Tigers X - Number one Source to Talk Auburn Tigers Sports
The Library => Auburn Culinary Center => Topic started by: chinook on November 20, 2009, 11:47:42 PM
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new show on TLC.
click......bbq pitmasters (http://press.discovery.com/us/tlc/programs/bbq-pitmasters/)
starts december 3rd.
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I am going to set that to record. This was our first year of competition and we only got 1/2 the year in. We have placed in every event so far. We have yet to win a meat category but have won a dessert and sauce category twice now. We are Backyard Division, so we only get to do chicken, ribs and every once in a while depending on the event, pork shoulder. Once we get a schedule set, I will be posting invites to fellow X'ers. Free food and sometimes free drink.
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I am going to set that to record. This was our first year of competition and we only got 1/2 the year in. We have placed in every event so far. We have yet to win a meat category but have won a dessert and sauce category twice now. We are Backyard Division, so we only get to do chicken, ribs and every once in a while depending on the event, pork shoulder. Once we get a schedule set, I will be posting invites to fellow X'ers. Free food and sometimes free drink.
Hell to the yeah!
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The rest of you can go home and save your time.
http://rudys.com/ (http://rudys.com/)
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Anyone watched this yet? Opinions?
So far I am liking the show, picked up on a few things and have actually been around a couple of the teams at some comps.
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On a BBQ note..anyone watch Man vs. Food? I love that show. They had a rerun on last night and he was hitting some BBQ joints. This one was cooking ribs and brisquet over this big open wood burning pit in the middle of the restaurant. He pulled off a brisquet and cut off a charred end piece. Adam took a bite and just put his hand up over the camera and said, "This is a personal moment". I swear it moved watching that.
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The rest of you can go home and save your time.
http://rudys.com/ (http://rudys.com/)
Nastiest. BBQ. Evah.
Their sauce is vinegary and thin, and has no flavor. Their ribs are dry. Their brisket is overcooked as well. There's one right down the street from my office. Instead, I drive 20 minutes to another joint.
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Nastiest. BBQ. Evah.
Their sauce is vinegary and thin, and has no flavor. Their ribs are dry. Their brisket is overcooked as well. There's one right down the street from my office. Instead, I drive 20 minutes to another joint.
Have never actually had their BBQ so it make suck ass. Order a care package of his BBQ sauce 2 a year. It's spicy which I prefer in my BBQ sauce.
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Have never actually had their BBQ so it make suck ass. Order a care package of his BBQ sauce 2 a year. It's spicy which I prefer in my BBQ sauce.
If you are after the heat, then fine. It definitely has a kick. But the food? Not acceptable by any standards.
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Best BBQ I have ever ate was at a hole in the wall place in Hollywood AL. Mud Creek BBQ. Sauce was the best I have ever tried, pork had the right amount of smoke and mop to not over power the flavor of the pig, and the mustard slaw was to die for. Old man that owned the joint passed away, his nephew has the sauce recipe, but is in teh jail for meth. Damn shame.
Most of the time I find the chains are not that good, it's the small joints that have the best food. Jim N Nicks is pretty good for a chain, Big Bob Gibson is decent, but nothing in the restaurant compares to the food they cook at competitions. They can't afford to serve it that way and the prep work is to time consuming.
Chuck's was damn fine BBQ as well.
TW: Ever ate at Kreuz Market or Smitty Market in Lockhart? Or is that closer to San An than Houston? I have always heard those are two of the best in TX.
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Anyone watched this yet? Opinions?
So far I am liking the show, picked up on a few things and have actually been around a couple of the teams at some comps.
i'm enjoying the show. i've never competed much less gone to a competition. i'm still in learning mode. bbq'in a brisket this weekend.
a friend and i just bought a locally "naturally" grown pig. we are not cooking it whole. the plan is to have it butchered and wrapped to our specifications.
we'll do our own processing, curing and smoking of the hams, jowls, hocks, trotters, bellies and other trimmings. can't wait for the bacon and sausage. this will all be done in my friend's smoke house.
perhaps make our own lard.
other parts including the loin, tenderloin, ribs and shoulder will be used (at least by me) for grilling and bbq.
