I like a nice juicy Rib Steak marinated the night before cooking. I buy most of my meats now at Costco. Once in a while I choose Raleys for convenience and I know they are a clean store.
You do realize Roy, that by starting these threads about BBQ meats, tomatos and haircuts, that you run the risk of incurring the wrath of "you-know-who" over the hill. After all, OFEC wouldn't even exist if we'd stuck to serious, controversial topics and didn't waste our time on such trivial banter.
I know. I'll do some research and see if environmentalists somewhere in the country are trying to limit the cutting of hickory trees, the life's blood of serious barbeque enthusiasts. There's got to be a way we can infuse this discussion with some heavy duty debating. This is way too good natured. We're losing our edge. We're getting soft. I want to see blood and guts and veins in my teeth.
Only an imbecile would link hickory to fine BBQ. There was a study published that showed Mesquite to be the ONLY fine BBQ wood. I'd show it to you but I made the information up to make myself seem clearly superior to everyone else on this thread. Stinkin hickoristas --------------------------------------------------------------------------------
Carl Spackler: This crowd has gone deadly silent, a Cinderella story outta nowhere. Former greenskeeper and now about to become the masters champion.
Time constraints prohibit me from listing all the studies that will prove that you're full of guano. There's also a link to an 8,347 page document that supports the theory that hickory smoke flavor in meat is a sure fire cure for [bleep]ly heat but if you open it your computer will explode.
I'm glad you started a few new threads Roy. It was getting grim.
I did a 4lb BBQ brisket yesterday on my pellet grill. 175-200 degrees for 10 hours with a vinegar pepper mop sauce. The brisket was pretty cheap at Brentwood Fine Meats. Used mesquit and grapevine pellets. It was delicious. Next time I'll cook it overnight to get about 4-8 more hours on it. Real Texas BBQ Brisket with an Arkansas Cider Vinegar BBQ Sauce. Make you a deal next time I'll bring it to one of your get togethers.
fixin to make some brisket ya'll.
Peas
--------------------------------------------------------------------------------
Sandy: I want you to kill every gophers on the golf course!
Carl Spackler: Correct me if I'm wrong Sandy, but if I kill all the golfers, they're gonna lock me up and throw
Whole chicken with the backbone cut out so it will lay flat on the grill. For special occasions a whole smoked turkey (all day job).
Beef:
Tri/Ball tip roast or a large rib eye steak
Pork:
St Louis style ribs or thick pork chops.
The only thing I get at the same place every time is the ribs as Save-Mart on E.18th carries them cut the way I like. Everything else where ever it looks good and the cost is right.
Get a big hunk O pork, ( as non-lean as possible) , coat it with a good dry rub, (shameless plug alert) that "Bone Suckin' Rib Rub at your place Roy is excellent, wrap it and let it rest overnight and smoke it low and slow all day with a handfull of applewood chips tossed on the coals every hour or so. I've tried different mops but I always worry that too much of the rub washes away so I fill up a spritzer bottle with apple cider and give it a spray now and then.
Voila! Pulled Pork. Yank it apart and toss it with a thin Memphis style BBQ sauce and serve it on toasted buns with a big helping of slaw made with cabbage, minced onion, yellow mustard, white vinegar, sugar and salt. The slaw should go in the sandwitch if you want to be traditional, and yes....IT'S A MESS but who cares, right?
Smokin' Okie over in Pleasant Hill mixes caramelized sauted onions in with their pork and it's to die for.
Marinated tri-tips from WINCO are hard to beat, we find. Did two Saturday for six people and had enough for just two sandwiches the next day (not very large).
Boy, did I screw up toay: went to Food MAXX and got their family pack of pork short ribs, not baby back ribs, put our rib rub on them and put on the BBQ for 9 hours at 200 degrees or less, ended up up with enough ribs to last the two of us a week or more! They turned out great, but we'll probably have them too long this next week....probably won"t do that again soon unless we have a HUGE party, but it was good to check out the capacity of our new BBQ. Looks like I know what dinner will be for the next week. Got any good ideas for sides? Recipes would be good.....
Posted on Mon, 04/14/2008 - 06:16 — by roygur
Joined: Sep 2006
Posts: 430
I like a nice juicy Rib Steak marinated the night before cooking. I buy most of my meats now at Costco. Once in a while I choose Raleys for convenience and I know they are a clean store.
Joined: Mar 2006
Posts: 409
Ditto, Raley's, Smokey. Less than a mile from us now. Also the best produce section..
