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

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

  1. billdozer

    billdozer Well-Known Member
    Clemson TigersCarolina Panthers

    Here's a summary of favorite things from the old thread:

    A. Recipes:

    1. buy_dont_lease - roasted poblano and corn slaw

    1 medium head cabbage, cored and sliced (I used the food processor)
    1 ear corn, grilled and kernels cut from the cob (allow to cool before combining)
    2 poblano peppers, grilled, stemmed, seeded, and diced to size of corn kernels (allow to cool before combining)
    1 red onion, sliced

    In a separate bowl, combine the following:

    1 cup mayo (after years of wayward living, I only use Duke's brand)
    1 tbsp champagne vinegar
    1 lime, juiced
    1 bunch chopped cilantro
    1/4 tbsp white pepper
    1/8 tsp salt

    Whisk dressing to combine and dress the slaw with the the dressing. Refrigerate at least a few hours before serving.

    2. a.tramp 's "butt stuff"

    butt stuff
    1c corse kosher
    1c corse black pepper
    1c turbinado
    1c brown sugar
    1/2c garlic powder
    1/2c cup spanish paprika
    1/2c cumin
    1/4c cayenne
    1/4c chile powder

    3. apple slaw

    1/2 head cabbage medium chopped
    2 carrots peeled & corse grated
    2 fuji apples pealed, cored & julienned (toss with lemon juice to keep from browning)
    1/2 bunch green onions finely minced

    1/2 cup hellman's
    1/8 cup cider vinegar
    1/6 cup honey
    1/8 cup poppy seeds
    whisk to a froth
    s&p to taste
    4. Pepper Stout Beef - http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html
    5. Beef short ribs – a.tramp

    6. No knead bread

    3 cups (430g) flour
    ¼ teaspoon (1g) yeast
    1¼ teaspoon (8g) salt
    1½ cups (345g or 12oz) water
    1 tablespoon honey (optional)
    olive oil (for coating)
    extra flour, wheat bran, or cornmeal (for dusting)


    Two medium mixing bowls
    6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
    Wooden Spoon or spatula (optional)
    Plastic wrap
    Two or three cotton dish towels (not terrycloth)


    Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

    Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel (or on cutting board) and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

    Preheat oven to 450°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven, spray with PAM and place the dough in the pot seam side up. Cover with the lid and bake 35 minutes Then remove the lid and bake 5 minutes uncovered, until the loaf is nicely browned.
    7. buy_dont_lease Habanero Lime Slaw for fish/shrimp tacos

    1 medium head red cabbage, cored and sliced
    3-4 medium carrots shredded in the food processor (or 2-3 cups of bagged shredded carrot)
    Set aside in a bowl. Then:
    2 habanero peppers, seeded and diced
    1 clove garlic diced
    pinch of salt
    Work the above ingredients into a paste on your cutting board using the side of your knife (or using a mortar and pestle)
    In a separate, smaller bowl, combine the following:
    1 cup mayo (Duke's)
    Habanero garlic paste (I suppose you could sub the habanero paste out for some good, pure habanero sauce like Yellowbird or Secret Aardvark in a pinch)
    1 tbsp apple cider vinegar
    1 lime, juiced
    1 bunch chopped cilantro
    1/2 tbsp celery seed
    1/4 tbsp black pepper
    1/8 tsp salt (if needed)
    Whisk dressing to combine and dress the slaw with the the dressing. Refrigerate at least a few hours before serving.
    8. Roasted Pepper Red Potato Salad:

    1. Cut 2 lbs of red potatoes in bite size pieces. Boil until desired doneness
    2. Broil 1 jalapeño and 2 bell peppers (I used orange and red. Fuck green) until the outside starts to char
    3. Put the peppers in a food processor with 1/3 cup olive oil, 1 tbsp light mayo, 2 tbsp creamy Dijon mustard, 1 tsp paprika, 1 tsp dried dill, 1 tbsp garlic powder, 2 tsp sherry, 1 tsp salt. Blend until creamy consistency.
    4. Cut up stalk of celery and add to potatoes.
    5. Chip of half Vidalia onion and sautée in butter until lightly browned.
    6. Add onion to celery and potatoes.
    7. Pour the dressing over the potatoes until desired cover achieved.
    8. Garnish with green onion
    9. Chill in fridge for an afternoon


    ½ stick (4 tablespoons) unsalted butter
    1¼ cups finely chopped onions
    1 medium red bell pepper, finely chopped (about 1 cup)
    ¼ cup sliced green onion
    2 garlic cloves, minced
    2 eggs, beaten
    a cup canned beef broth
    1 tablespoon Worcestershire sauce
    1 tablespoon hot pepper sauce
    1 tablespoon soy sauce
    1 pound ground beef
    ½ pound ground pork
    ½ pound ground veal
    4 ounces Monterey Jack cheese, grated (about 1 cup)
    ¾ cup saltine cracker crumbs
    ½ cup ketchup
    3 tablespoons Picka-Peppa sauce (optional)
    5 slices thick-cut bacon, halved crosswise

    1. In a large skillet, melt the butter over medium heat. When it foams, add the onions, bell pepper, green onion and garlic. Cover and cook 5 minutes. Uncover and cook, stirring often, for another 4 or 5 minutes, or until the vegetables are lightly browned. Remove from the heat and cool to room temperature.
    2. Position a rack in the middle of the oven and heat the oven to 350 degrees.
    3. In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, hot pepper sauce and soy sauce until well-blended.
    4. In a large bowl, combine the ground beef, pork and veal with the onion mixture, the egg mixture, cheese, and cracker crumbs. Mix lightly but thoroughly.
    5. Transfer the meat mixture to a shallow baking dish and shape it into a loaf about 3 inches thick; smooth the top with the back of a spoon. Mix the ketchup and Picka-Peppa sauce (if you’re using it) and spread evenly over the loaf. Arrange the bacon strips atop the ketchup sauce, overlapping them slightly if necessary.

    10. Alabama White BBQ Sauce:

    3/4 cup mayonnaise
    1/3 cup apple cider vinegar
    1/4 cup lemon juice
    1/4 cup apple juice
    1 tablespoon powdered garlic
    1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
    1 tablespoons coarsely ground black pepper
    1 teaspoon mustard powder
    1/4 teaspoon salt
    1/2 teaspoon finely ground cayenne pepper
    Combine all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours

    11. Honey-Orange Broccoli Slaw

    2 (12 oz) packages broccoli coleslaw mix
    8 slices thick cut bacon, sliced thin, cooked (reserve 2 Tbsp fat for dressing)
    1/2 red onion, julienned
    1/2 C honey roasted peanuts
    4 green onion, bias cut


    1/4 C cider vinegar
    2 Tbsp honey
    2 Tbsp orange zest
    1 tsp salt
    1/2 tsp pepper
    1/2 C olive oil
    2 Tbsp bacon fat

    1. Combine all ingredients other than dressing.
    2. Toss with dressing just before serving.
    12. Duval's Cajun Rub Recipe

    5 Tablespoons kosher salt
    3 Tablespoons cayenne pepper
    1.5 Tablespoons garlic powder
    .5 Tablespoon poultry seasoning
    4 Tablespoons butter salt
    8 Tablespoons creole seasoning
    4 Tablespoons Season-all
    .5 Tablespoon paprika
    .5 Tablespoon oregano
    1 Tablespoon hickory smoked salt
    2 Tablespoons Italian dry seasoning
    2 Tablespoons celery salt
    .5 Tablespoon accent

    This should be enough for about three birds.

