Super Best BBQ

Discussion in 'Food and Drink' started by Mshenay, Jun 19, 2017.

  1. Cspirou

    Cspirou They call me Sparky

    Pyrate
    Joined:
    Sep 27, 2015
    Likes Received:
    8,200
    Trophy Points:
    113
    Location:
    Northwest France
    The pilgrimage to places surrounding Austin will happen one day. This was not too far from the I-10 on 12hr road trip, which is why I picked this place. But DEFINITELY worth the stop.

    A little factoid, the star ratings in the Michelin guide were originally intended to aid trip planning.

    ⭐️ - If near any of your planned travel destinations, this is worth a visit
    ⭐️⭐️ - worth changing your route to add this on the way to your final destination
    ⭐️⭐️⭐️ - This place is good enough to plan a trip dedicated to visiting this restaurant.

    No idea why I brought this up
     
  2. DigMe

    DigMe Friend

    Pyrate
    Joined:
    Aug 25, 2016
    Likes Received:
    8,802
    Trophy Points:
    113
    Location:
    Tejas
    Have you ever looked at the Texas Monthly BBQ ratings? The main guy Daniel Vaughn had some solid cred from his Texas Full Gospel BBQ blog before he got that gig. Lots of good recs and reviews in there.
     
  3. Cspirou

    Cspirou They call me Sparky

    Pyrate
    Joined:
    Sep 27, 2015
    Likes Received:
    8,200
    Trophy Points:
    113
    Location:
    Northwest France
    Preview

    F08965F7-62D5-4892-B43C-B0D903392451.jpeg
     
  4. Cspirou

    Cspirou They call me Sparky

    Pyrate
    Joined:
    Sep 27, 2015
    Likes Received:
    8,200
    Trophy Points:
    113
    Location:
    Northwest France
    So for my birthday I decided to grill a skirt steak. I used wood cut from the backyard during the summer and seems to have cured enough to use, so I used it. I wanted a very hot fire and something that would cook pretty fast, so skirt steak seemed ideal.

    Meat was rubbed with garlic and seasoned with salt, pepper, and a thin coating of olive oil.

    F53FB1D4-CC16-4CEF-9BB7-8DE1368CD48C.jpeg

    Start the fire and wait until most of the flames die out and you have a bed of very hot coals. I cooked ~1.5min per side and it came out great, mostly medium-rare with some thinner parts cooked near well done for the kids.
    3C73FFA7-F4C0-451F-B7B6-EA01F299C693.jpeg
    C821D906-3AC4-408B-BA5B-D2587C0B1E5D.jpeg
    371792CB-E940-40E4-BF57-146ADED4F831.jpeg
    For those of you that aren't sure a Weber kettle can use wood, let me assure you it works fine. Don't do this for smoking though, only grilling.

    6ED89116-1DC5-4E68-B22D-85A6AD4B827E.jpeg

    Sliced against the grain and served with tomato salad. I feel like tomatoes work really well with beef and the tomato/vinaigrette sauce in the salad bowl is a lot like chimichurri sauce. Spoon it over the meat and you won't regret it.
     
  5. mitochondrium

    mitochondrium Friend

    Pyrate
    Joined:
    Sep 1, 2017
    Likes Received:
    1,115
    Trophy Points:
    93
    Location:
    A Cell
    La hampe, very nice cut of meat impossible to get in Germany unless you explain a willing butcher what it is and preorder, I like that very much, l’onglet, too.
     
  6. Cspirou

    Cspirou They call me Sparky

    Pyrate
    Joined:
    Sep 27, 2015
    Likes Received:
    8,200
    Trophy Points:
    113
    Location:
    Northwest France
    I might have been a little too ambitious

    2278D3E5-A259-4482-8E1C-BDB7C4929F08.jpeg

    Already miss the WSM 18. I hope @brencho is treating it right

    Just realized I probably didn't need both coal baskets. Doh!
     
  7. Cspirou

    Cspirou They call me Sparky

    Pyrate
    Joined:
    Sep 27, 2015
    Likes Received:
    8,200
    Trophy Points:
    113
    Location:
    Northwest France
    I should probably put this up since I posted teasers. This was kind of a failure so I'm posting for educational purposes. I'm used to the WSM 18 and I only have a kettle here. I did some homework and set it up in what I thought made sense.


