This is a touchy subject but I'm sure we can all agree BBQ amazing. Being born and raised in NC, BBQ consists of smoked pork/hog with your choice of sauce (Eastern/Lexington). There is also Texas, Memphis, KC, Alabama, etc.

Personally, I love all kinds of BBQ. I've been seriously smoking meats for the last 5 years or so. Once I've reached financial security with my normal job, I plan to retire and open up a BBQ restaurant for fun because I love smoking meats so much. I've already got a signature rub, Lexington style sauce, and sides. My BBQ slaw needs work but my coleslaw is amazing.

I would love to see what kind of BBQ you guys enjoy, like to make, or have questions about.

I'll start us off with the brisket I made a few days ago.

I know what eastern NC bbq is! I lived in Wilson. Bills BBQ (Bills closed several years ago when he died, but Marty has opened up a small store using his dads process) and Parker’s BBQ, over in Goldsboro they have McCalls, But since moving to Texas I KNOW what BBQ is!

This message has been edited. Last edited by: MikeinNC,

I love to BBQ. It’s what I do most weekends. Here are a few pics I already had on postimage. I’ll upload some more later. I have lots of BBQ photos.

Brisket





Pastrami







New York Roast

Oh sweet Jesus!

Baby back ribs

quote:

Originally posted by SIG4EVA:
This is a touchy subject but I'm sure we can all agree BBQ amazing. Being born and raised in NC, BBQ consists of smoked pork/hog with your choice of sauce (Eastern/Lexington). There is also Texas, Memphis, KC, Alabama, etc.

I'm offended. Texas BBQ ain't an also it's THE BBQ.

In all seriousness, I like many styles of BBQ:

Beef - Texas is my hands down favorite style. With proper technique and rub then sauce is completely unnecessary. The ultimate Texas BBQ insult is, "it needed sauce."

Sausage - Once again, Texas reigns supreme. One of the things I missed most when I lived in Anchorage and Calgary wasn't I couldn't even buy the peppery sausage in a grocery store or "BBQ" Restuarant.

Pulled pork - Carolina style. I'm more of a Carolina mustard style than vinegar style.

Ribs - Memphis style. I grew up on KC style ribs, but once I had Memphis style I never looked back.

Salmon - Hard to beat the brine and technique I learned in Alaska

I've never tried the Alabama white sauce style BBQ, but then again I'm not much of a mayo fan.

Here are some Memphis style ribs I smoked on my BGE:

Looks awesome!

What smokers are you guys using?

I bought a GMG Davy Crockett that I’m disappointed with.

I ordered a Yoder 460 but they are 3 months out.

quote:

Originally posted by Jeff Yarchin:
Looks awesome!

What smokers are you guys using?

I bought a GMG Davy Crockett that I’m disappointed with.

I ordered a Yoder 460 but they are 3 months out.

Sadly an electric I've had for years. I'm going to upgrade to a BGE/Kamado Joe or pellet smoker this year. I was waiting for the thing to die but it still hasn't.

I'm not even on the level of an amateur. I use an electric smoker with pre-made rubs.

quote:

Originally posted by Jeff Yarchin:
Looks awesome!

What smokers are you guys using?

I bought a GMG Davy Crockett that I’m disappointed with.

I ordered a Yoder 460 but they are 3 months out.

I have a Kamado Joe and also a Weber Smokey mountain. The weber smokey mountain does an excellent job, better than the Kamado Joe as far as imparting smoke flavor. I like using Hickory for Pork.....and pecan wood for other things.

I don’t have any way of posting photos, but I bought a Horizon offset barrel stick burner about two years ago. It took some learning, but I’ve really mastered pork ribs and butts. Turkey breast is also a fan favorite. Beef ribs are also pretty amazing. Brisket generally turns out pretty great too. I’ve only done maybe six or eight, I really need more practice. I’m a Texas BBQ fan, so salt, pepper, and post oak are they way I tend to cook.

Everyone loves my BBQ Turkey....20 pounder I did for Thanksgiving. Done on a charcoal Weber.

The last brisket I did was when my brother and his new wife were in town. She is a high level computer programmer that works in down town Seattle. I noticed she was picking through the meat avoiding anything with a red color. She thought that part was under cooked. I explained to her that its not under cooked. The red color is on the outside of the meat. Its called the smoke ring and its a sign of good BBQ.

I got my first smoker about 20 years ago and have been hooked since.

Pulled pork (using a varation of Skin's rub), ribs and lately brisket are pretty typical of the meats I smoke.

Frequently I will throw some hard boiled eggs on the smoker for 20 minutes or so after my ribs are done - they make the best egg salad sandwiches!


Here's a couple of pics from the last brisket...

quote:

Originally posted by TomV:
Everyone loves my BBQ Turkey....20 pounder I did for Thanksgiving. Done on a charcoal Weber.

That looks fantastic!

What kind of Weber charcoal grill, regular kettle grill, smokey mountain?

How many hours?


.

quote:

Originally posted by Jeff Yarchin:
Looks awesome!

What smokers are you guys using?

I bought a GMG Davy Crockett that I’m disappointed with.

I ordered a Yoder 460 but they are 3 months out.

I just use my gas grill with a Smokemiester attachment added, works great.

The smokin' hot Wife asked me to smoke some ribs for Sunday dinner, I'll be posting then. We like a KC type dry rub for the smoking and then finished with a vinegar baste, covered for a couple hours

Ok. All done on a medium BGE.

Chicken and Veggies



Traditional Mixed Smoked



Stuffed Pork Fattie




Slow Smoked Chicken



Ribs and Sausage



Traditional Rib Dinner

You guys are killin' me. The only smoking I've ever done was on my Weber kettle charcoal grill using the low & slow indirect method. Sort of works, but not really. It's more of a steaks, burgers and chicken kind of cooker. Maybe someday when other priorities are dealt with I'll be in a position to buy a real smoker. My brother and brother-in-law both have Traegers and my brother especially has turned out some great BBQ on his.

All these great pictures, but I've yet to see any samples delivered to my home