Papa Deuce's BBQ Joint.... Come on in! We really talk about BBQ!

[slk537]

Sooo....

DH has now tried beef ribs (greasy, but good), chicken thighs/legs (very good, but not my favorite part of the chicken), pork tenderloin (excellent!), beef brisket (so so so good!!), pork roast (very good), rib eye steaks (uck!) and pork ribs (very good!). We are having a blast with this new "toy"...!

So...I tried to use the search function and the server was busy. Anyone have any advice/recipes for baby back ribs? That's next on the list...unless I can get him to do another brisket.

 

[Papa Deuce]

Sooo....

DH has now tried beef ribs (greasy, but good), chicken thighs/legs (very good, but not my favorite part of the chicken), pork tenderloin (excellent!), beef brisket (so so so good!!), pork roast (very good), rib eye steaks (uck!) and pork ribs (very good!). We are having a blast with this new "toy"...!

So...I tried to use the search function and the server was busy. Anyone have any advice/recipes for baby back ribs? That's next on the list...unless I can get him to do another brisket.

This is THE ULTIMATE source.... IMO, though they use a specific smoker. But these guys know about ALL the smokers.

http://forum.cookshack.com/eve/forums

 

[Papa Deuce]

this is a friend of mine's web page. He swears that people up north actually eat hot dogs this way...... with Mayo, hot sauce, and celery salt. There is a recipe for the sauce on the site ( large amount, buy I guess you can adjust it ). He swears these are delicious.

http://www.lamaine.com/bbq/hotdogswithmayoandhotsauce.html

 

[cardaway]

Run out of poll ideas?

 

[DznyFan]

just stopping by to say "Hi" - the thread title caught my eye. Being part of a competition team I had my curiosity piqued. I'll have to come back when I have some time and read all the posts.
I will note, however, that IMHO the only way to cook (I guess you can call me a BBQ snob, thanks to DH (main cook/founder of team)) is with charcoal fire - be it hardwood or briquet. Of course, competing, its the only way we're allowed to cook, but I'll put it this way - our gas grill is serving as a lawn ornament. Even quickies like burgers, dogs, and brats go over a fire made from charcoal. I'll drop back by, but nice to meet my fellow BBQers.

 

[Papa Deuce]

Went to this little joint in Bull Shoals, Arkansas, 2x last week. It was called Al B.'s BBQ. Just a small joint near all the fishing and hunting territory you could ever want.

Anyway, one day I had the Pulled pork. It said "8 ounces" on the menu.... It was closer to 20 ounces! And it was ALL GOOD. I had it for 3 meals. In fact I threw some away after the 3rd time I ate it. Another day I went for his smoked Keilebasi platter. Also very good and very large. Both meals came with 2 HUGE sides and a slice of Texas toast. His sauce was good, not great, but the meats were FABULOUS.

So, it was slow and I met the owner. He took me back to his smoking area. He was using a HUGE LP tank, all of his own design. He even did all the welding. This baby could probably have smoked 750 pounds of meat at a time!

We chatted for half an hour.... So, he gave me one bit of advice: If you are married, or getting married, DO NOT OPEN A BBQ JOINT! ( LOL ).... He said " This business ruined 2 marriages for me, and it is working on killing a 3rd one".

As he said, and I am aware... ( 6 ) 12 - 14 hour days a week for work, and 5 - 6 hours on Sunday to clean the kitchen and pit. And no vacation in the last 7 years...

But this guy sure made some MIGHTY FINE Q.

On another note, I also had THE WORST BBQ ever in Arkansas. It was in a place called Nick's right off the exit of route 40, east of Little Rock. The meat was "OK", but the sauce was so nasty I actually only ate 2 bites. Threw the rest of the BBQ away. Good thing the catfish part of the meal was so good!

 

[JCJRSmith]

Glad to see this thread is still alive. I spent a lot of time this summer smoking pork, chiken, beef and ribs - always a hit with the family. The other day we popped over to the new Bass Pro Shops here in the Harrisburg area and picked up a Bradley Smoker.

Seasoned it on Saturday and on Sunday I smoked a couple of pounds of sweet Italian sausage and some onions and peppers. That's good eatin'.

 

[Papa Deuce]

Glad to see this thread is still alive. I spent a lot of time this summer smoking pork, chiken, beef and ribs - always a hit with the family. The other day we popped over to the new Bass Pro Shops here in the Harrisburg area and picked up a Bradley Smoker.

