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USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken

Last postbyel Ducko « Sun Feb 12, 2012 03:53
Replies: 12
byvagreys »Sat Dec 24, 2011 04:55
First post

This is a finishing/table sauce for ribs and chicken. If I couldn't get turbinado sugar, I would substitute a 50/50 blend of dark brown cane sugar and white cane sugar. As with any such sauce, while it can be made on the day you need it, the sauce does benefit from sitting a day or three before...

Last post

...sauces which have regional names, eg Memphis, Texas, Carolina etc... It varies across Texas, of course, but in Central Texas it's about the meat and the sauce is grudgingly served on the side if you ask for it. Here, the meat is smoked beef brisket.

Oh, yeah, that pork advertising campaign of a...

12 Replies

14928 Views

Last post byel Ducko
Sun Feb 12, 2012 03:53
[USA] Armadillo Eggs

Last postbyJerBear « Sat Feb 11, 2012 06:18
Replies: 2
byKeymaster »Sat Feb 11, 2012 03:00
First post

Armadillo Eggs

12 Small jalapenos
1 Small block of Cream cheese
1 Small Chub of Jimmy Deans Original breakfast sausage
Yellow food coloring (optional)
Favorite Pork Rub (optional)

Get your Jalapenos Ready to Gut and devain

Then after you got all the seeds and veins out give them a wash and...

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Those look awesome!

2 Replies

6054 Views

Last post byJerBear
Sat Feb 11, 2012 06:18
Smoked Brisket

Last postbyel Ducko « Thu Feb 09, 2012 04:58
Replies: 13
bynepas »Tue Feb 07, 2012 16:58
First post

Did a brisket on my MAK pellet grill.

Elevated it on the extra rack and put a couple pans under. Used peach pellets for the smoke. Put some beer in the pans

Total time was 9.75 hours. 3 hours of smoke at 180 then bumping to 250.

Wrapped in clear wrap and foil.

FTC for 2.5 hours...

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...and all this time I've been using FPO (foil, pan, oven). Well, live and learn. What a great forum! :cool:

I do find my dual thermocouple thermometer (Cabela's) very useful, especially for controlling smoke temperature. ...anybody else?

I try to run at 250 deg F smoke temperature until I reach...

13 Replies

14632 Views

Last post byel Ducko
Thu Feb 09, 2012 04:58
Burgers

Last postbycrustyo44 « Fri Jan 27, 2012 20:09
Replies: 1
bySwallow »Fri Jan 27, 2012 16:17
First post

We here have a community BBQ once a year when all of the neighbors get together if for no other reason than to eat and drink a lot. Everyone brings a BBQ and after that it's sort of a free for all. People always seem to migrate towards my BBQ because they say my burgers taste better and they ask...

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Thank you Swallow,
Your information is great. I will definetely will be making these hamburger patties sometime this week end.
Regards,
Jan.

1 Replies

4763 Views

Last post bycrustyo44
Fri Jan 27, 2012 20:09
Pulled Pork Sandwich

Last postbyjt « Mon Jan 23, 2012 02:27
Replies: 6
byKeymaster »Sun Jan 22, 2012 15:06
First post

I picked up a 6 pound pork shoulder bone in (not a Picnic). I slathered it up real good with plain old yellow Mustard.

Some folks just like to season ther Pork Shoulder with Kosher salt and pepper, I like to use a commercial Rub and rub it on liberally.

Then wrap the pork shouder in plastic...

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I have tried with and without the mustard and didn't see significant difference. I do rub my pork the night before I smoke it. I do like a mustard based sauce on my sammys.

6 Replies

7802 Views

Last post byjt
Mon Jan 23, 2012 02:27
Canadian bacon Pizza

Last postbycrustyo44 « Sun Jan 08, 2012 22:45
Replies: 5
byKeymaster »Sun Jan 08, 2012 04:24
First post

This was a Joint effort between the wife and I. Wife made a pesto pizza sauce from sundried mators and other stuff.

Then we worked on the pizza dough

Punched down and the dough has Risen to full capacity

Lit the primo grill and got it going

then got it ready for indirect cooking,...

Last post

Keymaster,
I could demolish one or two right now, they look delicious. Congratulations.
Jan.
Brisbane.

5 Replies

7172 Views

Last post bycrustyo44
Sun Jan 08, 2012 22:45
Smoked Turkey for the New Year?

Last postbyBlackriver « Tue Jan 03, 2012 19:26
Replies: 7
byBlackriver »Sun Jan 01, 2012 19:28
First post

I had a last minute idea to smoke a turkey for dinner tonight. I am smoking between 250 and 275 degrees. I am trying something new and putting the turkey in a disposable roasting pan inside my smoker to collect the drippings to try and make gravy. I was wondering if any other members have tried...