    13. dblplay1212 Tritip instructions:

    Rub as you would a steak. 50/50 salt and pepper works well. Smoke at 275 until it hits 118. Normally takes 45 minutes to an hour. Take off heat and bring your cooker up to searing temps. Sear each side for roughly 2 minutes. If you want fancy grill marks, rotate 45 degrees after 1 minute on each side. After 2 minutes at high temps, pull and check temp. You're looking for 122-ish. Anywhere 122-127 is fine. Pull and tent to rest. Temp will rise a little during rest. After rest, cut against the grain and enjoy.

    The grain of tritip:

    14. Whole bunch of stuff from Taques

    charro beans

    Soak 1-2 lbs (2 lbs is a lot of beans) of beans overnight in a huge pot covered with 2-3 inches of water as they will absorb it.

    This next part is the most important, after this you can virtually do anything you want and they will turn out ok......

    The next morning or after about 8 hrs. of soaking, drain the beans in a collander and put back in cook pot and cover with water. Turn the burner on high and set a timer for 30 mins. When the timer goes off they should be just simmering and starting to boil.

    Drain them again in a collander. This gets rid of the really gassy part of the liquid and makes them cook at the next stage perfectly.

    Then I usually sweat lots of chopped onion and garlic in olive oil (in the cooking pot). Then I add my spices, like cumin (1 tsp), chili powder (1tbsp), garlic powder (1 tbsp), paprika (1 tsp) and black pepper (1tbsp).

    Let that mixture cook a couple of minutes to bring out the oils in the spices.

    Then you can add a can of chopped tomatoes.

    Then add back the beans and cover with chicken stock and water (about 1/2 and 1/2).

    Add a chunk of salt pork, or bunch of bacon or the best is leftover ham bone from honey ham.

    Bring to boil on high then turn down to low to simmer for 3 hours.

    Taste and salt accordingly. *Always use coarse Kosher salt for cooking. Makes all the difference in the world. It is in the baking isle at HEB.

    mexican style bbq rub

    ½ cup Granulated garlic
    ½ cup New Mexico chili powder
    ½ cup Pasilla chili powder
    2 tbs. Roasted Arbol chili powder (optional)
    2 tbs. Ground cumin
    2 tbs. Ground celery seed
    6 tbs. Onion powder
    1 tbs. Ground Mexican oregano
    1 cup Paprika
    ½ cup Fresh ground black pepper
    2 tbs. Ground coriander

    ham glaze

    1/2 cup apricot preserves
    1/2 cup honey
    2 tablespoons brown sugar
    1 tablespoon Dijon-style mustard
    1 1/2 teaspoons Worcestershire sauce
    1/2 teaspoon soy sauce
    1/2 teaspoon paprika
    1/4 teaspoon black pepper
    1/4 teaspoon cayenne pepper powder
    1/4 teaspoon garlic powder
    1/8 teaspoon cinnamon powder
    1/8 teaspoon sage flakes
    1/16 teaspoon ground cloves

    leftover brisket chili

    - Get a large pot

    - Chop 1/2 pound of bacon slices into chunks and fry until not quite crisp.

    - Add a whole chopped onion and sauté until translucent and bacon is crisp.

    - If you like chopped garlic and/or diced jalapeños, add some in 5 mins after onions.

    - Deglaze pot with 1/2 bottle of Shiner

    - Add rough chopped leftover brisket/beef rib.

    - Add 6 T chili powder, 2 T ground cumin, 2 t mexican oregano and stir well to combine

    - Add 1 can diced tomatoes and stir well

    - Add enough water to cover beef, about 5 cups, bring to boil then turn down to lowest setting

    - Simmer covered for about two hours.

    - Add juice of 1/2 a lime, and salt & black pepper to taste

    - Optional: Add some crushed tortilla chips to thicken

    - Topped with shredded cheddar and fresh chopped sweet onions like the 1015 variety.

    bacon ranch mac & cheese

    1 cup of uncooked macaroni
    4 slice applewood-smoked bacon
    1 tablespoon vegetable oil
    1 tablespoon flour
    1 1/2 2% milk
    1/3 cup condensed cream of mushroom soup
    3/4 cup shredded six-cheese Italian blend
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon chopped fresh dill
    Salt and pepper to taste
    1/8 teaspoon salt Cooking spray
    1/2 cup shredded colby-Jack cheese
    1/2 cup of breadcrumbs

    -Cook pasta
    -Cook bacon, remove bacon from pan, reserving grease. Crumble bacon.
    -Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan, stirring constantly with a whisk. Add milk and soup to saucepan, and bring to a boil; cook until thick. Remove from heat; let stand 4 minutes or until sauce cools Add Italian cheese blend, onion powder, garlic powder, dill, salt and pepper, stirring until cheese melts. Stir in pasta.
    -Spoon mixture into a baking dish coated with butter and spread bacon throughout. Top with colby-Jack cheese.
    Bake at 350 for twenty minutes.

    chipotle peach bbq sauce

    16 oz can peaches in water, not syrup
    2 cups ketchup
    1 cup apple cider vinegar
    1 cup water
    3 chipotle chiles (i used the canned ones in adobo sauce) minced
    1-2 cloves garlic, minced
    tablespoon each of chile powder, pepper, salt
    2 teaspoons oregano
    3 tablespoons of brown sugar

    creole jambalaya

    (serves 8-10)

    2lbs raw shrimp, peeled
    2 cups raw rice
    1lb andouille sausage
    1/2lb cooked chicken, diced
    1/2lb tasso ham, diced
    1/2 stick butter
    4 tbsp flour
    2 16oz cans beef broth OR 3 cups bouillon
    4 cloves of garlic, minced
    3 medium white onions, finely chopped
    6 scallions (with green leaves), chopped
    4 creole tomatoes, peeled and chopped OR 16oz can of tomatoes, drained and chopped
    1 green bell pepper, chopped
    1 bay leaf
    1/2 tsp thyme leaves
    1/8 tsp ground cumin
    1/8 tsp ground cloves
    1/8 tsp ground allspice
    1/4 tsp cayenne (or more)
    salt and cracked pepper to taste

    Melt butter in pot, cooking sausage and ham until lightly browned and stir in the flour. Add onions, scallions, bell pepper, and garlic, cooking until the vegetables are soft and translucent. Stir in chopped tomatoes and their juice, then adding bay leaf, thyme, cumin, cloves, allspice, cayenne, and black pepper. Add beef broth and mix well. Add raw shrimp and chicken, then stir in the raw rice. Season with salt, approximately a tbsp to start. The liquid in the pot should just cover the contents. Add more broth or bouillon only if necessary. Bring the pot to a boil, then immediately cut the heat very low, covering contents until the rice is done (jambalaya should be damp, not soupy.) Anybody who doesn't have a really good appetite should not be allowed to eat jambalaya (yes, this is the last line of the recipe in the book [​IMG])

    green chile salsa

    I almost forgot this recipe for salsa:

    1/2 lb fresh tomatillo, roasted husked and chopped
    11/2 lb hatch green chili, roasted, seeded and chopped (I leave a couple of them whole to chop into the blended salsa)
    If you use the mild or medium Hatch peppers you might want to add serrano or jalapeno for heat
    3 garlic cloves, chopped
    1 medium onion, diced
    2 quarts water
    1 tablespoon salt (to taste)
    3 tablespoons lime juice, fresh squeezed

    Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil
    Cook for 30 minutes.
    Strain liquid into a large bowl.
    Place solid ingredients in a blender (I never blend mine smooth)
    Add 1/2 of the strained liquid (about 3 cups) and blend to desired consistency.
    You may have to do this in batches.
    Add the lime juice and salt and blend to taste.

