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attention bbq enthusiast...

Snaggletiger

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Re: attention bbq enthusiast...
« Reply #40 on: May 25, 2010, 09:28:15 AM »
I make a motion that AUTiger1 is designated cook at all Tigers X outings where there is something more than beer, wine, or bourbon to ingest.

Are you kidding?  Didn't you hear what he said?  His Q suxed.  I'm not eatin' that stuff.

I keed...I keed.   :)  Actually, consider the motion seconded.  I'll bring teh bourbons.
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Thou May Ingest A Satchel Of Richards

bottomfeeder

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Re: attention bbq enthusiast...
« Reply #41 on: May 25, 2010, 09:33:38 AM »
Fuck Texas "bbq". I have family that live in S.A.  Been out there and had it. It aint pork and due to the composition of each type of meat, it never will be. Beef lacks the greasy smooth makeup that pork has. Red meat is grainy by nature and much tougher. Even at its most tender, it still can't match it.  

That is all......
Perhaps beef is more grainy, but the flavor is the best BBQ IMHO. I like a big beef clod or Brisket slow smoked to 200°F internal temp. Let it rest (plastic, foil, towel, ice chest) for an hour or so, then serve with au jus over fresh baked french bread. My momma slapped me and told me it put her mother's (my grandmother) to shame.

I vote for AUTiger1 as well. I would like to hang with him for a couple of BBQ comps. I have some rub recipes I'd like to share. My pork rub recipe is the shit as is the beef.

While some people dream of Jeannie, I dream of Lang 84 Deluxe with char-grill.

http://www.pigroast.com/84pages/model84delux_warmer_chargrill08.htm






« Last Edit: May 25, 2010, 09:39:52 AM by bottomfeeder »
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GH2001

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Re: attention bbq enthusiast...
« Reply #42 on: May 25, 2010, 09:40:19 AM »
Perhaps beef is more grainy, but the flavor is the best BBQ IMHO. I like a big beef clod or Brisket slow smoked to 200°F internal temp. Let it rest (plastic, foil, towel, ice chest) for an hour or so, then serve with au jus over fresh baked french bread. My momma slapped me and told me it put her mother's (my grandmother) to shame.

I vote for AUTiger1 as well. I would like to hang with him for a couple of BBQ comps. I have some rub recipes I'd like to share. My pork rub recipe is the poop as is the beef.




AUTiger1 seems to know the best of both worlds. I'm down for hanging with him on this adventure.

And don't get me wrong - I don't have issues with Beef in general. I just prefer it as a Burger or Steak rather than BBQ Style or Brisket. Maybe it was the fact that I ate Pork BBQ for 30 years before even trying any brisket. Shocking too since my grandfather was a cattle farmer. Oh - and I can attest that home grown, fresh slaughter meat is SOOOO much better than anything you will get in the supermarket. Much more flavor and lots more tenderness.
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bottomfeeder

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Re: attention bbq enthusiast...
« Reply #43 on: May 25, 2010, 09:52:10 AM »
AUTiger1 seems to know the best of both worlds. I'm down for hanging with him on this adventure.

And don't get me wrong - I don't have issues with Beef in general. I just prefer it as a Burger or Steak rather than BBQ Style or Brisket. Maybe it was the fact that I ate Pork BBQ for 30 years before even trying any brisket. Shocking too since my grandfather was a cattle farmer. Oh - and I can attest that home grown, fresh slaughter meat is SOOOO much better than anything you will get in the supermarket. Much more flavor and lots more tenderness.

