***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. devine

    devine hi, i am user devine
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    Hit me with a recipe
     
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  2. Owsley

    Owsley My friends call me Bear
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    Check the first page of this thread
     
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  3. cal

    cal BOATS
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    let em ride 6 hours unwrapped at 225°
    [​IMG]

    [​IMG]

    [​IMG]
     
  4. devine

    devine hi, i am user devine
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    Will do. That sounds amazing
     
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  5. Owsley

    Owsley My friends call me Bear
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    Hell yeah. This is what I’m going to do tomorrow. Did you spritz them at all?
     
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  6. cal

    cal BOATS
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    yup every hour after two with 50/50 acv and water
     
  7. Volholic16

    Volholic16 Well-Known Member
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    Speaking of, I mentioned earlier itt, but I ordered Big Bob Gibson’s red, mustard, and white sauces last week. The red and mustard are awesome. I like the white OK but I guess I was hoping for something a little different. I’ll use it even though it’s basically a thin peppercorn ranch. For reference, I think Moes Bbq has a solid white sauce that goes great with their wings. The two aren’t really comparable though.
     
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  8. Clown Baby

    Clown Baby Daddy’s #1 Candy Baby
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    #Alabama Crimson Tide
     
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  9. Volholic16

    Volholic16 Well-Known Member
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    Yes that post is sure to draw the ire of the bama fans itt.

    :chan:
     
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  10. dblplay1212

    dblplay1212 Well-Known Member
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    White sauce should only go on chicken but its dynamite on chicken. Big Bob Gibson's is the og white sauce, I think.
     
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  11. JohnLocke

    JohnLocke Terminally Chill
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    I know Big Bob's son. They have won a ton of pitmaster competitions across the country
     
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  12. billdozer

    billdozer Well-Known Member
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    FYI, here are the sauce recipes from the Big Bob Gibson book

    White Sauce
    2 CUPS MAYONNAISE
    1 CUP DISTILLED WHITE VINEGAR
    ½ CUP APPLE JUICE
    2 TEASPOONS PREPARED HORSERADISH
    2 TEASPOONS GROUND BLACK PEPPER
    2 TEASPOONS FRESH LEMON JUICE
    1 TEASPOON SALT
    ½ TEASPOON CAYENNE PEPPER

    Red Sauce - bring to boil, then simmer for 10-15 minutes
    1¼ CUPS KETCHUP
    1 CUP WATER
    ¾ CUP VINEGAR
    ¾ CUP TOMATO PASTE
    ¾ CUP BROWN SUGAR
    ⅔ CUP CORN SYRUP
    ½ CUP PURE MAPLE SYRUP
    4 TABLESPOONS HONEY
    3 TABLESPOONS MOLASSES
    4 TEASPOONS SALT
    4 TEASPOONS WORCESTERSHIRE SAUCE

    Mustard Sauce

    ¾ CUP PREPARED YELLOW MUSTARD
    ½ CUP HONEY
    ¼ CUP APPLE CIDER VINEGAR
    2 TABLESPOONS KETCHUP
    1 TABLESPOON BROWN SUGAR
    2 TEASPOONS WORCESTERSHIRE SAUCE
    1 TEASPOON HOT SAUCE
    1 TABLESPOON APPLESAUCE
    1½ TEASPOONS SOY SAUCE
    1½ TEASPOONS LIQUID SMOKE
    1 TEASPOON ONION POWDER
    ¾ TEASPOON CORNSTARCH
    ½ TEASPOON DRIED MUSTARD POWDER
    ½ TEASPOON CAYENNE PEPPER
    ¼ TEASPOON BLACK PEPPER
    ⅛ TEASPOON GARLIC POWDER
    ⅛ TEASPOON WHITE PEPPER
    ⅛ TEASPOON CELERY SEED
    ⅛ TEASPOON GROUND CUMIN
     
  13. One Two

    One Two Hot Dog Vibes
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    Correct. And of course Alabama’s delicious native bbq sauce has a mayo base

    :mulletsmug:
     
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  14. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    cal so what's the verdict? 3-2-1 or God's method aka letting them ride. No pressure.
     
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  15. Clown Baby

    Clown Baby Daddy’s #1 Candy Baby
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    As a mayo hater, I’m looking forward to it
     
  16. Volholic16

    Volholic16 Well-Known Member
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    I’ve heard that about the BBG white and that’s why I bought it. I think I’m gonna do chicken of some sort this weekend and will use it for sure. I don’t dislike it, I was expecting something different.

    To be fair I dipped a not too recently cooked piece of chicken in it. So maybe it’ll be better with a fresh cooked quarter or wing.

    Again, the red and mustard are fantastic though.
     
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  17. cal

    cal BOATS
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    i honestly didn’t see much of a difference so i’ll probably keep going unwrapped for the next few time

    i don’t wrap with honey or brown sugar or any other stuff that most use, usually just spray them and wrap

    i was expecting them to take longer without the help from the foil but they were done right at 6 hours
     
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  18. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    I'm not sure I've ever had Big Bob Gibsons sauce. I know I've never eaten there. Agree on Moe's sauce tho.
     
  19. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    they were spare ribs right?
     
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  20. cal

    cal BOATS
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    no sam’s only had baby backs :bang:
     
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  21. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    I've never cooked babybacks for 6 hours in my life. They usually take like 3 hrs at 225-250. Weird.
     