    Again roasting is the key for me. I have even roasted the garlic and onion before boiling. Good stuff.

    green chile stew

    1 lb. ground chuck
    1 lb. ground pork
    1 lb. boneless sirloin, cut into 1/2 inch cubes
    1 stick plus 1 tbsp. unsalted butter
    1 large onion, chopped
    3 garlic cloves, minced
    3/4 cup chopped fresh cilantro
    1 1/2 tbsp. Tabasco
    2 1/2 tsp. dried oregano, crumbled
    1 1/2 tbsp. ground cumin
    1/4 cup minced fresh parsley
    2 tsp. freshly ground black pepper
    6 tbsp. all purpose flour
    1 1/2 tsp. kosher salt
    8 cups chicken broth
    3/4 cup Mexican beer (not dark)
    4 lbs. poblano peppers, roasted and chopped
    2 small tomatoes, peeled seeded and chopped
    In a skillet brown the ground beef over moderately high heat and transfer it with a slotted spoon to a kettle.
    In the skillet brown the pork and the sirloin separately, transferring them as they are browned with the slotted spoon to the kettle, and discard the fat remaining in the skillet.
    To the skillet add 3/4 stick of the butter and in it cook the onion, garlic and cilantro over moderately low heat until the onion is softened. Add the Tabasco, oregano, cumin, parsley, black pepper, 3 tbsp. of the flour and salt and cook the mixture, stirring for 3 minutes. Add this mixture to the kettle with the broth, beer, the poblano peppers and the tomatoes, bringing the mixture to a boil, then simmer it, stirring occasionally, for 2 hours.
    Knead together the remaining 3 tbsp. butter and the remaining 3 tbsp. flour to make a beurre manie or roux, add the beurre manie in bits to the kettle, stirring and simmer the chili for 5 minutes. Serves 8.
    Best when reheated!! I cannot stress this enough. Stew will taste 10x better if you refrigerate over night and eat the next day.
    Top with some cheddar cheese and sour cream and you've got one hell of a dish.

    navajo fry bread

    Frybread Recipe


    • 4 cups Blue Bird flour or King Arthur Flour

    • 4.5 tsp. Clabber Girl Double Acting Baking Powder

    • 1 tsp. salt

    • 2 cups mildly warm milk
    Vegetable oil for frying


    Mix and knead dough in a bowl with hand until it's not sticky. Dough should be soft and easy to handle. Cover with a towel and let rest at room temperature for 30 minutes. Heat a pan with oil over medium-high heat. You may need to lower your heat a bit as different pans and burners heat differently. Adjust as you go. Hand stretch and pat until it stretches out to about 8". Carefully place dough into the pan away from you. If you place it towards you and let it drop, hot oil can spray you in the face. Keep a fork nearby. Frybread dough will bubble. When it reaches its peak, pop it. You usually only need to do this once. Flip it with golden brown on bottom. Fry until golden brown on the other. Both sides of the dough will look considerably different, but this is normal. Sprinkle a bit of salt on them. Let rest vertical to drain them.

    smoked pork tamales

    4 cups finely shredded pork shoulder

    Red Chili Sauce

    2 1/2 oz Dried Ancho Chiles

    3 cups Hot Water

    1 Large Can Tomato Sauce

    2 cloves Garlic

    1/4 cup Sour Cream

    1 1/2 tsp Salt

    Stem & seed the chiles, then toast them in a dry skillet over medium heat
    Place in a bowl and cover with 3 cups very hot water
    Soak for 20 minutes
    Puree re-hydrated peppers with 1 1/2 cups of the soaking liquid, tomato sauce & minced garlic
    Add sour cream and adjust salt to taste

    *This makes 3 cups of sauce, which is more than you need. Add this sauce to the pork until it is moist, but not too wet. Freeze the extra sauce for up to a year or use it to make enchiladas.

    1 ¼ cups (10 oz) Rendered Lard
    2 lbs Pork Fat

    Ask your butcher to save scraps trimmed from roasts and chops. Don’t use salt pork or bacon fat, as the flavors are too strong.
    Preheat oven to 275 degrees.
    Cut fat into 1 inch cubes and spread it out in a deep baking dish
    Place fat in oven and stir every once in a while until the fat renders into a clear liquid (about 2 hours).
    Let lard cool to lukewarm and strain.

    1 ½ tsp Baking Powder
    2 tsp salt
    4 cups (2 lbs) fresh, coarse ground masa for tamales
    *or* 3 ½ cups dried masa harina mixed with 2 ¼ cups hot water
    1 ½ cup chicken broth

    Beat Lard, baking powder, and salt with an electric mixer on medium-high until light in texture (1 minute)
    Continue beating as you add masa (fresh or reconstituted) in three additions.
    Reduce speed to medium-low and add broth. Continue beating another minute or so, until a ½ tsp dollop of the batter floats in a cup of cold water (if it floats, the tamales will be tender and light).
    Beat in enough of the remaining broth to give the mixture the consistency of cake batter (it should hold its shape in a spoon).
    Taste and add extra salt if you think it needs it.
    You can make this ahead of time, refrigerate for several days, then re-beat with a little broth or water to bring the batter to the soft consistency it had before.

    Corn Husks:
    8 oz package Dried Corn Husks

    soak in hot water for 3-5 hours until pliable
    Choose 24 of the largest and most pliable husks and pat dry, then wrap in a damp dish cloth.

    Making Tamales:

    Lay out one of your chosen corn husks with the tapered end towards you
    Spread ¼ cup batter into about a 4 inch SQUARE in the middle of your husk. Leave at least a 1 ½ inch border at the tapered end.
    Spoon ⅛ cup (2 Tbsp) filling down the center of the batter.
    Pick up the 2 long sides of the corn husk and bring them together (this will cause the batter to surround the filling).
    Roll the excess corn husk around the tamal and fold the 1 ½ inch tapered portion over to close the end, leaving the top open.
    Once you’ve made 6 tamales, stack them together and tie them loosely with a string.

