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NES Barbecue Thread. NES BBQ

Discussion in 'Off-Topic' started by Blitz1, May 28, 2014.

  1. Blitz1

    Blitz1 NES Member

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    I've been watching BBQ Pitmasters a lot lately. Yum. What's your favorite?

    Beef or Pork?
    Best cuts?
    Best sauce?
    Best region?

    I'm not talking about grilling, I'm talking about low and slow smoke infused deliciousness.

    Let's discuss and try and keep it civil folks. [grin]
     

  2. stinger35

    stinger35 NES Member

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    Not so much a sauce guy. Willinghams dry rub, online purchase.
     
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  3. JerryT

    JerryT

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    Pork
    Boston Butt
    South Carolina Vinegar base BBQ
     
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  4. Roland Deschain

    Roland Deschain NES Member

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    How could a BBQ thread go off the rails....? haha. Nevermind. I forgot. NES

    Anyhow. I am a pulled pork fan myself. I'm certainly not an expert. I just smoke pork shoulder on the grill, and then toss it into the crockpot. I let it simmer with Sweet Baby Rays, salt, pepper, a dash of ketchup, dash of liquid smoke, and some extra apple cider vinegar for a little more acidity.

    Then I toss it with a simple cole slaw on bulkie rolls for my little slice of heaven.
     
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  5. saltydude

    saltydude

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    Brisket! Mmmmm drool.

    Their accents crack me up. Savory![laugh]
     
  6. Hoover

    Hoover

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    I like it all. I'm a sauce guy.
     
  7. Asaltweapon

    Asaltweapon NES Member

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    I love beef but have had a few rough times of it... 2 for 5 have been winners. The others were not fit to feed my dog.

    For pork I have the ribs and butts nailed down.

    I am starting to play around with rubs and mixing sauces. Been very happy with the results.

    If you are smoking meat I want meat, not some sauced to death by product. Rub, light or no sauce but have some on the side.

    I like some heat but some sweet. I leave burning taste buds and losing the skin from the roof of my mouth to pizza.

    I use a BGE.
     
  8. BBQ.Uncle

    BBQ.Uncle NES Life Member NES Member

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    Beef or Pork? Yes!
    Best cuts? If you cook it slow enough, they're all good.
    Best sauce? The one I make.
    Best region? Depends on where it is I'm cooking.

    [rofl]
     
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  9. CobaltBlueSteel

    CobaltBlueSteel NES Member

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    Pork shoulder with my wife's sauce (Lexington style, vinegar based). I imported her from North Carolina... I get to eat well and she gets to share in the Massachusetts misery.
     
  10. Blitz1

    Blitz1 NES Member

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    I've had yours and yes.
     
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  11. Golddiggie

    Golddiggie NES Member

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    Home made dry rub on pork (bone in butts, or shoulder), brisket, ribs, etc... I also do a flavor injection that I like to call "Happy Pig"... No, it's not coffee and donuts. [rofl2] Depending on what I'm doing, it could be either apple juice and rum, or rum and seasonings.

    I also use wood from Maine... Sugar maple and black cherry are my favorites. Along with hardwood lump charcoal. No briquets for me.

    Now that I have a solid welding surface plate (1" thick) I'll be fabricating the stand for my new BBQ/smoker. Need to cut the doors in both the hot and cold smoke chambers, and get some TIG welding done there (stainless). Might have to invite a few NESers over for it's inaugural session...

    BTW, the BBQ/smoker is comprised of three decommissioned commercial beer kegs. 1/4 barrel (short pony) for the firebox. 1/2 barrel for the main cooking chamber, and 1/6 barrel for the cold smoke chamber. Beer and BBQ, doesn't get much better than that. [smile]
     
    Last edited: May 28, 2014
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  12. BBQ.Uncle

    BBQ.Uncle NES Life Member NES Member

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    Thank you, Sir. A little blast from the recent past. Pork Tenderloin marinated in apple cider, wrapped in bacon, & slow & low cooked with an apple wood fire. EfffinYeahBaby.

    [​IMG]
     
    Last edited: May 28, 2014
  13. dogdoctor

    dogdoctor

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    All true!

