What is your favorite meat to barbecue? Let us know by answering this poll question.

If you answer "Other", post a reply to let us know which meat.

Regards,
Chris

Question:
What is your favorite meat to barbecue?

Choices:
Brisket
Chicken
Pork ribs (either loin back or spares)
Pork shoulder
Sausage
Turkey
Other

 

Lamb first, second choice is Pork Neck (Char Sui style)

Ditto. Lamb is mine too.

Hands down Brisket, Ribs second.
And this still stands. Brisket is tops on the WSM. Nothing is better than beef except Bacon. I kill me.

This message has been edited. Last edited by: Bryan S,

Pulled beef is the current fav. Hard to choose though

Pork in all forms is my fave to barbeque.

The only meat that comes close is lamb when its really "on".


High heat grilling however.....lamb and beef come roaring to the front.

Lamb huh. yuck, lol I just dont care for it.
I dont have a single favorite so I didnt vote.

Dale, thought you Kentuckians like to do roadkill low and slow

Roadkill it is! Ask Dale about his smoked skunk soup, he brags about it I hear.

Cook so much brisket, butt and the such that I preffer cooking Prime Rib, sirloin tip roast, lamb almost anything but the contest 4 meats.

Jim

Pork loin roasts are one of my favorites
to smoke. That would be followed by turkey
drumsticks.

Whatever Momma say's I can cook.

Pastrami is my favorite, without question!!

Al

Hands down my family loves burgers made from beef, pork and veal. Since I do all the barbecuing I have to custom cook each one for all the family members. I love the Genesis 1000 because it's so easy to clean.

Frank, I think burgers are considered "grilling" around these parts.

quote:

Originally posted by Dan Wicker:
Frank, I think burgers are considered "grilling" around these parts.

Hi Dan,
Ok spell it out for me, what's the difference?

Grilling is fast, done over high, direct heat, above 400 degrees. Burgers, hot dogs, steaks, kabobs, chicken breasts, sausages.. things done in typically under an hour, and more like 10-20 minutes.

Barbecuing is done over low heat, below 400 degrees, and more like 225-250. Tough, fatty cuts of meat are usually involved, along with smoke wood. Ribs, beef brisket, pork shoulder, whole chickens, whole turkeys.. things that typically take from 3 to 15 hours.

Ok in that case baby back ribs are my picks with tenderloin a close 2nd
Thanks

Baby back ribs--Bison and pork, chicken, turkey. goose, a lot of salmon, black cod, cheese. Really like the Bison--favorite of son in law and grandson.

18 year old Genesis
Smoke Vault gasser

Gotta say spare ribs here. Did a pork butt over the Memorial Day weekend, but my wife and family say spares are the best!