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-   -   Salt pepper and oak (http://www.bbq-brethren.com/forum/showthread.php?t=48993)

barbefunkoramaque 09-09-2008 08:38 PM

Salt pepper and oak
 
Brisket, Salt, 60 mesh black pepper, your hands, post oak and 6 hours.

http://www.roadfooddigest.com/post/2...ler-Clips.aspx

Mares trims, Mueller don't.

The secrets of great barbecue are patience, diligence, timing, the ability to judge cooking temperatures and an instinct for what meat smells and feels like when it reaches the perfect level of doneness. Those secrets cannot be stolen.

Brauma 09-09-2008 09:00 PM

BBQ documentary. Loved it. I was surprised at how fast they cooked their brisket though.

You know Dell was close by... Wifi throghout the building. That was almost wrong.

barbefunkoramaque 09-09-2008 09:05 PM

Mine are done in about 8, never dry and at one inch thick are tender as all get out. Notice he does not separate the point and flat too. I have been there many times... both places.

BBC - Well that explains why they didn't get Vencil's slurs then. I won't draw attention to it, but I was more loving the BBQ than listening.

Bacon 09-09-2008 09:08 PM

Nice video. A lot of history with those two fellas. Didn't look like much action were in the restaurants, though it is a very small town.

I would stop by both places.

Oh, and gotta love the Sky Full of BACON!!

barbefunkoramaque 09-09-2008 09:09 PM

Quote:

Originally Posted by Bacon (Post 734314)
Nice video. A lot of history with those two fellas. Didn't look like much action were in the restaurants, though it is a very small town.

I would stop by both places.

Oh, and gotta love the Sky Full of BACON!!

Yeah I thought of you when I saw this. Hey, u ever been to Cotton Belt BBQ in Smithfield?

Bacon 09-09-2008 09:12 PM

Never been to Cottenbelt. Where's it at?

Tough my dad worked for the Cottenbelt Railroad before they changed names.

barbefunkoramaque 09-09-2008 09:15 PM

Quote:

Originally Posted by Bacon (Post 734322)
Never been to Cottenbelt. Where's it at?

Tough my dad worked for the Cottenbelt Railroad before they changed names.

LOL Off of HWY 1938 AND 820 IN THE old cotton warehouse RIGHT ON THE RAIL LINE. ODD HUH?

Bacon 09-09-2008 09:24 PM

Ha.. I'll have to check it out. Recommend anything from there?

BIGWILLY 09-09-2008 09:27 PM

how hot is his smoker, i heard one of them say 4 to 6 hours for brisket,

barbefunkoramaque 09-09-2008 10:00 PM

Quote:

Originally Posted by BIGWILLY (Post 734346)
how hot is his smoker, i heard one of them say 4 to 6 hours for brisket,

They both run fast and hot at 275 to 350. Long rests though. And if they didnt do sausage they would probably keep it at the higher end.

tommykendall 09-09-2008 11:08 PM

great vid. Good ol boys from TX

Qcrue2U 09-10-2008 01:12 AM

Great vid.. Thanks for the post!!

DaChief 09-10-2008 01:14 AM

Nice video...thanks!

orangeblood 09-10-2008 09:42 AM

Thanks for posting the link!

Southside Market in Elgin is good also.

barbefunkoramaque 09-10-2008 11:30 AM

Quote:

Originally Posted by orangeblood (Post 734646)
Thanks for posting the link!

Southside Market in Elgin is good also.

Go UT! Either that is the source of your name or you are referring to the orange grease bbq produces... actually these two places don;t have orange grease because theres nothing but salt and pepper. LOL


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