Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

Some sort of weird multi-layer grill.

You know another thing you don't get in Europe? Cheap mexican food.

We have mexican food better than your BEST mexican food on every street corner for 10$ a plate at the MOST.

Of course our french food is EXCLUSIVELY high end fine dining :( so it's a trade-off.

French food is overrated.

We have a pretty crap food culture in the UK.

So what style does everyone like?

I'm really into St. Louis-style, as that's the predominant one in this area, but I've had some really good texas style and fusion styles before.

I tend to go for a texas style with less smokiness than most put in.

There is an awesome place here (I am actually going there tonight) that smokes everything with dry rub texas style, but serves meat and sauce combinations from all of the different styles.

I would not have expected it, but texas style brisket with carolina mustard sauce is incredible.

St. Louis style is my favorite for sure

(I swear, being from STL has nothing to do with it)

Er...wait, are we lumping St. Louis with Kansas City style? They're similar...

By that standard, you' dhave to separate Texas BBQ into four different styles.

So, we'll stick with the basic four?

Memphis, Texas, Kansas City, and Carolinas?

mega_bassist wrote:So, we'll stick with the basic four?

Memphis, Texas, Kansas City, and Carolinas?

I'm comfortable with this. St. Louis can be considered a subset or descendant of Kansas City.

Ok, I was told that this thread has something to do with my politics column..hmm.

Anyways have we asked the question? Charcoal or Propane?
I have both grills, propane is more convenient (quick dinner), where charcoal (all afternoon thing) gives a much better flavor.

Oh and yes, I will BBQ in 3 feet of snow, using the weather as an excuse would shame me

Charcoal, always charcoal.

corpsesarefun wrote:Charcoal, always charcoal.

And wood chips, Mesquite, Applewood...Hickory...

Favorite type....ALL...with southern sweet tea to throw in to.

Think we possible start an immigration wave from the UK just for...."BBQ"?

Come on over! We've got plenty to go around!..But BYOB!

BBQ Sauce:
Homemade or bottled?

Jihadin wrote:Favorite type....ALL...with southern sweet tea to throw in to.

Think we possible start an immigration wave from the UK just for...."BBQ"?

Agreed, the various styles of BBQ are all great...hard to pick just one as a favorite...though I suppose I'm a bit partial to Southern/Cajun...but I love them all.
...Now as for sweet tea...that stuff you can keep, I choked down gallons of that crap as a kid and can't even stand the smell of it now.

I'm not a massive fan of sugary sweet things so I can't imagine I'd like sweet tea to be honest...

corpsesarefun wrote:I'm not a massive fan of sugary sweet things so I can't imagine I'd like sweet tea to be honest...

It's a horrid, vile drink...like a glass of cold sugar water with tea flavoring...the problem is that in the region I grew up in, and the region I now live in...it is consumed by people as though their very life depends on drinking it.
In fact...if one wants tea in a Southern restaurant that isn't iced sweet tea...one has to repeatedly specify this...and you'll still probablly get sweet tea.

I make my own BBQ sauce

Why Fitzz...I'm surprised at you, knockin a southern favorite like that...

The tea's one of things I like about living here...but to each his own...at least I can agree that long cooked meats are one of the best joys of life...

WARORK93 wrote:Why Fitzz...I'm surprised at you, knockin a southern favorite like that...

The tea's one of things I like about living here...but to each his own...at least I can agree that long cooked meats are one of the best joys of life...

...Believe me man, I catch flak for it all the time...all I can say is if folks want to drink that sugar water...more power to them, give me a few beers with my BBQ and I'm a happy man.

dsteingass wrote:Come on over! We've got plenty to go around!..But BYOB!

BBQ Sauce:
Homemade or bottled?

I've never made my own, but I always buy this stuff. Tis delicious


...And I"m with Fitzz. I'll take a cold Budweiser over sweet-tea any day of the week (I do like sweet tea though)

Sweet baby rays is pretty good. I have some local favorites, but that's my go-to store bought sauce.

Jihadin wrote:Whats a cadac?

http://www.cadac.uk.com/products/index.php?section=1&cid=18 Thats our cadac.

I like to experiment with my own sauces...well..that sounded odd didn't it?...but..yes, I like to make my own sauces, but I'm not adverse to using bottled sauce...though I'd never use anything like Kraft or that sort of mess...
I prefer something along these lines if I opt to use a bottled sauce.



...Damn, Image was much larger than I expected..

Don't make me give out my secret homemade BBQ sauce you hear

Jihadin wrote:Don't make me give out my secret homemade BBQ sauce you hear

Give it up. Or else.

By the way, the ribs I did yesterday (about 4.5 hours on a 225 degree smoker using applewood and charcoal) were fantastic. Meat pulled right off the bone. Coated with yellow mustard (sounds weird but it works) and then a rub for an hour or two before it went on the smoker. Sprayed with applejuice/bourbon at the 2 hour, three hour and 4 hour time hacks. Last half hour basted with BBQ sauce and heat increased to about 250.

Served with baked yams covered with honey/butter/cinamon and frozen margaritas for the wife and I (and juice for the daughter).


Hooah!

That sounds delicious Cap, I may have to borrow your yams recipe, perhaps combine it with some plantains..

CptJake wrote:

Jihadin wrote:Don't make me give out my secret homemade BBQ sauce you hear

Give it up. Or else.

By the way, the ribs I did yesterday (about 4.5 hours on a 225 degree smoker using applewood and charcoal) were fantastic. Meat pulled right off the bone. Coated with yellow mustard (sounds weird but it works) and then a rub for an hour or two before it went on the smoker. Sprayed with applejuice/bourbon at the 2 hour, three hour and 4 hour time hacks. Last half hour basted with BBQ sauce and heat increased to about 250.

Served with baked yams covered with honey/butter/cinamon and frozen margaritas for the wife and I (and juice for the daughter).


Hooah!

Everyone hates a showoff! lol
no really, I am drooling now.

Yes, please post the recipe!

It was the wife's last night home on mid-tour leave. Had to make a special dinner for her....