The BBQ Thread

I'm a big fan of vinegar based. I also really like mustard based. Not a huge fan of tomato, but I'll still eat it.

The only thing that rivals BBQ for me is hot chicken.

 

About the best rack of ribs I have eaten was from a black man selling out of a truck in Cumberland, Ky of all places. His sauce was cooked into the ribs so well without being charred. That takes skill. The meat literally fell off the bone.

 

I prefer my ribs to hang on to the bone so I can pick them up but to pull off with reasonable ease when I go to eat them. I accomplished that with the first ribs I cooked but have missed it the last two times. Still a noob.

 

This is one time I can say with meaning, "it's all good".

 

Just got done smoking six chickens in halves.

 

It is.

 

Do you find you can get the skin crispy? What temp do you do it at?

 

Yeah I dump two big chimneys of charcoal into the wsm and open all three vents all the way with three good chunks of cherry wood. Then cook skin side up for an hour. It runs between 350 and 400 degrees

 

I'm smoking leg quarters later today. I'll probably finish mine on the grill to crisp the skin.

 

Got it. Thanks

 

I still use the marinating recipe you posted some time ago. Had some rib eyes over the holidays that everyone raved over.

 

Care to share it with we'uns who missed it (and are too lazy to look)??

 

Just brush with olive oil and sprinkle with your favorite seasonings if I do recall.

 

Excellent. I'm glad to hear that!

 

Didn't get the skin crispy like I was hoping for, but used some seasonings I brought back from Jamiaca and that was fantastic.

 

Did you get the gas or electric one?

 

Cool, thanks! I like simple and that sounds like something even I can't screw up! Have you ever checked out Killer Hogs 'site? He's got a ton of bbq stuff.

 

30in Masterbuilt electric.

 

You tried the 3-2-1 method?

 

I wouldn't mind one for the set and forget nature even though the WSM is really user friendly