I with you there. A good Hereford dwarfs anything coming from IBP or Excel. I didn't try brisket until I was able to do it myself. Actually, I did it for my father, Auburn man, who had asked my sister, who lived in Texas, to bring him some. I said to myself, Why should they buy some from Texas when I can do it here? Thus started my smoking venture about three years ago. I love pork and that is what I was raised on, but beef IMHO, is right there with pork. To me it has more flavor. But I'll take any of it if someone else is standing over the smoker all day and night, LOL. My pulled pork butt/whole shoulder takes about 18 hours for two 10 lb butts. I smoke from 210-250°F grate level temps. The trick for me is fire management, as it IS the biggest part of smoking. Keeping the spikes to a minimum while temps remain constant. Also, ridding the smoker of white smoke and keeping the thin blue smoke coming. Ahhh, I love the smell of hickory in the morning.
« Last Edit: May 25, 2010, 09:53:33 AM by bottomfeeder »
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AUTiger1

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Re: attention bbq enthusiast...
« Reply #44 on: May 25, 2010, 10:16:50 AM »
I make a motion that AUTiger1 is designated cook at all Tigers X outings where there is something more than beer, wine, or bourbon to ingest.

I would be more than happy to.  I love to cook.

Harvey: If you bring teh bourbons it could go south real quick.  One needs to pace themselves when cooking around a hot pit.  It can get ugly.

GH2001:  While pork reigns supreme, there is nothing wrong with a good brisket.  I would imagine that the briskets you have ate are all just your basic USDA briskets.  Not that those can't turn out good, they can.  A prime USDA brisket is about $2.75/lb.  If you ever get the chance to eat a Wagyu brisket it is a much better cut of beef.  Somewhere around $5.00/lb. 

Bottomfeeder:  We have found that the only good IBP or Excel brand is that of restaurant quality.  We have a local BBQ joint that sponsors us. (Two time Jack Daniels Grand Champion, the man can cook) and the meats we get from him are what he serves.  Much better quality than a local supermarket.  Online or going directly to the processor is the only way to get a better cut. 
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Courage is only fear holding on a minute longer.--George S. Patton

There are gonna be days when you lay your guts on the line and you come away empty handed, there ain't a damn thing you can do about it but go back out there and lay em on the line again...and again, and again! -- Coach Pat Dye

It isn't that liberals are ignorant. It's just they know so much that isn't so. --Ronald Reagan

GH2001

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Re: attention bbq enthusiast...
« Reply #45 on: May 25, 2010, 12:33:06 PM »
A good Hereford dwarfs anything coming from IBP or Excel. The trick for me is fire management, as it IS the biggest part of smoking. Keeping the spikes to a minimum while temps remain constant. Also, ridding the smoker of white smoke and keeping the thin blue smoke coming. Ahhh, I love the smell of hickory in the morning.

This man knows....


GH2001:  While pork reigns supreme, there is nothing wrong with a good brisket.  I would imagine that the briskets you have ate are all just your basic USDA briskets.  Not that those can't turn out good, they can.  A prime USDA brisket is about $2.75/lb.  If you ever get the chance to eat a Wagyu brisket it is a much better cut of beef.  Somewhere around $5.00/lb. 


And this man knows too....Brisket is ok I guess in general. I actually prefer the top sirloin and chuck (little higher up on the cow) in texture.
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bottomfeeder

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Re: attention bbq enthusiast...
« Reply #46 on: May 25, 2010, 05:00:11 PM »
Bottomfeeder:  We have found that the only good IBP or Excel brand is that of restaurant quality.  We have a local BBQ joint that sponsors us. (Two time Jack Daniels Grand Champion, the man can cook) and the meats we get from him are what he serves.  Much better quality than a local supermarket.  Online or going directly to the processor is the only way to get a better cut. 

We use to have a place that sold restaurant quality IBP beef, but it burned down. Before I enter a comp I'll have to find another source. Thanks for the tip. Oh, by the way, if you are ever in Opp, AL there's a little whole in wall restaurant call Country Kitchen that has a Ribeye special that's hard to beat. He uses restaurant quality Excel.
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GH2001

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Re: attention bbq enthusiast...
« Reply #47 on: May 26, 2010, 09:08:32 AM »
We use to have a place that sold restaurant quality IBP beef, but it burned down. Before I enter a comp I'll have to find another source. Thanks for the tip. Oh, by the way, if you are ever in Opp, AL there's a little whole in wall restaurant call Country Kitchen that has a Ribeye special that's hard to beat. He uses restaurant quality Excel.

