Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Your BBQ sucks...learn to cook

If you really want to Fugg up some BBQ just pour some of that nasty ass Liquid Smoke seasoning on it. 🤮

Jim
I mostly use my Weber gas grill. Usually two former sardine cans filled on the hot side of the grate. Chicken on the cool side. Our birds take about an hour at 375ish.

GOOD Texas-style BBQ needs NO sauce smeared on it. = I think "Liquid Smoke" is nausea-producing.
(I remember being at Black's BBQ in Lockhart a few years ago with my wife when a pair of "out of state tourists" sat down with a tray to eat & demanded KETCHUP from the on-duty manager. = The manager told the man, "I'd sooner that you PISS on the meat than you pour ketchup on it.")

Both my lady & laughed when the couple got mad & left.

yours, tex

I have an enamel fry pan sitting right on the fire.


Maybe my years as a firefighter has made me immune to smoke.

i understand from whence you come. we grow a lot of peaches here too. load them on rail cars and ship to new york, etc. it's big business if the weather doesn't get us. it's still big business, but doesn't pay very well if a late freeze comes in. we have lot's of pecan (a kind of hickory) that is used. mostly storm damaged limbs, and old trees being rogued out. the hurricane last year, (michael), gave us a ton of young pecan wood and a horrible loss to the farmers in sw georgia.

anyways, oak is plentiful. green and dry. most is used dry. if'n i was choosing, i'd choose one of the whiteoaks over the numerous redoak species. a lot of bbq'ers don't really care what is what. over the years i've used most everything except the junipers, pines, cedars, etc. honey locust works surprisingly well. blowdown bradford pears are often available.

our local, by the pound, firewood yard has closed after many years, when the pulp market collapsed. could choose dry or green hickory or oak. i've had a weighed 4800 lbs on '73 chevy 3/4 ton horse w/4bolt mains.

For my two cents the best bbq I have ever had from KY is the Monroe County style. Pork blade steaks grilled in that unique vinegar-lard-pepper sauce and then dipped in the sauce as a finisher. Real barbecue, or just grilled pork? Who cares, the stuff is outrageously good. It would kill me, but I could drink that lard sauce.

If you've never been, head over to Tompkinsville some time and give their BBQ a try. There are some good Monroe County style joints in Glasgow too.

Memorial Day BBQ! Red oak is the best bbq!!😁

Can’t figure out how to attach pic from image gallery! Dang it.

Nice Santa Maria style setup. Central Coast of Course.

Thanks Fat! Central coast definitely!
Linguica, jalapeño cheddar elk sausage, pork belly, few chicken breasts and of course tri tip.

auk1124,

Do you have the recipe for the vinegar-lard-pepper sauce?? = IF you do, please post it.

yours, tex

I hear ya Tarry. I continue to struggle with mine.

Sadly I do not. A lot of people would love to have that recipe, but those bbq joints I am talking about do not share the recipe. There is a lot of speculation about the Monroe County sauce out there; here is one stab at it.

https://barbecuesecrets.libsyn.com/recipe-of-the-week-a-taste-of-kentucky-barbecue

I haven't tried out that recipe to see how it compares to the real deal, but it might be worth taking a shot at. These joints mop their blade steaks in the stuff, then dip the steaks in it upon serving (with slices of white bread). It is some of the best stuff I have ever ate, when that fatty sauce soaks into the bread...

Edited to add, one thing I see in that recipe that concerns me is the thickness of the blade steaks. Recipe talks about half inch steaks - all of the good joints I am talking about serve pencil thickness steaks, not half inch. If I was gonna try that recipe I would want thin blade steaks.

Real barbecue doesn't come from Kentucky.








Seriously though, I don't care as long as it tastes good. It's all about cooking slow enough to break down those tissues that don't want to break down..... and putting a little smoke on it. The end result is all that matters. It doesn't really matter if it was cooked over a bed of hardwood coals or in a Trager,.... you need control of temp, you need smoke, you need a cut of meat that would benefit from slow cooking.

The only exception to the above is any use of an electric smoker. That's not barbecue. It's lazycue. Which is why I use it. Good good, easy cooking.

Well, I personally know the winners of the 2017 Royal Open and Invitational and they both use a pellet cooker for their chicken, and one of them uses it to finish his ribs. Both of them have a $10,000.00 check, what's in your wallet?

Hate to burst your bubble but Real BBQ doesn’t have sauce on it! If you’re ever on the west coast feel free to stop by for some Red Oak BBQ that will blow your mind. Ain’t that right Fatcity!

auk1124,

THANKS. = While what those sorts of places make in KY isn't anything that I would ever call BBQ, some grilled meats (like the so-called KOREAN BBQ, which is also NOT anything resembling real BBQ pork) are good too. = I'll try that recipe. for thin-sliced grilled pork chops, grilled over green peach-wood or hickory coals. = My pit has a "coals drawer" under the main grill for cooking steaks, burgers, etc. "for a crowd".

yours, tex

Nope not getting dragged into that one. Ive had BBQ from the Deep South, Texas and up and down the Central Coast. Its all good to me.

FatCity67,

Are you perchance from Jefferson Parish, LA??
(I lived in Fat City for 2 years, when I was in grad school at Tulane.)

yours, tex

Hate to bust your bubble, but I very seriously doubt that anyone from the west coast knows very much about how BBQ is supposed to be cooked. The sauce I'm referring to, is a very thin vinegar-tomato based mixture that is mopped on the meat to keep it moist during the cooking. Not everybody does it, but it definitely helps.

On a more serious note, we all get used to eating our regional food, and think it's the best. I've never eaten BBQ that came off a grill or smoker, that could compare to what we refer to as pit style here, and I've eat a lot of BBQ. When I refer to BBQ, I'm talking about pork or chicken that's been cooked for hours, not a hamburger or pork chop that's been cooked on a grill. I'm the same way about fried fish, as I think what we have in this part of the country is by far and away the best I've ever had. Fried chicken as well. It's only natural that we like our locally cooked food, as it's what we have grown up eating. As an example, I've eaten Carolina BBQ and Kansas City BBQ, both places that are supposedly known for their good BBQ, and to me, it wasn't even close as good as what I can get locally. But, I've also had BBQ from some places here in Kentucky that are supposed to be the best, and I didn't care for it.

Everyone is different as to what we like, and while I think my part of the country makes the best BBQ, it's only natural that someone else will think theirs is better. Also, the term "BBQ" means different things to different folks. Nothing wrong with that either.