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

[Papa Deuce]

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!

OK, yes you can make it w/o using a smoker and putting it in the oven. Season your pork shoulder the way you want it and put it in the oven at about 225 - 235 and let it cook until it reaches about 190 - 195. Take it out, let it rest 10 - 15 minutes and start pulling.

Enjoy, heathen!......

 

[TwingleMum]

Great thread Thank you Papa D for starting it. My DH makes fun of me b/c he is from Tenn and now living in NY ,where BBQ is thought to be grilled meat with bottled sauce on it. So several years ago my DH decided to educate us poor folks. Well , what is that saying about converts being zealots. Dh sometimes for less stress wants to cook in advance of a party I always put my foot down. NO WAY!! The aroma of the smoking meat is a large part of the dining experience. He laughs but everyone always comments on how the smell makes them more hungry and we have had several neighbors follow their noses to our backyard.

 

[Papa Deuce]

Yesterday, while on my way from work, I noticed a new BBQ joint had opened up. Well, I am on Weight Watchers, but I had to stop in. I bought a sandwich ( Carolina Pulled Pork ) and a order of beans.

When I got home, first thing I noticed was that the pork wasn't really "pulled"; it was more like hacked into big pieces. Then I notice the container of sauce next to it in the box. It wasn't even any style of Carolina pulled pork sauce; it was your basic Kansas City style Red Sauce.

The sandwich was "ok"... nothing special. And it had a unique smoke flavor that did not taste like any of the woods I usually smoke with. But there was enough smoke flavor and not too much, which is good.

The beans were definitley different too. Now I like "spicy". I can eat habanero peppers. But I'm not used to my baked beans being spicy. These definitely had a zing to them. My wife tried them and said "too spicy".

Anyway, I had heard of this place and heard it was "really good".

I guess most folks in PA haven't had "really good BBQ".

I really need to start my own business, but I talked to the owner of the place yesterday and he said that he works 14 hours a day every day that he is open for business.

I'm definitely not that comitted!

Anyway, it will soon be getting warmer and I wanted to revive this thread before it disappeared in the "not been used in a while" thread list.

More to come!

ETA: since I only ate 1/2.... I was ok with WW!

 

[TwingleMum]

There is a Famous Dave's BBQ opening in a few weeks here. Any good????

 

[vettechick99]

OK, yes you can make it w/o using a smoker and putting it in the oven. Season your pork shoulder the way you want it and put it in the oven at about 225 - 235 and let it cook until it reaches about 190 - 195. Take it out, let it rest 10 - 15 minutes and start pulling.

Enjoy, heathen!......

PapaDuece, I'm finally going to make my brisket tomorrow. It's just under 4 lbs and pretty lean, so how long can I expect to cook it per lb?

There is a Famous Dave's BBQ opening in a few weeks here. Any good????

TwingleMum, I really like Famous Daves and they give you a TON of food! And if you have a Smokey Bones, it's even better. There are some decent BBQ chain places out there, although I like my BBQ like my soul food and mexican..the more run down the restaurant looks, the better the food is!

 

[phillybeth]

There are some decent BBQ chain places out there, although I like my BBQ like my soul food and mexican..the more run down the restaurant looks, the better the food is!

Ain't that the truth!

 

[TwingleMum]

Thanks VetteChick -*Unfortunately this is a BBQ wasteland. I mean you Virgils in NYC and Dinosaur BBQ upstate and thats about it. My DH (from Tenn) threatens to open a "real" BBQ joint. But we have no seed money. (sigh)

 

[Papa Deuce]

WIth the weather warming up, now is the time to get that grill and smoker in order, especially the grills. Check for spiders and stuff in the tubes.....I forget the real part name.

And start planning your pig roast. I already am!

BTW, did anybody catch that show on the travel channel where they compared NC, Memphis, Texas, and KC?

I had already eaten dinner last night but that made me wanna eat a little more!

 

[pfishgirl]

do you BBQ ???
cause I don't eat meat

 

[Papa Deuce]

do you BBQ ???
cause I don't eat meat

Lots of folks do. I usually do not.... except that I smoke my own salmon, and I BBQ fish with Jamiacan Jerk paste on it.

 

[pfishgirl]

I put my fish in tin foil, a little butter, a little lemon, lots of seasonings, bbq for about 10 minutes on each side and walla' Yummy

dh & ds LOVE meat... I cook it, I just don't eat it ....

I even BBQ in the snow !!!

 

[Papa Deuce]

Mostly just a bump.... but I haven't been able to do much smoking with all the rain and my patio is not built yet. My smoker is looking awful lonely and outta shape! Hopefully by next week I'll be up and running again.

Finally we have a whole week where the temps are supposed to be 55+, and not a lot of rain.

 

[Papa Deuce]

Longtime favorite on the BBQ circuit. For some reason Firefox is not letting me cut and paste from web pages , so here is the link. LOVE these!

http://www.biggreenegg.com/recipes/sides/sides0297.htm

 

[FroggyinArk]

just to make the other bbq afficanados jealouse


currently have about 20 lbs of pork spare ribs and a 10 lb brisket over a 200 degree hickory fire nieghbors are going to have trouble sleeping i've got smoke all over the neighborhood, already have another family confirmed to join us to eat tommorrow,, and as a temptor i made homemade bbq wings for supper

 

[Papa Deuce]

just to make the other bbq afficanados jealouse


currently have about 20 lbs of pork spare ribs and a 10 lb brisket over a 200 degree hickory fire nieghbors are going to have trouble sleeping i've got smoke all over the neighborhood, already have another family confirmed to join us to eat tommorrow,, and as a temptor i made homemade bbq wings for supper

Waaay cool. And I have 3 racks of ribs going in tomorrow at 9 AM.

 

[FroggyinArk]

going to let mine smoke till about 12 30 tonight, then wrap em up and put in a 200 degree oven till morning our company is coming over eraly to help me cut a tree down, and this way the grubs ready when we get through after i take the meat off i'm going to put potatos on the grill and leave em over night chop those up for potato salad

 

[phillybeth]

I need a smoker Or I need to talk my dad into buying one

 

[FroggyinArk]

i use my regular large grill,, i build the fire to one end and plave meat on the other, and open the vents to creat a cross draft btw,, it sure smells good on our deck

 

[Papa Deuce]

I need a smoker Or I need to talk my dad into buying one

MY post now contains a picture of the one I use, a CS 009. You plug it in, add wood, set the temp, and come back when it is done. ( I can see Froggy laughing right now! )

I used to do the offset smoker thing but I find this SO DARN EASY to use, and honestly, no difference in taste.

 

[FroggyinArk]

no fire,,,, no way