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Post by hermit on Nov 21, 2018 17:47:50 GMT -6
Beans look really good, will have to try that recipe.
So Oklahoma Joes is not as good as Burn Co ?
The owners of Oklahoma Joes in Kansas City, took Oklahoma off the name. I don't think Joe Davidson has an interest in that joint any longer.
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Post by oilsooner on Nov 21, 2018 18:26:40 GMT -6
Beans look really good, will have to try that recipe. So Oklahoma Joes is not as good as Burn Co ? The owners of Oklahoma Joes in Kansas City, took Oklahoma off the name. I don't think Joe Davidson has an interest in that joint any longer. Yeah, I honestly don’t know all the history there with ok joe, other than what he said on the video on the recipe link. I think burnco is a bit better than ok Joes, though ok Joes does have better ribs. Ok Joes just seems more commercialized I guess. Best bbq in town, imo, is Smokies out in east BA. They also have an atomic slaw that is so hot you can barely eat it, but it’s so good you can’t put it down. I’d love to get that recipe.
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Post by kcrufnek on Nov 21, 2018 19:10:10 GMT -6
Even I have done burnt ends. Once you separate the two it's just a matter of slicing, cubing, and then putting them back in the smoker. Some people use sauce, jus, etc.
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Post by kcrufnek on Nov 21, 2018 19:13:27 GMT -6
Also on the beans you might try putting them under the meat and letting it drip down.
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Post by jimmy on Nov 21, 2018 21:09:23 GMT -6
No smoking for me this weekend, But I’m enjoying all your pics. I take that back, I will be cold smoking some hard boiled eggs tomorrow morning for deviled eggs. I’ve been told BBQ is bad for me now, but I’m pretty hard headed and will probably give it a go every so often.
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Post by jimmy on Nov 21, 2018 21:09:50 GMT -6
Also, I always smoke fat side down.
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Post by oilsooner on Nov 22, 2018 6:36:38 GMT -6
No smoking for me this weekend, But I’m enjoying all your pics. I take that back, I will be cold smoking some hard boiled eggs tomorrow morning for deviled eggs. I’ve been told BBQ is bad for me now, but I’m pretty hard headed and will probably give it a go every so often. I was gonna do deviled eggs, but bailed a) bc I don’t have a smoke tube yet and b) just have too much going on. Folks are gonna start showing here at 1130 or so, so about to move on those turkeys. The wife made traditional deviled eggs, so I guess we’ll go that route for another year. I’ll def be interested in how that recipe works out though! Let’s us know. If it’s awesome, I may have to get a smoke tube before Christmas.
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Post by oilsooner on Nov 22, 2018 6:41:42 GMT -6
Even I have done burnt ends. Once you separate the two it's just a matter of slicing, cubing, and then putting them back in the smoker. Some people use sauce, jus, etc. I’ll def be doing them next time! Feeling much more confident on this smoker each time I use it. We’ll do another brisket here in a couple of weeks, and getting those burnt ends will be a top priority. Sadly, I overcooked this brisket so much that the point was really as juicy as a normal flat, and the flat was pretty dry. Next time, I’m gonna either not vent the pan or go foil to see if that helps. Not sure burnt ends were even an option on this one, though I know you pull and separate them early (which may have avoided my entire prob if I would’ve went that route, who knows). The joys of learning while cooking. Lol
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Post by oilsooner on Nov 22, 2018 6:42:18 GMT -6
Also, Happy Thanksgiving to you guys! Hope you’re having a good one!!
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Post by oilsooner on Nov 22, 2018 8:10:06 GMT -6
Birds are on! Got a traditional style bird with Italian seasonings and some cavendars, and a BBQ style with my usual binder and Head Country rub. Going breast side down for the first 45 mins, then will flip em and baste with some garlic butter on the traditional style. ![](https://uploads.tapatalk-cdn.com/20181122/886d98f47f4038a19ece010883a2c539.jpg)
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Post by hermit on Nov 22, 2018 10:18:04 GMT -6
Happy Thanksgiving to all you fellas
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Post by jimmy on Nov 22, 2018 10:30:09 GMT -6
Eggs are in the smoke ![](https://preview.ibb.co/c5zyFV/660-D8785-C1-F7-4-C12-A55-C-EDC24-FBCFEAD.jpg)
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Post by jimmy on Nov 22, 2018 10:30:38 GMT -6
Happy Thanksgiving
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Post by kcrufnek on Nov 22, 2018 10:49:40 GMT -6
Birds are on! Got a traditional style bird with Italian seasonings and some cavendars, and a BBQ style with my usual binder and Head Country rub. Going breast side down for the first 45 mins, then will flip em and baste with some garlic butter on the traditional style. ![](https://uploads.tapatalk-cdn.com/20181122/886d98f47f4038a19ece010883a2c539.jpg) Reminds me. I wonder how icky's mom ans sister are doing?
