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Old 01-15-2010, 09:29 PM   #51
cobrakai111
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Re: The BBQ Thread

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Originally Posted by chester cheetah View Post
that looks so good. no good bbq in boston imo. any suggestions oot?
That's not true. Soulfire is really solid. Redbones is good also
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Old 01-15-2010, 09:37 PM   #52
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Re: The BBQ Thread

Imo foiling bbq isn't a crutch or "cheating" but just a method in your arsenal.
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Old 01-15-2010, 10:52 PM   #53
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Re: The BBQ Thread

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Imo foiling bbq isn't a crutch or "cheating" but just a method in your arsenal.
So is a microwave. But seriously, I hear ya. And TBH I use the gasser way more then the smoker these days, even for smoked ribs (I toss wood chunks on the flame tents for smoke) so I really can't talk.
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Old 01-15-2010, 11:23 PM   #54
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Re: The BBQ Thread

Thread is making me hungry.

And one vote for all the upstate NYers and DInosaur BBQ. Unbelievable stuff.
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Old 01-15-2010, 11:25 PM   #55
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Re: The BBQ Thread

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Originally Posted by chester cheetah View Post
that looks so good. no good bbq in boston imo. any suggestions oot?
http://www.blueribbonbbq.com/
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Old 01-15-2010, 11:35 PM   #56
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Re: The BBQ Thread

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Thread is making me hungry.

And one vote for all the upstate NYers and DInosaur BBQ. Unbelievable stuff.
YES....had a good friend that went to Syracuse. And let me tell you, I HATE SYRACUSE. Its always cloudy/raining/snowing/dreary and everything seems depressing. Dinosaur BBQ is the place I could find happiness in that hellhole of a city.

(Sorry to anyone from Syracuse)
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Old 01-15-2010, 11:37 PM   #57
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Re: The BBQ Thread

Does anyone do brown sugar in their rub? I did it once and although I liked the taste the candied/hard texture kind of rubbed (no pun intended) me the wrong way.
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Old 01-15-2010, 11:45 PM   #58
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Re: The BBQ Thread

When I get my first home (hopefully by April) I'm looking forward to practicing my bbq skills, which right now are at 0.0.
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Old 01-15-2010, 11:47 PM   #59
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Re: The BBQ Thread

OMG this thread makes me hungry
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Old 01-15-2010, 11:53 PM   #60
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Re: The BBQ Thread

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Originally Posted by bulldawgblue View Post
Does anyone do brown sugar in their rub? I did it once and although I liked the taste the candied/hard texture kind of rubbed (no pun intended) me the wrong way.

I use brown cane, you really need to run it through a blender or coffee grinder to powerder it up, or else, ya, it does get kind of gritty
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Old 01-16-2010, 12:33 AM   #61
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Re: The BBQ Thread

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Originally Posted by amoeba View Post
New Yorker article on Snow's in Lexington Texas

http://www.newyorker.com/reporting/2...?currentPage=1

Snow's Fatty Brisket

Incredible.
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Old 01-16-2010, 12:46 AM   #62
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Re: The BBQ Thread

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Originally Posted by guids View Post
I use brown cane, you really need to run it through a blender or coffee grinder to powerder it up, or else, ya, it does get kind of gritty

I use light brown sugar in my dry rub and have never had it come out gritty or solidify/caramelize. I use a 1-1-1 salt/sugar/seasonings ratio, typically.

What has happened is that my heat gets out of control (I use a barrel grill and not a real smoke), and in my opinion I get too much char on the outside. I believe this is in part from burnt sugar.

The last batch I did, I actually did with no sugar in the rub: half salt, half spices/seasonings. Overall I'd say it was a touch too salty, but there was better color, less black and more brown. Next batch I'm going to add some sugar but not the 1-1-1 ratio again.

