Ongoing BUTT Thread..........and Ribeyes, and other stuff! :) - Page 4

BobBrisket · 12-28-2012, 04:17 PM

Quote:

Originally Posted by Boshizzle

Wow, it all looks delicious!

I have to visit El Paso sometime. I dug up an ad for a place in El Paso that used to advertise that they sold "Old Virginia Barbecue" back around the turn of the 20th century.

Would you happen to know the name of the place? I'd be curious to see which palce it is. I'm wondering if it's the old Bill Park's place that closed down years ago.

Boshizzle · 12-28-2012, 04:29 PM

E. Scott, 401 E. Second St. They also served tamales, chili, and enchiladas.

Soonerman71 · 12-28-2012, 04:39 PM

Yeah, I saw the table on its side and figured that's what was going on.

BobBrisket · 12-28-2012, 04:56 PM

Quote:

Originally Posted by Soonerman71

Yeah, I saw the table on its side and figured that's what was going on.

I'm on the Eastside. Winds weren't that bad, just those gusts getting channeled between the houses messed with the pits a bit.

BobBrisket · 12-28-2012, 04:59 PM

Quote:

Originally Posted by Boshizzle

E. Scott, 401 E. Second St. They also served tamales, chili, and enchiladas.

I thought that would be in Central El Paso, but it comes up as an address in Fabens, TX which is a town within the outskirts. Would be interesting to find more info on that place. Pretty much every place around here will have tamales and enchiladas on the menu

. The chili is interesting though. Some places have it, but never really authentic type chili.

1911Ron · 12-28-2012, 06:38 PM

Bob do you have a second rack on your UDS?

12-28-2012, 04:29 PM	#47
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	E. Scott, 401 E. Second St. They also served tamales, chili, and enchiladas. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-28-2012, 06:38 PM	#51
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Bob do you have a second rack on your UDS? __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

12-28-2012, 04:39 PM	#48
Soonerman71 Is lookin for wood to cook with. Join Date: 10-22-12 Location: El Paso, Texas Downloads: 0 Uploads: 0	Yeah, I saw the table on its side and figured that's what was going on.