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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-30-2006, 06:38 PM | #16 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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10-30-2006, 07:25 PM | #17 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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Nice!!
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Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
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10-30-2006, 07:57 PM | #18 | |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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10-30-2006, 08:29 PM | #19 |
Full Fledged Farker
Join Date: 08-28-06
Location: Clinton, MO
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Good lookin' eats Richard.
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BDS-Jumbo Model 2743---18.5" WSM w/ mods---22.5" WSM---Proud Member - MOFO Chapter |
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10-31-2006, 05:23 AM | #20 |
Full Fledged Farker
Join Date: 10-25-06
Location: Closer than you'd like.
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PBS is just what it sounds like
Public BS! |
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10-31-2006, 06:25 AM | #21 | |
Full Fledged Farker
Join Date: 02-20-06
Location: Marana, AZ.
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Just jokin' with ya Man...You will NEVER meet a less "defensive" person than I. Good lookin' eats ya have there. Ken (not from Texas but got here as quick as I could.)
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Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT] |
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10-31-2006, 02:47 PM | #22 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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10-31-2006, 02:50 PM | #23 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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10-31-2006, 04:10 PM | #24 |
Full Fledged Farker
Join Date: 10-24-05
Location: Native Texan living in West Tennessee
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Well I always have to wade into a good controversy. I grew up in TX, but after having moved to TN and eaten BBQ from all over the country. I believe there is not a joint in the world with the best BBQ Brisket or any other kind of meat. The best Cue comes from the Backyard baby!!!!!!!!!!!
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Akorn Yoder Smoker YS640 Competition Set of Cast Iron Pots for Open Fire Have wood |
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10-31-2006, 04:28 PM | #25 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Opinions are like *******s. They all stink and everyone has one. I can see the guy liking the gimicy next day brisket. But is it really brisket in the true sense? "Cuts it in 1/2 inch thick slabs and tosses it on the grill." Sounds like he needs to do that, just to make it edible.
Rick Browne?....... Well he would have to qualify himself. I wonder what BBQ joints he has eaten at in TX or KC or TN or SC or FL? When I am qualifying someone, I will always ask their opinion on something that I know is bunk...like a movie or a restaurant. If they rave I know never to give credit to any of their opinions in the future. If they rant, my ears perk up a bit and he/she has credibility for the time being. I went to a party last night and they had brisket that everyone was raving about.....it was in a shallow dish and already had sauce on it????? I tried it and must have gotten a lesser cut, because I liked the sauce more than the meat and I normally don't do sauce. Anyway, it was bunk. The same guy smoked some spiral cut hams, They were way over smoked and I still haven't gotten the smell off of my hands. BTW, made 8 fatties today. Lots of minced serrano, minced fresh garlic, pepper jack cheese, and Owens hot sausage. Then I rolled them in Obiecues BBQ Bomber and threw them in the smoker for 6 hours.....yup, came out great.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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10-31-2006, 04:35 PM | #26 | |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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11-01-2006, 06:09 AM | #27 |
Full Fledged Farker
Join Date: 02-20-06
Location: Marana, AZ.
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Kincaid's has a good burger but I like Tommy's out by the lake. It's located inside a Texaco gas station. I'm also fond of the Fatburger chain.
Shoot...to look at me one would assume that I like EVERYONE'S burgers, in mass quantities.
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Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT] |
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11-01-2006, 12:10 PM | #28 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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As for burgers, so many to try, so little time. The ultimate gut bomb burger, though, is Dyers in Memphis. The flattened burger is thrown into a vat of grease. While in Memphis, there is also the "soul burger" at Ernestine & Hazels (a former whorehouse turned bar). Cooked to order behind the bar on a flattop grill with large amounts of pepper and something in an old mustard squeeze bottle that smells and burns like Worcheshire. Bun is grilled then topped with grilled onions.
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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11-01-2006, 01:31 PM | #29 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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11-01-2006, 01:57 PM | #30 |
Full Fledged Farker
Join Date: 08-23-06
Location: Garden City, NY
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Having grown up in Texas, I get it. Brisket is much more than just food in Texas it is part of the culture. People take it very serious and personal as you can see.
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