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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-24-2008, 12:02 AM   #16
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Quote:
Originally Posted by barbefunkoramaque View Post
The smittys that used to be Kreuz before smitty moved out and opened smittys and left kreuz by itself to later become smittys while the newer old smittys became kreuz?

those in the know will know what I am saying.

the place he speaks of, when the fams got in a fight and separated, the new place, smittys, split from kruez and built a new building while kruez stayed in the old market location. However, smittys had to get a judge to rule in his favor as he wanted to start his fire over at the new location with the coals of the fire at the old location, they had a big ceremony where they shoveled a portion of coals out of kreuz market (now smittys) and rolled it via wheelbarrow to smitty's, now kreuz.

thereby, still able to make the same claim that they were one of the oldest pits in Texas (because as anyone who ever ran a real pit, even with sundays off, the coals never die), thus, the longest running pit claim yet in a new building. Later they switched names and I would love to see how that happened.
Fantastic story. So oddly realistic it must be. I like that judge.
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Unread 10-24-2008, 07:16 AM   #17
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Unable to rate, please send samples
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Unread 10-24-2008, 08:36 AM   #18
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You said all that to say, "If the funk has flavor, it don't need no frills."
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Unread 10-24-2008, 09:33 AM   #19
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Quote:
Originally Posted by Bigmista View Post
You said all that to say, "If the funk has flavor, it don't need no frills."
What we need is a guy with deep, deep pockets and that owns a construction company so he can go to all these BBQ Pageants, lay a slab, build a brick long-pit like I have in the picture, with steel doors and all, put on some great old school cue and turn it into the judges in butcher paper, thereby loosing each time but making the point. then... on to the next town.

I figure it would take $348,633 per year with all the trucks, bricks, concrete and steel as well as meat traveling from pageant to pageant.
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Unread 10-24-2008, 01:52 PM   #20
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That's why I like IBCA. Only thing in the box with the meat is a sheet of foil to make sure the styrofoam doesn't melt.
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Unread 10-24-2008, 02:05 PM   #21
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That's why I like IBCA. Only thing in the box with the meat is a sheet of foil to make sure the styrofoam doesn't melt.
iT TOOK ME 3 MONTHS OF BITCHIN TO GET SOMEONE ELSE TO SAY THAT!

That plus their rules on chicken 1/2 jointed.

and

"All garnishes and condiments
are prohibited, as they do not reflect the true quality of the cooked meat.

Meats may be cooked with sauces and/or other liquids, but once the cooking is complete, sauces and/or liquids cannot be added. NO PUDDLING IN BOTTOM OF TRAY.
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Unread 10-24-2008, 02:36 PM   #22
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I always seem to do better in IBCA contests...
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Unread 10-24-2008, 04:04 PM   #23
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Mista, you make good Q.

You were saying this over the phone... about IBCA.

What did I say? I think I said that the whole garnish thing was made up so that those that lacked traditional BBQ skills could compete with those that had them.

Kind of like if you were in a college classroom in say Texas, full of advanced physics students and someone let the half of elementary students from say, Kansas, get one half of their grade average based on how well they colored inside the lines in a coloring book.

The kids from Kansas could actually compete with the physics majors.

Of course I said that in a private conbversation and would never write it in this forum.
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Unread 10-24-2008, 04:32 PM   #24
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Sad to say my only Texas experience is Cooper's. Not that it wasn't great, but that that is the only one I have sampled. No Kreutz, no Smitty's, no anything else.
My brother lives just outside of Austin and took me to Cooper's.
Where are the other old school you speak of?
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Unread 10-24-2008, 05:26 PM   #25
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Quote:
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Sad to say my only Texas experience is Cooper's. Not that it wasn't great, but that that is the only one I have sampled. No Kreutz, no Smitty's, no anything else.
My brother lives just outside of Austin and took me to Cooper's.
Where are the other old school you speak of?
Cooper's, run by the Wooten's I think is not considered by anyone to be a MECCA. Maybe some marketers. They claim the old "BIG CHOP" restaurant as their heritage.

TEXAS MECCAS

Lockhart 2003 Texas Leg made this city, which holds the three oldest BBQ families in Texas) as capitol of BBQ in Texas.

Kreuz Market THE OLD BUILDING (Pronounced Krites) 1900 1999 Rick and Don Schmidt were forced to move to new Building.

Smittys - where the old Kruez Market was but when the Schmidt Family took it over it became Smittys Market in the late 40's.

In short the Kreuz Family started it then Schmidts bought it from them, renamed the old facilty Smittys market in 1948 then in 1999 had a fight with the Kreuz side and moved to a new building calling the new building Kreuz Market (reclaiming a portion of the coals from Smittys market, which was the old Kreuz market before 1948. They kept the name but the Scmidts oddly took the name of the Kreuz as a business.

Blacks (1932) Took the "longest family run BBQ" title away in 1999 when Smittys and Kreuz split.

Southside Market - Elgin, Texas (Vince Mares of the Taylor Cafe came from here in the 40's. Home of the famous Elgin sausage. started in 1886 or so but didn't get run continously until the 1940s.

Taylor Cafe - Taylor Texas also known locally as Vencil's.
Louie Mueller's BBQ 0 Taylor Texas

Sonny Bryan's BBQ - 1910, Dallas, an Oak Cliff location opened in 1935 and 1958 another

Angelos of Fort Worth 1957 (used to be my fav until I went to Lockhart) primarily this joint, which was a bar that had the coldest beer in Texas, served BBQ to sell more beer.
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Unread 10-24-2008, 06:32 PM   #26
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I feel so educated now.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



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Unread 10-24-2008, 06:47 PM   #27
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Quote:
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I feel so educated now.

U're such an elitist Mista.
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Unread 10-24-2008, 06:52 PM   #28
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Quote:
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I had a feeling. But I get it. Best places I've eaten are served that way.
Just picked up the book "Legends of Texas BBQ." Great read and very informative about Old School BBQ.
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Unread 10-24-2008, 07:08 PM   #29
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<---BBQ Snob
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 08-12-2009, 05:18 PM   #30
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today's classic worth another look
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