Ok, it's time for a BBQ primer!

[U-Turn]

After I wiped the drool from my mouth and ate a twinkie to stop my stomach from growling, I decided that all of this begs for the First International Penturners BBQ cook-off. For those of you from Georgia, it could rival The Big Pig Jig!!! I use a ceranic smoker (not the BGE) and like to cook packer cut briskets an average of about 18 hours - the meat will make you want to hug yourself!!

 

[PenMan1]

Bill, as we say over in the Eastern part of the Empire State of BBQ, your recipe sounds so good "that your tongue will beat your brains out trying to get another bite"

FWIW: Stump and Son, just on the other side of the Big Chicken from you (Marietta) WON the first Big Pig Jig in 1982. Now those boys KNOW BBQ!

 

[Rick P]

Myself I like to start off first thing with a plate of my home made bacon then an Eskimo lunch.......three guesses what is getting cut up here.

With that much fat I'm guessing seal or maybe whale?

And we have a winner!!! Bowhead whale, the black and white is Muktuk, raw skin and blubber. The big block of dark very marbled stuff is the meat, also normally eaten raw. Muktuk is so fatty you can feel it warm ya up and the oil on your lips for days. Not for the faint of heart but better than feremnted walrus flipper, stink head or cold clams any day!

 

[moke]

Where's the BEEF!!! Us Iowa boys don't do fish on the grill!!! Iowa Corn Fed Beef Only at this man's BBQ----And only one cut for us here....fillets and the rest is hamburger!!!

Andy---if the BBQ doesn't kill us the Jack might!!!!

 

[BKelley]

All this talk about BBQ has done and gone made my mouth water. I think I will slide up to Lawrenceville GA to Hometown BBQ. They have got about the best BBQ around. How bout it folks, do any of you know of a better place within 25 miles of Hot Lanta?

 

[PenMan1]

Ben:
Hometown BBQ IS hard to beat! Believe it or not, I still have a soft spot in my heart for Old Hickory. Any time I over near Piedmont & Monroe Dr, I either slide in to old Hickory or slide by the Varsity, Jr for "a bag of rags" and a large "fo".

 

[PenMan1]

Moke:
The Jack MAY kill us! But, I figure that's my contribution to pen making. Without me, there would be a whole lot less of those JD blanks made from empty whiskey barrels.

 

[Rick P]

Not beef.....moose but notice I didn't have to wrap it in bacon to give it some flavor. Your right though telling your butcher "I'll take the softest least flavorful cut you got" is so much more "manly" than braving 20 foot seas for crab or packing out 900 pounds of moose meat on your back.

 

[U-Turn]

Dave's BBQ on Whitlock in Marietta is hard to beat - great collards as well.