the surface a bit if you don't spritz or use a water bowl.

 

 

Agreed. A lot of the time if I am going to "set and forget" I will do a moisture bowl. I like to be around and just spritz because I can cook whatever it is based on feel/looks but time doesn't always allow. Thats why I love the technology that Traeger has been putting into their new machines. In the end, it's all about the taste!!

 

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> @jonesry09 said:

> > @"Crazy About Golf" said:

> > > @jonesry09 said:

> > > 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.

> >

> > Pellet smokers can produce BBQ that's every bit as good as more traditional offset smokers or kamado/ceramic types.....Just have to be mindful of the convection that can dry out the surface a bit if you don't spritz or use a water bowl.

>

>

> Agreed. A lot of the time if I am going to "set and forget" I will do a moisture bowl. I like to be around and just spritz because I can cook whatever it is based on feel/looks but time doesn't always allow. Thats why I love the technology that Traeger has been putting into their new machines. In the end, it's all about the taste!!

>

I am with you! I have a Stumps gravity fed smoker with a fan. Mine is older without the wifi technology but puts out a good product without too much fuss. Like you, I don't have the time to tend to it too much and it works great.

 

With all this talk I may have to use it this weekend!

 

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> @"Crazy About Golf" said:

>

> > @"BIG STU" said:

> > > @"Crazy About Golf" said:

> > > > @"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......

> >

> > You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

>

> j5zp7j3tjc9o.jpg

>

> just for fun......

>

 

They also do Brunswick Stew in Eastern NC---- Also in NC there is a difference in cole slaw too---- Eastern NC tends to use a creamier sweeter cole slaw where the Piedmont and western part use a more vinegar based cole slaw. In your other post you mentioned mustard based BBQ. I have never been to the place you told about but I have eaten in the past a lot at Maurice Besinger's in Columbia. I liived in the upstate of SC in Gaffney for a few years. A good friend of mine who is a native of Gaffney taught me how to cook hash. I do jazz mine up a little more than they do though. Have not cooked any for a while because my wife does not care for it

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Another BBQ/Smoker fan here. I just have a simple electric smoker, so not quite the authentic style as others, but I love that it's fairly maintenance free, just set the temp and walk away for a bit. Only issue is that it takes longer than a long round of golf and then some to make this stuff, so it takes dedicating a full day to doing so and I don't leave the house with it going. Have been debating taking the next step to something bigger or more hands on, but there's so much out there and I can't make a decision on what I want. If anybody has made a similar move and has any suggestions I'm open to hearing them.

 

No secret or special recipes here. Pork has been on sale like crazy here the past year or so, so I've been doing a lot of that. Pork loin, pork tenderloin, pulled pork, etc. Pork is such a simple and forgiving meat that it works perfectly. Also did a brine and smoked turkey breast around Thanksgiving last year that was heads and shoulders better than anything I've ever had before, and my kids ate it too.

 

The other smoke my family really likes is a Tri-Tip roast from Costco. Already marinated, just throw it in for 2 hours and sear at the end, fantastic. Such amazing flavor in such a short period of time. I've dabble in chuck roasts and briskets, but haven't been entirely happy with those, especially for the time and the money. I'll do more in the future but it's hard when there are other easier meats available.

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> @"Crazy About Golf" said:

> > @robs291 said:

> > eo3qavzmvrav.jpg

> > Boneless country spare ribs fresh off the smoker!

>

> Awesome! Picking up a whole packer brisket on my way home from work......putting it on the smoker overnight! Will send pics!

 

I am jealous! Can't get whole packers in my area unless I order it from a butcher or online, both of which are expensive. Costco sold whole prime packers very briefly but not any more.

 

Good luck with your cook. Brisket is my nemesis!

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> @robs291 said:

> > @"Crazy About Golf" said:

> > > @robs291 said:

> > > eo3qavzmvrav.jpg

> > > Boneless country spare ribs fresh off the smoker!

> >

> > Awesome! Picking up a whole packer brisket on my way home from work......putting it on the smoker overnight! Will send pics!

>

> I am jealous! Can't get whole packers in my area unless I order it from a butcher or online, both of which are expensive. Costco sold whole prime packers very briefly but not any more.

>

> Good luck with your cook. Brisket is my nemesis!

 

That really sucks. Costco is the only place I go to get mine. Usually walk out of there with about $300 worth of meat but the time I walk past all the pork belly, pork shoulder, tomahawks etc. hahaha It's a deadly place.

