[Rhodes22-list] BBQ

[TN Rhodey]

Bill, Nothing fancy.... I have a 20 year old Brinkman purchased at Home 
Depot for about $35. It is plenty big for my needs. While at the Beach last 
summer I smoked a couple of Pork Butts (part of the shoulder) using indirect 
heat on Weber grill because that was all we had. That was pretty darn good 
Q! The type of equipment is over rated unless you are smoking for the masses 
I see no need for an exspensive smoker. Low and slow is the way to go.

Wally


>From: Bill Effros <bill at effros.com>
>Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>Subject: [Rhodes22-list] BBQ
>Date: Wed, 28 Mar 2007 10:31:51 -0400
>
>Wally,
>
>What kind of smoker do you have?
>
>Bill Effros
>
>TN Rhodey wrote:
> > Guys - My vote is split......I love it all but I vote Texas for Beef
> > Brisket and Western NC for pork shoulder. Overall I prefer the pork so
> > that is what goes in my smoker several times a year.  I like the
> > Western NC style sauce (vinegar base with a red pepper kick) rather
> > than the milder Eastern NC sauce. I don't know what happened to SC but
> > many places there go with a mustard sauce. There is a place in Alabama
> > that has a white sauce (mayo based I think) but those folks down there
> > don't have a clue how to make Q!
> >
> > I have found the BBQ in KC rather bland and that includes Bryant's.
> > Many of the big rib places in Memphis feature "dry" ribs using spice
> > rub and little or no sauce. The Rendezvous and Corky's come to mind.
> > The Rendezvous is the most famous rib places in Memphis and in my
> > opinion it is way overrated and over priced. They smoke with charcoal
> > only and the dry rub is well....very dry. Something like 22 bucks for
> > a dry half slab with a tiny serving of coleslaw and beans. I can go to
> > East Knoxville and get a half slab of tender wood smoked ribs with
> > great beans and slaw for about $10.
> >
> > Wally
> >
> >> From: PaxRvr22 <thomas.musick at navy.mil>
> >> Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
> >> To: rhodes22-list at rhodes22.org
> >> Subject: Re: [Rhodes22-list] Kansas City
> >> Date: Tue, 27 Mar 2007 12:30:19 -0700 (PDT)
> >>
> >>
> >> Beef Brisket . . . hands down.  Slow cooked over mesquite.
> >> Tom
> >>
> >> Hank-5 wrote:
> >> >
> >> > Neither.  Sliced Beef Brisket is the best, not chopped.
> >> >
> >> > Hank
> >> >
> >> >
> >> > On 3/27/07, Bud Connor <budconnor at earthlink.net> wrote:
> >> >>
> >> >> OK, fundamental question --- which is better:  Beef or Pork BBQ?
> >> >> (No ribs, just simply straight up chopped-beef sandwich vs. a
> >> >> pulled-pork sandwich.)
> >> >> Once we figure that out, then can determine what sauce is the best!
> >> >>
> >> >> -Bud
> >> >>
> >> >> Hank wrote:
> >> >>
> >> >> >Lee,
> >> >> >
> >> >> >Now you've gone and done it!  I'm going to have to notify the Texas
> >> >> Rangers
> >> >> >to send someone to hogtie you until you repent your immoral
> >> blasphemous
> >> >> >ways.  The ONLY good barbecue is from Texas and the sauce is the
> >> >> >difference.
> >> >> >
> >> >> >Hank - 5th Generation Texan
> >> >> >
> >> >> >P.S.  You think we had heated wars over politics, I've seen much
> >> more
> >> >> >passionate arguments over barbecue.
> >> >> >
> >> >> >
> >> >> >On 3/27/07, KUHN, LELAND <LKUHN at cnmc.org> wrote:
> >> >> >
> >> >> >
> >> >> >>Steve,
> >> >> >>
> >> >> >>Barbeque sauce is a matter of taste, but most people don't
> >> associate
> >> >> one
> >> >> >>of Kansas City's brands as the most popular (KC Masterpiece).
> >> People
> >> >> >>from different parts of the country are so serious about their
> >> sauce,
> >> >> >>but statistics don't lie--you can't beat Kansas City.
> >> >> >>
> >> >> >>I used to live in San Antonio and I love Texas, but their barbeque
> >> >> sauce
> >> >> >>is one step above bad catsup.  Ooops--don't mess with Texas!
> >> >> >>
> >> >> >>Lee
> >> >> >>
> >> >> >>-----Original Message-----
> >> >> >>From: Steve Alm [mailto:StevenAlm at comcast.net]
> >> >> >>Sent: Monday, March 26, 2007 12:28 PM
> >> >> >>To: Rhodes
> >> >> >>Subject: [Rhodes22-list] Kansas City
> >> >> >>
> >> >> >>Ironically, there is no actual "corner" at 12th St. and Vine.  
>Vine
> >> >> >>doesn't go through at that block any more but they have that 
>little
> >> >> >>park there called "Goin' To Kansas City Plaza."   The surrounding
> >> >> >>neighborhood is mostly housing units.  However just a few blocks
> >> away
> >> >> >>is the Entertainment District with lots of interesting places to
> >> >> >>visit including the National Jazz Museum, The Negro League 
>Baseball
> >> >> >>Museum, the Charlie Parker monument, etc.
> >> >> >>
> >> >> >>KC is also famous for its barbeque.  Most notably, Arthur Bryant's
> >> >> >>Barbeque on 18th and Vine.  I had the pulled pork--killer!
> >> >> >>
> >> >> >>Here are a few more shots.
> >> >> >>
> >> >> >>
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> >> >> >>
> >> >> >>
> >> >> >>
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> >> >> >>
> >> >> >>
> >> >> >__________________________________________________
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> >> >> >
> >> >>
> >> >> __________________________________________________
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> >> > __________________________________________________
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> >>
> >> --
> >> View this message in context:
> >> http://www.nabble.com/Kansas-City-tf3468096.html#a9699384
> >> Sent from the Rhodes 22 mailing list archive at Nabble.com.
> >>
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