Ace of Spades HQ

June 15, 2013

The Inherent Superiority of New Jersey Barbecue [CBD]
— Open Blogger

Barbecue is a big deal in this country. And nothing suggests good barbecue like a beautiful rack of New Jersey pork ribs.

But....other parts of the country have their own specialties. Kansas City, St. Louis, Memphis, Texas, West Coast or Carolina (Eastern and Western!), and a host of other, smaller regional styles that are too numerous to mention (Although one in particular comes to mind....Western Kentucky barbecued mutton).

The big difference obviously is the kind of meat being barbecued. Pork ribs (St. Louis racks or baby-backs, but more about that later), pork shoulder, pork butt, beef ribs, beef clod, beef brisket, chickens, lamb, shrimp, fish, oysters....you name it, and someone is barbecuing it.

Let's face it though, the heavy hitters are pork and beef. All that other stuff is fun, and it certainly tastes good, but real men barbecue pigs or cattle.

What? Of course not! Women don't barbecue. Women bring their men cold beer or gin & tonics and look good in their waitress outfits while the men are doing God's work at the pit or smoker or grill.

Although....at the risk of being pedantic, grilling and barbecuing are different techniques; Grilling is cooking over direct heat, usually quickly, and barbecuing is cooking with indirect heat, very slowly, with the addition of smoke and dry rubs and liquids to flavor the meat.

The complexity of barbecuing comes from the infinite variety of combinations of smoke (what wood and how much) and temperature. Then there are the various techniques to prepare the meat: dry-rubbing, wet-rubbing, mopping etc. All of these are driven by regional preferences that can vary by town or even street (yes Texas; I'm looking at you).

And don't forget one of the biggest bones of contention: with sauce (and what kind) or dry? Personally, I like my barbecue without sauce -- it allows the skill of the cook to shine through and doesn't mask the subtleties with an often overly sweet or spicy sauce. Of course the thinner sauces, like the Eastern North Carolina vinegar-based ones are delicate, and allow the meat to dominate. I won't discuss Western North Carolina, because their sauces are clearly inferior and don't do the meat justice. And that's too bad, because smoked pork butt is a marvel when it is done correctly, and they do know what they are doing with butt in the Western reaches of NC.

But there are good thick sauces, and the aficionado won't limit himself to dry barbecue. Even the thick sweet sauces of Kansas City can be fun, and they are certainly popular. Most commercial sauces are based on the general recipe from Kansas City: tomatoes (and, often, ketchup), molasses, brown sugar and spices.

And let us not forget South Carolina, or at least the parts that use a mustard-based sauce. I would put SC sauces in the top three, along with Eastern North Carolina, and what I think of as a Flints sauce, which is the sauce I became accustomed to in Northern California, at a place called Flint's Barbecue (it turned to crap and has closed), in Oakland. It's a thinner, very smoky sauce with some bite from spice, vinegar and garlic, and just a touch of tomato. It's an underdog, but it is a good midpoint between the vinegar sauces and the sweet sauces.

All of this is merely a preamble to a discussion about Beef vs. Pork. Most of the country prefers pork (a tip of my hat to those hearty souls in Kentucky who use mutton), but as usual, Texas marches to the beat of different hoofs, and sticks to beef. Personally, I like them both, but I recognize the superiority of pork for most amateur barbecuers. Making a beef brisket is a lot of work, requires a significant investment in time and money (brisket isn't cheap), and there is no guarantee that it will be worth eating after 16 hours in the smoker. Sometimes it just doesn't work out! There are other beef cuts that are perfect for the smoker -- beef ribs and beef shoulder (clod) come to mind. But once again, they are simply more difficult than the equivalent pork cuts, which are readily accessible, inexpensive, and easy to barbecue with a minimum of effort and skill. Be careful with baby-back pork ribs however. They come from farther up on the pig...farther from the holy grail....the belly, so they aren't as fatty, and they are certainly smaller. They don't lend themselves to the long slow cooking that is the hallmark of barbecue. Plus, they tend to be much more expensive than the regular pork ribs available everywhere.

So fire up your backyard smoker, or in a pinch just use slow, indirect heat on your grill, with the addition of some hardwood chips or chunks for the smoke. You probably won't be able to reach the gold standard of barbecuing: Northern New Jersey dry-rubbed pork ribs, but hell, unless you burn it to a crisp and spill your beer, the day won't be a complete loss.

Posted by: Open Blogger at 01:50 PM | Comments (482)
Post contains 852 words, total size 5 kb.

1 Really impressive. How do you get that burnt to a crisp look on the outside of the ribs?

Posted by: Hayabusa at June 15, 2013 12:09 PM (pXQQY)

2 And CBD with the stomp! Atta boy!

Posted by: BCochran1981 - Credible Hulk at June 15, 2013 12:10 PM (GEICT)

3 I am willing to argue with a New Jersican about many things, but not barbecue. Obvious troll is obvious: NJ barbecue is so much better than Texan AND Carolinian varieties that nobody talks about NJ barbecue?

Posted by: major major major major at June 15, 2013 12:14 PM (fRYRo)

4 Well done, CBD, well done. Nice job with the writing, as well. I hope folks will put their recipes in this thread--it could become a real boon to mankind as we sidle on up to the 4th of July. Plus, I am always interested in new recipes...

Posted by: Juan de Hattatime at June 15, 2013 12:14 PM (CqZmo)

5 CHS BBQ Sauce made in Florence, SC is the best. It is a mustard based sauce.

Posted by: Vic at June 15, 2013 12:15 PM (lZvxr)

6 Texas scoffs at you.
https://www.youtube.com/watch?feature=player_embedded&v=Mj9QZWb5e2g

Posted by: Evil Bob's Left Testie at June 15, 2013 12:17 PM (GrtrJ)

7 So I'm watching Armando Montelargo on Flip This House and it seems clear that his business model is predicated upon using workers who speak no English (none dare call them illegals)

Posted by: DAve at June 15, 2013 12:33 PM (albkL)

8 Its baaaack

Posted by: Vic at June 15, 2013 01:51 PM (lZvxr)

9 Just breathe the air around Elizabeth NJ in the summer and your lungs will look like those ribs.

Posted by: Jinx the Cat at June 15, 2013 01:51 PM (Mz89k)

10 Post full of words.

Me not full of bbq.

This is all the wrong.

Posted by: alexthechick - SMOD, you taunty bitch. at June 15, 2013 01:51 PM (Gk3SS)

11 Pretty shoah this means I mean this means wah!

Posted by: Foghorn Leghorn at June 15, 2013 01:52 PM (sOtz/)

12 Those ribs do look delicious!

Posted by: Jinx the Cat at June 15, 2013 01:54 PM (Mz89k)

13 NJ BBQ?! I think what you're seeing is congealed smog protecting the meat from the flies.

Posted by: t-bird at June 15, 2013 01:54 PM (FcR7P)

14 Given that it's 57 ("fifty-seven") degrees in S.F., I think tonight I'll have grilled salmon with a crab Louie salad and a hard cider. Dang that sounds good.

Posted by: SFGoth at June 15, 2013 01:57 PM (Ws/3H)

15 Q

Forkin' A

Posted by: Tobacco Road at June 15, 2013 01:57 PM (4Mv1T)

16 Do not use beach syringes for basting.

Posted by: Beagle at June 15, 2013 01:58 PM (sOtz/)

17 Neighbor went out last year and dropped some serious coin on a smoker. Fucking thing looks like a damn locomotive.

Posted by: FUBAR at June 15, 2013 01:58 PM (Cs2tJ)

18 Given that it's 57 ("fifty-seven") degrees in S.F. It's mid-70's at least down here towards SJ. You can probably bicycle out of that fog bank you're in.

Posted by: t-bird at June 15, 2013 01:59 PM (FcR7P)

19 I look forward to being edjamacted on this here topic.

Posted by: seamrog at June 15, 2013 02:00 PM (ag9uB)

20 oh oh, I hope my better half (from Memphis) don't see this post

Posted by: navycopjoe at June 15, 2013 02:00 PM (UWEUP)

21 Western (NC) Barbecue is by far my favorite, and I'm one of those skinny glutton types. I try everything at Ribfests, BBQ cook-offs, etc. The smoking beforehand is the common thread in the stuff I like, and there's a place here in Central NC that perfectly nails the combination of smoking and sauce. Blue Smoke is it's name if you're ever in the neighborhood. Bib's is bigger and more established, but I'm a Blue Smoke guy.

Posted by: lincolntf at June 15, 2013 02:01 PM (ZshNr)

22 Never eat ribs with a fork. Never. Fucking troglodytes.

Posted by: Fritz at June 15, 2013 02:01 PM (G9Mmf)

23 New Jersey Barbeque? Doesn't that involve a burning car with corpses in it?

Posted by: Stu-22 at June 15, 2013 02:01 PM (k4bdL)

24 The spicy mustard-based sauce at Henry's Smokehouse in Greenville, SC is awesome. I buy a couple bottles every time I pass through Greenville. http://henryssmokehouse.com/

Posted by: snopercod at June 15, 2013 02:02 PM (LvTrc)

25 When they Bar-B-Q bourbon pecan pie, let me know ...

Posted by: Adriane ... at June 15, 2013 02:03 PM (Jv4FA)

26 CBD- Damn well written, aside from your obviously twisted bent towards
Jersey Q.

Posted by: Tobacco Road at June 15, 2013 02:03 PM (4Mv1T)

27 Native of Indiana (so I'm a bit neutral on this BBQ thing) that's lived in KC and now Texas. Been on a project that's caused me to travel to TN and NC in the last year. Furthermore, two people on the project are natives of TN so we've made a point of assessing regional BBQ during our travels. W/o a doubt KC has everyone else covered. Mac's speed shop in Charlotte was excellent, though. Personal favorite is Fiorella's Jack Stack and their pit beans. TX is trailing badly, IMO, and I don't hate beef BBQ. They just ain't that good as a group.

Posted by: HungarianFalcon at June 15, 2013 02:03 PM (i0mOD)

28 Gay guys can't smoke meat: Exhibit A I was visiting a gf in SF and was out on her deck which looked down on the deck of 3 gay guys next door. They were smoking a turkey when it caught on fire. They were trying to put the fire out but it got worse. They tried to remove the flaming turkey but dropped it on the wood deck. They tried to pick up the turkey but the deck caught on fire. I told my gf to call the fire dept.

Posted by: waldo at June 15, 2013 02:04 PM (RZwdH)

29 Can I get just a hot dog with ketchup? Or at the risk of starting a flame war... ...catsup?,

Posted by: Seamus Muldoon at June 15, 2013 02:04 PM (lUCwq)

30 >>>New Jersey Barbeque? Doesn't that involve a burning car with corpses in it? Posted by: Stu-22

Defense Exhibit A) The top photo in this post. What the hell did you think it was??

Posted by: Tobacco Road at June 15, 2013 02:05 PM (4Mv1T)

31 Doesn't that involve a burning car with corpses in it? Come to think of it, you could whip up some New Jersey Goodness by slow cooking over burning tires and asphalt. Maybe keep it moist with some 10W-30.

Posted by: t-bird at June 15, 2013 02:05 PM (FcR7P)

32 I'll also add that the best brisket I've every had might have been at the Montgomery Inn during our visit to Cincinnati.

Posted by: HungarianFalcon at June 15, 2013 02:05 PM (i0mOD)

33 18 Given that it's 57 ("fifty-seven") degrees in S.F.

It's mid-70's at least down here towards SJ. You can probably bicycle out of that fog bank you're in. Posted by: t-bird

I like fog, but in any event, why bike when I can drive my black Audi instead?

Here's where I'll probably order from (although I don't know if they have salmon - it's often a special, but not a regular item) and the stuffed artichoke is great. http://tinyurl.com/6p5ox7n

Posted by: SFGoth at June 15, 2013 02:06 PM (Ws/3H)

34 WTF?!
New Jersey?

On the other hand, at least it isn't some Texas roadkill.

Posted by: Mike Hammer at June 15, 2013 02:06 PM (aDwsi)

35 Until I moved South I thought brisket was a boiled hunk of meat that you ate because it reminded Grammy of the lean years. The brisket down here is a whole different animal. Kinda.

Posted by: lincolntf at June 15, 2013 02:07 PM (ZshNr)

36 Beef ribs don't compare to pork, just because the sweetness of pork meat gives so much more flavor.

Posted by: zsasz at June 15, 2013 02:07 PM (MMC8r)

37 14

Given that it's 57 ("fifty-seven") degrees in S.F., I think tonight I'll have grilled salmon with a crab Louie salad and a hard cider. Dang that sounds good.

Posted by: SFGoth at June 15, 2013 05:57 PM (Ws/3H)

It's 80 here in Charleston but it's strangely pleasant outside. I'm way ahead of you regarding the hard cider. Unfortunately, I believe that quitting smoking has permanently altered my palette so that I can no longer enjoy Crispin. A pity.

Posted by: Sandra Fluke's solid gold diaphragm at June 15, 2013 02:08 PM (7xeJQ)

38 Gay guys can't smoke meat:

Posted by: waldo

Actually, they wet smoke it, with lots of tongue (so I gather).

Posted by: SFGoth at June 15, 2013 02:08 PM (Ws/3H)

29 Can I get just a hot dog with ketchup?

ketchup? what the hell is wrong with you

that's what the tomato slices are for

Posted by: navycopjoe at June 15, 2013 02:08 PM (UWEUP)

40 Now, that takes balz, CBD to boast about NJ BBQ to people from the South and West. I congratulate you. And to the poster above, all of NJ doesn't look like Elizabeth. although people who fly into Newark Airport would get a bad impression of the state Some of it looks like this: http://www.flickr.com/photos/lindalivingston/8449162660/in/pool-warrencountynjusa And people catch trout that are quite big in some of the rivers here

Posted by: FenelonSpoke at June 15, 2013 02:09 PM (cwhM3)

41 My Texas-born, Maryland-raised husband Weirddave makes the best barbecue I have ever had. And I've had barbecue in the south.

Posted by: Gingy at June 15, 2013 02:09 PM (aH+zP)

42 Y'all ain't had barbeque til you've had Texas barbeque. New Jersey. Psh.

Posted by: Lauren at June 15, 2013 02:10 PM (wsGWu)

43 There's a lot of Bosnian immigrants in our region, so many that there were a lot of complaints for a while about their tradition of smoking meat becoming a public menace in the South City.

Posted by: zsasz at June 15, 2013 02:10 PM (MMC8r)

44 Smoking some tuna up there in the OP, I see.

Posted by: Colorado Alex at June 15, 2013 02:11 PM (lr3d7)

45 Just for the record, as I have stated here before, Eastern NC had mastered both barbecue AND white likker while the rest of your were trying to get yer wagons across the Eastern Continental Divide.

Posted by: Tobacco Road at June 15, 2013 02:11 PM (4Mv1T)

46 BBQ lodge. Wilkinson blvd. heavenly hawg

NJ? mmm, not so sure

Posted by: NCwoof at June 15, 2013 02:12 PM (aUQgu)

47 Posted by: Seamus Muldoon at June 15, 2013 06:04 PM (lUCwq) ***** See what I did there? Heh. flame war? Heh. I'm sssmokin'!

Posted by: Seamus Muldoon at June 15, 2013 02:12 PM (7Huj0)

48 Huh. I have my first pork shoulder dry rubbed in the fridge right now. I figure it'll take 9 hours to get it right tomorrow. Wish me luck.

Posted by: TANSTAAFL at June 15, 2013 02:12 PM (52QEX)

49 I grew in in NJ and have had good BBQ exactly once here. And that was a few weeks ago.

Posted by: Rub A Dub Dub at June 15, 2013 02:13 PM (E55AK)

50 NCWoof - Been there many moons ago.

Posted by: Tobacco Road at June 15, 2013 02:13 PM (4Mv1T)

51 Of course, if you saw my "bbq" post from yesterday you'll know that I've got a smidge of false bravado.

Posted by: Lauren at June 15, 2013 02:13 PM (wsGWu)

52 Recipes. Recipes. All these claims of this or that are fricking useless without 'em. C'mon people, think of your duty to mankind. Think how irritated Holder and Obama will be by those excellent July 4th picnics featuring authentic local recipes rather than arugula quiche...

Posted by: Juan de Hattatime at June 15, 2013 02:14 PM (48nJm)

53 Posted by: TANSTAAFL at June 15, 2013 06:12 PM (52QEX)

What temperature are you shooting for?

I go for 195 at least, and I don't really worry if it hits 200-205.

Posted by: CharlieBrown'sDildo at June 15, 2013 02:15 PM (WW8xK)

54 "The Inherent Superiority of New Jersey Barbecue"

Not going to the land of the Obama-hugging RINO squish for anything, not even barbecue.

