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What’s the secret to good barbecue?
Asked at Broken Arrow Park, 29th and Louisiana streets on May 5, 2012
“Preparation and time. Low and slow is best.”
“Time, the wood you use and quality of seasonings.”
“The cooker — the style and the way you operate. The golden rule is to know your cooker. ”
“Patience and practice.”
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Comments
topcatz3 1 year ago
GranDaddy's BBQ! He won't tell his secrets.
rockchalker52 1 year 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?
labmonkey 1 year ago
You should probably ask H_lector.
creaz 1 year 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.
RETICENT_IRREVERENT 1 year ago
¡¡ouɐdoɹԀ!!
LadyJ 1 year ago
As far as I can tell, it's lots and lots of beer.
snap_pop_no_crackle 1 year ago
Drive to City Market in Luling, Texas. Eat until the world looks level.
JackMcKee 1 year ago
Tempertaure control and the right wood. That's pretty much it.
JackMcKee 1 year ago
and selecting the right placenta
rockchalker52 1 year 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.
RoeDapple 1 year ago
Getting the road kill while it's fresh always helps.
Liberty275 1 year ago
Going to Sonny's.
JayhawksandHerd 1 year ago
"What's the secret to good barbecue?"
Whatever is the opposite of what Buffalo Bob's is doing.
JayhawksandHerd 1 year ago
Lol, ironically enough, I'll gladly take that advice. Fat Tire is my least favorite New Belgium beer.
riverdrifter 1 year 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.
JayhawksandHerd 1 year ago
Yup, I'm aware of the company's history. Thanks for the d!#k response, though. Have a good evening!
JayhawksandHerd 1 year 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.
snap_pop_no_crackle 1 year ago
Somebody's room full of spammers is working overtime this evening. BTW, Spam makes lousy, rotten BBQ.
rockchalker52 1 year ago
On a MASH episode, Klinger cooked 'Rack of Spam' for a holiday meal.
brutus 1 year ago
I remember that. It was a Spam Lamb.
RoeDapple 1 year ago
Spam is only good cooked out in the woods
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