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I do a pretty killer brisket myself. My pork shoulder (Boston Butt) and shank is pretty good too. I use my own rub recipe and finishing sauce. My BBQ sauce is a recipe from the 50's. I also like to smoke corn on the cob with the husks. Smoke jalapenos, which are AKA Chipotle peppers in Adobo sauce. My smoker preferences has changed over the last three years and I'm now looking at buying a Lang 60 or better. Right now I'm using a NB Black Diamond. I use hickory, pecan and oak. My ribs are sweating when they are pulled and fall off the bone. My poultry is brined then smoked, faster and at a higher temp than what others do. The poultry rivals Bates Turkey in taste and moisture, mine is more moist. I have about 10 different rubs I use along with different finishing and BBQ sauces. Everyone's preference for sauces is different, so I attempt to cater to that. My brines and marinades are off shoots of other's recipes. Man, I'm hungry now.
(http://img.villagephotos.com/p/2008-10/1324271/10-04-08smokepulledpork003sm.JPG)
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You aint shit unless you are chowing on some pickled pigs feet.
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TW: Ever ate at Kreuz Market or Smitty Market in Lockhart? Or is that closer to San An than Houston? I have always heard those are two of the best in TX.
Between Houston and San Antone. Never have been tho.
My problem with most all TX BBQ is (1) it is almost exclusively beef, and I just cannot get used to BBQ sauce on steak, and (2) their sauce is almost always a sour vinegar base, with very little flavor other than the vinegar, unless they add so much hot spice to it that you still have no flavor but it doesn't matter because your tongue is numb anyway.
Honestly, my only recourse around here is to either eat the meat dry, with no sauce, or to take a bottle of KC Masterpiece with me - I know, store bought, but I like the thick, sweet taste on pork loin (when I can find it) and especially on ribs. I grew up with sweet, thick, molasses or brown sugar based sauces, and that is just what I like. I can always get KCM at the stores here, but my all-time favorite specialty sauce is from Smokey's BBQ, but I can't get that regularly.
The guy at the BBQ place I go to for lunch sometimes does make a great pulled pork sandwich, but I always order it dry. I bring my KCM to the restaurant with me - shocked the hell out of him when I first did that - but I am a good customer and now he just laughs and shaked his head - we have had deep converstaions about sauce, and he understands how I feel. His restaurant is a hole in the wall,a nd he has won more than a few Houston's "Best of" competition. His onion rings and fried okra are also to die for.
Plus the vinegar stuff upsets my stomach after a while.
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Try Sweet Baby Ray's Honey BBQ sauce. That's the shit.
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Try Sweet Baby Ray's Honey BBQ sauce. That's the shit.
I use that when I can find it. I keep KCM at the office because no one will steal that, and if they do, no problem.
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Honestly, my only recourse around here is to either eat the meat dry, with no sauce, or to take a bottle of KC Masterpiece with me - I know, store bought, but I like the thick, sweet taste on pork loin (when I can find it) and especially on ribs. I grew up with sweet, thick, molasses or brown sugar based sauces, and that is just what I like.
Our competition sauce has ketchup and apple cider vinegar as a base, molasses, brown sugar and pineapple juice along with several other things. You would probably love it. It has a bite of sweet and you can't really taste the vinegar in it at all. It took me several years to get it to the point that it's at. I like a vinegar sauce myself, but my wife and the judges seem to like the sweet sauce.
Try Sweet Baby Ray's Honey BBQ sauce. That's the poop.
As far as sauce that you get in a store. It's hard to beat anything that Sweet Baby Ray's puts out there.
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bottomfeeder or autiger1...
regarding the pork shoulder, (referring to my purchase of the pig) any recommendations on butchering for bbq?
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bottomfeeder or autiger1...
regarding the pork shoulder, (referring to my purchase of the pig) any recommendations on butchering for bbq?
Cut from area 4
(http://www.winewebcentral.com/pork/imgs/cuts/cut_begin.jpg)
So it looks like this
(http://www.jordanmeatsdeli.com/images/pork%20shoulder%20roast.jpg)
Oh wait, you didn't ask me.
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Depends on how you decide you want to cook it and when. A whole pig is a lot of meat and most will probably need to be frozen. I have never had a whole pig before so I'm not really knowledgeable in that area. If it was me though, I would just have it butchered that way all pigs are cut up. You still have to prepare and fit it on the smoker/grill anyway.
I use a different forum for this anyway.