You're in Opp? No fucking way. I didn't think anyone there wore Orange and Blue.
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CCTAU

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Re: attention bbq enthusiast...
« Reply #48 on: May 26, 2010, 09:27:49 AM »
You're in Opp? No fucking way. I didn't think anyone there wore Orange and Blue.

Rattlesnakes are skeert of orange and blue.


Ther used to be a place on hgwy 14 between Prattville and Alex City that served the best BBQ. It was in an old service station converted to a diner. I can't remember the name, but I loved the BBQ. Or maybe it was just that I was with my dad whenever we stopped.

Anybody ever get that way. I think it was about 20 minutes form Alex City.


Anyway. These days my easiest recipe for faux BBQ is a bag of frozen boneless chicken thighs from Kroger. Garlic salted and peppered put in a crock pot for 8 hours and then smothered in Sweet Baby Rays. Mix it up and put it on a bun. Beats the hell out of a ham sammich. I wish I had more time to BBQ, but I don't. I used to cook up a good pork rib, but alas, those days of easy liv'in and swilling beer all day long are gone for now. So if you are on the go and busy, this is an easy way to do something different.
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boartitz

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Re: attention bbq enthusiast...
« Reply #49 on: May 26, 2010, 09:42:13 AM »
We lost a good'un.

MARVELL —
Wayne Shadden, 77, died Friday, May 21, 2010 at his home near Marvell. He was born May 8, 1933 in Borger, Texas, the son of Oval and Gertrude Merritt Shadden.
Wayne was a good cook and well known for his barbecue. He was a Navy veteran, a member of the Veterans of Foreign Wars and the American Legion.
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AUTiger1

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Re: attention bbq enthusiast...
« Reply #50 on: May 26, 2010, 09:50:27 AM »
We lost a good'un.

MARVELL —
Wayne Shadden, 77, died Friday, May 21, 2010 at his home near Marvell. He was born May 8, 1933 in Borger, Texas, the son of Oval and Gertrude Merritt Shadden.
Wayne was a good cook and well known for his barbecue. He was a Navy veteran, a member of the Veterans of Foreign Wars and the American Legion.

You'd be amazed at how many people miss out on places like this.  Me and a neighbor that I cook with a lot will take road trips from time to time and stop at hole in the wall BBQ joints to see how good or bad it is.  Two of my favorite places are joints like those.
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Courage is only fear holding on a minute longer.--George S. Patton

There are gonna be days when you lay your guts on the line and you come away empty handed, there ain't a damn thing you can do about it but go back out there and lay em on the line again...and again, and again! -- Coach Pat Dye

It isn't that liberals are ignorant. It's just they know so much that isn't so. --Ronald Reagan

GH2001

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Re: attention bbq enthusiast...
« Reply #51 on: May 26, 2010, 10:24:00 AM »
We lost a good'un.

MARVELL —
Wayne Shadden, 77, died Friday, May 21, 2010 at his home near Marvell. He was born May 8, 1933 in Borger, Texas, the son of Oval and Gertrude Merritt Shadden.
Wayne was a good cook and well known for his barbecue. He was a Navy veteran, a member of the Veterans of Foreign Wars and the American Legion.


This in Arky I presume?
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boartitz

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Re: attention bbq enthusiast...
« Reply #52 on: May 26, 2010, 10:48:57 AM »
This in Arky I presume?
Yes.

Reeking of smoke from head to toe, we pressed onward to Marvell, AR and the legendary Shadden’s BBQ shack. Shadden’s, once a frequent hangout of The Band’s Levon Helm, gets high marks for its atmosphere alone. Talk about days gone by! This joint looks like the quintessential country store/filling station. A black woman was seated on the front porch as we pulled into the gravel lot out front. She slowly rose to her feet and nodded at us before disappearing into the kitchen. Her break from work was over --- if just for a while.

