Harolds Bar BQ & Catering - Thank you wlshephard!

57BORNTORUN said:
Truth be told I can learn a lot about smoking as well.I`m not school trained in terms of classroom training unlike my Brother and Sister-in-law (CIA) My training developed more from desperation (:hungry:)Desperation can drive one to either better ones self or set you on a coarse yet to be determined. Cooking has always been easy for me but it never did me much justice in the dating world way back when. As far as cook books besides Escoffier,Larousse, Anne Willam some of my favorite books are the Joy of Cooking(Rombaaur) and " On food and cooking"(Harold McGee) I study more science than recipes these days yet all is subjective.Tim.
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I will check books out. Thanks!
I love to cook but my lack of knowledge is a big hindrance.
I think once you get the basics of smoking down I think it's all practice and experimentation from there, but there are a lot of people out there who give training that I know I would benefit from.
 
57BORNTORUN said:
Truth be told I can learn a lot about smoking as well.I`m not school trained in terms of classroom training unlike my Brother and Sister-in-law (CIA) My training developed more from desperation (:hungry:)Desperation can drive one to either better ones self or set you on a coarse yet to be determined. Cooking has always been easy for me but it never did me much justice in the dating world way back when. As far as cook books besides Escoffier,Larousse, Anne Willam some of my favorite books are the Joy of Cooking(Rombaaur) and " On food and cooking"(Harold McGee) I study more science than recipes these days yet all is subjective.Tim.
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What kind of smoker do you use?
 
wlshephard said:
It takes talent and hard work to make good BBQ not every place has the dedication to make it right. I have had bad BBQ in Kansas City and in other places. But I have had more great and good BBQ than bad. Sorry you had a bad experience (real or just to irritate me :laughing:). Have a great week Flash.
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Just yanking your chain. KC BBQ is actually really good IMO
 
Flash Gordon said:
Just yanking your chain. KC BBQ is actually really good IMO
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Thats high praise from somone who lives in BBQ central. I love dry rubbed ribs. Lucky we have a awsome Mephis style BBQ joint close to here, or I would have to make the occasional road trip.
 
wlshephard said:
Thats high praise from somone who lives in BBQ central. I love dry rubbed ribs. Lucky we have a awsome Mephis style BBQ joint close to here, or I would have to make the occasional road trip.
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If you do let me know. I will take you to the ghetto; where the real deal Memphis BBQ comes from

;)
 
Flash Gordon said:
If you do let me know. I will take you to the ghetto; where the real deal Memphis BBQ comes from

;)
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I have been there didn't get ribs though. I was with my cousin he's a locksmith. I was doing a ride along.

I have been to the Rendezvous and Interstate.
 
Here's two racks of ribs I have prepped for smoking in 24 hours. I have removed the silver skin (the thin white/silvery skin that is on the outside of the bones) wiped the ribs down with Worchester sauce then applied a liberal amount of rub to both sides. Then I worked the rub into the meat until it achieved a wet paste consistency. I usually only use full racks of pork spare ribs (way more meat), but my brother in law butchered some hogs and was kind enough to give me a full rack of baby back cut ribs and a rack that was split. After 24 hours in the fridge they will be smoked at 200 to 225 degree's Fahrenheit on my Komodo Joe with several chunks of Missouri grown pecan wood and a few pecan shells thrown in.

 
wlshephard said:
Here's two racks of ribs I have prepped for smoking in 24 hours. I have removed the silver skin (the thin white/silvery skin that is on the outside of the bones) wiped the ribs down with Worchester sauce then applied a liberal amount of rub to both sides. Then I worked the rub into the meat until it achieved a wet paste consistency. I usually only use full racks of pork spare ribs (way more meat), but my brother in law butchered some hogs and was kind enough to give me a full rack of baby back cut ribs and a rack that was split. After 24 hours in the fridge they will be smoked at 200 to 225 degree's Fahrenheit on my Komodo Joe with several chunks of Missouri grown pecan wood and a few pecan shells thrown in

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Now thats what I`m talking bout.
I need to get a 22.5 Weber as my Brinkman is a piece of #%^*
 
57BORNTORUN said:
Now thats what I`m talking bout.
I need to get a 22.5 Weber as my Brinkman is a piece of #%^*
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I highly recommend a Japanese style ceramic grill. There really versatile. You can bake, roast, smoke and grill. It also does a good job keeping meat moist. There pricey though. I have a nice medium size traditional style smoker for bigger stuff. I need more hours running it to be comfortable.
 
Just the right amount of magic blue smoke doing its job.

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wlshephard said:
Here's two racks of ribs I have prepped for smoking in 24 hours. I have removed the silver skin (the thin white/silvery skin that is on the outside of the bones) wiped the ribs down with Worchester sauce then applied a liberal amount of rub to both sides. Then I worked the rub into the meat until it achieved a wet paste consistency. I usually only use full racks of pork spare ribs (way more meat), but my brother in law butchered some hogs and was kind enough to give me a full rack of baby back cut ribs and a rack that was split. After 24 hours in the fridge they will be smoked at 200 to 225 degree's Fahrenheit on my Komodo Joe with several chunks of Missouri grown pecan wood and a few pecan shells thrown in.

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WHYYYYYYYYYY...... why did I have to click on this thread, at THIS TIME OF NIGHT?!?!?!

Thanks William.... now I'm STARVING!:laughing:
 
cardaddy said:
WHYYYYYYYYYY...... why did I have to click on this thread, at THIS TIME OF NIGHT?!?!?!

Thanks William.... now I'm STARVING!:laughing:
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Well if it makes you feel any better I got busy assembling a greenhouse for my wife and overcooked them a little. :doh: I meant to take a picture when they came off the grill but I was to busy to remember.
 
Did anyone from Autogeek get a chance to use the BBQ rub this weekend?
 
wlshephard said:
Well if it makes you feel any better I got busy assembling a greenhouse for my wife and overcooked them a little. :doh: I meant to take a picture when they came off the grill but I was to busy to remember.
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:awman: Now THAT is exactly what I did NOT want to hear William! :(

OTOH, overcooked means they pulled away from the bone... jus' a lil' bit more. (Looking at the positive aspect of it all.) :laughing:

Makes me wanna' get a slab.

On a side note. Carmomma did a favor for another guy at one of their northern corporate offices a couple weeks back. (She's a Title Manager at a nationwide auto auction (ever need any title work done.... CALL ME), she's been doing it 30+ years.) He sent her a pair of deep dish Chicago pizzas, $60 friggin bucks for TWO 9" pies!

We had the sausage one the other night. She says it's the best pie she's EVER HAD! No fillers, no veggies, just chunky sausage, cheese, and sauce. Makes me wonder what is hiding in the pepperoni pie!?!? ;) I know WE'LL not be ordering 'um.... too rich for our blood! :eek:

You should try a grilled salad though. Mmmmmm mmmmmm good! Folks thought I was NUTS.... till they tasted it! :D
 
wlshephard said:
Did anyone from Autogeek get a chance to use the BBQ rub this weekend?
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I told everyone at the meeting to help themselves and the next time I walked by the table the tupperware container was empty.

Not sure who all took the rub?

At next week's meeting I'll ask who took some and if they've used it and what they thought....


:)
 
Here are some ribs, tri tip, and a beer can chicken made with the same rub I sent Mike and the Autogeek staff.

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