Questions that have probably been asked before!

Okay, I'm sure you guys have gone over this before, but I'm new, and lazy. Basically, instead of scrolling through the archives, I'll just start up a fresh forum. Besides, I'm sure you guys won't be abashed to state your answers again. So, here we go:

Beef, Chicken or Pork?

Oddest item you've either barbecued or eaten via barbecue style (shrimp on the barbie, anyone)?

Favorite sauce?

Marinades or rubs?

Smoked or grilled?

As I'm the person asking the questions, naturally I'll offer the first answers: Pork, Turkey Leg (I know, I need to find something more exotic), Sweet Baby Ray's, Rubs and Smoked.

There, that should set you guys off. Enjoy!

Beef (brisket or steak) ... Pork (ribs or pulled)

Spaghetti

Interstate BBQ sauce or http://www.wohesperus.com/site.php?catid=21&prodid=31 for potatoes at breakfast

Rubs

Smoked

Yes.

I wish I could say something like iguana or squirrel, but not being quite that adventurous, I guess it would be the lamb ribs at Jack Stack in KC. I have had raccoon, but I'm not sure if it was barbecued or prepared using some other method.

Won't even dignify this with a response. If y'all don't know by now, you haven't been paying attention.

The homemade stuff JRPfeff recently gave me. Quite tasty.

Depends on the cut. Steaks, chops, cut up chicken, and other, thinner cuts of meat should be grilled. Brisket, shoulder and butt, whole chicken or hog needs to be slow smoked.

Buddy

Beef brisket, pork ribs.

Intestines.

Kraft Original, sorry Roadhouse I just have not tried yours.

Rubs at the begining, sauce at the end and as a condiment.

Depends on the cut.


joe

1) Ribs, then pulled pork, chicken, beef brisket, last beef ribs; but last in the sense of, "And I'll also have a couple of those.".

2) Tofu.

3) Dinosaur

4) no preference, both are great, as well as not using either.

5) no preference, the quality of the application of the technique is more important; good grilling beats bad smoking, and properly executed of either is wonderful.



Tom

pork

my sauce and rub

definately smoking

most bizarre thing would be fire roasted gazpacho...fantastic and
we took first place in a comp with it.

quote:

Originally posted by BuddyRoadhouse
Yes. Fav Sauce???
Won't even dignify this with a response. If y'all don't know by now, you haven't been paying attention. Buddy

Go Buddy Go.

Your's is my favorite sauce also. I like mine very much and get many many comments on it but, if I'm at home I use your Southwest or Southern Sunset sauces.
Jack@DrofBBQ.com
www.DrofBBQ.com

Awwww,Jack u didn't even TRY MINE..for shame!

quote:

Originally posted by genewj
Awwww,Jack u didn't even TRY MINE..for shame!

Gene,
LMAO your right my friend but I've been so busy, my apologies. I did the BBQ & Blues event here in Springfield yesterday and my staff worked their butts off. Not sure what we did (money) I still haven't counted the tickets yet. But I was disappointed when only getting 3rd in the ribs division. 3rd in my book sucks. But in my own defense it's tough to vend an event like that and pay attention to the contest aspect at the same time. We worked our tails off and I got the trailer back to the site at 1:30 AM. Still have a bunch to do today. Next year I'll do a sweep with first in all 3 divisions.
Jack
Jack@DrofBBQ.com
www.DrofBBQ.com

PS The biggest coo was that I did find a kid that will in a week or two start running my stand for me on Sunday's. He’s young and proved himself big time all day yesterday. A real rarity in my book a 17-year-old hard worker with a gift for listening to you when you explain how you want the job done and then doing it that way, he’s a great kid.

An apple cake, grilled, at the recent Rib Fest at the Ulster County Fairgrounds.
It was crumbly and very tastey.

cheers, John

#1 Pork Shoulder or Turkey Breast
#2 Armadillo
#3 Buddy's Southwest is mighty fine
#4 Rubbed
#5 Depends on what's on the menu.

1 - chicken (but I love them all)
2 - wild duck (teal is great!)
3 - my own or Jack Miller's
4 - marinade
5 - smoked