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  22. JohnLocke

    JohnLocke Terminally Chill
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    You havent lived until you've had Big Bob's loaded bbq baked potato doused in red and white sauce. If I had to guess I would say I have ate that dish over 500 times in my life. Grew up and played basketball with Big Bobs grandson. He was younger and I would drive him home after practices and would get free meals in return. Have had a bunch of their recipes for a long time. They have a really good recipe book that you can order. I'd be willing to bet that Snakes is a Big Bob's stan as well

    This book is the one I'm talking about. Good recipes throughout and it's a thick book

    [​IMG]
     
    #21322 JohnLocke, May 7, 2020
    Last edited: May 7, 2020
  23. Oranjello

    Oranjello Well-Known Member
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    Big Bob Gibson’s white sauce is not good. Dare I say it sucks?

    I’m partial to this recipe from Home Team BBQ out of Charleston https://www.starchefs.com/cook/savory/aaron-siegel/smoked-chicken-wings-alabama-white-sauce
     
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  24. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    I like white sauce to be really thin. ACV, distilled vinegar, mayo, worecestershire, a shit ton of black pepper, and a shit ton of white pepper.
     
  25. One Two

    One Two Hot Dog Vibes
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    My bro, the results looked good but I cannot imagine cooking baby backs for that long at that temp.
     
  26. billdozer

    billdozer Well-Known Member
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    That's the book I pasted the sauce recipes from. Or here:
     
  27. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    I stopped in to the restaurant when driving through Alabama once. I loved it; probably my best in-house BBQ experience. The rest of the drive home was miserable though.
     
  28. cal

    cal BOATS
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    could’ve been placed in the wrong section

    thought they were pretty thick for baby backs but never looked at the labeling

    they had trimmed spares too so i’m sure that’s what i grabbed
     
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  29. One Two

    One Two Hot Dog Vibes
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    Because they are leaner I normally go a little hotter and shorter when I do baby backs. Not a lot of fat to break down
     
  30. Snakes

    Snakes clumsy interloper
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    lol it was the potato and only the potato. used to eat it weekly.
     
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  31. lfriend

    lfriend Well-Known Member
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    Lucky! When I checked Sams on Tuesday the only thing they had was one beef loin.

    The rest of the meat section was empty. :tebow:

    Sticking with local butchers going forward.
     
  32. Owsley

    Owsley My friends call me Bear
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    DEB7F5D2-9F91-40EA-8AD0-5FA573078E0A.jpeg 2CB298A3-92BE-4554-90DF-3564FC28D9F4.jpeg

    First attempt on the egg. Temperature control definitely needs some fine tuning. Finished in 4.5 hours over apple wood between 225-325 at times and sprayed with 50/50 acv and water every 45 minutes. No wrapping. 2:1 rub of coarse pepper and Fox Bro’s rub then brushed with local honey after coming off. Making Franklin’s vinegar on the side. Some of the end pieces got a bit dried out but really happy overall, this thread is a kickass resource.
     
    #21332 Owsley, May 8, 2020
    Last edited: May 8, 2020
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  33. Tro lo lo

    Tro lo lo You kids must be from the suburbs.
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    Bought a bum unit, it'd kick off after running for like 30 seconds. I emailed Ooni back and forth, and they shipped be a brand new one. This one is good. I kinda wished I'd held on for a new unit, but I'm glad I don't have to fuck the ceramics up any worse on my Egg after those ripping Neo pizza cooks.
     
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  34. Tro lo lo

    Tro lo lo You kids must be from the suburbs.
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    Syracuse Orange

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  35. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Are any of the meat church rubs bad? Because I was going to get a variety pack. Which ones do you guys like best?
     
  36. cal

    cal BOATS
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    voodoo and the gospel
     
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  37. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    I'm ordering one of each: the gospel, voodoo, and honey hog.
     
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  38. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Looks like you have to do USPS priority mail envelope so $7 for shipping. Comes out to $12 per 14 oz shaker of seasoning. Kinda steep. I think good rubs at Academy or stores is usually like $8-9.
     
  39. infected donkey

    infected donkey Arkansas Razorbacks
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    Have 7 different ones and have not found a bad one yet. Need to buy some voodoo as I haven’t tried it yet. Will buy bulk of holy cow, gospel, deez nuts as I use them most often.
     
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  40. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Going to be trying out some of their rubs this weekend. I used the gospel on some smoked Mac and cheese last weekend and it turned out great. To be fair, the recipe is ridiculous as it is though. Best Mac I’ve ever had but 100% terrible for you

    https://www.sidechef.com/recipes/6629/smoked_mac_cheese/
     
  41. undrtow

    undrtow learn to swim
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    Pretty sure I pay $10-11 for them at Ace Hardware
     
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  42. cal

    cal BOATS
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    yeah i usually buy at ace or my local bbq store

    deez nutz is money on potatoes
     
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  43. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    I felt fat just reading the ingredients
     
  44. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    It it sounds fucking amazing
     
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  45. Captain Caveman

    Captain Caveman Where have you gone TMB?
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  46. bigred77

    bigred77 Well-Known Member
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    I usually just stop in and grab some when I drive through Waxahachie
    Matt is an awesome guy
     
  47. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    If you live close to an Academy, they sell Meat Church there now. I paid $9.99 per bottle.
     
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  48. cal

    cal BOATS
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    looks like it

    i’ve watched a lot of their youtube cooks
     
  49. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    lol I went to academy to get new shoes after I ordered that Meat Church earlier and yah they had all that stuff for even less than I paid online :facepalm: I picked up a bottle of Holy Gospel, some spare ribs , and got them on now. Got the DynaQ going. Going to lay some sod and then get drunk and mess with the ribs later. :feelsgoodman:
     
  50. Biff Bridges

    Biff Bridges The words. You are good with the words man
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    Local butchers are slammed in Nebraska with all the large operations shut down. I was lucky and got a whole hog scheduled for next month. Looking for advice on what cuts to request. I want most stuff I can smoke, butts, loins, ribs, etc. Anyone have a quick breakdown they've used in the past? Pretty excited for it.
     
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