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

[Papa Deuce]

no fire,,,, no way

Yeah, but I don't have to stay up all night tending a fire...EVER!

 

[mommytotwo]

My husband wanted to first buy a smoker, now he wants to build his own, so that he can make smoked pork. He actually uses his Coleman grill to make it and it does work that way also.

 

[FroggyinArk]

Yeah, but I don't have to stay up all night tending a fire...EVER!

me either i pull the meat wrap it in tin foil after about 4 hours,, then pop it into a low heat oven to finish cooking, still get the loverly red smoke rings,,, and the taste with out having to restoke the fire during the night.

 

[phillybeth]

no fire,,,, no way

Anything would be better than the (eep) gas grill I have now! Actually my dad's gas grill has a tray for wood chips and doesn't do a bad job all things considered. We just put one burner on low, fill up the tray with soaked chips, slap the meat on the top rack, and let 'er rip. Temp stays right around 200-225.
Like I said last fall, I've got my rib recipe perfected, now I have to start working on brisket. That's my goal for this summer. Once I have a full repitoire my dream is to open an authentic 'que joint- once I hit the lottery!

 

[Papa Deuce]

Anything would be better than the (eep) gas grill I have now! Actually my dad's gas grill has a tray for wood chips and doesn't do a bad job all things considered. We just put one burner on low, fill up the tray with soaked chips, slap the meat on the top rack, and let 'er rip. Temp stays right around 200-225.
Like I said last fall, I've got my rib recipe perfected, now I have to start working on brisket. That's my goal for this summer. Once I have a full repitoire my dream is to open an authentic 'que joint- once I hit the lottery!

Need a partner?

 

[FroggyinArk]

yummmmmmmmmmmmmmmmmmmmmm

geuss what i'm doing now

 

[debbiedoo]

I do not have the time to type out my recipe today--but look forward to me posting it!! I smoke mine in a weber grill--my tips come from bon apetite--where else!! I even have a great BBQ sauce recipe that I am willing to share--so it you love to BBQ--stay tuned for my next post--probably on wed--I am off then. . . . .

and just imagine--I get to go to work when it is a lovely day outside--great for BBQ!! Maybe I should call out sick

 

[Papa Deuce]

yummmmmmmmmmmmmmmmmmmmmm

geuss what i'm doing now

Yeah, and I bet your are better than mine. Mine were good, but not great. Must have been the quality of the meat!

 

[phillybeth]

Need a partner?

Absolutely!

 

[Papa Deuce]

Absolutely!

Hey, I am semi serious hear. I've been contemplating this for 3 years. I even have my wife's support.

Don't tease me.

EDIT, dang, this post had way too many mistakes before I corrected it!

 

[FroggyinArk]

Yeah, and I bet your are better than mine. Mine were good, but not great. Must have been the quality of the meat!

actually we got a bad brisket, it was tough as all get out,, even slow roasted for 9 hours, the ribs however were more like pulled pork in that they litterally fell apart in your mouth the roasted potato salad was good, but the ribs were awesome)

 

[phillybeth]

Hey, I semi serious heer. I've been contemplating this for 3 years. I even have my wifes support.

Don't tease me.

Got a name picked out yet? I do. I'm not kidding either, I just need capital, hence the lottery winnings. This area is seriously lacking good 'que.

 

[Papa Deuce]

Got a name picked out yet? I do. I'm not kidding either, I just need capital, hence the lottery winnings. This area is seriously lacking good 'que.

Yeah, I was gonna call it Papa Deuce's BBQ!

Having a partner might change that, though!

 

[Papa Deuce]

Beer Braised Brisket

1 brisket, about 7 pounds, prepared with your favorite beef rub, and put in fridge at least 5 hours ( wrap it ). You need to take it out abot 15 - 30 minutes before cooking. Sear it well in oil or on grill at very high heat. Don't cook it, just sear it.

Braising liquid:

3 Bottles of Guiness Extra Stout or similar
3 LARGE sweet onions cut into thick slices
1 head of garlic, crushed
3 cups of Ketchup
2 tsp, or a little LESS of caraway seeds
1 TBS salt
1 TBS black pepper
2 TBS of your favorite hot sauce

Simmer all of these ingredients for about 15 minutes.

Place the brisket in a 9 x 13 pan or close. Pour the sauce aver the brisket until it comes halfway or a little more up the side of the meat. Reserve any unused sauce; you'll be using it later.

Put it in the oven / smoker / grill at 250 - 300 degrees. Oh, and foil the pan. About every hour and a half turn the meat over, refoil, and put back in. The cook time "should" be about 5 hours, maybe 6.

It is done when the meat literally can be cut with a spoon.

Take the remaining sauce and slowly reduce it to a consistency you like. Sort of like a thin BBQ sauce. Pour as much as you like on your sandwich! I ate it on kaiser rolls, but softer ones, not the very hard ones.

Good EATS!!!!

 

[Papa Deuce]

just keeping the thread alive.

 

[FroggyinArk]

hey papa d ,, try this marinade i got the recipee for,, we love it on pork chops,, wasnt bad on a brisket,,

1/2 cup brown sugar
1/4 cup honey
1/4 cup red wine vinegar
1/8 cup worchestershire
3 tsp cajun seaasoning( we use tony chacheries
1/2 tsp salt, black pepper,lemon pepper,
whisked together then whisk in enough hot water to soak the meat, we let the chops soak a couple hours, the brisket over night:

 

[Papa Deuce]

This is one of my favorite books on BBQ... the guy has a guy next door kind of approach in writing the book. He is an extremely well known BBQ guy.


http://www.amazon.com/exec/obidos/A...2/sr=2-1/ref=pd_bbs_b_2_1/102-5362624-1952911

 

[Papa Deuce]

IN case I haven't given you this link yet...

http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=forum;f=3

This is the forum, but you can easily access the home page.

 

[FroggyinArk]

hey duece,, got a big beef roast soaked for days in the above poisted marinade smoking as we speak

 

[Papa Deuce]

Froggy, that definitely looks like it would work for me!