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PostPosted: Sun Dec 10, 2017 3:26 am 
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The first time I experienced real BBQ was when my dad was burning tree branches to clean up the back yard and on a whim, he decided to thrown in a chicken thigh wrapped in foil in the smoky barrel. This was just a plain metal barrel used to burn away leaves and branches.

Keep in mind that it was not intentional BBQ. He just thought it would be convenient to cook some plain chicken in the already default heat source.

I only took one bite but the neighborhood bully stole the rest of the chicken from me.

However, that one bite changed my life!

It was the first time I realized how incredible smoky chicken was. I now use real wood when I cook chicken to recreate that flavor.

It's amazing how I can remember just one life changing bite.


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PostPosted: Tue Dec 19, 2017 10:37 pm 
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Yes. I was visiting the outer banks North Carolina and I stopped in this BBQ joint and had the chopped pork BBQ. It was very good.

I must confess that many BBQ places are not that good even in the South but if you find a good one, it's a good experience.

Personally, I think it's usually better to do it yourself but of course there can be situations where restaurants have a better advantage

I've heard that the best pork BBQ are at places that do the entire whole pig and that's what the BBQ purists prefer in the category of pork BBQ


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PostPosted: Wed Dec 20, 2017 9:48 am 
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Ribspare wrote:
I must confess that many BBQ places are not that good even in the South but if you find a good one, it's a good experience.

Mrs. Magnet (a chef) is a huge fan of BBQ; outside of Texas this has been our (but especially her) experience.

We'll be smoking a brisket for Christmas.

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PostPosted: Wed Dec 20, 2017 10:55 am 
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Frag Magnet wrote:
Ribspare wrote:
We'll be smoking a brisket for Christmas.


Ribs, pulled tri-tip, and steak for me this year. I don't have a smoker yet though :(

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PostPosted: Wed Dec 20, 2017 12:40 pm 
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Nwkenning wrote:
Frag Magnet wrote:
Ribspare wrote:
We'll be smoking a brisket for Christmas.


Ribs, pulled tri-tip, and steak for me this year. I don't have a smoker yet though :(

Neither do we. Charcoal grill, offset the coals/woodchunks.

Works great, you just loose some grill surface if you're trying to smoke more than fits on the "indirect" 1/2-2/3 of the grill.

Sounds delicious, though!

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