07-23-2010, 10:34 PM
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
Originally Posted by barbefunkoramaque
Now this video is a reality check to anyone that is not in Texas. I have been around a bit up north up off in Kansas, which might as well me the damn North Pole and even up in Canadian Territory in Connecticut. Lots of people THINK their brisket is moist and tender.
See this video... there are so many things wrong with it I cannot even speak on it.... well... I can right about it. LOL
Note how much he has to struggle to slice. No the absence of any juices as he tells us its juicy.
Yes, you can grill then smoke and get a good product.
One more thing: This is Angus beef. Big Farking deal!!!!!!!!!!!!
My Select "crap" I get will blow a screwed up Angus any day of the week.
This guy should be shot, revived, killed, turned into a zombie, boiled peeled, have his skin put back on backwards and sent to a FEMA concentration camp. Or... well, at least we can sew some kinda patch on his chef's smock to let us all know he doesn't know chit.
My slicing with a Dull Pizza Knife.
Heheheeee. Hehee. Speaking from the back porch, and under the honorary FUNKMASTA NORTH tagline..... Check out that knife grip.... That dude has the white knuckle express going for him.
KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal
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Barbecue is not rocket surgery