Whats your favorite BBQ meat & cooking method?

Im equally a fan of pork & beef, what makes your bbq world a better place to live in??

ASU

Pork ribs. I do them on the gas grill, indirect with wood chips, because that produces very good results and it is convenient. The convenience means that I make them more often.

I like pretty much anything that can go on a smoker, but I am especially partial to the pig. And my tool of choice is a Big Green Egg smoker/grill, which over the last 10 years or so has been a crucial part of the BBQ experience.

This is my favorite because it is the easiest and fastest:
Beef ribs rolled in Cajun spices and thrown on grill till done

A 7-Rib roast rubber with yellow mustard & BBQ rub...cooked in a Weber Kettle for a few hours around 225F using a combo of oak & cherry. The 7_rib has a good fat/meat ratio that results in a very moist meat...as long as you give it enough time to render.

Love the pics by the way.....

Beef...its whats for dinner


But then I love some pulled pork, ribs and SAUSAGE...and chicken if its in season. And Barb will tell you...I always cook up too much cause I always want a taste of all of it.

Yeow, that briskit looks incredible!

Thanks....nuthin to it. washed and dried,bring to room temp, Salt..wait 5 min, garlic powder...wait 5 min, fresh black pepper wait 5 min. Put meat in 225* smoker (this one was with apple wood)keep the fire happy for about 12 hours, wrap in two layers of foil and park it in an empty cooler, throw a blanket over it and close the lid. Wait two hours...slice and enjoy.

Boston Butt is my all around favorite, very versatile cut of meat

My favs in order (#1 being best)

#5 Turkey
#4 Brisket
#3 Ribs
#2 Sausages
#1 Boston Butt


all meats rubbed dry then smoked slowly

sausages - smoked, then grill finished

WOW!!! I'm with Big_g on this one!! I'll take a well prepared bbq beef brisket all day long and twice on sunday. Next would be beef ribs and then beef tips.

Pulled pork shoulder and ribs are tops with me, though I do love good brisket.

Country pork ribs are my favorite. Even though they are not really ribs, the fat makes them very good on the grill.

Paul E. Smith
Knoxville, TN

Fatty pork, BBQ'd at about 225º in my brick BBQ/Grilling contraption. If it is ribs, I start saucing and turning during the last hour.

I love good brisket ... I've never achieved it, even with my Pitts and Spitts Pit.

My experience with pork is always good.

My meat of choice is: pork and then beef. I find the shoulder to be the most forgiving cut to smoke. Sometimes I get into the beer and forget to mist the pork but it still turns out good. I am fortunate in that the guy who owned the house I live in took the trouble to build a real pit out back of the house.

quote:

Originally posted by Big_g

Beef...its whats for dinner


But then I love some pulled pork, ribs and SAUSAGE...and chicken if its in season. And Barb will tell you...I always cook up too much cause I always want a taste of all of it.

Boy, does that look great. When I tried brisket, it came out so dry that I went back to my pork shoulder and pork ribs.

(1) North Carolina style pulled pork BBQ with Lexington style sauce
(2) Ribs slow cooked with little or no rub, carmalized at the end with a honey BBQ sauce.

quote:

Boy, does that look great. When I tried brisket, it came out so dry that I went back to my pork shoulder and pork ribs.

Don,
The method I posted was shared by a fellow that has won more than a few serious BBQ contests. You have to keep the heat in that 200 to 225 zone, pull it when the inside temp is about 165*...lay it on the foil, give it a nice squirt of parkay ( yep parkay ) wrap it up snuggly and hide it in a cooler for a solid two hours. Take it out and ENJOY. Don't peek at the meat too much...and keep a spray bottle of 1/2 water and 1/2 apple juice to spray on the meat so it doesn't get overly dry, while cooking. Oh yeah....the same method, minus the parkay, works on pork butts too....the meat will just fall apart in your hands.

Thanks for the tips. I have read some references by competition pros to the foil wrap thing. I am definitely going to try it. This is prime BBQ time down here, now all I have to do is find a good, big, fat brisket.

Don,
Check Wal-Mart....we've had good luck finding full size packer type briskets there...and an occasional flat. Price is higher than what I used to pay in Texas...but not bad.
The method really works. My wife, a south Tx girl who never lived outside of the state until we retired, thought pork was the devils BBQ and would seldom eat it. After my first butt done this way, she can hardly wait for me to do the next one.

In Texas- BBQ= BEEF, but I love pork ribs, and pulled pork just as much- and an occassional chicken (using the Cornel recipe- no tomato on chicken)and sausage isn't bad either- let's face it using a smoker or a grill just makes almost any meat taste better.

My favorite is the point off of a full or packer brisket. Man, that is some good eating.

John

I'm pork all the way. I guess I would go for a pulled pork sandwich most of the time.

quote:

Originally posted by Big_g

Don,
Check Wal-Mart....we've had good luck finding full size packer type briskets there...and an occasional flat. Price is higher than what I used to pay in Texas...but not bad.
The method really works. My wife, a south Tx girl who never lived outside of the state until we retired, thought pork was the devils BBQ and would seldom eat it. After my first butt done this way, she can hardly wait for me to do the next one.

Oh, cool. There is a Wal-Mart a few miles south of me, in Homestead. Thanks for the suggestion. I have read in BBQ books about the appropriate weight of a decent brisket, and I never seemed to find them in the local supermarkets. Independent butcher shops are mostly a thing of the past around here.

Although many would probably disagree with me I have to say beef ribs. Ive always had good luck with them and the slow cooked meat is sooooo rich and deep red from the smoke. I just cook them at 250 till a toothpick slides through like its going through soft butter. Also, chuck roast, but this takes time...about 3 hours a pound. But its worth it.

Chicken

1/2 cup soy sauce
1/4 cup sugar
2 tbs lemon juice
3/4 cup good seasons dressing(oil and vinegar mix)
1 small clove garlic minced.

Marinade chicken with skin in this for 24 hours. Grill. Yum.

anything Pork Low and Slow
heres a link for a easy way doing a pig roast...
http://cuban-christmas.com/pigroast.html
never tried it this way though.

quote:

Originally posted by fabulousoyster

Chicken

1/2 cup soy sauce
1/4 cup sugar
2 tbs lemon juice
3/4 cup good seasons dressing(oil and vinegar mix)
1 small clove garlic minced.

Marinade chicken with skin in this for 24 hours. Grill. Yum.

Do you mean the Italian Vinaigrette with Extra Virgin Olive Oil? I went to the Good Seasons web site, and could not find "Oil and Vinegar Mix".

http://www.kraftfoods.com/goodseasons/flavors/bottled-dressings/

Pork shoulder cooked low and slow over hickory. Lotsa fat. The last one I did weighted ten pounds when I started. After ten hours on the smoker, it weight eight and a half.

I pulled it and it fed twelve folks with some leftover for my ugly dog.

Paul E. Smith
Knoxville, TN