BBQ... The real thing - Page 4

mosesbotbol · 03-03-2009, 11:19 AM

Apple and is my favorite smoking wood and white ash is my favorite "heat source" cooking wood.

white_s2k · 03-03-2009, 12:07 PM

I usually use a mix of apple and hickory when I smoke ribs and brisket. I have also been playing around with some cherry wood that I picked up a few months ago when I do beer can chicken. Not bad at all.

Smokin Gator · 03-03-2009, 12:16 PM

My favorite woods vary depending on the meat. I prefer:

mesquite for beef
cherry for pork
apple and pecan for poultry

If I am cooking a mix of meats then I usually go with hickory.

cle_smoker · 03-03-2009, 01:12 PM

I don't really care for Mesquite on much of anything. Apple, hickory, and, when I can find it, cherry are my choice. Apple with pork shoulders and hickory with briskets. Ribs can take just about anything in my opinion and come out good.

cle_smoker

03-14-2009, 04:57 PM

apple works for everything, hickory is always good, cherry for pork, and sometimes I use sugar maple and sasparilla for special events.
Mike

LooseCard · 03-15-2009, 08:08 PM

Y'all don't play fair.....

Food pr-0n is just wrong........

WSM user here too.
Not much for taking pictures before it is devoured, but that is already expected to change this year. (Seasonal Camper-site!)

Apple and cherry are great with pork. I tend to do a heavy smoke, with Hickory and one of the others. I'll typically to a pair of Butts for Pulled Pork, and possibly a loin.

Haven't gotten into Brisket yet, but I'm looking to try this summer.
Chicken... no big deal, and I've done Gobbler several times.

jquirit · 03-15-2009, 09:28 PM

@LooseCard: You using the original WSM or the newer version that I've heard about? I've been wanting to get a WSM since I'm "cheap".. well, I can't justify the price of a Trager.

Posted via Mobile Device

LooseCard · 03-15-2009, 09:43 PM

Older style - bought it at the beginning of 2008. But I've been using a Charbroil Water smoker for years.

Love the idea of Traeger, but can't swing the $$$ either. Besides, it's too set-n-forget for me.

If I was to buy one today, I'd go with the 22 incher.
Once you get started, you'll never have enough space to fit everything in.

I can also refer you to a site for WSM owners (and others) who have supplied a lot of great ideas....!

03-15-2009, 09:46 PM

WSM user as well. I love it.

Geppetto · 03-16-2009, 02:26 PM

Quote:

Originally Posted by LooseCard

Older style - bought it at the beginning of 2008. But I've been using a Charbroil Water smoker for years.

Love the idea of Traeger, but can't swing the $$$ either. Besides, it's too set-n-forget for me.

If I was to buy one today, I'd go with the 22 incher.
Once you get started, you'll never have enough space to fit everything in.

I can also refer you to a site for WSM owners (and others) who have supplied a lot of great ideas....!

Well, what is the website?

jquirit · 03-16-2009, 02:33 PM

Probably http://www.virtualweberbullet.com/

I frequent that place a lot. They're the ones that turned me onto the Rancher briquettes that Home Depot use to sell. I'm down to my last 75 lbs of it. Swear the guy at HD was giving me an odd look when I walked outta there with 150lbs of it!

I dunno what I will do when I run outta the Rancher's, though.

03-16-2009, 06:49 PM

Quote:

Originally Posted by awsmith4

I have lived here in and around Atlanta my whole life and there is nothing but sweet Georgia Peaches, all the ho's are transplants.

As far as bbq I am a fan of almost all styles myself. The best, imho, coming out of Eastern NC, KC, and Memphis. Recently though in Atlanta (actually Marietta) a new bbq resturant called Sam and Dave's opened that really is some of the finest pulled pork I have ever eaten.

Wow,,,I live in Atlanta ( suburb more like ) and am used to great KC BBQ as I lived there and about 10 other cities in the country. I have eatin BBQ in this city and so far not one even competes with what real BBQ is. Sonnys sucks,,Smokey Bones is not bad,,,and all the others are horrible here. I have not tried Sam and Daves and that gives me hope,,,what is the best thing on the menu in your opinion? I would give my left testicle for some great BBQ in this town,,,the testicle will be given to a donor on my demise just to clarify the deal.

Smokin Gator · 03-16-2009, 06:54 PM

Quote:

Originally Posted by volfan

+1 but Rendezvous is just a couple of blocks away too.

With that said and since I travel for work all the time I can honestly say, the brisket I have had in texas has been the best brisket, the pulled pork I have had in SC has been the best pulled pork and the ribs in Memphis have been the best ribs. If and when I get to KC, I may change my opinion.

