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re: Everyone agrees the ancient Romans were the greatest ancient civilization....
Posted on 10/21/22 at 11:38 am to wadewilson
Posted on 10/21/22 at 11:38 am to wadewilson
quote:
Never tried it. What do you use? Chicken? Turkey? Or is wild game preferred?
Whichever, But turkey and Goose is best...Prefer goose if it's available.
Use applewood wood chips, and cut half a can of beer and mix some beer apple cider to leave in the bottom of the vertical bird rack...acks like a chimeny for bird evens it out asnd keeps it moist while you smoke outside till skin is crispy. Rub sage into skin for best flavor.
This post was edited on 10/21/22 at 11:40 am
1
Posted on 10/21/22 at 3:58 pm to Sgt_Nick_Fury
Okay, so help a baw out....
I was never much of a BBQ fan growing up. Mainly lived on a combination of Fleur-de-Lis pizza, Shoneys all-you-can-eat fried catfish, and tons of home-cooked cajun dishes from my grandmother (along with the only cooked venison that didn't taste like warmed-over arse).
I didn't really "get" into BBQ until I was older. And, to tell the truth, I've never been able to tell one type from the other. I pretty much like 'em all (except for Oklahoma Joes here in KC, which I can't stand).
Sweet, tangy, hot, "zesty" (vinegar or mustard), and whatever "KC style" is. It's all good to me.
So help me out - can someone break down what the different types are?
FWIW, the best store-bought BBQ meals I ever had were from Shorty Small's in Little Rock and from Smokehouse BBQ here in KC (KC Masterpiece wasn't bad, either, before it closed, as long as you went to the original store on the Plaza).
???
I was never much of a BBQ fan growing up. Mainly lived on a combination of Fleur-de-Lis pizza, Shoneys all-you-can-eat fried catfish, and tons of home-cooked cajun dishes from my grandmother (along with the only cooked venison that didn't taste like warmed-over arse).
I didn't really "get" into BBQ until I was older. And, to tell the truth, I've never been able to tell one type from the other. I pretty much like 'em all (except for Oklahoma Joes here in KC, which I can't stand).
Sweet, tangy, hot, "zesty" (vinegar or mustard), and whatever "KC style" is. It's all good to me.
So help me out - can someone break down what the different types are?
FWIW, the best store-bought BBQ meals I ever had were from Shorty Small's in Little Rock and from Smokehouse BBQ here in KC (KC Masterpiece wasn't bad, either, before it closed, as long as you went to the original store on the Plaza).
???
This post was edited on 10/21/22 at 4:06 pm
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