Sorry.

Posted by: torquewrench at June 15, 2013 02:15 PM (gqT4g)

55 Come on over to KCMO. We get grass and corn fed Iowa beef or pig, and know a thing or two about bbq. NJ? Garden State dude. As in veggies and stuff.

Posted by: Koenig Jojo at June 15, 2013 02:15 PM (Yv6gq)

56 NJ BBQ movie: "Leave the gun. Take the ribs."

Posted by: TANSTAAFL at June 15, 2013 02:15 PM (52QEX)

57 Heh. Really raking you over the coals there.

Posted by: Seamus Muldoon at June 15, 2013 02:15 PM (7Huj0)

58 37 14

Given that it's 57 ("fifty-seven") degrees in S.F., I think tonight I'll have grilled salmon with a crab Louie salad and a hard cider. Dang that sounds good.

Posted by: SFGoth at June 15, 2013 05:57 PM (Ws/3H)

It's 80 here in Charleston but it's strangely pleasant outside. I'm way ahead of you regarding the hard cider. Unfortunately, I believe that quitting smoking has permanently altered my palette so that I can no longer enjoy Crispin. A pity.
Posted by: Sandra Fluke's solid gold diaphragm

///

I'm not a big cider guy -- and can normally only drink the granny smith type (those are the only apples I eat) -- but when I'm a bit high (which I will be tonight), I can't eat/drink anything bitter, spicy, or astringent. Hence, no wine, BUT I find that I do like red hard cider (in this case Newton's Folly).

I understand the occasional cigar, like at my outdoor scotch-tasting last week - I used smoke a few a year myself - but man, I don't know anyone who says, yeah, I'm glad I took up smoking cigs and my life would only be worse if I never did.

Posted by: SFGoth at June 15, 2013 02:15 PM (Ws/3H)

59 Re: Recipes - The key is how you administer heat and smoke. The sauce just kicks it up a notch.

Posted by: Tobacco Road at June 15, 2013 02:16 PM (4Mv1T)

60 I'm sssmokin'!

Posted by: Seamus Muldoon at June 15, 2013 06:12 PM (7Huj0)

Okay, I'll give you that one.

Posted by: CharlieBrown'sDildo at June 15, 2013 02:16 PM (WW8xK)

61 Oops, now I've made an ash of myself.

Posted by: Seamus Muldoon at June 15, 2013 02:16 PM (7Huj0)

62 And the place where they're holding the NJ BBQ competition is in North Wildwood, NJ. They had some damage after Hurricane Sandy, but it still has a lovely boardwalk and big beach.

Posted by: FenelonSpoke at June 15, 2013 02:17 PM (cwhM3)

63 Aaaaaand as an added bonus Scottish Kate and I were down visiting Matt the Marine for the twins 2nd birthday at Camp Lejuene, and I finally got to try the East Carolina BBQ. To die for.

Posted by: TANSTAAFL at June 15, 2013 02:17 PM (52QEX)

64 Posted by: Seamus Muldoon at June 15, 2013 06:15 PM (7Huj0)

Put a lid on it!

[stretching....but]

Posted by: CharlieBrown'sDildo at June 15, 2013 02:17 PM (WW8xK)

65 50 NCWoof - Been there many moons ago.
TR: glad to meetcha.

my old house not so far on 29 in Belmont heading west cross Catawba river bridge. good times

Posted by: NCwoof at June 15, 2013 02:18 PM (aUQgu)

66 Posted by: Seamus Muldoon at June 15, 2013 06:16 PM (7Huj0)

Just don't rub one out!

Posted by: CharlieBrown'sDildo at June 15, 2013 02:18 PM (WW8xK)

67 >>>Camp Lejuene, and I finally got to try the East Carolina BBQ. To die for.
---------------------
Case closed.
Next topic?

Posted by: Tobacco Road at June 15, 2013 02:18 PM (4Mv1T)

"What temperature are you shooting for?

I go for 195 at least, and I don't really worry if it hits 200-205."

Hell, I still have to figure out how to TAKE the temperature.

Posted by: TANSTAAFL at June 15, 2013 02:19 PM (52QEX)

69 @Tobacco Road 59 Exactly! Dave dry-rubs 'em and slow-smokes. Yum.

Posted by: Gingy at June 15, 2013 02:19 PM (aH+zP)

70
I've been bar b qing alot lately, just love it. Kids love it. Wife loves she's not cooking.

I will say I never heard of NJ bbq being the somethin-somethin.

Posted by: Guy Mohawk at June 15, 2013 02:20 PM (g5YAm)

71 Eh, that's nothing to spit at.

Posted by: Seamus Muldoon at June 15, 2013 02:21 PM (qfTqY)

72 NCWoof- Is that old steak house still out there on Wilkinson Blvd? With the neon around the trim. And the BLAZING hot horseradish sauce? I can't remember the name of the place. Dark inside, old red booths. Great beef house.

Posted by: Tobacco Road at June 15, 2013 02:21 PM (4Mv1T)

73 hawgs only -- cows need not apply

Posted by: NCwoof at June 15, 2013 02:23 PM (aUQgu)

74 Curses, foiled again!

Posted by: Seamus Muldoon at June 15, 2013 02:23 PM (awOwL)

75 The problem with Eastern NC BBQ is that the sauce (mustard and vinegar and whatever) is almost always too thin and watery. Like eating wet slices of meat on a vaguely mustardized slice of white bread. I'm going to Rodanthe for a week next month so I'll try a few Eastern versions, but life has taught me to be wary when ordering Eastern BBQ, even in NC.

Posted by: lincolntf at June 15, 2013 02:23 PM (ZshNr)

76 Seamus, you and CBD are just a little saucy tonight to be so early.

Posted by: Tobacco Road at June 15, 2013 02:23 PM (4Mv1T)

77 Not quite 100 posts in for the OT, but whatever: various Asians (from Vietnam and Hong Kong) have been busy attempting to haxx0r my puny little e-mail server which isn't even live yet over the past couple of days.

I'm not a sysadmin though I do play one in real life: how common is it for RDNS lookups to resolve to "localhost"? Seriously, you Linux guys, run this command:

host -a 113.165.178.71

I saw the warnings in /var/log/secure and I was curious.

Posted by: Sandra Fluke's solid gold diaphragm at June 15, 2013 02:23 PM (7xeJQ)

78 I want to shoot you all.

Posted by: Gingy at June 15, 2013 02:24 PM (aH+zP)

79 lincolntf- NO mustard, never ever was, in Eastern NC Q. That would be SC. Maurice's.

Posted by: Tobacco Road at June 15, 2013 02:25 PM (4Mv1T)

You mentioned Flints in Oakland. Agreed about the sauce, and overall among best I have ever had (Shattuck location)...and absolutely THE best out here in Cali.

And it just went away, unfortunately.

Posted by: Andrew at June 15, 2013 02:25 PM (Uutbj)

81 TR. Yes it was there in the late 90s. my daddy's favorite--texas pete on everything at home. The Ranch House, I believe. nothing changed

Posted by: NCwoof at June 15, 2013 02:26 PM (aUQgu)

82 I'll have a hickory daiquiri, Doc!

Posted by: Seamus Muldoon at June 15, 2013 02:26 PM (awOwL)

83 WoofNC - The Ranch House. Yes. I last ate there around 1990.

You can start an old tractor in the winter with the fresh horseradish sauce.

Posted by: Tobacco Road at June 15, 2013 02:27 PM (4Mv1T)

84 The argument that will convince no one, but that I mention for completeness sake: In the New Testament, it was very clear the Romans were kinda serious about citizenship. They gave it out as they chose, withheld it as they chose. You could buy it (as the big purchase of your life), you could (rarely) be given it, you could be born with it--but you could never demand it. I don't recall this being one of Jesus' big problems. Paul's either. Something to keep in mind next time someone brings up the Bible vis a vis amnesty.

Posted by: T. at June 15, 2013 02:27 PM (UAD/m)

85 58

I understand the occasional cigar, like at my outdoor scotch-tasting last week - I used smoke a few a year myself - but man, I don't know anyone who says, yeah, I'm glad I took up smoking cigs and my life would only be worse if I never did.

Posted by: SFGoth at June 15, 2013 06:15 PM (Ws/3H)

Kee-riste, I'd never advise getting hooked on the non-whacky-tobacky. I've been smoke-free for 4 months now (one month over my past record). But, it's interesting that my sense of taste has changed with regard to certain beverages; Crispin and Guinness no longer do anything for me.

Posted by: Sandra Fluke's solid gold diaphragm at June 15, 2013 02:29 PM (7xeJQ)

86 They certainly serve it in NC, whether it originally came from SC or Sri Lanka.

Posted by: lincolntf at June 15, 2013 02:29 PM (ZshNr)

87 lincolntf- eastern style NC Q is vinegar and peppers. That is all.

Posted by: Tobacco Road at June 15, 2013 02:30 PM (4Mv1T)

88 I came across something that has me intrigued but haven't had the chance to try it out yet. Kroger has a line of soft drink flavored barbecue sauces. No brand names but obviously Coke, Dr. Pepper, Mountain Dew, and others.

I have the vague impression that this is a common practice somewhere in the country but if so, where?

Posted by: epobirs at June 15, 2013 02:30 PM (kcfmt)

89 But, it's interesting that my sense of taste has changed with regard to certain beverages; Crispin and Guinness no longer do anything for me.
Posted by: Sandra Fluke's solid gold diaphragm at June 15, 2013

Not even get you drunk?

Posted by: SFGoth at June 15, 2013 02:30 PM (Ws/3H)

90 "Women don't barbecue." This woman does....and I get the beers.....and make the sides.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 02:31 PM (X6akg)

91 OT: wow. landing pattern really changed @ RDU today. Southwest low coming in; never see that

Posted by: NCwoof at June 15, 2013 02:31 PM (aUQgu)

92 What's the matter Gingy, why you gettin all up in our grill for? Sheesh, can't you take a little friendly ribbing, or does that cut too close to the bone?

Posted by: Weirddave at June 15, 2013 02:31 PM (aH+zP)

93 You know what would be great? BBQ Doughnuts.

Posted by: Chris Christie at June 15, 2013 02:31 PM (V1ZIU)

94 "Women don't barbecue."
This woman does....and I get the beers.....and make the sides.
-------------------------
Marry me.

Posted by: Tobacco Road at June 15, 2013 02:31 PM (4Mv1T)

95 Yes, Flint's was the best. Now there is not much left to choose from...except your own backyard, which beats them all.

Posted by: Tutu at June 15, 2013 02:32 PM (CpWI4)

96 Thank you, Horde, for pushing him into puns and me over the edge. I'm going to stab my husband now.

Posted by: Gingy at June 15, 2013 02:32 PM (aH+zP)

97 Jersey? Seriously? Maybe the ribs are good, but you're still in New Jersey

Posted by: Big Brother is tracking comments at June 15, 2013 02:32 PM (LtJhw)

98 Brisket marinaded with a mixture of black pepper, worcestershire, good beer(not Schaefers), various spices(not telling). Get smoker up to 175 with pecan wood. Insert brisket fat side up and leave it alone for 10 hours. At that point wrap it in foil for 2 to 3 more hours. Have a beer, again not Schaefers, and enjoy with coleslaw, pork n beans and beer, still not Schaefers.

Posted by: Joethefatman™ (@joethefatman1) at June 15, 2013 02:32 PM (MnSla)

99 Gotta run eat dinner.

back shortly

Posted by: Tobacco Road at June 15, 2013 02:32 PM (4Mv1T)

100 Isn't New Jersey the Garden State? How would a Garden State know anything about meat?

Posted by: franksalterego at June 15, 2013 02:33 PM (omVzF)

101 You know what you need for good BBQ? Propane and propane accessories.

Posted by: Hank Hill at June 15, 2013 02:33 PM (VlXYw)

102 Tobacco Road, yeah I get that. Literally took me a couple years to figure out why I like one place and don't like another. When I order Eastern Style here in W-S, I get (usually) a mustard sauce. Always the thinner vinegar sauce, and some places there is no mustard at all, but that's what I consider Eastern NC BBQ.

Posted by: lincolntf at June 15, 2013 02:33 PM (ZshNr)

103 And just for the record, before I get banned for humorless non sequiturs, I favor Texas style BBQ. Melt in your mouth beef brisket, mesquite slow-smoked, a little tangy sauce on the side for dipping, onion and dill pickle for accent and boracho beans (pinto). Mmmmmmm good.

Posted by: Seamus Muldoon at June 15, 2013 02:34 PM (5+A3L)

104

195 interior temp or smoking temp.

'cause that's a really high internal.

Posted by: garrett at June 15, 2013 02:34 PM (KryJv)

105 How could a post about BBQ not take on the subject which stirs even greater debate than the Ginger vs. Mary Ann choice? Charcoal vs Propane

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:34 PM (DPdf7)

106 Is it even safe to come back in the comments section? So much drama earlier, I figured it was safer to battle the poison ivy in the backyard.

Posted by: Barney Frank at June 15, 2013 02:35 PM (5QTeW)

107 And I hate the mustard sauce snobs. I prefer a slightly sweet tomato-based sauce.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:35 PM (DPdf7)

108 And the best bbq I've had was a place called Mikeskas in Cameron, Tx.

Sauce free. If you don't mind and even if you do.

Posted by: Joethefatman™ (@joethefatman1) at June 15, 2013 02:36 PM (MnSla)

109 98 Brisket marinaded with a mixture of black pepper, worcestershire, good beer(not Schaefers), various spices(not telling). Get smoker up to 175 with pecan wood. Insert brisket fat side up and leave it alone for 10 hours. At that point wrap it in foil for 2 to 3 more hours. Have a beer, again not Schaefers, and enjoy with coleslaw, pork n beans and beer, still not Schaefers. Posted by: JoethefatmanÂ™ (@joethefatman1) at June 15, 2013 06:32 PM (MnSla) ***** Man, you've been reading my mail! Yum!

Posted by: Seamus Muldoon at June 15, 2013 02:36 PM (IgttM)

110 Is it even safe to come back in the comments section? So much drama earlier, I figured it was safer to battle the poison ivy in the backyard. *** Dangit! What did I miss?

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:36 PM (DPdf7)

111 1) New Jersey ????? Really?
2) Mustard ?
3) Vinegar ?
Are we just listing different ways to screw up a cut of meat?

Posted by: Big Ben at June 15, 2013 02:36 PM (I5Htn)

112 Fuck me. Eric is yelling at Hailey trying to put eyedrops in.

Posted by: Barney Frank at June 15, 2013 02:37 PM (5QTeW)

113 @88 Cola BBQ? Never heard of it and not socking Charlie Gibson. Sweet, sour, hot, hot and sweet, vinegar, mustard, but no soft drinks.

Posted by: Beagle at June 15, 2013 02:38 PM (sOtz/)

114 The BBQ at the top of the post looks perfect to me.

Posted by: lincolntf at June 15, 2013 02:38 PM (ZshNr)

115 106 Is it even safe to come back in the comments section? So much drama earlier, I figured it was safer to battle the poison ivy in the backyard. Posted by: Barney Frank at June 15, 2013 06:35 PM (5QTeW) Is "poison ivy" code for pissed off parents?

Posted by: Hank Hill at June 15, 2013 02:38 PM (VlXYw)

116

What? You mean we're not supposed to just wizz on the meat, toss on a a few handfuls of mustard powder, and CALL it BBQ?

Oh, you guys should have said.

Posted by: South Carolina

Posted by: Laurie David's Cervix at June 15, 2013 02:39 PM (kdS6q)

117 89

Not even get you drunk?

Posted by: SFGoth at June 15, 2013 06:30 PM (Ws/3H)

I don't think I've ever pounded enough hard cider to get inebriated. Guiness, on the other hand, is just on the weak side ABV-wise to begin with. Doing a Century Club with that is super easy. So, no!

I was remarking specifically with regard to the tastes of Crispin and Guiness being no longer pleasant post-smoking. There are other ciders and stouts I still enjoy.

Posted by: Sandra Fluke's solid gold diaphragm at June 15, 2013 02:39 PM (7xeJQ)

118 The big problem with Texas barbecue, and I am a Texan so I know these things, is that they use the damn brisket. The damn brisket is a lousy piece of meat suitable for corned beef but not for barbecue. Shoulder clods are what you want. Tastiest piece of meat on a cow. And sauce is a condiment.