Scotty... you get down this way and I will hook you up with all of them. They won't suck!!!

awsmith4 · 03-16-2009, 07:03 PM

Quote:

Originally Posted by Cigary

Wow,,,I live in Atlanta ( suburb more like ) and am used to great KC BBQ as I lived there and about 10 other cities in the country. I have eatin BBQ in this city and so far not one even competes with what real BBQ is. Sonnys sucks,,Smokey Bones is not bad,,,and all the others are horrible here. I have not tried Sam and Daves and that gives me hope,,,what is the best thing on the menu in your opinion? I would give my left testicle for some great BBQ in this town,,,the testicle will be given to a donor on my demise just to clarify the deal.

Their pulled pork is great, some of the best I've had

Sam and Dave's 2 is on Whitlock Ave. (GA 120) just about a mile or two west of the Marietta Square. Coming in from Dallas you would just head east on 120 then after you cross over the East/West Connector and drive another few miles its in a shopping center on your left. There is a Waffle House in the parking lot.

Whipper Snapper · 03-16-2009, 07:38 PM

All of this debate and love toward bbq just makes my heart warm.

03-17-2009, 11:55 AM

The best bbq comes from my backyard. When I had the room in CA, I had 3 smokers, 2 charcoal bbqs and 1 propane grill. Space in NY has limited me to 1 smoker, 1 charcoal bbq, and 1 propane grill. I used them all winter long and even had the fire department show up at 3am one day when I was smoking a brisket. I was awoken by light from flashlights hitting my back door. They were in the yard behind me on a ladder looking for the smoke. 20 hours at 195 degrees and over 15# of apple wood, it was one of my best briskets ever.

SmokeyJoe · 03-17-2009, 12:03 PM

I love all kinds, but for me the basics are:

1. BBQ means pork
2. BBQ means vinegar-based sauce
3. BBQ is not a Verb, it is a Noun!

Now I am VERY hungry.

jaycarla · 03-17-2009, 02:18 PM

Quote:

Originally Posted by SmokeyJoe

I love all kinds, but for me the basics are:

1. BBQ means pork
2. BBQ means vinegar-based sauce
3. BBQ is not a Verb, it is a Noun!

Now I am VERY hungry.

Gates in KC is good, I like the brisket at Arthur Bryants, but not a fan of the piggy there.

Fort Worth, the Smoke Pit, very good.
http://www.smokepitcatering.com/

Looking forward to the first spring herf, I am planning on doing:

2 pork butts for pulled pork
1 beef brisket
4 slabs of ribs
1 roll of bologna stuffed with jalepeno, garlic, and butter

LooseCard · 03-18-2009, 02:09 PM

Quote:

Originally Posted by Drat

The best bbq comes from my backyard.

I must concur!! My friends will swear by mine over the stuff we can buy.

Quote:

Originally Posted by Drat

I used them all winter long and even had the fire department show up at 3am one day when I was smoking a brisket. I was awoken by light from flashlights hitting my back door. They were in the yard behind me on a ladder looking for the smoke.

Now that's funny! Couldn't they tell the differencr in the smell???

Quote:

Originally Posted by Drat

20 hours at 195 degrees and over 15# of apple wood, it was one of my best briskets ever.

Low and slow is the way to go....

--- but 15 lbs of wood!!!

And I thought I liked a heavy smoke!!!

LooseCard · 03-18-2009, 02:12 PM

Quote:

Originally Posted by jaycarla

1 roll of bologna stuffed with jalepeno, garlic, and butter

Details, please.....

03-03-2009, 11:19 AM	#61
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: BBQ... The real thing Apple and is my favorite smoking wood and white ash is my favorite "heat source" cooking wood. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

03-03-2009, 12:07 PM	#62
white_s2k The Dude Abides Join Date: Oct 2008 First Name: Josh Location: Dallas, TX Posts: 1,052 Trading: (20)	Re: BBQ... The real thing I usually use a mix of apple and hickory when I smoke ribs and brisket. I have also been playing around with some cherry wood that I picked up a few months ago when I do beer can chicken. Not bad at all. __________________ "An armed society is a polite society. Manners are good when one may have to back up his acts with his life." – Robert A. Heinlein

03-03-2009, 12:16 PM	#63
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: BBQ... The real thing My favorite woods vary depending on the meat. I prefer: mesquite for beef cherry for pork apple and pecan for poultry If I am cooking a mix of meats then I usually go with hickory. __________________ Check out the Cigar Asylum Newbie Sampler Trade