Here is the one I like the most. She has a lot of info.
http://www.deejayssmokepit.net/ (http://www.deejayssmokepit.net/)
Now this next one is Jeff's site (and if you want those two recipes he sells for $20 ask me I give them to you). They aren't worth twenty bucks. Anyway, his site very big and there are a lot of real pit-masters there who can help you learn to BBQ correctly. This is where I got my start about three years ago. My first smoke was an all nighter 2 - 10# pork butts. About twenty hours.
http://www.smokingmeatforums.com (http://www.smokingmeatforums.com)
Good Luck with the pig thing.
You need a good wireless temp probe. I use a Maverick ET-73.
CCTAU knows a god bit about this subject.
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Our competition sauce has ketchup and apple cider vinegar as a base, molasses, brown sugar and pineapple juice along with several other things. You would probably love it. It has a bite of sweet and you can't really taste the vinegar in it at all. It took me several years to get it to the point that it's at. I like a vinegar sauce myself, but my wife and the judges seem to like the sweet sauce.
As far as sauce that you get in a store. It's hard to beat anything that Sweet Baby Ray's puts out there.
That sounds wonderful. I have a recipe I make where I baste pork chops in peach or apricot nectar then put a sweetish/spicy rub on them before grilling... wow...
I do like Sweet Baby Rays but others in the office tend to help themselves... so KCM it is...
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bottomfeeder or autiger1...
regarding the pork shoulder, (referring to my purchase of the pig) any recommendations on butchering for bbq?
Everything we get is from a local restaurant that sponsors our team. Other than that I get mine at a meat market. I know that some meat processing places will butcher a hog for you. I have never tried so I can't give you any pointers.
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My smoker preferences has changed over the last three years and I'm now looking at buying a Lang 60 or better. Right now I'm using a NB Black Diamond.
Brisket is slowly becoming my favorite to cook. I use my own rubs, sop mops and sauces. My chicken is nothing fancy, marinade, pat dry, salt, pepper, a little garlic (very little) and spritz it with apple juice to let the sugar give it a nice brown skin. Cook it high and fast for the most part, around 325 or 350. Butts/Shoulders, injection, dry rub and sop mop. Ribs, dry rub, let it sit for a while and then use the 2-1-2, or 2-2-1 method on them. I use pecan, hickory, mesquite apple and peach. Depends on what I am going for and what flavors I am wanting.
Have you ever cooked ABT's? They are outstanding! Best appetizer that I can think of.
http://www.thesmokering.com/forum/viewtopic.php?t=6253 (http://www.thesmokering.com/forum/viewtopic.php?t=6253)
The Lang60 with the warmer box is a nice rig. I have seen several and a friend that competes against us uses one. We use our Weber Smokey Mountains and one Chargriller. We have 5 of them we take. So far they have served us well. We have placed in every meat category so far, just haven't pulled off the big one yet.
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Have never actually had their BBQ so it make suck ass. Order a care package of his BBQ sauce 2 a year. It's spicy which I prefer in my BBQ sauce.
I've never been there, but my favorite store-bought sauce is from a place in Texas called Stubb's. The spicy kind is really good. Like TW said, it is a vinegar based sauce, not a thick ketchup kind.
My absolute favorite BBQ place was a friend of mine's dad's place in Little Rock right by the stadium, but he died. Now my favorite is probably another place in Little Rock, but it's the kind of place I'll only go for lunch, and I'll be the only white guy there.
BTW, I've been in S. Florida for 7 years now, and have yet to find a decent BBQ place.
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I've never been there, but my favorite store-bought sauce is from a place in Texas called Stubb's.
I like Stubbs as well. It's good sauce.
A few pics of food porn:
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Could have swore these were the worst ones we have ever cooked and they turned out to be good enough to place.
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Could have swore these were the worst ones we have ever cooked and they turned out to be good enough to place.
Those look pretty good. What do you stuff your fatties with?
I actually use a temp probe and go for a 2-2-1 and sometimes 2-1-1. I don't like foiling them but it does help them to cook faster and less dry. Some of the old hands call it the Texas crutch. I have done ABT (atomic buffalo turds) and they are awesome. Something I do is Chile Pablanos with cream cheese, bacon, fattie, and shredded cheddar all mixed up and stuffed and wrapped w/ the bacon. I like to roast and peel the skin on my chilies prior to stuffing. It makes for better penetration of smoke flavor, quicker smoke time and less toughness at the time of consumption.
