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Fred_Bearwe leave the bone in
Steezy_IN_KCWell... looks like the team has spoken.
We've settled on "Alburnt Einswine"
Personally I was pulling for "All fired up and kicking ash" but you win some and lose some.
I'll post the results of our next competition.
Plus if anyone has a solid and legit recipe that they want me to try... I'll see if I can't make it happen.
willifastSmoke with peach wood
Steezy_IN_KCInteresting idea... I've never heard of anyone doing that before. I wonder if it would be super sweet just like a peach.
I just bought a bunch of this JD's... It smells AMAZING!
willifastThat's what I use when I smoke, and when we were competing in Memphis most of the pro guys use peach. It gives the meat a sweet flavor and holds way more smoke than any other fruit wood. That's mostly Carolina and Memphis style although, I don't know much about Kansas City style other than its much hotter
Steezy_IN_KCOkay, I'm back up to speed. Kansas City BBQ has caught the reputation to have the hottest bbq. Although most of our restaurants offer a spicy version, the original recipes are very tangy and savory. It's traditional to use bolder wood flavors such as oak, hickory or mesquite.
I've had southern BBQ a few times, but truthfully I'm not very well-versed in our different cooking styles. The few examples that I've had were vinegar based and that's just not my cup of tea. To each their own. We have a vinegar based place in KC called Arthur Bryant's and people eat the shit out of it. Just not me lol
willifastPeach will get you the most sweet smoke flavor so paired with a hotter KC dry rub and sauce it could be interesting. When I competed in Mempis in May most people were running peach or a peach/ hickory mix for more kick. You could also add some 1/4ed onions into the smokebox. That's a trick Malcolm Reed taught me. Will you be curing/injecting/glazing your meat?
Steezy_IN_KCwe start by injecting, and dry rub (pellet envy base) we then start the cooking process. We use the Texas Crutch once we are about half way into the stall (Butter, brown sugar and a little more dry rub) use the crutch for roughly an hour. Then pull the pork butt out of the crutch and move it close to the fire to start the bark process.
Chicken thighs we use a muffin loaf tins with 5 16th inch hole drilled in the bottom. Then we place that on top of a chicken broth bath. Basically beer can chicken.
Sorry for errors. On the phone isn't easy.