Posted by: huerfano at June 15, 2013 02:39 PM (bAGA/)

119 I dunno, mustard just seems to not go well with beef, esp. BBQ. Tomato, OTOH....

Posted by: SFGoth at June 15, 2013 02:39 PM (Ws/3H)

120 []Given that it's 57 ("fifty-seven") degrees in S.F., I think tonight I'll have grilled salmon with a crab Louie salad and a hard cider. Dang that sounds good.

I'm tired of hot weather already (I'm in VA), and can't wait for fall. As I get older, the skandi genes seem to assert themselves more.

Posted by: pep at June 15, 2013 02:39 PM (6TB1Z)

121 Another thing that I've only seen barbequed in TX is goat, or cabrito. Actually pretty good, and goat was the original BBQ meat.

Posted by: SDN at June 15, 2013 02:39 PM (+pUmI)

122 New Jersy barbeque? The gold standard? Heh. Heh-heh. Now if you were to barbeque New Joisey... Want a twist? Try some KC style sauce but throw a fair amount of those red pepper flakes they give out with pizzas in it and let it sit in the fridge a few days. Slow cook your ribs turning and, as Nam Grunt would say, slathering on the sauce, often. Spicy candy on the outside and juicy tender pork ribs on the inside. Corn on the cob. Tater salad and bread and butter pickles. Don't need to say anything about the ice cold beer of your choice.

Posted by: teej at June 15, 2013 02:40 PM (pQdNP)

123 And I thought Pollock vs. Cod was bad......

Posted by: IllTemperedCur at June 15, 2013 02:40 PM (MBqvE)

124 Hey CBD. Maybe you should have titled the post: "Gird Your Loins!"

Posted by: Seamus Muldoon at June 15, 2013 02:43 PM (qCiKn)

125 What did I miss? *** In depth discussion as to whether we are too chicken little pessimistic and the extent to which we are homophobic especially as regards criticism of Gabe.

Posted by: Hank Hill at June 15, 2013 02:43 PM (VlXYw)

126 New Jersey BBQ tastes like spaghetti sauce and corn syrup.

Posted by: Beto at June 15, 2013 02:43 PM (MhA4j)

127 Bbq goat is f'n fantastic.

Posted by: Joethefatman™ (@joethefatman1) at June 15, 2013 02:44 PM (MnSla)

128 In depth discussion as to whether we are too chicken little pessimistic and the extent to which we are homophobic especially as regards criticism of Gabe. *** oh. That again.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:44 PM (DPdf7)

129 THIN CRUST!

Posted by: garrett at June 15, 2013 02:44 PM (KryJv)

130 North Jersey = Chicken shit

South Jersey = Chicken salad

Thatisall.

Posted by: MCPO Airdale at June 15, 2013 02:44 PM (EdNLk)

131 Jersey? seriously. Best BBQ in the world is Memphis. If you really do it right, Buy American, get a Primo XL ceramic grill. The problem with pigs these days is they are too lean. The fat isn't in em. Buy heritage breeds if you can find them that are full of fat.

Posted by: jeff at June 15, 2013 02:45 PM (MOSsR)

132 This hot Summer day is just screaming out for a DQ blizzard.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:46 PM (DPdf7)

133 128

oh.

That again.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 06:44 PM (DPdf7)

I tried to interject some sysadmin stuff, but it didn't take hold.

Posted by: Sandra Fluke's solid gold diaphragm at June 15, 2013 02:46 PM (7xeJQ)

134 I'm in Texas and within 45 minutes of The Salt Lick, Franklins, and Blacks.... Oh my. Yes, I'm also DEEP in enemy territory.

Posted by: lindaFell at June 15, 2013 02:46 PM (PGO8C)

135

Mmm...yummy looking ribs, CBD.

First time I tried smoking ribs, they turned out like jerky.

I didn't really know much about smoking anything, at that point.

Beef is a little trickier to get good results with, seems to dry out easier.

But I think that Pork ribs just have a better flavor, and tend to be more tender.

Country-style beef 'ribs' are good...if you slow cook them long enough to be tender.

Smoking just makes anything better.

I like to smoke whole chickens and turkey breasts, then freeze them for later consumption.

Same with salmon.

Posted by: wheatie at June 15, 2013 02:47 PM (N2ZBf)

136 I stay out of the Gabe-fests. I originally liked and eventually tolerated him for a while, but when he went full "you're anti-civil rights if you oppose gay marriage" I saw his true colors. He'll say anything, knowing it to be untrue, at the cost of the reputation to a site and many individuals, to get his gay marriage binky. He can have it, and he can enjoy it without my input.

Posted by: lincolntf at June 15, 2013 02:47 PM (ZshNr)

137 I tried to interject some sysadmin stuff, but it didn't take hold. *** There's no squirrel big enough. Maybe boobs. Maybe.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:47 PM (DPdf7)

138 I just came back from City Market in Luling, TX. The brisket tastes like God himself smoked it, and the sausage is nearly as good.

There is literally no better BBQ than a handfull of places within a 75 mile radius of Austin, TX (City Market, Smitty's, Cooper's, Mueller's, etc).

Posted by: tachyonshuggy at June 15, 2013 02:48 PM (Jf2WU)

139
Heard about BBQ bologna. Toss the a big roll into the cooker and let it slowly smoke.

Never had it, but that sounds pretty good.

Posted by: Laurie David's Cervix at June 15, 2013 02:48 PM (kdS6q)

140 Traditional NJ BBQ is always cooked over a burning trash can. For open pit cooking you can use burning tires.

Posted by: Lucky Pierre at June 15, 2013 02:48 PM (5fSr7)

141

28
Gay guys can't smoke meat:

Exhibit A

>>>

Exhibit B:

I'm visiting here in Rehoboth Beach, DE and went to the Giant Food for some food. Two young fabulously stylish males were having a disagreement over what kind of meat to buy for the grill. The dominant guy wanted hamburger. The other one whined and whined that it was "icky" to have to touch raw hamburger meat to mix in the spices and form the patties. He'd much rather have chicken so he wouldn't have to touch the meat.

Now go figure that one out.

Posted by: Count de Monet at June 15, 2013 02:49 PM (7BV/9)

142 139 A friend of mine smoked hot dogs. Fantastic.

Posted by: Gingy at June 15, 2013 02:50 PM (aH+zP)

143 When we have pork ribs on the island, I like just a little taste of ginger. Mmm, finger licking good.

Posted by: Gilligan at June 15, 2013 02:50 PM (BboKe)

144 I wish I were in Tijuana eating barbecued iguana.0

Posted by: Mexican Radio at June 15, 2013 02:51 PM (VlXYw)

145

Maybe boobs.

Maybe.

Are you offering?

Posted by: Colorado Alex at June 15, 2013 02:51 PM (lr3d7)

146 I'm visiting here in Rehoboth Beach, DE and went to the Giant Food for some food. Two young fabulously stylish males were having a disagreement over what kind of meat to buy for the grill. The dominant guy wanted hamburger. The other one whined and whined that it was "icky" to have to touch raw hamburger meat to mix in the spices and form the patties. He'd much rather have chicken so he wouldn't have to touch the meat. Now go figure that one out. Posted by: Count de Monet at June 15, 2013 06:49 PM (7BV/9) Tongs.

Posted by: Vendette at June 15, 2013 02:51 PM (iXuYG)

147 128 tachyonshuggy Smitty's .... ????? - - > KREUSS or Black's < - - ... and Chisholm Trail had good links ...

Posted by: Arbalest at June 15, 2013 02:52 PM (FlRtG)

148 #27 If you are from Indiana, you should head south to Evansville where they have several barbecue joints. However, a local idiosyncrasy is that it is served on rye bread with sliced raw onion.

I assume this is from the German heritage in the area. It's pretty good, though.

Posted by: Miss Marple at June 15, 2013 02:52 PM (GoIUi)

149 Hey T, Paul (Saul of Tarsus) was a Roman citizen. Jesus, well he had that whole God became a man thing going on so wasn't anything gonna happen to Him he didn't let happen.

Posted by: teej at June 15, 2013 02:52 PM (pQdNP)

150 The original Stubbs in Austin was the cafe at a motor inn at 38 1/2st and IH 35 . He had a pit out back. We would go there for breakfast because he had a notion that poor people shouldn't pay what motor lodge travelers pay for two eggs, grits, bacon and toast. We played music there in the evenings too. His pork and beef ribs were good but his brisket was to die for. I remember his Navy surplus kettle he made sauce in.

Posted by: Beto at June 15, 2013 02:53 PM (MhA4j)

151

With the current state of today's males, it's not certain that those two were gay.

Posted by: Colorado Alex at June 15, 2013 02:53 PM (lr3d7)

152

139
Heard about BBQ bologna. Toss the a big roll into the cooker and let it slowly smoke.

Never had it, but that sounds pretty good.

It is good.

I recommend slicing the bologna long-wise, down the middle, though.

This increases the surface area...and thus, increases the smokiness.

Posted by: wheatie at June 15, 2013 02:53 PM (N2ZBf)

153 Are you offering? *** Oh no! That wouldn't do anyone any good.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:53 PM (DPdf7)

154 Barbecued boobs? I'm kinky but not that kinky.

Posted by: WalrusRex at June 15, 2013 02:53 PM (VlXYw)

155 He'd much rather have chicken so he wouldn't have to touch the meat. Now go figure that one out. Posted by: Count de Monet at June 15, 2013 06:49 PM (7BV/9) ***** Kielbasa joke in 5,4,3,2...

Posted by: Seamus Muldoon at June 15, 2013 02:54 PM (Qe5Fw)

156 Wet vs. Dry rub on pork doesn't matter if you don't brine it first.

Posted by: weft cut-loop [/i] [/b] at June 15, 2013 02:54 PM (H4Rpo)

157 I used to believe all BBQ had to be like Piggy Park (Maurice Bessinger) around Columbia, SC. It's where we went when we went to 'town'. Got my first traffic ticket there in 65. I still like SC BBQ hog, but Ribmasters in Whitehouse Texas, and Stanley's in Tyler are hard to beat fo sho. I ate before I started reading this post, thus my supper was fresh cherries, blueberries, turkey with mustard and water. Now I must have booze to offset that healthy stuff.

Posted by: EROWMER at June 15, 2013 02:54 PM (OONaw)

158 Marry me. Posted by: Tobacco Road at June 15, 2013 06:31 PM (4Mv1T)

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 02:54 PM (X6akg)

159

Oh no!

That wouldn't do anyone any good.

Boobs are like pizza: even when they're bad, they're still good.

Posted by: Colorado Alex at June 15, 2013 02:55 PM (lr3d7)

160 I'm visiting here in Rehoboth Beach, DE and went to the Giant Food for some food. Two young fabulously stylish males were having a disagreement over what kind of meat to buy for the grill. The dominant guy wanted hamburger. The other one whined and whined that it was "icky" to have to touch raw hamburger meat to mix in the spices and form the patties. He'd much rather have chicken so he wouldn't have to touch the meat. Now go figure that one out. Posted by: Count de Monet at June 15, 2013 06:49 PM (7BV/9) Did one or both of them have their hands on their hips?

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 02:55 PM (X6akg)

161 Because it is such an important point I'm going to repost and slightly amplify my post, from an earlier thread, on the story about 17 Minute Man nuclear launch officers being relieved at Minot Air Force base last month.

The job of launch crew officer is so serious that the relief of a single launch crew officer anywhere in the Air Force would send condition red alarms throughout the Air Force General officer ranks. The testing and training procedures would be reviewed at the highest priority to find where it had failed to spot a bad actor in such a critical position.

So we find Seventeen drunken frat boys with the nuclear launch keys at a single fucking Air Force base? The odds against that being true are at least a million-trillion to one.

Not no - but hell no. No way that happened the way the Administration is claiming - That is Bull Shit stacked a mile high.

Posted by: [/i] [/b] [/u] [/s] An Observation at June 15, 2013 02:55 PM (ylhEn)

162 Boobs are like pizza: even when they're bad, they're still good. *** It really is hard to find a bad pizza. I am with you on that one.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:56 PM (DPdf7)

163 You want bad pizza, try Papa John's.

Posted by: lincolntf at June 15, 2013 02:57 PM (ZshNr)

164 114 The BBQ at the top of the post looks perfect to me. Posted by: lincolntf at June 15, 2013 06:38 PM (ZshNr) Yeah, I'm with lincoln. That's how I like my BBQ.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 02:57 PM (X6akg)

165

Seriously!?

Charcoal vs Propane

Posted by: Niedermeyer's Dead Horse

Puts nose in air and harumphs. It takes skill and training to BBQ with wood. Any ole monkey can do it with propane and charcoal.

Posted by: CrotchetyOldJarhead at June 15, 2013 02:57 PM (zEeUf)

166 I get tired of hearing about Kansas City's sweet sauce. That's for the out of town folks and a few small areas around a couple of "famous" BBQ places. The vast majority of locals go for hickory smoked pork with a spicy sauce. I went to a couple of the well known places and one actually had cloth napkins and brought me sauce in a frigging bowl! The best are old and smokey inside with big greasy bottles of sauce and a stack of paper napkins on the table. My three favorites are actually on the Kansas City, Kansas side of the state line. I grew up going down the street to Rosedale's which opened in 1934 but they're under new owners and have gone down hill lately. The great thing is that in KC you're never far from some great BBQ.

Posted by: Does this leg smell gammy? at June 15, 2013 02:57 PM (F6NrG)

167 Nom nom nom . . . I'll take half a rack of pork ribs, please.

Posted by: Peaches at June 15, 2013 02:58 PM (8lmkt)

168 Puts nose in air and harumphs.It takes skill and training to BBQ with wood. Any ole monkey can do it with propane and charcoal. *** I definitely prefer the taste of charcoal.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 02:58 PM (DPdf7)

169 Wow I didn't realize anyone lived in New Jersey.

Posted by: Motionview at June 15, 2013 02:59 PM (6Tbb5)

170

I hate making potato salad.

There.

I said it.

Love a good potato salad...but boiling potatoes, peeling them, chopping them, then mixing up a batch....it's a labor intensive job.

Posted by: wheatie at June 15, 2013 02:59 PM (N2ZBf)

171 Boob-B-Q?

Posted by: Nosmo King at June 15, 2013 03:00 PM (d/Dzm)

172 For obvious reasons, I prefer pork BBQ.

Posted by: Evil Blogger Lady at June 15, 2013 03:00 PM (UYjru)

173 Love a good potato salad...but boiling potatoes, peeling them, chopping them, then mixing up a batch....it's a labor intensive job. *** Skip the peeling.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:00 PM (DPdf7)

174 http://www.saltlickbbq.com/ if you want ribs, brisket, and great sausage.

Posted by: RiverRat at June 15, 2013 03:00 PM (YtlEx)

175 Actually, Traditional NJ BBQ is cooked over well seasoned Maple wood and the meat is made up of out of staters , who have had a dry rub with pepper, red pepper flakes and other seasonings. It is best on people who think we all sound like Snooki from "Jersey Shore", that we only vote for Democrats and have never actually seen any of NJ except for the NJ Turnpike and the Airport yet claim o be experts on the state. Ummmm, ummmmm. NJ BBQ is the best. ;^) ;^)

Posted by: FenelonSpoke at June 15, 2013 03:00 PM (cwhM3)

176

Bad Pizza?

Come to Montana. The locals offer you up a wide selection of awful 'za to choose from.

Posted by: garrett at June 15, 2013 03:01 PM (KryJv)

177 He'd much rather have chicken so he wouldn't have to touch the meat.

Oh, yeah, he sounds like "touching meat" is a huge problem for him.

Posted by: Peaches at June 15, 2013 03:01 PM (8lmkt)

178 The best barbeque I ever had was at a little place outside Aleppo. They take a virgin goat, marinate it in spices and then cook it on a spit over hot coals. The sauce they used reminds me of the Hanoi Hilton.

Posted by: John McCain at June 15, 2013 03:01 PM (5fSr7)

179 Oh, yeah, he sounds like "touching meat" is a huge problem for him. *** tee hee

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:02 PM (DPdf7)

180 Yet another way in which NJ is obviously better than the rest of MURRICA, nay, the world. And there's Wawa too, though that's not exclusively NJ.

Posted by: jim_from_nj at June 15, 2013 03:02 PM (Egzuz)

181 This following bit of wisdom will help you pick the very finest barbecue establishments. So don't be fooled, 'cause everybody knows...

You can make good barbecue, and you can pass the health dept. inspection...

But you can't do BOTH.

Posted by: Tobacco Road at June 15, 2013 03:03 PM (4Mv1T)

182 This place has some outstanding BBQ

http://www.saltlickbbq.com/

Posted by: Vic at June 15, 2013 03:03 PM (lZvxr)

183

173...Skip the peeling.

