Posted on 06/18/2019 8:23:40 AM PDT by DFG
That does look good.
You can tell a real BBQ joint just by appearances.
We were in Luling a week ago. Went to City Market. At 5:00 in the afternoon.
Too late. They done sold out.
A true Texas barbecue joint has all the best meats. But you better get there while they have them.
Agreed.
And if it ain’t NY, it ain’t Italian.
8 hours a day- like any normal job- probably- 40 hours a week, two weeks 80 hours- $125 per hour
that’s turning into “If it aint Ny it aint Somalian” No thanks to obama
Hi.
Tell Reynolds company that the best ribs (among other cuisine), are found at Jr’s in Atlanta, near Grant park and Kojacks on Gandy at Bayshore in Tampa.
I have a PayPal account.
5.56mm
LOL.
5.56mm
:: Just because it’s smoked in Texas doesn’t make it “Texas Barbecue”. ::
Well, that goes without sayin’, Spirochette.
By definition barbecue ain’t smokin’ no matter what state yor in...
In Texas there are 3 kinds of open-fire cooking:
1. Grillin’...hot and fast (450-500).
2. Barbecue (BBQ)...long and slow over medium low heat (325-275). Only the vapors of the firewood used flavor the meat.
3. Smoking...really long over low heat (250-225) using the smoke from specific hardwoods to flavor the meat.
BBQ and smoking are world’s apart, partner. But you know that, right?
Texas bar-b-q used to be made in open air pits with big metal tops that were raised on a counterweight. Two of the best were the one in Mason and one on the top of the hill on 281 looking down at New Braunfels. Strictly one man operations. No buildings, just the pit and some outdoor tables and chairs under the stars and a big old oak tree.
They’d butcher a whole cow so sometimes you’d get steak as well as ribs and sausage based on whether it was a German, Polish, or Czech area. Served on a piece of butcher paper with pinto beans in a cup, half an onion (raw) and half a loaf of bread and all the Jalapenos you could eat.
You had to bring your own beer mostly, which in them days was Shiner, Lone Star or Pearl. Period.
Still some good pits around, but all in real buildings nowadays.
I like lean brisket Hickory or Pecan flavored; bbq or smoked. Spicy sausage, too. As long as it's Texas-style.
If it's served with sweet BBQ sauce, or, white potato salad (mayonnaise / Miracle Whip), or Boston baked beans, then it's NOT Texas-style regardless of technique.
Travel around the country and eat ribs. OK, seems a little steep but I’ll pay 10k...oh wait. They’re gonna pay me???
This thread has been done a number of times over the years
Is it true or legend
Permian Basin is pecan country! Pecan is great.
Fruit wood for pork.
BBQ
the never ending rivalry
There is no answer
Yup, I’m in Missouri and have plenty of hickory here on the property. Cherry too. After the first few hours, the meat has taken about all the smoke it can so I start mixing in oak since it lasts longer.
I actually prefer regular ribs but trimmed to St Louis style. Sometimes I buy them that way, sometimes I trim them myself. The dogs get most of the trimmings.
I suppose you’ve heard of smokingmeatforums.
Haven’t done beans yet but plan to. I do smoked salmon once in a while when I find salmon on sale. Smoked our spiral cut ham for Thanksgiving just to give it a bit more flavor and offset that sweet.
I’ve just about got the place fenced in and plan on getting a few small pasture type pigs. Then I’ll need to do a cold smoker setup for homemade bacon.
BOL......
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.