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Thanks Chuckwagon! Like always you very helpful. I will be using that recipe for my next turkey. The gravy looks great too!

7 Replies

7368 Views

Last post byBlackriver
Tue Jan 03, 2012 19:26
[USA] Tom's Memphis-Style Sauce for Pulled Pork

Last postbyuwanna61 « Sat Dec 24, 2011 14:00
Replies: 1
byvagreys »Sat Dec 24, 2011 04:49
First post

When I lived in Memphis, it was before the Memphis in May barbecue competition. Barbecue was more traditional and the closest we got to a competition was some guys getting together in Audubon Park for a friendly challenge and a slow day of smoke, beer, and meat cooked low and slow. All that changed...

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Tom
Thanks for posting, will definitely give this a try. One thing I enjoy in life next to sausage making is a good BBQ!
Have a safe and happy holiday
Wally

1 Replies

4456 Views

Last post byuwanna61
Sat Dec 24, 2011 14:00
Cooking on a ceramic grill Pictures

Last postbyChuckwagon « Thu Dec 22, 2011 04:10
Replies: 15
byKeymaster »Tue Dec 20, 2011 19:01
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First post

Heres some of my BBQ pictures in the past year or so. I like meat a lot :mrgreen:

That should do it for now :grin:

Last post

Looks good enough to eat! :lol:
Nice goin' Keymaster.
15 Replies

16077 Views

Last post byChuckwagon
Thu Dec 22, 2011 04:10
Recipe for Texas Smokey Links

Last postbyssorllih « Tue Dec 20, 2011 04:16
Replies: 22
byBlackriver »Mon Feb 14, 2011 01:54
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2
First post

I just wanted to post this recipe I came across.

Texas Smoky Links

3 pounds pork butt
2 pounds beef chuck
1 3/4 teaspoons ground coriander
3 1/4 teaspoons ground cumin
3 1/4 teaspoons chopped garlic
2 tablespoons ground black pepper
3 teaspoons red pepper flakes
1 teaspoon Prague Powder...

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This shop cooked about a half ton of brisket every day and they ground all beef sausage every day. Brisket as it comes from the packing house needs a lot of trimming. The trimming doesn't get fed to the dogs. Probably the trimming is used to make the all beef sausage. Brisket fat is soft melt in...
22 Replies

35880 Views

Last post byssorllih
Tue Dec 20, 2011 04:16
Roxy's mustard sauce

Last postbyDevo « Wed Nov 30, 2011 08:18

byDevo »Wed Nov 30, 2011 08:18

Sauce to add to pulled pork is a mustard vinager sauce. Add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled.
When making a Sammich add some more of the sauce with a shake or two of the rub used to season the butt. This sauce is a perfect match with...

0 Replies

5003 Views

Last post byDevo
Wed Nov 30, 2011 08:18
[CAN] Bulldog BBQ sauce

Last postbyDevo « Wed Nov 30, 2011 08:15

byDevo »Wed Nov 30, 2011 08:15

1 cup ketchup
1/2 cup brown sugar
1/2 cup Dr. Pepper
1/4 cup honey
2 tablespoons Worcestershire
1 tablespoon Dales Seasoning (if you can't find Dale's try this: A good Dale's clone would be 2/3rds Soy and 1/3rd A-1 sauce
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon...

0 Replies

4535 Views

Last post byDevo
Wed Nov 30, 2011 08:15
Flavorings, crushed peppers.

Last postbystory28 « Sun Aug 07, 2011 02:45
Replies: 4
byssorllih »Sun Mar 13, 2011 18:13
First post

Crushed peppers or chili paprika.
About every three years I buy one each of all the different varieties of dried chilis that they have in the store. It is usually about ten varieties.
I break off the stems and shake out the seeds and put the pods in the oven at about 200 degrees until they are as...

Last post

I have a vegetarian friend who always seems to come to our house when we have a BBQ. What can I cook on the BBQ that is vegetarian? I want to give surprise this to him.

vegetarian bbq recipes

Eggplant and portobellos grill well. Also, pressed and dried tofu as long as its oiled, if that's what...

4 Replies

7019 Views

Last post bystory28
Sun Aug 07, 2011 02:45
Where the cut of meat comes from is important

Last postbyChuckwagon « Sun May 15, 2011 05:17
Replies: 2
byssorllih »Sun May 15, 2011 03:21
First post

Today I made some sausage with rather disappointing results. It isn't bad it just isn't good.
The pork that I used was very lean loin. It wasn't good for pan fried chops and it wasn't good for a roast. As a last resort I thought to try making sausage. If this was my first experience with meat I...

