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Old 03-25-2010, 01:37 PM   #99
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Now correct me if I'm wrong, but I always thought the difference in BBQ and/or smoking was in the type of wood used. Having lived in KCMO I am quite a fan of what they do there (I think hickory). Someone there told me in Texas they tended toward Mesquite. Like I said please correct me. Of course those are the possible traditional woods. Many others were prevalent at the plethora of establishments. I tried almost all of them.

Having said that: The KCMO BBQ is much like what was detailed above by utee, with the exception that it is served with lots of sauce, which I enjoy but prefer on the side.

I would give a finger from my left hand for some Pit Beans from The Martin City Smoke Stack.
I can't speak for other areas of the country, but here in Central Texas, BBQ = smoking, they're the same thing. It's also called "low and slow" or "indirect" cooking. You can use many different wood species. Oak is most common because it's cheap, plentiful, and makes great BBQ. Fruit woods like apple and cherry make excellent BBQ as well, but are less common down here and consequently more expensive. Hickory/pecan is also common and plentiful down here, I'll often mix in some of it along with the oak if I have some handy.

Some people use mesquite, but in my experience it burns too hot and too fast to be good for smoking meats, so I don't ever use it for that purpose. However, I do enjoy direct-grilling over mesquite coals. Mesquite has a strong flavor and a little goes a long way, so it is best saved for the quick cook times of grilling rather than the long and slow smoking process-- just my opinion of course, and when it comes to BBQ, EVERYBODY has one...

-Marcus
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Old 03-25-2010, 01:48 PM   #100
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Wink Everyone knows how to back up their rig, right?

Ideally, Frank will be parked where VT sits in this picture, Paul will be on the other side, and Carl will be stretched out in front of both.
Deborah's '55 Bubble (Ruby) will be up by the house.
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Old 03-25-2010, 08:34 PM   #101
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Now correct me if I'm wrong, but I always thought the difference in BBQ and/or smoking was in the type of wood used. Having lived in KCMO I am quite a fan of what they do there (I think hickory). Someone there told me in Texas they tended toward Mesquite. Like I said please correct me. Of course those are the possible traditional woods. Many others were prevalent at the plethora of establishments. I tried almost all of them.

Having said that: The KCMO BBQ is much like what was detailed above by utee, with the exception that it is served with lots of sauce, which I enjoy but prefer on the side.

I would give a finger from my left hand for some Pit Beans from The Martin City Smoke Stack.

First the ribs in that picture are second rate. They cooked in too high a heat and did not get to a high enough internal temperature.

Now for wood. Stay away from cherry. Mild fruit works, pear, peach, apple. For Oak you want white oak. In New England we have alot more red oak. Not the same flavor and not for BBQ. Maple, you want sugar Maple. Pecan is the beef wood unless you burn off the Mesquit in a separate fire and then use the coals. Charcoal made from hardwood works with some wood to make the smoke. I like mild woods for cold smoker fish, like salmon. But this is "smoking" not BBQ ing.

For pork the depth of the smoke ring is all about how long it's in the smoker and the temp. Too hot and it will seal up and you don't get a good ring. So set it out for get the chill off the inside then put it in the freezer for 10 minutes before putting in the smoke. Don't have enough time with Brisket to get a feeling for what's happening.

Ain't it the way. Someone types BBQ and all polite hell breaks out...

Had my first in the middle of nowhere in Texas on my way to San Angelo AFB. Stood on top of the car and couldn't see anything in any direction. Down the road a ways a shack on the side of the road. Wouldn't sell us any because it was only on one day and an not ready. Gave us a taste. This old fellow had a four foot high, 3 deep and 6 wide medal box with a lid. The "fire" was on the bottom of the box. Then a shelf with a tray of water over the fire with about six inches space all around. Then a rack with the beef. The round ones are "modern", post steal pipe production. It troubled him to open it up but see how we were defending america he made a exception. Cann't imagine what it would have been like when done. I asked him what else he could cook on his grill and he was polite enough to just say "why would I want to do that"....
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Old 03-25-2010, 08:55 PM   #102
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We cook on Live Oak primarily here in Central Texas. It's everywhere, one of the few trees that can really take the extremes from drought to flood and from (a few) freezing days to 110+. But hicory/pecan is pretty common too, and tasty. Apple is a rare treat.

