attention bbq enthusiast...

[Tiger Wench]

Our competition sauce has ketchup and apple cider vinegar as a base, molasses, brown sugar and pineapple juice along with several other things.  You would probably love it.  It has a bite of sweet and you can't really taste the vinegar in it at all.  It took me several years to get it to the point that it's at.  I like a vinegar sauce myself, but my wife and the judges seem to like the sweet sauce. 

As far as sauce that you get in a store.  It's hard to beat anything that Sweet Baby Ray's puts out there.

That sounds wonderful.  I have a recipe I make where I baste pork chops in peach or apricot nectar then put a sweetish/spicy rub on them before grilling... wow...

I do like Sweet Baby Rays but others in the office tend to help themselves... so KCM it is...

[AUTiger1]

bottomfeeder or autiger1...

regarding the pork shoulder, (referring to my purchase of the pig) any recommendations on butchering for bbq?

Everything we get is from a local restaurant that sponsors our team. Other than that I get mine at a meat market.  I know that some meat processing places will butcher a hog for you.  I have never tried so I can't give you any pointers. 

[AUTiger1]

My smoker preferences has changed over the last three years and I'm now looking at buying a Lang 60 or better. Right now I'm using a NB Black Diamond.

Brisket is slowly becoming my favorite to cook.  I use my own rubs, sop mops and sauces.  My chicken is nothing fancy, marinade, pat dry,  salt, pepper, a little garlic (very little) and spritz it with apple juice to let the sugar give it a nice brown skin. Cook it high and fast for the most part, around 325 or 350.  Butts/Shoulders, injection, dry rub and sop mop.  Ribs, dry rub, let it sit for a while and then use the 2-1-2, or 2-2-1 method on them.  I use pecan, hickory, mesquite apple and peach.  Depends on what I am going for and what flavors I am wanting.

Have you ever cooked ABT's?   They are outstanding!  Best appetizer that I can think of.
http://www.thesmokering.com/forum/viewtopic.php?t=6253

The Lang60 with the warmer box is a nice rig.  I have seen several and a friend that competes against us uses one.  We use our Weber Smokey Mountains and one Chargriller.  We have 5 of them we take.  So far they have served us well.  We have placed in every meat category so far, just haven't pulled off the big one yet.

[Hogwally]

Have never actually had their BBQ so it make suck ass.  Order a care package of his BBQ sauce 2 a year.  It's spicy which I prefer in my BBQ sauce.

     I've never been there, but my favorite store-bought sauce is from a place in Texas called Stubb's.  The spicy kind is really good.  Like TW said, it is a vinegar based sauce, not a thick ketchup kind. 
     My absolute favorite BBQ place was a friend of mine's dad's place in Little Rock right by the stadium, but he died.  Now my favorite is probably another place in Little Rock, but it's the kind of place I'll only go for lunch, and I'll be the only white guy there.
     BTW, I've been in S. Florida for 7 years now, and have yet to find a decent BBQ place.

[AUTiger1]

I've never been there, but my favorite store-bought sauce is from a place in Texas called Stubb's. 

I like Stubbs as well.  It's good sauce.

A few pics of food porn:

[AUTiger1]

Could have swore these were the worst ones we have ever cooked and they turned out to be good enough to place.

[bottomfeeder]

Could have swore these were the worst ones we have ever cooked and they turned out to be good enough to place.

Those look pretty good. What do you stuff your fatties with?

I actually use a temp probe and go for a 2-2-1 and sometimes 2-1-1. I don't like foiling them but it does help them to cook faster and less dry. Some of the old hands call it the Texas crutch. I have done ABT (atomic buffalo turds) and they are awesome. Something I do is Chile Pablanos with cream cheese, bacon, fattie, and shredded cheddar all mixed up and stuffed and wrapped w/ the bacon. I like to roast and peel the skin on my chilies prior to stuffing. It makes for better penetration of smoke flavor, quicker smoke time and less toughness at the time of consumption.

WSM and the Chargriller are good smokers. I have talk to people who have mods on the Chargriller to include gasket material (from like a old oven door) to seal the lid.