A young white girl sporting a ball cap greeted us as we gazed around the well-aged interior of Shadden’s. Jars of giant dill pickles, pickled sausage, and floating pickled eggs rested atop a rattling metallic cooler. Yellowed pictures of smiling families and once-young enlisted men could be seen everywhere, making Shadden’s look like a cross between a roadside grocery and museum.

The black woman soon emerged from the barely-lit kitchen with our sandwiches, each one swaddled in wax paper and pierced with a lone wooden toothpick. Remarkably, we still had the appetite and room in our bellies for this last salvo of savory smoked pig meat. Yet it was clearly the sheer character of Shadden’s that would make this stop one of the highlights of our day.

As we exited the rickety old structure, the black woman had taken a seat alongside a broken down jukebox and the young girl was back on her cell phone. Rex, Jay and myself exchanged some final pleasantries on the drive back to our original rendezvous point. We then shook greasy hands, folded ourselves back into the two vehicles, and wheeled back on the lonesome raindrop-speckled highway. But not before plans were suggested for another road trip --- next time to the Little Rock area. Today’s “work” was done, but more dining adventures were just down the road. “So much swine, so little time!”


--------------------------------------------------------------------------------

Shadden’s BBQ Sauce

¼ cup oil
½ stick butter
2 small onions (chopped very fine)
3 tablespoons Worcestershire sauce
½ bottle A-1 Sauce
¾ bottle ketchup
1 tablespoon chili powder
2 tablespoons brown sugar
½ tablespoons Tabasco
¼ lemon (grated; including rind)
Salt and pepper to taste
Cayenne pepper to taste (for added heat)
--Sauté onion in butter and oil until tender

-- Add other ingredients, mix well and cook for 30-45 minutes.

(SHADDEN'S BARBECUE, MARVELL, AR; from the book “High Cotton Cookin'.”)
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bottomfeeder

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Re: attention bbq enthusiast...
« Reply #53 on: May 26, 2010, 11:24:57 AM »
You're in Opp? No fucking way. I didn't think anyone there wore Orange and Blue.

Nah, I'm in Mobile, AL. I worked Opp at the Army Reserve Center in 1995 doing electrical remodel. I ate at the Country Kitchen just about every night. $6.95 Ribeye Special - Ribeye, salad, potato, and maybe a vegetable I can't remember. I talked to the owner about what kind of beef he used and he told me (Excel - restaurant quality). This is when I started doing my research on beef. Damn good steak he has there. I think they are still open for business which wouldn't surprise me at all.
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boartitz

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bottomfeeder

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Re: attention bbq enthusiast...
« Reply #55 on: May 27, 2010, 12:14:15 PM »
Those would be some big shoes to fill.
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Re: attention bbq enthusiast...
« Reply #56 on: June 02, 2010, 12:35:27 PM »
Buddy in KC sent this to me.  The Bacon Explosion

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
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AUTiger1

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Re: attention bbq enthusiast...
« Reply #57 on: June 02, 2010, 01:58:13 PM »
Buddy in KC sent this to me.  The Bacon Explosion

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

I'm not brave enough to make that yet.  That fattie will kill 10 ordinary men.
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Courage is only fear holding on a minute longer.--George S. Patton

There are gonna be days when you lay your guts on the line and you come away empty handed, there ain't a damn thing you can do about it but go back out there and lay em on the line again...and again, and again! -- Coach Pat Dye

It isn't that liberals are ignorant. It's just they know so much that isn't so. --Ronald Reagan

bottomfeeder

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Re: attention bbq enthusiast...
« Reply #58 on: June 02, 2010, 08:48:59 PM »
Gonna try that one. Pork feast for sure. I don't believe all of that health crap, I'll take my chances.
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GH2001

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Re: attention bbq enthusiast...
« Reply #59 on: June 02, 2010, 10:45:42 PM »
Just got back from western North Carolina. Ate at several bbq places. Surprisingly, one of the best plates of bbq I had was at Harrah's Casino Sunday in Cherokee at the Buffet. They had some Hickory Smoked Baby Backs. Falling off da friggin bone.  And oh yeah - the casino and all the free drinks rocked.   NC BBQ is teh shit.
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