 

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> @robs291 said:

> eo3qavzmvrav.jpg

> Boneless country spare ribs fresh off the smoker!

 

 

These pictures lead me to a questions no one has answered me sincerely:

 

Why does no-one just stew their ribs in BBQ sauce? Is this wrong? Imagine a circle of rack-of-lamb with the little white hats, but ribs. Simmer in BBQ sauce with the little hats above the sauce-line. Long, slow cook, ... adding sauce as needed.

Serve ribs wiped clear or simply drained of sauce (but not dry), and serve multiple sauce types on the side.

I have not tried this method. Does this sound viable?

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> @Murphy76 said:

> > @robs291 said:

> > eo3qavzmvrav.jpg

> > Boneless country spare ribs fresh off the smoker!

>

>

> These pictures lead me to a questions no one has answered me sincerely:

>

> Why does no-one just stew their ribs in BBQ sauce? Is this wrong? Imagine a circle of rack-of-lamb with the little white hats, but ribs. Simmer in BBQ sauce with the little hats above the sauce-line. Long, slow cook, ... adding sauce as needed.

> Serve ribs wiped clear or simply drained of sauce (but not dry), and serve multiple sauce types on the side.

> I have not tried this method. Does this sound viable?

 

Absolutely as long as you slow cook---- That is the way we do Eastern NC pepper vinegar sauce--- Keeps the meat moist but the key is SLOW cooking. Now I do know some guys that use Molasses Ketchup based sauce will do that and then towards the last fire up the heat a bit to carmelize the sauce. Like I said before BBQ is subjective as to how you like it and want to prepare it--- I have been lucky in life I have been all over this great country and have tried many styles of BBQ----- And to be honest I have never eaten any I did not like period

Driver--- TM M-6 Evenflow 65gm R set to 9.5

3W  TM V-Steel 15* bent to 14 NVS green Aldila 65gr R

7W TM V-steel 21* Ust Pro Force Gold 65 R

Irons 4 thru PW 1980 Macgregor VIP Hogan Apex #2 shafts

SW Cleveland 588 56* S-400 sensicore S soft tipped 2x

LW Cleveland 588 60* S-400 Sensicore S soft tipped 2x

Putter Rusty Santa Fe Bulls Eye fluted shaft

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> @Murphy76 said:

>

>

> These pictures lead me to a questions no one has answered me sincerely:

>

> Why does no-one just stew their ribs in BBQ sauce? Is this wrong? Imagine a circle of rack-of-lamb with the little white hats, but ribs. Simmer in BBQ sauce with the little hats above the sauce-line. Long, slow cook, ... adding sauce as needed.

> Serve ribs wiped clear or simply drained of sauce (but not dry), and serve multiple sauce types on the side.

> I have not tried this method. Does this sound viable?

That is part of the process that I used to cook yday. I smoked the meat for about 2 1/2 hours, put it in the pan you see with a little bit of apple juice, BBQ sauce and brown sugar, covered with foil and let it braise for about an hour. Then uncovered and let carmelize.

 

You can start with just braising, as you mentioned, but you would sacrifice developing the bark and getting more smoke flavor. Wrapping/panning during the cook helps give a more moist and tender result, and also speeds up the cook time. That said, the talented cooks (not me) can skip that step and still get a great result.

 

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> @"BIG STU" said:

> > @Murphy76 said:

> > > @robs291 said:

> > > eo3qavzmvrav.jpg

> > > Boneless country spare ribs fresh off the smoker!

> >

> >

> > These pictures lead me to a questions no one has answered me sincerely:

> >

> > Why does no-one just stew their ribs in BBQ sauce? Is this wrong? Imagine a circle of rack-of-lamb with the little white hats, but ribs. Simmer in BBQ sauce with the little hats above the sauce-line. Long, slow cook, ... adding sauce as needed.

> > Serve ribs wiped clear or simply drained of sauce (but not dry), and serve multiple sauce types on the side.

> > I have not tried this method. Does this sound viable?

