Backyard barbeques - 'member them?

[Dennis Young]

That dang Basil is one sneaky fellow! I gotta keep an clear eye on him!!!


Sauce??? Im not one for a lot of sauce. When I do a brisket, I generally hit both sides with lots of black pepper, Mebbe some of that Tony Chachere Cajun seasoning. And I really like to use Colmans powdered English Mustard!

On my pork ribs it's the Tony's again. But the real secret is the slow and low heat! I cook some St. Louis style ribs it will take a good 8 hours. Just like that western hat wearer fellow mentioned. I cook em for about 5 hours on the grate slow then another 3 or 4 wrapped in aluminum foil good! Them ribs will come out as tender as my heart!!! (If I had one).
Same with a brisket. Lots of folks have their favorite wood for briskets. That's teal important to them my favorite is post oak when I can get it. Lots of folks like mesquite. And I have LOTS of it. But it is a VERY hot burning wood. IMHO better for searing steaks than actual BBQ'ing. But that's my opinion.

Just my two cents. So I hope it might help

I like Tony Chachere too and use it often. I also use my own rub sometimes as well as a few others. I cook my ribs that way too. J

I almost never use mesquite. I prefer apple, cherry or peach wood. Maybe pecan for poultry. Sometimes oak for brisket. Maybe hickory but I’m not crazy about it. Fruit woods are best imo.


One thing I like to do with pork butts is soak em in apple juice overnight. I dont usually inject them. I inject poultry though.
Lotta folks in Texas go without sauce. I do use sauce though., and I like a semi-sweet tomato based sauce. J

 

[Renault]

I like your idea of soaking the pork butt in Apple juice! I may havta try that sometime. I think tomorrow we'll have a pork butt, ribs, sausage, chicken and pheasant on the pit!!!! Pics to follow!!!

 

[Gregg Axley]

I like your idea of soaking the pork butt in Apple juice! I may havta try that sometime. I think tomorrow we'll have a pork butt, ribs, sausage, chicken and pheasant on the pit!!!! Pics to follow!!!

It's warming up enough here, so I guess I'll get back in the BBQ mode.
Tomorrow it's a brisket over pecan wood for an hour, then slow cook in the crock pot for a few more hours.

 

[Dennis Young]

There ya go! J

 

[jamespowers]

I use my own dry rub and marinades. The recipes are only about 65 years old.
I dry rubbed some ribs for Valentine's Day.

 

[Dennis Young]

Oh man....lucky!!!!

 

[WesternHatWearer]

I have some dry rubs and sauce recipes that I made up. I am not pro or anti sauce in regard to bbq. I just want people to enjoy what they are eating.
To maintain a good sauce taste, even after reheating, avoid high fructose corn syrup in your ingredients.

My best recipes to date have come from experimenting and trying something different.
I have tried BBQ that has been injected, cooked on a salt block, and many other forms. I attended what I thought was a course to teach bbq techniques, but turned out to be a competition cooking bbq course. I was exposed to vast array of things. After all that I still prefer the traditional basic flavors the most.

 

[Renault]

I would say avoid "high fructose corn syrup" in life!!!!!

 

[jamespowers]

I have some dry rubs and sauce recipes that I made up. I am not pro or anti sauce in regard to bbq. I just want people to enjoy what they are eating.
To maintain a good sauce taste, even after reheating, avoid high fructose corn syrup in your ingredients.

My best recipes to date have come from experimenting and trying something different.
I have tried BBQ that has been injected, cooked on a salt block, and many other forms. I attended what I thought was a course to teach bbq techniques, but turned out to be a competition cooking bbq course. I was exposed to vast array of things. After all that I still prefer the traditional basic flavors the most.

That stuff burns when you heat it up. Makes sense.

 

[jamespowers]

Oh man....lucky!!!!

Yes but I only grilled them for about 45 minutes. I didn't have 12 hours. I did use lump charcoal though.

 

[Dennis Young]

I have some dry rubs and sauce recipes that I made up. I am not pro or anti sauce in regard to bbq. I just want people to enjoy what they are eating.
To maintain a good sauce taste, even after reheating, avoid high fructose corn syrup in your ingredients.

My best recipes to date have come from experimenting and trying something different.
I have tried BBQ that has been injected, cooked on a salt block, and many other forms. I attended what I thought was a course to teach bbq techniques, but turned out to be a competition cooking bbq course. I was exposed to vast array of things. After all that I still prefer the traditional basic flavors the most.

That wasn’t Myron Mixon’s Jack’s Old South was it?

 

[jamespowers]

That wasn’t Myron Mixon’s Jack’s Old South was it?

Myron would be an interesting character to learn from. lol lol

 

[Dennis Young]

He would. I like Johnny Trigg. J

 

[Renault]

Got the pit going this morning! You see who's right out front on patrol. More pics in a bit!

 

[Renault]

Got a seven pound pork butt, ribs are ready and just threw some sausage on!

 

[Dennis Young]

What kind of wood are you using today?

 

[Renault]

All I had was mesquite.

 

[Dennis Young]

Here’s a BBQ sauce I like to make:
2 cups ketchup 1 cup water 1/2 cups Apple Cider Vinegar, 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire Sauce.
Sometimes I’ll use Turbinado Sugar instead of brown sugar.
Put in a saucepan, bring to a boil and then lower the heat. Let it simmer until it thickens.
Enjoy. J

 

[Dennis Young]

All I had was mesquite.

That’s good beer. J
Funny how dogs like to hang around the BBQ pit.

 

[jamespowers]

All I had was mesquite.

The dogs know food is around the corner.