    Steaming Tamales:

    Pour an inch or so of water in a steamer and heat to boiling
    Stand your tamales on their folded ends in the steamer
    Don’t pack the steamer too tightly, because they need room to expand
    Steam at a constant medium heat for 1 ¼ hours, watching to make sure the water doesn’t evaporate. Add more water as needed.
    Tamales are done when husks pull away from the masa easily.
    For the best textured tamales, let them cool completely and re-steam for 15 minutes before serving. However, we usually make these with friends and are a couple beers in and pretty hungry by this point. They are delicious either way.


    duvals poultry rub

    1/8 box Kosher Salt
    2.5 tbsp Cayenne
    8 tbsp Garlic Powder
    2.5 tbsp McCormick's BBQ Spice
    3 tbsp Paul Prudhomme's Poultry Seasoning
    1.5 oz Butter Salt
    8 tbsp Tony Chachere's
    5 tbsp Lawry's
    4 tbsp Smoked Paprika
    3 tbsp Oregano
    1 tbsp Italian Dry Seasoning
    4 tbsp Celery Salt
    0.5 oz Accent
    1 tbsp Hickory Smoked Salt

    coffee based rub

    1/3 cup garlic powder
    1 1/2 Tbsp ground cumin
    2 1/3 cup dark brown sugar
    1 Tbsp cayenne pepper
    1/4 cup ground cinnamon
    2 cup ground coffee (espresso grind)
    2 cup kosher salt
    1/2 cup ground black pepper

    mango habanero bbq sauce

    1 tablespoon vegetable oil
    1 small onion, minced (about 1/2 cup)
    2 medium cloves garlic, minced (about 2 teaspoons)
    1 teaspoon grated ginger
    1 1/2 cups roughly chopped peeled fresh mango, about 2 medium magnos
    1 cup mango juice
    1 cup tomato sauce
    1/3 cup dark brown sugar
    1/3 cup honey
    1/3 cup cider vinegar
    2 tablespoons molasses
    2 tablespoons fresh juice from about 2 limes
    1 tablespoons Worcestershire sauce
    1 tablespoons yellow mustard
    2 teaspoons finely chopped habanero chiles, seeded (about 2 chilis, see note above)
    2 teaspoons Kosher salt
    1 teaspoon freshly ground black pepper

    the mayors mustard sauce

    3/4 cup mustard
    1/4 cup honey
    1/3 cup apple cider vinegar
    1 tbs brown sugar
    2 tbs ketchup
    2 tsp worchestire
    1 tsp franks

    coffee bbq sauce

    2 cups brewed coffee
    1 cup ketchup
    ½ cup cider vinegar
    ½ cup brown sugar
    2 Tbls Worcestshire sauce
    2 Tbls chili powder (Mexene)
    1 Tbls granulated onion
    1 Tbls granulated garlic
    1 Tbls ancho chile powder

    Bring all ingredients to a boil then simmer for 15-20 minutes. Stir often to keep solids from settling to the bottom of the pan and burning.

    smokin red roasted potatoes

    8-9 large Red potatoes (about 7-9 ounces each)
    6 Tablespoons Extra Virgin Olive Oil
    Salt & pepper*
    Smoked paprika (regular is fine too)*
    1/4 cup Butter, melted
    Dried tarragon
    Fresh flat leaf parsley, chopped
    Fresh thyme, chopped

    Place each potato in the bowl of a wooden spoon. Using a very sharp knife slice each potato until the knife cannot cut further. This will give you the characteristic sliced look.

    After slicing place the potatoes on a microwave safe dish and cover with wax paper. Cook on high for 12 minutes or until they are easily pierced with a fork.

    Place the potatoes on a baking sheet and drizzle with extra virgin olive oil, trying carefully to include each slice. Sprinkle each potato with salt, pepper and smoked paprika (regular is fine too). Place in a 450 degree oven for 23 minutes or until golden brown.

    Once removed from the oven melt a 1/4 cup butter and drizzle over each potato. Top with tarragon, parsley and thyme.

    *Quantities used for this recipe will vary depending on how much you want to put on each potato.

    These potatoes can also be made with other fresh herbs. Use whatever you like, the possibilities are endless.*Quantities used for this recipe will vary depending on how much you want to put on each potato.

    spicy shrimp marinade

    3 tbs ponzu
    2 tbs of sriracha
    2 tsp of sesame oil
    2 tsp of rice wine vinegar
    1 tbs of brown sugar
    3 tbs of olive oil
    7 cloves of chopped garlic
    2 tbs of onion powder
    2 tbs ginger
    1 tsp of black pepper
    2 tbs of hoisin sauce
    2 tbs of red pepper flakes

    Let them marinade for 2 hours

    jerk chicken

    ½ cup canola oil
    ½ cup lime juice
    4 tbsp. dark brown sugar
    2 tbsp. apple cider vinegar
    2 tbsp. dried thyme
    2 tbsp. soy sauce
    4 tsp. ground allspice
    1 tsp. ground cinnamon
    ½ tsp. ground nutmeg
    1 tsp. ground coriander
    ¼ cup brown sugar
    8 cloves garlic
    8 scotch bonnet chiles, stemmed
    8 scallions, roughly chopped
    2 shallots, roughly chopped
    1 1" piece ginger, peeled and roughly chopped
    Kosher salt and freshly ground black pepper, to taste
    8 whole skin-on, bone-in chicken legs and thighs

    1. Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.

    2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternatively, heat a grill pan over medium-high heat. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes. To serve, transfer chicken to a plate.

    western north carolina bbq sauce

    2 cups cider vinegar
    ⅔ cup ketchup
    ½ cup brown sugar
    1 tablespoon Tabasco sauce
    1 tablespoon Worcestershire sauce
    1 teaspoon dry mustard
    1 teaspoon red pepper flakes
    1 teaspoon freshly ground black pepper
    1 teaspoon onion salt

    Combine all of the ingredients in a large saucepan. Simmer for 30 minutes over medium-low heat. Store in an airtight jar in the refrigerator

    15. Myron Mixon stuff (courtesy of dblplay1212)

    injection, rub & glaze

    Injection (quantity is to make 5 quarts for a whole hog. Cut down for a butt, obviously):

    Hog Injection

    4 quarts apple juice
    1 quart distilled white vinegar
    5 pounds sugar
    2 cups salt
    1 cup monosodium glutamate, such as Ac’cent brand flavor enhancer


    Basic BBQ Rub
    Makes 3 cups

    1 cup (packed) light brown sugar
    2 tablespoons chili powder
    2 tablespoons dry mustard
    2 tablespoons onion powder
    2 tablespoons garlic powder
    2 tablespoons cayenne pepper
    2 tablespoons kosher salt
    2 tablespoons coarsely ground black pepper

    Hog Glaze
    Makes 8 cups

    2 cups Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce: http://Mixo_9780345528544_epub_c02_r1.htm#s8
    2 18-ounce jars apple jelly
    2 cups light corn syrup
    Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.

    Vinegar Sauce
    Basic Vinegar Sauce

    Makes about 3.5 cups
    2 cups cider vinegar
    1 cup ketchup
    ½ cup hot sauce
    2 tablespoons salt

    2 tablespoons coarsely ground black pepper
    1 tablespoon red pepper flakes
    ½ cup sugar

    pork butt

    1 18- to 20-pound pork shoulder, including the Boston butt and picnic ham in one cut (this may have to be ordered from a butcher; in many supermarkets the cuts are preseparated)

    1 recipe Hog Injection
    3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub
    1 cup apple juice
    1 recipe Hog Glaze

    Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform.
    Place the pork shoulder in a large aluminum pan. (There’s no skin to hold the liquid in, as there is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1-inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours.
    Turn the shoulder upside-down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside-down for 15 to 20 minutes.
    In the meantime, heat a smoker to 250°F.
    Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours.
    Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205°F.
    Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way.
    Remove the pan from the smoker, and serve. Where I’m from, a pork shoulder is not sliced—it’s pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best—and easiest—is with your hands. Wearing heavy-duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you’ve pulled it, if you like.

    peach pork butt

    SERVES:10 TO 12

    When you have a craving for pulled pork but a whole shoulder is more meat than you need, the pork butt is your best option. The butt is not the rear end of a pig but the upper portion of the shoulder. This six- to eight-pound cut is usually well marbled and holds up well during long cooks. Most competition barbecue teams select the pork butt when going for the blue ribbon in the pork category because it has more marbling than the picnic portion of the shoulder and is more easily manageable on the grill than the entire shoulder.
    I created this recipe for a huge neighborhood block party in Birmingham, Alabama. There are only two things that go together better than a barbecue block party and Birmingham, and that is peaches and pork. If you are ever invited to a barbecue in Alabama, pack your overnight bag.






    Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill,
    leaving the other side void.
    In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
    When the heat reaches 250°F, place the pork butt on the void side of the cooker, close the lid, and cook over indirect heat for 7 to 10 hours, until the internal temperature of the pork reaches 190°F. Continually monitor the grill temperature and add hot charcoal or wood coals as needed, to maintain the cooker temperature of 250°F. Remove the pork to a cutting board and let it rest for 20 minutes.
    In a saucepan, combine the barbecue sauce and chopped peaches and bring to a simmer over medium heat. Reduce the heat to low and simmer for 10 minutes. Slice, pull, or chop the cooked meat into bite-size pieces and serve drizzled with the sauce or pass the sauce on the side.
    16. http://www.williams-sonoma.com/recipe/grilled-flank-steak-salad-tomato.html

    17. TheChad's birthday corn.
    Use silver queen corn if available

    Remove top strip of corn stalk
    Soak in water for 1hr
    Grill indirect stalk down 20 minutes @ 450
    Char top layer directly over coals for about 2-4 minutes
    Top with squeeze butter (it's easier to use)
    Salt, pepper and creole

    18. Prime Rib
    atramp's guide

    Remove from fridge and pat dry with towel. Crush and mince a shitload of garlic (a 6lb
    roast used 10 large cloves) and rub roast liberally sprinkle with rub consisting of 1 part
    coarse kosher, 1 part coarse black pepper & 1/8 part ground rosemary

    Let set for 1-2 hours as it approaches room temp. Smoke at 250 until desired temp is
    reached, a 6 lb roast took right at 4 hours to hit 120, and loosely tent with foil.

    Other guidance:

    19. Sauces:

    Aaron Franklin's Vinegar:

    • 1 cup white vinegar
    • 1 cup cider vinegar
    • 1 cup ketchup
    • 1 tablespoon brown sugar
    • 2 tablespoons hot sauce
    • Dash of Worcestershire sauce
    • 2 teaspoons Hungarian paprika
    • Kosher salt and coarse black pepper

    Myron Mixon's Vinegar:
    2 cups cider vinegar
    1 cup tomato puree
    ½ cup Louisiana-style hot sauce or other favorite hot sauce
    2 tablespoons kosher salt
    2 tablespoons freshly ground black pepper
    1 tablespoon red pepper flakes
    ½ cup sugar

    Bobby Flay's Vinegar:

    2 tablespoons canola oil
    2 shallots, finely diced
    4 garlic cloves, finely chopped
    1 cup aged sherry vinegar
    ¼ cup packed dark brown sugar
    1 tablespoon mild Spanish paprika
    1 cup ketchup
    1 cup low-sodium chicken broth
    2 teaspoons finely chopped fresh thyme
    Kosher salt and freshly ground black pepper
    Clover honey

    “Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and cook until softened, 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes. Add the brown sugar, paprika, ketchup, chicken broth, and thyme and cook until reduced by half, about 15 minutes. Season with salt, pepper, and honey to taste. Let cool to room temperature.”

    20. Drew63's Grilled Potato Salad

    Just an excellent recipe. I used more mustard than it called for, and added a bit of fish sauce to the vinaigrette.

    21. Billdozer's No Knead Beer Bread

    1-1/2 teaspoon dry active yeast
    ½ cup warm water
    1/2 cup all purpose flour

    Mix together in a bowl and cover with towel for 30 minutes

    1 beer
    4 cups all purpose flour
    2 tsp salt
    1 tablespoon of honey

    Form into a ball and cover with a hot, damp towel for 2 hours

    Remove from bowl and form into ball (folding under) using extra flour.

    Place on a baking sheet and cover with towel and rest for 30 minutes.

    Score the top and bake for 35 minutes at 425F.


    Combine 1 1/2 teaspoon dry active yeast, 1/2 cup all-purpose flour, and 1/2 a cup of warm water. Cover and set a warm place for 30 minutes. Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry. Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours. Scrape the dough down from the sides of the bowl and onto a flowered work surface. Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf. Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Cover with a dry towel for 30 minutes. Score the top with a knife and bake at 425°F for 35 minutes. Cool to room temperature before cutting.

    22. Smoked Mac and Cheese

    23. The dblplay1212 salad
    2-3 leaves iceberg lettuce
    1 cup store bought grated cheddar cheese
    1/4 lb bacon chopped
    1/2 package croutons

    23. Billdozer's Smoked Chicken
    Get chicken halves and salt and pepper them. It's best to smoke them at a higher temperature for crisper skin, I do 350F-400F or higher, in the WSM I take the bowl out so the chicken is exposed to the coals. I usually smoke it skin down for 30 minutes, then flip until they are done. Depending on your temperature expect 1-1.5 hours. Once the chicken is cooked, baste the skin side then the meat side with the following. Keep the meat side up until eating to allow the sauce to soak in a bit. Don't cover because that will make the skin get soft:

    1/2 cup vinegar
    ¼ cup vegetable oil
    2 tbs Worchestershire sauce
    1 tbs yellow mustard
    1 tbs ketchup
    3/16 tbs (just over ½ tsp) black pepper
    3/16 tbs (just over ½ tsp) onion salt – use onion powder to cut on salt
    1 tbs sugar
    1 tbs salt

    The sauce will keep in the fridge for a long time.

    24. One Two's dog shit beans
    Sauté bacon and onion, add canned pintos and chicken stock to cover, season with whatever and simmer

    25. Reggie Washington's smoked pastrami
    I made my own pickling brine and brined for about a week. Took it out of the brine and desalinated for about 8 hours. Got a good spice grinder and used this rub (https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=758)

    Smoked for about 7 hours or so at 225 and then cut as thinly as possible. Turned out awesome.

    26. @atramp's Seafood Paella
    Part 1
    Seafood Paella, cross-posted with the food cunt thread although my BBQ homies get the step by step

    Shrimp, mussels, clams, scallops, chicken thighs, smoked paprika, saffron


    yellow onion, tomato, paella rice, parsley, scallions, spanish paprika


    start with the spanish chorizo (not pictured) browning and get some grease in the pan (added an andouille that I pulled out for an appetizer) and then remove and brown thighs


    set browned thighs aside with chorizo and soften onions


    once onions are soft, add saffron, paprika, s&p, minced garlic. add grated tomatoes (seriously, grate on a large box grater) and let darken in color


    add rice and then chicken stock. stir for the last time. place chicken and chorizo on top.


    once liquid is half gone, top with seafood


    when mussels and clams open up, paella is done cooking


    tent with foil for 15 minutes, then garnish with parsley and scallions and then enjoy your feast. if you like beer, it is hard to beat Grapefruit Sculpin with this dish. The citrus and hops compliment the seafood perfectly.

