Posted on 05/29/2005 11:47:02 AM PDT by varina davis
I'm in mtns now and miss BBQ sooo much. I saw recipe here - think I will try it.
That Weber Bullet is one sweet smoker.The only thing about it that could be improved is the water pan`s a little small.
With a little practice you can barbeque at home as good as anything you can buy in a resturant with that smoker!
That's the real deal.
(My daddy used to swear by a place called Leonard's.)
Haven't had any since my mom passed. She knew how to do it.
Just nasty tough brisket here in Texas. :-(
It ain't BBQ unless it is Texas slow smoked BBQ.....nothing is better anywhere!
My husband added vinegar and beer to your list of ingredients - don't know the proportions though...
Not opinion, it is a fact they are better with the membrane removed. By removing that thin membrane the ribs will take on a even flavor through out.
I met Bob Gardner at an even in High Point, NC last weekend, and bought both his books on NC BBQ. He is careful not to take sides on eastern NC vs. Lexington, but you can tell he really prefers his cooked over wood. Had a hankering for some cue for lunch today so tried Stamey's in Greensboro but it was closed. Ended up at Clark's in Kernersville--pit cooked Lexington style. It was very good IMO. On the whole, I like the eastern style, but both can be excellent. Gotta have it with sweet tea in any case.
Just remember, with "propane, you taste the food, not the fuel".
Hubby says his father "guessed" too.
You can always Google "sop recipe" if you want some sort of guideline.
Finally, an argument we can sink out teeth into!!
(and eastern North Carolina BBQ is best!)
yummy!
OTOH, I'd like to try South Carolina's mustard-based BBQ.
That sounds good too.
YUMMY!!!
Wheres the vinager-mustard based BBQ sauce?
My palate is in a turmoil!!!! ; )
El Paso is a bit far for me to travel but will keep it in mind.
Re Betty Roses:
Best I can advise, if you are in the Abilene area be sure to try it.
You wont be dissapointed.
I know, I was being diplomatic. Trying to suggest changes to BBQ recipees is a delicate thing. I don't know if that was his grandpaws recipee.
Uh, iffin ya have to put sauce on it that just means it ain't been cooked right....
"Just remember, with "propane, you taste the food, not the fuel"
I have never tasted lighter fluid on anything I have ever cooked.
Mustard BBQ sauce, found on the web:
This a a wonderful sauce that goes well on ribs. You can also pour in on to ham.
1 cup chicken broth or beef broth
1 cup prepared mustard
1/2 cup red wine vinegar
1/3 cup brown sugar, packed
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
1. Combine all ingredients cook for 20 minutes.
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