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You could just throw a smoke pouch on your singular heating element. It would cook alot faster under direct heat, but you might be able to impart some of that smokey flavor in the short time that it would take to cook. |
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would love a good BBQ pulled pork recipe if anyone has one. I tried one from Epicurious and it did not work out so well.
I have a crock pot, but I am willing to go buy a smoker |
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slather w yellow mustard rub with dry spice rub smoke at ~225F until 185F internal temp or 190 if you like soft done yum |
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i may be a bbq fish, but post/pm me your ideal spice rub?
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Here is a sampling of some of my recent BBQ experiences. I live in Florida and have tried most different kinds of BBQ, especially those popular in the South and Texas. Haven't made my way to the Midwest just yet, but look forward to trying out some of the St. Louis and Kansas City style stuff in the next few years.
I'm partial to pork, but love sampling everything. http://img18.imageshack.us/img18/2209/food1qz.jpg Breakfast at The Loveless Cafe, near Nashville. BBQ Pancakes. Pancakes, topped with pulled pork and BBQ sauce cheese grits two eggs biscuits on the side (their specialty) sweet tea to drink. http://img684.imageshack.us/img684/5512/food2u.jpg Nashville, January 07 - Neely's BBQ. Ribs mac n cheese BBQ spaghetti toast sweet tea to drink http://img199.imageshack.us/img199/4487/food3a.jpg Tuscaloosa, AL - November 06 - Dreamland BBQ ribs white bread sweet tea http://img18.imageshack.us/img18/764/food4.jpg Jacksonville, FL - October 2006 - Sticky Fingers BBQ Rib sampler! baked beans sweet tea http://img18.imageshack.us/img18/7712/food5.jpg Ocala - Father's Day 2008 Dreamland - the mail order version: ribs, white bread, sauce http://img198.imageshack.us/img198/5184/food6g.jpg Blue Ridge, GA - September 5, 2009 BBQ Pork Plate with fries and corn nuggets - Blue Ridge Mountain BBQ http://img10.imageshack.us/img10/723/food7z.jpg Rusty's BBQ Add a caption Leeds, AL - November 13, 2009 Pulled Pork Deviled Eggs Sweet Baked Beans White Bread Rusty's BBQ http://img188.imageshack.us/img188/7240/food8.jpg Arlington, TX - October 16, 2009 Sliced BBQ Beef Brisket w/ Texas Toast Mac n Cheese Pinto Beans Ice Cold Root Beer Cousin's BBQ http://img198.imageshack.us/img198/2958/food9.jpg Leeds, AL - November 13, 2009 Fall-off-the-bone tender ribs Rusty's BBQ |
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I want no part of that breakfast from Nashville but BBQ spaghetti sounds intriguing
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damn chilidog just dominated this thread.
Awesome pics. |
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I am from Kansas City and I approve of this thread. **** I was going to sleep now I'm very hungry.
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the BBQ spaghetti was excellent. basically spaghetti + chunks of pork and beef with BBQ sauce. |
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1 It's possible that the heat control on the Q isn't precise enough to get you into smoking range (200-325F). 2 Direct heat will cook and then burn the bottom of your meat long before it cooks through to tenderness. 3 Drippings from any traditional BBQ cut will cause huge flare ups with the open flame of a propane grill in this set up. What you can try is to set up your Q for indirect heat. I'm not sure how much room you have under the lid, but if you can put a shallow, flat drip tray on the grate or anywhere between the meat and the heat, and elevate the meat from the tray with a wire rack, the tray will act as a baffle and prevent or at least mitigate the problems I mentioned in 2. and 3. above. The problem with this setup in a single element Q is that the drippings will burn, and there's really nothing you can do to stop it. It won't ruin your meat necessarily but it may impart some extra "burnt" smoky flavor to the meat, even if the meat itself isn't burnt. If you're really looking to cook indirectly with propane, the weber three-burner grills (i.e. genesis silver B/C) are the ticket. You can get one used on craigslist for ~40 bucks if you pay attention. And I can't say enough about the Weber Smoky Mountain smoker. Once you learn how to use it, you can hold 250F for 18 hours on a single load of charcoal with no tending. |
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JackInDaCrak is a bonafide pro.
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Call me a traditionalist but I believe BBQ places should be run by semi-surly black people. Not like they go out of their way to be mean, but they just really don't have time for your BS. Seriously if I walk into a place and am greeted by a bunch of friendly whiteys, I don't expect much, and usually am right.
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I'll definitely check it out some day, hopefully soon. |
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Amoeba - Didn't know you were from Austin. I've heard Snow's is amazing but its only open on Saturday and you have to get there at about 8 or its sold out. When I took my first trip to Lockhart, I decided to go to Black's instead of Smitty's or Kreutz which was a huge mistake apparently :(. I was not impressed. As for The Salt Lick, I think while it is probably mid-tier, their sauce is fantastic. |
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I also recommend upgrading to the cast iron cooking grates on the genesis, a worthwhile $50 upgrade. virtualwebberbullet.com has everything you need to learn. |
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I've got the cast iron grates, which make this attachment unusable: http://www.bar-b-que.com/store/item....PARTMENT_ID=30 |
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when wood chunk burns away I replace it depending on OD temperature I will adjust flame height. the idea is to get the chunk to smoke and not ignite. experience will tell you how hot or cool you need the cooking environment to be. can always throw water/beer on it if it does ignite. i do not bother soaking the chunks in water first. that only absorbs into the outrer layer and it quickly evaporates anyways. |
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I have not been to Black's and I hear mixed things about it. Out of the central Texas must goes, I think City Market in Luling is the one I haven't been to yet. I've been to Snow's, Smitty's and Kreutz Market, Louie Mueller in Taylor, Cooper's in Llano, Southside Market and Meyer's in Elgin. Salt Lick has good atmosphere and their mustard based sauce is tasty. All you can eat ribs also pretty good but brisket leaves something to be desired. |
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