Home Forums Hunting & Shooting Hunter's Campfire KD's BBQ Midland, TX

The quality of bbq improves, with the schittier the surroundings are. Most truly good bbq is found on paper plates, in a plywood shack or on the hood of a '79 El Dorado.

If you are looking for a good brisket to cook visit Costco. Last time I checked, this past Thursday, USDA Prime was $2.85 a pound

Used to eat at the Hard 8 in Stephenville back when baby sister was playing ball at Tarleton. Free beans and beer but they made up for it on the meat. It was good though.

There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!

It depends on where you're from and what you grew up eating. Brisket has never seemed like real bbq to me. The regional bbq around here is pork shoulder mopped with a spicy vinegar dip. That is what I think of when I think of bbq, by default.

It's all good but if I have a choice I will go for pork bbq every time.

Maybe where you’re at but the meskin food here is terrible.

I didn't grow up with either. For me beef brisket and pork ribs are way ahead of vinegar sauced pork shoulder.

I like steaks, chicken, pork ribs cooked on the bbq pit. Back straps, Axis meat, you name it. Brisket is about my last choice to put on the pit. Steaks and chicken are my favorites.

I like a big turkey, basted with brown sugar and water, it will look burnt until you cut it up. Damn they taste good cooked that way.

Yep, smoked turkey is way up there for me too. More bbq joints should do turkey.

No kidding?

Adding to my lack of culinary sophistication: to me, barbecue has always denoted sauce; if there isn't sauce, it isn't barbecue. Also, the sauce needs to be thick and sweet. As for the meat, I do not enjoy eating charcoal or char. I fully realize that all of this makes me a despicable human being.

Nope, i haven’t had any that can touch the food in NM.

If you have to put sauce on it, it isn’t bbq. That ruins the taste of the smoked meat in my opinion. The wood you use is the important thing for bbq. I like mesquite best, but pecan and hickory are very good. They use hickory in smoke houses, because it makes very little soot. Oak is ok, but soots up your pit like crazy..

But, it’s like this girl told me once, “ What the fuuck do you know?”

I like a good smoked brisket very much, that’s been cooked low and slow. Cooked perfect, with a thick smoke ring, tender and flavorful. And a good sauce...to me...makes it even better.

I've always wanted to go to NM just to try some of those dishes with the Hatch Chiles that you see on TV food shows every once in a while. Stuff looks delicious.

Stop it, you’re making me hungry!

I never use sauce on the briskets I smoke, no need for it.

That’s the whole idea of bbq. Some people think cooking on a gas grill in bbq.

And some people get legit upset when you tell them to put the meat back on the fire it's not cooked yet.

This. Sauce hides the flavor.