Roy Gursky http://gurskyranch.com
Joined: Jul 2006
Posts: 1147
You do realize Roy, that by starting these threads about BBQ meats, tomatos and haircuts, that you run the risk of incurring the wrath of "you-know-who" over the hill. After all, OFEC wouldn't even exist if we'd stuck to serious, controversial topics and didn't waste our time on such trivial banter.
I know. I'll do some research and see if environmentalists somewhere in the country are trying to limit the cutting of hickory trees, the life's blood of serious barbeque enthusiasts. There's got to be a way we can infuse this discussion with some heavy duty debating. This is way too good natured. We're losing our edge. We're getting soft. I want to see blood and guts and veins in my teeth.
Joined: Mar 2007
Posts: 322
Only an imbecile would link hickory to fine BBQ. There was a study published that showed Mesquite to be the ONLY fine BBQ wood. I'd show it to you but I made the information up to make myself seem clearly superior to everyone else on this thread. Stinkin hickoristas -------------------------------------------------------------------------------- Carl Spackler: This crowd has gone deadly silent, a Cinderella story outta nowhere. Former greenskeeper and now about to become the masters champion.
Joined: Jul 2006
Posts: 1147
Time constraints prohibit me from listing all the studies that will prove that you're full of guano. There's also a link to an 8,347 page document that supports the theory that hickory smoke flavor in meat is a sure fire cure for [bleep]ly heat but if you open it your computer will explode.
Joined: Nov 2007
Posts: 49
Boneless Skinless chicken - Anywhere Marinated Pork Loin - Sam's Club Shrimp Ka-bobs - wherever produce is fresh and shrimp is on sale:)
Joined: Mar 2007
Posts: 322
I'm glad you started a few new threads Roy. It was getting grim. I did a 4lb BBQ brisket yesterday on my pellet grill. 175-200 degrees for 10 hours with a vinegar pepper mop sauce. The brisket was pretty cheap at Brentwood Fine Meats. Used mesquit and grapevine pellets. It was delicious. Next time I'll cook it overnight to get about 4-8 more hours on it. Real Texas BBQ Brisket with an Arkansas Cider Vinegar BBQ Sauce. Make you a deal next time I'll bring it to one of your get togethers.
fixin to make some brisket ya'll. Peas -------------------------------------------------------------------------------- Sandy: I want you to kill every gophers on the golf course! Carl Spackler: Correct me if I'm wrong Sandy, but if I kill all the golfers, they're gonna lock me up and throw
Joined: Jan 2008
Posts: 529
Poultry:
Whole chicken with the backbone cut out so it will lay flat on the grill. For special occasions a whole smoked turkey (all day job).
Beef:
Tri/Ball tip roast or a large rib eye steak
Pork:
St Louis style ribs or thick pork chops.
The only thing I get at the same place every time is the ribs as Save-Mart on E.18th carries them cut the way I like. Everything else where ever it looks good and the cost is right.
Joined: Jul 2006
Posts: 1147
Get a big hunk O pork, ( as non-lean as possible) , coat it with a good dry rub, (shameless plug alert) that "Bone Suckin' Rib Rub at your place Roy is excellent, wrap it and let it rest overnight and smoke it low and slow all day with a handfull of applewood chips tossed on the coals every hour or so. I've tried different mops but I always worry that too much of the rub washes away so I fill up a spritzer bottle with apple cider and give it a spray now and then.
Voila! Pulled Pork. Yank it apart and toss it with a thin Memphis style BBQ sauce and serve it on toasted buns with a big helping of slaw made with cabbage, minced onion, yellow mustard, white vinegar, sugar and salt. The slaw should go in the sandwitch if you want to be traditional, and yes....IT'S A MESS but who cares, right?
Smokin' Okie over in Pleasant Hill mixes caramelized sauted onions in with their pork and it's to die for.
Joined: Nov 2007
Posts: 49
I am definitely going to try this one!! justamom1
Joined: Mar 2006
Posts: 409
Marinated tri-tips from WINCO are hard to beat, we find. Did two Saturday for six people and had enough for just two sandwiches the next day (not very large).
Roy Gursky http://gurskyranch.com
Joined: Feb 2008
Posts: 20
Ribs low and slow!!
Joined: Mar 2006
Posts: 409
Boy, did I screw up toay: went to Food MAXX and got their family pack of pork short ribs, not baby back ribs, put our rib rub on them and put on the BBQ for 9 hours at 200 degrees or less, ended up up with enough ribs to last the two of us a week or more! They turned out great, but we'll probably have them too long this next week....probably won"t do that again soon unless we have a HUGE party, but it was good to check out the capacity of our new BBQ. Looks like I know what dinner will be for the next week. Got any good ideas for sides? Recipes would be good.....
Roy Gursky http://gurskyranch.com