    I discovered that having both baskets was far too hot, so I removed one shortly after. Under the rib is an aluminum pan filled with water. This did not really get hot and didn't really increase the humidity much. As a result the ran much hotter than anticipated. Also the vent were all open, but the bottom vent is stuck so I'll need to fix that

    9B0E4B0D-A756-4CDB-AB66-57E9BD7C1786.jpeg

    Result after 8 hours. Seasoning and overall flavor was right on. But outer layers were pretty tough. Salvage operation was to slice is really thin and serve it on whatever.

    Next time

    -loosen bottom vent
    -put water pan ON grill, possibly right over coals
    -cut smaller pieces and drop the dino rib fantasy for now
     

    Attached Files:

  8. Ice-man

    Ice-man Friend

    Pyrate Banned
    Joined:
    Oct 12, 2015
    Likes Received:
    3,455
    Trophy Points:
    113
    The local bbq around here sucks. If I want to travel about 25 minutes I can get the good stuff. But that's 50 min round trip and I don't always have time for that. We tried a new bbq joint that is just up the street for some gameday eats yesterday. Basically, it was mediocre at best.

    I guess I'm going to have to man up and start making my own. Time to dust off the old Webber and get to work. If anyone wants to share some simple bbq recipes for a noob, please give me a shout.
     
  9. purr1n

    purr1n Desire for betterer is endless.

    Staff Member Pyrate BWC
    Joined:
    Sep 24, 2015
    Likes Received:
    89,777
    Trophy Points:
    113
    Location:
    Padre Island CC TX
    Water pan works, but another way is to use less coals. Only need a handle and the meat will cook more tender if the temp is under < 200F. The hard part is adding fuel (more coal or wood) along the way. Also, bottom vent stuck open ... only need a tiny slit open.
     
  10. ButtUglyJeff

    ButtUglyJeff Stunningly beautiful IRL

    Pyrate
    Joined:
    Oct 12, 2015
    Likes Received:
    2,637
    Trophy Points:
    113
    Location:
    Rochester, NY
    The Weber Kettles are super cheap and would totally give you the area for that dinosaur bone you're cooking there. But live and learn...
     
  11. Claud

    Claud Living the ORFAS dream

    Pyrate
    Joined:
    Dec 23, 2018
    Likes Received:
    699
    Trophy Points:
    93
    Location:
    North Carolina
    Best BBQ in the Carolinas is in Aden, NC at Skyline BBQ , also known as Pete Jones BBQ. Since Pete died, his relatives have branched out with another store in Winterville and one planned for Raleigh. This is pork BBQ. No beef.
    The Jones family started selling BBQ out of a mule drawn wagon.
     
  12. Claud

    Claud Living the ORFAS dream

    Pyrate
    Joined:
    Dec 23, 2018
    Likes Received:
    699
    Trophy Points:
    93
    Location:
    North Carolina
    By the way, we have a saying in NC. "If it ain't cooked with wood, it ain't BBQ"

    People in North Carolina are very passionate about two things: ACC College Basketball and Pork BBQ. Texas may be similar, but their BBQ is beef and their college sport is Football. At least its what my Texas friend told me.

    This thread makes me hungry!!
     
    Last edited: Oct 6, 2019
  13. penguins

    penguins Friend, formerly known as fp627

    Pyrate
    Joined:
    Sep 26, 2018
    Likes Received:
    3,451
    Trophy Points:
    113
    Location:
    SouthernCA
    Carolina BBQ - good times. Probably my favorite general BBQ type in the US. Generally prefer Lexington/western style with a little tomato in the sauce over Eastern Style where the vinegar flavor is a little stronger. Georgia style is pretty good too but it's just too hard to get outside of GA (where as I've even had good Carolina BBQ in much of the US). Similarly, I've always liked Texan execution of BBQ (they take it to a whole new level) but often times I feel like rubs and smoke for flavoring isn't quite enough when you have big pieces of meat.

    Different note - anyone have any Korean BBQ recommendations in OC (CA)? In particular areas closer to Fullerton, Buena Park, and other areas with a higher Korean population vs the rest of OC. Koreatown in LA is great and all but it's too much hassle just for a single meal.
     
