Other than Brewing > All Things Food

BBQ Style

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--- Quote from: blatz on November 09, 2009, 04:57:47 PM ---don't want to drive the thread off topic, but do you guys like the WSM smoker (18" or 22"?).  I have never smoked other than to use my Weber grill as a make-shift one, would it be easy enough for a newb?

--- End quote ---

Go for it!

The Cadillac of chimney style water smokers.

Weber makes a fantastic product.

Get the widebody (22")  a rack will fit easier. 

about it being easy,  shhhhh,  you don't want anyone to know it didn't take 20 years to learn how to turn out great meat.  Let's just keep that our little secret

Here's the BBQ guru Steven Raichlen's KC style BBQ Sauce recipe. I give it the bluesman's twist by adding some New Mexico chili powder to it. A fantastic all- around grilling sauce. Slather it on anythiing form babybacks to burgers.

Basic Barbecue Sauce Recipe
This is the type of sauce that most people in the United States think of as barbecue sauce: Brown sugar and molasses make it sweet; liquid smoke makes it smoky--there isn't a Kansas City pit boss around who wouldn't recognize it as local. Slather it on ribs and chicken, spoon it over pork shoulder, and serve it with anything else you may fancy. You won't be disappointed.

Makes about 2-1/2 cups

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean (or even sterile) jars and store in the refrigerator. It will keep for several months.

As you may have seen in the "Pub" section, I slow grill/smoked a 12-pound brisket and a 10-pound pork roast.  The meat was on the grill for thirteen hours.  I used a beer mop for the brisket and a slightly different on for the pork.  Otherwise, I put no sauce on the meat but I do have it available at serving time.  Underneath the meat, I keep a pan of water to keep the meat moist.  This past weekend's effort was the best yet.  We served it with a keg of Oaked Arrogant Bastard clone.  

mod edit: removed bad photo link

Hot Diggity Dogg!

Looks fantastic!

Pit BBQ is awesome. I love watching the competitions. It takes alot of failures to get to the top of the pack with the best pit bosses. Just like brewing beer...it's trial and error until things begin to come together.


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