I hate BBQ big time !!!!!!

We cook ours naked! Flovored with nothing but hickory wood and time! (14 hours)

naked is good...

and edwmax, your brisket looks SO yummy!

Damn! Those pictures look good! Makes me want to fire up the smoker.

Can't say I hate "Q" but I do have a new found respect for those that tend to those pits or smokers.
A short while ago I started a thread The lazy "Qer" and quickly found out that this can't be done.
I attempted to undertake this task last week with a Boston Butt. I did the rub thing the day before wrapped with plastic shoved it in the ice box overnight. I was fully expecting to slap this wonderfull hunk of meat into the BGE the next morning for my evening dinner.
Well plans changed, I had a chance to fill in a foursome at a very private club that I've wanted to play for many years. So I thru that sucker in the freezer for a later date.
That latter date came Sunday, I lit the grill at 6am, pulled the butt out of the freezer and placed in the grill frozen, but well rubbed.
Perfect day for it, Fathers Day and a full day of the Open coverage so I was going to be a layabout anyway.
Things were going well, the BGE didn't require as much fuel as I thought it would. I had to add about every 2 hours and rotate and mop the pork at the same time, not sure if that's required but I did it anyway.
Now It's high noon, cocktail, actually beer, what the hell it's a holiday and I'm not going anywhere but still early for me.
I am really hopeing that this will be done in time for the end of the match. Where as I started to imbide early I got my sides preped early.
Potato salad, corn bread, green beans and a tossed salad.
2pm still checking the butt and getting very hungry so I thru a couple of Italian sausages in the grill wrapped peppers and onions. They turned out very good different than over direct heat but still good.
As the day progressed many many beers later and the golf still on I removed the butt from the grill slathered it with a Trader Joe's sauce and wrapped in foil placed back on the grill for another hour or so.
Finaly at 7pm this thing has reached it's point of being removed to a platter. I think it was great that night but can't be sure, there was just too many beers involved. My neighbor who sauntered over to see what I was cooking all day enjoyed some along with his wife. They couldn't understand why this takes all day, but were very pleased with the outcome.
Will I do this again? You bet. But not often, even though I'm semi retired I just don't have that much time on my hands. And I don't think my liver could take another day like that again. Chow Jim

I'm sure it's already been said, but if BBQ is merely an excuse to eat something covered with sauce to disguise the taste of inferior meat, as you say, someone either does not know what they are doing, or they are sacrificing good "Q", in order to please the ill-informed masses. The meat should NEVER be "second fiddle" to the sauce, nor should it be an "instrument" to hold sauce. When I make BBQ, sauce is never "slathered" on the meat- I don't use any at all. I do make sauces, and they are available on the table, but are NEVER put on the meat while smoking. You are right- sauces tend to distract from the flavor of the meat. However, there is good news- if prepared properly, w/o sauce, BBQ can be really, really good! If you're still not convinced, come on over when I'm making ribs or pulled pork. It's about the meat- not the sauce!

Raine, shame. Nice picture, great food... NICE smoker! but please resize your picture. You can do it using MS Paint, and the editing function of the forum.


Thanks!


Tom

Mariner,

I'm not going to try to talk you into trying and liking something you don't; if you don't like it, don't eat it.

I, for one, cannot tolerate seafood. Not fish, not shrimp, not lobster. I don't like the way it tastes. And no one has yet made it so that I could eat it... well, once I ate the lobster prepared by a woman I was intent on bedding. It worked out, but the result was not as fulfilling as I'd expected and I vowed to use better judgement in the future.

And I, too, must have read every one of your posts; I would have thought you had more as well.


Tom

Your Texan relatives must not be in Central Texas, because the tradition there is to cook and serve BBQ without any sauce-- its just the flavor of good ribs, brisket and sausage. A few places have started to offer sauce in cups on the side, but many Central TX BBQ joints, especially the hole in the wall places, will look at you funny if you ask for sauce.

Raine,
I don't mind your photo size, but I REALLY REALLY want to eat your meat there.
NICE!

I can't find any bbq that tastes like what I grew up with in California, of all places. It wasn't a restaurant, it was a family camp in the Sierra. They still use the same huge pit and start the fire the day before and cook all day from about 6-7am til 1pm. Beef ribs & chicken. But it's the old pit and the sauce. I can't figure out what is different about the dang sauce. And it has not changed in 40 years!

quote:

Originally posted by porkbeaks

quote:

Originally posted by the ancient mariner

......... I will have to investigate further-----------where in St Pete should I look? I will even go as far as Tampa or Sarasota, even though gas is $3 a gallon.......

Might be a bit farther than you want to travel, but there is an excellent bbq joint called Pork Bellies no relation) on Pine Island. pb

http://www.insiderpages.com/b/3712991096

thats my home!!! but i have never tried that place. i now reside in savannah. my folks love there, i just emailed them to try it and let me know.

awesome pics!!! love you smoker, raine. sure holds a ton of butts. man, i would love to have one like that!!!!!!!
nice glaze on there! is that vinegar and brown sugar???

No glaze, we cook them nekid! We don't mop, baste or inject. Just raw butts cooked with time and hickory wood.

Gosh, I am gonna have to make a roadtrip next week.. Raine, I am absolutely drooling here, and I just had a huge spinach salad...
Now when do you serve your ribs?...I can only get there on monday or tuesday......

Sorry, ribs are only on the 1st & 3rd Sat nights.

We are closed on Monday's. Close at 3PM Tue & Wed.

quote:

Originally posted by Raine

We cook ours naked! Flovored with nothing but hickory wood and time! (14 hours)

Looks good to me!