    Part 2
    Spanish chorizo for about 3 mins


    Boneless & skinless chicken thighs for about 6 mins (go to place out of rabbit)


    Heat reduced a little, yellow onions with sea salt and pepper until softened, add paprika, saffron, & garlic


    After spices has been stirred into onions and cooked for about 1 min, add pulp from vine-ripe tomatoes ran through a hand cheese grader. Cook for about 3 mins until slightly darkened.


    Add rice and salt and stir into tomato mix. Add stock and get rice in even layer by shaking.


    Add chorizo and chicken back along with peas.


    After about 12 mins, when most the broth is absorbed, position shrimp and mussels in rice and put scallops on grill.


    Pull scallops of grill when done and set aside, cook rice mix for an additional 12 mins (from time seafood added). Pull off, add scallops and garnish as you deem necessary.


    27. billdozer's Greek chicken gyros
    Marinade up to 24 hours.

    3 large garlic cloves , minced (~ 3 tsp)
    1 tbsp white wine vinegar (or red wine or apple cider vinegar)
    3 tbsp lemon juice
    1 tbsp extra virgin olive oil
    3 tbsp Greek yogurt, preferably full fat
    1 1/2 tbsp dried oregano
    1 tsp salt
    Black pepper

    Salad topper
    3 tomatoes , desseeded and diced
    3 cucumbers , diced
    1/2 red spanish onion , peeled and finely chopped
    1/4 cup fresh parsley leaves (optional)
    Salt and pepper

    tzatziki sauce
    1/2 of a large cucumber, unpeeled
    1 1/2 cups plain full-fat Greek yogurt
    2 large garlic cloves, finely minced
    2 tablespoons extra virgin olive oil
    1 tablespoon white vinegar
    1/2 teaspoon salt
    1 tablespoon minced fresh dill (optional)
    1. Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
    2. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
    3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
    Pitas: https://www.melskitchencafe.com/homemade-flatbread-greek-pocketless-pitas-with-a-simple-tutorial/

    28. jbr's Chili

    I’ve ‘perfected’ it for my family with a few changes…

    - I don’t roast the dried chilis. I just reconstitute and use it all for the paste (after de-seeding).
    - I use less cocoa than he does to keep it more chili and less mole.
    - I double the poblano and add some diced red pepper too.
    - I did the dried beans once and found that canned worked just as well.

    29. Dolly Parton's slaw recipe - 1 part pickle juice + 1 part vinegar + mayo to consistency + seasonings

    B. List of things to buy from Amazon to help the board:

    1. John Henry Pecan rub - http://www.amazon.com/gp/product/B005V66NN6/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A1B7M9EQGNCLQA
    2. Plow boys bbq rub -
    3. injector - http://www.amazon.com/gp/product/B000KDZ1VA/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
    4. bottles to serve bbq sauce in - http://www.amazon.com/gp/product/B009LS6HG8/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
    5. chimney starter - http://www.amazon.com/Weber-7416-Ra...1981&sr=8-1&keywords=charcoal chimney starter
    6. maverick thermometer - http://www.amazon.com/Maverick-Prob...28982056&sr=8-3&keywords=maverick thermometer
    7. thermapen - http://www.amazon.com/ThermoWorks-S...UTF8&qid=1428982098&sr=8-2&keywords=thermapen
    8. thermopop - http://www.amazon.com/ThermoWorks-ThermoPop-Super-Fast-Thermometer-Rotating/dp/B00HZVJM4M/ref=sr_1_1?ie=UTF8&qid=1429012401&sr=8-1&keywords=thermopop
    9. BBQ gloves - http://www.amazon.com/gp/product/B000G1MIJO/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
    10. charcoal starter - http://www.amazon.com/Charcoal-Companion-Electric-Starter/dp/B000GFP1TO/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1429012634&sr=1-1&keywords=charcoal+electric+starter
    11. Weber Smokey Mountain - http://www.amazon.com/Weber-721001-Mountain-18-Inch-Charcoal/dp/B001I8ZTJ0/ref=sr_1_2?ie=UTF8&qid=1429012746&sr=8-2&keywords=weber+smokey+mountain
    12. Dizzy Pig BBQ Swamp Venom Rub Spice - 7.4 Oz
    C. Useful websites:


    D. Mainboard approved grills/smokers
    UDS builds - http://www.bbq-brethren.com/forum/showthread.php?t=23436, http://howtobbqright.com/udssmoker.html

    E. Cooking books

    1. Courtesy of Steve Championship

    2. Jerk From Jamaica - Helen Willinsky

    3. TMB Cookbook

    F. Reheating tips

    F.1 NilesIrish butt reheating

    The method I have used several times for getting pulled pork to tailgates. I've had great success with and rave reviews with the following.

    Smoke and pull your pork as you normally would. After it's pulled give it a rough chop to even up the piece size, don't have to go crazy, but it helps later. Pack your pork into loaf size foil pans (about 1 per pound) pan (By the way double the number of pans you think you need). Pack it, refrigerate and make some Carolina vinegar sauce http://www.meatwave.com/blog/barbecue-sauce-recipe-north-carolina-vinegar-sauce

    Day of pack everything up, including extra loaf pans and head out, on arrival, fire the grill to low, fill the extra foil pans with a small amount of water and then place your pork pans in those creating a double boiler, this will keep the meat from scorching, add sauce for flavor and moisture, and voila you'll have almost as good as fresh pulled/chopped pork.

    I also suggest using slider buns for portion control and ease for a tailgate.

    I like the smaller foil pans because you can warm the meat in batches instead of holding all of it over a "high" heat source for a long time, so, they probably aren't necessary, But they work well for a long day.

    F.2 Holding, storing, and reheating BBQ - http://www.virtualweberbullet.com/storing.html

    G. TMB BBQ Recommendations:

    G.1 Tallahassee
    - 4 Rivers Smokehouse. The best place for brisket in town. There are additional 4R around FL (Tampa, Jax, Orlando, Gville), so it's not exactly local. Ribs are great, but the Texas style brisket is the must get there.

    - Mo Betta. This is a large trailer with outdoor seating in the parking lot of a Shell gas station. Mr. Betta has been there for years, making solid pulled pork and ribs. Solid BBQ, but can be hit or miss depending on the day.

    - Piggys. Now, I haven't been since new management took over, but this was a consistently good joint when I'd go. The brisket/pulled pork nachos were very solid.

    - Hamaknockers. This joint is actually in Crawfordville, which is about 30 minutes south of town. Their smoked wings are wonderful, as are the ribs. They make their own sauces as well, which are really good.

    Avoid: Sonny's (chain), Jim and Milts (dry as hell), and Up In Smoke (dry as well, and the sides aren't good).

    G.2 South Florida
    South Florida
    Georgia Pig on 441: Best slaw I've ever had. Hands down. Like, stupid good. Pulled pork is pretty good. Exceptional by South Florida standards. Brunswick stew is so spicy it's almost inedible.

