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

[FroggyinArk]

is one of the Food Saver machines. When you make a brisket or a shoulder, it tends to ba a whole lot of meat. One of these really makes keeping the extras nice and fresh.

Of course, maybe it will be so good that there AREN'T any extras!

now when i bbq i seldom have left overs or extras this lsat july 4th i cooked a 20 lb brisket, 2 pork rump roaSTS 5 lbs smoked sauasge and 15 lbs of chicken, threeef resh pinapples peachse and apples all grilled,,, several lbs of grilled veggie cabobs,, and 2 gallons sauce and 4 loafs of made from scratch rfench brad,, we had about 2 lbs of brisket left and less htan a lb of fruit and veggies


short cut to my sauce,,, close facimile anyway,,, 1 bottle kraft original, 1 bottle kraft hickory smoked, 1 can diced tomatoes, 2 cans tomato paste juice of 2 lemon 2 cups honey 2 cups brown sugar, sauteed onion, 4 fresh cloves garlic , tony cacharies seasoning lemon pepper sea salt, vanilla , and brandy flavoring, mustard,


sautee onion and chopped garlic in large sauce pan add the kraft, wash out both bottles with half bottle water,( total one bottle water, ) add tomatos, and paste, add honey, add brown sugarandf other dry seasoning,, bring to a boil, add 1 tbs vanilla and 1 tbs brandy flavoring ( or 1 shot real brandy)stir in mustard to taste, i use about 1/2 cup simmer till thick, chill and serve along side meats.


to really make a chicken absorb sauce and taste,, try grilling chicken, then dip hot peices into ice cold sauce and put back on grill 30 sec or so to heat sauce, sauce doesnt burn, and the meat will absorb almost to the bone

 

[Papa Deuce]

Well, officially it went down to 10 degrees last night and my pork shoulder came out great. Maybe it took a little longer than normal, but with the righ equipment, we can all "smoke" all year long.

 

[FroggyinArk]

hey cuck, am working on locating sponsors for uor cook off we host each sept, and thought about ya, have you checked out the smoke ring? greta set of bbq links etc

http://www.thesmokering.com/

 

[FroggyinArk]

heres another one i use a lot,,,,http://www.bbqaficionado.com/index.html

 

[Papa Deuce]

hey cuck, am working on locating sponsors for uor cook off we host each sept, and thought about ya, have you checked out the smoke ring? greta set of bbq links etc

http://www.thesmokering.com/

Oh, yeah, but thanks. I think I have checked every known BBQ site. But that one is ESPECAILLY good since it consolidates so much stuff under one umbrella.

 

[FroggyinArk]

i always get great ideas when i surf the smoke ring..lol.. now since you are so well versed,, know any national org, that might want to sponser a lowly local cook off in its third year hoping to be kcbs sanctioned by year 6,,

 

[Papa Deuce]

i always get great ideas when i surf the smoke ring..lol.. now since you are so well versed,, know any national org, that might want to sponser a lowly local cook off in its third year hoping to be kcbs sanctioned by year 6,,

Nope. The ONE EVENT I wanted to enter this year was cancelled due to a lack of sponsors! ( The Liberty Bell BBQ Cookoff, in its 2nd year ).

 

[phillybeth]

Is that the one that they have down at the Linc that the Daily News sponsors?

 

[Papa Deuce]

Is that the one that they have down at the Linc that the Daily News sponsors?

Yep. And by Gary Maddox, formerly of the Phillies.

 

[Papa Deuce]

Ok, don't go cheap and buy the store brand... buy a really good brand.

1 Quart Apple Cider vinegar, minus about 4 ounces.

2 or 3 TBS of red pepper flakes

2 or 3 TBS freshly ground black pepper

2 TBS dark brown sugar

optional: a few shakes of garlic powder

optional: 2 TBS ketchup or mustard, or even both!

Put it all in the vinegar bottle and let it sit at least overnight, the longer the better... it won't go bad.

Use this to baste your pork if you like, or just pour it on your pulled pork sandwiches... as much as you like!

