Your BBQ best.
 

All this bullshit about sauces and best / worst bbq joints in the world is startin to stick in my craw.
Im convienced that 99% of people can whip up Q that is on par or better than anything you can get at a resturaunt.
ITS NOT ROCKET SURGERY!
And if you are like me you enjoy messing peoples minds up with your creations.

We all BBQ ( or should ) on a regular basis some of us even compete in kansas city BBQ society events.

So this got me to thinking what do YOU do better than anyone else. That one Q that you can nail everytime even when youre blind ass drunk while watching the KC club go doWN in flames.

Ill put my BBQ chicken up against the best in the world.

1 - whole fryer

4 - cups apple cider vinegar

2- cups cooking oil

2- tlb spoons pepper
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ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.
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Cut the chicken up any way you want.

1-2 bottles your favorite BBQ sauce ( AB sweat heat for me)

ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.

The fire - Get your chimney started and have your hardwood on hand split and ready to go!
IMO your charcoal is only used as an excelerant for your hardwood. I like a fire that starts hot (3 seconds) and comes down towards the end.

1st sauce - combine oil, cider vinegar, & pepper into med sauce pan. heat until she just starts to roll.

put your chicken on and baste/mop the shit out of it with the 1st sauce. I mean really put it to her. I like to get it to where the smoke burns your eyes and steals your breath.
If you have to make a second batch of 1st sauce all the better.

30 minutes before your chicken is ready to take up-

In a med sauce pan get your 2nd sauce ready ( bring it to a slight slight percolate ) should take about 10 minutes.
And mop the chicken untill the sugar in the sauce is carmelized to the chicken.

take it up and let sit for 10-15 minutes.

ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.

anyway i know ive posted this recipe before and this has been done to death but i dont give a shit. Its Football season and its time.

So in the spirit of the greatest food ever whats your throwdown?

Should I turn the chicken often? When should I start turning it if so?





Sounds like a good course of attack....so the only difference in the sauces is how long you cook them in the pan first?

I agree with Mohillbilly, I can make better pulled pork than any shack in KC and brisket as good as any of them. Primo Smoker, Royal Oak Lump Charcoal, some apple hardwood, and nothing too secretive about the rubs or processes.

You cant turn it early and often enough.

1st sauce is oil/vinegar/pepper - slight roll

2nd sauce - bbq sauce - percolate

Pulled pork, roayl oak lump charcoal and maple wood. I rub a combo of Dizzy Dust and Swamp Venom. Put it on the Big Green Egg somewhere between 225 and 250 until the pork hits 195 (14-20 hours depending on size/temp), then wrap it in foil and put it in a cooler full of beach towells for 2 - 6 hours. I've played around with some injections into the pork, but I can take it or leave it.

I have store bought tomato based bbq sauce for those who prefer it, but use my hommade mixture of honey, apple cider vinegar, and whatever pepper is readily available. Very simple and very good.

We tried to get a BBQ cookoff going one year at Nzoner's annual bash but couldn't get enough interested parties to commit.

So we'll just never know if my ribs actually do kick Phobia's.....like I'm sure they do.

"Rocket Surgery???"

I'll put my beans up against anyone's. But I'm not giving out my recipe.

I make bitchin' ribs.

I think competitions are kinda silly. I like my food and most people who try it do as well. In fact, I get "best ever" a lot. So, I know it's good stuff. But I'm sure other people like their creations better than mine and that's fine too. I cook for my tastes and my family. They love it. I don't care if some random judge from who knows where likes my stuff. It doesn't matter.

ROFL

Amen,
I've been to the competitions as a guest, and sure, their bbq looks beautiful, but is never up to par for my tastes. We just don't serve our bbq on pretty greenery in styrofoam containers at my house.

Heavy thinking indeed.

Just bolded for clarification, we don't need any inadvertent injuries.

Cool recipe, MO. I gotta try it.

I do my chicken pretty much the same, but I take it off the grill and dunk it in the sauce in a pan when I put it back on. Also, I liberally rub it (shake and bake style) before it goes on the grill