Lets talk BBQ

[rambleonthruthefog]

What i've been thinkin bout is.... other than location. what makes it Texas BBQ, or KC BBQ, or Memphis BBQ, or Carolina BBQ, etc.

I've spent most my life in TX, eatin' all my BBQ in TX, with the exception of two places. I've had plenty of good, and some great. I've always judged the BBQ here by and large by the chopped beef sandwich. if your sauce and chopped beef aren't delicious together, most likely i don't want any ribs or chicken. The other two BBQ joints i ate at were...

Arthur Bryants in KC. was there for my pilgrimage to Arrowhead
and a place called Corky's in Memphis. Was there for a Widespread Panic show.

I had some chopped beef at both joints and was not overly impressed, but the sausage sandwich i had at Arthurs was out of d*mn sight, it was hot, it was sliced nice and thin, and stacked high. it was great. prob the best sausage sandwich i've ever had. At corky's the ribs i had were great, i mean really really good. i didn't finish my chopped beef sandwich, but i did ask for some ribs to go. These two experiences blew my theory away.

i still think that the chopped beef makes or breaks you in TX, and most TX joints usually have some version of habanero sauce, or jalepeno sausage, and they all got pickles and onions, and most have banana pudding(preferably with nilla wafers), amd beans.

what makes it KC, Memphis, or Carolina BBQ?

[ChiefsCountry]

LC's is close to the Sports Complex.

[xbarretx]

Originally Posted by Reaper16

Go either after or during the rush, actually. Pre-rush you might run into some leftovers from the day before that they left in the smoker.

thanks, that's the B**CH about good burnt ends here. they run out fast as a MO-FO.

[xbarretx]

Originally Posted by ChiefsCountry

LC's is close to the Sports Complex.

OH....... is that the place near the road that takes you the backway into Arrowhead? the road that goes to one lane to pass under that wooden bridge? i know that place! thanks!

its like right on the left side as the road begins to hook right

[Sweet Daddy Hate]

Originally Posted by xbarretx

i know where Ollie lives, if i see him again ill ask :P

p.s. no im not joking, my dad has a condo in the same building as him.

I've met Ollie a few times, he's a blast to talk shop with.

When I worked for Bobby Bell, we pretty much did everything Gates style except for our fries( full skinned wedges ), and our BBQ baked beans.

I've never been in to beans, but that ****in' recepie was and is the best you'll ever eat.

And I remember every damn bit of it, measurements and all.

[xbarretx]

Originally Posted by Darth CarlSatan

I've met Ollie a few times, he's a blast to talk shop with.

When I worked for Bobby Bell, we pretty much did everything Gates style except for our fries( full skinned wedges ), and our BBQ baked beans.

I've never been in to beans, but that ****in' recepie was and is the best you'll ever eat.

And I remember every damn bit of it, measurements and all.

well hook it up man! share the wealth

[DrRyan]

Originally Posted by Darth CarlSatan

Come up to the mountains and try "Grumpy Jakes"; bring your barf bag.

Flagstaff or where up in the mountains?

[Sweet Daddy Hate]

Originally Posted by xbarretx

well hook it up man! share the wealth

You'll have to "mathmaticize" it down for smaller portions, but it went like this:

The pan was about 7 to 8 inches deep, and about 2 and a half to 3 feet long, and a foot wide.

You fill the pan with up with the large cans of pork and beans, but leave an inch or so; don't top it off.

1 cup of molasses for each number of cans of beans.

1 Cup BBQ sauce for each number of cans of beans.

1 box of brown sugar. regular C&H "store size".

And 1 pack of dry rub. Said measurements of pack being 1 inch thick, and roughly 1 foot by 8 inches.

Put your gloves on, and get to work. Mix until all ingredients are distributed evenly, then cover with foil and bake at smoker temperature, IN the smoker for three to four hours depending on what kind of thickness/texture you desire.

Finally, fine chop two cups of brisket and two cups of ham. Mix them together, and put them in each "crock-pot" sized serving that you transfer out of the big pan and in to your holding pot.

