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Home › Forums › Lunch & Dinner Forums › BBQ › Whats your favorite BBQ meat & cooking method?

This topic contains 30 replies, has 0 voices, and was last updated by Roadfoodfan Roadfoodfan 13 years ago.

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  • January 1, 2008 at 1:18 am #2411064
    Sundancer7
    Sundancer7
    Moderator

    Pork shoulder cooked low and slow over hickory. Lotsa fat. The last one I did weighted ten pounds when I started. After ten hours on the smoker, it weight eight and a half.

    I pulled it and it fed twelve folks with some leftover for my ugly dog.

    Paul E. Smith
    Knoxville, TN

  • January 1, 2008 at 1:18 am #2411065
    MiamiDon
    MiamiDon
    Member

    quote:

    Originally posted by fabulousoyster

    Chicken

    1/2 cup soy sauce
    1/4 cup sugar
    2 tbs lemon juice
    3/4 cup good seasons dressing(oil and vinegar mix)
    1 small clove garlic minced.

    Marinade chicken with skin in this for 24 hours. Grill. Yum.

    Do you mean the Italian Vinaigrette with Extra Virgin Olive Oil? I went to the Good Seasons web site, and could not find "Oil and Vinegar Mix".

    http://www.kraftfoods.com/goodseasons/flavors/bottled-dressings/

  • January 1, 2008 at 1:18 am #2411066
    unabashed
    unabashed
    Member

    anything Pork Low and Slow
    heres a link for a easy way doing a pig roast…
    http://cuban-christmas.com/pigroast.html
    never tried it this way though.

  • January 1, 2008 at 1:18 am #2411067
    fabulousoyster
    fabulousoyster
    Member

    Chicken

    1/2 cup soy sauce
    1/4 cup sugar
    2 tbs lemon juice
    3/4 cup good seasons dressing(oil and vinegar mix)
    1 small clove garlic minced.

    Marinade chicken with skin in this for 24 hours. Grill. Yum.

  • January 1, 2008 at 1:18 am #2411068
    kilerclown
    kilerclown
    Member

    Although many would probably disagree with me I have to say beef ribs. Ive always had good luck with them and the slow cooked meat is sooooo rich and deep red from the smoke. I just cook them at 250 till a toothpick slides through like its going through soft butter. Also, chuck roast, but this takes time…about 3 hours a pound. But its worth it.

  • January 1, 2008 at 1:18 am #2411069
    MiamiDon
    MiamiDon
    Member

    quote:

    Originally posted by Big_g

    Don,
    Check Wal-Mart….we’ve had good luck finding full size packer type briskets there…and an occasional flat. Price is higher than what I used to pay in Texas…but not bad.
    The method really works. My wife, a south Tx girl who never lived outside of the state until we retired, thought pork was the devils BBQ and would seldom eat it. After my first butt done this way, she can hardly wait for me to do the next one.[:p]

    Oh, cool. There is a Wal-Mart a few miles south of me, in Homestead. Thanks for the suggestion. I have read in BBQ books about the appropriate weight of a decent brisket, and I never seemed to find them in the local supermarkets. Independent butcher shops are mostly a thing of the past around here.

  • January 1, 2008 at 1:18 am #2411070
    Davydd
    Davydd
    Member

    I’m pork all the way. I guess I would go for a pulled pork sandwich most of the time.

  • January 1, 2008 at 1:18 am #2411071
    RibDog
    RibDog
    Member

    My favorite is the point off of a full or packer brisket. Man, that is some good eating.

    John

  • January 1, 2008 at 1:18 am #2411072
    mland520
    mland520
    Member

    In Texas- BBQ= BEEF, but I love pork ribs, and pulled pork just as much- and an occassional chicken (using the Cornel recipe- no tomato on chicken)and sausage isn’t bad either- let’s face it using a smoker or a grill just makes almost any meat taste better.

  • January 1, 2008 at 1:18 am #2411073
    Big_g
    Big_g
    Member

    Don,
    Check Wal-Mart….we’ve had good luck finding full size packer type briskets there…and an occasional flat. Price is higher than what I used to pay in Texas…but not bad.
    The method really works. My wife, a south Tx girl who never lived outside of the state until we retired, thought pork was the devils BBQ and would seldom eat it. After my first butt done this way, she can hardly wait for me to do the next one.[:p]

  • January 1, 2008 at 1:18 am #2411074
    MiamiDon
    MiamiDon
    Member

    Thanks for the tips. I have read some references by competition pros to the foil wrap thing. I am definitely going to try it. This is prime BBQ time down here, now all I have to do is find a good, big, fat brisket.

  • January 1, 2008 at 1:18 am #2411075
    Big_g
    Big_g
    Member

    quote:

    Boy, does that look great. When I tried brisket, it came out so dry that I went back to my pork shoulder and pork ribs.

    Don,
    The method I posted was shared by a fellow that has won more than a few serious BBQ contests. You have to keep the heat in that 200 to 225 zone, pull it when the inside temp is about 165*…lay it on the foil, give it a nice squirt of parkay ( yep parkay ) wrap it up snuggly and hide it in a cooler for a solid two hours. Take it out and ENJOY. Don’t peek at the meat too much…and keep a spray bottle of 1/2 water and 1/2 apple juice to spray on the meat so it doesn’t get overly dry, while cooking. Oh yeah….the same method, minus the parkay, works on pork butts too….the meat will just fall apart in your hands.

  • January 1, 2008 at 1:18 am #2411076
    TarHeelBBQ
    TarHeelBBQ
    Member

    (1) North Carolina style pulled pork BBQ with Lexington style sauce
    (2) Ribs slow cooked with little or no rub, carmalized at the end with a honey BBQ sauce.

  • January 1, 2008 at 1:18 am #2411077
    MiamiDon
    MiamiDon
    Member

    quote:

    Originally posted by Big_g

    Beef…its whats for dinner [:D]

    But then I love some pulled pork, ribs and SAUSAGE…and chicken if its in season. And Barb will tell you…I always cook up too much cause I always want a taste of all of it.

    Boy, does that look great. When I tried brisket, it came out so dry that I went back to my pork shoulder and pork ribs.

  • January 1, 2008 at 1:18 am #2411078
    brisketboy
    brisketboy
    Member

    My meat of choice is: pork and then beef. I find the shoulder to be the most forgiving cut to smoke. Sometimes I get into the beer and forget to mist the pork but it still turns out good. I am fortunate in that the guy who owned the house I live in took the trouble to build a real pit out back of the house.

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