20 minutes ago, Displaced Texan said:

Once day I’d like to do true jerk pork/chicken...cooked over pimento wood. 

I want to try a pig in a ground oven. Digging makes me tired though 

Personally, I think a pig in a ground oven is overrated. It’s a PITA to dig the hole, set the fire up just right...the whole affair. If I’m going to roast a whole pig, I’d rather do it on a big brick pit. 

1 hour ago, Displaced Texan said:

Personally, I think a pig in a ground oven is overrated. It’s a PITA to dig the hole, set the fire up just right...the whole affair. If I’m going to roast a whole pig, I’d rather do it on a big brick pit. 

Or a huge slow cooker.

1 hour ago, Displaced Texan said:

Personally, I think a pig in a ground oven is overrated. It’s a PITA to dig the hole, set the fire up just right...the whole affair. If I’m going to roast a whole pig, I’d rather do it on a big brick pit. 

I had it in Hawaii. It was really good but I didn’t have to do any of the work LOL!

It’s tasty done that way, but I’d rather use a brick pit to do one. Carolina style!! 

49 minutes ago, Displaced Texan said:

 I’d rather use a brick pit to do one. Carolina style!! 

Split 55 Gal drums, redneck style.  When I was a kid, we hired a (not from NJ) guy who would roast two 30ish pound pigs for us when we had our big annual pool party.  I swear he went through 10 bags of charcoal he made himself.  he'd arrive at 7a.m and slow cooked the pigs 8 or 9 hours.

4 minutes ago, Scorpio64 said:

Split 55 Gal drums, redneck style.  When I was a kid, we hired a (not from NJ) guy who would roast two 30ish pound pigs for us when we had our big annual pool party.  I swear he went through 10 bags of charcoal he made himself.  he'd arrive at 7a.m and slow cooked the pigs 8 or 9 hours.

I feel my body developing cancer from the charcoal toxins as you typed that.

9 minutes ago, PK90 said:

I feel my body developing cancer from the charcoal toxins as you typed that.

Rib pics! Let’s see them. My faithful cohort @gleninjersey bailed. Apparently bbq sauce has too much carb awesomeness 

11 minutes ago, PK90 said:

I feel my body developing cancer from the charcoal toxins as you typed that.

Oh my God!!!!!  I had no idea 55 gallon drums caused cancer!

1 hour ago, Scorpio64 said:

Oh my God!!!!!  I had no idea 55 gallon drums caused cancer!

https://www.mdanderson.org/newsroom/does-eating-meat-cause-cancer---meat--cancer.h00-158672634.html

1 hour ago, Zeke said:

Rib pics! Let’s see them. My faithful cohort @gleninjersey bailed. Apparently bbq sauce has too much carb awesomeness 

Still brewing.

47 minutes ago, PK90 said:

https://www.mdanderson.org/newsroom/does-eating-meat-cause-cancer---meat--cancer.h00-158672634.html

Still brewing.

The sun causes cancer too Mr. Arazona 

17 minutes ago, fishnut said:

The sun causes cancer too Mr. Arazona 

Hmm, that gives me an idea.  BBQ sauce with sunscreen.  Can't be too careful, don't want my pig on a spit getting skin cancer.

On 6/14/2019 at 3:57 PM, PK90 said:

Okay now. Got my stuff. Get'n ready for Sunday to watch the final round of the OPEN while floating in the pool and eat'n ribs.

 

Good, but I've had better. I think I cooked them too long. Meat fell off the bone, but was dried out some. Next batch will be better. Hardly any cleanup

28 minutes ago, PK90 said:

Good, but I've had better. I think I cooked them too long. Meat fell off the bone, but was dried out some. Next batch will be better. Hardly any cleanup

How long? I think I was 5 hours tops.

11 minutes ago, Zeke said:

How long? I think I was 5 hours tops.

Said to do 8 to 10 on low, or 5 was on high. I went to 10 on low. Should've went 8.

8 hours ago, PK90 said:

Said to do 8 to 10 on low, or 5 was on high. I went to 10 on low. Should've went 8.

I was 5 on low

1 hour ago, Zeke said:

I was 5 on low

Mine only took 3.5 hours at 250° 

Jus sayen

They only take 3 hours on the smoker

Jus sayen

I think this thread certainly sold some ribs

Or at least some smokers. 

