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What are your top 3 favorite BBQ dishes to make/eat?

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  • eugenek
    Former Member
    • Oct 2014
    • 214
    • SoCal

    What are your top 3 favorite BBQ dishes to make/eat?

    Hey all, curious to see what BBQ dishes you like to make versus to eat. What dishes make you feel like a real pitmaster and what dishes really satisfy your palate? They can be identical lists and as broad or specific as you like. I'll start it off:

    What are your top 3 favorite BBQ dishes to make?

    1) Beef short ribs
    2) Crispy pork belly
    3) Beef leg shank

    What are your top 3 favorite BBQ dishes to eat?

    1) Beef short ribs
    2) Korean thin sliced brisket
    3) Fall-off-the-bone pork loin ribs
  • Huskee
    Administrator
    • May 2014
    • 15552
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
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      • Weber 22" Original Kettle Premium (copper)
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      • Weber Jumbo Joe Gold (18.5")
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      • Brinkmann cabinet charcoal smoker (repurposed)

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      Beverages
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      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Make:

    1) Pork ribs
    2) Whole Chickens
    3) Beef, ribs or pulled beef

    Eat:

    1) Beef ribs (or pulled beef)
    2) Pork ribs
    3) Chickens

    This was a tough choice as fas as eating, as I really like them all, but if budget were of no concern I would go with this "eat" order.

    Comment

    • Jon Solberg
      Former Member
      • Jul 2014
      • 4818

      #3
      Great thread eugene

      Make:
      Pork Ribs (any style)
      Chicken (any style)
      Pork Butt - pulled or sliced

      Eat:
      SEE ABOVE!


      Now grillin is a whole different story.
      Last edited by Jon Solberg; November 21, 2014, 06:32 PM.

      Comment

      • The Burn
        Founding Member
        • Jul 2014
        • 990
        • West Chester, PA
        • Gas Grill: NXR Tabletop/Portable Propane
          Charcoal: Weber Performer Silver (i.e., 22.5")
          Charcoal: Weber OTG 22.5"

          Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
          Smoker: GOSM Propane 38" 2-drawer
          Pellet: CampChef/Browning Deluxe PGP24LTD

          Thermometer: 2 Mavericks, Red backlit Thermapen
          Anova Wi-Fi Sous Vide

        #4
        Pulled Pork, Brisket, Boneless Leg of Lamb are the things that make me feel like a pitmaster. Nothing like pulling that meteorite out of the smoker and then taking that first taste. When I get my brisket just right, it's my favorite thing to eat. The lamb probably gets me the most and best compliments and is one of my favorites to eat too.

        Comment

        • HC in SC
          Former Member
          • Nov 2014
          • 476
          • SC Lowcountry

          #5
          Make:

          1. Split chicken breasts / Leg Quarters (with pecan)
          2. Pork butt (with apple + Memphis Dust)
          3. Carne Asada (marinated skirt steak + mix of oak, hickory and apple)

          Eat:

          1. Filet Mignon @ Ruths' Chris (multiple locations)
          2. Pork Ribs @ Sweatman's BBQ (Eutawville, SC)
          3. Tied for 3rd:
          Memphis Burger (with bacon, banana slices and house-made peanut butter) @ Sesame's (N. Charleston, SC)
          (Don't knock it until you have tried it)
          Griddle seared Sabrett kosher hot dog w/ Meathead's Sabrett-style onion sauce @ my house.
          Last edited by HC in SC; November 22, 2014, 07:51 AM.

          Comment

          • smarkley
            Former Member
            • Jul 2014
            • 1426

            #6
            Make:

            1. Pulled Chuck
            2. Beef Ribs
            3. Pork Ribs

            Eat:

            See above!