WSM and the Chargriller are good smokers. I have talk to people who have mods on the Chargriller to include gasket material (from like a old oven door) to seal the lid.
I had a modded NB Chuckwagon smoker but it was too small, held heat great though, 1/4" steel construct. I have had the NBBD about a year but have yet to mod it. I'm hoping to catch a use Lang 60 or better on Craigslist. The Lang 84 with the warming box is the poop though. New it's about $3700-5000. They raised the price last year I think.
Here it is:
(http://www.pigroast.com/84pages/images/catalog_images/84delux_warmer_chargrillf.jpg)
http://www.pigroast.com/84pages/model84delux_warmer_chargrill_info08.htm (http://www.pigroast.com/84pages/model84delux_warmer_chargrill_info08.htm)
You can use a universal search for craigslist.org that works pretty good to find smokers for sale.
I saw a Lang in Tampa the other day. It was back yard unit.
Kind of pricey, but for someone that wants a backyard unit that will last practically forever. $600 is a fairly decent price.
http://tampa.craigslist.org/hil/for/1491763345.html (http://tampa.craigslist.org/hil/for/1491763345.html)
http://www.searchallcraigs.com/results.php?cx=008609316294039878592%3Akpprmpiw0x0&cof=FORID%3A11&ie=UTF-8&q=residential+framer&sa=Search&siteurl=www.searchallcraigs.com%2Fresults.php%3Fcx%3D008609316294039878592%253Akpprmpiw0x0%26cof%3DFORID%253A11%26ie%3DUTF-8%26q%3D%2Binsulator%2B%26sa%3DSearch%232120#2565 (http://www.searchallcraigs.com/results.php?cx=008609316294039878592%3Akpprmpiw0x0&cof=FORID%3A11&ie=UTF-8&q=residential+framer&sa=Search&siteurl=www.searchallcraigs.com%2Fresults.php%3Fcx%3D008609316294039878592%253Akpprmpiw0x0%26cof%3DFORID%253A11%26ie%3DUTF-8%26q%3D%2Binsulator%2B%26sa%3DSearch%232120#2565)
Here's the one I want:
http://phoenix.craigslist.org/evl/for/1476406429.html (http://phoenix.craigslist.org/evl/for/1476406429.html)
Only exception is I want the one with the grill in front of the smoker for searing my brisket. It costs a bit more money.
I use the SmokeyOkie method for brisket. Only deviation is I separate the flat from the point prior to rub and cooking.
http://www.recipezaar.com/The-Beefiest-Juiciest-Brisket-What-Am-the-Smokyokie-Method-207187 (http://www.recipezaar.com/The-Beefiest-Juiciest-Brisket-What-Am-the-Smokyokie-Method-207187)
Someone tried the clod smoke using the Smokey Okie method. I never had much luck with that cut, but the Texans swear by it. I'm still young at this, three years ain't poop.
http://www.smokingmeatforums.com/forums/showthread.php?t=64960 (http://www.smokingmeatforums.com/forums/showthread.php?t=64960)
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We stuff our fatties with different things. My personal favorite is to chop up banana, bell, and jalapeno peppers, onion and use pepper jack cheese. Most of the time I wrap them in bacon. Just looking at one makes your cholesterol go up 30 points. If I have the time I would rather just cook the ribs without the foil. For comps and company, I am usually in a time crunch and have to speed up the process a little. Paul Kirk talks about the Texas Crutch all the time. He hates the foil. For my brisket, I usually just trim the fat cap down to about 1/4 inch and cook it in an aluminum pan until 160 to catch the juice, then I take it out and cook it until about 190. Take the juice, boil it and use it for a dip. Another tip I have learned, is that you never wrap done food in foil, use saran-wrap. It won't melt until it gets to 280 and your food should never even approach being that hot. It will help seal the moisture. I used to use foil, but now I don't.
We have modded our WSM's and Chargriller. The WSM, we had metal doors made to replace the flimsy ones from the factory and have modded the water pans. We use the gasket material that you buy for fireplace doors on the Chargriller. We use them for space. At the comps you get a 20x20 spot and it helps up to set up so we have more room. They make a fan for the WSM and others that we are looking into to help control the temps more accurately. http://rocksbarbque.com/ (http://rocksbarbque.com/) You can look around there and see some good stuff.
