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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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<blockquote data-quote="itsKot" data-source="post: 209747" data-attributes="member: 1323"><p>Having just spent the weekend at home with the parents made me realize how much I can't wait to have a house to call my own for one thing more than others, yup you guessed it barbecuing! Now, being a red blooded American man, I'd tell you the barbecue my family cooks up cant be outdone, all the same that you'd say the same and the next guy too. This weekend's crowning jewel was the best rack or ribs I've ever eaten, and I'm no stranger to good 'cue! I've eaten around here and there throughout most of the south, hit most of the hallmarks that people toss about, Rendesvous, The Interstate, Corkey's, The Salt Lick, Goode Co. and so on, but this recipe my dad and I cooked up was an old recipe we made when I was young back in Alabama -- an overnight marinade in a sauce, dry rub and a nice long, low smoke. It's been years since I've had this kind, and we've tried countless recipes running the gambit of ingredients, coffee grounds, all sorts of spices, different woods, various sauces, and to think we ended up where we started really says something, I'll give you a hint.... The secret ingredient is Dr. Pepper! I was really moved by the memories it brought back from my youth and how much my father, brother and I bonded over a fire and some meat. </p><p></p><p>Anyway, now that all that's said and done, how about some recipe sharing? I'll get the exact measurements tomorrow probably and post it here if you gents feel like trying them out! What's on your guys' grills and smokers?</p></blockquote><p></p>
[QUOTE="itsKot, post: 209747, member: 1323"] Having just spent the weekend at home with the parents made me realize how much I can't wait to have a house to call my own for one thing more than others, yup you guessed it barbecuing! Now, being a red blooded American man, I'd tell you the barbecue my family cooks up cant be outdone, all the same that you'd say the same and the next guy too. This weekend's crowning jewel was the best rack or ribs I've ever eaten, and I'm no stranger to good 'cue! I've eaten around here and there throughout most of the south, hit most of the hallmarks that people toss about, Rendesvous, The Interstate, Corkey's, The Salt Lick, Goode Co. and so on, but this recipe my dad and I cooked up was an old recipe we made when I was young back in Alabama -- an overnight marinade in a sauce, dry rub and a nice long, low smoke. It's been years since I've had this kind, and we've tried countless recipes running the gambit of ingredients, coffee grounds, all sorts of spices, different woods, various sauces, and to think we ended up where we started really says something, I'll give you a hint.... The secret ingredient is Dr. Pepper! I was really moved by the memories it brought back from my youth and how much my father, brother and I bonded over a fire and some meat. Anyway, now that all that's said and done, how about some recipe sharing? I'll get the exact measurements tomorrow probably and post it here if you gents feel like trying them out! What's on your guys' grills and smokers? [/QUOTE]
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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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