I do...if I'm using the little 'new' potatoes.

But with the big potatoes, the skins come off in the salad and get yucky.

Posted by: wheatie at June 15, 2013 03:03 PM (N2ZBf)

184 So, I'm been working myself to a cinder all day, so I can spend tomorrow driving all day to take the dadster to lunch. Would actually kill for a plate of 'cue like that stuff up top.

Posted by: Peaches at June 15, 2013 03:04 PM (8lmkt)

185

Posted by: John McCain at June 15, 2013 07:01 PM (5fSr7)

Twice Raped Goat is a common dish all over the middle east.

Posted by: garrett at June 15, 2013 03:04 PM (KryJv)

186 lol, garrett!!

Posted by: Peaches at June 15, 2013 03:04 PM (8lmkt)

187
I'm visiting here in Rehoboth Beach, DE....
Posted by: Count de Monet

Poodle Beach

Not that there's anything wrong with that.

Posted by: Laurie David's Cervix at June 15, 2013 03:04 PM (kdS6q)

188 If you have to lather sauce on your BBQ then you're doing it wrong.

Posted by: Tasmaniac at June 15, 2013 03:05 PM (f4t92)

189 #163 Amen! Papa John's has terrible sauce and the crust is not cooked enough. I will only eat it if I am forced to because it is being served at a social event. And that makes me think poorly of the hosts!

Posted by: Miss Marple at June 15, 2013 03:05 PM (GoIUi)

190 well i dont know about jersey but as a texan who worked in the PA. gas fields, i can say with definitive authority, do not, under any circumstances, eat anywhere or anything that purports to cook or be bbq in PA. and that goes for west virginia too, at least the northern part, dont know about anything south of morgantown.

Posted by: vikings fan at June 15, 2013 03:05 PM (O6gVv)

191 It really is hard to find a bad pizza. I am with you on that one.

Well then just visit Pittsburgh. There is this place in the Oakland neighborhood called the Original Hot Dog Shop (the "O" for short). They the nastiest pizza you could possibly imagine. The cheese pizza isn't yellow, it's this iridescent shade of orange. But it is very cheap and the college kids love it.

Posted by: chemjeff at June 15, 2013 03:05 PM (bBtob)

192 Applebees ribs baby! Jackhammer of the bone!

Posted by: That Guy at June 15, 2013 03:06 PM (EMye6)

193 As an East Tennessian, I get to play around a little with my barbarqueing. I use a blend of my own herb-y blend with just a hint of spiceiness. Topped with a homemade Kansas City style barbarque sauce. My neighbors always wander by my house around 6:30 in the evening when it comes off the bone and my grill (I'm a purist, 55 gallon drum cut in half). They claim it's the best they ever had, it's good, but I think they just show up for the free pulled pork.

Posted by: Meaty at June 15, 2013 03:06 PM (ZZPs4)

194 So true, Miss Marple. There was a Papa John's across the street from where I lived for a year. Could not be cheaper or more convenient. Too bad it was essentially inedible. Plenty of bad 'za out there, way too much.

Posted by: Peaches at June 15, 2013 03:06 PM (8lmkt)

195 Amen! Papa John's has terrible sauce and the crust is not cooked enough. I will only eat it if I am forced to because it is being served at a social event. And that makes me think poorly of the hosts! *** The one near me is quite good. It must be a franchise thing.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:06 PM (DPdf7)

196 Exactly, MM. I reject it except in forced circumstances. Far worse than any cafeteria pizza I ever had in grade school. Sucks because the owner seems like he's on the right side, but sugary ketchup does not a pizza sauce make.

Posted by: lincolntf at June 15, 2013 03:07 PM (ZshNr)

197 The cheese pizza isn't yellow, it's this iridescent shade of orange. But it is very cheap and the college kids love it. *** cheese whiz?

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:07 PM (DPdf7)

198 And the McRib. Mmmmmmmmmm Rib like particles, compressed into a patented rib like texture. Pickle and a bun.

Posted by: That Guy at June 15, 2013 03:08 PM (EMye6)

199 I am okay with Papa John's pizza, it's better than Pizza Slut

Posted by: chemjeff at June 15, 2013 03:08 PM (bBtob)

200 And the McRib. Mmmmmmmmmm Rib like particles, compressed into a patented rib like texture. Pickle and a bun. *** disgusting!

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:08 PM (DPdf7)

201
They claim it's the best they ever had, it's good, but I think they just show up for the free pulled pork.
Posted by: Meaty at June 15, 2013 07:06 PM (ZZPs4)

Someone, anyone

Posted by: Joethefatman™ (@joethefatman1) at June 15, 2013 03:08 PM (MnSla)

202 The best pizza I ever had was at a Sicilian place in Saratoga Springs, NY.

Posted by: Vic at June 15, 2013 03:08 PM (lZvxr)

203 cheese whiz?

I don't think so, I think instead it's all of the fats and oils from the extra-cheap type of cheese that they use.

Posted by: chemjeff at June 15, 2013 03:09 PM (bBtob)

204 I'd rather eat a piece of Elio's Frozen pizza than eat a slice of Pappa John's.

Posted by: garrett at June 15, 2013 03:09 PM (KryJv)

205 You know who sounded like the fuckin' king of the 'cue? Nam Grunt. Haven't seen him in a very long time, but I miss him. He was a good dude and I always vicariously enjoyed his wonderful cooking.

Posted by: Peaches at June 15, 2013 03:09 PM (8lmkt)

206 CBD- I also have to say that the title for your post today, while off-pissing to all, is absolutely you. I like it. BraVO.

Posted by: Tobacco Road at June 15, 2013 03:10 PM (4Mv1T)

207 bastards are going to make me roadtrip to stephenville now....

http://www.hardeightbbq.com/

Posted by: vikings fan at June 15, 2013 03:10 PM (O6gVv)

208 He got mad at somebody on here and dropped out.

Posted by: Vic at June 15, 2013 03:10 PM (lZvxr)

209

I definitely prefer the taste of charcoal.

Posted by: Niedermeyer's Dead Horse

I have used pecan, oak, hickory, apple, mesquite and pear. All of them are preferential (for me and the tribe) over charcoal. You can generally cut corners by using 'chips' on the charcoal but it is definitely an art form to use only wood. I am no Monet but I love the challenge....and the beer that the grumpy granma brings. ;-)

Posted by: CrotchetyOldJarhead at June 15, 2013 03:10 PM (x1L8S)

210 'Nam Grunt still pops in and out, albeit briefly.

Posted by: garrett at June 15, 2013 03:10 PM (KryJv)

211 You bastards make your way to Towson, and I will have Weirddave make ribs for you. Bring shitty beer. I like it.

Posted by: Gingy at June 15, 2013 03:10 PM (aH+zP)

212 Skip the peeling.

Posted by: Niedermeyer's Dead Horse

Mmmm, that's good heavy metals!

Posted by: weft cut-loop [/i] [/b] at June 15, 2013 03:11 PM (H4Rpo)

213 #170 My potato salad recipe:

Boil 10 large potatoes in skins.

Meanwhile, chip one onion and 4-5 celery stalks.

When potatoes are done, drain and run cold water over.

Meanwhile, put 6-8 eggs in to boil. Bring to a boil and boil for 2 minutes. Then turn off heat, cover, and let sit for 11 minutes.

Skin potatoes and dice.

Mix potatoes, celery and onions. Add salt and celery seed (NOT celery salt).

Mix again.

Peel and dice eggs and add to the mix.

Add 2+ cups of mayo to cover all items.

This makes a fresh-tasting potato salad without mustard, relish, or any other icky ingredients. This is my mother's recipe from WWII, and a family favorite.

Posted by: Miss Marple at June 15, 2013 03:11 PM (GoIUi)

214 have to say that the title for your post today, while off-pissing to all, is absolutely you.

heh, it's not like he can brag about their sports teams, eh?

Posted by: Peaches at June 15, 2013 03:11 PM (8lmkt)

215

Cajuns and southern swamp rat boys and girls have another meat that's great to grill/bbque.

Gator meat. Gator tail and gator ribs are damn fine eating.

And the meat tastes like pork, not chicken.

Posted by: ExSnipe at June 15, 2013 03:12 PM (PBm/l)

216 and the meat is made up of out of staters , ***** Yeah tell me about it FenelonSpoke. We were going to cook some burgers for a block party and some guy from out of town got all up in my grill.

Posted by: Seamus Muldoon at June 15, 2013 03:12 PM (WyT0S)

217 Ladies and Germs, Muldoon hits it out of the park.

Posted by: Tobacco Road at June 15, 2013 03:13 PM (4Mv1T)

218 The trouble with eating ribs is that you have to be somewhat civilized when eating in public.

Posted by: YIKES1 at June 15, 2013 03:13 PM (mETGQ)

219 Gather 'round, chilluns, and let me tell you the story of the great NJ BBQ war. This happened way, back, oh, probably a good 30 or 40 years B.C. (Before Christie). Back in them days, the state had just finished building the newfangled turnpike thingy, and brother was it a marvel to behold! It took 10,000 Chinamen 30 years to carve that road out of the wilderness, and more than half of them died in the process. Their bones were used to build the Judy Blume comfort station right next to the Anne Morrow Lindbergh daycare facility at the Walt Whitman Travel Plaze in Cherry Hill. True story, you can look it up. Anyhow, with the north and south parts of Jersey connected for the first time, folks began traveling from south to north, and north to south, and naturally they brought their BBQ with them. Trouble started brewing when both tried to don the mantle of "Official NJ BBQ". See, the folks from up north swore that the BBQ had to be slow smoked over a carefully banked tire fire, the meat seasoned with just a touch of spray on tan for 10 hours, then finished by charring the meat in "Newark nectar", the exhaust from a 747 sitting on the tarmac for hours and hours. The southerners disagreed, holding out for a fire made from logs soaked in the urine and feces of Philiadelphians, the meat having been first cleaned in a solution comprised of 2 parts diesel fuel to 5 parts phosphate suds (or, as they called it "drinking water"), and seasoned with a mixture of rubber burnout residue and an oil slick gathered from I-95 during an acid rain. It didn't help matters any when the Camden boys showed up and insisted that proper BBQ was fish, but not just any fish, each fish had to be individually netted from it's own individual oil slick, they insisted that gathering them en mass from the shore just didn't yield the same flavor. The whole mess coulda lead to feudin' and shootin', but all sides agreed to send an emissary to the Carolinas to settle the argument. Johnny "The Tooth" Mortadella headed down south, until he finally located a NC local who told him the best BBQ joint in the world was just ahead on the left. The Tooth drove slowly south, looking in vain for a jug handle so he could get over to the other side of the road, but alas he never found one and ran out of gas at the self serve pumps at South of the Border. That was the last anyone ever saw of Johnny "The Tooth" Mortadella, and so the great NJ BBQ wars continue to this day. Last year it was hoped that the great and powerful Chris Christie might negotiate a settlement, but he showed up drunk, ate all the BBQ, north, south and in between, and fell asleep mumbling something that sounded like "How 'bout the courtesy of a reach around, Barry", and thus the issued remains undecided.

Posted by: Weirddave at June 15, 2013 03:14 PM (aH+zP)

220 Having worked in the pizza industry at the age of 14, I can tell you without a doubt the best pizza is made with cheese that has been grated minutes before. You want a great pizza, pull the cheese right off the grater.

Posted by: That Guy at June 15, 2013 03:14 PM (EMye6)

221 Anthony Bourdain already settled the best bbq argument is his "13 Places To Eat Before You Die". http://www.menshealth.com/nutrition/must-visit-restaurants 13) Oklahoma Joe's Barbecue (Kansas City, Kansas) People may disagree on who has the best BBQ. Here, the brisket (particularly the burnt ends), pulled pork, and ribs are all of a quality that meet the high standards even of Kansas City natives. It's the best BBQ in Kansas City, which makes it the best BBQ in the world. Working only a few miles from Oklahoma Joe's....the Z-Man brisket sandwich is a prominent member of the standard lunch rotation.

Posted by: phxjay at June 15, 2013 03:14 PM (88fA0)

222 it's 7:12 and the stupid Sun is in my eyes I'm shopping and all I see is illegals who are not living in the shadows.

Posted by: soothsayer, malicious communicator at June 15, 2013 03:14 PM (vzLhi)

223 I think your grill needs to be cleaned, Seamus. I think this is the third time you've used that joke on this thread. LOL.

Posted by: FenelonSpoke at June 15, 2013 03:14 PM (cwhM3)

224 NEW JERSEY? Shit. I'm from NYC and I will take Texas BBQ (Lockhart's, specifically) over anything else: no sauce, and brisket that you'd kill your grandmother for.

Posted by: some Asshole at June 15, 2013 03:14 PM (2pJQR)

225 That sounds awesome, Miss Marple!! Nothing ruins a potato salad faster than mustard. Gack!! My grandma made it with eggs. My mom, whose potato salad was my absolute fave, made it like yours, only no eggs and she would put some finely chopped carrot in there for color. Damn, it was good.

It's a giant pain in the ass to make, though. If you don't get the potatoes absolutely the right level of doneness, you end up with potato mush. I have done so on many occasions. Tastes pretty good, but it's not like you can serve it to anyone.

Posted by: Peaches at June 15, 2013 03:14 PM (8lmkt)

226 The trouble with eating ribs is that you have to be somewhat civilized when eating in public. *** At home, I eat with my fingers. In public, I cut it off the bone.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:14 PM (DPdf7)

227 They grill their grandmothers in Texas?

Posted by: FenelonSpoke at June 15, 2013 03:15 PM (cwhM3)

228

What???

No flaming skull and thread for the birth of another Kardashian female?

This place is losing it.

Posted by: Meremortal at June 15, 2013 03:15 PM (1Y+hH)

229 When you are eating ribs in public, manners are not necessary and are discouraged. That's why you get a roll of paper towels at fine establishments.

Posted by: CrotchetyOldJarhead at June 15, 2013 03:16 PM (x1L8S)

230
This makes a fresh-tasting potato salad
Posted by: Miss Marple

That's our family recipe, sans celery seeds.

If you want it fancy, whip up some homemade mayo in the food processor or blender.

Posted by: Laurie David's Cervix at June 15, 2013 03:16 PM (kdS6q)

231

>>> You want a great pizza, pull the cheese right off the grater.

Pro-Tip : Let it (The Mozz.) firm up in the freezer for about 20 minutes first, too. You want it too still be cold when it hits the oven.

Posted by: garrett at June 15, 2013 03:17 PM (KryJv)

232 What??? No flaming skull andthread for the birth of another Kardashian female? Thisplace is losing it. Posted by: Meremortal at June 15, 2013 07:15 PM (1Y+hH) --- Ace will be posting an article about it in 3 years when he misreads the date of the news article.

Posted by: That Guy at June 15, 2013 03:17 PM (EMye6)

233 Speaking of the title of the Post, since CBD is a co-blogger, we might tweak the title to read, The Incoherent Superiority of New Jersey Barbecue [CBD]

Posted by: Seamus Muldoon at June 15, 2013 03:17 PM (vvabc)

234 The trouble with eating ribs is that you have to be somewhat civilized when eating in public.

You gots to bring 'em home, get nekkid and go straight in the shower when you're done. At least, that is the way I do it.

Posted by: Peaches at June 15, 2013 03:17 PM (8lmkt)

235

213...This is my mother's recipe from WWII, and a family favorite.

Nice recipe, MissMarple.

It's similar to one that I make...but I like to use chopped pickles.

My mother's idea of potato salad, was to make a big batch of mashed potatoes...add mustard and relish...and call it 'Mashed Potato Salad'.

So I had to figure out other ways to make it, on my own.

Posted by: wheatie at June 15, 2013 03:18 PM (N2ZBf)

236 I take off an hour to eat lobster and the thread from high science to Papa John's and mcRib. Dammit Been waiting for a month. BTW if you are using barbeque as verb your shit is fucked up and retarded and dismissed from the discussion.

Posted by: Golfman in NC at June 15, 2013 03:18 PM (ZjVkA)

237 227 They grill their grandmothers in Texas?

Posted by: FenelonSpoke at June 15, 2013 07:15 PM (cwhM3)

Yes! After they rape their grandmothers! They are just such uncivilized brutes aren't they?

Posted by: Typical Northeastern Liberal Who's Never Been Further South than Manhattan at June 15, 2013 03:19 PM (bBtob)

238 At home, I eat with my fingers. In public, I cut it off the bone. Posted by: Niedermeyer's Dead Horse at June 15, 2013 07:14 PM (DPdf7) In my case, eating ribs at home is like a seen from the Serengeti Plain.

