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Dare I ask - how do I make quick BBQ?

HubHub Posts: 56
edited 7:49PM in EggHead Forum
I've done my fair share of low and slow cooks on my egg and the results are almost always great. But today is different. I am really craving a BBQ sandwich and just received a shipment of BBQ sauce that I had shipped across the country. It is supposed to be one of the best sauces in the world (never tried it) and I am dying to try it tonight. :cheer:

The problem is that I don't have time for a low and slow! What can I cook on the egg in a couple of hours or so and then make a BBQ sandwich out of it? I thought about chicken, but am not a big BBQ chicken fan. I've even considered a BBQ pork chop sandwich, but that doesn't sound right either. How can I do a modified, quick pulled pork or pulled beef sandwich in 2-3 hours or so? :blink:

I really appreciate all the help and advice on this forum. It is an invaluable tool.
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Comments

  • Carolina QCarolina Q Posts: 8,146
    I've never tried it, but apparently, you can have a 9 lb butt ready in three hours!

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1026870&catid=1
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • fishlessmanfishlessman Posts: 16,924
    i never cook them, but pork steak cut from the butt might be a good option. baby backs would also be an option, smoke for a couple hours then foil til they fall apart and make a sandwich
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  • gdenbygdenby Posts: 4,453
    How 'bout a "fattie." Pork sausage roll, perhaps rolled out, and wrapped around onions and/or peppers, or just covered with a good rub. 250 dome, raised, direct until interior of 180, about 1.5 hrs. Then slice, slather and put on bread.
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  • MickeyMickey Posts: 16,267
    What is the BBQ sauce???
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • i would put a chuck roast on direct to crisp up the outside with some smoke and as soon as that is done throw it in a dutch oven with some beef stock and cover it simmer till falls apart add enough stock to let the fat float to the top and skim . them boil it off and serve with you sauce .. look up clayQ's pulled beef for guidance
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  • CBBQCBBQ Posts: 610
    It's amazing how regionalized pork steaks are. But they ar a big thing in the midwest. They were my biggest seller, by far, this past year. It's also our "go to" cook when nothing else jumps out or people stop by for a few drinks.
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  • jeffinsgfjeffinsgf Posts: 1,259
    Pork steaks cooked moderately slow are ready in about 45 minutes. Slathered in BBQ sauce they're one of my favorites.

    Tri-tip takes no more than an hour, and is another favorite vehicle for BBQ sauce.

    Good old fashioned burgers take just a few minutes and I much prefer them slathered with BBQ sauce than any other condiment.
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  • fishlessmanfishlessman Posts: 16,924
    we used to have a chicken barb sandwich sold here, just a couple towns but they were big, sold everywhere within a couple miles, can only think of a couple places that still sell them now. pulled chicken dipped in a low sodium broth and slightly squeezed to keep them wet but not dripping, served on a cheap bun on a piece of lettuce and a dolop of mayo, cheap bluecollar lunch. were little tiny chicken shacks near all the mills selling them. you need to be 50 just to know what a chicken barb was. for something quick, pork steaks are as good as it gets and they take sauce well if thats your goal
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  • BigBadgerBigBadger Posts: 461
    Hub wrote:
    ........and just received a shipment of BBQ sauce that I had shipped across the country. It is supposed to be one of the best sauces in the world .....

    Really... What sauce?? (Upload pix)
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  • Wise OneWise One Posts: 2,645
    Hub - there are the times for a FoodSaver. Too late for this craving but I always try to put a bit up when I do some. Then when I have the craving, I just drop a bag in boiling water and have it ready in about 30 minutes. The best part is that when you're about to do some butts, you get to check your frozen supply and eat that 2 or 3 days prior to cooking. I think I may have to go pull out my last package right now.
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  • GriffinGriffin Posts: 6,776
    I suggest tri tip. It doesn't take long. I smoked one two nights ago for about an than an hour then turned the heat up at the end and seared both sides for a few minutes to get a nice crust. It was only two pounds so it cooked very quickly. It would be like having sliced brisket...very tasty but that cut of meat can be hard to find. Most people get them at the butcher. I lucked out and found it at a local grocery store.

    What's the sauce that you are dying to try?

    Good luck!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • BacchusBacchus Posts: 6,019
    Country Ribs of course. That's BBQ 101..... ;)
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  • 2Fategghead2Fategghead Posts: 9,623
    I just pulled a pack of PP out of the freezer. We smoked 20 pounds last week and made up 3 pound packs using a foodsaver. ;)
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  • BordelloBordello Posts: 5,926
    Just wondering how you did your reheat???

    Thanks,
    Bordello
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  • Clay QClay Q Posts: 4,418
    How about spatchcocking a chicken and then take it apart, sauce and re-heat 30 min., then call it a BBQ chicken samitch? You could have it done under 2 hours. Don't know about pork and beef under 4 hours...
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  • 2Fategghead2Fategghead Posts: 9,623
    We aren't pressed for time so we thaw out a pack and nuke it to eating temps. :P
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  • HossHoss Posts: 14,587
    I drop the frozen foodsaver bag into a pot of simmering water to reheat.
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Hoss. Now I know what to do straight out of the freezer. ;)
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  • HubHub Posts: 56
    The sauce is Arthur Bryants. Saw a special on the travel channel about it. I hope it as good as advertised!
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  • HubHub Posts: 56
    Thanks for all the responses. I decided to try something different. I bought some flank steak and am going to grill it, pull it, and then add the sauce. I will let everyone know how it turns out.
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  • HubHub Posts: 56
    whole_case_sweet_heat.jpg[img size=150]
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  • jeffinsgfjeffinsgf Posts: 1,259
    Sad thing is, as a devoted customer of Arthur Bryant's, their sauce, for some reason, tastes much better at their place than it does when used at home. Don't know the difference, but I'm not the only person I've heard voice this opinion.

    That said, I would lean toward the original, rather than the Sweet Heat you've got in the photo.

    Gates sauce is my favorite KC sauce to use at home. Arthur Bryant's has to be experienced at 18th & Baltimore.
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