    Dixie Pig on Dixie Highway: Lexington style, aka God's style. Pulled pork is outstanding. They offer several sauces to suit your tastes, however their gold sauce mixed with their hot sauce is my favorite, as their vinegar sauce just doesn't live up to my lofty expectations. They also have hush puppies, which are always appreciated.

    Scruby's: several locations and people from down here swear it's great. I'll eat it, if starving is the other option, but it's not great. Or good, for that matter.

    G.3 Virginia Beach
    Malbon's: located inside Malbon's Citgo on General Boothe Blvd. and owned by one of the oldest family names in Tidewater. Pulled pork is really good and it's no bullshit. They give you no sauce. Sliced white bread, slaw, chips (plain Lays) and some Tabasco. Grew up eating sandwiches from there, along with Pierce's in Lightfoot, when we would go to Busch Gardens or The Pottery.

    R-Co: located inside the random R-Co gas station in Creed's, near the Knott's Island bridge. You'll never have occasion to be out this way but if your car breaks down while you're heading to Moyock, go here. Old lady makes a batch of pulled pork every day (M-F). Just get there early. They have two things: pulled pork sandwich with slaw or pulled pork sandwich without slaw. It's the best BBQ sandwich I've ever had. When they're out, they're out.

    G.4 Upstate SC
    Brasstown BBQ, Brasstown: In the mountains near the Chattooga River and hard to get to, only open Friday and Saturday nights. Everything I've had there is great, the beef, ribs, chicken, and pulled pork.

    The Smokin' Pig, Anderson: Best brisket in the upstate. Pulled pork, ribs, and chicken are pretty good too.

    Pompous Pig, Anderson: Decent pulled pork and good beans.

    Sardi's Den, Clemson: I used to love their ribs until I started making my own. Now they have dropped in my opinion. It seems like they boil their ribs.

    G.5 Jacksonville
    1. 4 Rivers (Jax) - Just damn good Q. Brisket, pork, chicken, turkey, they do it all well. Sides are the shit. They also have a killer bakery.

    2. G's Slow Smoked BBQ (Middleburg) - Local guy that raped the contest circuit around here opened his own spot. More homey feel than 4 Rivers. Somes you go in and they are out of this or that. That's part of them cooking it fresh daily so I don't complain.

    3. Southern Soul BBQ (St Simon Island) - Just had it recently for the first time. Place has been on Diners, Drive Inns, and Dives. Owner was on BBQ Pitmasters, too. Everything we had was solid. I'd give their meat a B+ but their sauces were an A++. Picked up a couple bottles on my way out.

    4. Smokin' D's BBQ (St Augustine) - Very small location with the only seating being outside. Kinda like G's in that sometimes they are out of things but again I'm ok with that.

    5. Mojo (several locations in Jax) - Sides are off the chain. Mac and cheese is top tier. Best wings I've ever had. They smoke them, flash fry them, dust with rub, them serve. Their BBQ by itself if kinda meh but they do a great job with making dishes with it. My favorite is their chopped brisket quesadillas. Not on the menu but they'll make it on request. Listed as an app but makes 2 meals for me.

    H. Meat charts


    #1 billdozer, Apr 8, 2015
    Last edited: Jun 12, 2023
  2. Open Carry

    Open Carry TMB Rib Master
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    Posted the beginning of this smoke Sunday morning before the crash. Here's the rest. Smoked the butt for about 11 hours and smoked the Mac and cheese for an hour. Also had bacon wrapped green beans.




  3. dawgonit

    dawgonit Like James Brown only white and taller
    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    RIP recipes :tebow:
    devine, Juan, ramszoolander and 2 others like this.
  4. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    Made the Beef Pepper Stout a couple of weekends ago. Whoever posted that recipe, let me know because I owe you a like.

  5. Bo Pelinis

    Donor TMB OG
    Nebraska CornhuskersKansas City RoyalsKansas City ChiefsBig 8 Conference

    Yeah that recipe is great
    UncleJesse likes this.
  6. laxjoe

    laxjoe Well-Known Member
    San Diego State AztecsSan Diego Padres

    This is so very sad. Think I have most of my recipes saved off line, but still, this is awful
  7. Tricky Gator

    Donor TMB OG
    Florida Gators

    Can someone repost that recipe
  8. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    Just trying to get the thread going again. Turkey I smoked around Christmas time.
  9. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    Willpépé and Tricky Gator like this.
  10. Marty Kaan

    Marty Kaan By any means necessary

    I just moved to a place where I can own a smoker. I don't want to purchase a green egg. What are my other options/what do you suggest?
  11. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    I bought an Akorn. $300.00 and I love it.

  12. Marty Kaan

    Marty Kaan By any means necessary

    can it grill? My room mate claims to know all things grilling/smoking but after see his ability to cook a cunty dinner, I am doubting it. I need the thing to be able to do basic bro grilling as well
    UncleJesse likes this.
  13. Bo Pelinis

    Donor TMB OG
    Nebraska CornhuskersKansas City RoyalsKansas City ChiefsBig 8 Conference

    Thing will get up to 700 degrees and sear the fuck out of some steaks. It's a great all around deal.
    One Two and UncleJesse like this.
  14. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    Yes, I sear steaks at 650+ on it every week.
    A Congressman and Bo Pelinis like this.
  15. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    Neighbor has a BGE and he comes over all the time. He can't believe how well the Akorn performs and wishes he wouldn't have spent all the money on his BGE now.
  16. CharlieKelly

    CharlieKelly What's your spaghetti policy here?
    Donor TMB OG

    Got my Franklin BBQ book yesterday. It is a treasure I'll pass down to my sons and they will pass it to their sons.

  17. CUAngler

    CUAngler Royale with Cheese
    Donor TMB OG
    Clemson TigersAtlanta Braves

    I also got mine yesterday. It's the best BBQ book I've seen. It goes without saying, but Franklin really knows every detail that goes into BBQ.
    EdmondDantes and UncleJesse like this.
  18. CUAngler

    CUAngler Royale with Cheese
    Donor TMB OG
    Clemson TigersAtlanta Braves

    I've been in the market for an offset smoker for a while and found a guy selling what looks to be an older model Oklahoma joe for $150. It needs some touching up that I can easily do. That's a pretty good price right? Cover is included.
    a.tramp likes this.
  19. Drew63

    Drew63 Well-Known Member

    Smoked a boneless leg of lamb with some great sides for Easter

    -Asshole-, Owsley, Juan and 24 others like this.
  20. cutig

    cutig My name is Rod, and I like to party
    Clemson TigersNebraska CornhuskersCarolina PanthersKansas City Chiefs

    How was the smoked Mac N Cheese? Always thought about trying that, but was worried about too much smoke. How did you do it? Start it in the oven and transfer to the smoker to finish? Smoker the whole time?
  21. Cut68

    Cut68 Well-Known Member

    Tell me what you Did to the lamb. Been wanting to try one lately
  22. Zack Zedalis

    Zack Zedalis Silver Foxin'
    Florida GatorsTampa Bay Buccaneers

    He is an idiot
    EdmondDantes, YNWA, CUAngler and 3 others like this.
  23. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Did a 1/2 pork butt last week.


