My Contribution to the site....BBQ

Ive personally tried some of Hillbillys jerky....the stuff is GOOOOOOODDDD!!!!!!!!

Im sure you could finagle some nice cigars for some of that jerky! :laugh:
 
Gurkha fan eh? I sense this urge, this urge tooo... I dunno, welcome him aboard with a Gurkha bomb :D . Well launch after work.
 
kiltedcraftsman said:
Great site! Great posts! Can't wait to try some of these..do you have some examples of Texas and KC sauces too?
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I don't have a sauce recipe specific really to that area, but here is a good Basic sauce recipe. Play around with it and get creative. Add things you may like to make it better, and make it YOUR sauce.

Basic BBQ Sauce.
Taken From the BBQ Bible, Steven Raichlen

3 Tablespoons of Vegetable Oil
1 medium onion
1 clove of garlic, minced
¼ green or red bell pepper. Chopped very fine
½ cup Ketchup
½ cup Tomato Sauce
1 cup of water
3 Tablespoons of Cider vinegar
3 Tablespoons of Worcestershire Sauce
2 TableSpoons Fresh Lemon Juice
2 Tablespoons of Pineapple juice
A few shakes of your favorite Hot Sauce
½ Teaspoon of liquid Smoke
2 Tablespoons of Molasses
3 Tablespoons of Firmly packed dark brown sugar, or more to taste
2 Tablespoons of Mustard of choice
1 Teaspoon of dry mustard
1 Teaspoon of black pepper
Salt, to taste

Heat OIL in a sauce pan over medium heat…Add ONION, GARLIC, and BELL PEPPER. Saute for about 4-5 minutes.

Stir in ketchup, water, tomato sauce, vinegar, worchestshire sauce, lemon juice, pinapple juice, hot sauce, liquid smoke, molasses, sugar, both mustards, and black pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Stir often to prevent scorching. If the sauce becomes too thick, add some water

Remove from heat and try it. Add more salt, vinegar, hot sauce, and sugar as necessary.
 
You know, I was just saying that I needed to get some good jerky (you know, the gun show type). Sounds like I may have to work something out with you Hillbilly.

Btw, welcome to CP! :thumbs:
 
Oh come on! That's like saying the only thing different about women is hair color, skin color and weight! :rolleyes:


Hillbilly Steaks said:
For the most part, the only thing that makes a lot of them different is 3 things. The sauce, the Rub, and the type of meat used.
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AVB said:
Oh come on! That's like saying the only thing different about women is hair color, skin color and weight! :rolleyes:


Hillbilly Steaks said:
For the most part, the only thing that makes a lot of them different is 3 things.  The sauce, the Rub, and the type of meat used.
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LOL, what I'm referring to is the meat. IMO, true bbq you don't need sauce. All you need is the meat, smoke, and about 10-12 hours of your time. They are all Cooked the same way, its just that some prefer beef over pork and some like to add BBQ sauce to it.
 
Welcome to the site!

I'm new here too, but have already learned a lot from the folks here.

Your site looks good and I'll definitely be looking in for tips and such. I soooo miss good BBQ, it's really hard to find up here in the land of Scandinavia (northern Minnesota).


May get some of your jerky later!


Welcome again!
 
Mmmmmm jerky, my other great love ... Might just have to try the sampler..


edited to add that I ordered a half pound of each (except the The Colon Cleanser, not sure I want to go there :0 )... can't wait to give it a try.
 
Hillbilly Steaks said:
Rod said:
Welcome Hillbilly,

Do you smoke cigars at all? If so, whats you're favorite line?

Rod
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Yep. So far I think my favorite is the Gurhka's. I'm still really a newb when it comes to the cigars. I like the medium to full flavored ones though, that I know. Most of the cigars that I've tried are the more common ones I guess. 5 Vegas, Vegas de Fonseca which I really liked, Cohiba's, Romeo de Julieta. etc etc. OH yeah, can't forget the CAO Black's, and the Criollo's. I liked those a lot!

Most of the ones I see you guys write about that are your favorites, I haven't really heard of. Like the PAM.
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I'm a big Gurkha fan too. Check out www.cigarbid.com You can get Gurkha's very cheap there, but watch out, it's addicting.
 
Oh my, that 2nd pic just makes my mouth water.

First there was cigar porn, now ther is BBQ Porn!

Welcome Hillbilly
 
Welcome to CP. :thumbs: You're "Q" looks good. Gotta disagree with the statment it's all cooked the same. I've seen some elaborate systems that introduce smoke, heat and moisture. You're dead on about the sauce. It should enhance the flavor of the meat...Not flavor it. Kinda like your adult beverage of choice with a cigar.

Just wondering if you have heard of Jacks, Creek, Tennessee Whole Hog Bar-B-Q. I've been several places that have heard of it. I was raised on that stuff. :thumbs:

If you're ever my way I'll take you on a tour of Bar-B-Q resturants in my area.

Gotta try some jerky....Soon. :D
 
cigarsarge said:
Welcome to CP. :thumbs: You're "Q" looks good. Gotta disagree with the statment it's all cooked the same. I've seen some elaborate systems that introduce smoke, heat and moisture. You're dead on about the sauce. It should enhance the flavor of the meat...Not flavor it. Kinda like your adult beverage of choice with a cigar.

Just wondering if you have heard of Jacks, Creek, Tennessee Whole Hog Bar-B-Q. I've been several places that have heard of it. I was raised on that stuff. :thumbs:

If you're ever my way I'll take you on a tour of Bar-B-Q resturants in my area.

Gotta try some jerky....Soon. :D
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YOu know, I thought more about that statement tonight, and I guess you're right. ITs not all cooked exactly the same. The universal thing is heat, and smoke. It actually can get very complicated. Types of wood used. Direct or indirect heat. There are a lot of different cookers out there and different ways they are used. I understand what you guys are saying. But I guess what it all comes down to is smoke, and meat! I use a combination of Red Oak and Hickory for almost all the stuff that I make. Unless I'm doing fish, then just a bit of the oak. I could go on and on about this topic!
 
I never thought of using oak. I've been using sugar maple. We've have lots of red oak around here. No hickory. Someone once recomended cherry, but I have reservations about that one.

Doc.
 
Devil Doc said:
I never thought of using oak. I've been using sugar maple. We've have lots of red oak around here. No hickory. Someone once recomended cherry, but I have reservations about that one.

Doc.
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Red Oak is my absolute Favorite! It smells so damn good when its burning, and you can use it for almost anything!

Cherry wood works well too. Its a mild wood that works well for poultry and fish! Try it sometime!
 
Most folks use hickory here. I'll toss in some mesquite chips with my charcoal if I'm doing chicken.
 
Hell no, we could use a fine food forum. I would be more than happy to share my Italian regional cooking if folks were interested.

Doc
 
I plan on buying some of this jerky and comparing the flavor to Big John's (my current favorite). :thumbs:
 
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