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On What’s the key to good barbecue?
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10 May 2008 at 8:09 a.m.
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sgtwolverine (Anonymous) says…
A good barbecuer.
10 May 2008 at 8:15 a.m.
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RETICENT_IRREVERENT (Anonymous) says…
Cherry flavored jello in your meat rub.
10 May 2008 at 8:36 a.m.
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nobody1793 (Anonymous) says…
Meat.
10 May 2008 at 8:45 a.m.
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peachesncream (Anonymous) says…
beans dont cook well on the grill
10 May 2008 at 8:47 a.m.
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micah6_8 (Anonymous) says…
Hickory wood and indirect cooking. Patience, as was stated numerously, is the great key. Also slow, low temperature cooking. And not too much smoke density.
After much experimentation, I have also found I prefer a “minimalistic” approach to BBQ - easy on the rubs, marinades, and flavorings. When I do ribs, I use just salt (very sparingly), a good quantity of black pepper, and some granulated garlic powder. No injections, no rubs, no mustard plasters, etc. I do like a good quality sauce (Zarda sauce is my all time fav.), but applied at the very end.
Here's a cool secret for you “non-purists” - smoke your ribs about 3 1/2 hours at a low temp, then bring inside, pop into one of those plastic turkey cooking bags and seal tightly. Cook for another 2 1/2 - 3 1/2 hours at 225, until the meat acheives the tenderness you desire. Works great! The smoke flavoring at the end of 3 1/2 hours is quite adequate, the meat remains moist, and the smoke flavoring actually is driven deeper into the meat. Yum!
10 May 2008 at 8:53 a.m.
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poop2scoop (Anonymous) says…
a KC area BBQ competitor's recipe for BBQ included a big wad of Skoal between the cheek and gum for about 10 minutes, then he spit the whole thing in the BBQ sauce, I have never had BBQ since.
10 May 2008 at 11:47 a.m.
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prospector (Anonymous) says…
The consumption of beer.
10 May 2008 at 6:41 p.m.
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Multidisciplinary (Anonymous) says…
Just hope no one dies because someone put peanut butter as a secret ingredient for their sauce.
Happened at a chili cook off once.
A young girl died at the scene.