Author Topic: BBQ Style  (Read 241504 times)

Offline bluesman

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Re: BBQ Style
« Reply #105 on: May 27, 2010, 06:44:44 PM »
That's some really fine looking Q my friend. Nice pics Great with beer I'll bet...

What time and temp (ball park) do you like to grill them for?
Ron Price

Offline deepsouth

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Re: BBQ Style
« Reply #106 on: May 27, 2010, 07:10:45 PM »
That's some really fine looking Q my friend. Nice pics Great with beer I'll bet...

What time and temp (ball park) do you like to grill them for?


i cook them white hot coal until the bacon is crispy.  that seems to work perfectly. 
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Offline brewmonkeys

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Re: BBQ Style
« Reply #107 on: May 27, 2010, 08:22:49 PM »
Just did my first pork butt with homebrew porter glaze.  To die for!  Sorry no pics.

Offline deepsouth

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Re: BBQ Style
« Reply #108 on: May 28, 2010, 06:08:57 PM »






steak, chicken, portabello mushrooms, bell peppers, tomatoes, zucchini/squash hybrid
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Offline beerocd

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Re: BBQ Style
« Reply #109 on: May 28, 2010, 06:44:18 PM »

steak, chicken, portabello mushrooms, bell peppers, tomatoes, zucchini/squash hybrid

Food looks great, but I'm actually more interested in the wire skewers. They clean up OK? I saw them, looked like they were braided wire and wondered about cleanup.
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Offline mikeypedersen

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Re: BBQ Style
« Reply #110 on: May 29, 2010, 07:37:38 AM »
Rubbed these spare ribs after work last night.  Just put them in the smoker with an 80/20 mix of Hickory and Maple. 



Doin' the old 3-2-1 so they'll get 3 hours of smoke then get foiled, then lightly sauced and finished off for an hour.  Can't wait for dinner tonight!

Offline bluesman

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Re: BBQ Style
« Reply #111 on: May 29, 2010, 07:44:32 AM »
A good IPA will be in order for that!

Looks and sounds tasty for sure.
Ron Price

Offline bluesman

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Re: BBQ Style
« Reply #112 on: May 29, 2010, 07:46:46 AM »



steak, chicken, portabello mushrooms, bell peppers, tomatoes, zucchini/squash hybrid

Awesome job on those kebobs...my mouth is watering.
Ron Price

Offline beerocd

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Re: BBQ Style
« Reply #113 on: May 29, 2010, 02:23:45 PM »
Bird.



Best pic I could get with all the smoke. 5.5hrs on, then wrapped in foil and sitting in the cooler about an hour. I know it'll kinda wreck the skin but waiting for the bread to finish.
« Last Edit: May 29, 2010, 02:26:59 PM by beerocd »
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Offline deepsouth

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Re: BBQ Style
« Reply #114 on: May 29, 2010, 04:08:21 PM »

steak, chicken, portabello mushrooms, bell peppers, tomatoes, zucchini/squash hybrid

Food looks great, but I'm actually more interested in the wire skewers. They clean up OK? I saw them, looked like they were braided wire and wondered about cleanup.

they clean up great.  i actually haven't even had food stick to them.   
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bottled:     white house honey ale

Offline markaberrant

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Re: BBQ Style
« Reply #115 on: May 31, 2010, 12:52:59 PM »
10lb pork butt this weekend:







This weekend was my first overnight cook on my new UDS, and my first mostly unattended cook.  16 hours (without adding more fuel) at 225F with pecan, then wrapped it up for 2 hours until pulling and serving with homemade coleslaw, cornbread, carolina vinegar sauce, and carolina mustard sauce.

Offline tubercle

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Re: BBQ Style
« Reply #116 on: May 31, 2010, 03:29:42 PM »
10lb pork butt this weekend:

This weekend was my first overnight cook on my new UDS, and my first mostly unattended cook.  16 hours (without adding more fuel) at 225F with pecan, then wrapped it up for 2 hours until pulling and serving with homemade coleslaw, cornbread, carolina vinegar sauce, and carolina mustard sauce.

Carolina mustard sauce - Upstate style I hope and home made ;D
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline markaberrant

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Re: BBQ Style
« Reply #117 on: May 31, 2010, 03:42:08 PM »
Quote from: tubercle
Carolina mustard sauce - Upstate style I hope and home made ;D

I am an ignorant Canadian, so I have no idea what "upstate style" means, but yes it was a homemade mustard sauce.  First time making it as well (in the past, I've only made a vinegar sauce), and the whole family thought it was fantastic.

Offline tubercle

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Re: BBQ Style
« Reply #118 on: May 31, 2010, 04:09:40 PM »
There are about 6 distinct styles of BBQ sauce in the Carolinas in 3 major categories. Tomato based, vinegar based and mustard based.

 In the upstate of South Carolina we prefer the mustard based. Mustard thinned with a bit of vinegar and some sweetness added with honey or molasses and whole lot of black pepper. If you really want to do it right, puree a peach for the sweet part.

 You know its right when you buddy takes a bite and just nods and mumbles "damn!" while chewing a mouth full.


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Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #119 on: May 31, 2010, 04:44:00 PM »
Baby backs with a southwest-style rub, homemade coleslaw, and beans.  Sorry for the artsy photo.  I was trying out a new iPhone App!

Matt Schwandt | Minneapolis, MN
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