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JudgeTex
05-16-2005, 04:08 PM
Hey all...

Neil told me to come over here and properly introduce myself.

I heard about y'all from Jackson'sDad. I was at his place this weekend for a get-together and noticed his Bandera. We got to talking, and he told me about the donation y'all made in his son's name. I figured that those are the types of people I like to associate with, so here I am.

I got my first Bandera about 5 years ago (I need a new one, even though Old No. 1 still cooks).

I smoke mostly pecan, oak, and mesquite.

I usually do brisket, beef ribs (yes, we do eat those in Texas), 2-1/2 and down pork ribs, and on Thanksgiving I have Turkey duty (looks like hell but tates pretty dang good). Not much for yardbird unless I'm going to shred it and make a sandwich. My specialty is pork shoulder (or Boston butt, if you are so inclined) which I wrap in banana leaves that I soak in water overnight and smoke it until the bone pulls out clean.

I make my own sauces, which vary, depending on what I'm putting them on. I am a pretty firm believer that sauce doesn't go on the meat until the meat is on the plate, but I've had good BBQ made by folks that mop the sauce on all day while they cook.

I have never competed. Probably won't. I have made sauces and rubs for my uncle that he has used in competition. Not sure if he placed.

That's about it for BBQ. On a personal note, I am 31, married w/ a 4 year old girl. We live outside of Dallas. I'm about to start my third (an final) year of law school. And I make a mean pot of chili, when the weather's appropriate.

Nice meeting y'all.

Real men don't put beans in their chili.
Judge Tex

Ron_L
05-16-2005, 04:44 PM
Oh no... not the chili and beans issue! :)

Welcome to the group!

I've done the banana leaf thing with a butt to make Kalua Pork (Hawaiian style). Comes out great!

...ron

icemn62
05-16-2005, 05:08 PM
Hello, and welcome to the group, join the fray, grab a cold one, don't be shy. Does the banana leaves add anything in the way of flavor?

spicewine
05-16-2005, 05:17 PM
Welcome Bro!!

frognot
05-16-2005, 05:35 PM
Welcome aboard, JT! Lotsa good folks, advice, dam-foolishnesss, etc here.

parrothead
05-16-2005, 05:41 PM
Welcome!

Solidkick
05-16-2005, 05:54 PM
Welcome my new brother!! Sounds like if you ever did want to compete, you know how to cook what needs to be turned in! :)

Bigmofo300lbs
05-16-2005, 05:57 PM
Welcome aboard!

Bigmista
05-16-2005, 06:17 PM
Welcome Brother!

Where in the world do you get banana leaves in Texas?

Bigdog
05-16-2005, 08:33 PM
Here come the judge...here come the judge. :lol:

Welcome my new brother.

thillin
05-16-2005, 09:34 PM
Oh no... not the chili and beans issue! :)

What do you expect he's a Texan. No crappy fillers down hear, all meat.

Welcome fellow Texan!

Which direction out of Dallas are you? I'm E of Plano. And the old gasser brdbbq is straight North.

BrooklynQ
05-16-2005, 10:07 PM
Welcome.

Neil
05-17-2005, 03:40 AM
Welcome aboard Judge. Enjoy what you learn and share what you know. I'm envious of anyone who gets to use pecan on a regular basis.

Trout_man22
05-17-2005, 06:21 AM
Welcome

jt
05-17-2005, 07:40 AM
Welcome, Judge.

Arlin_MacRae
05-17-2005, 08:11 AM
Here come the judge...here come the judge. :lol:

Welcome my new brother.

You're dating yourself there, Bigdog. Oops, so am I. ;)


Welcome, Judge Tex! Shuck the robes, loosen up the tie, and pull up a lawn chair.

Arlin

JacksonsDad
05-17-2005, 08:19 AM
Hey, JT, glad you found it...now waste several hours of you life away pouring over the forum posts...I did. :lol:

PS: It's not a waste considering the wealth of information, I am just quoting my wife!

Aeynghus
05-17-2005, 08:37 AM
Big Welcome. Lots of gud chit in here.

JudgeTex
05-17-2005, 10:24 AM
Thanks for the hearty welcome, fellas. Here are the answer's to a few individual questions.

iceman: No, the banana leaves don't add to the flavor. I did it once to make kalua pig for a luau out by the pool and it came out great. I figured if it ain't broke, don't fix it, so I use em every time.

bigmista: I get banana leaves at Central Market. It's a specialty grocery place run by HEB. Like a Supre Whole Foods. Great butcher shop, seafood, and the produce department is like a farmer's market.

thillin: We aren't too far apart. I live on Firewheel golf course there at Cambell Road and Garland Road close to 190.

Jorge
05-17-2005, 10:48 AM
Hey, JT, glad you found it...now waste several hours of you life away pouring over the forum posts...I did. :lol:

PS: It's not a waste considering the wealth of information, I am just quoting my wife!

Just tell me that he isn't one of "them", hullabaloo kaneck kaneck and such...

Welcome Judge!

brdbbq
05-17-2005, 11:02 AM
thillin: We aren't too far apart. I live on Firewheel golf course there at Cambell Road and Garland Road close to 190


Welcome we are all within as Passing distance of each other, with regards o Central Market it's one of my favorites but don't go hungry.

BTW thillin don't pass gas no more to cook that is.

Bigdog
05-17-2005, 11:10 AM
We aren't too far apart. I live on Firewheel golf course there at Cambell Road and Garland Road close to 190.

So Judge, are you a golfer then?

JudgeTex
05-17-2005, 11:53 AM
I'm an ex-duffer, nt a golfer.

and HOOK 'EM

Jorge
05-17-2005, 11:56 AM
I'm an ex-duffer, nt a golfer.

and HOOK 'EM

You Sir, are a fine Texan!

Bill-Chicago
05-17-2005, 12:10 PM
Welcome Tex,

And your right, Chili ain't Chili if you don't add corn AND beans.

I'll share with you my recipe for a little dish I invented that I like to call Frito Pie.

JudgeTex
05-17-2005, 12:17 PM
Hominy is ok in chili. Fritos are ok underneath chili. Cheese is ok on top of chili. And beans are ok next to chili.

brdbbq
05-17-2005, 03:56 PM
little dish I invented that I like to call Frito Pie.


Please include your bullchit Alamode.

racer_81
05-17-2005, 05:16 PM
Welcome, fellow Texan.

And....none of that bean crap in chili.

dapittboss
05-17-2005, 05:19 PM
Welcome, Come by often and don't be shy!