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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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<blockquote data-quote="jefe1037" data-source="post: 209751" data-attributes="member: 2290"><p>I am a "braise and burn" fan for fall off the bone tender ribs.... bake a few racks in a dish with some serious seasoning and a can of beer (covered) until all the tough stuff loosens up a bit, then get a nice char over some hot coals (gas works with this method too). I do this for country-style ribs too when you want a little more meat and a little less bone. When i first moved to chicago, someone invited me to a bar-b-q and served hotdogs and hamburgers.... something wrong with these people up here. where I learned to cook, bbq means pork shoulder or butt. I like a vinegar sauce. my paw-paw taught me how to cook Pork Steaks. The ones in the grocery store are always too thick for this recipe, so i get the butcher to cut up a boston butt 1/4 inch thick at the most. (bone-in is important for flavor) I use the same beer and seasoning that i use to bake my ribs as a marinade and a baste as I cook them low and slow until the women start asking us "what the hell is taking so long?" and "you didn't drink all this beer, did you?" and give them a brush with some KC style sauce just before pulling them off the grill.</p><p></p><p>The best cue I have ever had that i didnt make myself was near paw-paws hunt club in nowhere georgia... behind the grocery store, there was a cinder-block shack where two old fellas set a pit in the ground. They heaped you full a paper-plate full of pork with a side of beans for a few bucks and everyone stood around a folding table that had loaves of white bread and plastic forks.... I think about this place every time I go to work (I wait tables in a tuxedo every day and deal with an extensive menu, endless modifications, 6 course meals, $75/lb orders of crab claws, prime beef, private parties with $10k minimums... ETC.)</p></blockquote><p></p>
[QUOTE="jefe1037, post: 209751, member: 2290"] I am a "braise and burn" fan for fall off the bone tender ribs.... bake a few racks in a dish with some serious seasoning and a can of beer (covered) until all the tough stuff loosens up a bit, then get a nice char over some hot coals (gas works with this method too). I do this for country-style ribs too when you want a little more meat and a little less bone. When i first moved to chicago, someone invited me to a bar-b-q and served hotdogs and hamburgers.... something wrong with these people up here. where I learned to cook, bbq means pork shoulder or butt. I like a vinegar sauce. my paw-paw taught me how to cook Pork Steaks. The ones in the grocery store are always too thick for this recipe, so i get the butcher to cut up a boston butt 1/4 inch thick at the most. (bone-in is important for flavor) I use the same beer and seasoning that i use to bake my ribs as a marinade and a baste as I cook them low and slow until the women start asking us "what the hell is taking so long?" and "you didn't drink all this beer, did you?" and give them a brush with some KC style sauce just before pulling them off the grill. The best cue I have ever had that i didnt make myself was near paw-paws hunt club in nowhere georgia... behind the grocery store, there was a cinder-block shack where two old fellas set a pit in the ground. They heaped you full a paper-plate full of pork with a side of beans for a few bucks and everyone stood around a folding table that had loaves of white bread and plastic forks.... I think about this place every time I go to work (I wait tables in a tuxedo every day and deal with an extensive menu, endless modifications, 6 course meals, $75/lb orders of crab claws, prime beef, private parties with $10k minimums... ETC.) [/QUOTE]
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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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