Food and Drink Your BBQ best. - Page 2

MOhillbilly · 10:57 AM

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
---------------------------------------------
ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.
---------------------------------------------
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?

08-24-2010, 08:58 AM	Topic Starter
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	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 --------------------------------------------- ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN. --------------------------------------------- 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? Last edited by MOhillbilly; 08-24-2010 at 10:57 AM..
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