 

[Papa Deuce]

Here are some of my favorites:

Smoke & Spice by Jamison and Jamison.... A great overall book

http://www.amazon.com/exec/obidos/tg/detail/-/155832061X/104-2056667-4969520?v=glance


Paul Kirk's Championship Barbecue Sauces.... Paul is internationally known for his Q... also great BBQ rubs.

http://www.amazon.com/exec/obidos/tg/detail/-/155832061X/104-2056667-4969520?v=glance

Smokestack Lightning.... a great "history" book, with some recipes. Really a cool read.

http://www.amazon.com/exec/obidos/tg/detail/-/0374266468/104-20566067-4969520?v=glance&vi=reviews


And, finally, a great book for beginner's with a lot of grilling stuff too. Tons of great recipes! Adn you may have seen the author on PBS.

http://www.amazon.com/exec/obidos/A...34/sr=2-3/ref=pd_ka_b_2_3/104-2056667-4969520

 

[phillybeth]

Ok, don't go cheap and buy the store brand... buy a really good brand.

1 Quart Apple Cider vinegar, minus about 4 ounces.

2 or 3 TBS of red pepper flakes

2 or 3 TBS freshly ground black pepper

2 TBS dark brown sugar

optional: a few shakes of garlic powder

optional: 2 TBS ketchup or mustard, or even both!

Put it all in the vinegar bottle and let it sit at least overnight, the longer the better... it won't go bad.

Use this to baste your pork if you like, or just pour it on your pulled pork sandwiches... as much as you like!

Hey Chuck, could you use a whole garlic clove in this rather than the powder and just take it out before using it?

 

[Papa Deuce]

Hey Chuck, could you use a whole garlic clove in this rather than the powder and just take it out before using it?

Sure, but in fact, I frequently use crushed garlic and leave it in there. Take it out if you want.

 

[FroggyinArk]

was goingto suggest the crushed fresdh garlic, prefer the flavor that way myself is debateing a bbq for a new yeras party,,, if the weather arms up anyway...

 

[phillybeth]

I much prefer fresh garlic myself- nothing else compares to that flavor.

 

[Papa Deuce]

1 small can of tomato paste ( 6 ounce )
1/4 C Brown Sugar
3T cider vinegar
3T water
1/4 t mustard powder
1/4 t cinnamon
1/4 t salt
1/8 t ground cloves
1/8 t ground allspice

simmer GENTLY for 10 - 15 minutes... will keep for about 1 month.

 

[Papa Deuce]

Smoke your ribs like you usually do. If you want, you can "crisp" them up at the end by putting them on the grill at high heat for a few minutes.

Take a mixture of "regular" hot sauce, like Texas Pete's, of Franks, and your favorite habanero sauce. Add a little butter, honey, some of your rub and heat up slightly.

Toss your ribs in this and coat them. Get out the blue cheese dressing and enjoy!

 

[Papa Deuce]

OK, here is an interesting item for working with BBQ, specifically that of the "pulled" variety. It is called "Bear Paws" and thai is exactly what it looks like. Some people swear by them, and some people don't especially see the value in them ( like me ).

Anyway here is a link to a picture:

http://www.hawgeyesbbq.com/bearpawslg.jpg

If I have a lot of meat to pull, I just use a food processor with the PLASTIC blade. It does a great job. If you use the metal blase you will end up with minced meat, and it will not be good.

 

[Papa Deuce]

Somebody gave me this recipe. I tried it once and it was pretty good, but not something I would want to have very often!



2 TB Olive Oil
2 TB Butter
1 med. onion
1 med. green pepper
2 jalapeno peppers
4-5 cloves garlic
1/2 cup Sherry or wine (red or white)
1-28oz. can crushed tomatoes
16 ounces pulled pork
1 bottle BBQ sauce or make your own.
1 cup water
2 TB Fresh Parsley
1 Lb. Spaghetti
grated parmesan
salt & pepper to taste

Step 1: Heat oil & butter & cook onion and pepper ‘til soft. Then add garlic and cook ‘til soft

Step 2: Hit pan w/Sherry or wine then add crushed tomatos, BBQ sauce & water. Bring to boil then reduce to simmer.

Step 3: Fold in Pulled Pork & simmer approx. 10-15 minutes then add fresh parsley & salt & pepper to taste.

Step 4: Cook spaghetti to box instructions, drain well then put it into a saute pan with 1/2 of the sauce mixture.

Cook 1-2 minutes ‘till sauce thoroughly coats spaghetti.. Plate then add additional sauce & grated cheese.

Enjoy......

 

[vettechick99]

I skimmed the pages and didn't see this posted (and its probably sacrilegious to even mention ), but can you make pulled pork without using a smoker? Like in an oven on a low setting? I LOVE pulled pork sandwiches, but smoking won't always be in the cards.

So any oven recipes? Should I use one of the rub recipes? TIA!