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MDBowHunter

Lets talk BBQ

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In response to the Italian food thread, let's talk BBQ. Who's doing it and let's see some of it, also what are your favorites? Are you a charcoal, gas or and electric type of person? Ok guys lets hear it and best of all lets see it. Here are a couple pics of some food I did for a party last year, yum yum!!!!!

 

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I love good BBQ but I’m more of the “I pay someone who knows how to do it right” kind of guy. 

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Pulled pork is my favorite.

 

The pulled pork at Mission BBQ is my favorite.

 

 

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18 minutes ago, Sam said:

Pulled pork is my favorite.

 

The pulled pork at Mission BBQ is my favorite.

 

 

Honestly my family believes my pulled pork blows Missions away, but their brisket and jalapeno and cheese sausage are the bomb.

Try taking their KC classic BBQ sauce and mix it with the Smokey Mountain BBQ sauce next time, it's amazing.

 

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BBQ, grilled, & smoked aint the same!

 

I like to BBQ yard bird on a low fire & cook it slow.

 

If y'all wanna buy it Aaron Franklin in San Antonio is the best in the world!

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Funny story I used to hate BBQ but then I went through my chemo treatment and since then something in my DNA changed and now I can't get enough BBQ. My goal this year is to find a good grill the reasonably priced to grill some BBQ. Any advice is obviously welcomed! 

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1 hour ago, 12poundbass said:

Funny story I used to hate BBQ but then I went through my chemo treatment and since then something in my DNA changed and now I can't get enough BBQ. My goal this year is to find a good grill the reasonably priced to grill some BBQ. Any advice is obviously welcomed! 

 

https://www.traegergrills.com

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Anyone on here have an Akron grill? I’ve been thinking about getting one

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7 hours ago, Scott F said:

I love good BBQ but I’m more of the “I pay someone who knows how to do it right” kind of guy. 

Lol that's me !!

My aunt in NC makes that vinegar sauce with her pulled pork. I like a little of her sauce but she puts a lot in it and I HATE vinegar. 

I love most sweet sauces.

Here in Jax. My favorite bbq is Mojos' and 4 rivers. Sonnies is good too.

I occasionally grill some chicken . I prefer charcoal to gas. That's about as far as I go with it.

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I could eat BBQ every meal for the rest of my life and not get sick of it.  I smoke, ribs, brisket, pork shoulders, chicken, tri tip, whatever will fit in my smoker.  There's just nothing better.  Great thread to start on here!

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Being that I live within an easy drive of Kansas City, there's no reason for me to do any BBQing. Going out for BBQ tonight in fact :)

So many different places to chose from all over the place with so many different styles. I've tried a lot of them, but haven't been to maybe a quarter of all the options. 

 

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I use a Weber for quick stuff and use a chimney as I can't stand the taste of the lighter fluid or easy light charcoal.  Then I add a couple chunks of hickory for a little flavor.  I have a Traeger  for the low and slow stuff like butts....

Daughter had gotten us a container you could put the juices in and the fat goes to the top and you just pull the lever and just put the juices back in the meat...it's awesome.  I do put the butt in a pan for the last three or four hours to catch juice.  Also add a little apple juice to pan with some more seasoning on butt and cover lightly.  Amazing!!

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Weber and charcoal, light it with newspaper under the charcoal grate.Prefer vinegar based sauce.low slow indirect heat on chicken and pork, assisted by cold beer.

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Figured this thread needed more pics....

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Dang! I'm starting to drool!

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I Smoke a lot!!  Every cut of meat and even some cheese.  My grill of choice is something simple.  I take 6 racks of rib up to Michigan every year when I go up for a week.  But.......I do have a problem.............Sometimes my "neighbors" like to try and cut in line for my BBQ......:P  Pretty funny considering I only have 4 acres and pretty much live in town.  There are some wooded tracts that stretch up into the Blue Ridge but it's not at my backdoor!!  :lol:

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I love bbq and got pretty good at pulled pork.  It's one of my favorite foods to make when we have parties as good pork is hard to find up here, so it is always a huge hit and I make my rub in huge batches, so it's a pretty simple way to feed a ton of people.

