The BBQ thread - Tilted Forum Project Discussion Community

GSRIDER · 08-05-2007, 04:18 PM

I love BBQ... and not like in the mild mannered sorta way, I mean I fuckin love it. So much so over a year ago I started a bbq compitition team and have competed steady. Sadly I have yet to win anything but I have heard my team name called (means we broke the top ten, just not the top 3).

Anyways, I saw we were lacking a BBQ thread ( or I just didn't look hard enough) and thought I'd throw one up.

So whats your favorite?

shakran · 08-05-2007, 05:42 PM

I hope you're grilling peaches along with that BBQ

Pulled pork would be my pick, followed by brisket (very hard to find good brisket) and ribs. Dry is for wussies. Wet or nothin'. Southern beats kansas-style.

Best BBQ i've had out was at a little dive called Bubba's in Eureka Springs Arkansas. Best BBQ i've had made by non-restaurants is mine

ratbastid · 08-05-2007, 06:21 PM

I didn't know from barbecue until I came to NC.

NC barbecue is pulled or chopped pork, slow cooked, often in an open pit. The sauce is either vinegar-based ("Eastern NC style") or sweetish tomato-based ("Western"). I like Eastern a lot.

There's a local joint called Stamey's, that has two locations, each of them better than the other.

GSRIDER · 08-05-2007, 08:19 PM

The best places are the dives. LCs in KC is killer and so is Oklahoma Joes.

Next year we're heading to Fayetteville to compete. Not sure what month it it, heard it's a good comp though.
Haven't had much NC style bbq, in KC it's the sweet stuff that goes over best, personally I like it to have some kick.

shakran · 08-05-2007, 09:49 PM

I like a good blend. Mine's got kick, but it's not as vinegary.

Mister Coaster · 08-06-2007, 05:25 AM

Oh brother, don't get me started. I'm also a BBQ enthusiast and have been honing my craft since 2002. I posted a topic with my recipes and pictures of the process a while back. I know some of the pictures are nuked, but you still get the idea...

http://www.tfproject.org/tfp/showthread.php?t=90638

GSRIDER · 08-06-2007, 03:54 PM

Quote:

Originally Posted by Mister Coaster

Oh brother, don't get me started. I'm also a BBQ enthusiast and have been honing my craft since 2002. I posted a topic with my recipes and pictures of the process a while back. I know some of the pictures are nuked, but you still get the idea...

http://www.tfproject.org/tfp/showthread.php?t=90638

I'll post some pics from our last cook later.

The bear claws tore that shit up.

Chicken

Ribs

I'm changing the way I do these, they suck.

Butt

I injected them 6 hours before cooking. Salty injection/ sweet rub. Fuckin killer.

and my proudest moment

I was trying to capture the fact that juice was sweating out of every pore. I almost cried. No smoke ring but a slight smoke flavor.

Mister Coaster · 08-06-2007, 07:33 PM

I have been kicking the idea of competing in a novice category, but I haven't pulled the trigger yet. Nor do I have enough equipment. Right now I have the patio Classic kettle in the photos as well as a Weber Smokey Mountain. How many people are on your team, and what are you cooking on?

I have only done 2 briskets, and the first was flat out BRILLIANT, perfect smoke ring and absolutely melted in your mouth. My second sucked, can't figure out what I did wrong.

I have pork butt, ribs and chicken down pretty good. Although I think the way I prefer ribs may not be judge friendly. I like a heavy, dark bark, and I know that can detract from the visual scoring.

Just looking at the ribs and chicken, I think you need to cut down on the amount of sauce. But, thats just my opinion. I like to get the deep red color in the skin with the rub and cooking, then just sheen it a tad with a very light brushing of sauce. I also like the look of whole legs for presentation.

GSRIDER · 08-06-2007, 08:35 PM

Brisket is the hardest thingto cook. Once you get that down you are in like flynn.

I tell you what, next year I'm going to try and compete in three contests in Colorado, Frisco in June, Durango in July (the pics above are from Durango this past july) and then Dillon later in July. Frisco is supposed to be a good time. I love colorado and plan to move there once I can get my house in shape and get it on the market, but the way things are going it's going to be a year or two. So I just travel to CO and enjoy it that way. You're more than welcome to come to frisco or dillion and cook with me. It's usually just my family cooking when I go there. I have to Iron man the comps, and it's pretty tough. A second set of hands and a drinking partner goes along way.

