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BBQ - LIKE IT OR LOVE IT? A Colorado State Open Thread, 6/18/2023 [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2023-06-19

The Colorado State Open Thread is for items of critical interest to people of Colorado. Oh, sure. There are people with tangential ties to the state who tune in, but i mainly write for my fellow Coloradoans.

One of the things that was tough to find in good quality and taste when I moved to Colorado in the early 1990s was good BBQ (or Barbeque, or Bar-B-Q, or however you wish to spell it). I would drive long distances to Daddy Bruce's in Boulder, a Texas restaurant just off Leetsdale in Denver (Sam Houston?), and a few select others. Now, I find it fun to be able to choose from a wide variety of both styles and meats and they’re all over the state.

When I would go home to the Kansas City area, I would always — always, want some BBQ. One meal, shared with my family or on my own, would be of smoked meats. Usually I like smoked beef, like brisket or ribs, but I also very much like pulled pork or ribs. I would also enjoy smoked chicken, sausage, or, at times things like smoked fish. Smoke in the BBQ beans was always to be celebrated, and my sides of choice are potato salad (not mustard potato salad) and coleslaw. I usually didn’t have room for dessert.

I have thought multiple times about having my own cooking column on Daily Kos that would focus on low and slow cooking. Would that be of interest to you folks? I like taking pictures of the food I make, and I’ve had some really good results with this smoker.

Pork “country style” ribs

Beef brisket on the left, pork shoulder on the right

Ham, with our Bichon Jack (ATB) waiting and hoping for a morsel to fall

I have a Traeger brand smoker (actually it is a “Smith and Wesson” branded one made by Traeger back in 2006). I have the 44 Magnum one rather than the 38 special because I wanted the large surface and I’ve cooked 12 racks of pork spareribs in it. It’s now 17 years old, has some rust and needs a repair to the thermostat control, but I have had a lot of wonderful meals cooked over this device. It is a wood pellet smoker. My first smoker was a Weber Smokey Mountain smoker, heated by charcoal, but there was no easy way to control the temperature, especially over a cook that took 8-12 hours. This wood pellet smoker can set the temperature and then keep it at that temperature, even over a snowy winter night at zero degrees.

There are other materials that can be used for smokers, including propane, natural gas, electrical coils and wood logs. I am happy to discuss the makeup of smokers, grills, outdoor ovens, outdoor kitchens and the like. I am also very happy to discuss the ways of making various foods, like meats, vegetables, baked goods and more.

Please let me know what your thoughts are to some Colorado cooking diaries every now and then. Until then, the floor is yours...

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[1] Url: https://www.dailykos.com/stories/2023/6/19/2176401/-BBQ-LIKE-IT-OR-LOVE-IT-A-Colorado-State-Open-Thread-6-18-2023

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