This thread reminds me of a question I've been wondering about off and on. Is BBQing traditionally a pork thing. I know one can do chicken and beef, but is pork the meat of choice? I like watching the History Channel show on BBQing.

I'll second that. Bob Melton's in Wilson and Rocky Mount were arguably the most famous, but they have shut down (didn't go out of biz, second generation not interested). My dad bought six cane bottomed chairs from the Melton's in Rocky Mount for $3 apiece and was offered $150 apiece for them from a sentimental old guy from the area he plays golf with a week later.

BBQ beef brisket can hold its own against pork.

This boar could hold its own against any bull



http://sophisticmiltonianserbonianblog.wordpress.com/2007/05/29/what-nine-shots-from-a-50-caliber-revolver-will-bag-you/

"Eleven year-old Jamison Stone bagged this 9 foot-long and 1,050 lb. boar a few weeks ago on a commercial hunting preserve in Georgia.

Besides the obvious “wow” factor, I want to know how this elephantine beast was wandering around a relatively small, 2,500 acre ranch without being discovered. Just the hole he made in the brush should have been pretty easy to track.

Of additional note, the AP story says he shot this megafaunal pig with a .50 caliber revolver (as opposed to the much more well-known Desert Eagle, which is a semi-auto and fires 3-400 grain bullets), the only one made I know of being a S&W 500, which shoots 650 grain bullets. For those non-Second Amendment lovers, that is a HUGE round that would be hard for a grown man to fire once, much less nine times, even at a target as big as this."

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JD - question for you. I grill dang near every weekend as well on the same Weber 21" kettle. The ONLY medium for which I've not been able to prepare potential competition-winning BBQ on my kettle is brisket. I can do pork butts, pork shoulders, pork ribs, beef ribs, stuffed loins, and chickens are a piece of cake.

However, I can't seem to get and keep the temp down low enough for successful brisket-smoking. I've tried good old KingsFord, pure hardwood, and hardwood charcoal. Just can't seem to get it right - always too hot!

Any tips w/o giving out an "...if I told you I'd have to kill you" recipe?

Awesome--year old thread!! First, to make some adjustments to my previous post: I actually moved on June 28 last year, not in July, and I have QUIT using hardwood charcoal because it gets too dang hot and burns out too quickly (for me, anyway) and apparently our grills are 22.5 inches instead of 21. I grilled on the Weber last night: baby back ribs and fresh beef/pork/onion top mix from Chop's Specialty Meats in Broussard, La.

A guy from Austin taught me how to cook brisket the Weber, and I like the way it turns out. I have never been able to cook one with out it being tough or dry any other way. First of all, I pile all my coals on one side and leave them piled up (I don't do it the way Weber wants you to). I season the brisket heavily with coarse pepper and let it set up for at least an hour before I cook it, and put it on top of the coals at max heat for about 8 minutes on each side, literally letting it catch fire and char to black. Then I take the brisket off and set it on two thicknesses of aluminum foil. I fold up the sides of the aluminum foil, pour in half a beer, and distribute a half of a handfull of kosher salt on either side. Then I seal up the package and throw it on the cool side of the grill and leave the lid on and let it cook for 2 1/2 to 3 hours. I also cook eye of round and actual roasts the same way. If it turns out right, you can shred it with forks and it tastes like smoky texas style bbq.

I have told people how to do this and some have had bad results on their first or second attempts. I think it is like any other kind of cooking--you have to do it to get the technique down. IOW, the method listed above would need to be adjusted based on the size of your brisket, ect....I usually get them in the 6-8lb range.

I think its funny this thread came up, because I am leaving this pm for the beach house and ordered a 210 lb split hog for next week

Good luck!

PS: if you like london broil cut, I take a cup of coffee grounds, tablespoon of salt and one of sugar and coat the meat, let it set in the fridge like that for six hours or so. Then I throw it on the hot part of the grill to set the crust and then move it off to the side for about 40 minutes which will still be on the rare side. Totally different than 'bbq' style, but a neat trick the same guy from texas taught me.

Damn thread--the icemaker just went out a few weeks ago. I had no idea a 17" icemaker was 2K

Are you talking about Kings in Petersburg?

Kings in Kinston, NC.

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Big Bob Gibson's in Decatur, AL is one of the best.

The best small chain is definitely Dreamland.

JD - thanks. I'm a southeasterner and therefore king of all things pork, but I have some learnin' to do when it comes to beef BBQ. Think I will give that brisket method a go this w/e.

You can wait till their McRib comes out and see if you can buy some of the sauce.

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No prob. Let me know if it works out for you (although I won't be able to read it for a for a couple of weeks -- gone intentionally this time) I'm with you on Dreamland, but kind of miss it when there was just one and the only things you could get there were: Ribs, white bread and Budweiser

Ahh. There are two unrelated Kings bbqs in Petersburg (where I was born). One of the waitresses has been there since the early '60s. The meat chopper at the main one died last year at 93 and had worked at Kings since he was in his 30s. He worked until a month before his death.

WTLY :d

LOL. That boar is impressive enough for a recycle.

__________________
Chad
2013 Jeep Unlimited Rubicon
OBK#44
"Pleasure in the job puts perfection in the work." - Aristotle (384-322 B.C.)

SOLD
1985 300TD - Red Dragon
1986 300SDL - Coda
1991 - 300TE
1995 - E320
1985 300CD - Gladys
2006 Nissan Pathfinder LE
1998 Acura 3.0 CL