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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,485
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#15301 | |
Shit
Join Date: Jun 2008
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Quote:
And they ship. |
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Posts: 55,715
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#15302 | |
Shit
Join Date: Jun 2008
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Quote:
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Posts: 55,715
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#15303 | |
Shit
Join Date: Jun 2008
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Quote:
I smoked some pineapple brats yesterday from him in fact. They were great |
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Posts: 55,715
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#15304 | |
MVP
Join Date: Aug 2017
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Quote:
I don't like vinagar based but I do like the acid it brings |
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Posts: 13,669
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#15305 |
Supporter
Join Date: Aug 2000
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Improvised, semi-WT/semi-upscale, Cuban sammy with plain rippled chips. Arnold Palmer w/lots of ice.
Mike's Killer 21-seed bread, 'buttered' with Duke's mayo, into skillet to brown/crisp. Layer in deli-ham, Sam's club habanero cheddar, bread'n'butter pickle sliced longways, thin-sliced onion and stone-ground mustard. Sprinkle a little paprika and spritz a little lime. Close it up and brown both sides well, covered to make sure the inside gets melty. |
Posts: 95,642
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#15306 |
In Search of a Life
Join Date: Mar 2006
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Posts: 22,258
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#15307 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
Any sauce is essentially used to cover for mediocre meat. Barbecue as an 'art form' is designed to cover for mediocre meat. Pork shoulders and briskets are tough, ass cuts of the animal and they're the things most commonly smoked. Hell, dry rubs and smoke are designed to avoid 'letting the meat do the work'. The only thing where the meat truly does the heavy lifting is steaks (so anyone that tells you they grill a great steak is uniformly full of shit - it's steak; ain't anything to it). My preference is strongly in favor of Memphis style barbecue so I typically avoid sauces outright. That said, when I use them, I typically prefer a vinegar based sauce. The molasses heavy stuff is just going to overpower anything whereas vinegar bases are similar to salt in that they will pull out additional flavors as opposed to just making them. |
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Posts: 61,772
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#15308 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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What DJ said.
Usually after I pull my pork I throw a shot of ACV in with a little salt and whatever drippings I've got left over and mix it all up. My FIL coats everything with bbq sauce and while I'm still gonna eat it I don't prefer the overpowering flavor. And it's usually sweet baby rays anyhow. Of course everyone likes their own method but a little vinegar goes a long ways with pulled pork imo. Don't put bbq sauce on the sandwich. Just pickles and mustard. I am a lover of all things vinegar though. Rib mop is apple juice and a little ACV with crushed red pepper. I do glaze those with light bbq sauce so I definitely think it has its place. |
Posts: 41,324
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#15309 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Those sound more like Carolina Red or yellow Q sauce. Memphis I think is much like KC except a bit thinner with a bit more spice. Carolina is heavy on cider vinegar. Arthur Bryant was a Memphis transplant to KC. His sauce was based on passed down family recipe.
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Posts: 24,996
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#15310 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
A mop can make the rub 'bleed' a little bit whereas a good spritz gets better distribution and keeps your rub completely intact. |
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Posts: 61,772
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#15311 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
Chubby's barbecue down in Hayti is just a shack of a place but they have little squeeze bottles of a vinegar/crushed red pepper blend and as far as I know that's their only 'sauce'. Their beef is mediocre but they do good ribs and pulled pork. I've always associated their style with general 'deep south' barbecue rather than the Carolinas, but I could just flat be wrong there. |
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Posts: 61,772
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#15312 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
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Posts: 24,996
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#15313 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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As for mopping, in my opinion, its just another Texas cheat especially on beef. Brisket doesn't need anything but salt and pepper.
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Posts: 24,996
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#15314 |
MVP
Join Date: Aug 2017
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And had no tomato's
Picture from inside AB's BBQ ![]() |
Posts: 13,669
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#15315 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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