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Best BBQ Food  
User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Posted (7 years 11 months 2 weeks 5 days 9 hours ago) and read 1727 times:

OK - so what food is best to grill on the BBQ?

Also, what is everyones favourite 'hot sauce'

 Silly

Alex

58 replies: All unread, showing first 25:
 
User currently offlineBHMBAGLOCK From United States of America, joined Jul 2005, 2698 posts, RR: 5
Reply 1, posted (7 years 11 months 2 weeks 5 days 7 hours ago) and read 1718 times:

It's not really BBQ unless it's pork in this part of the country. Specific cut wise, it's a toss up between cooking a shoulder or loin back ribs.

Tabacso is the standard for hot sauces and doesn't disappoint but there are a lot of other good ones out there, I particularly like Ring of Fire.



Where are all of my respected members going?
User currently offlineORFflyer From , joined Dec 1969, posts, RR:
Reply 2, posted (7 years 11 months 2 weeks 5 days 6 hours ago) and read 1710 times:

Boston Butts - Marinated and basted while cooking with a vinegar based BBQ sauce. (Eastern NC style)

User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 3, posted (7 years 11 months 2 weeks 5 days 6 hours ago) and read 1707 times:

Best IMO is a slow roasted beef brisket. Cooked right, it is the most wonderful, melt in your mouth grilled food!

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineYooYoo From Canada, joined Nov 2003, 6057 posts, RR: 51
Reply 4, posted (7 years 11 months 2 weeks 5 days 6 hours ago) and read 1704 times:

Sorry, i don't have anything specific, but anything done properly on a BBQ is heaven to me. BBQing in winter is a little tough but well worth it !!

I will be doing plenty of cooking this weekend.... party for my 3 year old then after that a street party with the neighbours !!! woo hoo good times !!

Quoting 777DadandJr (Reply 3):

i haven't had that in a while...  drool 



I am so smart, i am so smart... S-M-R-T... i mean S-M-A-R-T
User currently offlineCheckraiser From , joined Dec 1969, posts, RR:
Reply 5, posted (7 years 11 months 2 weeks 5 days 5 hours ago) and read 1696 times:

Easily, without a doubt, pulled pork shoulder is the best. If done properly it doesn't need sauce.

Take a drive down any two lane highway in the South and you'll be sure to find it at roadside stands everywhere.


User currently offlineEasternSon From United States of America, joined Jun 2006, 667 posts, RR: 1
Reply 6, posted (7 years 11 months 2 weeks 5 days 5 hours ago) and read 1688 times:

I do a pork tenderloin that I marinate in orange juice, white wine vinegar, teryaki and honey for about a day and a half. I grill it most of the way through, split it from end to end about 3/4 of the way through, pack it with cranberry sauce and brie cheese and let it cook the rest of the way off the heat.

I cut it into medallions and serve it over wild rice with grilled asparagus on the side. Very nice with a Pinot Noir. It never fails to disappoint.

As for Hot Sauce, I found this stuff called "Holy City Heat." It's a habanero hot sauce, but not overwhelming. It's made with a base of sweet potato, so it's got great flavor.

Cheers!



"The only people for me are the mad ones...." Jack Kerouac
User currently offlineRJpieces From , joined Dec 1969, posts, RR:
Reply 7, posted (7 years 11 months 2 weeks 5 days 5 hours ago) and read 1684 times:

I haven't been exposed to great southern BBQ food unfortunately, but I can never go wrong with ribs or brisket. I actually had the best brisket of my life a few months ago...I've been meaning to ask my friend for the recipe for the sauce that was on it.

User currently offlineExpress1 From , joined Dec 1969, posts, RR:
Reply 8, posted (7 years 11 months 2 weeks 5 days 4 hours ago) and read 1679 times:

the normal food thats put on the BBQ but i really like the salmon stakes.

dave


User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Reply 9, posted (7 years 11 months 2 weeks 5 days 4 hours ago) and read 1678 times:

Quoting 777DadandJr (Reply 3):
beef brisket

Never heard of Brisket, what is it?

Personally, a nice spicy lamb kebab is fabulous when BBQd
Alex


User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 10, posted (7 years 11 months 2 weeks 5 days 4 hours ago) and read 1673 times:

Quoting ThePRGuy (Reply 9):
Never heard of Brisket, what is it?

Brisket is a large shoulder cut of beef. It's traditionally a less tender cut, but it is fantastically marbled. Therfore, a long, slow cooking process will render it absolutely delicious.
It's kind of like when you cook a pork roast in a slow cooker, it just falls apart when it's done.
Brisket is kind of like that. It is the most tender and juicy piece of beef you can imagine when cooked just right!