Mesquite is one of those woods you can burn down to coals, and then use that to BBQ. But, that takes a lot more work and doesn't taste any better IMO.

Like I always say, people seem to try to make BBQ mysterious and complicated. There's no need for it to be. I consider brisket to be a frighteningly easy cut of meat to cook-- it just takes time. An untrimmed ("packer trimmed") brisket is a perfectly proportioned package of fat, connective tissue, and muscle, just made to withstand a long smoking time and remain moist, tender, and delicious. Lots of people do a lot of things, but really all you need is some salt and pepper, and some smoke at 225, for as long as it takes.

Anyway, all of this talk has made me decide to smoke some brisket this weekend. I'll probably do some ribs and pork tenderloin too. Sunday is my wife's birthday, and she's always delighted when I decide to make her some BBQ. Plus, it's been a while since I sat around all day drinking beer and "tending the fire."
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Old 03-25-2010, 10:28 PM   #103
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U-Turn

Marcus,

Boy, we're caught between two good events. We won't make it back in time to New England. Can we u-turn from Arkansas for the brisket?

Actually, we're meeting Mr. and Mrs. modarch this weekend in Memphis and they claim to have better bar-b-que than Texas. It will be hard to beat Austin's Green Mesquite.

Once we're back in Connecticut, we have to catch up with TAC NE.

John
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Old 03-26-2010, 12:06 AM   #104
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Marcus,

Boy, we're caught between two good events. We won't make it back in time to New England. Can we u-turn from Arkansas for the brisket?

Actually, we're meeting Mr. and Mrs. modarch this weekend in Memphis and they claim to have better bar-b-que than Texas. It will be hard to beat Austin's Green Mesquite.

Once we're back in Connecticut, we have to catch up with TAC NE.

John
I didn't think they made BBQ in memphis. But they do smoke some pork
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Old 03-26-2010, 12:25 AM   #105
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I didn't think they made BBQ in memphis.
You bess be packin' son.
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Old 03-26-2010, 04:08 AM   #106
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Marcus,



Actually, we're meeting Mr. and Mrs. modarch this weekend in Memphis and they claim to have better bar-b-que than Texas. It will be hard to beat Austin's Green Mesquite.

Once we're back in Connecticut, we have to catch up with TAC NE.

John
That is my favorite Austin Resturant. We met the owner at the Capitol one day and he sent us to his "joint" for lunch. The Green Mesquite has been a destination every time I go to Austin.

Just a little FWI... when they claim to better than Texas BBQ, they are already admitting that Texas style is the best.
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Old 03-26-2010, 04:11 AM   #107
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Now for wood. Stay away from cherry. Mild fruit works, pear, peach, apple. For Oak you want white oak.
Paul, I am going to venture to say you need to put a turkey in that smoker with some cherry. My Father has done this two Thanksgivings now and the taste is a PERFECT 11.
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Old 03-26-2010, 05:47 AM   #108
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Heh, I knew it would get chippy around here when a BBQ discussion broke out...

John-- I wish you and your lovely bride could stop by, you'd be more than welcome. I've had Memphis ribs and they are excellent, I doubt you'll be disappointed.

But, it ain't brisket...
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Old 03-26-2010, 05:51 AM   #109
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Paul, I am going to venture to say you need to put a turkey in that smoker with some cherry. My Father has done this two Thanksgivings now and the taste is a PERFECT 11.
I haven't had an oven-roasted turkey at Thanksgiving in maybe a couple of decades. We always have two turkeys at Thanksgiving-- one is BBQ'd, and the other deep fried. I love them both, but it's tough to beat slow-smoked turkey. My Dad is an expert, I only have a couple of true specialties, but my Dad can BBQ anything. We owned a BBQ restaurant for many years when I was growing up, and he became a BBQ Master no doubt.
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Old 03-26-2010, 06:43 AM   #110
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We are all packed and ready to hit the road. We are just waiting to send Ava to school and be marked as present, then an hour later take her out to go to a "Doctors appointment"...

Have brisket, have bacon, have scrapple, and a serious itchy foot.
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Old 03-26-2010, 06:49 AM   #111
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Need anything from Penzy's? I ran out of smoked paprika last night.
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Old 03-26-2010, 07:11 AM   #112
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Need anything from Penzy's? I ran out of smoked paprika last night.

We have plenty...... when do you need it? Also, the shop is just up thr road from the office if you need us to stop this afternoon.
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