All Things BBQ

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ygolohcysp
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Tue Jun 07, 2022 6:31 pm

What a spread! Now I'm hungry
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earlgreytoast
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Wed Jun 08, 2022 10:09 am

JFC. This is what passion creates. You're a master wotta!
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meskell
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Wed Jun 08, 2022 10:12 am

kansasbbq wrote:
Tue Jun 07, 2022 10:28 am
wottagunn wrote:
Mon Jun 06, 2022 7:41 pm
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Mighty fine!
Are those bread & butter pickles? :vomit:
I see a lot of restaurants on Triple D use them. They're pretty disgusting.
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Codeblue
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Wed Jun 08, 2022 11:05 am

Luls. I’m also in the anti-bread-n-butter cru.
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wottagunn
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Wed Jun 08, 2022 7:27 pm

Pickle my own, same as the red onion. Make all sauces etc too
Used to buy all that stuff in but it adds up
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earlgreytoast
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Wed Jun 08, 2022 11:48 pm

Bread and butter pickles are nasty.

Wotta would you mind sharing your go-to bbq sauce recipe and/or any sauces you’re most proud of?

Also, have you ever experimented with Alabama white sauce? I’ve had it twice now, once it was awesome, the other time it was way too thick and pretty gross.
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wottagunn
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Thu Jun 09, 2022 12:21 am

I haven't but it's something we want to introduce, for chicken.
That white sauce above is an aioli. I personally can't stand the stuff but we get it requested heaps for chips/fries.

Our bbq sauce varies a little depending on how much stock we have of each ingredient, but it's roughly this:
-chop and cook 1 onion and 4 cloves of garlic in oil
-in a bowl add 2 tbls chili, 1 tsp ground pepper, 2 tsp salt, half cup mustard powder, 1 cup brown sugar
-add the dry mix to the onion
-then add 2 cups tomato sauce (or ketchup), , half cup apple cider vin, third cup worcestershire sauce, quarter cup lemon juice & molasses, half cup honey

& stir/simmer for as long as you want.
If we make a hot bbq sauce I do the same but add a store bought hot sauce, something with some real kick like ghost pepper. Just a few drops
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wottagunn
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Thu Jun 09, 2022 1:17 am

it's funny looking back at this thread
I could chew your ear off talking about brisket and how to run an offset
most of the things you read about dont matter at all- it's the one percenters that make a difference

here are a few more recent pics. My brisket trim, how I run the fire in the offset, some brined then smoked then deep fried turkey breast, a pool of tallow during the rest (important!), and another platter.

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KSUvet
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Thu Jun 09, 2022 9:44 am

Is that a wagyu? That doesn't look like the prime ones I get at Costco :lol: . I tried a choice one for the first time a couple weeks ago from a Memorial Day sale and it did not turn out well. Not sure how much was the meat vs the cook.
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earlgreytoast
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Thu Jun 09, 2022 9:53 am

Thanks for that recipe! Definitely going to try it out soon.
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kansasbbq
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Tue Jun 14, 2022 4:01 pm

wottagunn wrote:
Wed Jun 08, 2022 7:27 pm
Pickle my own, same as the red onion. Make all sauces etc too
:clap: :clap: :clap:
Codeblue wrote:#whydidntilisten2kbbq
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lebantz
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Sun Dec 25, 2022 6:34 am

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wottagunn
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Wed Mar 01, 2023 5:37 am

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sidewaysscott
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Wed Mar 01, 2023 9:55 am

OMG. fudge looks drymounting delicious. Thanks for sharing.
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cotis
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Wed Mar 01, 2023 11:21 am

:drool:
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