yeah it's good..
The Ultimate BBQ Thread (1 Viewer)
- Thread starter Trollhole
- Start date
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yeah it's good..
NorCalDoug
problems solved daily...
I like the onion in there -- it's not worth eating after it's done it's job, but I think it adds some good flavor.
I made some carnitas last night -- similar fashion, but no bbq sauce -- just chicken broth, some dried chiles and cumin.
I'm bringing carnitas for the company 5th of May potluck today
I'll have a pan and a small burner to crispify the chunks prior to serving.
- Thread starter
- #183
MMMM BBQ Crock Pot. Low and slow. Very good. Looking forward to the results.
The final product is awesome!! Easy as hell and it tastes great. Makes a ton too. And cheap. About 4 lbs for maybe $10(pork, onion, jar of sauce).
I didn't know anyone was allowed to cook beef ribs in Alabama, even in Huntsvegas.
yeah.. but there is a jar of Alabama sauce (mayonnaise) in his last pic..
You're retarded.
I'm retarded because people in Alabama use mayonnaise on BBQ?
I don't use mayonnaise on BBQ. This is all I use on my BBQ:
I'm retarded because people in Alabama use mayonnaise on BBQ?
I've never seen anyone use mayo on BBQ.
Nice.. a real BBQ joint.
The realest.
- Thread starter
- #195
Big Bob Gibson's Alabama White Sauce recipe:
1c mayonaise
1c cider vinegar
1T lemon juice
1.5T cracked black pepper
.5t salt
.25t ground red pepper
Combine in a plastic container. Refrigerate
NorCalDoug
problems solved daily...
it's pretty good on bbq'd chicken.
I'm sure you say that every evening.
Got a 9 lb. brisket going on the WSM early tomorrow morning. This'll be my first brisket, or smoked anything for that matter.
Getting the rub together, trimming the brisket, and letting it sit with the rub on overnight in the fridge.
Gonna make my own rub (unless it sucks, then I'll use Harley's), smoke it fat cap down, chunks of Apple and Oak (about a 4:1 ratio of apple to oak).
Can't wait...
Here's my rub, seems ok on paper, but have yet to try it. (not going to use all of it on the brisket)
1/4 Cup Seasoned Salt
1/8 Cup Garlic Salt
1/8 Cup Garlic Powder
1/4 Cup Paprika
2 TBSP Chili Powder
2 TBSP Black Pepper
1 TSP Jalapeno Powder
1 TSP Ground Cayenne Pepper
1 TSP Mustard Powder
Getting the rub together, trimming the brisket, and letting it sit with the rub on overnight in the fridge.
Gonna make my own rub (unless it sucks, then I'll use Harley's), smoke it fat cap down, chunks of Apple and Oak (about a 4:1 ratio of apple to oak).
Can't wait...
Here's my rub, seems ok on paper, but have yet to try it. (not going to use all of it on the brisket)
1/4 Cup Seasoned Salt
1/8 Cup Garlic Salt
1/8 Cup Garlic Powder
1/4 Cup Paprika
2 TBSP Chili Powder
2 TBSP Black Pepper
1 TSP Jalapeno Powder
1 TSP Ground Cayenne Pepper
1 TSP Mustard Powder
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now that's what I'm talkin about.
this first picture is wheelin heaven....
damn that made me so jealous!
So where does cooking with a caja china come into the picture?
it's got coals, but on top.
pork is brined, or marinated for a day or so, and could be injected....
I'm a griller, not big on the gassy taste from briquets, but use wood all the time in it.
here in so cal, the tri tip is king.
gunna have to work on my dry rubs for that, but I drop one on the grill about twice a month on average.
..year round.
awesome thread!
second pic is my prime rib. not too shabby.
third is a pig in a pit an Anderson Valley Brewing, top it off with mesquite coals and cabbage and cover for 8 hours.
(suppose we'll have to start a new thread for that, but it was pigs, so call it tech?)
this first picture is wheelin heaven....
damn that made me so jealous!
So where does cooking with a caja china come into the picture?
it's got coals, but on top.
pork is brined, or marinated for a day or so, and could be injected....
I'm a griller, not big on the gassy taste from briquets, but use wood all the time in it.
here in so cal, the tri tip is king.
gunna have to work on my dry rubs for that, but I drop one on the grill about twice a month on average.
..year round.
awesome thread!
second pic is my prime rib. not too shabby.
third is a pig in a pit an Anderson Valley Brewing, top it off with mesquite coals and cabbage and cover for 8 hours.
(suppose we'll have to start a new thread for that, but it was pigs, so call it tech?)