    Some St. Louis spares with done with home made rub and mesquite smoked - Memorial Day was awesome!
    [​IMG]
     
    Last edited: May 28, 2014
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  14. Blitz1

    Blitz1 NES Member

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    Now that's what I'm talking about!!
     
  15. Greg

    Greg

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    Good lord
     
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  16. dogdoctor

    dogdoctor

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    Should I tell you that they spent 2 hours in foil, roasting in apple juice, brown sugar and butter too. [smile]
     
  17. jibbr71

    jibbr71 NES Member

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    Dry rub, on brisket. Simply nothing better. Except washing it down with great beer.
     
  18. El_Guapo77

    El_Guapo77 NES Member

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    i like it all [smile]
     
  19. Jamie

    Jamie

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    This guy knows his shit. I've also had it on a couple occasions, and it was nothing short of fabulous.
     
  20. edmorseiii

    edmorseiii Navy Veteran NES Member

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    I am partial to jshooter's ribs, but he doesn't come around much anymore, so I am sure he will miss this thread.
     
  21. Brin747

    Brin747 NES Member

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    Favorite meats to smoke would have to be whole chicken, Boston butt, and ribs. I use lump charcoal and maple, apple, or oak depending on the meat. I make my own dry rub and will make a BBQ sauce when the mood strikes,

    The results speak for themselves...

    DSCN6931.jpg DSCN7037.jpg DSCN6928.jpg
     
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  22. Hoover

    Hoover

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    Is that an offset smoker like this one [​IMG]

    I was given an older New Braunfels offset smoker last year. It was made before they were bought by charboil (I think), it's much thicker steel then the newer charboil made ones. Any way, I'm a bit unsure of using that, I don't want to buy a bunch of meat and screw it up. What do you use for wood usually, the temp you smoke at and the length of time. Any other tips?
     
  23. dogdoctor

    dogdoctor

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    My Smoking Faves (both charcoal grill/smoker and electric).
    Birds: Beer Butt Chicken, whole Turkey, whole Goose
    Pork: Tenderloin, Ribs (baby and spares)
    Beef/Bison: Rump Roast

    For those that are starting out and others that want a few quick references I found online:
    Wood Types
    Smoking Times/Temps
     
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  24. Cap1990

    Cap1990

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    Beef or Pork? Both
    Best cuts? Brisket, ribs, belly, butt
    Best sauce? cider vinegar based(only on pulled pork)
    Best region????



    Beef or Pork?
    Best cuts?
    Best sauce?
    Best region?

    Here's a butt I smoked yesterday.

    [​IMG]

    Dry rub and bbq sauce baked on. I didn't pull it, cooked it to just before pulling let it rest an hour then sliced it into 1" slabs(best I could anyway). Was tender and juicy.
     
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  25. Blitz1

    Blitz1 NES Member

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  26. Mowat

    Mowat

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    Brisket is my favorite followed by pork ( butt and ribs )

    Can't find a pic of my brisket but here is a pork loin from xmas

    934610_10200153957555552_501607241_n.jpg 1512045_10201099969725265_452511837_o.jpg
     
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  27. Coyote33

    Coyote33

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    Rats, I was thinking this was this thread: **2014 NES Potluck/BBQ - Location/Date TBD**


    OK, someone give me a quick and easy version of what is in a "dry rub" for ribs.

    I am guessing:
    salt
    ground black pepper
    white pepper powder
    onion powder
    garlic powder
    paprika
    a little cayenne
    thyme?

    Am I even close?
     
    Last edited: May 29, 2014
  28. Golddiggie

    Golddiggie NES Member

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    I could tell ya, but then I'd have to kill ya... [rofl2]

    I've tweaked my recipe over the years. Started off more salt, but now it's more sugar. It still has some salt in it, but not nearly as much as the first batch.
     
  29. Blitz1

    Blitz1 NES Member

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    This.

    Slow cooked beef ribs...drool.
     
  30. Coyote33

    Coyote33

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    Well, it is either that or just some Kraft or KC sauce.
     
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