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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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In Search of the Perfect Q
I started BBQing just about 30 years ago.....with a little Hibachi....then moved to a Weber Smoky Joe.... then to a Weber Kettle that I paid 39.95 for back in 1982. ...Still have that unit...it is made of heavier gauge steel than the new ones....then to a Brinkman Water Smoker...made some good stuff on that but it was awkward to use....then about 1989 I got a 35 Gallon Drum BBQ from Century Blvd in LA....that was $115.00 and it made fantastic Pork Roasts.....someplace in there I bought the Rotissery attachment for the Weber that was $104.....so until 2001 I was mainily using the Weber and Drum BBQ's...about that time the Drum rusted out on the bottom....so I bought the New Braunfels Bandera.... and lin 2004 I bought the Big Green Egg....
Now I have gone and done it..I have bought a Klos BBQ pit...and we will see.... Anyway the progression of my cookng talents has increased over the years....till today I can make some goood Q, but am always looking to see if I can do it alittle better than last time... The Bandera disapointment has been that I havn't been able to do Roasts on it...I can't keep the fire hot enough for the 8 hours plus needed to slow cook a roast...but I was able to pick up smoking Salmon, Cheeses and Paprika the Green Egg hasn't been able to duplicate the Pull Apart quality of the Drum BBQ that I once had...maybe as David Klos said "meat today ain't the same as it was back when"...ir has less marblization or fat content....which is needed for tenderness.... To get OT for a moment...I buy my meats mostly at Costco or Sams Club both offer Choich Grade instead of Select at most Supers....but when I look at a package of steaks I always try and pick out the ones with the most marblization in them....and that way you sometimes get Prime Grade meat. Anyway I have described before how I season my Ribs and Pork Roasts with a Rub...over time I added spices concluding with Brown Sugar....and pulling the membrane off the back of the ribs... I have even dabbled with making my own BBQ sauce...but havn't hit on anything that is heads and shoulders above some of the commercial sauces.... I make my own mop...thats easy.. simply Apple Juice with some Apple Cider Vinegar, Brown Sugar, a touch of oil as binder, and spices...garlic, onion powder, cumin, cayenne, Paprika, salt and pepper... Today I have done something new....I made up a Mustard, Honey, touch of Bourbon, garlic, onion powder, paprika, cumin, cayenne, salt and pepper sauce...let the Pork Roast soak in that for 30 minutes and place on BGE...using an Oak Wood fire... Thats also something new is using exclusivily Wood fires burtned down till coals...I have used Mesquite Charcoal for quiet awhile now...but I have stopped using Briquets completely....The wood I have been using is Oak, but will try some others in the near futher.. Right now that Pork Roast with Mustard sauce rub is slowly cookingf away on the oak fire....time to go check the temp now....
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09-04-2005, 02:37 PM
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Registered
Join Date: Jan 2003
Location: IL
Posts: 1,638
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Re: In Search of the Perfect Q
Quote:
Being a city dweller now with limited outside space has put a cramp on my bbq'ing. Sadly I'm only a propane man now. soaked wood chips added for some smokeyness. I assume youre doing shoulders and ending up with a pulled meat? I have fond early memories of fat old guys standing behind the trailer bbq stands tending to the pit... moving the meat around with heavy duty dish washing gloves on their hands. vinegar slaw, white beans, corn bread, sweet tea. 
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09-04-2005, 03:28 PM
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DP935 member
Join Date: Sep 2004
Location: Kentucky
Posts: 3,044
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I cut down a Walnut tree a few years ago on my property and use it in most of my BBQ's. In fact just got done making some steaks and some fresh silver queen corn on the cob.
I have been thinking of building one of those 30-35 or 55 gallon drum Q's. I make a few BBQ sauces but like you einreb I love to spill a drink of Jack Daniels in my sauce or when I don't have time to make any I will buy some JD sauce. Here is a recipe to make it yourself: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large Onion -- chopped 4 Cloves garlic -- chopped 2 cups Ketchup 1/3 cup Vinegar 1/4 cup Worcestershire sauce 1/2 cup Brown sugar -- packed 3/4 cup Molasses 1/2 teaspoon Pepper 1/2 tablespoon Salt 1/4 cup Tomato paste 2 teaspoons Liquid Barbecue Smoke 1/2 teaspoon Tabasco sauce -- to taste 1/2 cup Jack Daniels Whiskey Combine onion, garlic and burbon in a 3 qt saucepan. Saute until onion and garlic are translucent, about 10 min. Flame if possible. Add all remaining ingredients, bring to boil, then turn down mixture to a medium simmer. Simmer for 20 min. stirring constantly. Run through strainer if you want a smooth sauce. Makes 4 cups.
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09-04-2005, 05:23 PM
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I'm with Bill
Join Date: Feb 2005
Location: Jensen Beach, FL
Posts: 13,028
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Yeah, but have you shoved a beer can up a chickens @ss?
That is the big question. I love to BBQ it is an excuse to drink a LOT of beer and relax. We do a lot of BBQing at my house. Unfortunatly I am not as sophisticated as you and only have a Weber gas grill. The lovely wife found out that charchol has been linked ot breast cancer and since I like her mammeries so much I switched to gas.
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1978 Mini Cooper Pickup 1991 BMW 318i M50 2.8 swap 2005 Mini Cooper S 2014 BMW i3 Giga World - For sale in late March |
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09-04-2005, 06:19 PM
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Registered
Join Date: Dec 2004
Location: PA
Posts: 1,162
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09-04-2005, 06:49 PM
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Registered
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Tabs,
I received this little gadget for Q'ing a few years ago - works very well. It tracks time and temp of your meat or grill while you sit comfortably in front the the TV watching the game and having a few too many. You can put the probe in the meat or just inside the grill to monitor the grill temp. My unit is an older model with the wireless range limited to 20 or 30 feet . This newer model says 100 feet. 
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Randy '87 911 Targa '17 Macan GTS |
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09-04-2005, 06:58 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Quote:
Anyway the Roast turned out Great....it was cooked but the BGE ran outa fuel..it coulda used a little longer in the thing (the bone pulled out clean, but it just didin't slip out easy) ..that Honey Mustard Marinade makes the meat taste nice and sweet....and it does pull apart better... I was using Oak wood chunks....for fuel... Also I no longer use Charcoal Briquets...only Mesquite Charcoal and Wood Chunks ..... Am hoping with the new Q to use logs...
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Copyright "Some Observer" |
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09-05-2005, 08:55 AM
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1987 Porsche 911 Targa 3.2 
