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Alienator
Picture of SIG4EVA
posted
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.





SIG556 Classic
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Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 6299 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
semi-reformed sailor
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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,



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Posts: 8800 | Location: Temple, Texas! | Registered: October 07, 2006Reply With QuoteReport This Post
Alea iacta est
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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






quote:
Balzé Halzé:now I see that you're about as bright as a black hole, and twice as dense. Good lord.
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Posts: 3012 | Location: Staring down at you with disdain, from the spooky mountaintop castle.  | Registered: November 20, 2010Reply With QuoteReport This Post
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Oh sweet Jesus!


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Posts: 19368 | Location: SE PA | Registered: January 12, 2001Reply With QuoteReport This Post
Alienator
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Baby back ribs


SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 6299 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
Drill Here, Drill Now
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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.
Big Grin I'm offended. Texas BBQ ain't an also it's THE BBQ. Big Grin

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:



    Ego is the anesthesia that deadens the pain of stupidity

    DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
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    Posts: 20351 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
    My dog crosses the line
    Picture of Jeff Yarchin
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    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.
     
    Posts: 12685 | Registered: June 20, 2007Reply With QuoteReport This Post
    Alienator
    Picture of SIG4EVA
    posted Hide Post
    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.


    SIG556 Classic
    P220 Carry SAS Gen 2 SAO
    SP2022 9mm German Triple Serial
    P938 SAS

    Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
     
    Posts: 6299 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
    I Am The Walrus
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    I'm not even on the level of an amateur. I use an electric smoker with pre-made rubs. Frown


    _____________

     
    Posts: 11700 | Location: El Paso | Registered: March 12, 2005Reply With QuoteReport This Post
    Member
    posted Hide Post
    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.
     
    Posts: 21019 | Registered: June 12, 2005Reply With QuoteReport This Post
    women dug his snuff
    and his gallant stroll
    posted Hide Post
    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.
     
    Posts: 10659 | Registered: August 12, 2002Reply With QuoteReport This Post
    Invest Early, Invest Often
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    Everyone loves my BBQ Turkey....20 pounder I did for Thanksgiving. Done on a charcoal Weber.

     
    Posts: 957 | Location: Escaped California...Now In Sunny, Southern Utah | Registered: February 15, 2003Reply With QuoteReport This Post
    Fourth line skater
    Picture of goose5
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    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.


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    OH, Bonnie McMurray!
     
    Posts: 6338 | Location: Pueblo, CO | Registered: July 03, 2005Reply With QuoteReport This Post
    Member
    Picture of ShouldBFishin
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    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...

     
    Posts: 1618 | Location: MN | Registered: March 29, 2009Reply With QuoteReport This Post
    Member
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    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?


    .
     
    Posts: 279 | Registered: January 26, 2006Reply With QuoteReport This Post
    Ammoholic
    Picture of Skins2881
    posted Hide Post
    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.








    Jesse

    Sic Semper Tyrannis
     
    Posts: 18535 | Location: Loudoun County, Virginia | Registered: December 27, 2014Reply With QuoteReport This Post
    No, not like
    Bill Clinton
    Picture of BigSwede
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    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


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    Posts: 3752 | Location: GA | Registered: September 23, 2009Reply With QuoteReport This Post
    Age Quod Agis
    Picture of ArtieS
    posted Hide Post
    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




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    Posts: 11683 | Location: Central Florida | Registered: November 02, 2008Reply With QuoteReport This Post
    Member
    Picture of Expert308
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    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.
     
    Posts: 6421 | Location: Portland, OR | Registered: February 12, 2007Reply With QuoteReport This Post
    Honor and Integrity
    posted Hide Post
    All these great pictures, but I've yet to see any samples delivered to my home Big Grin
     
    Posts: 2138 | Location: Fitchburg, WI | Registered: March 24, 2009Reply With QuoteReport This Post
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