            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4497
              • Stockholm, Sweden

              #7
              Make:
              1. Beef tenderloin. Holy cow, that's good.
              2. Pulled pork
              3. Chicken

              Eat:
              1. Brisket
              2. Ribs
              3. Pulled pork

              Comment

              • _John_
                Former Member
                • Jul 2014
                • 2447

                #8
                Make:
                1. Pulled Pork
                2. Ribs
                3. Pork Loin

                Eat:
                1. Brisket
                2. Pulled Pork
                3. Ribs

                Comment

                • David Parrish
                  Founding Member - Pit Boss Emeritus
                  • May 2014
                  • 5049
                  • Charlotte, NC

                  #9
                  Make:
                  1. Pulled Pork
                  2. Bone in chicken with skin
                  3. Ribs

                  Eat:
                  1. Pulled Pork
                  2. Brisket
                  3. Ribs

                  I also love pulled chuck roast and boneless short ribs.

                  and Prime Rib... Hmmm PR may need to go on the list above...

                  Comment

                  • cdd315
                    Founding Member
                    • Jul 2014
                    • 359
                    • Warman, Saskatchewan Canada
                    • Curtis D

                      BGE Large
                      45 gal Imp. UDS
                      Weber 22.5" Silver - for the lake
                      Weber 22.5" OTG - 2014
                      Centro Natural Gas - on it's last legs

                      Couple Maverick ET-733's
                      Thermapen
                      ThermoPop
                      BBQ Guru DigiQ II

                      Beer - Original 16
                      Bourbon - Bulleit
                      Rye - Gibsons Sterling

                    #10
                    Make:
                    1. Beef Ribs
                    2. Pulled Pork
                    3. Chicken (any)

                    Eat:
                    1. Beef Ribs
                    2. Beef Ribs
                    3. Beef Ribs

                    Ya, just like that

                    Comment

                    • SmokinBee BBQ
                      Former Member
                      • Nov 2014
                      • 7
                      • Missouri

                      #11
                      Make Pork ribs Whole chicken Pulled pork Eat Beef tenderloin Pulled pork Chicken wings on PBC

                      Comment

                      • Beefchop
                        Charter Member
                        • Oct 2014
                        • 480
                        • Lafayette, LA
                        • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

                        #12
                        1. Ribs
                        2. Bacon
                        3. Boudin or Homemade Sausage

                        Comment


                        • Eastonbeef
                          Eastonbeef commented
                          Editing a comment
                          Mr. Beefchop, I make my own sausage also.
                          I tried a recipe for boudin because it seems to have all the flavors I love. It was disappointing.
                          I'm sure boudin recipes must be very regional, but would you have any tips for me to make a good authentic boudin?
                          Thank You!

                        • Beefchop
                          Beefchop commented
                          Editing a comment
                          Awesome! I'm thinking of starting a thread on sausage making. Boudin is a regional specialty that I haven't yet attempted. I've cooked it, but haven't stuffed my own. I know that they use a mixture of pork and rice and am checking around with the locals to see if anyone has a good recipe/tutorial.

                          I'll share what I learn ASAP.
                      • SwampDonkeyzBBQ
                        Charter Member
                        • Sep 2014
                        • 419
                        • Huntsville, Tx

                        #13
                        Make & Eat:
                        1. Pork Butt
                        2. Brisket
                        3. Any type of Rib

                        Comment

                        • bbqoaf
                          Former Member
                          • Jul 2014
                          • 752
                          • Calgary, Alberta, Canada

                          #14
                          Make:
                          1 - 3 Anything new I have not tried or perfected yet. I have the most fun creating and experimenting hands down.

                          Eat:
                          1. Prime grade prime rib or ribeye steak.
                          2. Brisket.
                          3. Smoked salmon or trout (if fish is really fresh and wild, if not, can't go wrong with a steakhouse burger or the Korean Kalbi on this website).

                          Comment

                          • IrondeQuer
                            Founding Member
                            • Jul 2014
                            • 264
                            • Irondequoit, NY
                            • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
                              Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
                              Sierra Nevada Pale Ale * Shock Top Belgian White

                            #15
                            Make:
                            1. Brisket
                            2. Ribs
                            3. Pulled Pork

                            Eat:
                            1. Ribs
                            2. ABTs and other appetizers
                            3. Chicken

                            Comment

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                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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