Any BBQ lovers/cooks here.

OK its BBQ season and my house has the wafting smells of wood smoke, vinegar and seasoned dead pig.

Any recipes, dust, crazy ideas, massive smokers you all want to share. This year a couple friends of mine plus my father are going to compete in a BBQ competition in town if we can get everything put together in time.

I have been rigging up a industrial humidity control unit to a good friends 55 gallon drum smoker, 100% humidity all the time with apple cider vinegar as the liquid in the injector.

Right now I have 20 lb's of pork shoulder cooking away at 225 for the next 15 hours. I am meeting neighbors I never knew that I had. I have another 40lb's or so in the fridge that I am going to vacuum pack down in marinade tomorrow and then freeze.

My home smoker.

Mix of Ribs

Done but not over sauced.

Pork Butt.

Pending.

I could not see the pictures, but I am subscribing as I want to learn more on this subject. Especially marinades and dry rubs, I always buy the premade ones and can never find one that I like.

pics no worky

All the dry rubs seem to have a basic combination that's something like Brown Sugar, Salt, Onion powder, Paprika, chili powder, cayenne, garlic, salt, pepper.... I've added a bit of cumin to mine in the past to get that bit of smokiness from it. Sauce is generally pretty close, add apple cider vineager, and maybe some worchestire or however the hell it's spelled. I tend to stay away from tomato based anything- though it can be good.

fasted58 wrote: pics no worky

My host is down. Will fix later tonight.

With a title like "BBQ lovers" I figure it's only a matter of time before we get stories of naked, sauce-slathered people gettin' freaky.

Any good sauce recipes. I like vinegar based and Stubbs original. Sweet sauce is for hoho's

http://grassrootsmotorsports.com/forum/add_post/can-we-please-stop-posting-delicious-recipes/47247/854281/

JoeyM wrote: For BBQ, there are prior threads with decent looking recipes for both rubs and sauces

I prefer Tomato based sauce. I don't like Carolina style much. I grew up near Memphis, so I'm used to dry ribs and tomato based sauces though.

Hokay, no recipes etc but man tomato base sucks, it's way too sweet. The use of cake frosting on pork or beef should be punishable by slow electrocution. Gimme mustard or vinegar base any day and if you are gonna do vinegar base be sure to throw some red pepper in there.

Curmudgeon wrote: Hokay, no recipes etc but man tomato base sucks, it's way too sweet. The use of cake frosting on pork or beef should be punishable by slow electrocution. Gimme mustard or vinegar base any day and if you are gonna do vinegar base be sure to throw some red pepper in there.

I was pretty sure it was against the law to make BBQ without red pepper.

In reply to Curmudgeon:

I'd expect some one from the Carolinas to say that. Tomato based may be sweet but not as sweet as you think. At least it isn't KC style molasses based sauce.

We might be 49th or 50th in everything else but we knows our BBQ.

Curmudgeon wrote: Hokay, no recipes etc but man tomato base sucks, it's way too sweet. The use of cake frosting on pork or beef should be punishable by slow electrocution. Gimme mustard or vinegar base any day and if you are gonna do vinegar base be sure to throw some red pepper in there.

Vinegar base is my fave, but I really do enjoy Stubbs from Texas. No sweet and quite spicy.

Sweet baby ray can suck my ass.

I grew up with Carolina style BBQ so that's what I like. I appreciate the others and I mix and match when I feel like experimenting but at least out here in California BBQ is not a contact sport.

Son, 'round here BBQ is not a matter of life or death. It's much more serious than that.

How does everyone prepare the oven and fuel (wood especially)?

I soak hickory chunks overnight, then set off as little charcoal as possible to ignite the wood which always seems to take trial and error.

Curmudgeon wrote: Hokay, no recipes etc

Does nobody read? I posted links to three pages of recipes

JoeyM wrote: For BBQ, there are prior threads with decent looking recipes for both rubs and sauces

I see your problem, you'll never get there with dead pig, you need beef.

Pig's OK to practice on occasionally or to feed to the kiddies, but real men eat beef.

I puree several jalapenos and, while wearing gloves and being careful not to scratch my eye, nose or privates, I rub it into the meat. I usually have to add a few tbsps of water to get a good paste that allows me to spread it well on my raw meat prior to any dry rub.

It doesn't end up being hot, but it does add quite a bit of flavor.

Also no sugar of any sort is ever added to any of my BBQ sauces. I can't stand syrupy sweet sticky stuff nor the extreme other end of anything vinegary.

Course, when you're using pig you may need those sauces to cover up the inferior flavor.

carguy123 wrote: Also no sugar of any sort is ever added to any of my BBQ sauces. I can't stand syrupy sweet sticky stuff nor the extreme other end of anything vinegary. Course, when you're using pig you may need those sauces to cover up the inferior flavor.

OK pistols at dawn. Or more likely shotguns around my house.

Pig is the perfect canvas for expressing your BBQ prowess. Beef is for grilling and only at medium done, it does not belong in the smoker unless you don't have half a primal of pig.

Though a good tri tip sandwich or brisket goes a long way towards making your point.

Beef and Pig living in a harmonious plate.

Also Bourbon pumpkin pie.

I'm a born Texan, living most of my life in Florida. I love pork, but would really like more brisket offerings this side of the map. As far as sauce goes, I prefer hot (with some sweet) mustard sauces.

I'm a big fan of dry rubs, not so much that wet "BBQ sauce" crap that gets slathered on everything. My dad's got a pretty beastly cookshack smoker that makes EVERYTHING taste better.

JoeyM wrote:

Curmudgeon wrote: Hokay, no recipes etc

Does nobody read? I posted links to three pages of recipes

Woops, I was saying I don't have any recipes to contribute. I likes to eat but I hates to cook.

Oops! My bad. Sorry...I totally mis-understood

What do you mean BBQ season is here?

IT NEVER ENDS!

I just sent some of this stuff out to friends in San Francisco. You can get it online. Try it.

http://www.cackalacky.com/