I tried cutting down on my sauce, but when you cook for the judges you quickly realize that they want sauce on everything and everything sweet. I personally am not a huge fan of sauced ribs. The ribs I make are juicy and don't need the help. I turned them in at our first contest and got slammed. so now I slather on the sauce. The ribs pictured are the only entry that didn't get a mention. I did em sorta haphazzard. the chicken came in 7th. Judges said it looked good but was dry.

When you cook at a comp all you need is enough cook space to do a butt and a brisket overnight. those have the longest cook times. Ribs and chicken go on in the morning. Turn in begins at 12pm and starts with chicken and then goes every 30 minutes after that ending with brisket.

We have 5 on our team, at smaller comps we cook on a oklahoma joe offset. it can hold a brisket and a couple of butts at the same time. When we do the American Royal or are cooking for a large party or somethiong we have a custome smoker that can hold upwards of 200 lbs of meat.

This pic is from last years Royal. It's a huge contest, about 500 teams cooking. It's also a huge party. a 100,000 people are walking the grounds and eating on Friday night.
http://fuckyeah.org/ccm/American-Royal/9_26_101?full=1

If you want to get started it's pretty much a leap of faith. Get a couple of friends with smokers together and line em up. You eeven see plenty of webbers being used, especially for the chciken and ribs. It's more about the fun and if you win money it's a bonus. You need a couple of tables, a pop up tent, chairs and basic cooking gear. Go to a comp and check out what teams bring. You don't need a mamoth cooker by any means. Those guys are usually caterers or really take it serious and travel all season long from one comp to another.

Anyways, here's a link to last years Royal, it was my first time cooking with these guys. I'm the tattooed guy in the black t-shirt who can't make a straight face.
http://fuckyeah.org/ccm/American-Royal?page=1

If you're intrested in coming to a colorado comp, even if you just wanna sit in the tent and drink and watch me freak out you're welcome to.

Mister Coaster · 08-07-2007, 05:22 AM

I can fit 2 butts and a brisket on the weber at one time, but that means something will be on top of the other dripping down. I've heard different things about this, some say its good others say its bad, so I dunno. I personally like the way ribs turn out of the kettle better than the weber, but like I said, they may not be judge friendly.

I could enlist my uncle who has an OLD small kamodo and another kettle just like mine. I showed him the basics and he's turned out some decent ribs and a good small butt, so he might be a good candidate. We ahven't tried the kamodo yet, but he did bring it up from the basement, thats a start.

Keep me posted about when you'll be in CO. I definately want to see a comp someday, even if I'm not competing.

shakran · 08-07-2007, 07:14 AM

Quote:

Originally Posted by Mister Coaster

Keep me posted about when you'll be in CO. I definately want to see a comp someday, even if I'm not competing.

I've covered a few of them over the years, and let me tell you the ethical obligation that I not take anything from things that I cover is rather bitterly resented at those times

GSRIDER · 08-07-2007, 08:42 AM

Quote:

Originally Posted by Mister Coaster

I can fit 2 butts and a brisket on the weber at one time, but that means something will be on top of the other dripping down. I've heard different things about this, some say its good others say its bad, so I dunno.

I've heard nothing but good on that. Just don't involve chicken juice.

Midnight · 09-04-2007, 02:28 AM

gsrider - looks gorgeous to me. I can cook almost anything, and make a mean barbecue sauce, but I cant cook on a grill or use a smoker to save my life. its just something I have never been able to get the knack of. Kudos to all of you that can make such lovely things on a barbecue!

Hanxter · 09-07-2007, 07:11 PM

blowing my own horn, as it were, has the neighbors drooling... yeah, i know, modesty not be proud... i hope some of these tips help ya out...

rib rubs... http://www.tfproject.org/tfp/showthread.php?t=17087

pulled pork... http://www.tfproject.org/tfp/showthread.php?t=50099

beer mop to die for... http://www.tfproject.org/tfp/showthread.php?t=17539

i spend 360 days on the grill... 5 for pizza... but you're only limited to your own imagination... my experience in chili cook-offs and BBQ comp's is individuality... something that stands out from the normal...

try orange juice on ribs, vinegar for chicken, honey & mustard for whole pork loins as a glaze, worcestershire on beef loins... even coca-cola on rib eyes as a marinade...

call me if you need help with testing your concoctions...

GSRIDER · 09-10-2007, 01:07 PM

damn man, I'm gonna give some of these a try.