The guy that sponsors our team won the Jack Daniels Invitational two years in a row and quit competing to open his restaurant. He has nothing but good things to say about a Lang. He thinks for the price you can't beat them. I think they are made in GA, you might could check them out. There is also a place in Section AL, and I can't remember his name right now, but if you can imagine it, he will build it and he is pretty reasonable on his prices.
I am still young to this as well, been cooking for a couple of years and we decided to give it a shot on the competition trail. A couple of the other guys have been cooking for 20 + years. Our wives even took an interest in it. They usually makes the sides that we take with us and usually enter the dessert category if its not to far of a drive to get there. Do you compete? If you don't you should. Lots of fun and meet lot of people. So far I can honestly say we haven't ran into that many assholes out there. Most are like us. They like to cook, drink and have a good time.
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There use to be a "geek with fire" on smoking meat forums designing systems similar to the ones in the link you provided. I remember some of the failures and successes. We would go back and forth about what we thought would work and not work.
Heck that was 2 years ago.
http://www.smokingmeatforums.com/forums/showthread.php?t=69048 (http://www.smokingmeatforums.com/forums/showthread.php?t=69048)
Here's his user ID:
http://www.smokingmeatforums.com/forums/member.php?find=lastposter&t=69048 (http://www.smokingmeatforums.com/forums/member.php?find=lastposter&t=69048)
http://www.geekwithfire.com/Default.aspx (http://www.geekwithfire.com/Default.aspx)
I haven't entered a comp yet, but there is one here in Mobile, AL every year, and I'm thinking about hitting it. I'll probably make the circuit after I get my Lang and learn to use it. It's an expensive endeavor, but well worth it. I have met many nice people on the forums and most all of them have been very helpful. I'm glad to met an Auburn fan who likes this too. It's a blast to BBQ and watch everyone enjoy it. I usually don't eat much because I've been over the smoker for twenty hours sometimes. The reward is watching others enjoy it.
Have you ever tried Goody Girls Championship potatoes? They are rich, but man are they good.
http://www.foodnetwork.com/recipes/guy-fieri/goody-girl-championship-potatoes-recipe/index.html (http://www.foodnetwork.com/recipes/guy-fieri/goody-girl-championship-potatoes-recipe/index.html)
Here Josh's system on youtube.com. It's been a while since I talked with him. He uses a Chargriller I think.
http://www.youtube.com/watch?v=VgG6cYH72lo# (http://www.youtube.com/watch?v=VgG6cYH72lo#)
http://www.youtube.com/user/ProfessionalGeek#p/u/2/48pcoEiN53s (http://www.youtube.com/user/ProfessionalGeek#p/u/2/48pcoEiN53s)
He won second prize back in 2007 I believe.
http://forums.trossenrobotics.com/showthread.php?t=1141 (http://forums.trossenrobotics.com/showthread.php?t=1141)
http://forums.trossenrobotics.com/showthread.php?s=6bf3655ab3a8c2fe77b55d18d22eadae&t=1141&page=2 (http://forums.trossenrobotics.com/showthread.php?s=6bf3655ab3a8c2fe77b55d18d22eadae&t=1141&page=2)
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Beef is for Burgers and Steak.
"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed shit, no matter how long you cook it.
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Beef is for Burgers and Steak.
"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed poop, no matter how long you cook it.
My brisket will melt in your mouth.
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Beef is for Burgers and Steak.
"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed shit, no matter how long you cook it.
the brisket i bbq/smoked yesterday for 10 hours says otherwise...moist and cut like butter.
i'll agree about pork...nothing compares.
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The rest of you can go home and save your time.
http://rudys.com/ (http://rudys.com/)
I eat at Rudy's every time I go back to SA.
Damn I love that place.
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Beef is for Burgers and Steak.
"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed shit, no matter how long you cook it.
You've never had true Texas smoked BBQ then.
Trim the fat, slow smoke it for the first 12 hours, then put the fat on TOP of it, smoke it for 12 more while the fat and flavor seeps back in.
You could eat it with a weak plastic spork. Hell, half the time I just toss on some salt and call it a day, it's that good.
How these Alabama folks cook beef is bullshit.
If you're in B'ham... try Miss Myra's over in Cahaba Heights behind the Summit. It's as close as you'll come to Texas brisket. No knife needed, just soft, flavorful chunks of slow cooked BBQ beef.
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You've never had true Texas smoked BBQ then.