03-03-2009, 01:12 PM	#64
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: BBQ... The real thing I don't really care for Mesquite on much of anything. Apple, hickory, and, when I can find it, cherry are my choice. Apple with pork shoulders and hickory with briskets. Ribs can take just about anything in my opinion and come out good. cle_smoker

03-14-2009, 04:57 PM	#65
Pitmaster Guest Posts: n/a	Re: BBQ... The real thing apple works for everything, hickory is always good, cherry for pork, and sometimes I use sugar maple and sasparilla for special events. Mike

03-15-2009, 08:08 PM	#66
LooseCard not wrapped too tight.... Join Date: Mar 2009 First Name: Dan Location: Woodsy side of MA Posts: 555 Trading: (3)	Re: BBQ... The real thing Y'all don't play fair..... Food pr-0n is just wrong........ WSM user here too. Not much for taking pictures before it is devoured, but that is already expected to change this year. (Seasonal Camper-site!) Apple and cherry are great with pork. I tend to do a heavy smoke, with Hickory and one of the others. I'll typically to a pair of Butts for Pulled Pork, and possibly a loin. Haven't gotten into Brisket yet, but I'm looking to try this summer. Chicken... no big deal, and I've done Gobbler several times.

03-15-2009, 09:28 PM	#67
jquirit Angry Asian Dwarf Join Date: Oct 2008 Location: State of Confusion Posts: 426 Trading: (3)	Re: BBQ... The real thing @LooseCard: You using the original WSM or the newer version that I've heard about? I've been wanting to get a WSM since I'm "cheap".. well, I can't justify the price of a Trager. Posted via Mobile Device

03-15-2009, 09:43 PM	#68
LooseCard not wrapped too tight.... Join Date: Mar 2009 First Name: Dan Location: Woodsy side of MA Posts: 555 Trading: (3)	Re: BBQ... The real thing Older style - bought it at the beginning of 2008. But I've been using a Charbroil Water smoker for years. Love the idea of Traeger, but can't swing the $$$ either. Besides, it's too set-n-forget for me. If I was to buy one today, I'd go with the 22 incher. Once you get started, you'll never have enough space to fit everything in. I can also refer you to a site for WSM owners (and others) who have supplied a lot of great ideas....!

03-15-2009, 09:46 PM	#69
Darrell Guest Posts: n/a	Re: BBQ... The real thing WSM user as well. I love it.

03-16-2009, 02:33 PM	#71
jquirit Angry Asian Dwarf Join Date: Oct 2008 Location: State of Confusion Posts: 426 Trading: (3)	Re: BBQ... The real thing Probably http://www.virtualweberbullet.com/ I frequent that place a lot. They're the ones that turned me onto the Rancher briquettes that Home Depot use to sell. I'm down to my last 75 lbs of it. Swear the guy at HD was giving me an odd look when I walked outta there with 150lbs of it! I dunno what I will do when I run outta the Rancher's, though. __________________ S: 220/C: 209/G: 180

03-16-2009, 07:38 PM	#75
Whipper Snapper 95% Banter 5% MMM Habanos Join Date: Feb 2009 First Name: Blake Location: Shawnee Posts: 1,037 Trading: (0)	Re: BBQ... The real thing All of this debate and love toward bbq just makes my heart warm. __________________ "I don't feel that smoking makes me ashamed, and therefore I mean to smoke to the glory of God." -Charles Spurgeon.

03-17-2009, 11:55 AM	#76
Drat Guest Posts: n/a	Re: BBQ... The real thing The best bbq comes from my backyard. When I had the room in CA, I had 3 smokers, 2 charcoal bbqs and 1 propane grill. Space in NY has limited me to 1 smoker, 1 charcoal bbq, and 1 propane grill. I used them all winter long and even had the fire department show up at 3am one day when I was smoking a brisket. I was awoken by light from flashlights hitting my back door. They were in the yard behind me on a ladder looking for the smoke. 20 hours at 195 degrees and over 15# of apple wood, it was one of my best briskets ever.

03-17-2009, 12:03 PM	#77
SmokeyJoe Chief Wannastogie Lounge Join Date: Oct 2008 First Name: Joe Location: Raleigh, NC Posts: 3,160 Trading: (28)	Re: BBQ... The real thing I love all kinds, but for me the basics are: 1. BBQ means pork 2. BBQ means vinegar-based sauce 3. BBQ is not a Verb, it is a Noun! Now I am VERY hungry. __________________ "I intend to smoke a good cigar to the glory of God..." ~ Charles H. Spurgeon, British Baptist preacher