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What’s the secret to good barbecue?

Asked at Broken Arrow Park, 29th and Louisiana streets on May 5, 2012

Browse the archives

Photo of Todd Kofford

“Preparation and time. Low and slow is best.”

Photo of Josh Burnett

“Time, the wood you use and quality of seasonings.”

Photo of Donna McClure

“The cooker — the style and the way you operate. The golden rule is to know your cooker. ”

Photo of Jered Steen

“Patience and practice.”

Comments

topcatz3 2 years, 3 months ago

GranDaddy's BBQ! He won't tell his secrets.

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rockchalker52 2 years, 3 months ago

The secrets are as varied as the users on this award winning website. To what internal temperature should one smoke the average BBQued LJWorld comment poster?

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labmonkey 2 years, 3 months ago

You should probably ask H_lector.

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creaz 2 years, 3 months ago

YEAH COME ON GRAND DADDY WE WANT TO KNOW I MEAN HONEST THE FAMILY AND MYSELF WERE TALKING OTHER DAY AND MY SON AND I SAID YEAH SOME TIMES YOU JUST WANT THE TASTE OF THAT BBQ SPECIAL SAUCE AT LEAST SALE JARS LIKE
MO JO'S DOES GRAND DADDY!!! PROPS TO THAT SECRET SAUCE.

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LadyJ 2 years, 3 months ago

As far as I can tell, it's lots and lots of beer.

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Flap Doodle 2 years, 3 months ago

Drive to City Market in Luling, Texas. Eat until the world looks level.

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JackMcKee 2 years, 3 months ago

Tempertaure control and the right wood. That's pretty much it.

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JackMcKee 2 years, 3 months ago

and selecting the right placenta

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rockchalker52 2 years, 3 months ago

"ʇɐɥʇ pıp ǝɥ ʍoɥ pǝɹǝpuoʍ ı /"

Don't you just turn the keyboard 180 degrees? Which, btw, is close to a good slow & low temp for some offset brisket smoking.

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RoeDapple 2 years, 3 months ago

Getting the road kill while it's fresh always helps.

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JayhawksandHerd 2 years, 3 months ago

"What's the secret to good barbecue?"

Whatever is the opposite of what Buffalo Bob's is doing.

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JayhawksandHerd 2 years, 3 months ago

Lol, ironically enough, I'll gladly take that advice. Fat Tire is my least favorite New Belgium beer.

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riverdrifter 2 years, 3 months ago

You're right, g_rock.

Low and slow, use propane (yes, the gas of the debil), marinade injection is better than brining. I have also abandoned hickory for fruit wood. No, Autie will never speak to me again.

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JayhawksandHerd 2 years, 3 months ago

Yup, I'm aware of the company's history. Thanks for the d!#k response, though. Have a good evening!

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JayhawksandHerd 2 years, 3 months ago

I apologize for misinterpreting your post. That's why it's probably beneficial to take a break once in a while from the ubiquitous negativity found on this award-winning forum.

I do agree with your assessment of New Belgium, though.

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Flap Doodle 2 years, 3 months ago

Somebody's room full of spammers is working overtime this evening. BTW, Spam makes lousy, rotten BBQ.

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rockchalker52 2 years, 3 months ago

On a MASH episode, Klinger cooked 'Rack of Spam' for a holiday meal.

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brutus 2 years, 3 months ago

I remember that. It was a Spam Lamb.

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RoeDapple 2 years, 3 months ago

Spam is only good cooked out in the woods

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