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Post by oilsooner on Nov 22, 2018 13:35:50 GMT -6
How are those eggs coming Jimmy! Really wanting to try that one! Birds turned out really good: ![](https://uploads.tapatalk-cdn.com/20181122/29b4f0ae47dff8894d04a5a4c202afd6.jpg)
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Post by jimmy on Nov 22, 2018 16:05:30 GMT -6
Those look great! The eggs were a hit and disappeared pretty quick, they are usually just an appetizer for our fam.
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Post by hermit on Nov 22, 2018 16:23:03 GMT -6
Good color on the birds.
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Post by oilsooner on Nov 22, 2018 16:56:17 GMT -6
Those look great! The eggs were a hit and disappeared pretty quick, they are usually just an appetizer for our fam. Excellent! I’m gonna have to get a smoke tube. Did you use one? Are they necessary? Thanks guys, for the compliments on the birds. They were a big hit and folks wanted to take that and the beans home, so I felt like they went over well taste wise. A great holiday. And, now the girls are off to Cushing for the night, so I’m gonna have some adult beverages and enjoy a nice evening by the fire, listening to tunes!
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Post by jimmy on Nov 22, 2018 17:12:08 GMT -6
Yes I have a 12” smoke tube, it will smoke for about four hours. I mainly use it for smoking cheese. I buy bulk cheese at Costco cut it up into half lb chunks and smoke it. Give it to family and friends for Christmas, this will be the 4th year of doing that, they love it and expect it now.
My good friend just stopped by and filled my freezer with deer, pronghorn, pork, goose and pheasant. Have another friend gifting us half a hog next month, I just have to pay for the processing. We’re all set .
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Post by oilsooner on Nov 22, 2018 17:32:06 GMT -6
Yes I have a 12” smoke tube, it will smoke for about four hours. I mainly use it for smoking cheese. I buy bulk cheese at Costco cut it up into half lb chunks and smoke it. Give it to family and friends for Christmas, this will be the 4th year of doing that, they love it and expect it now. My good friend just stopped by and filled my freezer with deer, pronghorn, pork, goose and pheasant. Have another friend gifting us half a hog next month, I just have to pay for the processing. We’re all set . So glad you got that meat coming in, brother! Enjoy it, and send us pics of those smokes!! I’m def gonna have to grab me a smoke tube and heat gun I guess. 20 years ago, I’d borrow my dads heat gun and “forget” to give it back, but we’re trying to improve over here. Bahaha
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Post by hermit on Nov 23, 2018 14:51:07 GMT -6
This guy is BBQ editor for Texas Monthly magazine, his review is not surprising, really
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Post by kcrufnek on Nov 23, 2018 22:34:06 GMT -6
This guy is BBQ editor for Texas Monthly magazine, his review is not surprising, really Glad I'm not such a BBQ snob that I can still enjoy a good product without nit picking.
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Post by oilsooner on Nov 24, 2018 10:29:43 GMT -6
Got the ham going. Didn’t do anything to it. Figure it’s schwabs so it should be good, and not everyone wants stuff coated in rub I guess. Gonna set it at 215 and let it go. Using a combo of hickory, maple, and apple. ![](https://uploads.tapatalk-cdn.com/20181124/f203799eceed245ba325cb92fd3c346c.jpg)
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Post by hermit on Nov 24, 2018 13:26:32 GMT -6
This guy is BBQ editor for Texas Monthly magazine, his review is not surprising, really Glad I'm not such a BBQ snob that I can still enjoy a good product without nit picking. I have no way to know for sure, but I don't think what Butcher serves at the Stand, is his competition barbecue.
Both times we've been there, the membrane on the ribs has not been removed. Which is typical of barbecue joints that do a lot of ribs, they can't take the time to prep the ribs. And comp cooks take a lot more detail than just removing the membrane.
But hey, maybe he talked with the Bouskas and they told him this was comp barbecue, IDK.
I've read in places, that no one could eat a full plate of comp barbecue, that it was prepared for one bite and the seasoning would wear out the taste buds.
I really think Texans are barbecue snobs, I know , I know, that's just really hard to fathom that Texans could possibly think no one could do something better than they do .............. but hey....... Vaughn's biggest problem was Butcher was not Central Texas barbecue.
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Post by kcrufnek on Nov 24, 2018 19:32:35 GMT -6
I'm going to run a few errands and I'll be right next to a tasty Q spot. Tempting.
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Post by kcrufnek on Nov 24, 2018 23:19:51 GMT -6
I broke down. Burnt End BBQ in OP, Ks. ![](https://i.imgur.com/8b0jOzP.jpg) ![](https://i.imgur.com/d05jnvF.jpg)
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Post by hermit on Nov 25, 2018 7:47:42 GMT -6
Gotta get to KC, one of these days
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Post by kcrufnek on Nov 25, 2018 8:12:44 GMT -6
Gotta get to KC, one of these days For some que and some blues
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Post by hermit on Nov 25, 2018 9:15:32 GMT -6
Well, I hear Oklahoma BBQ is closer to KC than Texas, never had KC, so I can't verify that for myself
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Post by oilsooner on Nov 27, 2018 16:09:35 GMT -6
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