Been doing a lot of grilling lately.  No kitchen due to complete remodel.  Slow cooking short ribs tonight.  Almost two hours into it now, nearly  ready.

Mmm I love short ribs!

I’m headed to Texas tomorrow for a few days....I’m going to have to get some REAL bbq ribs while I’m there. You ‘boiled rib’ weenies need to be shown what true bbq is all about!

3 minutes ago, Displaced Texan said:

I’m headed to Texas tomorrow for a few days....I’m going to have to get some REAL bbq ribs while I’m there. You ‘boiled rib’ weenies need to be shown what true bbq is all about!

Wait what! I thought your method is authentic bbq you culinary charlatan! 

At this point I dunno if @Bighungry618 even knows what end of a spatula to hold.

10 minutes ago, Displaced Texan said:

I’m headed to Texas tomorrow for a few days....I’m going to have to get some REAL bbq ribs while I’m there. You ‘boiled rib’ weenies need to be shown what true bbq is all about!

In honor of your return to a free state, I'll be smoking a whole packer brisket and a whole pork belly for pork belly "burnt ends" this weekend.  Along with a rack of St Louis cut ribs and some split breast of chicken (for MIL).   Pictures from start to finish will be posted here if I remember to take them during the stages of prep/cook.   I'll take the BBQ reins in your absence. 

5 minutes ago, Zeke said:

Wait what! I thought your method is authentic bbq you culinary charlatan! 

At this point I dunno if @Bighungry618 even knows what end of a spatula to hold.

Spatulas have no place in BBQ....that's a grill tool.  Silly @Zeke.

@Bighungry618and @Displaced Texan Youze guyz are gonna Rue the day in October for doubting my wet roast delectation . I’m currently experimenting with pork chops covered in red onion slices.

19 minutes ago, Bighungry618 said:

In honor of your return to a free state, I'll be smoking a whole packer brisket and a whole pork belly for pork belly "burnt ends" this weekend.  Along with a rack of St Louis cut ribs and some split breast of chicken (for MIL).   Pictures from start to finish will be posted here if I remember to take them during the stages of prep/cook.   I'll take the BBQ reins in your absence. 

Spatulas have no place in BBQ....that's a grill tool.  Silly @Zeke.

I’ll allow this. Carry on! 

7 minutes ago, Zeke said:

@Bighungry618and @Displaced Texan Youze guyz are gonna Rue the day in October for doubting my wet roast delectation . I’m currently experimenting with pork chops covered in red onion slices.

While I have no doubt that ribs (or pork chops) boiled in liquid taste ok, in NO way does it constitute REAL bbq. 

 

20 minutes ago, Bighungry618 said:

In honor of your return to a free state, I'll be smoking a whole packer brisket and a whole pork belly for pork belly "burnt ends" this weekend.  Along with a rack of St Louis cut ribs and some split breast of chicken (for MIL).   Pictures from start to finish will be posted here if I remember to take them during the stages of prep/cook.   I'll take the BBQ reins in your absence. 

Spatulas have no place in BBQ....that's a grill tool.  Silly @Zeke.

I’ll allow this. Carry on! 

9 minutes ago, Zeke said:

@Bighungry618and @Displaced Texan Youze guyz are gonna Rue the day in October for doubting my wet roast delectation . I’m currently experimenting with pork chops covered in red onion slices.

While I have no doubt that ribs (or pork chops) boiled in liquid taste ok, in NO way does it constitute REAL bbq. 

For a Yankee, at least BH knows bbq. Not surprisingly, Zeke doesn’t have a clue. 

Man meat smokers talk the good talk.

  

8 minutes ago, Displaced Texan said:

I’ll allow this. Carry on! 

While I have no doubt that ribs (or pork chops) boiled in liquid taste ok, in NO way does it constitute REAL bbq. 

For a Yankee, at least BH knows bbq. Not surprisingly, Zeke doesn’t have a clue. 

Technically I ain't a Yankee.    Born in Kentucky...I'm a hillbilly.

 

 

19 minutes ago, Zeke said:

@Bighungry618and @Displaced Texan Youze guyz are gonna Rue the day in October for doubting my wet roast delectation . I’m currently experimenting with pork chops covered in red onion slices.

In @Zeke s BBQ world  - soup spoons and spatulas abound.