[ARCHIVED THREAD] - BBQ time again.......MMMMMMMMMMMMMM (Page 1 of 2)
Posted: 5/15/2009 4:50:50 AM EDT
Here are some Pics From last year...when I cooked at home for some friends of mine..Maybe this will get you in the cooking mood.........I will try to get some new ones up from some cooks we do this year....
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It is that time Pappy, Especially since the MIM BBQ fest is going on. I love walking the river and smelling all the ribs, shoulders and hogs smoking. I hope this rains chills out so I can get the smoker fired up for some MEMPHIS BBQ!........the BEST in the world 
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Any of you guys use to lil POS smokers that use the water bowl under the lower rack? I got one yesterday and "seasoned" it for about 3 hours with hickory. Planning on doing ribs tomorrow. Going to remove the membrane and rub with Arthur Bryant's meat rub, then hope for the best. Going to use a mix of charcoal, cherry, and soaked hickory around the perimeter. The dmn thing seemed to smoke it's ass off...was hard not to toss at least some sausage on there, but I really wanted to smoke the gook out of it first.  Oh yea, it's a Brinkmann Gourmet. Fail?
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Here are some Pics From last year...when I cooked at home for some friends of mine..Maybe this will get you in the cooking mood.........I will try to get some new ones up from some cooks we do this year.... http://img190.imageshack.us/img190/6346/cooker1.jpg http://img190.imageshack.us/img190/9351/cooker2.jpg http://img34.imageshack.us/img34/9808/cooker4.jpg http://img34.imageshack.us/img34/8821/cooker5.jpg http://img36.imageshack.us/img36/611/cooker6.jpg http://img36.imageshack.us/img36/1667/cooker7.jpg http://img36.imageshack.us/img36/8428/cooker8.jpg http://img190.imageshack.us/img190/9458/cooker9.jpg http://img41.imageshack.us/img41/9110/cooker10.jpg http://img41.imageshack.us/img41/2185/cooker11.jpg http://img41.imageshack.us/img41/7660/cooker12.jpg I love you, man! |
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Anyone use ginger or ginger ale? My fav. BBQ at the American Royal has a heavy ginger taste and they aren't giving up any secrets. Keep an eye on them while they're cooking and see if they're using a spray bottle of some kind. That's one way you could get that flavor on there - by spritzing the meat every hour or so during the last few hours in the smoke. They may also brine their meat in ginger ale. Or they may have ground ginger in their rub. Or it may not even be ginger, but some combination of flavors that sort of tastes like ginger. Who knows? The only thing that is for certain is that most of the deadly serious competition guys all go through SERE to make sure they don't give up any secrets if they're ever captured.
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Quoted:
Any of you guys use to lil POS smokers that use the water bowl under the lower rack? I got one yesterday and "seasoned" it for about 3 hours with hickory. Planning on doing ribs tomorrow. Going to remove the membrane and rub with Arthur Bryant's meat rub, then hope for the best. Going to use a mix of charcoal, cherry, and soaked hickory around the perimeter. The dmn thing seemed to smoke it's ass off...was hard not to toss at least some sausage on there, but I really wanted to smoke the gook out of it first. Oh yea, it's a Brinkmann Gourmet. Fail?Brinkmann's are good smokers. |
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Quoted: Any of you guys use to lil POS smokers that use the water bowl under the lower rack? I got one yesterday and "seasoned" it for about 3 hours with hickory. Planning on doing ribs tomorrow. Going to remove the membrane and rub with Arthur Bryant's meat rub, then hope for the best. Going to use a mix of charcoal, cherry, and soaked hickory around the perimeter. The dmn thing seemed to smoke it's ass off...was hard not to toss at least some sausage on there, but I really wanted to smoke the gook out of it first. Oh yea, it's a Brinkmann Gourmet. Fail?Yes, I have the ECB (El-Cheapo Brinkman), $28 at WallyWorld. I did the mods and it works ok for what it is. When it wears out, I am getting either a Big Green Egg or Weber Smokey Mountain. |
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Yea we do Memphis in May....Boss has cooked there the last 24 years.....but he did not sign up there this year....he is teaching a cooking class there on Sat....the cooker is a Old Hickory..and he has 2 of them.....all together he has maybe 10 cookers...nice to get to borrow the nice ones..we can do about 80 butts at a time or 100 slabs of ribs..on one cooker...yes we do cook brisket all the time also...those was some Pics from a small cook at did at the house last summer for some friends....
We do use sauce...its some the Boss has made for him and also the Rub... We cooked maybe 1500 butts and 1000 slabs of ribs last year... and Memphis in May....he has a first and a third place finish 1999 he was ranked 1 in the Nation ...he has also been on the Paula Dean show..... |
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I can smell it from here! Wow, looks TASTY. Little bit of coleslaw and some sweet iced tea for a complete meal. One of these days I am going to post my Weber Bread receipe and technique. It is like pita bread, only cooked over a VERY hot lump charcoal fire in a Weber Kettle grille. I need to make a video of it because when they puff up, it is a sight to see. Takes only 20-30 seconds a side to properly cook, then put them in a sealed container (BIG Rubbermaid) and let the crust steam soft. Put some of that pulled pork in there with some Tsatziki (cucumber yougart sauce) and you have a BBQ souvlaki. Make any Greek happy 
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Last one is so good looking. 
Heres what happened last time i tried chicken & ribs. 
http://i42.tinypic.com/vo98g2.jpg http://i41.tinypic.com/x1dm50.jpg WHAT THE FUCK DID YOU DO???????? |