Real Southern Barbeque

Shucks.net ^ | 13 May 2003 | Brad Edmonds

[kellynla]

No way Jose...I'll stick to the pork which is where it's at and when I eat beef it's gotta be fillet on the grill medium rare...four mins each side...no sauce thank you...too nice a meat to mess with sauce...you keep those cow ribs and I'll stick to the short ribs...pork butt for sandwiches and no pickles...real barbecue doesn't have pickles...sorry Carolina

[kellynla]

I use Jack Daniels in my sauce. Being that it's the best whiskey made! That ought to be good for another twenty or thirty posts! LOL

[kellynla]

BTW Poser I agree with just about everything you said on #139...glad you straightened out those who don't know better about BBQ & sauce...

[RedBloodedAmerican]

Yoohoo!

[LasVegasMac]

Yea, one of my many trips to Vegas I met the Memphis restaurant in Vegas owners...they wanted some tips...I was polite and told them it was good BBQ...eventhough I was not impressed...I mean the owners are YANKEES for pete's sake ROFLMAO

Yep. the "chain" effect.

Easy on the Yankee part, I are one!

You said, "many trips Vegas" - if you are heading this again, I'd love to hook up and talk / do food. Just give me advance notice. I'd love it.

LVM

[1L]

you keep those cow ribs and I'll stick to the short ribs

I wish you would actually read what I wrote before going off. I don't like beef ribs, either. But that's the only part of the pork that's really worth BBQing. As far as no sauce, it ain't BBQ without sauce.

Oh, wait. I guess I did what I railed someone else about. But trust me: Texans just laugh when folks from other states mention real BBQ. That's a little like me trying to tell someone in Philly how to make a cheesesteak.

[Hat-Trick]

The best barbecue in the world is found in Kansas City,....

Concur. Arthur Bryant's. Game Over. Next thread, please.

Hat-Trick

[Fawnn]

The Prehistory of Grilling

I imagine the first cookout occurred one day when, after a thunderstorm, cavemen (and women) from the Bar-B CLAN formed a queue around a wooly mammoth that had been zapped and charred by a bolt of lightning. Once they tasted that fire-roasted flavor, mammoth tartare just didn't satisfy their palates anymore. Finding a way to duplicate that aroma and piquancy became as important as their hunting rituals....

You can read the rest of my theory about the origin of barbeque if you
click here to go to the introduction to Lazy About Grilling.

Disclaimer: My book is about quick and easy grilling techniques. The editor/publisher added the sub-title.

I think it's a fun book.

Forgive the backdoor shameless plug, but it is related to this thread.

[evangmlw]

Da Ya Go !!

[evangmlw]

RALPH'S BARBEQUE Roanoke Rapids, Weldon N.C. I-95 Exit 173 Good Eat'n

[Poser]

"I use Jack Daniels in my sauce. Being that it's the best whiskey made!"

Jack is my booze of choice in BBQ sauce.

I live in New Hampshire. I use maple syrup instead of molassas or brown sugar. We also have a lot of apple trees to make chips. I like to smoke with about 50% hickory and 50% apple.

Emeril's rustic rub with about half the salt he uses and twice as much garlic powder is a great rub. For my money, dry rubbed, St. Louis ribs, smoked 6 hours, thrown on a grill until they sizzle and served dry with a brown sauce (maple syrup, vinegar, dry mustard powder, garlic powder, onion powder, Tabasco, cayenne, salt, pepper, Lea & Perrins, Jack Daniels and whatever else I have in the spice racks) on the side is the best.

I can't make pulled pork as well as the guys with the big, commercial smokers, but my ribs are the best in New Hampshire.

I like to serve them with cole slaw made with a buttermilk, vinegar, sugar, mustard, pepper, Tabasco and horseradish dressing. Most people don't use the horseradish, but I think it makes a big difference.

[Fawnn]

There's a company called New Branfuls smokers (I guess they are made in the same Texas city??) that are well built and will smoke anything you want. They aren't very expensive -- a new one can be had for around $135 or so. Check the internet. If you have an Academy store anywhere near you, they might have them there too. The Academy stores I go to sell them.

The company is New Braunfels Smoker Co.

[kellynla]

Poser, check out the instructions I gave Vegas for a smoker...if you can get your hands on a 55 gal drum you can make a real nice smoker...If you ever get the chance to go to Memphis for the Championship be sure and go...my relatives have won 3 times...it's always in May the weather is still nice and not too hot yet...comes up this weekend...all the best pork barbequers in the world compete...

[Poser]

I like a vertical smoker with a water pan between the heat and the meat. I put beer, onions and garlic in the pan. Hmm... I'll bet a 55 gallon drum might be a good start for a *big* vertical smoker.

Around here, the 275 gallon oil tank is a good starting point for a horizontal smoker. It's damned cold in the winter and big oil tanks are more plentiful than 55 gallon drums.

So much BBQ, so little time!

[kellynla]

Well try the 55...much smaller than the 275 so it won't take so much "fuel" to fire up or space...Well I gotta sign off for the night...Good night all and Happy Barbecuing!

[Melas]

Wow. Made great sammiches and went well with cold MGD's

And you were doing so well. It sounded wonderful, but next time, try it with beer. ;)

[babaloo999]

Eastern North Carolina (minced) with vinegar based sauce is the best by far, mustard base and other blends are tolerable to varying degrees

You have to be kidding. Vinegar? Forgive me, but that's quite disgusting (yes, I've been unfortunate enough to sample it). However, I'm sure it tastes fine depending on how much hooch has been consumed. To each his own, but the vinegar thing is quite disturbing to me and I know I am not alone on that thought.

[noutopia]

Carolina Gold is the best sauce in the south,good on the pork and good on the yardbird.

[concentric circles]

[Judith Anne]

My plain old barbecue sauce recipe:

One cup catsup

1/2 cup cider vinegar

1/2 cup blackstrap molasses

place in a saucepan over low heat and add:

One clove garlic crushed

1/4 c white onion minced small (I wear gloves and grate it, that way it doesn't burn the eyes)

one teaspoon black pepper

Juice of one lemon

1/2 to one bottle of Tabasco, to taste

tablespoon prepared horseradish (not the sauce, just the plain horseradish)

Stir and heat slowly just to the point of boiling.

Remove from heat, baste meat with this sauce. Makes a little over two cups.

It looks like it would be flaming hot, from the recipe, but it isn't. I make Southern Fried crispy chicken wings, then after they're done, dip them fully cooked into this sauce and broil them till the sauce has a very light char.

Very good with pork, excellent on barbecued hamburger, keeps well refrigerated.

Serve with a side of pickled green beans:

Get fresh green beans or pick your own, about two pounds. Clean and wash them. Make your favorite pickling mix, I like kosher dill, get it to boiling, fill a clean half gallon jar with the clean green beans--jam it full--and pour boiling pickling mix over them. Refrigerate for three days, then eat up to two weeks. They are crispy and absolutely delicious. You can also pickle fresh zucchini this way, they taste best with bread and butter pickle mix, in my opinion; and whole small okra with the dill recipe are really good.

I like cold pickled veggies in the summer. Like corn relish, dilled bell peppers (cut big chunks, clean and layer them red, yellow, and green, very pretty). Supposedly they keep more of their vitamin content that way, but who cares, I'd eat them if they were bad for me. ;-D