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I have started cutting my butts up into 4-5lb chunks to get more bark, which imho is the best part.  I have found that you need to get a real fatty cut to make it work and not get too dry, but when it works I will put it up against anything I have gotten at a restaurant.  

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9 hours ago, Bluebasser86 said:

Being that I live within an easy drive of Kansas City, there's no reason for me to do any BBQing.

 

https://www.forbes.com/sites/larryolmsted/2012/10/19/the-worlds-best-barbecue-really/#5e8cce943afa

 

https://www.joeskc.com/pages/restaurants

 

:love-093:

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Here I was, about to find something to snack on while working from home, then I see this.

 

Guess I'm getting some meat out... :thumbsup:

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I am having meat sweats.  Just like that dang bear staring right at my smoker.:lol:

 

Some of my favorite.

 

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4 hours ago, TOXIC said:

I Smoke a lot!!  Every cut of meat and even some cheese.  My grill of choice is something simple.  I take 6 racks of rib up to Michigan every year when I go up for a week.  But.......I do have a problem.............Sometimes my "neighbors" like to try and cut in line for my BBQ......:P  Pretty funny considering I only have 4 acres and pretty much live in town.  There are some wooded tracts that stretch up into the Blue Ridge but it's not at my backdoor!!  :lol:

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They must be related to my neighbors, this guy was doing the same...

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3 hours ago, fishwizzard said:

I love bbq and got pretty good at pulled pork.  It's one of my favorite foods to make when we have parties as good pork is hard to find up here, so it is always a huge hit and I make my rub in huge batches, so it's a pretty simple way to feed a ton of people.

uTciDycm.jpg?1

I have started cutting my butts up into 4-5lb chunks to get more bark, which imho is the best part.  I have found that you need to get a real fatty cut to make it work and not get too dry, but when it works I will put it up against anything I have gotten at a restaurant.  

Looks good, there isn't too many good BBQ places in MD in general at least IMO.

 

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29 minutes ago, MDBowHunter said:

Looks good, there isn't too many good BBQ places in MD in general at least IMO.

 

There's at least one.  Not sure how we stumbled into it, but Andy Nelsons, up north of Baltimore, was as good as any I've had north of NC.

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5 minutes ago, Choporoz said:

There's at least one.  Not sure how we stumbled into it, but Andy Nelsons, up north of Baltimore, was as good as any I've had north of NC.

Hah, that was the first one I was going to mention.  There is a newer one down south, called Texas 202, that is pretty great.  He even makes boudin, which I have never found in MD before.  

 

Edit:  Forgot to mention, Andy Neslon's is maybe 10-15min from Angler's Express, which is the only actually bass fishing store I have found around here.  Both are also maybe 10-15 min from nice, if pressured, bank spots on the reservoir.  One can make a nice little day of it, once the daylight lasts long enough to fish past rush-hour.  

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If you go fish the Mattawoman, stop by George's on 210:  http://www.georgesribs.com/

 

I only have a Weber Summit propane, but it does have a smoker box and I do ribs/chicken a lot in the summer. Anyone get their ribs from Costco?  I like to work with the St. Louis spare ribs, and they come in packs of 3 slabs and I usually end up getting 2 packs (6 slabs). Problem with my grill is that it handles up to 4 slabs upright just fine. So I usually just did 3 slabs at a time, which took about 10 hours between 2 smoking sessions....not really efficient with kids, weekend activities, etc.

 

So I found a cheat.....I've been using the Ribalizer which holds 6 racks, and it takes me about 2.5hrs. I don't follow their instructions exactly however...I find the Ribalizer makes the ribs very tender, but doesn't do a great job making bark, so I put them on indirect medium for another 30 minutes to get them crispy on the outside and tender on the inside. 

 

 

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