What to perfect

Discussion in 'General Discussion' started by kboss714, Jan 5, 2016.

  1. kboss714

    kboss714 Fire Starter

    If you had to perfect one BBQ item for each category what would it be and why?
    Beef
    Chicken
    Pork
    Sauce
    Other( anything you want it to be)
     
    Last edited: Jan 5, 2016
  2. paul6

    paul6 Meat Mopper SMF Premier Member

    Beef - Tri Tip Only made it once , good flavor a bit chewy

    Pork - Chops I Threw them away and put BBQ sauce on an old shoe it was much better

    Poultry - Turkey tried once it took to long and was afraid to try it because of a really long stall

    Gonna smoke my first Salmon this weekend Hopefully I don't have to add it to the list !!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've been working on my rib recipe for years. I "think" I may have it now.
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Beef-rib or strip roast. Sick of brisket
    Chicken- I'm extremely happy with simple spatched-smoked chicken.
    Pork- Definitely Ribs. Pork butts and loins are awesome but pretty fool proof. Thanks to Disco's method I've dialed in ribs to where I can just about nail the texture every time, but it's still a work in progress.
    Sauce- my brother makes and sells "Carolina pig polish" so why mess with perfection?
    Other: Bbally's smoked lox. I've made it several times and it's far and away the best lox I've ever had.
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beef - Brisket, it's my favorite item to smoke, but my leat favorite to eat.  Why perfect it then?  My family and guests love it!

    Chicken - Brined and smoked whole bird.  Love the stuff!

    Pork - Rolled and stuffed pork loin.  I do this a few times a year and it's great.  Always tweaking it.

    Sauce - I use my Grandmother's sauce recipe and probably won't deviate much from that.

    Other( anything you want it to be) - Barbacoa/lengua (whole beef head with tongue).  I've done this MANY MANY times, but it's always missing something!  I am trying to get it to the flavor I had as a child!  I have a feeling that the old timers added a few items I'm not aware of, so I may be perfecting this one for a long time to come!
     

Share This Page