24hourcampfire.com
24hourcampfire.com
Previous Thread
Next Thread
Print Thread
Hop To
Page 5 of 8 1 2 3 4 5 6 7 8
Joined: Jun 2006
Posts: 16,284
M
Campfire Ranger
Online Content
Campfire Ranger
M
Joined: Jun 2006
Posts: 16,284
Originally Posted by auk1124
Originally Posted by SandBilly
Originally Posted by Jim_Conrad
Originally Posted by SandBilly
Originally Posted by hanco
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!


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


No kidding?


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


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.

Other than at home - the best BBQ I've had was at Hodie's in Dalhart, TX.
Come to northern NM or southern CO for the best Mexican food. WAY different from southern NM/ west TX.


I've always been a curmudgeon - now I'm an old curmudgeon.
~Molɔ̀ːn Labé Skýla~
BP-B2

Joined: Mar 2009
Posts: 18,125
Campfire Ranger
Offline
Campfire Ranger
Joined: Mar 2009
Posts: 18,125
Originally Posted by mark shubert
Originally Posted by auk1124
Originally Posted by SandBilly
Originally Posted by Jim_Conrad
Originally Posted by SandBilly
Originally Posted by hanco
There is no place like Texas for Meskin food, bbq, and pretty women, especially women!!!


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


No kidding?


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


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.

Other than at home - the best BBQ I've had was at Hodie's in Dalhart, TX.
Come to northern NM or southern CO for the best Mexican food. WAY different from southern NM/ west TX.


Umm, it may be different , but the Mexican food in southern NM is excellent.


~Molɔ̀ːn Labé Skýla~
Joined: Jun 2005
Posts: 13,230
T
Campfire Outfitter
Offline
Campfire Outfitter
T
Joined: Jun 2005
Posts: 13,230
Originally Posted by stxhunter
THE best BBQ made in TX is in back yards.


This.

Joined: Nov 2007
Posts: 46,899
Campfire 'Bwana
Offline
Campfire 'Bwana
Joined: Nov 2007
Posts: 46,899
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


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
Joined: Mar 2009
Posts: 18,125
Campfire Ranger
Offline
Campfire Ranger
Joined: Mar 2009
Posts: 18,125
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe


~Molɔ̀ːn Labé Skýla~
IC B2

Joined: Nov 2007
Posts: 46,899
Campfire 'Bwana
Offline
Campfire 'Bwana
Joined: Nov 2007
Posts: 46,899
Originally Posted by SandBilly
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe

always interested in a good recipe.


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
Joined: Apr 2013
Posts: 1,022
T
Campfire Regular
Offline
Campfire Regular
T
Joined: Apr 2013
Posts: 1,022
Originally Posted by SandBilly
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe

Is it the same sauce you smother on my johnson when you swallow it?

Joined: Mar 2009
Posts: 18,125
Campfire Ranger
Offline
Campfire Ranger
Joined: Mar 2009
Posts: 18,125
Originally Posted by Tico
Originally Posted by SandBilly
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe

Is it the same sauce you smother on my johnson when you swallow it?


Kid, move outta your mommas basement. Get a job you lowlife


~Molɔ̀ːn Labé Skýla~
Joined: Apr 2013
Posts: 1,022
T
Campfire Regular
Offline
Campfire Regular
T
Joined: Apr 2013
Posts: 1,022
Originally Posted by SandBilly
Originally Posted by Tico
Originally Posted by SandBilly
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe

Is it the same sauce you smother on my johnson when you swallow it?


Kid, move outta your mommas basement. Get a job you lowlife

A job? Hahahaha sucker the "government" is giving away a bunch of "free" money....

Joined: Mar 2009
Posts: 18,125
Campfire Ranger
Offline
Campfire Ranger
Joined: Mar 2009
Posts: 18,125
Originally Posted by Tico
Originally Posted by SandBilly
Originally Posted by Tico
Originally Posted by SandBilly
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe

Is it the same sauce you smother on my johnson when you swallow it?


Kid, move outta your mommas basement. Get a job you lowlife

A job? Hahahaha sucker the "government" is giving away a bunch of "free" money....


Hence my response to your classifieds ad.


~Molɔ̀ːn Labé Skýla~
IC B3

Joined: Apr 2013
Posts: 1,022
T
Campfire Regular
Offline
Campfire Regular
T
Joined: Apr 2013
Posts: 1,022
Originally Posted by SandBilly
Originally Posted by Tico
Originally Posted by SandBilly
Originally Posted by Tico
Originally Posted by SandBilly
Originally Posted by stxhunter
Originally Posted by SandBilly
Roger, you like vinegar based bbq sauce? I know you said you don’t sauce

on pork.


I have a good recipe

Is it the same sauce you smother on my johnson when you swallow it?


Kid, move outta your mommas basement. Get a job you lowlife

A job? Hahahaha sucker the "government" is giving away a bunch of "free" money....


Hence my response to your classifieds ad.

Interested in it?

Joined: Jan 2004
Posts: 11,349
Campfire Outfitter
Offline
Campfire Outfitter
Joined: Jan 2004
Posts: 11,349
Originally Posted by hanco
No place but Texas for bbq. We use mesquite wood, cook on pits made of steel. We don’t use grills or pellet smokers. Built this one last summer


[Linked Image from i.postimg.cc]

Springfield, MO has City Butcher, and I’ll put there bbq against antibodies. But, they’re from Texas...

$18/lb for burnt ends. They’re worth at least $20. Salt. Pepper. Smoke.
[Linked Image from i.imgur.com]

Everybody around here raves about KC bbq, I’ve decided I’m not a fan. Over sauced meat. Hurts because it’s my “local” style.


Originally Posted by MARCEL
Hope to get to Snows before she kicks the basting bucket. Met her at a BBQ festival back in 2015. Nice old gal. Her bbq is legendary.