Trim the fat, slow smoke it for the first 12 hours, then put the fat on TOP of it, smoke it for 12 more while the fat and flavor seeps back in.
You could eat it with a weak plastic spork. Hell, half the time I just toss on some salt and call it a day, it's that good.
How these Alabama folks cook beef is bullshit.
If you're in B'ham... try Miss Myra's over in Cahaba Heights behind the Summit. It's as close as you'll come to Texas brisket. No knife needed, just soft, flavorful chunks of slow cooked BBQ beef.
Okay, this begs the question of you BBQ konneesewers. I'm in Dothan. Where in this State or close by (Houston County is in Alabama and bordered by Georgia and Florida) would be the best brisket within reasonable distance? Not that I'd drive to the Ham for a meal...but I'm constantly up there..in the panhandle...over in southwest Jawja. What are some places I should plan to hit on my next trip "There".
I'm not talking about a sandwich or standard BBQ pork plate (All we have around here) I want some killer brisket and slap yo mama ribs.
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How these Alabama folks cook beef is bullpoop.
You have not tasted my brisket thank you very much.
Okay, this begs the question of you BBQ konneesewers. I'm in Dothan. Where in this State or close by (Houston County is in Alabama and bordered by Georgia and Florida) would be the best brisket within reasonable distance? Not that I'd drive to the Ham for a meal...but I'm constantly up there..in the panhandle...over in southwest Jawja. What are some places I should plan to hit on my next trip "There".
I'm not talking about a sandwich or standard BBQ pork plate (All we have around here) I want some killer brisket and slap yo mama ribs.
I can't help you out there......if you are ever in Madison/Huntsville the Chuckwagon or Thomas Pit is the best restaurant brisket you can get. I do have a few books that recommends some places. I will look around and see what I can see.
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Okay, this begs the question of you BBQ konneesewers. I'm in Dothan. Where in this State or close by (Houston County is in Alabama and bordered by Georgia and Florida) would be the best brisket within reasonable distance? Not that I'd drive to the Ham for a meal...but I'm constantly up there..in the panhandle...over in southwest Jawja. What are some places I should plan to hit on my next trip "There".
I'm not talking about a sandwich or standard BBQ pork plate (All we have around here) I want some killer brisket and slap yo mama ribs.
I wish I could help you. The best thing to do is ask the locals then try them yourself. Don't ask just one person ask many people. And ask it the same way you did here.
Or, you can go to www.smokingmeatforums.com (http://www.smokingmeatforums.com) and ask some of those people there. There have to be at least 3000 member strong by now. I'm sure someone there would be able to help you with that search. If you need me to do it I will. I'm not working right now so I have the time. Just let me know if you want me to do that?
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Ok, I meant to bump this up last month, got busy and forgot. Our first competition of the year was in Athens, AL last month. A decent sized cook. Lots of teams. Johnny Trigg (Smoking Triggers) was there. He has won Grand Champion twice in this one and walked away with about $3000 to 5000 grand both times. Not bad money for a weekend. We walked over to his tent after the judging was over with and talked to him for a few minutes. Really nice guy, seemed very genuine. I asked him about his class that he teaches. He was telling me the cost and what was involved and I asked him if he shared his rub recipes in the class. He motions for me to follow him and he opens up a rubber made container with store bought rubs. Told me, there was no reason to try and make one b/c someone out there has done it before, sells and it's a lot cheaper than making your own.
On a side note, for the first time ever we didn't walk in not one category or get our name called for a top 10. In our own backyard we got our asses kicked (35 out of 53). We have done 5 comps so far and have not failed to get our name called in at least one category.
We have a routine, one cooks pork, one cooks ribs, one cooks chicken and if there is an anything butt category another guy cooks that. We had one that apparently wanted to run the show, he cooked one of everything and turned in what he cooked and he did everything completely different that how we normally cook, different rubs, different sauces and different presentation. I was royally pissed as were the others. After much deliberation, we have decided that we will give him two more competitions to see if he either changes or we continue to get our ass kicked. If we continue to get our asses kicked one said he will quit, me and another will tell him to fuck off and start our own team, or we will just simply tell him that he can leave and we will still cook under the same name.
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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.
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You've never had true Texas smoked BBQ then.
Trim the fat, slow smoke it for the first 12 hours, then put the fat on TOP of it, smoke it for 12 more while the fat and flavor seeps back in.
