Being a BBQ addict,I have never known of a bad one.To me the best BBQ is the one I am invited to,it all tastes great,wherever and whoever is the cook.Just dish it out and keep the beer on ice and its heaven to me...Just my 2 cents worth

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2000 F-150,4x2,supercab,4.2,5 speed,Amazon Green.

Current Mods:
K&N Filter
Pendaliner
Tinted Windows
Lund Bugdeflector

Future mods:
Step Rails
Soft "snapless" Tonneau
Superchip

Oh and these aren't in any particular order...

 

As a Northerner, I learned so much from these posts that I thought I'd bring it back, now that summer is here.

Any other great BBQ recipes and hints? I'M HUNGRY FOR IDEAS!!!

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Black 2000 SC short-box XLT. 4.2V-6, 5-speed, 3.55 limited-slip. CD, remote entry, factory side steps, FORD box liner.

My third F-series: '73 F-100 Custom 240-cube 3-speed, '98 F-150 XL-SC 4.2 5-speed, and '00 F-150 XLT-SC 4.2 5-speed. GREAT trucks!

 

Oh yes, my weekend plans will bring even the most stiff lipped PETA member crying on their knees. I'm grilling the normal beef and pork BBQ, but, Monday is designated as exotic animal day. We'll be sampling maco shark, sting ray, alligator (yummy!), Elk, snake, and all topped off with deer chili. I've got my mesquite blocks soaking, both grills cleaned, and 4 tanks of propane. If only I could get ahold of some Komodo dragon, I'd have the best BBQ then!

Scot

 

That's it??? Nobody else up for Indigo's challenge? Sorry, that's not enough entries to answer the question Who's got the best BBQ.

I heard Texans make the best BBQ but where's the recipes to prove it. Davensa? Mudder? You others out there?

You onliners need someone to donate a prize or something to get you motivated?

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Black 2000 SC short-box XLT. 4.2V-6, 5-speed, 3.55 limited-slip. CD, remote entry, factory side steps, FORD box liner.

My third F-series: '73 F-100 Custom 240-cube 3-speed, '98 F-150 XL-SC 4.2 5-speed, and '00 F-150 XLT-SC 4.2 5-speed. GREAT trucks!

 

That's such a hard question. When I was stationed in Virginia I would stop at a place on Route 13 on my way home to New Jersey, Excellent, probably the best! Traveling to California I stopped at a place off of 40, Excellent but I'd give Virginia the slight edge. California had some good ones but they put peanuts in the coleslaw which I didn't like (I like the coleslaw on the sandwich). Nevada's been pretty good too but I give Virginia the edge.

Now if we're talking whole pigs and ribs, nothing is like the pigs we ate when stationed in Guam! The best! Thay knew how to do it right.

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99 F250XLT Supercab LD
5.4L 3.73 LS
White/Silver
Graphite interior
6 CD changer/Captain's Chairs

 

Texas doesn't have it. In spite of the Texas sized hype, they rely too much on mesquite, apple, and peach for smoking wood. Hickory gives the meat a better flavor than any of those can provide. Kansas City became famous because of its position as a hub city with access to slaughter houses and an abundant supply of hickory. TRUE barbecue connisseurs rarely need sauce and if they do, it's always on the side.

 

Speaking of BBQ...

I saw this guy on TV a few years ago in Iowa I think. Anyway, he had this really spicy BBQ sauce. He'd give $500 to anybody who could each a whole sandwich covered with his sauce. People came from all over the country to give it a shot (they have to pay some amount of money to try). They all failed because it was too hot.

Anybody heard of this, and if so, what is that BBQ sauce?

 

i have to agree with JD..when i was stationed in guam the pig bbq's were the best... i have been to other pig roasts and nothing comes close..


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97 f150 xlt sc 4.2, magnum bug deflector, gts headlight covers,
AVS window covers, air deflectors

"Just FORD It"

 

I work at a lil BBQ place here in St Pete, FL. It is called Butler BBQ. They cook it the "Carolina" way. SOme is a little spicy, but I like it!

Josh

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1999 F150 XLT, V6, S/C, nothing important done yet.

 

Man, all this reading is making my stomach rummble. I have to be at work in 15 minutes so I will have to settle (for now) with a slam sandwich. Don't know what a slam sandwich is? That's where you take two pieces of bread and SLAM them together! ROTFLMAO.