  14. Claud

    Claud Living the ORFAS dream

    Pyrate
    Joined:
    Dec 23, 2018
    Likes Received:
    699
    Trophy Points:
    93
    Location:
    North Carolina
    There is a restaurant chain called City Barbecue . We have two of them in our area. Pork BBQ and Tex Beef BBQ. They do very good at both. Cooked with wood. Also have fresh cut french fries . Nuf said!
     
  15. Pogo

    Pogo Friend

    Pyrate
    Joined:
    Jun 14, 2018
    Likes Received:
    494
    Trophy Points:
    93
    Location:
    SoFla
    Charlotte,eh? Ate the there once, not bad at all. But as a South Carolinian I do prefer our pit cooked pig with a mustard & vinegar based sauce. Earl Duke's in Orangeburg, epicenter of the BBQ universe and the best collards I didn't make myself. For brisket, hill country/Austin area in TX- Franklin's is the go to but even Rudy's is phenomenal, order the wet.
    Damn I do love me some Q....
     
  16. Claud

    Claud Living the ORFAS dream

    Pyrate
    Joined:
    Dec 23, 2018
    Likes Received:
    699
    Trophy Points:
    93
    Location:
    North Carolina
    Our local BBQ joint on Oak Island NC has decent Pork and Beef BBQ and they have SC mustard sauce too. It ain't half bad.
    The reason the Tex BBQ is better in the hill country is because those folks all have some German in their genes
     
  17. Cspirou

    Cspirou They call me Sparky

    Pyrate
    Joined:
    Sep 27, 2015
    Likes Received:
    8,200
    Trophy Points:
    113
    Location:
    Northwest France
    Irvine has a very high Korean population and has many many very good Korean restaurants.

    Shik Do Rak - Multiple locations. I go to the one at 14805 Jeffery Rd

    Cham Sut Gul - 9252 Garden Grove

    All That Barbecue - 15333 Culver Dr, Irvine

    Really though I haven't been to a bad KBBQ place yet. The assortment of meat is pretty standard as well as the sides and dipping sauces. You also cook it yourself, so it's as good as the designated chef. It's usually worth taking the risk on trying the restaurant that's closest to you.
     
  18. penguins

    penguins Friend, formerly known as fp627

    Pyrate
    Joined:
    Sep 26, 2018
    Likes Received:
    3,451
    Trophy Points:
    113
    Location:
    SouthernCA
    Sorry I should have mentioned not Irvine as it's where I normally go for Korean BBQ. Have been to all 3 of the above several times and agree they're all good, normally just go to whichever one is convenient or others want to go to. Favorite one in Irvine somewhat surprisingly is Kang Ho Dong (yes, the one gangnam style psy opened) but unlike the others it's not ayce.

    Looking to try new places outside of my normal area.
     
  19. purr1n

    purr1n Desire for betterer is endless.

    Staff Member Pyrate BWC
    Joined:
    Sep 24, 2015
    Likes Received:
    89,777
    Trophy Points:
    113
    Location:
    Padre Island CC TX
    The last time I cooked tri-tip was a long while ago, at a meet in my place in California. Yes, it was that long. I did it better this time. Smoked at 180F for a few hours, then finished off on the gas grill. Need to go low and slow with tri-tip.

    The tri-tip was seasoned with salt, pepper, paprika, garlic powder and thyme. (Don't let some asshole sell you on their special seasoning mix - there really aren't that many variations of stuff - if I wanted to get fancier, I would use various kinds of mexican peppers or pecan - with tri-tip, we can go all out fancy).

    I took the tri-tip out of the smoker when it hit 125. I then drizzled a balsamic, oil and molasses mix on the tri-tip for a final 480F sear on the gas grill and let it rest 10 minutes before carving. The temperature ended up at a nice 135 for a medium-rare closer to the rare side.

    PXL_20210425_000304478.jpg

    PXL_20210425_000446377.jpg

    PXL_20210425_000546744.jpg

    The grain on the tri-tip is like brisket - it goes in different directions depending upon where the meat is. Slice against the grain for best results.

    Next time I will dry-age the tri-tip and do it perfectly. This was close.
     
    • Like Like x 4
    • Agreed, ditto, +1 Agreed, ditto, +1 x 1
    • List
  20. bixby

    bixby Friend

    Pyrate
    Joined:
    Sep 26, 2015
    Likes Received:
    3,987
    Trophy Points:
    113
    Location:
    Northern Colorado
    effing YUM
     

Share This Page