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Reply 11, posted (7 years 11 months 2 weeks 5 days 4 hours ago) and read 1672 times:

Quoting 777DadandJr (Reply 10):
Brisket is kind of like that. It is the most tender and juicy piece of beef you can imagine when cooked just right!

I'm imagining that its also a relatively cheap cut as it is not a prime cut?
Alex


User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 12, posted (7 years 11 months 2 weeks 5 days 3 hours ago) and read 1659 times:

Quoting ThePRGuy (Reply 11):
I'm imagining that its also a relatively cheap cut as it is not a prime cut?

It is actually a cheaper cut, price per pound, that is. But, it is a large cut of meat, 3-6lbs, so total cost can be high.

And to correct myself from my earlier post, the brisket is actually a breat cut, not shoulder. Sorry.

This is not the cut of meat to by for a quick dinner on the patio. It's large, will feed alot of people and needs a bit of pre-planning. It will take a few hours to slow roast, but will be worth it.

Plan it for a patio party with your friends, with some roasted sweet corn and beer. Or, cook on on the weekend, and you can have 3-5 meals the rest of the week.

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Reply 13, posted (7 years 11 months 2 weeks 5 days 3 hours ago) and read 1655 times:

Quoting 777DadandJr (Reply 12):
This is not the cut of meat to by for a quick dinner on the patio. It's large, will feed alot of people and needs a bit of pre-planning. It will take a few hours to slow roast, but will be worth it.

I'm going to look into this, we have a very good butchers near by, I shall enquire as it sounds delicious


User currently offlineCheckraiser From , joined Dec 1969, posts, RR:
Reply 14, posted (7 years 11 months 2 weeks 5 days 3 hours ago) and read 1653 times:

Quoting ThePRGuy (Reply 13):
I'm going to look into this, we have a very good butchers near by, I shall enquire as it sounds delicious

A word of caution.

I think brisket is mostly a Texas thing. I've found it difficult to do "right." It's very fatty.

I suggest trying it elsewhere to see if you like it before you try to cook one by the seat of your pants.

If you don't care for real fatty meat brisket is not for you.


User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Reply 15, posted (7 years 11 months 2 weeks 5 days 3 hours ago) and read 1650 times:

Quoting Checkraiser (Reply 14):
If you don't care for real fatty meat brisket is not for you.

Oooh no I love properly fatty meat  Smile


User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 16, posted (7 years 11 months 2 weeks 5 days 3 hours ago) and read 1640 times:

Quoting Checkraiser (Reply 14):
I think brisket is mostly a Texas thing

You think? Ask someone from NYC!

Quoting Checkraiser (Reply 14):
I've found it difficult to do "right

Agreed. However, it's not a difficult thing to master.

Quoting Checkraiser (Reply 14):
It's very fatty.

Yes, it is. But that is the beauty of slow cooking it. All of the flavor of meat is in the fat. When you slow roast a brisket, all that fat is rendered and distributed through the meat. not only does it come out tender and juicy, but oh so full of flavor!

Quoting ThePRGuy (Reply 13):
I'm going to look into this, we have a very good butchers near by, I shall enquire as it sounds delicious

Don't be intimidated by brisket, PRGuy. Do the research and ask the questions about how to cook it properly, and you shall be rewarded.

When I get home, I will look up some of my info on cooking it, and IM you.

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineRayChuang From United States of America, joined Jun 2000, 7987 posts, RR: 5
Reply 17, posted (7 years 11 months 2 weeks 5 days 3 hours ago) and read 1638 times:

Best barbecue food depends on the type of barbecue you use.

If you're talking charcoal, then beef and sometimes chicken is the best choice. Fish comes out a bit better in regular gas grills.

If you're using the so-called infrared gas grill (where a gas flame heats a ceramic heating element), then all meats taste pretty good, mostly because infrared gas grills heat the meat more evenly than charcoal grills and at much higher temperatures than gas grills.  Smile


User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Reply 18, posted (7 years 11 months 2 weeks 5 days 2 hours ago) and read 1635 times:

Quoting 777DadandJr (Reply 16):
When I get home, I will look up some of my info on cooking it, and IM you.

Thanks a lot, look forward to it  Smile


User currently offlineKalakaua From United States of America, joined Jan 2004, 1516 posts, RR: 5
Reply 19, posted (7 years 11 months 2 weeks 5 days 2 hours ago) and read 1631 times:

There's a difference between "BBQing" and "grilling". These terms are not interchangable... at least where I'm from.


