Every Type of BBQ in the United States

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jason_recliner
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Re: Every Type of BBQ in the United States

Post by jason_recliner » October 9th 2022, 10:12pm

Not BBQ per se, but risking potential derailment justified by Varsity Morley recently opening a "Texan BBQ-inspired" beer garden out the back. Tried this on Friday, their halloween-inspired burger-of-the-month:

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https://www.varsity.com.au/events/burge ... ouble-tap/

Oh. My. LORDY lord.

Varsity do some great burgers anyway, but this is one of the best burgers I've tried. Unbelievably delicious.

And we had some BBQ corn from the beer garden.
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Re: Every Type of BBQ in the United States

Post by bbattle » October 10th 2022, 5:00pm

Pork shoulder, or Boston Butt, is a big favorite in Alabama. The white sauce was invented here in the Huntsville area by Bob Gibson. His family still has BBQ joints around here. The white sauce is put on BBQ chicken.

The pork shoulder is known as a Boston Butt because they were packed in large casks called Butts with lots of salt. The Butts were shipped out of Boston to various places.

I've smoked quite a few butts on my Big Green Egg grill. I got a wireless thermometer so I can monitor the grill while football is on. Get them going first thing in the morning and they go all day. I keep adding wood chips to keep the smoke going but the temp. stays about 180-200F.
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Re: Every Type of BBQ in the United States

Post by gerdson » October 11th 2022, 6:56am

All the white sauce I ever got in the US was made of plaster. Seriously, all the much I love BBQ, I hate "white gravy". You guys should stick to making Your lovely Barbeque sauces.
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Re: Every Type of BBQ in the United States

Post by Mark1 » October 11th 2022, 12:59pm

jason_recliner wrote:
October 10th 2022, 5:32pm
That sounds delicious. What's in the white sauce?
The Gibsons Alabama white sauce is real thin, they actually submerge the whole chicken into it. Mayonnaise, white vinegar, salt and pepper are the main ingredients. Like any bbq sauce there is plenty of room for artistic license making it. I add a little horseradish myself. It's pretty good on pork shoulder.
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Re: Every Type of BBQ in the United States

Post by 3Flushes » October 12th 2022, 3:22am

My mom's recipe for smoked chicken with white sauce (unabashedly stolen from my cousin Gary in Texas)

3/4 cup Miracle Whip
1/3 cup apple cider
1/4 cup apple juice
1/4 cup lemon juice
1 teaspoon mustard powder
1 tablespoon prepared horseradish
1 tablespoon coarsely ground black pepper
2 tablespoons - to taste - granulated garlic (for powdered or pressed fresh garlic start with one tablespoon and add to taste)
1/4 teaspoon Coarse Kosher Salt
1/2 teaspoon - to taste - finely ground cayenne pepper

* my mom says if you use regular mayo instead of MW, substitute 1/3 c of apple cider vinegar for the apple cider.

Cut 2 chickens into quarters and put salt and pepper to taste on both sides. Prepare your grill or smoker for 2 zone indirect cooking using the wood chips of your choice. We use apple or hickory for white sauced chicken. Place the chicken on the indirect side which should be as close to 325º as you can get it with the skin up. Smoke until individual pieces reach about 150 - 155º. As the pieces hit temperature, flip the chicken over onto the hot side skin down until it reaches 165º. Slather both sides with the sauce. The chicken has an awesome sweet - hot- smoky flavor.
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Re: Every Type of BBQ in the United States

Post by jason_recliner » October 13th 2022, 12:57am

3Flushes wrote:
October 12th 2022, 3:22am
My mom's recipe for smoked chicken with white sauce (unabashedly stolen from my cousin Gary in Texas)

3/4 cup Miracle Whip
1/3 cup apple cider
1/4 cup apple juice
1/4 cup lemon juice
1 teaspoon mustard powder
1 tablespoon prepared horseradish
1 tablespoon coarsely ground black pepper
2 tablespoons - to taste - granulated garlic (for powdered or pressed fresh garlic start with one tablespoon and add to taste)
1/4 teaspoon Coarse Kosher Salt
1/2 teaspoon - to taste - finely ground cayenne pepper

* my mom says if you use regular mayo instead of MW, substitute 1/3 c of apple cider vinegar for the apple cider.

Cut 2 chickens into quarters and put salt and pepper to taste on both sides. Prepare your grill or smoker for 2 zone indirect cooking using the wood chips of your choice. We use apple or hickory for white sauced chicken. Place the chicken on the indirect side which should be as close to 325º as you can get it with the skin up. Smoke until individual pieces reach about 150 - 155º. As the pieces hit temperature, flip the chicken over onto the hot side skin down until it reaches 165º. Slather both sides with the sauce. The chicken has an awesome sweet - hot- smoky flavor.
Yeah, wow. That sounds so delicious. We don't have the cheese whip here but I'm going to try to approximate this. It's a very different BBQ sauce to what we're used to (i.e. tomato sauce with some more acid and spice) but it is obviously a well resolved sauce. Cheers!
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Re: Every Type of BBQ in the United States

Post by 3Flushes » October 13th 2022, 1:09am

jason_recliner wrote:
October 13th 2022, 12:57am
3Flushes wrote:
October 12th 2022, 3:22am
My mom's recipe for smoked chicken with white sauce (unabashedly stolen from my cousin Gary in Texas)

3/4 cup Miracle Whip
1/3 cup apple cider
1/4 cup apple juice
1/4 cup lemon juice
1 teaspoon mustard powder
1 tablespoon prepared horseradish
1 tablespoon coarsely ground black pepper
2 tablespoons - to taste - granulated garlic (for powdered or pressed fresh garlic start with one tablespoon and add to taste)
1/4 teaspoon Coarse Kosher Salt
1/2 teaspoon - to taste - finely ground cayenne pepper

* my mom says if you use regular mayo instead of MW, substitute 1/3 c of apple cider vinegar for the apple cider.

Cut 2 chickens into quarters and put salt and pepper to taste on both sides. Prepare your grill or smoker for 2 zone indirect cooking using the wood chips of your choice. We use apple or hickory for white sauced chicken. Place the chicken on the indirect side which should be as close to 325º as you can get it with the skin up. Smoke until individual pieces reach about 150 - 155º. As the pieces hit temperature, flip the chicken over onto the hot side skin down until it reaches 165º. Slather both sides with the sauce. The chicken has an awesome sweet - hot- smoky flavor.
Yeah, wow. That sounds so delicious. We don't have the cheese whip here but I'm going to try to approximate this. It's a very different BBQ sauce to what we're used to (i.e. tomato sauce with some more acid and spice) but it is obviously a well resolved sauce. Cheers!
Miracle whip (made by Kraft) is a tangy salad dressing and sandwich condiment - great for tuna or chicken salad, too. It is basically mayo with xtra vinegar added to it — if you can't find it, use mayonnaise and apple cider vinegar.
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