You could eat it with a weak plastic spork. Hell, half the time I just toss on some salt and call it a day, it's that good.
How these Alabama folks cook beef is bullpoop.
If you're in B'ham... try Miss Myra's over in Cahaba Heights behind the Summit. It's as close as you'll come to Texas brisket. No knife needed, just soft, flavorful chunks of slow cooked BBQ beef.
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......
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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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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 (http://www.pigroast.com/84pages/model84delux_warmer_chargrill08.htm)
(http://www.pigroast.com/84pages/images/catalog_images/84delux_warmer_chargrillf.jpg)
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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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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.
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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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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: 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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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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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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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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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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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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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!”
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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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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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http://www.rexnelsonsouthernfried.com/?p=985 (http://www.rexnelsonsouthernfried.com/?p=985)
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Those would be some big shoes to fill.
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Buddy in KC sent this to me. The Bacon Explosion
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ (http://www.bbqaddicts.com/blog/recipes/bacon-explosion/)
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Buddy in KC sent this to me. The Bacon Explosion
http://www.bbqaddicts.com/blog/recipes/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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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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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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I may do a smoke this weekend if the humidity isn't so bad at night.
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Update on "Crippled Pig BBQ" (Our Team).........and yes I am bragging on us.
TN State Championship Cookoff, Lawrenceburg TN
3rd place - Anything Butt, you can cook anything you want to. We entered an Italian sausage fattie, stuffed with cheddar, Swiss and mozzarella cheese with half cup of crumbled bacon, and wrapped it in a bacon weave.
5th place - Ribs
7th place - Chicken
Those were the only categories we were eligible to compete in since we are a backyard team. We competed against 34 teams, 24 of which have either won a Grand Championship or a Reserve Grand. A lot of good teams and we were right there with them. 6th place overall. One spot out of the money, but we went back to what we have always done and it worked.
We have since had a team member quit, the one I have mentioned earlier and now it just two of us and it seems to be working out better.
See Harvey, our Que doesn't suck that bad.
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Update on "Crippled Pig BBQ" (Our Team).........and yes I am bragging on us.
TN State Championship Cookoff, Lawrenceburg TN
3rd place - Anything Butt, you can cook anything you want to. We entered an Italian sausage fattie, stuffed with cheddar, Swiss and mozzarella cheese with half cup of crumbled bacon, and wrapped it in a bacon weave.
5th place - Ribs
7th place - Chicken
Those were the only categories we were eligible to compete in since we are a backyard team. We competed against 34 teams, 24 of which have either won a Grand Championship or a Reserve Grand. A lot of good teams and we were right there with them. 6th place overall. One spot out of the money, but we went back to what we have always done and it worked.
We have since had a team member quit, the one I have mentioned earlier and now it just two of us and it seems to be working out better.
See Harvey, our Que doesn't suck that bad.
Well, congrats is in order. I'm very impressed.
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Update on "Crippled Pig BBQ" (Our Team).........and yes I am bragging on us.
TN State Championship Cookoff, Lawrenceburg TN
3rd place - Anything Butt, you can cook anything you want to. We entered an Italian sausage fattie, stuffed with cheddar, Swiss and mozzarella cheese with half cup of crumbled bacon, and wrapped it in a bacon weave.
5th place - Ribs
7th place - Chicken
Those were the only categories we were eligible to compete in since we are a backyard team. We competed against 34 teams, 24 of which have either won a Grand Championship or a Reserve Grand. A lot of good teams and we were right there with them. 6th place overall. One spot out of the money, but we went back to what we have always done and it worked.
We have since had a team member quit, the one I have mentioned earlier and now it just two of us and it seems to be working out better.
See Harvey, our Que doesn't suck that bad.
Thats a kick ass logo, would make a great new X store product.
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Thats a kick ass logo, would make a great new X store product.
i second that motion...
t-shirt...sleeve could have a small tigers x emblem.
congrats too.
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Thats a kick ass logo, would make a great new X store product.
i second that motion...
t-shirt...sleeve could have a small tigers x emblem.
congrats too.
Thanks gentlemen. A coworker and myself worked on that logo for a couple of weeks. He was part of our graphics design team. We have T's that we had made up for the team and several people told us they wanted one. We wound up ordering about 5 dozen of them and selling them for a little extra money to go in the bank account.