Gravity explains the motions of the planets, but it cannot explain who set the planets in motion.
User currently offlineContinental From United States of America, joined Jun 2000, 5506 posts, RR: 18
Reply 20, posted (7 years 11 months 2 weeks 5 days 2 hours ago) and read 1628 times:

A rack of ribs for me!

User currently offlineRAPCON From Puerto Rico, joined Jul 2006, 671 posts, RR: 0
Reply 21, posted (7 years 11 months 2 weeks 5 days ago) and read 1597 times:

1. Pig or ribs.
2. Sweet sauce (f**K that nasty NC vinegar crap)
3. Corn on the cob
4. Beans, beans, beans.
5. COLD BEER.


Where to find? Jimmy's Shack in Anacostia, MD. Just lock your valuables in the trunk, and make sure there are cops nearby. The joint is at the edge of the ghetto.



MODS CAN'T STOP ME....THEY CAN ONLY HOPE TO CONTAIN ME!!!
User currently offlineDeltaGator From United States of America, joined Sep 2005, 6341 posts, RR: 13
Reply 22, posted (7 years 11 months 2 weeks 4 days 23 hours ago) and read 1591 times:

Quoting ThePRGuy (Thread starter):
OK - so what food is best to grill on the BBQ?

First off let's get your definition right. Using a grill is not BBQ no matter what the Yankees up North think. Using a grill is in fact grilling...go figure. BBQ is the use of smoke and low indirect heat over a long period of time to cook the meat.

I have a Oklahoma Joe's smoker at my house and use a mixture of oak, hickory, and assorted fruit woods to get a low burning fire going in the firebox. Using the dampers on the smoker box and the firebox I keep the temperature as close to 225F as I can.

Meats that I use include pork tenderloins, Boston butt (pork), beef brisket, and leg of lamb. Cook time is usually 1.5 hours per pound at 225F. The longer you cook it the more tender it will be in the end if you keep it moist. I have a spray gun that I fill with Shiner Bock beer and apple cider that I go in once an hour and spray down the meat. About halfway through the cooktime for that piece of meat I wrap the it loosely in aluminum foil so it doesn't get overly smoky (it will have absorbed a lot of smoke early on.)

Finally, when I do pull the meat out I let it sit for at least 20-30 minutes so the juices can spread back out through the carcass. You do it this way and it'll be like a slice of heaven on a plate.

Quoting ThePRGuy (Reply 11):
I'm imagining that its also a relatively cheap cut as it is not a prime cut?

It can be. I usually get 8-10 pound briskets at BJ's or Sam's Club for $16-$20.


One other thing to tell you folks...if you go to a BBQ joint and they put the sauce on it before they serve it to you they are trying to hide something.



"If you can't delight in the misery of others then you don't deserve to be a college football fan."
User currently offlineThePRGuy From , joined Dec 1969, posts, RR:
Reply 23, posted (7 years 11 months 2 weeks 4 days 23 hours ago) and read 1586 times:

Quoting DeltaGator (Reply 22):

First off let's get your definition right. Using a grill is not BBQ no matter what the Yankees up North think. Using a grill is in fact grilling...go figure. BBQ is the use of smoke and low indirect heat over a long period of time to cook the meat.

A grill rests over the coals or gas, therefore you barbeque food by grilling it over a different source of heat


User currently offlineDeltaGator From United States of America, joined Sep 2005, 6341 posts, RR: 13
Reply 24, posted (7 years 11 months 2 weeks 4 days 23 hours ago) and read 1578 times:

We'll agree to disagree on this one. I consider grilling when it is over direct heat. BBQ to me is through the use of indirect heat and the addition of smoke (though you do get some smoke in grilling.)

The key to BBQ is taking a crappy cut of meat (like brisket) and slow cooking it so the fat and connective tissue melt away flavoring the meat. The other key to BBQ is keeping that temperature low. Anything above 250 to me is roasting and the juices begin to boil out of the meat. Grills get upwards of 400 to 500F and that is great for quick cooking but not for BBQ.