Now, the last time I did this was in 1988, so the details may be a little bit fuzzy. But that's how I remember it.

[Sweet Daddy Hate]

Originally Posted by DrRyan

Flagstaff or where up in the mountains?

Wagon Wheel. White Mountains. I live in Pinetop.

[xbarretx]

Originally Posted by Darth CarlSatan

You'll have to "mathmaticize" it down for smaller portions, but it went like this:

The pan was about 7 to 8 inches deep, and about 2 and a half to 3 feet long, and a foot wide.

You fill the pan with up with the large cans of pork and beans, but leave an inch or so; don't top it off.

1 cup of molasses for each number of cans of beans.

1 Cup BBQ sauce for each number of cans of beans.

1 box of brown sugar. regular C&H "store size".

And 1 pack of dry rub. Said measurements of pack being 1 inch thick, and roughly 1 foot by 8 inches.

Put your gloves on, and get to work. Mix until all ingredients are distributed evenly, then cover with foil and bake at smoker temperature, IN the smoker for three to four hours depending on what kind of thickness/texture you desire.

Finally, fine chop two cups of brisket and two cups of ham. Mix them together, and put them in each "crock-pot" sized serving that you transfer out of the big pan and in to your holding pot.

Now, the last time I did this was in 1988, so the details may be a little bit fuzzy. But that's how I remember it.

REP!

waht brand of beans? just what ever we like or what is recommendeD? also what do you mean dry rub? like i should use my own recipe for a rib rub, or is there a specific product?

thanks again!

p.s. no way ill measure it down. leftover beans rock. i can "food saver" them and freeze em and they last pretty well

[Extra Point]

Originally Posted by Darth CarlSatan

... You fill the pan with up with the large cans of pork and beans....

That ain't right. Who has a decent recipe for scratch soaked and smoked beans?

[xbarretx]

Originally Posted by Extra Point

That ain't right. Who has a decent recipe for scratch soaked and smoked beans?

he probably mentioned that to save time and or figured if we were so inclined we could do that on our own. ill try it both ways regardless

[Extra Point]

Yeah, but to me scratch beans are the toughest BBQ food to cook. I think I soak them for too long, following the instructions on the bag (overnite)-- they're pretty bad. Not a lot of people are into BBQ bean dip. I think you can get away with far less soak time, and still have decent texture. I usually use northern variety.

[Sweet Daddy Hate]

Originally Posted by xbarretx

REP!

waht brand of beans? just what ever we like or what is recommendeD? also what do you mean dry rub? like i should use my own recipe for a rib rub, or is there a specific product?

thanks again!

p.s. no way ill measure it down. leftover beans rock. i can "food saver" them and freeze em and they last pretty well

The beans were just your regular, garden variety Sysco-affair, nothing special. Just make sure they're not already thickened, because you want that to happen in the cooking process.

If you have your own rub then by all means; go for it! I hear tell there's a BBQ Outlet of sorts in KC now, "Smoke and Fire"?
I'm sure they can hook you up.
But basically, yeah; rib-rub of the orange-gold colored variety.

[xbarretx]

Originally Posted by Extra Point

Yeah, but to me scratch beans are the toughest BBQ food to cook. I think I soak them for too long, following the instructions on the bag (overnite)-- they're pretty bad. Not a lot of people are into BBQ bean dip. I think you can get away with far less soak time, and still have decent texture. I usually use northern variety.

never tried them, i will now. i love to cook! thanks as well

[xbarretx]

Originally Posted by Darth CarlSatan

The beans were just your regular, garden variety Sysco-affair, nothing special. Just make sure they're not already thickened, because you want that to happen in the cooking process.

If you have your own rub then by all means; go for it! I hear tell there's a BBQ Outlet of sorts in KC now, "Smoke and Fire"?
I'm sure they can hook you up.
But basically, yeah; rib-rub of the orange-gold colored variety.

yep that place is fun beats going to a hardware store for gear.