  24. a.tramp

    a.tramp Insubordinate and churlish
    Kansas State WildcatsTexas Rangers

    i would jump all over that
    Zack Zedalis likes this.
  25. Zack Zedalis

    Zack Zedalis Silver Foxin'
    Florida GatorsTampa Bay Buccaneers

    I do mine on the smoke the entire time. Stuffing is great that way too!
    cutig likes this.
  26. Zack Zedalis

    Zack Zedalis Silver Foxin'
    Florida GatorsTampa Bay Buccaneers

    I bet you would:gfa:
    a.tramp likes this.
  27. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
    Donor TMB OG
    Florida State SeminolesBayern Munich

    You live near an asylum?
  28. Open Carry

    Open Carry TMB Rib Master
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    I used this recipe: http://selfproclaimedfoodie.com/bacon-jalepeno-mac-n-cheese/ and since its done when you combine all ingredients, I just threw it in a pan and on the smoker for an hour. Turned out really well actually. I use applewood and it gave it a nice hint of smoke that went really well with the pulled pork and some bone suckin sauce.
    cutig likes this.
  29. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
    Donor TMB OG
    Florida State SeminolesBayern Munich

    I give my wife some bone suckin sauce from time to time
  30. a.tramp

    a.tramp Insubordinate and churlish
    Kansas State WildcatsTexas Rangers

    from Saturday. Small packer wrapped & ready, 2 plates of short ribs, small butt & leg quarters. all on an Oklahoma Joe CUAngler

    GGCD, b7, One Two and 18 others like this.
  31. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
    Donor TMB OG
    Florida State SeminolesBayern Munich

  32. Zack Zedalis

    Zack Zedalis Silver Foxin'
    Florida GatorsTampa Bay Buccaneers

    You'll never be normal grown up!
    because you're small...small! Sm...ALL!!
    Nole0515, NoleNBlue and a.tramp like this.
  33. UncleJesse

    UncleJesse Did I invent hip-hop? No, but I was there.
    Donor TMB OG
    Alabama Crimson TideAtlanta BravesPhoenix SunsDallas Cowboys

    The BGE is better but not enough in my opinion to warrant the price difference. Didn't mean to offend the BGE overlords.
    A Congressman likes this.
  34. Open Carry

    Open Carry TMB Rib Master
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    I'll upgrade to a bge if/when I have cash to blow. Until then, my Akorn is doing the job just fine.
    One Two, A Congressman and UncleJesse like this.
  35. Rabid

    Rabid Fan of: DQ Treats
    Donor TMB OG
    Minnesota Golden Gophers

    I guess this is cross-posted with the original Redux

    We hosted my son's baptism last weekend. I bought the CyberQ Wifi and smoked a couple pork butts overnight. They turned out damn well and I love the CyberQ already. It was quite nice when it sent me a text to wake me up and tell me to make some adjustments because the temp was too low.

    Somehow I had about 5 lbs of meat leftover. I'm having fun this week figuring ways to use it that make my wife feel like it is a different meal. Tonight we did carnitas. I'm already planning a pull pork hash for brunch on Saturday. I'm looking for other great ideas and will hand out likes accordingly.
  36. cutig

    cutig My name is Rod, and I like to party
    Clemson TigersNebraska CornhuskersCarolina PanthersKansas City Chiefs

    Pizza imo
    A Congressman and Rabid like this.
  37. laxjoe

    laxjoe Well-Known Member
    San Diego State AztecsSan Diego Padres

    Pizza, tacos, throw in some grilled cheese sandwiches. Brunswick Stew.
    cutig likes this.
  38. Taques

    Taques sometimes maybe good sometimes maybe shit
    Staff Donor TMB OG
    The Real Movement

    locked the original thread to avoid confusion

    so therefore im posting my weekend post again in here 8)

    she finally came in while tmb was dead


    did brisket, ribs, whole chickens and chicken quarters over the weekend with it











    also got aaron franklins new book

  39. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
    Clemson TigersAtlanta BravesTiger WoodsCollege Football Playoff

    You're welcome. But, seriously, I love my akorn
  40. laxjoe

    laxjoe Well-Known Member
    San Diego State AztecsSan Diego Padres

    Oh my, that looks amazing. And I too got the book. Excited to break it out soon.

    No pictures from me, but I did a couple tri tips and sausage this weekend for the final four. Served with garlic bread bread, and Caesar salad (served with homemade croutons - made from homemade bread, and homemade Caesar dressing - all turned out delicious and way too easy to ever go back).

    My parents have been doing tri tips my whole life, but this was the first time I ever smoked some. Was delicious. Will definitely be doing that again.
    billdozer and Taques like this.
  41. laxjoe

    laxjoe Well-Known Member
    San Diego State AztecsSan Diego Padres

    also, my food thermometer on my maverik started to malfunction a couple weeks ago (it was consistently reading 30-40 above what it should have been). i sent them a quick email and i got a new one within 5 days. just great customer service.
    AU3kGT and A Congressman like this.
  42. Drew63

    Drew63 Well-Known Member

    Rabid likes this.
  43. Rabid

    Rabid Fan of: DQ Treats
    Donor TMB OG
    Minnesota Golden Gophers

    This thread needs food pics.

    Grilled chicken thighs with Orange-Bourbon sauce and Honey-Orange Broccoli slaw.

  44. ramszoolander

    ramszoolander Guess what? Vulcan butt!
    West Virginia MountaineersBirmingham Legion

    No action in this thread for two days? :edmond:

    Doing the Pepper Stout Beef today. Started about 6AM since our 8mo old woke up at 4. Beautiful day in Bham. Will try to remember to update it.

    An hour in:

    Before putting it in the oven:

    Also put on some Conecuh and some chicken since friends are now coming over.
    #44 ramszoolander, Apr 11, 2015
    Last edited: Apr 11, 2015
  45. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
    Texas AandM Aggies altTexas RangersDallas CowboysTottenham HotspurDallas Mavericks alt

    First smoke of the spring for me. Did chicken quarters, smoked with apple wood. Brined overnight, seasoned with Stanley's chicken spike, on the smoke at 275 for 2 hours, finished on the grill. Took advantage of the nice weather and pulled up a chair outside while they cooked, cracked a few brews and listened to a few Yeasayer albums. dblplay1212, the green stuff is salad.

  46. TheChad

    TheChad Boiled peanuts are good

    I just got mine last week, still getting used to it. Made some burgers tonite. Gonna make my fist pork shoulder next week.
  47. TheChad

    TheChad Boiled peanuts are good


    Made this fillet a couple weeks ago while TMB was down
  48. aisle seven

    aisle seven Well-Known Member

    Approaching hour 15 on the BGE for my 10lb butt. Pretty pumped to try the Taques BBQ sauce recipe.
    One Two, YNWA, laxjoe and 3 others like this.
  49. Cheshire Bridge

    Cheshire Bridge 2017 & 2019 National Champions - Clemson Tigers
    Clemson TigersAtlanta BravesTiger WoodsCollege Football Playoff

    Welcome to the club. I'm cooking on mydad's BGE right now. I can't tell a difference other than price. #teamAkorn
    TheChad likes this.
  50. Open Carry

    Open Carry TMB Rib Master
    Hartford WhalersAuburn TigersConnecticut HuskiesAtlanta United

    I was able to figure out the fine tuning of mine pretty quickly. Just make sure to do little adjustments on the vents and you'll keep it at temp. I had mine down towards the end of my first butt.
    TheChad likes this.