Agreed, to a point. Lots of questionable technique & ingredients, but also some useful insight, if you sift through things carefully. No different than any other 'hobby' forums, really. .
I tried something last week I had never heard of.....Alabama white sauce. It was amazing on the lamb. I have an old family recipe for a more traditional BBQ sauce, but I wanted to try something different. The Bama sauce hit the spot.
I moved from Michigan to North Alabama and within a 100mile radius of my house there isn't a restaurant that doesn't have white sauce. They think it's normal here even though the rest of the country doesn't have it.
I've eaten in Alabama plenty of times while traveling and I guess I just never noticed. I wouldn't want it on everything, but it was a nice change of pace.
Some use mayo, some use vinegar, there are hundreds of versions and not one tastes the same. And don't even get me started on the orange chicken sauce.
Ahhh. I watched some food show on the plane back from the UK the last time I went, and the top heavy older lady that did the cooking shows was at some big BBQ fest and she was trying it. After all that time eating shit british food,that made me so happy to get back home, all I did was eat 'murican BBQ errythang for 2 weeks after the plane ride. I still havent tried that white bbq sauce yet though. I didnt remember where she was on the show.
@Dragginass that all looks great. Especially that rack of lamb! I’ve never done one, but I think think there’s one in my future.
Not smoker smoked, but smoker box on gas grill with MEATER probe Ever smoked a chuck roast? Pretty delicious
Pellet smokers are awesome!!! Set it and forget it. My proudest cook was an 11 lb beef brisket. Took 17 hours at 225. Including the resting period. Only salt, pepper, a little garlic powder. The worst part was "the stall". Very stressful.
You’re the second person to mention smoking a chuck roast in the last week...Imma have try that tomorrow.
I've seen some people cook it like a brisket, but that seems pointless. It's quite tender at medium rare. I have a sear box, so on things that cook quick I just smoke until I get to the IT I want then put them on the 900F grates for a few seconds