"If you can't delight in the misery of others then you don't deserve to be a college football fan."
25 Garnetpalmetto : I prefer baby back ribs with a tangy tomato-based sauce - Memphis-style barbeque. Alas, the predominant barbeque in SC is pulled pork. In CAE itself,
26 DeltaGator : Heathen! I love that stuff!
27 Srbmod : Isn't the dividing line between the yellow sauce and the red sauce not too far from Columbia? In the Southern US, pork is king. The place I've been e
28 DeltaGator : Mmmmmm....Texas style BBQ. Good eating. You will sometimes see the mustard sauce in the Augusta area but it is very regional to Columbia and the surr
29 ThePRGuy : Sounds delicious My mouth is watering mmmmm
30 Garnetpalmetto : Pretty much, SRB. You drive about an hour west to Aiken and you have a tomato based sauce. Half an hour west in Batesburg-Leesville you have Shealy's
31 DeltaGator : I do love the Piggy Park but I didn't realize he had actually come out and said to reinstate slavery because of the Bible. That's just a little bit to
32 Post contains images ThePRGuy : I wish the british people would do more BBQ and food based competitions they are great
33 DeltaGator : I'll get some pictures posted tomorrow evening or Sunday morning (East Coast time) of what we prepare for the contest and show you all the good stuff.
34 ThePRGuy : Yay! All that food your doing sounds wonderful! Alex
35 Post contains images Pawsleykat : favourite food on BBQ - BBQ ribs, mmmmm favourite hot sauce - Tabasco, or even a few Jalapenos on my roll. JG
36 Bhill : Ahem..one does not "Grill" BBQ..They are completely different types of preparing foods... BBQ is done "Low and Slow"..whilst Grilling is a much faster
37 Post contains images DeltaGator : Ok folks. Here are the oics from today's BBQ cookoff in Kennesaw. We were not selling food so we broke everything down after all the submissions and w
38 Post contains images DeltaGator : Well, after it was all said and done we won third place in the Pork category. Between my neighbor's cooking and my sauce I think we've got something g
39 Post contains images Garnetpalmetto : Congrats, DG! Tht sauce looks absolutely amazing. How much do you want for a jar to be shipped to CAE Did you get a cahnce to sample any of the other
40 DeltaGator : Thanks! We did get around and sample some of the others. This event was an interesting one because it was not a Kansas City BBQ Association sanctioned
41 Longhornmaniac : Anyone ever been to Rudy's here in Texas? I swear, that has some of the best BBQ I've had anywhere in the world. Cheers, Cameron
42 Post contains images HAWK21M : Sheek Kabab with Hot Garlic sauce. regds MEL
43 BHMBAGLOCK : I'm reminded of that Pace commercial. What DG said! Reminds me of a BBQ place here called Ollie's. He was one of Bull Conner's buddies and tried to f
44 DeltaGator : BBQ brisket is a Texas thing. Corned Beef Brisket or cooked in a crock pot is a NY thing. We had both the pork and beef done before the rain hit. We
45 Post contains images ThePRGuy : That looks absolutely delicious. I am now definitely going to somehow get a brisket cut Congratulations on your 3rd place win!
46 BHMBAGLOCK : That's exactly the way we used to do it. Works very well. That's also a problem but generally not quite as bad. Of course horizontal rain is the very
47 DeltaGator : We had looked at doing one the events in Huntsville earlier in the year but we were too late getting the entry in. Next year though we'll do our best
48 RAPCON : Delta Gator, That's some mighty fine looking food you boys cooked. Talk about "finger lickin' good!" Well done!!! BTW, I love the rig that your buddy
49 Garnetpalmetto : Well in honor of this thread, I went out for barbeque tonight. Went to Sticky Fingers and had the following: Half rack of ribs with their Habanero Hot
50 BHMBAGLOCK : The two big ones in the Tuscaloosa area are Christmas on the River in Demopolis and City Fest in Tuscaloosa. Unfortunately it seems that City Fest is
51 DeltaGator : Mmmm.....tasty! When searching for beer the night before I came across some cases of Octoberfest and was worried that it was last year's stash. I sup
52 Post contains images HAWK21M : Chicken Tikka. regds MEL
53 Post contains images ThePRGuy : ^^^ HAWK21M, that looks delicious
54 Post contains links and images HAWK21M : Tandoori Chicken http://thokalath.com/cuisine/index.php For Those who like cooking.Take that regds MEL
55 ThePRGuy : I always make a huge lot of tandoori chicken everytime we are BBQing. Marinate over night, tastes superb Alex
56 Post contains images HAWK21M : Looks good. regds MEL
57 ThePRGuy : Oh now I'm hungry! Thanks a lot MEL! Thanks PR
58 Post contains links and images HAWK21M : Well out here its almost dinner time. I can't cook Well so my Contribution is to the eating. regds MEL
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