Posted by: YIKES! at June 15, 2013 03:19 PM (mETGQ)

239 I used to like Bourdain's show, till I went full-on southeast Asia. He wants to live in Vietnam last I heard. No offense to the Asian folk, but his street cred on all things Q related is just nil.

Posted by: Tobacco Road at June 15, 2013 03:19 PM (4Mv1T)

240 Golfman. Started to run back and get you, but I had to eat dinner. Plus, I was too busy blathering.

Posted by: Tobacco Road at June 15, 2013 03:21 PM (4Mv1T)

241 You gots to bring 'em home, get nekkid and go straight in the shower when you're done. At least, that is the way I do it.

Posted by: Peaches

Damn girl! That's righteous. :-D

Posted by: CrotchetyOldJarhead at June 15, 2013 03:22 PM (x1L8S)

242 I meant "till HE[/b[ went full-on southeast Asia..."

Posted by: Tobacco Road at June 15, 2013 03:22 PM (4Mv1T)

243
It's similar to one that I make...but I like to use chopped pickles.
Posted by: wheatie

Ah, I didn't notice the pickles were missing. Yeah, add some minced sweet pickles.

Used kosher dill pickles once by mistake when I was learning to cook. That didn't go over well.

Posted by: Laurie David's Cervix at June 15, 2013 03:22 PM (kdS6q)

244

dammit

Posted by: Tobacco Road at June 15, 2013 03:22 PM (4Mv1T)

245 #225 I bring potatoes to a boil and boil them for twn minutes. At that point I get a fork and from years of experience, can tell if they are approaching done.

I know what you mean about them being over-cooked. I have done that before, which is how I perfected my fork-testing.

This is also why I have given my 2 kids the recipe. No one else in my family can make it.

Once my brother decided to do it. He made it with MIRACLE WHIP!!!!!

ACK, GAG, AWFUL!!!

Posted by: Miss Marple at June 15, 2013 03:22 PM (GoIUi)

246 I put ribs on wifeys shopping list.

Posted by: sTevo at June 15, 2013 03:23 PM (SLhOh)

247 TR Bordain had a good one from Beirut. Not so much theropod or the politics but he was a happy fucker when he saw the Marines.

Posted by: Golfman in NC at June 15, 2013 03:23 PM (ZjVkA)

248 Miracle Whip should be outlawed. It is the most disgusting thing I have ever tasted. gives me the shivers just thinking about it. bleagh

Posted by: Peaches at June 15, 2013 03:24 PM (8lmkt)

249 I'm partial to Bessinger's in Charleston, Maurice's in Columbia. According to Lewis Grizzard, Sweat's Barbeque in Soaperton Georgia is the best. Haven't had it, but that's a place on my list to seek out the perfect barbeque. And New Jersey barbeque sounds as appetizing as Nebraska seafood.

Posted by: Minuteman at June 15, 2013 03:24 PM (dSE0q)

250 213 #170 My potato salad recipe: Boil 10 large potatoes in skins. Meanwhile, chip one onion and 4-5 celery stalks. When potatoes are done, drain and run cold water over. Meanwhile, put 6-8 eggs in to boil. Bring to a boil and boil for 2 minutes. Then turn off heat, cover, and let sit for 11 minutes. Skin potatoes and dice. Mix potatoes, celery and onions. Add salt and celery seed (NOT celery salt). Mix again. Peel and dice eggs and add to the mix. Add 2+ cups of mayo to cover all items. This makes a fresh-tasting potato salad without mustard, relish, or any other icky ingredients. This is my mother's recipe from WWII, and a family favorite. Posted by: Miss Marple at June 15, 2013 07: Saved to file. Miss Marple, thank you very kindly. Yeah, I used to be FR czar of links. From long ago there. I will make your recipe' sometime. Kind regards.

Posted by: backhoe at June 15, 2013 03:24 PM (ULH4o)

251 Did one or both of them have their hands on their hips?

Posted by: Tami at June 15, 2013 06:55 PM (X6akg)

Yes. close-shaved beards, skinny, and talking in that affected way inimical to their tribe. not that there's anything wrong with that.

Posted by: Count de Monet at June 15, 2013 03:24 PM (7BV/9)

252 Thanks for looking out TR.

Posted by: Golfman in NC at June 15, 2013 03:24 PM (ZjVkA)

253 I think Pa. buys 65% of the Miracle Whip sold. That shit is everywhere up there.

Posted by: garrett at June 15, 2013 03:25 PM (uFLQU)

254 In my case, eating ribs at home is like a seen from the Serengeti Plain. *** Hee. Reminds me of a childhood photo of my sister with BBQ sauce from head to waist.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:25 PM (DPdf7)

255 Miracle whip is just plain sacrilege...worth chuckin knuckles over.

Posted by: CrotchetyOldJarhead at June 15, 2013 03:25 PM (x1L8S)

256 Had Bessingers once. Once.

Posted by: Golfman in NC at June 15, 2013 03:26 PM (ZjVkA)

257 Miracle Whip? Is that some kind of B&D gear?

Posted by: Joethefatman™ (@joethefatman1) at June 15, 2013 03:26 PM (MnSla)

258 Yeah, WTF is "miracle whip"? It's no fuckin' miracle, that is for sure

Posted by: chemjeff at June 15, 2013 03:27 PM (bBtob)

259 The measure of barbecue achievement is the size of the barbecue pit itself. Kreuss (in Lockhart, TX) has pits, 6 of them, brick, not metal, wood/charcoal fired (and The Fire has been burning since the 60's, maybe earlier; it was in the Lockhart paper) each one large enough to barbecue a complete adult cow. This means that a NJ dumpster, while large enough, or shipping container, both metal, fail on technical reasons.

Posted by: Arbalest at June 15, 2013 03:27 PM (FlRtG)

260

Eww.....Miracle Whip.

I was raised on the stuff.

My mom called it "mayonnaise"...and I didn't realize there was a difference, until I had the real thing.

Posted by: wheatie at June 15, 2013 03:27 PM (N2ZBf)

261 I did pork ribs a couple weeks ago, (and last year none at all, as they simply weren't available at less than 3 times the cost they are this year, when we could find them at all.....needless to say, my freezer is now stuffed with ribs). It took eight hours of actual smoking to cook them, and starting the night before, stripping the membrane from the cavity side, trimming them, giving them a coat of a nice sweet dry rub, took a couple hours too.

Mop sauce consisted of a mix of cider vinegar, apple juice, beer, and a little commercial bbq sauce. My smoker is the size and shape of a fifty five gallon drum, laid on it's side, and cut in half, with vertical rib racks to hold the ribs upright.....which makes room for more ribs!

I used apple wood for smoke...which is very mild, maybe even too mild.....I may add some hickory to the mix next time. The grill was large enough to accommodate two racks of ribs, a dozen chicken legs, and a bunch of Italian sausage, (the drumsticks were also on a vertical rack). Came out great.

As soon as I get another weekend at home, that's not cold, wet, and miserable, I'll be doing it again.

Posted by: Sticky Wicket at June 15, 2013 03:27 PM (0IhFx)

262 No sweet pickles in my recipe, whether chopped or relish. That would be a travesty!!!

My potato salad is savory and fresh tasting, due to the chipped celery and onions. NO sweetness whatsoever.

However, potato salad is as regional and family-history oriented as barbecue, so whatever you like is ok.

Posted by: Miss Marple at June 15, 2013 03:27 PM (GoIUi)

263 Theropod. Wtf? * The food

Posted by: Golfman in NC at June 15, 2013 03:28 PM (ZjVkA)

264 This means that a NJ dumpster, while large enough, or shipping container, both metal, fail on technical reasons.

How about the 55 gal drum full of oily rags? Will that work?

Posted by: chemjeff at June 15, 2013 03:28 PM (bBtob)

265 Cold, miserable and wet is the best weather for smoking.

Posted by: garrett at June 15, 2013 03:29 PM (uFLQU)

266 I think the "miracle" of Miracle Whip is that people continue to be fooled into believing it is mayonnaise even to this day

Posted by: chemjeff at June 15, 2013 03:29 PM (bBtob)

267 #250 Hi, backhoe! I thought you were the same guy, but haven't wanted to bother you with the connection.

I was Miss Marple on FR as well.

Isn't it amazing how we have known each other on the internet for 15 years?

Posted by: Miss Marple at June 15, 2013 03:29 PM (GoIUi)

268 Author is a know nothing. http://the-crap-i-cook.tumblr.com/post/50299570359/bbq-pork-ribs-served

Posted by: ETF at June 15, 2013 03:29 PM (t74ak)

269 From the post: "...and they do know what they are doing with butt in the Western reaches of NC."

Oh My!

Posted by: George Takei at June 15, 2013 03:29 PM (Mf82S)

270 Wicket- Please advise a date, and what we should bring.

Posted by: Tobacco Road at June 15, 2013 03:30 PM (4Mv1T)

271 #218

Really? I take the opposite approach. Nobody is going to challenge me for ownership of my food at home. It's in public where it must be made clear that any hands or other parts that come too close might become part of the meal.

Posted by: epobirs at June 15, 2013 03:30 PM (kcfmt)

272 Is this also the organ donor thread?

Posted by: soothsayer, malicious communicator at June 15, 2013 03:30 PM (BUcLz)

273 Cold, miserable and wet is the best weather for smoking *** When I was a child my next door neighbor roasted oysters every weekend. It would be freezing and we'd all gather around the drum to stay warm. Good times.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:30 PM (DPdf7)

274 My mother always used Miracle whip. I went next door for a sammich....they had Hellman's.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 03:30 PM (X6akg)

275 My mom made something she called Walter Cronkite potato salad. I think she just used common taters. Wait for it...

Posted by: Seamus Muldoon at June 15, 2013 03:31 PM (HHRCO)

276 One word on the mayo wars-

Dukes

Posted by: Tobacco Road at June 15, 2013 03:31 PM (4Mv1T)

277 How about the 55 gal drum full of oily rags? Will that work? It will "work", in the sense that it will support and contain combustion .... but it is ... declasse ... Besides, what happens when one of the (inevitable) empty tin cans turns out to have a bit of tuna remaining in it? Combine it with the ubiquitous (and on those parts, unavoidable) plastic sugary-ketchup bottle, and ... taste killer.

Posted by: Arbalest at June 15, 2013 03:32 PM (FlRtG)

278 Posted by: Sticky Wicket at June 15, 2013 07:27 PM (0IhFx)

And here I thought I'd never fall in love again . . .

Posted by: Peaches at June 15, 2013 03:32 PM (8lmkt)

279 One word on the mayo wars- Dukes *** In my fridge now.

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:32 PM (DPdf7)

280 According to Lewis Grizzard, Sweat's Barbeque in Soaperton Georgia is the best.

I've been there but it is spelled Soperton.

Posted by: Vic at June 15, 2013 03:32 PM (lZvxr)

281 267 #250 Hi, backhoe! I thought you were the same guy, but haven't wanted to bother you with the connection. I was Miss Marple on FR as well. Isn't it amazing how we have known each other on the internet for 15 years? Posted by: Miss Marple at June 15, 2013 07:29 PM (GoIUi) I recognized you both from there. Use to read there as well but haven't in several years. Remember the T-day recipe threads? T'was me.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 03:32 PM (X6akg)

282 #245

Why the hell does Miracle Whip even exist?

Posted by: epobirs at June 15, 2013 03:33 PM (kcfmt)

283

265 Cold, miserable and wet is the best weather for smoking.

Except if it gets really windy...the wind can knock the temp down on your smoker.

I've had that problem, more than once.

Posted by: wheatie at June 15, 2013 03:33 PM (N2ZBf)

284 I think I'm going to watch The Bridge On The River Kwai tonight.

Yep that's what I'm a gonna do. Later Ffolkes.

Posted by: Joethefatman™ (@joethefatman1) at June 15, 2013 03:33 PM (MnSla)

285 'later Joe

Posted by: Tobacco Road at June 15, 2013 03:34 PM (4Mv1T)

286
they had Hellman's.
Posted by: Tami

Kraft Mayo > Heinz Mayo > Best Foods > Dry > Miracle Whip

Posted by: Laurie David's Cervix at June 15, 2013 03:35 PM (kdS6q)

287 Doing a search on 'soft drink barbecue sauce' produces a tone of recipes but no regional lore.

Posted by: epobirs at June 15, 2013 03:35 PM (kcfmt)

288 Just pulled a batch of country-style pork ribs smoked to perfection from the grill. Low and slow, bitches. Low and slow.

Posted by: Somewhat Sorry To Offend You at June 15, 2013 03:36 PM (ZR4Xh)

289 Hmmm

http://soda-emporium.com/FRESH-18oz-Dr-Pepper-BBQ-Sauce-P1966353.aspx

Posted by: epobirs at June 15, 2013 03:36 PM (kcfmt)

290 New Jersey barbecue. Heh.

Posted by: rdbrewer at June 15, 2013 03:36 PM (Iyg03)

291 Ok, mildly OT: just made my first sausage. Grinder, LEM 5 lb stuffer, pig guts, the whole nine yards. Tried a summer sausage recipe first and it came out just like the spicy stuff I used to get as a kid when the parent would take us to the town JC's pancake supper.

Ahhh, memories.

Anyways, the tie to this thread is when I get my technique fully nailed down, I intend to try a proper Andouille. And smoke it using pecan wood on the Kamado on the patio.

And completely on topic, I'll eat most any barbecue sauce but my vote goes to the Georgia-style sweet BBQ sauces. Oh yeah!

Posted by: Additional Blond Agent at June 15, 2013 03:37 PM (FvyJS)

292 Since there seems to be so many central Texas morons we should meet up at The Salt Lick one day. Great thing is its BYOB and cash only.

Posted by: lindaFell at June 15, 2013 03:37 PM (PGO8C)

293 #245 Miracle Whip is salad dressing. It's a mixture of mayo, vinegar, and sugar. Sort of like slaw dressing.

For some reason, when it was debuted in the early 50's, many housewives thought of it as mayonnaise with spice My mom used to make grilled cheese sandwiches with it. Ick.

And of course, the Kraft Summer theater used to give recipes with Miracle Whip and Kraft Miniature Marshmallows, which increased it's use.

HA!

Posted by: Miss Marple at June 15, 2013 03:37 PM (GoIUi)

294
Why the hell does Miracle Whip even exist?
Posted by: epobir

The Depression. It was cheaper for Kraft to make than real mayo and sold for less.

Became an acquired taste for that generation.

Posted by: Laurie David's Cervix at June 15, 2013 03:37 PM (kdS6q)

295 Grilled cheese sandwiches with Miracle Whip? Eeeewww that's not a miracle, that's a curse

Posted by: chemjeff at June 15, 2013 03:38 PM (bBtob)

296 Another vote for Hard Eight BBQ in Texas.

Posted by: BlueyRaisin at June 15, 2013 03:39 PM (OacuA)

297
Wait for it...

Ok, I admit it....I'm slow. It was a minute or two after reading your post before it hit me.

Posted by: Sticky Wicket at June 15, 2013 03:39 PM (0IhFx)

298 And of course, the Kraft Summer theater used to give recipes with Miracle Whip and Kraft Miniature Marshmallows, which increased it's use. HA! Posted by: Miss Marple at June 15, 2013 07:37 PM (GoIUi) Please say they weren't used in the same recipe...

Posted by: Vendette at June 15, 2013 03:40 PM (iXuYG)

299 #295 Yep. I didn't like grilled cheese until I got it in a restaurant. That sweet Miracle Whip taste didn't go with the sandwich.

As someone up thread said, it was an acquired taste from the Depression years. That would have included my mom.

Posted by: Miss Marple at June 15, 2013 03:40 PM (GoIUi)

300

an acquired taste from the Depression years. That would have included my mom.

Awww. Can we do something to cheer her up?

Posted by: Meghan McCain at June 15, 2013 03:42 PM (uFLQU)

301 Central TX Moron Meet? Name the date!

Posted by: CrotchetyOldJarhead at June 15, 2013 03:42 PM (k/Mc/)

302 One more comment on the Air Force launch officer story.

If the Air Force had actually found 17 nuclear launch officer with attitude problems - heads would be rolling all over the Air Force. It would be a disaster of unimaginable impact.

Are there heads rolling all over the Air Force? No, there aren't.

Did 17 launch officers get relieved? Yes, the Air Force chief of staff testified about it before a Senate Committee.

The Air Force is lying about why the officers were relieved.

The 'attitude problem' story is a David Axelrod cover story. I think it is important to find out why those crews were actually relieved.

Otherwise: I ordered some BBQ at a Florida restaurant several years ago. They gave me two slices of roast beef and a bottle of Heinz Ketchup. Gaaah.

