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Pit Smoked, or That Other Crap
04-25-2014, 09:29 PM
Post: #1
Pit Smoked, or That Other Crap
At one time, there was a local restaurant, that acquired a reputation of being one of the best around.

I finally had the opportunity to try the barbecue, and was disappointed. To me, it tasted like day old roast beef in mediocre sauce.

So, when it comes to barbecue, pit smoked is the best...in my opinion, and the best is smoked for damn near a day.

How about you?
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04-26-2014, 02:49 PM
Post: #2
RE: Pit Smoked, or That Other Crap
Pit smoke meat is the best. There's a place in Silsbee that I go for BBQ. I don't like my my BBQ drowning in sauce, especially ribs, so I always order sauce on the side. They have good sides and pies. I think the days before Thanksgiving & Christmas, they sell around 250 pies each day. On Thursday, they have oven baked banana pudding. Heck, I could make meal on their sides.

Jess, now you got me thinkinf of buying some hind chicken quarters and the largest bottle of Italian Salad dressing. I like to marinate the chicken over night, pull it out of the bag of marinate and dusted with a rub, then throwing on the smoker.

[Image: DSCN0163.jpg]

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04-26-2014, 05:53 PM
Post: #3
RE: Pit Smoked, or That Other Crap
(04-26-2014 02:49 PM)HarvestMoon Wrote:  Pit smoke meat is the best. There's a place in Silsbee that I go for BBQ. I don't like my my BBQ drowning in sauce, especially ribs, so I always order sauce on the side. They have good sides and pies. I think the days before Thanksgiving & Christmas, they sell around 250 pies each day. On Thursday, they have oven baked banana pudding. Heck, I could make meal on their sides.

Jess, now you got me thinkinf of buying some hind chicken quarters and the largest bottle of Italian Salad dressing. I like to marinate the chicken over night, pull it out of the bag of marinate and dusted with a rub, then throwing on the smoker.

[Image: DSCN0163.jpg]
A few years ago, my wife, and her mother, were out perusing garage sales. They wandered from the beaten path, ended up in a part of town they really didn't fit and found a church selling barbecue plates.

The plates had a leg quarter, potato salad and beans. All were beyond excellent and I've craved that chicken since.
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04-26-2014, 07:35 PM
Post: #4
RE: Pit Smoked, or That Other Crap
I haven't really found a good place to find good BBQ chicken. The secret of moist BBQ chicken is to brine it overnight or marinate like I do.

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04-27-2014, 09:49 AM
Post: #5
RE: Pit Smoked, or That Other Crap
(04-26-2014 07:35 PM)HarvestMoon Wrote:  I haven't really found a good place to find good BBQ chicken. The secret of moist BBQ chicken is to brine it overnight or marinate like I do.
The chicken that was so good, must have been marinated. The skin was almost burnt, but the meat was super tender and juicy. If it had just been placed on the pit, the meat would have been dry.
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04-27-2014, 12:20 PM
Post: #6
RE: Pit Smoked, or That Other Crap
In one episode of Diners, Drive-ins & Dives, the restaurant cooked the chicken in a pit running about 225°, which leaves the skin a rubbery texture and they then finished it by dropping it in a deep fryer for three minutes to crisp up the skin.

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04-29-2014, 06:22 AM
Post: #7
Sad RE: Pit Smoked, or That Other Crap
Dang it!! It is 6:00AM and I am now hunger for some pit BBQ chicken and ribs!!!

Thanks guys....thanks a million!!!

Salivating till lunch...

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