I had a modded NB Chuckwagon smoker but it was too small, held heat great though, 1/4" steel construct. I have had the NBBD about a year but have yet to mod it. I'm hoping to catch a use Lang 60 or better on Craigslist. The Lang 84 with the warming box is the poop though. New it's about $3700-5000. They raised the price last year I think.

Here it is:



http://www.pigroast.com/84pages/model84delux_warmer_chargrill_info08.htm


You can use a universal search for craigslist.org that works pretty good to find smokers for sale.

I saw a Lang in Tampa the other day. It was back yard unit.

Kind of pricey, but for someone that wants a backyard unit that will last practically forever. $600 is a fairly decent price.

http://tampa.craigslist.org/hil/for/1491763345.html

http://www.searchallcraigs.com/results.php?cx=008609316294039878592%3Akpprmpiw0x0&cof=FORID%3A11&ie=UTF-8&q=residential+framer&sa=Search&siteurl=www.searchallcraigs.com%2Fresults.php%3Fcx%3D008609316294039878592%253Akpprmpiw0x0%26cof%3DFORID%253A11%26ie%3DUTF-8%26q%3D%2Binsulator%2B%26sa%3DSearch%232120#2565

Here's the one I want:

http://phoenix.craigslist.org/evl/for/1476406429.html

Only exception is I want the one with the grill in front of the smoker for searing my brisket. It costs a bit more money.

I use the SmokeyOkie method for brisket. Only deviation is I separate the flat from the point prior to rub and cooking.

http://www.recipezaar.com/The-Beefiest-Juiciest-Brisket-What-Am-the-Smokyokie-Method-207187

Someone tried the clod smoke using the Smokey Okie method. I never had much luck with that cut, but the Texans swear by it. I'm still young at this, three years ain't poop.
http://www.smokingmeatforums.com/forums/showthread.php?t=64960

[AUTiger1]

We stuff our fatties with different things.  My personal favorite is to chop up banana, bell, and jalapeno peppers, onion and use pepper jack cheese.  Most of the time I wrap them in bacon.  Just looking at one makes your cholesterol go up 30 points.  If I have the time I would rather just cook the ribs without the foil.  For comps and company, I am usually in a time crunch and have to speed up the process a little.  Paul Kirk talks about the Texas Crutch all the time.  He hates the foil.  For my brisket, I usually just trim the fat cap down to about 1/4 inch and cook it in an aluminum pan until 160 to catch the juice, then I take it out and cook it until about 190.  Take the juice, boil it and use it for a dip.  Another tip I have learned, is that you never wrap done food in foil, use saran-wrap.  It won't melt until it gets to 280 and your food should never even approach being that hot.  It will help seal the moisture. I used to use foil, but now I don't.

We have modded our WSM's and Chargriller.  The WSM, we had metal doors made to replace the flimsy ones from the factory and have modded the water pans.  We use the gasket material that you buy for fireplace doors on the Chargriller.  We use them for space.  At the comps you get a 20x20 spot and it helps up to set up so we have more room.  They make a fan for the WSM and others that we are looking into to help control the temps more accurately. http://rocksbarbque.com/  You can look around there and see some good stuff.

The guy that sponsors our team won the Jack Daniels Invitational two years in a row and quit competing to open his restaurant.  He has nothing but good things to say about a Lang.  He thinks for the price you can't beat them.  I think they are made in GA, you might could check them out.  There is also a place in Section AL, and I can't remember his name right now, but if you can imagine it, he will build it and he is pretty reasonable on his prices. 


I am still young to this as well, been cooking for a couple of years and we decided to give it a shot on the competition trail.  A couple of the other guys have been cooking for 20 + years.  Our wives even took an interest in it.  They  usually makes the sides that we take with us and usually enter the dessert category if its not to far of a drive to get there.   Do you compete?  If you don't you should.  Lots of fun and meet lot of people.  So far I can honestly say we haven't ran into that many assholes out there.  Most are like us.  They like to cook, drink and have a good time.   

[bottomfeeder]

There use to be a "geek with fire" on smoking meat forums designing systems similar to the ones in the link you provided. I remember some of the failures and successes. We would go back and forth about what we thought would work and not work.