Posted by: [/i] [/b] [/u] [/s] An Observation at June 15, 2013 03:44 PM (ylhEn)

303 Why is it that threads keep coming to a screeching halt today?

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 03:44 PM (X6akg)

304

Just had some very yummy tamales.

Why do people insist on making pizza with so little sauce that you can hardly see it? I miss sauce...

I also miss good deli sandwiches. Nothing here is any better than Subway.

But I can get crawfish fried rice and crawfish tamales!

Posted by: Mama AJ at June 15, 2013 03:44 PM (SUKHu)

305 #294

As acquired tastes go, that has to be on par with picking a fight with someone twice your size as a substitute for a one night stand.

Posted by: epobirs at June 15, 2013 03:44 PM (kcfmt)

306 You know you're in a top self Texan establishment when you see Great Granddaddy's 150 year old guns in a case and pictures of the untamed territories hanging on the walls. Been to a few. Wish I could remember the names. One was Texas Steakhouse. And no, not the franchise.

Posted by: sTevo at June 15, 2013 03:44 PM (SLhOh)

307
And of course, the Kraft Summer theater used to give recipes with Miracle Whip and Kraft Miniature Marshmallows, which increased it's use.
Posted by: Miss Marple

Kraft used to have a recipe for chocolate mayonnaise cupcakes on their jars back in the day.

Tried making them once.

Once.

Posted by: Laurie David's Cervix at June 15, 2013 03:45 PM (kdS6q)

308 sTevo, that's "Texas Roadhouse" anyway
and I was surprised to learn that "Texas Roadhouse" originated in... Ohio

Posted by: chemjeff at June 15, 2013 03:45 PM (bBtob)

309 So Miracle Whip is to mayonnaise what Tang is to orange juice.

Posted by: epobirs at June 15, 2013 03:46 PM (kcfmt)

310 Chocolate mayonnaise cupcakes?

Now that's where the miracle comes in - it's a miracle if anyone survives such a gastronomical disaster

Posted by: chemjeff at June 15, 2013 03:46 PM (bBtob)

311 I also miss good deli sandwiches. Nothing here is any better than Subway.

You have to go hunting for the hole-in-the-wall sandwich places. They are out there but may be hard to find.

Posted by: chemjeff at June 15, 2013 03:47 PM (bBtob)

312 Sounds like he bumped his head.

Posted by: Rdohd at June 15, 2013 03:48 PM (OPKdd)

313 303 Why is it that threads keep coming to a screeching halt today?

Posted by: Tami at June 15, 2013 07:44 PM (X6akg)

I blame Al Gore and his Internet

and Bush

Posted by: chemjeff at June 15, 2013 03:48 PM (bBtob)

314 an acquired taste from the Depression years. That would have included my mom. Awww. Can we do something to cheer her up? === Just had some very yummy tamales. ***** The sun'll come out, tamale. Betcher bottom dollar that tamale, there'll be sun.

Posted by: Seamus Muldoon at June 15, 2013 03:48 PM (GFqRL)

315 NewsBreaker ‏@NewsBreaker 49s NEW: NSA admits listening to U.S. phone calls without warrants - @cnet http://t.co/mukQRfx6PE

Posted by: Niedermeyer's Dead Horse at June 15, 2013 03:49 PM (DPdf7)

316
Chocolate mayonnaise cupcakes?
Posted by: chemjeff

Well, if you think about it, mayo is basically just oil and eggs. You typically use oil and eggs in a cake recipe so -- kinda makes sense.

Posted by: Laurie David's Cervix at June 15, 2013 03:50 PM (kdS6q)

317 When I lived in Jersey many years ago, there was a great German deli. Made the BEST shrimp salad sandwich I ever ate in my life. OMG, giant chunks of shrimp on a crusty roll, little bit of mayo and whatever. I miss real food.

Posted by: Peaches at June 15, 2013 03:50 PM (8lmkt)

318 It's got lots of herbs and glistening sauce, like it's been prepared in a Chinese restaurant.

Posted by: rdbrewer at June 15, 2013 03:50 PM (Iyg03)

319 When I was in Saratoga there was a sub shop around the corner that made the subs on a whole loaf of Italian bread. Enough for 4 people.

Posted by: sTevo at June 15, 2013 03:50 PM (jTr5F)

320 " Became an acquired taste for that generation. " And apparently some of their kids. I kinda like it.

Posted by: shredded chi at June 15, 2013 03:51 PM (5QTeW)

321 That reminds me of the time when I was a kid, I was hungry and wandering around the kitchen, and there were some bananas sitting out, and I remembered having a sandwich with bananas on them, but I couldn't remember the other ingredient, so I chose... mayonnaise

d'oh!

and so now I know - it's peanut butter and bananas, not mayonnaise and bananas

Posted by: chemjeff at June 15, 2013 03:51 PM (bBtob)

322 You fucking bastard. I just finished a rib eye and now I'm hungry again.

Posted by: msr at June 15, 2013 03:51 PM (UMRVv)

323 Oh yeah. My grandmother used to make an awesome mayonnaise chocolate cake. One of her specialties. It was moist and chewy, almost like brownies.

Posted by: Seamus Muldoon at June 15, 2013 03:51 PM (GFqRL)

324 Construction workers and firefighters are the best people to ask for where the best grinders/sandwiches in any given area are, in my experience.

Posted by: lincolntf at June 15, 2013 03:52 PM (ZshNr)

325 I bet they're called New Jersey candied sweetribs.

Posted by: rdbrewer at June 15, 2013 03:53 PM (Iyg03)

326 Tami- We did have a slight hiccup in the space/time continuum at the HQ today. Right when Dave in TX reposted his from a week or so ago. Everybody ran for the doors.

Posted by: Tobacco Road at June 15, 2013 03:53 PM (4Mv1T)

327
And apparently some of their kids. I kinda like it.
Posted by: shredded chi

Yeah. Classic transmission of food preference. Mom's cooking always tasted best and so on.

Posted by: Laurie David's Cervix at June 15, 2013 03:53 PM (kdS6q)

328
You know you're in a top self Texan establishment when you see Great Granddaddy's 150 year old guns in a case and pictures of the untamed territories hanging on the walls.

Been to a few. Wish I could remember the names.

One was Texas Steakhouse. And no, not the franchise.

There used to be a great bbq place near Castroville.....they simply covered the tables with white butcher paper, then piled ribs up in the middle. It was expensive...but geez, that was the best place to eat! What was funny was seeing people order a salad to go along with their meal....delicately poking at their greenery with actual forks, while the rest of the patrons were noisily nom-noming pork on the cob.

Posted by: Sticky Wicket at June 15, 2013 03:53 PM (0IhFx)

329 326 Tami- We did have a slight hiccup in the space/time continuum at the HQ today. Right when Dave in TX reposted his from a week or so ago. Everybody ran for the doors. Posted by: Tobacco Road at June 15, 2013 07:53 PM (4Mv1T) Yeah....virtual fart and everyone disappeared.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 03:54 PM (X6akg)

330 Come to Gerogetown Kentucky and try out the Fat Boys BBQ place. Their pulled pork and chicken sandwhiches are awesome. Dont' really care for their Brisket though, they use a vinegar based brine on it...to sour for me.

Posted by: Johnnyreb at June 15, 2013 03:54 PM (6McTJ)

331 I grew up in Memphis on Rendezvous ribs and Colletas pizza. Left TN 13 years ago and have yet to taste anything better. Every now and then will treat myself and use FedEx and fly a rack of ribs in to myself in New Jersey. If ever in MEM check them out.

Posted by: Alf767 at June 15, 2013 03:55 PM (+5ahd)

332
Oh yeah. My grandmother used to make an awesome mayonnaise chocolate cake. One of her specialties. It was moist and chewy, almost like brownies.

I tried a recipe once for oven baked fish, (salmon in this case....caught by me!), that required each piece to be slathered in mayo before going into the oven. Stupid me....I bought a jar of stuff from the mayo section of the grocery store that turned out to be salad dressing.....blech....that was a fucking disaster.

Posted by: Sticky Wicket at June 15, 2013 03:56 PM (0IhFx)

333 @330. Been to Georgetown once. Toured the Camry plant in early '90's. That is some beautiful country. I like the Lexington area a lot.

Posted by: Tobacco Road at June 15, 2013 03:57 PM (4Mv1T)

334 I see people are extolling the virtues of Salt Lick BBQ. Went once with hubby and kids....drove and drove and drove till we came to the jumping off spot. Finally found it in the middle of nowhere only to realize that the place is BYOB. We didn't BYOB. The place left a bad taste in my mouth, and it had nothing to do with the BBQ. Whoever heard of a BYOB BBQ spot?

Posted by: 'Ette in training, a striving wannabe at June 15, 2013 03:58 PM (Yl4yE)

335 I'm a big fan of Miracle Whip too. After the ninth sailor on a Saturday night, I need a little bit of help "down there".

Posted by: Sandra Fluke at June 15, 2013 03:58 PM (bBtob)

336 " Yeah. Classic transmission of food preference. Mom's cooking always tasted best and so on." Posted by: Laurie David's Cervix To this day, I can't eat anyone else's turkey stuffing on Thanksgiving. Has to be moms with the giblets, heart, liver -the works. My mouth is watering just typing that.

Posted by: shredded chi at June 15, 2013 03:58 PM (5QTeW)

337 #298 By golly those recipes DID include both Miracle Whip and the Miniature Marshmallows!

In fact, of you go to the Kraft Foods site you can find salads with both included, even today!

Posted by: Miss Marple at June 15, 2013 03:58 PM (GoIUi)

338 mmmmm

Posted by: phoenixgirl@phxazgrl..back home at June 15, 2013 03:59 PM (8JJ6O)

339 Big Green Egg. That's all.

Posted by: Foghorn Leghorn at June 15, 2013 03:59 PM (n8LUb)

340

>>The sun'll come out, tamale.

I just went back for more, singing "I love you, tamale...you're always a plate away!"

And speaking of corn, the stuff in the backyard should be almost ready to pick. The sunflowers are about 10 feet tall...

Posted by: Mama AJ at June 15, 2013 03:59 PM (SUKHu)

341 You know you're in a top Texan establishment when they simply covered the tables with white butcher paper, then piled ribs up in the middle. Posted by: Sticky Wicket at June 15, 2013 07:53 PM (0IhFx) There, fixed

Posted by: lindaFell at June 15, 2013 04:00 PM (PGO8C)

342 Yeah. Classic transmission of food preference. Mom's cooking always tasted best and so on." Posted by: Laurie David's Cervix

To this day, I can't eat anyone else's turkey stuffing on Thanksgiving. Has to be moms with the giblets, heart, liver -the works. My mouth is watering just typing that.

So true! I will never again eat a turkey dinner or a corned beef {ampersand} cabbage as good as what my mom made. Just won't happen. Good thing I'm old and Coors Light still tastes okay to me, lol.

Posted by: Peaches at June 15, 2013 04:02 PM (8lmkt)

343
Big Green Egg.

I used to raise Araucana chickens.....and they lay green eggs.

Posted by: Sticky Wicket at June 15, 2013 04:02 PM (0IhFx)

344 @333 We just moved here two months ago from Evil New England. Night and day and we love it.

Posted by: Johnnyreb at June 15, 2013 04:03 PM (6McTJ)

345 #316

Think about who you're saying that to.

It isn't the elements, it's how you put them together. Tasty or poisonous, it's all in the molecules even if they're made of the same elements.

Posted by: epobirs at June 15, 2013 04:03 PM (kcfmt)

346 To this day, I can't eat anyone else's turkey stuffing on Thanksgiving. Has to be moms with the giblets, heart, liver -the works. My mouth is watering just typing that. Posted by: shredded chi at June 15, 2013 07:58 PM (5QTeW) That's exactly how my mom made it too.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 04:03 PM (X6akg)

347 >>>only to realize that the place is BYOB. We didn't BYOB.

Funny about BYOB. We had that in NC till the late '70's as I recall. Used to love to BYOB. Only paid for set-ups. I was old enough to vote when they had a liquor-by-the-drink referendum. The pro-drink crowd had ads on the side of city buses.

"Do You Want Liquor by the Drink, or Liquor by the Gallon?"

I had registered to vote just for this cause at 19 or 20. But then I got to pondering it, and thought, hell! I like liquor by the gallon, and voted against the measure.

Posted by: Tobacco Road at June 15, 2013 04:05 PM (4Mv1T)

348 #334

Was it then or formerly a dry county and the place close to the county line? Stupid zoning laws can do that.

Posted by: epobirs at June 15, 2013 04:05 PM (kcfmt)

349 Oh, fuck me, they're not even showing the hockey game on regular tv. Assholes.

Posted by: Peaches at June 15, 2013 04:05 PM (8lmkt)

350 epobirs, heh

I honestly wasn't thinking about the molecules, I was just kinda grossed out by the idea of mixing chocolate with mayonnaise

Posted by: chemjeff at June 15, 2013 04:05 PM (bBtob)

351 55 Come on over to KCMO. We get grass and corn fed Iowa beef or pig, and know a thing or two about bbq. NJ? Garden State dude. As in veggies and stuff. I travel a lot. I've had the best pig in Memphis, brisket in Tejas, and St Louis style ribs. KC has bbq on lockdown. There's a place called Oklahoma Joes, that is half (working) gas-station, half BBQ in KC that sells a sandwich called the Z-Man. Absolute FOODGASM. By 11:15 on a workday, line is out the door.

Posted by: Brave Sir Robin at June 15, 2013 04:05 PM (qpah5)

352 People outside of Texas don't know what they're missing. One of my favorite dishes is a chopped baker. Baked potato stuffed with butter, cheese, Chopped beef BBQ, and sauce. My mouth waters just thinking about it. If you've never had one you don't know what decadence really is.

Posted by: [/i] [/b] [/u] [/s] An Observation at June 15, 2013 04:06 PM (ylhEn)

353 Reading through all these comment recipes, I have to ask. Are y'all cooking Cornish Game Pig to get a pork shoulder done in 10hrs, or do you just like a mouthful of fat.

Posted by: Rdohd at June 15, 2013 04:06 PM (OPKdd)

354 #350 chemjeff, my daughter has a chocolate cake recipe which uses one cup of mayo. It is really good, although one wouldn't think so. Very moist and chocolately!

Posted by: Miss Marple at June 15, 2013 04:07 PM (GoIUi)

355 334 I see people are extolling the virtues of Salt Lick BBQ. Went once with hubby and kids....drove and drove and drove till we came to the jumping off spot. Finally found it in the middle of nowhere only to realize that the place is BYOB. We didn't BYOB. The place left a bad taste in my mouth, and it had nothing to do with the BBQ. Whoever heard of a BYOB BBQ spot? Posted by: 'Ette in training, a striving wannabe at June 15, 2013 07:58 PM (Yl4yE) Yeah, that's one of the weird things about the place. It is also cash only. People will come in a group with a keg and a huge wad of cash. The wait time can be epic on the weekends, especially after church. It's down the road from my house in a town called Driftwood. I want to live in a place called Driftwood.

Posted by: lindaFell at June 15, 2013 04:07 PM (PGO8C)

356 To this day, I can't eat anyone else's turkey stuffing on Thanksgiving. Has to be moms with the giblets, heart, liver -the works. My mouth is watering just typing that. Posted by: shredded chi at June 15, 2013 07:58 PM (5QTeW) ***** You may have just described the essence of the difference between conservatives and progressives. The value of tradition.

Posted by: Seamus Muldoon at June 15, 2013 04:07 PM (PHJLg)

357

Peaches

{{{X}}}

I have to bring ything else.stuffing every year. Dad won't have anything else.

Posted by: Infidel at June 15, 2013 04:07 PM (gqEUi)

358 The ONLY thing superior in New Jersy is untreatable Super-Clap. They wouldn't know good BBQ from the Pope's aborted baby sandwiches...

Posted by: Fuck Everything NJ at June 15, 2013 04:07 PM (vHRtU)

359 Chil-eeee's baby back ribs.....bitchez.

Posted by: Michael Scott at June 15, 2013 04:08 PM (Phz5D)

360 and so now I know - it's peanut butter and bananas, not mayonnaise and bananas

Posted by: chemjeff at June 15, 2013 07:51 PM (bBtob)

er..for us it was one or the other. whatever 's in the house

eat soon, or the nanners get mushy

Posted by: NCwoof at June 15, 2013 04:09 PM (aUQgu)

361 My mom always boiled the giblets and all that other icky stuff with celery and some seasonings and used the liquid in the stuffing. But the actual giblets went to the critters, she did not put it in the stuffing. Probably why she lived so long.