Wife’s family is local to Snow’s, 20 miles away, but they haven’t been in 20 years. Don’t want to wait the 3 hours in line to get it.


Originally Posted by TheKid
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.


I’ve worked in Stephenville over the years, once was 30 days straight, Hard 8 was on our regular “circuit”. Only place I’ve been asked if I wanted my 1/2 smoked chicken ‘dunked’. Huh? Oh, you mean dunk the whole damn thing in a 5 gallon stainless bucket full of melted butter. Of course I want it dunked.

Joined: Jan 2016
Posts: 95,106
J
Campfire Oracle
Online Content
Campfire Oracle
J
Joined: Jan 2016
Posts: 95,106
Originally Posted by High_Noon
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°).


Do you have it wrapped in tinfoil when you finish it in the oven?


Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the left.

A Nation which leaves God behind is soon left behind.

"The Lord never asked anyone to be a tax collector, lowyer, or Redskins fan".

I Dindo Nuffin
Joined: Apr 2011
Posts: 150,067
Campfire Savant
Online Content
Campfire Savant
Joined: Apr 2011
Posts: 150,067
I’ve never tried white oak, will try it and half mesquite next time i bbq some chicken.

Joined: Aug 2011
Posts: 8,793
Campfire Outfitter
OP Offline
Campfire Outfitter
Joined: Aug 2011
Posts: 8,793
jaguartx: it's not necessary to wrap the brisket if yer roasting pan has a tight-fitting lid. Putting the brisket in the oven after 3-5 hrs. of smoking really cuts down on the hassle of maintaining the fire for hrs. & hrs. but you will need to add some water (or beef broth) and check the level every so often. You can also toss in some crushed garlic cloves. Don't forget a large quartered fresh Jalapeno as well.

hanco: try a mixture of ~ 1/3 Hickory and 2/3 white oak - just eyeball the ratio - it's not critical. 1/2 & 1/2 will also work well. I think you may like hickory better than Mesquite. Academy Sports generally has bags of white oak, hickory and mesquite if you have trouble sourcing wood.

Last edited by High_Noon; 04/18/21.

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
Joined: Apr 2011
Posts: 150,067
Campfire Savant
Online Content
Campfire Savant
Joined: Apr 2011
Posts: 150,067
Originally Posted by High_Noon
jaguartx: it's not necessary to wrap the brisket if yer roasting pan has a tight-fitting lid. Putting the brisket in the oven after 3-5 hrs. of smoking really cuts down on the hassle of maintaining the fire for hrs. & hrs. but you will need to add some water (or beef broth) and check the level every so often. You can also toss in some crushed garlic cloves. Don't forget a large quartered fresh Jalapeno as well.

hanco: try a mixture of ~ 1/3 Hickory and 2/3 white oak - just eyeball the ratio - it's not critical. 1/2 & 1/2 will also work well. I think you may like hickory better than Mesquite. Academy Sports generally has bags of white oak, hickory and mesquite if you have trouble sourcing wood.
.


Thank you, I will try it, have hickory and white oak stacked up. I never thought to try the white oak before. We have mesquite and pecan at the deer lease.


Is Live Oak any good for bbq?

Joined: Apr 2011
Posts: 150,067
Campfire Savant
Online Content
Campfire Savant
Joined: Apr 2011
Posts: 150,067
Built this pit for son in law about 10 years ago. Pay no attention to drunk police officer in picture.


[Linked Image from i.postimg.cc]


[Linked Image from i.postimg.cc]

Last edited by hanco; 04/18/21.
Joined: Apr 2011
Posts: 150,067
Campfire Savant
Online Content
Campfire Savant
Joined: Apr 2011
Posts: 150,067
Built this pit 30 years ago at work. Its cooked a lot of meat through the years.



[Linked Image from i.postimg.cc]upload an image

Last edited by hanco; 04/18/21.
Joined: Aug 2011
Posts: 8,793
Campfire Outfitter
OP Offline
Campfire Outfitter
Joined: Aug 2011
Posts: 8,793
hanco: nice smokers there... I've never tried Live Oak. Angelo's in Fort Worth uses white oak and they have some of the best brisket extant.

Did you use an arc welder on those or a mig?

Last edited by High_Noon; 04/18/21.

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
Joined: Apr 2011
Posts: 150,067
Campfire Savant
Online Content
Campfire Savant
Joined: Apr 2011
Posts: 150,067
Miller 250 arc welder, could use a wire machine at times, especially on thin metal. It be nice to have a plasma cutter also. I’m old, no use buying that stuff now.

Page 5 of 8 1 2 3 4 5 6 7 8

Moderated by  RickBin 

Link Copied to Clipboard
YB23

Who's Online Now
733 members (10gaugemag, 222ND, 222Sako, 16penny, 160user, 12344mag, 80 invisible), 2,709 guests, and 1,370 robots.
Key: Admin, Global Mod, Mod
Forum Statistics
Forums81
Topics1,187,626
Posts18,398,690
Members73,817
Most Online11,491
Jul 7th, 2023


 







Fish & Game Departments | Solunar Tables | Mission Statement | Privacy Policy | Contact Us | DMCA
Hunting | Fishing | Camping | Backpacking | Reloading | Campfire Forums | Gear Shop
Copyright © 2000-2024 24hourcampfire.com, Inc. All Rights Reserved.
Powered by UBB.threads™ PHP Forum Software 7.7.5
(Release build 20201027)
Responsive Width:

PHP: 7.3.33 Page Time: 0.252s Queries: 15 (0.005s) Memory: 0.9121 MB (Peak: 1.0905 MB) Data Comp: Zlib Server Time: 2024-03-28 15:40:32 UTC
Valid HTML 5 and Valid CSS