Seasoned it on Saturday and on Sunday I smoked a couple of pounds of sweet Italian sausage and some onions and peppers. That's good eatin'.

Bradley is similar to mine except you use those "hockey pucks", right? I just use a chunk of my favorite wood. Same idea, though.

 

[JCJRSmith]

that's the one. I call em hockey pucks too, but the company calls them "Bisquettes".

 

[Papa Deuce]

Simpson to open BBQ chain
BANG Showbiz
Sept. 22, 2006 08:08 AM
Jessica Simpson is to open her own chain of barbeque restaurants called 'Daisy Duke's'.

The 'Dukes of Hazzard' star will provide backing for the restaurants - which will feature scantily-clad waitresses in tiny hot pants - named after her most famous screen character from the film remake of the hit TV show.

The business plan was thought up by Jessica's father and manager, Joe Simpson, 48. A source told America's Life and Style Weekly magazine: "Joe's going to make a lot of money from this."

The flagship eatery will open in Las Vegas' Caesar's Palace next year, and Jessica will reportedly commit to make at least five appearances at the venue each year.

A spokesman for the 26-year-old star, whose divorce from Nick Lachey was finalised this year, has so far refused to confirm the restaurant plans.

 

[YachtClubWoman]

Hey Papa Deuce - found a great BBQ restaurant in Harleysville on Rt 63 - Blues Street BBQ - I highly recommend it.

great food - reasonable prices

 

[Papa Deuce]

Hey Papa Deuce - found a great BBQ restaurant in Harleysville on Rt 63 - Blues Street BBQ - I highly recommend it.

great food - reasonable prices

Thanks! I have seen it. Just haven't been there yet. What did you have?

 

[Big V]

Mostly just a bump, but I was asked to do a pig roast in July for about 150 people.... I have to say that that event even has me a little concerned...

Also, I have been trying lots of new recipes the last 3 weeks. I'll post some as I get a chance.

Let's get ready for the season!

Just wondering how your pig roast went?

 

[YachtClubWoman]

Thanks! I have seen it. Just haven't been there yet. What did you have?

I had brisket and mac/cheese - excellent.

My husband had the ribs and another time the pulled pork.

both were great

 

[Papa Deuce]

Just wondering how your pig roast went?

So far, not a bad one in the bunch!


I am going to one this Saturday, as a guest. It is going to be quite cool - mid 50's or less. I am sure most folks will go inside the house. That's ok, the owner of the place is very welathy..... his house is 8300 SF! At least there should be PLENTY of room for everybody.

But it will be weird not being outside for a pig roast!

 

[Papa Deuce]

Just wanted to bump... and say the little silver box is my smoker, and the wooden box is where I cook whole pigs. ( in my signature )

Picture removed by me...

 

[Papa Deuce]

Ok, so this isn't exactly BBQ - the weather here is MISERABLE - but it has a nice smokey flavor to it. I made for some friends coming over later today.


Hawaiian Style Crock Pot Pork Shoulder.

Get a can of crushed pineapple. Put it in a crock pot. Take a bottle of sweet BBQ sauce.... hopefully one with a Hawaiian style base. I found one that was Mango - Chipotle flavor. Add that to the crock pot.

Chop up some SWEET onions.... add that to the pot. I also added a few chipotles in adobo that I had minced. Place the pork shoulder in. Cook on high for about 10 - 12 hours, or until the pork is fall apart cooked.....

Be sure to turn the pork over about 3x during the cooking process if it isn't fully covered in the sauce.

When cooked, take the meat out and shred or chop. Use a strainer to catch all the pineapple, onions, and other assorted goodies. Cover the meat and goodies in a big bowl with foil to keep from getting dried out.


Now take ALL the juice and put it in the freezer for a few hours. The fat will solidify at the top and be easily scooped away. Most likely the real juice will not have frozen yet.... if it has, just heat it up.

Now, put this in a pot and simmer about an hour until the juice is reduced to almost half of what it was. Pour over the meat... Serve on a roll, or as you see fit

 

[Papa Deuce]

Mmmmnn. It sure was good, and our neighbors enjoyed it as well.

 

[Papa Deuce]

Giving it a bump, as BBQ season is now in full swing!

 

[slk537]

And a welcome season it is! DH made a pork shoulder on Sunday and it was great. He's been using the smoker a bit over the winter, but with warm days here it'll be most weekends now.

How about you? What's your first BBQ this season?