If you have a better setup and can more closely control temps, this may not be an issue for you.
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Old 01-16-2010, 02:44 AM   #63
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Re: The BBQ Thread

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Originally Posted by chester cheetah View Post
that looks so good. no good bbq in boston imo. any suggestions oot?
Not saying it's the best but since there is a definite lack of non-chain choices in Boston...Redbones in Davis Sq, Somerville is consistent, tasty and very reasonably priced.

Added benefit is that after dinner you can walk out the door and choose between 6 bars that usually have more skirt than a Macy's.
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Old 01-16-2010, 02:57 AM   #64
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Re: The BBQ Thread

amobea ever eat at City Market in Luling? I have to say of all the places ive tried that is by far my favorite.
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Old 01-16-2010, 03:08 AM   #65
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Re: The BBQ Thread

I am so going to cook up some ribs this week. Like so many people have said, this thread is making me hungry. I'm also thinking of having a Super Bowl party. If I do I might have to smoke another turkey. Here's the one I did for Thanksgiving:
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Old 01-16-2010, 04:07 AM   #66
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Re: The BBQ Thread

My BBQ sample size is small and I'm not at all an expert, but recently I found myself stuck in Olathe, KS for a night and the guy at the airport said "If you want to get a taste of some really good KC BBQ, here are directions to Oklahoma Joes." I was skeptical, as I've been to quite a few good spots in Memphis. But after checking it out I can't imagine there exists a more delicious pulled pork sandwich than the one I had that night.
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Old 01-16-2010, 04:44 AM   #67
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Re: The BBQ Thread

Oklahoma Joe's brisket is really good too.
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Old 01-16-2010, 10:53 AM   #68
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Re: The BBQ Thread

Quote:
Originally Posted by ElSapo View Post
I use light brown sugar in my dry rub and have never had it come out gritty or solidify/caramelize. I use a 1-1-1 salt/sugar/seasonings ratio, typically.

What has happened is that my heat gets out of control (I use a barrel grill and not a real smoke), and in my opinion I get too much char on the outside. I believe this is in part from burnt sugar.
Sugar burns at 325 degrees, so if you run higher heat or have temperature control problems, use less sugar.
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Old 01-16-2010, 10:56 AM   #69
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Re: The BBQ Thread

I did some beef ribs over the holidays.

mmmmmm dino bones



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Old 01-16-2010, 01:53 PM   #70
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Re: The BBQ Thread

been eating a lot at this little tritip place near me called Romi's. the sandwiches are pretty good. their bbq sauce is really thick and kinda spicy. I usually just add raw onions and salt/pepper and a little xtra bbq sauce(they cook it in if you ask) and damn that's good.
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Old 01-16-2010, 03:32 PM   #71
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Re: The BBQ Thread

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Originally Posted by prohornblower View Post
I'm in Houston but I'm not a huge bbq snob but I do love the stuff. Especially brisket and jalapeno sausage.
Go to Thelma's BBQ some time. It's a shack just on the east side of downtown, Thelma serves up the 'cue to a line of people, pretty cool to see the dudes in power suits from downtown next to the hood dwellers, all waiting to get delicious ribs and brisket.
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Old 01-16-2010, 03:41 PM   #72
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Re: The BBQ Thread

Lexington BBQ, accept no substitutes

also BBQ is a noun, not a verb, heathens

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Old 01-16-2010, 05:05 PM   #73
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Re: The BBQ Thread

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Go to Thelma's BBQ some time.
Sounds interesting. Never been there. Reading those comments though make it sound like the proprietor is a huge *****. Is the service really that bad?
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Old 01-16-2010, 07:01 PM   #74
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Re: The BBQ Thread

I have a weber q grill. Singular circular gas heating element. Not a huge grill. Is it possible and or is it worth it to try to do this gas grill smoking technique?
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Old 01-16-2010, 07:14 PM   #75
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Re: The BBQ Thread

Someone just pointed me to this smoker. Looks cheap enough to try out smoking some meats then move up to charcoal. Gonna see if I can go check it out later.

http://www.acehardware.com/product/i...LAID=109385303
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