Home Forums Hunting & Shooting Hunter's Campfire Who likes to BBQ

Hickory is used because the smoke tastes good. It leaves more creasote in your cooker than anything else. Oak is for places where hickory, pecan or walnut can't grow. And you don't want to buy wood.

I do believe it would.

I grew up across the river from St Louis, where almost every bend in the road had a cinder block and screen pit run by some gray-haired Black man and a sign out front "Ribs and Snoots" because the packing plants gave away the leftover trimmings - like ribs back then. That was St Louis style, with the meat finished in a thick sweet sauce after slow cooking over oak and/or hickory coals. You came away from the table with sauce up to your elbows and down your shirt all the way to your now-loosened belt and you could lick your fingers and still taste it for three days.

Some of you know your stuff. There's BBQ, and then there are smoking and grilling, three VERY different things.

Texas did NOT invent it, however. It was discovered either in the Carolinas or even further south when the colonists learned it from the native Americans. Texas can take credit for what we now call "Mexican" food in the US, but not BBQ. Texans have learned it well, we all admit. But you didn't invent it - and Texas style is not the only good kind.

I think the fella who first came back to the cave with a mammoth brisket invented bbq!

🤣🤣🤣🤣🤣🤣.

Kinda funny folks claiming their folks started something that mankind probably been doing for several millennia

Isn’t it?

We started whale bbq.

You wanna talk about a brisket!


Woof!

Thanks to you both.

We have cottonwood up here.

Just say clear of the pussywillow!

Mmmmmmm...........

Exactly!! Good BBQ doesn’t need sauce IMO. I have used it for ribs because some prefer it but always made at least 1 rack dry also.
I prefer an open pit fire with Coastal Red Oak.

I’ve been cutting and selling smoking wood in splits and chunks for a while now. It blows my mind how crappy some people wood is, or what they burn in their smokers. I’ve been cutting pecan, red oak, white (post) oak, mesquite, and hickory. Most all off my family farm that hasn’t seen a chemical or fertilizer as long as we’ve owned it (~85 years). The guys I cook with on the KCBS had trouble getting a good supply so I started helping them and one thing lead to another. It’s been a fun hobby.

We’ve tried a bunch of commercial rubs, but it’s hard to beat salt, coarse pepper, granulated garlic, and then make a few other additions to taste (white sugar, brown sugar, cayenne, paprika, cumin, cocoa powder, coffee, wtf ever). Seen some stuff you’d think would taste God awful come out tasting really good. We usually add a little sugar, but not for sweetness, only for bark building.