Heck that was 2 years ago.

http://www.smokingmeatforums.com/forums/showthread.php?t=69048

Here's his user ID:

http://www.smokingmeatforums.com/forums/member.php?find=lastposter&t=69048

http://www.geekwithfire.com/Default.aspx

I haven't entered a comp yet, but there is one here in Mobile, AL every year, and I'm thinking about hitting it. I'll probably make the circuit after I get my Lang and learn to use it. It's an expensive endeavor, but well worth it. I have met many nice people on the forums and most all of them have been very helpful. I'm glad to met an Auburn fan who likes this too. It's a blast to BBQ and watch everyone enjoy it. I usually don't eat much because I've been over the smoker for twenty hours sometimes. The reward is watching others enjoy it.

Have you ever tried Goody Girls Championship potatoes? They are rich, but man are they good.

http://www.foodnetwork.com/recipes/guy-fieri/goody-girl-championship-potatoes-recipe/index.html

Here Josh's system on youtube.com. It's been a while since I talked with him. He uses a Chargriller I think.



http://www.youtube.com/user/ProfessionalGeek#p/u/2/48pcoEiN53s

He won second prize back in 2007 I believe.

http://forums.trossenrobotics.com/showthread.php?t=1141

http://forums.trossenrobotics.com/showthread.php?s=6bf3655ab3a8c2fe77b55d18d22eadae&t=1141&page=2

[GH2001]

Beef is for Burgers and Steak.

"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed shit, no matter how long you cook it.

[bottomfeeder]

Beef is for Burgers and Steak.

"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed poop, no matter how long you cook it.

My brisket will melt in your mouth.

[chinook]

Beef is for Burgers and Steak.

"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed shit, no matter how long you cook it.

the brisket i bbq/smoked yesterday for 10 hours says otherwise...moist and cut like butter.

i'll agree about pork...nothing compares.  

[ibelonginprison]

The rest of you can go home and save your time.

http://rudys.com/

I eat at Rudy's every time I go back to SA.

Damn I love that place.

[ibelonginprison]

Beef is for Burgers and Steak.

"Beef BBQ" = Faux BBQ.......doesnt even compare to pork. Tough assed shit, no matter how long you cook it.

You've never had true Texas smoked BBQ then.

Trim the fat, slow smoke it for the first 12 hours, then put the fat on TOP of it, smoke it for 12 more while the fat and flavor seeps back in.

You could eat it with a weak plastic spork.  Hell, half the time I just toss on some salt and call it a day, it's that good.

How these Alabama folks cook beef is bullshit.
If you're in B'ham... try Miss Myra's over in Cahaba Heights behind the Summit.  It's as close as you'll come to Texas brisket. No knife needed, just soft, flavorful chunks of slow cooked BBQ beef.

[Snaggletiger]

You've never had true Texas smoked BBQ then.

Trim the fat, slow smoke it for the first 12 hours, then put the fat on TOP of it, smoke it for 12 more while the fat and flavor seeps back in.

You could eat it with a weak plastic spork.  Hell, half the time I just toss on some salt and call it a day, it's that good.

How these Alabama folks cook beef is bullshit.
If you're in B'ham... try Miss Myra's over in Cahaba Heights behind the Summit.  It's as close as you'll come to Texas brisket. No knife needed, just soft, flavorful chunks of slow cooked BBQ beef.

Okay, this begs the question of you BBQ konneesewers.  I'm in Dothan.  Where in this State or close by (Houston County is in Alabama and bordered by Georgia and Florida)  would be the best brisket within reasonable distance?  Not that I'd drive to the Ham for a meal...but I'm constantly up there..in the panhandle...over in southwest Jawja.  What are some places I should plan to hit on my next trip "There".  

I'm not talking about a sandwich or standard BBQ pork plate (All we have around here)  I want some killer brisket and slap yo mama ribs.

[AUTiger1]

How these Alabama folks cook beef is bullpoop.

You have not tasted my brisket thank you very much.

