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Old 03-17-2013, 05:11 AM   #16
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Anybody BBQ?


I have a BBQ.

It's in here somewhere:





Looking forward to using it in a couple months from now.

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Old 03-17-2013, 08:45 AM   #17
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My stars, now I am cold, we had our AC on all night last night. I love snow but for only a couple of days. Looks like someone would invent something to just melt the snow.
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Old 03-17-2013, 08:47 AM   #18
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My stars, now I am cold, we had our AC on all night last night. I love snow but for only a couple of days. Looks like someone would invent something to just melt the snow.
The sun----works for me every year!!!!
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Old 03-17-2013, 08:53 AM   #19
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The sun----works for me every year!!!!
Hmmmm, hadn't thought about that.
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Old 03-17-2013, 08:56 AM   #20
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My stars, now I am cold, we had our AC on all night last night. .
Jim:

Its not like you to be mean

My furnace is still charging full speed ahead. But I can see my bbq better then poor Red.

Never mind..he likes the cold
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Old 03-17-2013, 10:06 AM   #21
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There is a world of difference between cooking on a grill and barbecueing. True BBQ can only be made in a slow cooker. The seasoning is cooked in and not poured on.
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Old 03-17-2013, 11:53 AM   #22
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There is a world of difference between cooking on a grill and barbecueing. True BBQ can only be made in a slow cooker. The seasoning is cooked in and not poured on.
Charcoal BBQ grille is the way to BBQ, not a slow cooker. I don't cook my BBQ.
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Old 03-17-2013, 12:01 PM   #23
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Sam is from Missouri --My memory of that state is this---BBQ is slow smoked and slathered in a sweet rich sauce---

Most of us have a BBQ grill ----and a smoker----different terminology---up here apple is the wood for smoking----what's the wood of choice in other parts of this world.
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Old 03-17-2013, 12:08 PM   #24
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Smoking and cooking are 2 different things.

Hickory.
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Old 03-17-2013, 12:34 PM   #25
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White Oak, cherry and sometimes apple.
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Old 03-17-2013, 01:39 PM   #26
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If you are ever in KC, try Arthur Bryants's. Every president since FDR has eaten there when in town. It's real BBQ. Tender and just falls apart. Delicious without sauce. The flavor is cooked in. Barbeque is all about the rub being cooked in.
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Old 03-17-2013, 02:06 PM   #27
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Hickory down this way, slow smoked, for a Boston Butt about 200, target temps 190. For spare ribs 3 hours at 225, unwrapped, 2 hours wrapped in foil and another hour without the foil. Baby back is 2 2 1.

I wish I could BBQ on a grill, I just never learned how.
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Old 03-17-2013, 02:19 PM   #28
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Hickory down this way, slow smoked, for a Boston Butt about 200, target temps 190. For spare ribs 3 hours at 225, unwrapped, 2 hours wrapped in foil and another hour without the foil. Baby back is 2 2 1.

I wish I could BBQ on a grill, I just never learned how.
Sounds goods. Makes my mouth water.
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Old 03-17-2013, 02:19 PM   #29
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Funny how that's the cheapest cut,
but when done properly tastes the best.
so true, nothing like nice slow cooked pulled pork

electric cook plate (to control temperature), a pan for your wood chips, a few bricks to support the grate above your pan in a cardboard box and a meat thermometer stuck in the top of the box to see what the temp is. cheap smoker
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Old 03-17-2013, 06:52 PM   #30
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I've been watching some videos on Youtube called the BBQ Pit Boys. If you think those pictures in this thread makes your mouth water, you should watch some of their videos. I fully intend to make some of the stuff they make.

Quote:
Originally Posted by oh'mike View Post
Sam is from Missouri --My memory of that state is this---BBQ is slow smoked and slathered in a sweet rich sauce---

Most of us have a BBQ grill ----and a smoker----different terminology---up here apple is the wood for smoking----what's the wood of choice in other parts of this world.
We just call it a BBQ pit here. A smoker is something we want, but don't want to wait for, so we use the BBQ pit instead.

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