[Sca-cooks] Southern Bar-be-que
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
> 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
> 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
> Meat + Spices + Moist Smoke= Good Eating
> Good Luck!
> Southern Cook
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