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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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<blockquote data-quote="Rob_In_MO" data-source="post: 209765" data-attributes="member: 1520"><p>Other than Pipes and Tobaccos, this is actually my other hobby! :cheers: </p><p></p><p>One thing you guys left out. When eating pulled pork with a Vinegar Sauce, you have to have a good scoop of Cole Slaw on there too. It just isn't a pulled pork sandwich without the Slaw! </p><p></p><p>Myself I use a Weber Smokey Mountain. For several years I used to do a lot of smoking (and sometimes still do) on a Weber 18.5" Kettle Grill using the fire brick method. Great for 2 pork butts or a brisket flat. I can get a good 6-hours out of it before having to add more coals, which is also a simple process.</p><p></p><p>Pulled Pork is a family favorite here, as well as Baby Backs. Although a good Brisket is really hard to beat. Once in a while I get a wild hair and smoke a couple packs of Turkey Drumsticks - like you get at the fair. Those are always a hit too.</p><p></p><p></p><p></p><p>Regarding recipes - I haven't found the perfect Vinegar Sauce recipe yet (no Ketchup or Tomato Sauce), but always looking. Have been using Maul's KC Style Sauce here lately and it always goes over well with the wife and daughter, as they're not as much a fan of the Vinegar Sauces. Maybe someday....</p></blockquote><p></p>
[QUOTE="Rob_In_MO, post: 209765, member: 1520"] Other than Pipes and Tobaccos, this is actually my other hobby! :cheers: One thing you guys left out. When eating pulled pork with a Vinegar Sauce, you have to have a good scoop of Cole Slaw on there too. It just isn't a pulled pork sandwich without the Slaw! Myself I use a Weber Smokey Mountain. For several years I used to do a lot of smoking (and sometimes still do) on a Weber 18.5" Kettle Grill using the fire brick method. Great for 2 pork butts or a brisket flat. I can get a good 6-hours out of it before having to add more coals, which is also a simple process. Pulled Pork is a family favorite here, as well as Baby Backs. Although a good Brisket is really hard to beat. Once in a while I get a wild hair and smoke a couple packs of Turkey Drumsticks - like you get at the fair. Those are always a hit too. Regarding recipes - I haven't found the perfect Vinegar Sauce recipe yet (no Ketchup or Tomato Sauce), but always looking. Have been using Maul's KC Style Sauce here lately and it always goes over well with the wife and daughter, as they're not as much a fan of the Vinegar Sauces. Maybe someday.... [/QUOTE]
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The Kitchen & The Speakeasy
Any self-proclaimed barbecue pit masters out there?
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