Conquer Club

What is your favorite thing to BBQ?

Mine is pork ribs.

Here is what I did today:



Now, remember that I said BBQ and not grill...there is a difference.

BBQ is cooked low and slow and smoked until meat begins to just fall off the bone!

Grilling is high heat that is meant to sear. Steaks, hamburgers, hot dogs are just some of the things you traditionally put on a grill. BBQ is different.

I just wanted to make that point...

I myself like the beef ribs but I BBQ usually the babyback. The usual, dry rub over night, 225 degrees for 5 or 6 hours covered in aluminum with beer at the bottom of the pan. Then put on the grill with a homemade BBQ suace for a few minutes. Sounds like what I did yesterday. Six slabs and no left overs, people must of liked it.

Buddy and I took a turkey, and cut it in half with a sawz-all. Then injected the hell out of the meat. Then put it on the "smoker"... indirect heat...water pan....hickory wood to put on the charcoal for smoke.....damn that was an awesome bird.

bedub1 wrote:Buddy and I took a turkey, and cut it in half with a sawz-all. Then injected the hell out of the meat. Then put it on the "smoker"... indirect heat...water pan....hickory wood to put on the charcoal for smoke.....damn that was an awesome bird.

I forgot to put Turkey on the poll. That is one of my favorites as well!

Hickory wood is a good all around smoke, but my favorite so far has been Maple. Maple makes an excellent sweet smoke that really compliments beef and pork.

I used to use Oak when I was in Arizona, Oak is a great smoke to. I will have to get some and mix it with Maple and see what I get.

Have you tied apple wood? Quite nice.

I think I have to go with chicken. I like to slow roast it over an open wood fire in a basket or the long skewer you'd use for hot dogs. Wings on the hot dog skewer makes for some fine eating.

We've done thin strips of marinated steak also, the bonus with that is you can buy the cheapest steaks and they turn out great. You can put them in the flames and cook them faster than the chicken too.

2dimes wrote:Have you tied apple wood? Quite nice.

I think I have to go with chicken. I like to slow roast it over an open wood fire in a basket or the long skewer you'd use for hot dogs. Wings on the hot dog skewer makes for some fine eating.

We've done thin strips of marinated steak also, the bonus with that is you can buy the cheapest steaks and they turn out great. You can put them in the flames and cook them faster than the chicken too.

That's called grilling, I am talking about BBQ.

And I have tried apple wood. It is nice as well, but Maple is my all time favorite.

I haven't done chicken in the smoker, but I have done turkey and duck. If you haven't BBQed duck, you should go out right away and buy one and throw it in the smoker! Heavenly!

No no no. When you do the chicken over an open flame like a camp fire you hold it over but far away from the fire, it takes hours.

I like regular steaks grilled using a propane BBQ high heat flip them often.

You forgot buffalo!

How's the price of Bison there muy? It's typically just slightly more expensive than beef here. Tasty critters, some find it dry because it's lower in fat though.

We got Bison here in Dakota Territory. I have never smoked it, however, on the grill it is really good, and Buffalo burgers are to die for! The best burger I have ever had!

Something I've never seen is Bison ribs. Those must be pretty awesome!

2dimes wrote:No no no. When you do the chicken over an open flame like a camp fire you hold it over but far away from the fire, it takes hours.

I like regular steaks grilled using a propane BBQ high heat flip them often.

You are talking about flash frying or flash roasting...BBQ is done with indirect heat and smoke.

2dimes wrote:Something I've never seen is Bison ribs. Those must be pretty awesome!

Bison ribs are not as good. As they are tougher than other ribs you can get. It is probably best to use Bison ribs for soup stock, I think. They are good, they are just tough, even when slow cooked, they are a little chewier than what i would like.

Lamb chops.

Serbia wrote:Lamb chops.

Isn't that a sock puppet?

DaGip wrote:

2dimes wrote:No no no. When you do the chicken over an open flame like a camp fire you hold it over but far away from the fire, it takes hours.

I like regular steaks grilled using a propane BBQ high heat flip them often.

You are talking about flash frying or flash roasting...BBQ is done with indirect heat and smoke.

Well you can disagree but that's why it takes hours to cook the chicken.

2dimes wrote:

DaGip wrote:

2dimes wrote:No no no. When you do the chicken over an open flame like a camp fire you hold it over but far away from the fire, it takes hours.

I like regular steaks grilled using a propane BBQ high heat flip them often.

You are talking about flash frying or flash roasting...BBQ is done with indirect heat and smoke.

Well you can disagree but that's why it takes hours to cook the chicken.

I am sorry, that is just how I see the difference. Even though you are cooking your chicken slow, it is still over direct heat. You can cook a piece of chicken in a cast iron frying pan, put it on the stove top, and turn the heat to simmer and cook that piece of chicken for hours. It will be the juiciest, most tender piece of chicken that you have ever had!

Flash frying is awesome, I agree with you. And chicken is about the best piece of flesh you can get when it has been flash fryed all day long...

Another good wood to use is Olive trees. Excellent for fish.

Sackett58 wrote:Another good wood to use is Olive trees. Excellent for fish.

Never tried that...sounds interesting. But some woods are better for certain types of meat than others. Olive may be good for fish, but it might not work for pork entirely.

2dimes wrote:How's the price of Bison there muy? It's typically just slightly more expensive than beef here. Tasty critters, some find it dry because it's lower in fat though.

About the same price, but the taste can be as god if not better then products from cattle.

And Gip, this area hasn't been called "Dakota Territory" for at least 100 years. And Wyoming became it's own territory in 1868.

But yeah, Buffalo is delicious.

muy_thaiguy wrote:

2dimes wrote:How's the price of Bison there muy? It's typically just slightly more expensive than beef here. Tasty critters, some find it dry because it's lower in fat though.

About the same price, but the taste can be as god if not better then products from cattle.

And Gip, this area hasn't been called "Dakota Territory" for at least 100 years. And Wyoming became it's own territory in 1868.

But yeah, Buffalo is delicious.

Bah! You know you love South Dakota, mashed potato man!

"barbeque" (NC definition): slow-cooked pulled pork with either eastern (vinegar-based) or western (tomato-based) sauce.

"barbeque" (PAC NW definition): to grill out

a nice big juicy steak!

wicked wrote:"barbeque" (NC definition): slow-cooked pulled pork with either eastern (vinegar-based) or western (tomato-based) sauce.

"barbeque" (PAC NW definition): to grill out

the term Barbeque actually came from a Native American word that sounded like Barbaquoa. Believe it or not, Euro-centrics never encountered real Barbeque until they ran into the Native Americans. The Native Americans would put their game on top of wooden racks and let them sit there all day with smoldering coals. The smoke technique preserved the food and improved the flavor...thusly this is the true definition of BBQ.

Traditional BBQ is done with Pork and Chicken (Texans will tell you so!), while all other meats are considered roasted or smoked or grilled.

The term BBQ has been slaughtered by amateurs to mean anything from steaks to hamburgers to hot dogs, but the true meaning of the word has been lost do to ignorance.

BBQ is low and slow over indirect heat and smoke. Grilling is high heat, fast, and over a direct heat source.

But regardless how you or Wickedpedia describe it, it is all good...and if there is pulled pork, BBQ chicken and ribs...it can technically be called a BBQ, even if you have grilled food. But I stand in defense of the BBQ definition I put forth.

Ever been to a pig pickin?