18 bucks for a sheet of paper and tiny Styrofoam cups?
There must be some margin in it!
Schit cuts of meat are all out of proportion to what they should be. And it reflects in today’s BBQ prices. So does the fact that it’s so trendy now.
Serving on paper is a nostalgia thing. Traditionally meat markets would serve BBQ on certain days/weekends and that’s how they handed the meat over the counter. On a piece of butcher paper.
Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
Better than Coopers, easily. Coopers sirloin is better, only because Opie’s doesn’t serve it. Their sauce sucks too tho, I like Most BBQ with sauce. Some I eat dry, some sauce.
if yer asking about BBQ, good BBQ is sorely lacking in EP. State Line & Johnny's are probably the best two, but they don't really compare to the other TX BBQ joints I mentioned.
The messikan food here is not my favorite but I do like The Little Diner (inventor of the Gordita) and I like L&J over by the cemetery. Most other messikan food here leaves a lot to be desired IMHO. A lot of red chili slathered all over everything. I prefer green. There's some places here that make absolutely stellar green chili - Hatch.
The messikan food here reminds me of the dinner scene in The Three Amigos:
Last edited by High_Noon; 04/17/21.
l told my pap and mam I was going to be a mountain man; acted like they was gut-shot. Make your life go here. Here's where the peoples is. Mother Gue, I says, the Rocky Mountains is the marrow of the world, and by God, I was right. - Del Gue
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
I have a smoker and I make some pretty stellar BBQ brisket. As others have stated, it's not the sauce, but the wood you use in your smoker. You should also use a smoker with an offset fire box. I don't particularly like mesquite - tastes a bit like turpentine IMO. The key is to mix yer wood. I generally smoke a brisket for 1 hr./lb., so a 12 lb. brisket will be on the smoker for 12 hrs. (low and slow ~ 220°). I start by rinsing the brisket, patting it dry and then using a dry rub - none of this basting crap - cook the brisket fat-side up and it bastes itself. I then make the fire (do not use lighter fluid of any kind or it will ruin the flavor of the meat) with a mixture of hickory and white oak, but a bit heavier on the hickory. After about 3-4 hrs. or slightly more, when I think a good smoke ring has formed, I'll wrap the brisket in foil throwing in 1-2 quartered jalapenos - I do this because if I leave it unwrapped for any longer, the smoke flavor can become overpowering. After wrapping the brisket - I use straight white oak. Mixing white oak and hickory also limits the power of any one wood. White oak is more benign. Mesquite, pecan, hickory, apple wood, will impart a very strong flavor if it's not tempered with another wood. As an example, a Bud of mine once smoked a brisket for 14 hrs. using only pecan wood. I asked him how it was and he said he schidt pecan fire the entire next day. Since I have no desire to schidt pecan fire, I haven't attempted to recreate the feat.
I have also smoked unwrapped using straight white oak for ~12 hrs, with excellent results. And when I don't feel like tending a fire for 12 hrs., I'll sometimes throw it in the oven (in a large roasting pan), after 4 hrs. of smoking, to finish (at 220°).
Last edited by High_Noon; 04/17/21.
l told my pap and mam I was going to be a mountain man; acted like they was gut-shot. Make your life go here. Here's where the peoples is. Mother Gue, I says, the Rocky Mountains is the marrow of the world, and by God, I was right. - Del Gue
if yer asking about BBQ, good BBQ is sorely lacking in EP. State Line & Johnny's are probably the best two, but they don't really compare to the other TX BBQ joints I mentioned.
The messikan food here is not my favorite but I do like The Little Diner (inventor of the Gordita) and I like L&J over by the cemetery. Most other messikan food here leaves a lot to be desired IMHO. A lot of red chili slathered all over everything. I prefer green. There's some places here that make absolutely stellar green chili - Hatch.
The messikan food here reminds me of the dinner scene in The Three Amigos:
I was asking about BBQ down around MacAhole.
Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