Datalife2 · 09-17-2007, 08:46 AM

ohh man i use my bbq all year round. Those pics are so nice and tasty. Great stuff.

squeeeb · 09-17-2007, 07:07 PM

gsrider - damn dude, that is porn right there...fuck......now i'm hungry...

08-05-2007, 04:18 PM	#1 (permalink)
GSRIDER spurt king Location: Out of my mind	The BBQ thread I love BBQ... and not like in the mild mannered sorta way, I mean I fuckin love it. So much so over a year ago I started a bbq compitition team and have competed steady. Sadly I have yet to win anything but I have heard my team name called (means we broke the top ten, just not the top 3). Anyways, I saw we were lacking a BBQ thread ( or I just didn't look hard enough) and thought I'd throw one up. So whats your favorite? __________________ No signature at this time.

08-05-2007, 08:19 PM	#4 (permalink)
GSRIDER spurt king Location: Out of my mind	The best places are the dives. LCs in KC is killer and so is Oklahoma Joes. Next year we're heading to Fayetteville to compete. Not sure what month it it, heard it's a good comp though. Haven't had much NC style bbq, in KC it's the sweet stuff that goes over best, personally I like it to have some kick. __________________ No signature at this time.

08-06-2007, 05:25 AM	#6 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Oh brother, don't get me started. I'm also a BBQ enthusiast and have been honing my craft since 2002. I posted a topic with my recipes and pictures of the process a while back. I know some of the pictures are nuked, but you still get the idea... http://www.tfproject.org/tfp/showthread.php?t=90638 __________________ If you have any poo... fling it NOW! Last edited by Mister Coaster; 08-06-2007 at 05:32 AM..

08-06-2007, 07:33 PM	#8 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	I have been kicking the idea of competing in a novice category, but I haven't pulled the trigger yet. Nor do I have enough equipment. Right now I have the patio Classic kettle in the photos as well as a Weber Smokey Mountain. How many people are on your team, and what are you cooking on? I have only done 2 briskets, and the first was flat out BRILLIANT, perfect smoke ring and absolutely melted in your mouth. My second sucked, can't figure out what I did wrong. I have pork butt, ribs and chicken down pretty good. Although I think the way I prefer ribs may not be judge friendly. I like a heavy, dark bark, and I know that can detract from the visual scoring. Just looking at the ribs and chicken, I think you need to cut down on the amount of sauce. But, thats just my opinion. I like to get the deep red color in the skin with the rub and cooking, then just sheen it a tad with a very light brushing of sauce. I also like the look of whole legs for presentation. __________________ If you have any poo... fling it NOW!

08-06-2007, 08:35 PM	#9 (permalink)
GSRIDER spurt king Location: Out of my mind	Brisket is the hardest thingto cook. Once you get that down you are in like flynn. I tell you what, next year I'm going to try and compete in three contests in Colorado, Frisco in June, Durango in July (the pics above are from Durango this past july) and then Dillon later in July. Frisco is supposed to be a good time. I love colorado and plan to move there once I can get my house in shape and get it on the market, but the way things are going it's going to be a year or two. So I just travel to CO and enjoy it that way. You're more than welcome to come to frisco or dillion and cook with me. It's usually just my family cooking when I go there. I have to Iron man the comps, and it's pretty tough. A second set of hands and a drinking partner goes along way. I tried cutting down on my sauce, but when you cook for the judges you quickly realize that they want sauce on everything and everything sweet. I personally am not a huge fan of sauced ribs. The ribs I make are juicy and don't need the help. I turned them in at our first contest and got slammed. so now I slather on the sauce. The ribs pictured are the only entry that didn't get a mention. I did em sorta haphazzard. the chicken came in 7th. Judges said it looked good but was dry. When you cook at a comp all you need is enough cook space to do a butt and a brisket overnight. those have the longest cook times. Ribs and chicken go on in the morning. Turn in begins at 12pm and starts with chicken and then goes every 30 minutes after that ending with brisket. We have 5 on our team, at smaller comps we cook on a oklahoma joe offset. it can hold a brisket and a couple of butts at the same time. When we do the American Royal or are cooking for a large party or somethiong we have a custome smoker that can hold upwards of 200 lbs of meat. This pic is from last years Royal. It's a huge contest, about 500 teams cooking. It's also a huge party. a 100,000 people are walking the grounds and eating on Friday night. http://fuckyeah.org/ccm/American-Royal/9_26_101?full=1 If you want to get started it's pretty much a leap of faith. Get a couple of friends with smokers together and line em up. You eeven see plenty of webbers being used, especially for the chciken and ribs. It's more about the fun and if you win money it's a bonus. You need a couple of tables, a pop up tent, chairs and basic cooking gear. Go to a comp and check out what teams bring. You don't need a mamoth cooker by any means. Those guys are usually caterers or really take it serious and travel all season long from one comp to another. Anyways, here's a link to last years Royal, it was my first time cooking with these guys. I'm the tattooed guy in the black t-shirt who can't make a straight face. http://fuckyeah.org/ccm/American-Royal?page=1 If you're intrested in coming to a colorado comp, even if you just wanna sit in the tent and drink and watch me freak out you're welcome to. __________________ No signature at this time. Last edited by GSRIDER; 08-06-2007 at 08:39 PM.. Reason: dumb link didn't work

