Northern BBQ vs Southern BBQ

FYI I tried doing a chuck roast in the Weber, slow cook indirect style. It was kind of dry, and didn't have the tenderness I was looking for. I've had chuck roast that had been cooked in a proper smoker before, and it was quite good.IMG_4535.JPG IMG_4537.JPG
 
Fittin' to BBQ up a tri-tip and some chicken thighs. Charcoal lights at 17:00 PDT. And the winds are at 20 mph so that will be interesting.
 
Went down to Whole Foods yesterday in search of a good cut for today’s meal. They were pretty picked over except for a few rib-eyes and two cuts of eye round. I asked what he thought of eye round and the butcher said ‘it needs to be tenderized. If you have a mallet, beat the **** out of it.’ I decided that probably wasn’t the best cut for my mission.

Any of y’all had good experience with eye of round?
 
Ryanb said:
Went down to Whole Foods yesterday in search of a good cut for today’s meal. They were pretty picked over except for a few rib-eyes and two cuts of eye round. I asked what he thought of eye round and the butcher said ‘it needs to be tenderized. If you have a mallet, beat the **** out of it.’ I decided that probably wasn’t the best cut for my mission.

Any of y’all had good experience with eye of round?
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Yes, my dogs love it. Especially raw.
 
Unit74 said:
Bun, Meat, Slaw.....



Trifecta!
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Hmmm. This gives me a better idea. Bun, Meat, MORE meat! Trifecta! :D

Seriously, I'm thinking that I need to craft a pulled pork sandwich with slices of brisket between the pork and the bun... Mmmm.
 
flyingcheesehead said:
Hmmm. This gives me a better idea. Bun, Meat, MORE meat! Trifecta! :D

Seriously, I'm thinking that I need to craft a pulled pork sandwich with slices of brisket between the pork and the bun... Mmmm.
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Ren: Okay Kowalski, what kind of sandwich do you want?
Kowalski: MEAT!
Ren: And what kind of bread do you want?
Kowalski: MEAT!
Ren: Meat on meat, eh? Okay, here's the meat on meat sandwich...What's wrong now, Kowalski?
Kowalski: TOAST MEAT!
Ren: Here! What's wrong with you now!?
Kowalski: THIRSTY! WANT DRINK!
Ren: What would you like to drink, Kowalski?
 
flyingcheesehead said:
Hmmm. This gives me a better idea. Bun, Meat, MORE meat! Trifecta! :D

Seriously, I'm thinking that I need to craft a pulled pork sandwich with slices of brisket between the pork and the bun... Mmmm.
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That’s my goto, every time, at every BBQ joint: “Combo pork and brisket, side of beans, beer.”
 
Matthew said:
That’s my goto, every time, at every BBQ joint: “Combo pork and brisket, side of beans, beer.”
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Yup. Unless they have jalapeño cheddar sausage, in which case I'll get some of that in addition to the brisket and pork. And as a Wisconsinite, I get mac and cheese as my side. ;)
 
flyingcheesehead said:
Yup. Unless they have jalapeño cheddar sausage, in which case I'll get some of that in addition to the brisket and pork. And as a Wisconsinite, I get mac and cheese as my side. ;)
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The first time I was in WI on a business trip, we got something to eat and the guy with me said, “It’s true! They DO put cheese on everything!”

(And I do like me a good cheddar brat.)
 
I got to judge another contest yesterday. Cold rain the morning of the judging must have given the teams trouble with the ribs. Normally, ribs will go into the smoker around 6-630am so they finish up just before turn-in and that's right about when the rain started. Of the 6 teams I scored, 3 samples were undercooked and 3 were overcooked. I think some teams really pushed the heat and ended up overdoing it, and others weren't able to keep up with the heat loss. It's tough to cook in the rain.

Chicken was really, really good, but the pork butts were outstanding - it was an honor to judge that pork. I gave two different entries perfect scores. Brisket was a lost cause, not sure why. The brisket entries I got were hit or miss, mostly miss, but one was pretty good.

Got another judging in a couple weeks, then I get ready for a contest cook of my own. Good times.
 
Well, I have done it...

I've been in St. Louis all week and I had some local style barbecue. Brisket and Jalapeno sausage with some spicy Broccoli cheddar soup and a bowl of chicken Florentine.

There were other edibles there, but none that qualifies as barbecue.

For you Mizzourieans who are so proud of your St. Looey style Q, here is my totally biased opinion and review:

It was awesome! The brisket was perfect and they had "Texas Hot" and "Coffee" sauces that were the real deal...

There was very little difference in the preparation from what I expect in Texas, so it was super yummy.

There you go. My honest evaluation of foreign barbecue. Now, Kansas City needs to catch up. I've had only crap barbecue from there...
 
IK04 said:
I've been in St. Louis all week and I had some local style barbecue. Brisket and Jalapeno sausage with some spicy Broccoli cheddar soup and a bowl of chicken Florentine.

There were other edibles there, but none that qualifies as barbecue.
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And Chicken Florentine and broccoli cheddar soup do? :dunno:
 
IK04 said:
Place called "Sugar Fire Smoke House" in Price Crossing. There is one in Downtown on Washington and two others outside of St. Louis.

Not bad for a small chain.
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I was at the location in Washington, MO last weekend. It smelled good, but I didn't eat there.
 
flhrci said:
I thought you were eating high-end, rich-folk food. $100 per plate. LOL
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Nope. Not expensive. Just good.

I've eaten $100 plates of food that were not fit for a dog. Well, tried to eat it, anyway...
 
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