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Thread: NTL & Thnikka's official Barbecue Thread

  1. #1
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    Default NTL & Thnikka's official Barbecue Thread

    Here's the place for all things Barbecue. Please note before posting here that barbecuing and grilling are completely different activities.

    Discussion of Grilling will be allowed here, but do not attempt to equate Barbecuing and Grilling. Hereafter, this will be referred to as rule #1.

    Grilling is the process of cooking over direct, high heat, usually on some from of wire or cast-iron grate or grill over some form of heat source, either charcoal, wood, or a gas burner.

    Barbecuing is the process of cooking over indirect, low heat usually with the added use of some form of smoke to add flavor for long cooking periods.

    Feel free to post your equipment, recipes and any pictures of meals prepared, and questions about equipment, accessories, techniques, and woods used for smoking.

    Be prepared for Barbecue snobs like myself and Thnikkaman to look down our noses at gas grillers. Gas just doesn't cut it for a serious outdoor chef. Although, we are BBQ snobs, we will share cooking tips and techniques with you for the sole purpose of eventually converting you to true outdoor chefs.

    I'll begin by listing my equipment, and my upcoming weekend cook.

    I currently have a 4-year old Char-Griller, charcoal grill & smoker set-up which has done well for me and is a relatively inexpensive starter grill/smoker. I also just purchased a Large Big Green Egg, which is a magnificent and somewhat expensive ceramic grill/smoker.

    Tonight, I will be placing an 8 lb Boston Butt (which is actually part of a pig's shoulder) for a long, low & slow 18-20 hour cook on my Large Egg. I'll start it off around 7-8 o'clock this evening, and it should be done somewhere between 2-4 o'clock tomorrow. After resting for about an hour, it will be ready to pull for "pulled pork". I'll try and post a review sometime tomorrow night.
    Last edited by NightTrainLayne; 04-25-2008 at 01:10 PM.

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    Is this where pasty white computer guys come to talk about gansta rap?
    2012: The Year that Mo Got Laid

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    Quote Originally Posted by cswil View Post
    Is this where pasty white computer guys come to talk about gansta rap?
    No. Cool it, or else I'll hit you over the head with my charcoal chimney.

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    ...or is this the place where people buy a nice grill or smoker and suddenly assume they make good barbecue?

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    Quote Originally Posted by CoachChaz View Post
    ...or is this the place where people buy a nice grill or smoker and suddenly assume they make good barbecue?
    You mean like the guys that buy their wood from Lowes?
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    Quote Originally Posted by cswil View Post
    You mean like the guys that buy their wood from Lowes?
    LOL!!

    Yep...the pre-treated stuff that smells like Mesquite, but is actually some cheap pine crap

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    Quote Originally Posted by CoachChaz View Post
    ...or is this the place where people buy a nice grill or smoker and suddenly assume they make good barbecue?
    There are certainly a good amount of those types of folks. Rest assured that I've got several years under my belt now, and know the difference.

    I won't try and tell you that everything I make comes out good, but if it's bad I know it, and I'll admit it.

    I'll bring some down to Dallas for you and DC sometime and trade for some beer.

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    So the little green egg.....the lazy man's BBQ.....

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    Quote Originally Posted by NightTrainLayne View Post
    There are certainly a good amount of those types of folks. Rest assured that I've got several years under my belt now, and know the difference.

    I won't try and tell you that everything I make comes out good, but if it's bad I know it, and I'll admit it.

    I'll bring some down to Dallas for you and DC sometime and trade for some beer.
    You definately have a deal there, bro. Brisket and beef ribs are my favorite.

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    Quote Originally Posted by CoachChaz View Post
    You definately have a deal there, bro. Brisket and beef ribs are my favorite.
    Now you're talking. Pair that with a stout, or an Amber Ale, and some corn on the cob. . .

    I better quit this, I'm getting hungry.

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    I'm sending Mr.B to this thread when (if ) he gets home from work. Maybe he'll be inspired to smoke us a brisket tonight or tomorrow night.

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    Mmmm BBQ, I will be christening my new smoker here in the next weekend or two. I will probably do 3 or 4 racks of ribs. I am no expert, but I love to experement.

    Here are some fajitas I made last august. A little lime and cumin marinade, and about 6 minutes directly on the coals.

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    Quote Originally Posted by NightTrainLayne View Post
    There are certainly a good amount of those types of folks. Rest assured that I've got several years under my belt now, and know the difference.

    I won't try and tell you that everything I make comes out good, but if it's bad I know it, and I'll admit it.

    I'll bring some down to Dallas for you and DC sometime and trade for some beer.
    If you're bringing barbecued ribs to Dallas, it's only another 200 miles down I-35 to Austin, and I just finished my last rib....

    But I'm a lazy SOB; I bought it, I didn't make it. Which brings me to one of the most important parts, one thus far absent from the thread: Sauce. Now, the place I've been going lately does a pretty good job on their meat; it's usually quite tender, but I have one "beef" with them, as it were:

    The sweet tea is excellent, but wtf decided to put tons of black pepper in EVERYTHING?!!! Not only is it in the sauce (the stuff cooked with isn't bad, but when I add MORE sauce later, I need milk to eat it... ) but I got a pint of pinto beans that the dogs will eat (if they can) because it, too, is full of black pepper. What in the world is wrong with, ever happened to, the sweet molasses sauces? I had to break down and buy a bottle of Bulls Eye, which is actually pretty good, but nothing like a first class home made sauce recipe handed down from father to son over generations.

    I may yet have to roll out the ancient little pit my parents bought from Sears 20 years ago; nothing too fancy, but then, it's barbecue, and this little baby does the job. Sadly, however, I have a job to do as well, which tends to cut into the time available for doing barbecue right. But if you'll bring the ribs I'll make a point of obtaining all the Grade A East Texas watermelons you want.... ;-p
    Oh, valid point. I thought you meant all starters, you should take the time to be more descriptive, don't be shy. Jaded

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    Mmmmmmm, I'm eating brisket right now. Mr.B made this cool cinnamon rub, kinda sweet. VERY delicious!

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    I bought a wood pellet grill about 7 years ago and I love it. It's great for smoking a pork shoulder or brisket you just set the temp and let it go. The only bad part was I had to order the wood pellets on line but I found a local supplier last year.

    http://www.traegergrills.com/grills/texas.cfm
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