Posted by: Peaches at June 15, 2013 04:09 PM (8lmkt)

362 Oh good, the fight is on

Posted by: chemjeff at June 15, 2013 04:09 PM (bBtob)

363 My father had a deli he had to sell due to medical problems when I was about 4 or 5. My mother likes to mention that one of his pet peeves was the phrase 'lunch meat.' To him it felt like a conspiracy to rob him of the dinner trade.

Posted by: epobirs at June 15, 2013 04:09 PM (kcfmt)

364 So it's the sauce that makes a man crazy? Good to know.

Posted by: Eleanor's Clit at June 15, 2013 04:09 PM (q4QfH)

365 Dry rub: 1 c NM Medium Red Chile Powder 4 tsp Tequila Lime rub (Whole Foods) 4 tsp Jerk Chicken rub (Whole Foods) 1/2 c garlic powder 2 tsp smoked paprika 1/2 c Mediterranean sea salt, rough ground 1/2 c black pepper, rough ground 1 c light brown sugar On a fully thawed boneless pork shoulder rub all over the night before and let sit in the fridge. At the same time submerge you chips and chunks in water. Let sit on side board to absorb as much water as possible overnight. Slow, cool smoke in side fire smoker using mixture of commercial charcoal, hardwood charcoal topped with pecan chunks and hickory chips or whatever you like. I do not like mesquite as is too strong. Oh, the charcoal works best and allows the best heat control using the minion method. (http://www.youtube.com/watch?v=-yzOPnDcZWc) Try to keep the temp at < 175deg for the first 6-8 hours then to finish let it come up to 225deg for an hour. (This for a 10-12 # shoulder)

Posted by: R Daneel at June 15, 2013 04:10 PM (rSQij)

366 And the only meat they smoke in New Jersy is fake tan 'poles' behind the beach bathrooms...

Posted by: Fuck Everything NJ at June 15, 2013 04:10 PM (vHRtU)

367 I want to live in a place called Driftwood.

Posted by: lindaFell

There are worse #*&@^ing places to live.

Posted by: Al Swearengen [/i] [/b] at June 15, 2013 04:11 PM (H4Rpo)

368 Shit. Note to self, don't post when drinking.

Posted by: Infidel at June 15, 2013 04:12 PM (gqEUi)

369 Seamus: I don't know if you meant the yearning for mom and memories and home cooking, or the deliciousness that is real stuffing, but that was pretty deep man.

Posted by: shredded chi at June 15, 2013 04:12 PM (5QTeW)

370 Try to keep the temp at Posted by: R Daneel at June 15, 2013 08:10 PM (rSQij) ***** Aarrggh! Don't leave us hanging, bro!

Posted by: Seamus Muldoon at June 15, 2013 04:12 PM (udroC)

371 >>>Shit. Note to self, don't post when drinking. Posted by: Infidel

At the HQ, it's a feature, not a bug.

Posted by: Tobacco Road at June 15, 2013 04:12 PM (4Mv1T)

372

CBD,

spare ribs. Done hybrid style.

dry rub (papeeka based.) cook them high (I use the bun toaster on my grill.) add wet chips just before putting the ribs on.

the result is a short smoke before the grilling starts. Finish with mop sauce. Delicious.

Posted by: tsrblke (Phone) at June 15, 2013 04:12 PM (GaqMa)

373 Shit. Note to self, don't post when drinking.

Posted by: Infidel at June 15, 2013 08:12 PM (gqEUi)

Don't be ridiculous!! There wouldn't even BE a blog if everyone did that. Silly!!!

Posted by: Peaches at June 15, 2013 04:12 PM (8lmkt)

374 Shoyu based sauces in Hawaii. Great for BBQ dog.

Posted by: B.O. at June 15, 2013 04:14 PM (Mf82S)

375
So true! I will never again eat a turkey dinner or a corned beef {ampersand} cabbage as good as what my mom made. Just won't happen. Good thing I'm old and Coors Light still tastes okay to me, lol.

I did corned beef with cabbage a couple years ago...came out great. Tender, flavorful....the next year, I did it again, same exact way, and it came out tough, almost inedible. I did a mental post mortem on those two experiences, and have concluded that right around St. Patrick's Day, the stores are flooded with very cheap cuts of corned beef, which apparently come from cattle that even McDonalds rejects.

Of course, greedy bastard that I am, I loaded up the freezer with those cheap cuts of beef...or horse....or hobo, and tortured my family with them for months.

Moral of the story: This is what happens when you make Dad cook inside, and don't hide the super market circulars from him.

Posted by: Sticky Wicket at June 15, 2013 04:14 PM (0IhFx)

376 Don't be ridiculous!! There wouldn't even BE a blog if everyone did that. Silly!!!

Posted by: Peaches at June 15, 2013 08:12 PM (8lmkt)

I'm with Peaches, drunk posting is a feature of this blog

Posted by: chemjeff at June 15, 2013 04:14 PM (bBtob)

377 THE TEMP? THE TEMP? OMG!!!!!!!! THE TEMP!!!!!

Posted by: phoenixgirl@phxazgrl..back home at June 15, 2013 04:14 PM (8JJ6O)

378 I'm pretty sure you could work Miracle Whip into the 'Four Yorkshiremen' sketch.

http://www.youtube.com/watch?v=qlIXn0r0AY8

Posted by: epobirs at June 15, 2013 04:14 PM (kcfmt)

379 TR has the idea

Posted by: chemjeff at June 15, 2013 04:15 PM (bBtob)

380 I love grilled barbequed chicken, but I've made oven baked barbeque chicken that would rival any grill.

Does that make me a BBQ heretic?

Posted by: Craig Poe at June 15, 2013 04:15 PM (BVkEs)

381 Dershowitz on Huckabee....taking about charging Snowden.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 04:17 PM (X6akg)

382 Boss complained cause my lunch smelled "like burnt meat" I cheat and use liquid smoke when in a pinch for ribs. Low and slow.

Posted by: Infidel at June 15, 2013 04:18 PM (gqEUi)

383 380 Does that make me a BBQ heretic?

Yes. Smoke matters. I've been smoking pastrami today.

Posted by: Splunge at June 15, 2013 04:18 PM (bKA83)

384 THE TEMP? THE TEMP? OMG!!!!!!!! THE TEMP!!!!!

Posted by: phoenixgirl@phxazgrl..back home at June 15, 2013 08:14 PM (8JJ6O)

PG!!!!! You mean it's not like summer in Siberia where you live?

Posted by: Peaches at June 15, 2013 04:18 PM (8lmkt)

385 So I think I've been here long enough that I need to get my browser software updated to 1983, so I can up with the blog.

What plug-in do I need to download, for smiley faces, and, er...(ampersands) .

Posted by: Tobacco Road at June 15, 2013 04:18 PM (4Mv1T)

386 361 My mom always boiled the giblets and all that other icky stuff with celery and some seasonings and used the liquid in the stuffing. But the actual giblets went to the critters, she did not put it in the stuffing. Probably why she lived so long.

Giblets are an awesome texture food. Made the Chinese way, stewed in a master sauce of soy, golden rock sugar, star anise, cassia bark, scallions and ginger, sliced thin. Great stuff.

Posted by: Splunge at June 15, 2013 04:19 PM (bKA83)

387 I've been smoking pastrami today.
-------------------------------------
So that's what they're calling it now.

Posted by: Tobacco Road at June 15, 2013 04:19 PM (4Mv1T)

388 Posted by: Sticky Wicket at June 15, 2013 07:56 PM (0IhFx)

My rich cousin from the Low Country swears by the mayo on fish trick. Claimed it also helped when grilling fish as they wouldn't stick to the grill.

Posted by: Hrothgar at June 15, 2013 04:20 PM (Cnqmv)

389 What plug-in do I need to download, for smiley faces, and, er...(ampersands) .

Posted by: Tobacco Road at June 15, 2013 08:18 PM (4Mv1T)

Obviously, I cannot help you with the ampersands, but the smileys are easy. Here's the link to the secret decoder ring:

http://smilies.mee.nu/

Posted by: Peaches at June 15, 2013 04:20 PM (8lmkt)

390 I have the update. Give me your address, TR, and I'll mail you a floppy.

Posted by: shredded chi at June 15, 2013 04:21 PM (5QTeW)

391 TR, the ampersand is a JavaScript issue. Turn off JavaScript and you'll be able to use ampersands.

For the smilies: smilies.mee.nu

Posted by: chemjeff at June 15, 2013 04:21 PM (bBtob)

392 What plug-in do I need to download, for smiley faces, and, er...(ampersands) . Posted by: Tobacco Road at June 15, 2013 08:18 PM (4Mv1T) ***** Bwahahahaha! &&&&&&&&&&&&

Posted by: Seamus Muldoon at June 15, 2013 04:21 PM (sENao)

393 TR, I can't get &s to work on FF but they do on Chrome

Posted by: Niedermeyer's Dead Horse at June 15, 2013 04:21 PM (DPdf7)

394 387 I've been smoking pastrami today.
-------------------------------------
So that's what they're calling it now.

OK, that was funny. But a beef brisket, brined for three days according to the dictates of Michael Ruhlman's Charcuterie book, coated with toasted black peppercorns and coriander seed, and smoked over mesquite, that is serious business.

Posted by: Splunge at June 15, 2013 04:22 PM (bKA83)

395 385 So I think I've been here long enough that I need to get my browser software updated to 1983, so I can up with the blog.

What plug-in do I need to download, for smiley faces, and, er...(ampersands) .

Posted by: Tobacco Road at June 15, 2013 08:18 PM (4Mv1T)

---

What are these "smiley faces" and "ampersands" you speak of?

Posted by: Craig Poe, using a computer the size of a double-wide mobile home at June 15, 2013 04:22 PM (BVkEs)

396 Smilies are racist.

Posted by: Mama AJ at June 15, 2013 04:22 PM (SUKHu)

397 New Jersey sucks.

Posted by: jacke at June 15, 2013 04:23 PM (5Cwv4)

398 testing

<img src="http://smilies.mee.nu/light/15_yellow/icon_smile.gif" />

Posted by: Tobacco Road at June 15, 2013 04:23 PM (4Mv1T)

399 bust

Posted by: Tobacco Road at June 15, 2013 04:24 PM (4Mv1T)

400 There is nothing in the world better than Texas brisket. In Austin, people wait in line for up to 3 hours for Franklin barbecue, and they're sold out by noon. The line for Black's is usually 30 minutes, and it'd be longer if there weren't five other popular joints in town. Salt Lick is so popular that my friends had their wedding there.

There are also some half-assed barbecue joints that are lazy and attract business based on people's expectations. But Texas style brisket, done right, is heaven.

Posted by: Brisco_County at June 15, 2013 04:24 PM (B0Zzk)

401 Greetings: Insallah !!! Allah-u-akbar !!!

Posted by: 11B40 at June 15, 2013 04:24 PM (8JKWI)

402 ...a beef brisket, brined for three days according to the dictates of Michael Ruhlman's Charcuterie book, coated with toasted black peppercorns and coriander seed, and smoked over mesquite, that is serious business.

Posted by: Splunge at June 15, 2013 08:22 PM (bKA83)

----

Sounds like my older brother. Definitely got your game on.

Posted by: Craig Poe at June 15, 2013 04:25 PM (BVkEs)

403 396 Smilies are racist.

Similis are racist. It's like...like...oh, I don't know.

Posted by: Splunge at June 15, 2013 04:25 PM (bKA83)

404 Let me qualify. I just switched back to Firefox, since Chrome is THE GOOGLE.

Posted by: Tobacco Road at June 15, 2013 04:26 PM (4Mv1T)

405 TR, just type : ) (but no intervening space)

Posted by: chemjeff at June 15, 2013 04:27 PM (bBtob)

406 Black as a coal miner's heart?

Posted by: Seamus Muldoon at June 15, 2013 04:27 PM (mFBU7)

407 ☻

Posted by: phoenixgirl@phxazgrl..back home at June 15, 2013 04:28 PM (8JJ6O)

408 I make up a pulled pork recipe I do in the crock pot. Do a dry rub and wrap in fridge then 2 days later put onions, beer and stuff in there cook all day. Fkn awesome.

Posted by: Infidel at June 15, 2013 04:29 PM (gqEUi)

409 I make up a pulled pork recipe I do in the crock pot. Do a dry rub and wrap in fridge then 2 days later put onions, beer and stuff in there cook all day. Fkn awesome. *** recipe please!

Posted by: Niedermeyer's Dead Horse at June 15, 2013 04:30 PM (DPdf7)

410 408 I make up a pulled pork recipe I do in the crock pot. Do a dry rub and wrap in fridge then 2 days later put onions, beer and stuff in there cook all day. Fkn awesome.

Posted by: Infidel at June 15, 2013 08:29 PM (gqEUi)

Would you mind sharing the recipe for this?

Posted by: chemjeff at June 15, 2013 04:30 PM (bBtob)

411 Red, Hot and Blue is the sh*t. Only surpassed by Famous Daves.

Posted by: RWC at June 15, 2013 04:30 PM (zla/4)

412 #406 Coal miners do not have black hearts. I am married to one!

Posted by: Miss Marple at June 15, 2013 04:31 PM (GoIUi)

413 GO HAWKS!

Posted by: garrett at June 15, 2013 04:31 PM (+F0vt)

414 Hawks vs. Bruins?

can they both lose?

Posted by: chemjeff at June 15, 2013 04:32 PM (bBtob)

415 easy, there chemjeff.

Posted by: garrett at June 15, 2013 04:33 PM (+F0vt)

416

Wrong!

3 types of BBQ cooking:

Wet Smoke, dry smoke and direct fire. You can get all three in Llano Texas. Try Coopers in Llano for the best example of direct fire: beef and pork ribs, brisket, pork chops, sirloin steak 2 inches thick, sausage and more. All cooked for hours over a direct fire that is about 3 feet below the meat.

Posted by: Craig from Belvidere at June 15, 2013 04:35 PM (rJQfA)

417 garrett, sorry, as a former St. Louis resident I can't say good things about anything from Chicago, and as a former Pittsburgh resident, I was hoping the Pens would do better than they did, so.....

Posted by: chemjeff at June 15, 2013 04:35 PM (bBtob)

418 Coal miners do not have black hearts. I am married to one! Posted by: Miss Marple at June 15, 2013 08:31 PM (GoIUi) ***** Humblest apologies Miss M. No offense intended. I'd better set it aside for awhile.

Posted by: Seamus Muldoon at June 15, 2013 04:35 PM (bv/ZH)

419 TR, just remember undercooked BBQ can be ☠☠☠☠☠. ☪ No pork for you!! BBQ is good whether ☂ or ☼. Heck, even ☃.

Posted by: RWC at June 15, 2013 04:35 PM (zla/4)

420

Posted by: Infidel at June 15, 2013 08:29 PM (gqEUi)

I cook mine 18-20 hours with no liquid other than a tablespoon of liquid smoke.

The result is indirect heat from the sides of the crock pot, which mimics bbq in a nice way.

Rub and liquid smoke, that's it for me.

Posted by: tsrblke (tablet) at June 15, 2013 04:36 PM (GaqMa)

421 Just finished grilling. Bratwurst Wisconsin style, and I BBQ my first pork shoulder this week. Good times

Posted by: Picric at June 15, 2013 04:36 PM (/yt4m)

422 New times, new tunes. Transformation of America, baby. To the tune of "Anacreon in Heaven": "Oh say do we see, with a security right. How we broadly surveil; Phone and email gleanings. Our oversight is too hard, we do as we might. O'er the nation we watched, as you went internet streaming. And our 24 hour stare, The trons snatched from the air; Gave proof through the night, "Big Brother is aware". Oh say do those private conversations get saved-- All the time do we see, and you best should obey."

Posted by: "Francis Scott Off-Key" at June 15, 2013 04:36 PM (UAD/m)

423 Coal miners don't have black hearts. They have black gold.

The ones who have black hearts are the eco-nazis who portray coal miners as Gaia-rapers.

Posted by: chemjeff at June 15, 2013 04:37 PM (bBtob)

424 Try to keep the temp at <175 deg for 6-8 hours depending on the size of the meat. Then take to 225deg for an hour to finish. WTF? A limit on length of posts? Also try using the minion method for control of heat. http://www.youtube.com/watch?v=-yzOPnDcZWc Use lump (hardwood) charcoal or a mixture of commercial + lump.

Posted by: R Daneel at June 15, 2013 04:37 PM (rSQij)

425 You will align yourself with the Western Conference and this is the last we need speak of the matter.

Posted by: garrett at June 15, 2013 04:38 PM (+F0vt)

426

>>> no liquid other than a tablespoon of liquid smoke.

