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need a wow factor

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Another option is pepper stout beef.  Serve on some crusty rolls with or without cheese and some horseradish sauce (Boars head pub style horseradish is my favorite store bought sauce). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    I was going to say hire some strippers to serve BBQ sandwiches.  Not sure if that is the "wow" you're going after, but it would work.  
    ------------------------------
    Thomasville, NC
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  • Jeremiah
    Jeremiah Posts: 6,412
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    Get @northGAcock to cook tri-tip for your guests. I dont know how they'll feel about you afterward but they'll love him!
    Slumming it in Aiken, SC. 
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  • Theophan
    Theophan Posts: 2,654
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    Theophan said:
    I hope this isn't "blowback" -- I promise I'm not trying to give you a hard time, just want to understand the recipe.  It wants a brine with 12 oz of pickling salt. Won't that make it "cured" much like ham?
    I just looked up "pickling salt" and discovered that I!as mistaken in supposing it was like "curing" salt that has nitrites or nitrates in it.  This is just normal table salt without additives, etc..  Now I get it.

    Thanks!
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  • smbishop
    smbishop Posts: 3,053
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    Volgrill said:
    Biggest wow I've gotten is for paella.  But probably not a good idea until you've taken it for a test run or two with fewer people.

    I agree, I have wowed the guests with butts, ribs, ABTs, wings, pizza, etc.  Recently I served paella and it was more like a Whoa!!!!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • bgebrent
    bgebrent Posts: 19,636
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    @Theophan, give it a go and let me know what you think. Use smaller, 4-5# butt(s).
    needs no sauce and is excellent!

    Sandy Springs & Dawsonville Ga
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  • Theophan
    Theophan Posts: 2,654
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    bgebrent said:
    @Theophan, give it a go and let me know what you think. Use smaller, 4-5# butt(s).
    needs no sauce and is excellent!

    I cooked a butt fairly recently, so it may be a while till I cook another one, but I'll probably give it a try.  I've been happy with them the way I cook them, but I've never brined or injected one, and it's probably worth trying.  Thanks!
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