BBQ Thread

No way I would use pickle juice for anything.
 
Iamtdg said:
Apple cider vinegar.
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Frikkin young'uns and their hippieass-naming shit! Just say "cider vinegar", ya peckerhead sumbitch!
 
mcnuttz said:
Frikkin young'uns and their hippieass-naming shit! Just say "cider vinegar", ya peckerhead sumbitch!
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No one around these parts calls it just cider vinegar, ya Georgian hillbilly.
 
Iamtdg said:
No one around these parts calls it just cider vinegar, ya Georgian hillbilly.
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But I'm sure everyone calls it ACV, fuckin hippies!
 
mcnuttz said:
But I'm sure everyone calls it ACV, fuckin hippies!
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Well, considering I said apple cider vinegar earlier in the post, I figured most would figure it out, hillbillyboi.
 
Iamtdg said:
I haven't either, but I'm guessing it's used like apple cider vinegar to break down the meat. Or, at least, I am assuming so. I would assume pickle juice is acidic. But, then again, I could be way off. Personally, I have never used ACV on brisket, but I have heard of people doing it. I only use it on ribs.
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That’s correct. A number of BBQ places use it. Hutchins BBQ in McKinney shared some tips with me, so I thought I’d try it. It didn’t do all that much. It helped the meat break down a little bit, but I was hoping that the acid content would add some flavor. It didn’t.

I’ve used mustard as a base plenty of times. It’s great on pork and beef ribs. I figured I’d try the pickle juice since they recommended it.
 
Iamtdg said:
Well, considering I said apple cider vinegar earlier in the post, I figured most would figure it out, hillbillyboi.
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You're what's wrong with this world, now kindly see yourself out.
 
pdom said:
Georgian hillbilly is a redundant term.
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Ah, don't be jealous that I don't have to get a permit to fire up my grill.
 
Two racks of beef ribs are on the docket for my smoker on Wednesday. :towel
 
So, I don't have a real smoker yet, but am close to building or buying one, but another option was presented me. Does anyone have one of the Green Egg things or knock off and can't they be used for smoking meats?
 
fortsbest said:
So, I don't have a real smoker yet, but am close to building or buying one, but another option was presented me. Does anyone have one of the Green Egg things or knock off and can't they be used for smoking meats?
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My dad has one and uses it for smoking and grilling
 
My in-laws have one as well and use for both. They even do a pizza on it. They swear by it.
 
fortsbest said:
So, I don't have a real smoker yet, but am close to building or buying one, but another option was presented me. Does anyone have one of the Green Egg things or knock off and can't they be used for smoking meats?
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Spoekn with several friends that have the official Green Egg and they swear by it.

Smoking is simpler because it maintains a consistent temperature better and much longer without having to reload charcoal. However, it’s expensive, practically immovable and expensive fancy-ass charcoal.

I love ribs, but am not spending $1k for a Green Egg. Can’t speak for its competitors.
 
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