>

> Absolutely as long as you slow cook---- That is the way we do Eastern NC pepper vinegar sauce--- Keeps the meat moist but the key is SLOW cooking. Now I do know some guys that use Molasses Ketchup based sauce will do that and then towards the last fire up the heat a bit to carmelize the sauce. Like I said before BBQ is subjective as to how you like it and want to prepare it--- I have been lucky in life I have been all over this great country and have tried many styles of BBQ----- And to be honest I have never eaten any I did not like period

 

Amen to that. All BBQ is Good BBQ. I have come to enjoy Lillie's Gold BBQ sauce. It's a thicker mustard-based sauce. It reminds me of the mustard-bbq sauce that Famous Dave's used to sell.

 

Anyone who takes the time to slow-cook meat (in whatever style/method/contraption) is a hero in my book. A true craft and art-form.

 

 

 

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Murph you are 110% correct about it being a craft. And like anything else the more you do it the more you hone that craft. I used to love those fall nights when we would be up all night cooking a whole hog. We always drank beer and had a small hickory fired grill on the side cooking country ham and sausage because you get hungry cooking those hogs. Around Labor Day weekend I would start making my vinegar based sauce to get the flavors incorporated and set in for when we did the hog. We never killed and did the whole hog until after the first frost.

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> @robs291 said:

> > @"Crazy About Golf" said:

> > > @robs291 said:

> > > eo3qavzmvrav.jpg

> > > Boneless country spare ribs fresh off the smoker!

> >

> > Awesome! Picking up a whole packer brisket on my way home from work......putting it on the smoker overnight! Will send pics!

>

> I am jealous! Can't get whole packers in my area unless I order it from a butcher or online, both of which are expensive. Costco sold whole prime packers very briefly but not any more.

>

> Good luck with your cook. Brisket is my nemesis!

 

My local butcher shop is fantastic. I go there for all my beef, the quality is just so much better than I can get at the grocery store. I used to get brisket 5-8 pounds at a time, it was $5.99 a pound, a bit expensive, but worth it for quality beef. Then I found out if I get the whole brisket, and they don't have to cut it and wait for someone else to buy the rest (bbq isn't a huge thing up here, especially brisket), it's only $3.99 a pound. I'll happily butcher it myself as necessary and freeze the rest to get high quality beef at that price.

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> @"BIG STU" said:

> > @"Crazy About Golf" said:

> > > @"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......

>

> You know both NC and SC are diverse in BBQ according to region---- In SC the folks in the upatate prefer BBQ hash The Midlands around Columbia prefer mustard based sauce and here it is a Mix of Eastern NC style vinegar based and Ketchup based. IN NC the Eastern part is vinegar based country--- The Piedmont is mostly ketchup based---- In the mountains I have seen a mix of all along with a Memphis dry rub base---- Really all of it is good and subjective to how one wants to do it

 

Big Stu you are spot on !

 

I’m in the far north corner of spartanburg county. Nearly in NC. Finding a mustard based sauce here is rare. Used to be never. But I actually prefer it.

 

But I love sampling all flavors. We have family in Greenville NC. So I always get bbq when around there area just because it’s different than ours. It’s a lot of vinegar just like you said. Which I like too.

 

I’m a amateur bbq smoker myself. I use apple wood and cherry mostly. Cherry being my favorite for beef. Specifically when I do a London Broil. Which is typically a hard roast to get tender and right. But I’ve cracked the code.

 

I stumbled across a sauce that’s honey based. It’s by Rufus Teague. I take that sauce and mix with white vinegar to thin it. Then I inject that mixture into the roast. Maybe 7/8 spots. Till I feel like it’s saturated. Then I take and Place the roast on a two layer foil wrap. I then rub it all over with the whole ( not cut ) Rufus Teague sauce , and then wrap tight twisting both ends to close it up. I’ll put a large roast on my grille/ smoker and I’ll have the heat up to around 350 on the big side .... I’ll put it on the hot side for 30 min then move it to the small side to smoke for the next 2 -3 hours or so. ( till done ) If done properly when you unwrap it it’s got a caramelized melted brown coating and is also dripping with juice on the bottom. Easily pulls apart by hand. Put that on a butter toasted bun and try to only eat one sandwich. Lol. Leftovers are just as good.

 

I’ll take a pic next one I make. This is making me hungry for it. lol

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> @robs291 said:

 

> I am jealous! Can't get whole packers in my area unless I order it from a butcher or online, both of which are expensive. Costco sold whole prime packers very briefly but not any more.

>

> Good luck with your cook. Brisket is my nemesis!

 

9o71azfcv07o.jpeg

 

Burnt ends......magic on a plate!

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