[Sca-cooks] Southern Bar-be-que

James Davis firedrake at earthlink.net
Thu Nov 6 16:36:48 PST 2008

Waaaaaah!  Now I'm hungry!

On Nov 6, 2008, at 4:28 PM, chawkswrth at aol.com wrote:

> Down here in the South, we realize that there are as many ways of  
> doing 'Que as there are Cooks, as well as regions and counties.  
> Shoot, here in Birmingham, Alabama, you will find at least a half  
> dozen restaurants, all with good 'Que, but there are huge  
> differences in the Sauce. From Dreamland to Full Moon to Bob  
> Gibson's to Jim n' Nicks, you get a range of Vinegar to Sweet, when  
> it comes to Sauce.
> (Someone hand Baron Jared a towel-he's drooling, I know it)
> The basic recipe is you start with the Meat of your Choice, and a  
> Rub. Some folks use the Rub for everything, while some do a  
> different rub for each type of meat. I use different portions of  
> spices for each. That means Pork, Beef or Chicken.
> Pork gets it straight forward, with a little kick, Beef gets one a  
> little lighter designed to enhance the beef flavor, while the  
> chicken gets one really light-almost straight black pepper, with a  
> little bit of rosemary, etc.
> I mix the spices with brown sugar for the Pork, less sugar for the  
> beef, and just a touch of white sugar for the chicken.
> spread/rub the meat with the Rub (why do you think they call it rub?)
> cover tightly, and set it into the Fridge overnight or longer, if  
> possible.
> Set up your smoker. I use hickory wood chips as my main flavoring  
> wood. I may throw in some apple wood if all I have is chicken or  
> seafood on there. (I have grilled shrimp before, with a garlic lemon  
> butter brushed on while grilling-they cook too fast to marinade)
> I soak the wood for over an hour-I want it good and wet.
> I have an electric smoker-I find it more time and cost effective.
> I fix the bottom, scattering a good layer of chips about on the lava  
> rocks, and not on the element. you want smoke, not fire.
> I place the bowl that has been sprayed with PAM or the spray of your  
> choice (helps with cleanup-trust me!), and then fill it with water.  
> Sometimes, I may throw some rosemary or other fragrant herbs in the  
> water.
> I place the bottom rack, and the met that will take the longest to  
> cook, usually the ribs or a big roast, fat side up. You want all  
> that marvelous fat oozing its way through the meat, tenderizing as  
> it goes....
> I then place the top rack, and the faster cooking meats, such as  
> chickens, chops and such. If I do chops, I wrap in bacon, to get the  
> fat to do its job.
> I put the top on, and walk away.
> I check, every hour or so. During the last hour or so, I start  
> basting with sauce. Every 15-30 minutes, I bast.
> There are smoking boxes available for the ovens. I saw Paula Dean  
> use one on her cooking show. I apologize for not having a link for  
> them...
> Meat + Spices + Moist Smoke= Good Eating
> <G>
> Good Luck!
> Helen
> Southern Cook
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list