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1998 (50th anniversary series) Solid Pacific Green Metallic F-150 XLT Supercab, 4.2L, Automatic (4R70W), 2WD, Limited Slip, 8.8 axle, Tow Pkg, 6' bed, Rear slider

Accessories added:

Performance:
Superchip / 4.10 gears / K&N air filter / Outerwear’s pre-filter / Dynomax Super Turbo muffler

Suspension:
Edelbrock IAS shocks / Hellwig rear sway bar

Other "stuff":
Color keyed outer grill / Stull polished grills / (4) 3A Racing 55 watt driving lights / (2) **** Cepek 150 watt driving lights, all controlled by SPDT switches / Clear corners / Fiberglass hood / Chrome F-150 emblems w/ side indicator markers / Signal mirrors / Driver side grab handle / White face gauges / Husky floor liners / B-Quiet / Carr side steps / 3" rear seat lift / Black Max soft Tonneau cover / Black Max cargo cleats / 3" body lift / OEM Chrome differential cover / Smart Park 2000 / Lighted Ford logo / (2) KC HiLight 55 watt back-up lights / Viper 550 alarm (remote start) / OEM fender flares / Lift lips / BFG AT's 265/75/16 tires / (Custom painted OEM air dam, antenna cover, tailgate handle, slotted taillight covers, all plastic shields under the hood, and stone guards) / 23 tooth speed-O gear.......

Contact me at;
lmaox10@hotmail.com

 

Firezappers wife cooks a good burger, and some mean venison chili! She also "owns" a nice truck (sorry Zap)..LOL

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1997 F-150, 4.6, automatic, Dark Toreador Red, Supercab, Flareside, 4X4 Off-Road, Towing Package, Ford hvy dty rubber floor mats, Kenwood 10-disk cd changer, Kenwood am/fm cassette head unit, PYLE 2000 Plus speakers, Ford bugshield, Chrome Grizzly Wrap Around Push Bar with 2 KC 100w Daylighters, Ford wheel locks and spare tire lock, Lund Lunar Visor, Ventshades, AVS slotted taillight covers painted to match, Ford bedliner, Lund Premier tonneau cover, cab and bed professionally undercoated, Code Alarm Sure Start RVS remote starter, Ford alarm, Realistic CB with Wilson Little Wil antenna, ported MAF sensor, Motorsport 9mm wires, dual platinum motorcraft plugs, K&N filter, and Lots of TLC!! (Besides being an F-150 nut, I am a Ford auto technician.)

http://njf150truckclub.homestead.com/wyldf150.html

 

Guys, Guys: I'm looking for recipes and ideas here. Like, who has a list of ingredients and instructions for a really good rub (and if you don't know what a rub is, then don't bother trying to figure it out, cause it's not THAT).

And which is better, a wet or dry smoker? And why? And what is better, brisket or ribs? Don't tell me great places to buy it already made by a restaurant in the Carolinas. I want to make it myself. Where are the Texans out there?

Joshman: How about sneaking a copy of that recipe and posting it? Carolina-style sounds good to me.

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Black 2000 SC short-box XLT. 4.2V-6, 5-speed, 3.55 limited-slip. CD, remote entry, factory side steps, FORD box liner.

My third F-series: '73 F-100 Custom 240-cube 3-speed, '98 F-150 XL-SC 4.2 5-speed, and '00 F-150 XLT-SC 4.2 5-speed. GREAT trucks!



[This message has been edited by Shifter (edited 07-09-2000).]

 

Get some hickory first. I prefer dry smokers and Dale's sauce (offered at Wal-Mart Supercenters, among other places). Sometimes garlic salt by itself makes a decent rub (bourbon adds a good flavor, too).

 

My vote is for the New Chapter.

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• -1999 Ford F-150 Supercab Flareside ORP
• -4.6 Liter V-8, Auto, 3.55 LS Rear
• -Deep Wedgewood Blue
• -Flowmaster Delta Flow Series 40 single 2.5" inlet w/dual 2.5" outlets
• -two 18" adcar stainless steel exhaust tips
• -Lund Lighted Moon Visor (painted)
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• -Extang Soft Bed Cover
• -Yellow Under Car Strip Lights
• -Tinted Windows (5% totally illegal)
• -Pioneer P725R CD Player w/Flip Face Head Unit
• -Superwhite Headlight Bulbs (from Online Store)
• -K&N Air Filter
• -Air Box Silencer Removed, Tail Light Modification
• -Cranked Torsion Bars to Level Truck Out

In Loving Memory of Craig W. Menth Sr. Maltese Cross Fire Memorial Sticker



http://njf150truckclub.homestead.com/index.html
www.my-f150.com/steveo
steveo@f150fanatic.com




[This message has been edited by steveo (edited 07-10-2000).]

 

Shifter, I have a few tips for ya.
Once the fire is going, cut up an onion and put it right on the coals, chips or whatever. Then put the meat (that you marinated) on and cover til you turn it over once.
I always put the bone side down first and cook it longer on that side, to keep the meat tender.
Don't pierce the meat as it will lose the juices and become dry.
Keep bottle of vinigar/water mix to pour on meat as it cooks. (some use beer)

As for what kind of meat, you're on your own there. I'll cook anything that can't get way fast enough.