Okay, this begs the question of you BBQ konneesewers.  I'm in Dothan.  Where in this State or close by (Houston County is in Alabama and bordered by Georgia and Florida)  would be the best brisket within reasonable distance?  Not that I'd drive to the Ham for a meal...but I'm constantly up there..in the panhandle...over in southwest Jawja.  What are some places I should plan to hit on my next trip "There". 

I'm not talking about a sandwich or standard BBQ pork plate (All we have around here)  I want some killer brisket and slap yo mama ribs.

I can't help you out there......if you are ever in Madison/Huntsville the Chuckwagon or Thomas Pit is the best restaurant brisket you can get.  I do have a few books that recommends some places.  I will look around and see what I can see.

[bottomfeeder]

Okay, this begs the question of you BBQ konneesewers.  I'm in Dothan.  Where in this State or close by (Houston County is in Alabama and bordered by Georgia and Florida)  would be the best brisket within reasonable distance?  Not that I'd drive to the Ham for a meal...but I'm constantly up there..in the panhandle...over in southwest Jawja.  What are some places I should plan to hit on my next trip "There".  

I'm not talking about a sandwich or standard BBQ pork plate (All we have around here)  I want some killer brisket and slap yo mama ribs.

I wish I could help you. The best thing to do is ask the locals then try them yourself. Don't ask just one person ask many people. And ask it the same way you did here.

Or, you can go to www.smokingmeatforums.com and ask some of those people there. There have to be at least 3000 member strong by now. I'm sure someone there would be able to help you with that search. If you need me to do it I will. I'm not working right now so I have the time. Just let me know if you want me to do that?

[AUTiger1]

Ok, I meant to bump this up last month, got busy and forgot.  Our first competition of the year was in Athens, AL last month.  A decent sized cook.  Lots of teams.  Johnny Trigg (Smoking Triggers) was there.  He has won Grand Champion twice in this one and walked away with about $3000 to 5000 grand both times.  Not bad money for a weekend.  We walked over to his tent after the judging was over with and talked to him for a few minutes. Really nice guy, seemed very genuine. I asked him about his class that he teaches.  He was telling me the cost and what was involved and I asked him if he shared his rub recipes in the class.  He motions for me to follow him and he opens up a rubber made container with store bought rubs.  Told me, there was no reason to try and make one b/c someone out there has done it before, sells and it's a lot cheaper than making your own. 

On a side note, for the first time ever we didn't walk in not one category or get our name called for a top 10.  In our own backyard we got our asses kicked (35 out of 53).  We have done 5 comps so far and have not failed to get our name called in at least one category.

We have a routine, one cooks pork, one cooks ribs, one cooks chicken and if there is an anything butt category another guy cooks that.  We had one that apparently wanted to run the show, he cooked one of everything and turned in what he cooked and he did everything completely different that how we normally cook, different rubs, different sauces and different presentation.  I  was royally pissed as were the others.  After much deliberation, we have decided that we will give him two more competitions to see if he either changes or we continue to get our ass kicked.  If we continue to get our asses kicked one said he will quit, me and another will tell him to fuck off and start our own team, or we will just simply tell him that he can leave and we will still cook under the same name.

[Saniflush]

I make a motion that AUTiger1 is designated cook at all Tigers X outings where there is something more than beer, wine, or bourbon to ingest.

[GH2001]

You've never had true Texas smoked BBQ then.

Trim the fat, slow smoke it for the first 12 hours, then put the fat on TOP of it, smoke it for 12 more while the fat and flavor seeps back in.

You could eat it with a weak plastic spork.  Hell, half the time I just toss on some salt and call it a day, it's that good.

How these Alabama folks cook beef is bullpoop.
If you're in B'ham... try Miss Myra's over in Cahaba Heights behind the Summit.  It's as close as you'll come to Texas brisket. No knife needed, just soft, flavorful chunks of slow cooked BBQ beef.

Fuck Texas "bbq". I have family that live in S.A.  Been out there and had it. It aint pork and due to the composition of each type of meat, it never will be. Beef lacks the greasy smooth makeup that pork has. Red meat is grainy by nature and much tougher. Even at its most tender, it still can't match it. 

That is all......