Love Bar-B-Q!

&CDFiXER% · April 26, 2015

Pappy's in St.Louis.

Twyford's around here (truck or his place in Jacksonville) or in Springfield, No Swine Left Behind (open weekends only).

Spurshot, that is one nice setup and obviously some talent!

Spurshot · April 27, 2015

Sittin around thinkin...stumbled onto a recipe on Amazing Ribs website....

Corned beef, ...maybe rub one of the two and smoke and steam it into pastrami (Jewish BBQ). Two tri-tips are in the can for a week.

While I was thinking about that, I figured what the heck, I'll smoke up some ribs.

white1500 · April 27, 2015

Lucille's here in Tempe, AZ has some pretty good BBQ. That's our go-to place.

newdude · April 28, 2015

ChevyMan23 · April 28, 2015

Old Hickory BBQ here in Owensboro, Ky. Most BBQ lovers outside of Owensboro get treated to Moonlite BBQ, but all the locals know that Old Hickory is where its at. We're the self proclaimed BBQ Capital of the world. The International BBQ Festival is in a couple weeks even. You want to try the best BBQ and different BBQ, you come here. Hands down.If you google International BBQ Festival, this is the first 1 that comes up.

http://bbqfest.com/

We also have a pretty decent 2 day car ad truck show to go with it.

surebuttercringe · April 28, 2015

This thread is seriously lacking in brisket content. Can't have a barbecue thread without brisket!

sti · April 28, 2015

This thread is seriously lacking in brisket content. Can't have a barbecue thread without brisket!

And smoked mashed potatoes for the side. They are awesome.

&CDFiXER% · April 28, 2015

Two question, and don't toss my a$$ out for not knowing

What are/is smoked mashed potatoes? Never seen nor heard of them.

What are tri-tips?

sti · April 28, 2015

Two question, and don't toss my a$$ out for not knowing

What are/is smoked mashed potatoes? Never seen nor heard of them.

What are tri-tips?

I poke holes in the potatoes and throw them on the smoker with whatever meat I'm smoking. Only put 1/3 of the potatoes you intend to use on the smoker. Fix the remaining 2/3 as you normally would once you get closer to dinner time. Then peel and mash the smoked potatoes in with the others. I usually add cheese and garlic as well to make them cheesy garlic potatoes. The first time I tried I smoked all of the potatoes and it was way to much smoke flavor. I've found the method I described above more to my liking. Your taste buds may like a little more/less smoke. It is just trial and error until you get them like you want them. I should note I use either apple, cherry, or peach wood for smoking. If you are using hickory or mesquite I would cut the number of potatoes on the smoker since the wood produces a stronger smoke flavor.

MikeNH · April 28, 2015

This thread is seriously lacking in brisket content. Can't have a barbecue thread without brisket!

Texas BBQ>all other BBQ. Love brisket.

Back in like 2008/9 I was told to visit Cooper's in Llano by the lady at the hotel. I did and it was amazing. I got back and her husband was there to pick her up. They asked what I thought and I told them I loved it as at the time the only BBQ place I knew of in NH was Famous Daves which isn't anything special.

His reply:

"You see, the issue is that Famous Dave's is a poor imitation of Carolina-style BBQ which itself is a poor imitation of BBQ to begin with.

Even the places up north I've come to like to it Texas style (aka properly) and don't ruin it with sauce.

Luster · April 29, 2015

This thread is seriously lacking in brisket content. Can't have a barbecue thread without brisket!

Saw this pic of BBQ Brisket... STARVING AGAIN!

Spurshot · April 30, 2015

Two question, and don't toss my a$$ out for not knowing

...

What are tri-tips?

Tri-tip is the very bottom of the "Bottom Sirloin" muscle, cut from where the sirloin muscle comes down to the shank. Typically about 2 lbs. It is triangular in shape. It's a big rich beefy flavor cut.

It was popularized in the Central Coast area of California. It has many stories on how it got started, including a story about a butcher in California and other stories. But, the truth is that people have been eating it as long as they've been eating cows. Someone, maybe that butcher, coined the term Tri-tip and it took off in the central California coast area. When you hear "Santa Maria Bar-B-Que" they're talking about open pit, red oak grilled tri-tip. Here's what the grill looks like, but those look like beef ribs to me.

Until very recently, it wasn't available anywhere except California. Even as little as a dozen years ago, it was not common even in California markets. My BBQ buddies across the country tell me they are seeing it sporatically across the country now.

While technically not cooked in the "BBQ" method, it is typically more a grilled steak-like process, since it is a much more tender cut than brisket. With the prices of brisket way up around here, and the fact that it takes many hours to do brisket, and the fact that cooking brisket without a "Texas crutch" can be a gamble on whether you end up with a moist product, I've taken to tri-tip when I want that beefy sliced meat meal.

I've evolved my style of cooking tri-tip to make it have similar flavors of a mesquite smoked brisket, but with different other characteristics. I became notorious for tri-tip on one of the BBQ forums a ways back. I take a tri-tip, dry rub it, on occasion, I'll inject it with a mix of broth, rub, wine, hot sauce, soy sauce. I make a very hot fire with oak or mesquite charcoal, grill the tri-tip to a good sear, pull them off the grill, get them in my smoker running around 200-225F with mesquite, and let them smoke until they come up to medium-rare (about 130F) which usually is 1 1/2 to 2 hours. Slice across the grain, similar to brisket. Even my Texas buddies like this...

99silveradoz71 · April 30, 2015

^Damn this guy. Posting this before I've had dinner and am waiting on the wife's return from work. May be a bbq night.

&CDFiXER% · May 1, 2015

Showed it to a guy at work who is just starting out 'smoking', about his second year. He knew of the Tri-Tip but has not tried one yet. He liked the read! Thank you.

Oh and he is a Silverado driver but not on here. Dunno whats wrong with him ;)