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  • Looking for the original taste/method

    Danish guy checking in :-) In August I'm attending a BBQ and I've volunteered to be the pitmaster. There's a theme for the party, and it's hillbilly/redneck so I'm looking for some input on spices to get a true taste. I would like to do baby back ribs and pulled pork. Can anyone point me in the right direction?

    Btw: there's a price for the best looking outfit and I've already ordered a box of moonshine, overalls and a set of boots. Bare chest under the overalls?

    Pls move topic if the forum is incorrect(-;

  • #2
    from Utah

    We don't know nuttin about rednecks round these parts
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    • #3
      Originally posted by Kambiri View Post
      Danish guy checking in :-) In August I'm attending a BBQ and I've volunteered to be the pitmaster. There's a theme for the party, and it's hillbilly/redneck so I'm looking for some input on spices to get a true taste. I would like to do baby back ribs and pulled pork. Can anyone point me in the right direction?

      Btw: there's a price for the best looking outfit and I've already ordered a box of moonshine, overalls and a set of boots. Bare chest under the overalls?

      Pls move topic if the forum is incorrect(-;
      Check out Mad Hunky's products, you can't go wrong. And to the forum.
      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

      sigpic
      @SmokinJim52 on Twitter

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      • #4
        Well too bad Tip isn't still hangin around here...

        He could teach ya about hillbilly for sure...

        Lookup posts by travcoman45...
        Craig
        sigpic

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        • #5
          from Delawhere!

          As far as the "redneck" outfit, do a google image search on "redneck"... lots of ideas there...


          Drinks well with others



          ~ P4 ~

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          • #6
            Overalls and boots - with a straw hat, should work.
            I'll second the Mad Hunky GP, real solid and easy to heat up to the taste of the "crowd!. I like to add a bit of salt, black and red pepper to it. But it is a really solid base and fine by it self!
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Here's one from travecoman45, he not in his full hillbilly here but you get the idea!
              http://www.smoked-meat.com/forum/showthread.php?t=17080
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Originally posted by SmokinOutBack View Post
                Check out Mad Hunky's products, you can't go wrong. And to the forum.
                Hmm I believe Hugo van den Berg On Facebook and at http://www.true2bbq.nl carries some of my Mad Hunky line... and welcome to Smoked-Meat!
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Redneck? What's a redneck? I live in Oklahoma and to me they are just neighbors :)

                  wear the overalls and cut them into a pair of shorts; that should put you over the top! maybe some tube socks sticking out of the boots?
                  sigpic

                  Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                  • #10
                    Looking for the original taste/method

                    Thanks guys! You are the best, I'll check out mad hunky, it's a rub, right? What about the glace for the ribs?

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                    • #11
                      Originally posted by Kambiri View Post
                      Thanks guys! You are the best, I'll check out mad hunky, it's a rub, right? What about the glace for the ribs?
                      Yep..it's a rub. I usually don't glaze.. but you can. Check out that tru2BBQ site... he's got a good selection of American stuff... I am partial to the Head Country for a light glaze if I use one.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        Originally posted by Kambiri View Post
                        What about the glace for the ribs?
                        If you want to make your own, here is a good start. It has served me well over the years, and you should be able to find most of the ingredients:
                        http://www.food.com/recipe/honey-chi...q-sauce-318736

                        Good luck!
                        Once you go Weber....you never call customer service....

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                        • #13
                          Normally I do all my rubs from scratch, that way I can control the heat/sugar balance, not all Danes are hooked on to much chilli. I would like to avoid using the same rub for ribs and PP, so if any one has a few tips, I would love it! Also I'm thinking of wet ribs, and 3-2-1 method? But don't know it that corresponds to redneck-cooking? Thanks for helping out!

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                          • #14
                            You might wanna watch how far you go "redneck"... you'd be stewing squirrel and 'possum at some point instead of ribs and pulled pork ;{)
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              ain't nuthin wrong with possum !

                              Sounds like a fun gig.

                              If you apply sauce to your ribs - they will taste of the sauce and bugger all else.

                              I always prefer to put a couple of bbq sauces on the side and let people make their own decisions.

                              Couple of favourites are black jack bbq sauce and my peach bbq sauce. Both reasonably authentic and quite different. And easy to make :-)
                              peach: http://www.smoked-meat.com/forum/showthread.php?t=28195

                              black jacks: http://www.smoked-meat.com/forum/showthread.php?t=15110
                              Made In England - Fine Tuned By The USA
                              Just call me 'One Grind'



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