Last post

Hi Guys,
The problems of texture USUALLY plague folks who are just beginning to make their own sausage. There seems to be an unwritten rule that our first batch must be thrown out just to take the curse off! :wink:

A lot of folks try to stuff the meat into casings as soon as it leaves the...

2 Replies

4627 Views

Last post byChuckwagon
Sun May 15, 2011 05:17
Pigs have feelings to

Last postbyChuckwagon « Sun Apr 24, 2011 07:02
Replies: 5
byGray Goat »Tue Feb 22, 2011 22:54

5 Replies

7355 Views

Last post byChuckwagon
Sun Apr 24, 2011 07:02
[USA] Chuckwagon's Spicy BBQ Mustard

Last postbyunclebuck « Wed Apr 13, 2011 23:23
Replies: 1
byChuckwagon »Wed Apr 13, 2011 22:58
First post

Chuckwagon`s Spicy BBQ Mustard

1/2 C. Flour
1/4 C. Sugar
1/2 C. Dry Mustard
3/4 C. Cider Vinegar
1 tspn. Prepared Horseradish
1/8 tspn. Salt

Blend all the ingredients together except the horseradish, until the mixture is smooth. Pour the mixture in a glass jar or crock with a lid. Place the...

Last post

Just like Mom used to make!!!! Best mustard that you can get. As kids with chest colds, we used to get abused with a mustard poultice, that for the most part would peel the hide off your body, however, whether it was because we were pussys , or because it actually worked, one application was all we...

1 Replies

5319 Views

Last post byunclebuck
Wed Apr 13, 2011 23:23
Some people just can't be taught to do anything...

Last postbyChuckwagon « Fri Mar 18, 2011 03:25
Replies: 10
byCrankyBuzzard »Sun Feb 20, 2011 04:02
First post

Every now and then you run across someone that just can`t be taught anything!

The following story is about an individual that meets that description! :mad:

John was born and raised in Manhattan. When he moved in next door his thought of BBQ was dropping some meat into a crock pot with BBQ sauce...

Last post

Hi Gang,
Our favorite Big Bird the Cranky Buzzard got called away suddenly to Equador on business. He wrote to me an said all is well and that he'll be back in touch with us next week.
Thanks for sharing your BBQ Workbook with us Cranky. We're ready for installment #2.

Best Wishes,
Chuckwagon

10 Replies

13763 Views

Last post byChuckwagon
Fri Mar 18, 2011 03:25
Some of my cooks

Last postbyGray Goat « Mon Feb 28, 2011 07:35
Replies: 12
byGray Goat »Thu Feb 24, 2011 08:37
First post

Just a few pics from some of my cooks over the past year.
Some tasty brisket

Smokin the bologna

Loin backs

A couple of butts ready to pull

My home made offset, I love the way these things cook :mrgreen:

Last post

Chuckwagon, the bologna I use is store bought for now and I hope to develop my skills so I can some day make emusified sausage. Right now I think it's a bit over my head, but I'm learning :smile:

Wayne

12 Replies

14911 Views

Last post byGray Goat
Mon Feb 28, 2011 07:35
Brisket, ribs, and sausage!

Last postbyChuckwagon « Tue Feb 22, 2011 06:30
Replies: 16
byCrankyBuzzard »Mon Feb 21, 2011 00:11
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First post

Making a few meat items on the smoker today. Some for family, some for friends, and some for us.

Here are the ingredients

Ribs prepped

Ribs getting close to done

The brisket still has several hours before it's finished, but it's looking nice so far.

And, of course, I made some...

Last post

Just keep it up pard! :lol:

Best Wishes,
Rockchuck Woodchuck Upchuck! :roll:
16 Replies

21512 Views

Last post byChuckwagon
Tue Feb 22, 2011 06:30
bbq pictures

Last postbyChuckwagon « Sun Oct 17, 2010 09:34
Replies: 1
byatcNick »Sat Oct 16, 2010 22:26
First post

Thought I would share some bbq pics.

Last post

VERY nice Nick. I got my eye on those ribs! You've got a nice lookin' smoker too. Plenty of bark on that brisket son!
What kind of sauce do you put on that meat down in Texas? I barbecue all winter long in the snow and turn baby-back ribs into ham with nitrite before smokin' em with hickory. When...

1 Replies

4182 Views

Last post byChuckwagon
Sun Oct 17, 2010 09:34

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