ness Posted November 21, 2016 Posted November 21, 2016 1 hour ago, Gavin said: Butts & Brisket in 4 hrs instead of 10 or more. Ribs in 2 hrs. That flies in the face of conventional 'low and slow' barbecue wisdom.... Chief Grey Bear 1 John
Chief Grey Bear Posted November 21, 2016 Posted November 21, 2016 1 hour ago, ness said: That flies in the face of conventional 'low and slow' barbecue wisdom.... Exactly! These are two different styles of cooking. Hot and fast is not BBQ'ing in the tradtional sence. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
MOPanfisher Posted November 21, 2016 Author Posted November 21, 2016 I am not much of a bbq snob or anything close. I have eaten food from about every kind of smoker imaginable and I like them all, some cuts of meat are better suited to a low slow method others do just fine on hot and fast. I like them all, but I am leaning more and more toward the larger electric unit so I can fill it with summer sausage. other things like an entire deer hind quarter I can do in almost any kind of smoker and it will be tasty.
Chief Grey Bear Posted November 21, 2016 Posted November 21, 2016 Hey I've made a lot of "BBQ" in the crockpot that I love! Left over roast with bbq sauce added. Beef short ribs with bbq sauce is killer! Even shredded pork in the pot with sauce is mouthwatering. But I don't consider it tradtional BBQ. But still it's dang good! MOPanfisher 1 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
ness Posted November 21, 2016 Posted November 21, 2016 Yeah, I do a recipe I call "Fake Pulled Pork". Pork, BBQ rub, BBQ sauce, Crock Pot ©. John
Chief Grey Bear Posted November 21, 2016 Posted November 21, 2016 And chicken!! Oh my "BBQ" chicken from a crock is awesome! Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
MOPanfisher Posted November 21, 2016 Author Posted November 21, 2016 If it's meat and not raw or charred black I am pretry much in. even a few that are raw (sushi) or black (burnt ends) I am in.
MOPanfisher Posted November 21, 2016 Author Posted November 21, 2016 Back when my smower quit me I had most of a 40 lb. pig ready to smoke. it went into the oven with some water, coca cola and liquid smoke, covered in foil and everyone loved the "smoked" pork. ness 1
Gavin Posted November 22, 2016 Posted November 22, 2016 Can nail low and slow, but have no time these days. Mark makes these for the guys who developed them, just down the road from his welding shop. They cook really well....different than low & slow but good cookers. Doubt if I'll wear out or get rid of my stick burner, but getting one. We entertain allot when our pool is open. Sick of taking a day off to cook when we have 50 over.
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