Holy Schnikes! That's a shit ton of liquid smoke.

Posted by: garrett at June 15, 2013 04:39 PM (+F0vt)

427 O/T: So I was at the garden store today. Ran into one of my former students. He isn't in school any more, but he was sporting a nice tattoo of Che on his wrist. Ugh, kids these days...

Posted by: chemjeff at June 15, 2013 04:39 PM (bBtob)

428 424 Try to keep the temp at WTF? A limit on length of posts? Also try using the minion method for control of heat. http://www.youtube.com/watch?v=-yzOPnDcZWc Use lump (hardwood) charcoal or a mixture of commercial + lump. Posted by: R Daneel at June 15, 2013 08:37 PM (rSQij) And we still don't know what the temp is.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 04:40 PM (X6akg)

429 Testing, anduh 1, anduh 2... &&&&&&&&&&&&&&&&&&&&&&

Posted by: Tobacco Road at June 15, 2013 04:41 PM (4Mv1T)

430

234 The trouble with eating ribs is that you have to be somewhat civilized when eating in public. You gots to bring 'em home, get nekkid and go straight in the shower when you're done. At least, that is the way I do it.

Sounds about how we eat lobster in Maine

Posted by: Meaty at June 15, 2013 04:41 PM (/g5vp)

431 GO HAWKS!

Posted by: garrett at June 15, 2013 08:31 PM (+F0vt)

GO FUCK YASELF!!!

Posted by: Peaches at June 15, 2013 04:41 PM (8lmkt)

432 Huh-

Posted by: Tobacco Road at June 15, 2013 04:41 PM (4Mv1T)

433 OK, a question. I've been doing my smoking in the Big Green Egg. Easier to regulate the temperature than in anything else I've had, but it's still damned tough to keep ribs at the right temperature for the hours they require. I've been VERY tempted by the Bradley smoker. Automatically regulated temperature, lots of capacity. Anyone want to encourage or dissuade me from this path?

Posted by: Splunge at June 15, 2013 04:43 PM (bKA83)

434 432 Huh- Posted by: Tobacco Road at June 15, 2013 08:41 PM (4Mv1T) Only at this blog do we get excited about being able to type and have appear a fuckin' ampersand.

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 04:43 PM (X6akg)

435
My rich cousin from the Low Country swears by the mayo on fish trick. Claimed it also helped when grilling fish as they wouldn't stick to the grill.

Once I repeated the recipe, (same fish....a forty pound king salmon I pulled from Monterey Bay), with real mayo instead of generic 'miracle whip'.....it was pretty damned good.

My wife was extremely upset with me when I came home with that fish....since I refused to allow the usual deck hands to scale, and gut it. I wanted to do that.....uh....in the kitchen. There were slabs of salmon, piles of guts, and scales all over the place.

Posted by: Sticky Wicket at June 15, 2013 04:43 PM (0IhFx)

436 SHARPY!

Posted by: garrett at June 15, 2013 04:43 PM (+F0vt)

437 ChemJeff- I have many fond, drunken memories of the Original Hot Dog Shop in Oakland. Or as we called it then and I continue to call it to this day, "The Dirty O". Cheese fries were the weekend late night staple food, back in the day. Talk about bribing the health department inspectors..... Never knew anybody who ordered the pizza there. Chili dogs or cheese fries.

Posted by: FordCityKathy at June 15, 2013 04:43 PM (moC+6)

438

Suck on that, Peaches.

Hawks up 1 - 0 .

Posted by: garrett at June 15, 2013 04:44 PM (+F0vt)

439

NDH chemjeff, I got another beer and found the recipe. Got a buzz so . . .

4 lb or so pork roast/shoulder

1 or 2 days before make rub.

dry mustard, paprika, kosher salt, red pepper, garlic and cumin to taste. I eyeball it. Rub on roast and wrap in suran wrap and put in in fridge.

In morning, cut 1 or 2 onions in 1/4's and put in bottome of crock pot. Place pork roast on onions add 1 or more cans of beer, 2 tbls of apple cider vinegar and couple tsp of liquid smoke.

Add salt and pepper. cook on high covered 4 hours and low for 4/5 hours.

I also add Carolina BBQ sauce if I can find it here in CO. S imagine you could use any other sause you like. Put a little in while cooking and then after you pull it, add to the sandwich. I think the overnight or 2 in the fridge and the long slow make it work. Just my cheater recipe.

Posted by: Infidel at June 15, 2013 04:44 PM (gqEUi)

440 spill it RWC- I want the code. I now have the alchemy for smileys, and &&&&&&&&&&&&&&&&&&&&&&&& &&&&&&&&&&&&&&&&&&&&&&&&

Posted by: Tobacco Road at June 15, 2013 04:45 PM (4Mv1T)

441 well I favor pork over beef, I have to say that before gets a bad rap because nobody age is it enough these days. 16 to 18 days. what you get the butcher shop of your local supermarket has been aged a whole three days. Three whole freakin' days.

Posted by: jwpaine @PirateBallerina at June 15, 2013 04:45 PM (/lWM8)

442

Posted by: garrett at June 15, 2013 08:39 PM (+F0vt)

Oh I should specify, I do 3 to 4 lbs of meat at a time. So it's about 1 tsp per lb.

Posted by: tsrblke (tablet) at June 15, 2013 04:46 PM (GaqMa)

443 Thanks Infidel!

Posted by: Niedermeyer's Dead Horse at June 15, 2013 04:46 PM (DPdf7)

444 So now I have to ask myself if a freaking ampersand is important enough to read back, find the post with that link, and then take the time TR just did to get the damn thing. Maybe...

Posted by: shredded chi at June 15, 2013 04:46 PM (5QTeW)

445

Posted by: FordCityKathy at June 15, 2013 08:43 PM (moC+6)

Hah I remember they had this video game there that I would go there all the time to try to defeat but now I don't even remember what the game was. Man I was stupid in my youth.

Posted by: chemjeff at June 15, 2013 04:47 PM (bBtob)

446 I had a friend give me a bunch of smoked sea salt that is a nice replacement for liquid smoke.

Posted by: garrett at June 15, 2013 04:47 PM (+F0vt)

447 Ah I see use a less than sign, as in HTML code symbol and the text gets cut. IOW, no math expressions here. Keep the temp at less than 175 deg for six to eight hours then take it to 225 deg for an hour to finish. This is for a shoulder of 10 to 12 pounds. And the Salt Lick in Driftwood uses an open pit method using pecan and oak. They do not dry smoke but cook using a wet mop method over slow heat - maybe 225 then finish direct over the coals. They are BYOB because it is a dry county. Try asking a local who might know something in Austin (Moscow on the Colorado) about conditions. Yes, we still have dry counties in Texas. I am a NM transplant. I always found the places in Lockhart to be way too greasy. They do not live up to the hype. We have a local roadhouse (if I am not going to cook) out at Lavon called Big Daddy's. They used to cater for the "Dallas" TV bunch, new and old versions. This place is flipping great. Good smoke. Done right and creamy sausage to boot. Pulled pork is almost as good as mine. Try sausage from Southside Market in Elgin for a treat.

Posted by: R Daneel at June 15, 2013 04:47 PM (rSQij)

448 well that's one way to play defense. just throw your body in front of the net. heh.

Posted by: chemjeff at June 15, 2013 04:47 PM (bBtob)

449 At some point you have enough ampersands.

Posted by: Barry Barry Quite Contrary at June 15, 2013 04:47 PM (Mf82S)

450 I love beer.

Posted by: Peaches at June 15, 2013 04:48 PM (8lmkt)

451 FordCityKathy, when were you in Pittsburgh?

Posted by: chemjeff at June 15, 2013 04:49 PM (bBtob)

452 chi-- if you are Firefox, click "tools", "options", "content" and uncheck, or disable javascript. I had to reboot the PC also. That gets you &&&&&&&&. Here's the link for smileys http://smilies.mee.nu/

Posted by: Tobacco Road at June 15, 2013 04:49 PM (4Mv1T)

453 new thread

Posted by: Tami[/i][/b][/u][/s] at June 15, 2013 04:50 PM (X6akg)

454 Don't eat much meat any more but I find/found Man Vs Food fascinating with its fascination with large amounts of barbecue.

Posted by: Northernlurker at June 15, 2013 04:50 PM (ieiyL)

455 garrett, smoked sea salt, where did they find that. Sounds yummy!

Posted by: Infidel at June 15, 2013 04:51 PM (gqEUi)

456 Thanks, TR. On Android phone. Almost always. guess that leaves me in 1983? I don't mind. Feel like a rebel against all you cool kids.

Posted by: shredded chi at June 15, 2013 04:52 PM (5QTeW)

457 Chi- My Android just died and I got an Iphone. Blackberry died after one year, then Android after 18 months. We'll see how the apple works.

Posted by: Tobacco Road at June 15, 2013 04:55 PM (4Mv1T)

458

Posted by: Infidel at June 15, 2013 08:51 PM (gqEUi)

They sent me a selection of Sea Salts and a carving set from that Michael Chiarello guy as a thank you gift. He's got some sort of Catalog / Store / Restaurant out of Nappa.

Posted by: garrett at June 15, 2013 04:56 PM (+F0vt)

459 Violated chicken: Use the same rub as above. Go to BBQs Galore and get one or two of these: http://www.bbqgalore.com/beer-can-chicken-rack.html Needless to say, apply the rub the night before and store the bird in the fridge on the rack. Cut the top off of a 12 oz. beer. Drink half of the beer or set aside for beer bread. Cut lemon and orange slices. Get a sprig of lemon thyme and one of sage from the herb garden. Add the fruit and spices to the beer and put in the holder rack. Cooking: Using minion method and choices of soaked woods put the chicken the the offset and the birds in the smoke side. Temp is less than or equal to 175deg for two hours. Take off for long enough to move the remaining coals to the smoke side and finish the birds over direct heat until done. Alternatively, you can cook directly over low coals for about and hour asl long as you do not get thing too hot. Lump charcoal works best. You can make the 'direct' somewhat indirect by having a ring of charcoal around the rim of the grill and making sure the fire is damped with wet chips. Gives you the smoke too. I hope I made ya'll hungry.

Posted by: R Daneel at June 15, 2013 04:59 PM (rSQij)

460 Let us know. I'm curious as to whether I'm missing out on anything. As to the smoked sea salt - whole foods. Or if you don't have one nearby, try them online. Or maybe Williams sonoma.

Posted by: shredded chi at June 15, 2013 05:01 PM (5QTeW)

461

I want the Hawks to lose. Mostly cause they traded off Chelios but also cause they're from Chicago and if they win, the JEF will somehow insert himself in the ONE thing I have left that he can't fuck up.

Posted by: CrotchetyOldJarhead at June 15, 2013 05:04 PM (Os+6p)

462 We have BBQ shrimp in New Orleans but it has nothing to do with grilling, smoking or BBQ sauce. You cook it in BUTTER (with spices).

And keep you sauce to yourselves when cooking pork or beef. Texas brisket rules.

Posted by: Javems at June 15, 2013 05:05 PM (c8xU9)

463 Pappy's BBQ in St. Louis is great. Unfortunately, you have to budget some time for the wait now.

Posted by: Dave S. at June 15, 2013 05:14 PM (UvR6d)

464 CBD, very nicely written post! Interesting and Mmmmmmm.......
I see you didn't mention CT.
On second thought, nevermind!

Posted by: KMM at June 15, 2013 05:19 PM (rRZGV)

465 and so now I know - it's peanut butter and bananas, not mayonnaise and bananas Posted by: chemjeff at June 15, 2013 07:51 PM (bBtob) Dude. A mayo and banana sandwich is nature's most perfect food.

Posted by: Harrison Bergeron at June 15, 2013 05:20 PM (JQuNB)

466 there is NO WAY it can be barbq if there is no barbq sauce!!

Posted by: bgarrett at June 15, 2013 05:22 PM (MAwcm)

467 Dude. A mayo and banana sandwich is nature's most perfect food. I beg to differ. Mayo is the WORST condiment. It's inert. No flavor. Almost any recipe can benefit from substituting mayo w/mustard.

Posted by: Brave Sir Robin at June 15, 2013 05:23 PM (qpah5)

468 We're supposed to trust a guy's opinion on BBQ when he puts arugula on pizza?

Posted by: Burn the Witch at June 15, 2013 05:30 PM (84wuL)

469 No flavor? Please. There is this thing you might look into, called subtlety.

Posted by: epobirs at June 15, 2013 05:37 PM (kcfmt)

470 Golf buddy has a $20k barbeque on its own trailer that he tows behind his Suburban. Refrigerator, running water , smoker and a motorized grill/rotisserie. Room for wood supplies (mesquite shipped from Texas in a truck that brings " business" supplies. Best part is the beer starts at 7 am. Had it in my back yard for a street/block party. I'm in Montana so we have missed all the bad weather - the grilling season lasts about 11 months.

Posted by: tibet at June 15, 2013 06:22 PM (eYcLs)

471 Santa Maria style BBQ is the best. Top Block slow cooked over red oak. Meat seasoned with garlic salt and pepper. The key is red oak wood. We cook half chicken seasoned the same way. I like it basted with beer, butter and vinegar. Put chicken in ice chest and let it steam for about 30 minutes. Our side dishes are pinquito beans, salad, Mac and cheese, fresh salsa and bread toasted on grill then soaked in a pan of butter. Maybe some linguisa for appetizer. We do awesome baby back ribs as well. We age the meat as well, my dad used to stuff the meat with garlic cloves. We also get fresh corn and soak it in water first the wrap in foil and throw it on the grill.

Posted by: CaliGirl at June 15, 2013 06:51 PM (J8Q1Z)

472 We age our meat for 6 weeks in the refridgerator. Costco ages all Jocko's meat for them. Best spencer steak around. We also enjoy BBQ artichokes. First parboil chokes for 45 min to an hour. Cut in half, season with garlic salt and pepper. Baste with butter and cook over red oak.

Posted by: CaliGirl at June 15, 2013 06:55 PM (J8Q1Z)

473 A smoked brisket from Texas is far and away the best form of BBQ (I live in far northern CA and my folks shipped me brisket from Cooper's in Llano for my birthday two days ago. Cooking the thing up tomorrow!). When done right adding sauce is a come down. Most other forms of BBQ can't boast that. Close seconds are the spreads at McClard's in Hot Springs (the smoked beef in the tamale's) and Santa Maria Style. Try adding goldfish crackers to the MacNcheese!

Posted by: B Suess at June 15, 2013 07:07 PM (qJHnx)

474 "227 They grill their grandmothers in Texas?

Posted by: FenelonSpoke at June 15, 2013 07:15 PM (cwhM3)"

If they serve pork and call it barbeque.

Posted by: Obnoxious A-hole at June 16, 2013 12:20 AM (31Nrp)

475

Posted by: Vic at June 16, 2013 03:04 AM (lZvxr)

476 Got my traeger finally ready to roll and I will be learning the fine art of KOSHER Q - Kosher BBQ. Starting with Chicken and then working my way to turkey drumsticks and brisket. Wish me luck as I begin my odyssey of Q

Posted by: Unknown at June 16, 2013 05:06 AM (ddMrm)

477 Noo Joisey "barbecue"? This is a parody post, right?

Posted by: J. Moses Browning at June 16, 2013 05:30 AM (pfRd+)

478 New Jersey BBQ isn't that when the natives use the oil from their hair and and body to light tires and trash on fire.

Excuse me as I laugh no one and I mean no en has ever said they wanted to get them some Jersey BBQ.

It's the South/ Texas/ Cali end of story.

No one wants Yankee Q.

Let me guess you all drink Manhattans while serving the finest "Dino Ribs" (aka the Chris Christies!)

Posted by: ina_ginalship at June 16, 2013 06:38 AM (o6B4x)

479 The best barbeque ribs I ever had was in my backyard. The best brisket is from a hole in the wall named Chuckwagon in Huntsville, Al. And the best pulled pork was from a boy scout fund raiser, in Central VA, my son's troop sold smoked pork butts which were perfect. I have tried a couple times but have not been able to match it.

Posted by: DrEvil007 at June 16, 2013 07:41 AM (YIriA)

480 Hm... has Janet Evanovich ever mentioned NJ BBQ?

Posted by: PersonFromPorlock at June 16, 2013 10:21 AM (K2Y5N)

481 No Memphis and surrounding areas simply has the best bar b q in the world. Bar none.

Posted by: David Noles at June 16, 2013 10:36 AM (PjnHK)

482

If it ain't whole hog, it's just grillin'.

Posted by: OpenTheDoor at June 16, 2013 01:39 PM (ZVk/J)

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