Did you say 'line cutter'?
Posted on 07/11/2014 6:20:16 AM PDT by C19fan
Did you say 'line cutter'?
lol
“I really blame the GOP for this.”
Yeah, I agree and I sure hope that they don’t fund this invasion. But I think that the ground has shifted under our feet. For example, I don’t know what goes on in schools these days but someone who does said that the Howard Zinn book is a popular textbook across America. I’ve never read it but I think it essentially paints white men as the wellspring of all the the things that make this country such a bad place.
Anyway, one of these days reality is gonna set in but by then, I think, it’ll already be too late to ever go back to what America used to be about.
My mouth is watering. Is there a recipe somewhere I can try?
“I’ve worked myself up on BBQ by posting that picture. That’s a picture from La Barbecue, one of my top 3 favorites, 6th/Waller, Austin Texas.”
I’m cooking a tri tip roast tonight. I’m hoping it’ll be pretty good but I know it won’t compare with good Texas BBQ.
And then he did not have enough $20.’s in his wallet, so he had a flunky pay the difference.
Typical lib behavior, break the rules, be brazen about it, expect you’ll get special treatment, not have enough money for what you want, take it from someone else, then criticize those you made accept your largess.
Textbook. Insert your own different scenarios.
Yes there is, but it is 99% how you cook it.
The picture that I posted is typical Central Texas Brisket. The recipe is ridiculously simple, just three ingredients.
1 part Salt
1 part crushed black pepper
Central Texas Post Oak
I use that salt/pepper ratio on steaks too....it's really good, just don't over season.
Aaron Franklin has a great Youtube channel "BBQwithFranklin" that I follow on how to cook backyard BBQ. Using only post oak, cook your brisket at about 230 degrees following 1 1/2 per pound unless you wrap to speed it up. Franklin (and me) only use butcher paper to wrap the meat after about 3-4 hours if the brisket is over 10 lbs. I've done 5 briskets so far, and I still don't have it perfected....its much harder than one thinks.
Thank-you so much for the recipe. I’ll check out the youtube later. In AZ we BBQ with mesquite.
I have never ever mastered brisket and my husbands aches for the brisket of his youth, which was well marbled and juicy not stringy and dry.
I wish you the best with your efforts. Please feel free to post your picture of that bad boy hot off the grill or smoker. I love to eat vicariously.
Most of the people in line were on their lunch breaks from their real jobs, and yet the resident in chief feels free to cut the line and inconvience them.
I’m sure that never crossed his pea sized mind.
Try that without secret service protection there skippy, outside of Austin.
Besides, he shouldn’t be eating at all until after sunset—it’s Ramadan, after all.
OK..will do lulu! :)
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