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After letting the Boston butt season over night the smoker will start at 530 and be operating by 600.
Right there with you, only mine will hit the green egg around 10pm.
War eagle brother!!!
Ooh, Peppa Jack Loves Fraggle Rock
Package that up and send me some here in NO.VA I am dyin for some real BBQ!!!! These Viginians dont know how to smoke a good butt!!! Lol
WAR DAMN EAGLE!!! ITs GAMEDAY TOMORROW!!!!! WOOOOO HOOOOOO!!!!
If you cant be honest....whats the point of being anything?
I feel your pain. I am out here in the midst of Texans and what they consider BBQ. Side note, once you accept that beef can be considered BBQ, you have to try Coppers in Llano TX.
That said I almost had to punch somebody in the throat out here over what they advertised as "Southern Style Pork BBQ"
I plan on start smoking ribs about 1400. Will use a dry rub first and then about 1600 I'll add the sauce and start getting it well baked on. Will have some local pulled pork, beans and southern potato salad ready to go with it just about time for the pre-game show.
Scot by blood, Southerner by Birth, Auburn Tiger by choice - War Eagle!
Encountered this in Ark on the fishing trip. Anyone ever had sour cream based potato salad?
YEa....It is a strange way to make it. Some calll it red Bliss potato salad...I just call it AWFUL!...
And I get where your comming from. I lived in KC and they tried to tell me that was the best BBQ in the country....THEY AIN NEVER HAD BYRONS or MIKE AND EDS THATS FOR SURE!!! IT was crap with crappy sauce to cover up the crappy meat!
And NO beef is not bbq AT ALL!! But those beef ribs look pretty impressive...Until you eat them that is!
Pork is for BBQ - beef is for grilling. They ain't the same, but you have to remember that steers have always been more prevalent in Texas than pigs. The pigs don't usually do well there.
Really though Coppers is worth a try...
This post has been edited 2 times, most recently by Sparkja 20 months ago
Agreed. We absolutely love Cooper's. Best BBQ I've ever had. Well worth the drive from Austin.
Auburn from day one.
What kind of sauce do you guys make? I use a mustard base to cook with but I always make a white sauce for the table.
Apple cider vinegar/ mustard for the smoking and for the table as well as a white sauce for the table.
Pineapple/ vinager base with a little apple juice. Lots of other stuff.
Definitely not a red type.
"The thing about quotes from the internet is that it’s hard to verify their authenticity." --Abraham Lincoln
I could tell yall but I would have to hunt down and kill all of you if I did say.....LOL!
During the winter, we sometimes use a crock pot to make pulled pork. Get a butt, rub it with sea salt, pepper, garlic and onions. Cook it about 7-9 hours depending on the size. Drain the meat and add the sauce.
I'm flying from memory here but the sauce has:
Apple Cider Vinegar
Brown Sugar or Molasses
Mix that up and let it cook for a couple of hours on low heat on the stove. Talk about driving your guests crazy, it smells absolutely awesome! One thing that we've learned is you can customize the taste pretty easily with this sauce. If you like more bite to it, increase the Cayenne Pepper. If you like it sweeter, add more brown sugar. For us, we like it more vinegary, so we add more of the apple cider vinegar.
If someone advertises or uses the term "Southern Style":
a). They are not from the south
b). They don't know what they are doing.
Ya'll made up my mind for me. Butt it is.....
I grew up in Atlanta eating Old Hickory House BBQ. Tried the mustard base in SC one time... threw the sandwich in the trash. NC uses a vinegar base, which wasn't too bad once you got use to it. After eating BBQ in at least 17 states, including Texas, Kansas and Missouri, I still like a thick tomato based sauce that's not too sweet and is thoroughly baked onto the meat. I now use a mixture of Kraft Hickory and Sweet Baby Rays as a starter and then add my own spice blend to that.
I'm not ashamed to say my BBQ is not traditional Southern I have taken a little bit of where I've been along with me so my BBQ has its roots in Appalachian/Carolina with aspects of Texan and Cajun cooking but the sauce was handed down from my Grandmother.
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