Anybody like Bar-B-Que?

[Bird]

<font color=blue>it can take up to 8 hours</font color=blue>

Yep, takes me a minimum of 8 to 12 hours to do a brisket right. If you have a smoker with heat that's not too high, you can simply season the meat to taste and put it in the smoker overnight, but my own method is to wash the brisket, put it in a roaster pan, sprinkle liberally with cayenne (red) pepper, and either chop up a few garlic cloves and an onion or two or simply use a teaspoon each of garlic juice and onion juice. just a little bit of water in the bottom of the pan, put the cover on, and put it in the oven at 200-225 degrees before going to bed at night. Next morning, take the brisket out of the pan and put it in the smoker for 4 to 6 hours before taking it out to slice. Don't really need any other seasoning or sauce, but I generally like a little KC Masterpiece barbecue sauce with it.

 

[mikim]

try some Claudes marinate -- Kroger here has it - out of El Paso - I used to have to call them and have them ship it to me - now I can find it in the stores - sorta like my Shiner bock - when I started drinking it in the 80's it was hard to find - even though I was only a few miles from Shiner - now it's on tap a lot of places.

 

[smilingreen]

<font color=blue>And there's the thing that they do down south. I won't pretend to know anything about it. I've seen some examples on TNN and seem to recall that it can take up to 8 hours.</font color=blue>

This lit'le O'le thang we be callin BBQ is ah southern traditionahhhh. Ya'll in Texas ain't been schooled in them proper ways of fixin BBQ/w3tcompact/icons/wink.gif

Ok, that should start a good war!/w3tcompact/icons/laugh.gif I have a large smoker that I prepar my BBQ in. I don't use gas, charcoal, lighter fluid or wood chips. I use straight hickory wood blocks that I have cut out of my own woods and have let seasoned. Typically, I put about 10 blocks of wood in the fire box, ignite them, (no, not with lighter fluid) let them burn for about 45 minutes to get some good coals, and the add about 5 more blocks of hickory. I close the lid to the fire box and close the air intake almost all the way. Then, I place my meat, what ever I want to smoke, (pork, whole turkeys, lamb, hams, chickens, ribs, salmon, etc) on a foil lined rack at the bottom of the smoking chamber. Next to the fire box, in the smoking chamber, I place a stainless steel bowl full of water. I all, but close off the exhaust pipe, and then close the smoking chamber lid. About every 2 hours, I check the fire box and add more hickory blocks as needed. I repeat this until the meat reaches the proper temp. When the meat is finished cooking, I remove it and hand pull it off the bone. Talk about GOOD eatin!!!/w3tcompact/icons/love.gif The meat virtually falls of the bones, is extreemely moist, and the smoke flavor penetrates all the way through. Does it take a long time?? Yup, but it is worth every hour it takes to smoke what ever type of meats you are cooking.

Typically, this is how long it takes to cook these meats:

Ambient air temp outside is above 70 Deg. F:

25 pound ham: 9 hours
20 pound turkey: 4.5 hours
10 pounds country ribs: 2 hours
3 pounds salmon: 1 hour
2 pound chicken: 1 hour
10 pound leg of lamb: 2 hours

After smoking the meats, sometimes we make our own BBQ sauce (sorry, can't give you the recipe, ancient southern family secret/w3tcompact/icons/grin.gif) and put on the meat about 30 minutes before removing from the smoker. Most of the time, we don't. It doesn't need any more flavor!
So, all you Texans, eat your heart out!! We have the best BBQ meats in the world!!

 

[8NTX]

Anything other than beef is yankee barbeque. I'll admit, some of it is pretty good. Been to Memphis, KC, and other places north of the Red River where folks can cook some pretty fair meat. But our motto in Texas when talking BBQ is "give me beef or give me death". (unless it's baby-backs, then all is forgiven). I thought I could smoke a pretty mean brisket, but lately have been taking my store-bought briskets to Baker's Ribs in Garland. For a buck a pound, they will turn out the best beef around. Love their sauce too. If you are ever in Big D, try Sonny Bryan's on Inwood Road, a Texas institution./w3tcompact/icons/cool.gif

 

[Chuck52]

Dave,

Is that a stationary smoker you built, or a bought job? I got a bunch of brick left over from some construction and I was thinking of building a grill/smoker. Right now I get by with one of those cylinder jobs that looks like it was made from a 55 gal drum, but wasn't. It doesn't have a separate fire box, so I have to smoke at one end of the thing with the fire at the other....not enough room. However, a local store has a decent buy on spare ribs, and I'm gonna do them ASAP. I use a dry rub of brown sugar, salt, garlic and onion powders, dry mustard, black and red pepper, and a smidgen of celery seed on pork. Wouldn't use it on beef or chicken though.

The best bought BBQ I ever had was from a roadside stand in Norman, OK. Fella named Bobo cooked right by the side of the road. He had very different, and all good, sauces for chicken, beef and pork. One of the problems I have with most BBQ places is that they seem to think all meats are created equal when it comes to the sauce.

Chuck


Chuck

 

[B7500]

I'm getting hungry....

 

[Egon]

Getting me all confused. Here I figured BBQ meant sticking a piece of tube steak on the end of a geen willow branch and holding it in the fire till the outside was all black.

Egon

 

[BB_TX]

<font color=blue>25 pound ham: 9 hours
20 pound turkey: 4.5 hours
10 pounds country ribs: 2 hours
3 pounds salmon: 1 hour
2 pound chicken: 1 hour
10 pound leg of lamb: 2 hours</font color=blue>

WHERE'S THE BEEF?
Bar-B-Que just ain't Bar-B-Que unless it is a big slab of slow smoked beef brisket.

 

[wroughtn_harv]

Morning Chuck,

I've got a bud who's got the ultimate smoker. He's put a ton of thought and effort into it's construction. In fact it's worth the price of admission just to hear him explain how it works.

The biggest problem with smokers are they usually aren't well thought out. They have hot spots.

My bud's has a pipe vessel right over the top of the fire box. He fills it with water and then pipes the steam through the smoke box. He claims the big disadvantage of this technique is you have a real problem when you grab the meat and catch the bone. You will come up with a handfull of bone and the meat will be in your lap.

The bar b que gawd was born and lives in central tejas without a doubt. But up north here in Wylie Texas we have a joint called "Outlaws". Their stuff is just good as good can be and better than it should be most days. Their special is the Slawburger. Imagine chopping up beef, ham, pork and covering a large bun bottom with it just a heaping. Now dump some spicey sauce over the meat and cover with a large cup of tangy coleslaw.

It's too big to eat without a fork. Too messy to really enjoy in public unless you leave the pride at the door. Pride is something overated most of the time anyways. And if you're adept at being different and making the same like me you can trade work for food. /w3tcompact/icons/laugh.gif

BTW I know where there's a piece of twenty inch stainless pipe three sixteenths wall about ten feet long. I've worked on the old boy who owns it like he's family and we're friends. I've got the price down to three hundred dollars. That puppy would make two of the kewlest smokers in darn near the whole world.

If enough of ya'll lend the good guy a dime I'll sure as heck make two and we'll auction off the one I don't want. /w3tcompact/icons/laugh.gif/w3tcompact/icons/laugh.gif I might not be easy but I can be had.

 

[Chuck52]

Harv,

<font color=blue>It's too big to eat without a fork. Too messy to really enjoy in public unless you leave the
pride at the door.</font color=blue>

That sounds like an essential part of the description of any BBQ worth messing with, pun intended. I have a real advantage over most folks in eating BBQ. My full white beard allows me to eat my fill and then enjoy it the rest of the day! Need a bearded smiley face with sauce dripping here.

Chuck