08-05-2007, 05:42 PM	#2 (permalink)
shakran Tone.	I hope you're grilling peaches along with that BBQ Pulled pork would be my pick, followed by brisket (very hard to find good brisket) and ribs. Dry is for wussies. Wet or nothin'. Southern beats kansas-style. Best BBQ i've had out was at a little dive called Bubba's in Eureka Springs Arkansas. Best BBQ i've had made by non-restaurants is mine

08-05-2007, 06:21 PM	#3 (permalink)
ratbastid Darth Papa Location: Yonder	I didn't know from barbecue until I came to NC. NC barbecue is pulled or chopped pork, slow cooked, often in an open pit. The sauce is either vinegar-based ("Eastern NC style") or sweetish tomato-based ("Western"). I like Eastern a lot. There's a local joint called Stamey's, that has two locations, each of them better than the other.

08-05-2007, 09:49 PM	#5 (permalink)
shakran Tone.	I like a good blend. Mine's got kick, but it's not as vinegary.

08-07-2007, 05:22 AM	#10 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	I can fit 2 butts and a brisket on the weber at one time, but that means something will be on top of the other dripping down. I've heard different things about this, some say its good others say its bad, so I dunno. I personally like the way ribs turn out of the kettle better than the weber, but like I said, they may not be judge friendly. I could enlist my uncle who has an OLD small kamodo and another kettle just like mine. I showed him the basics and he's turned out some decent ribs and a good small butt, so he might be a good candidate. We ahven't tried the kamodo yet, but he did bring it up from the basement, thats a start. Keep me posted about when you'll be in CO. I definately want to see a comp someday, even if I'm not competing. __________________ If you have any poo... fling it NOW!

09-04-2007, 02:28 AM	#13 (permalink)
Midnight Banned Location: Chicago's western burbs	gsrider - looks gorgeous to me. I can cook almost anything, and make a mean barbecue sauce, but I cant cook on a grill or use a smoker to save my life. its just something I have never been able to get the knack of. Kudos to all of you that can make such lovely things on a barbecue!

09-07-2007, 07:11 PM	#14 (permalink)
Hanxter The Griffin	blowing my own horn, as it were, has the neighbors drooling... yeah, i know, modesty not be proud... i hope some of these tips help ya out... rib rubs... http://www.tfproject.org/tfp/showthread.php?t=17087 pulled pork... http://www.tfproject.org/tfp/showthread.php?t=50099 beer mop to die for... http://www.tfproject.org/tfp/showthread.php?t=17539 i spend 360 days on the grill... 5 for pizza... but you're only limited to your own imagination... my experience in chili cook-offs and BBQ comp's is individuality... something that stands out from the normal... try orange juice on ribs, vinegar for chicken, honey & mustard for whole pork loins as a glaze, worcestershire on beef loins... even coca-cola on rib eyes as a marinade... call me if you need help with testing your concoctions...

09-10-2007, 01:07 PM	#15 (permalink)
GSRIDER spurt king Location: Out of my mind	damn man, I'm gonna give some of these a try. __________________ No signature at this time.

09-17-2007, 08:46 AM	#16 (permalink)
Datalife2 Insane	ohh man i use my bbq all year round. Those pics are so nice and tasty. Great stuff. __________________ where's my lighter?

09-17-2007, 07:07 PM	#17 (permalink)
squeeeb part of the problem Location: hic et ubique	gsrider - damn dude, that is porn right there...fuck......now i'm hungry... __________________ onward to mayhem!