Dirtbuddy
is one Smokin' Farker
[ame]http://youtu.be/0eSFdddaRnk[/ame]
Nice tip on the sprinkle setting... hole up top. I might use that tip when I do two or three racks in my uds... but for my big rig, I use this
Ok, stupid question. He said not to buy St Louis cut ribs, but didn't he basically just turn this rack into St Louis cut ribs?
Donnie's got him by at least 3". Sorry, off to the PB.
Ok, stupid question. He said not to buy St Louis cut ribs, but didn't he basically just turn this rack into St Louis cut ribs?
Does anyone say that his ribs are anywhere near as good as his brisket?
I just like the way he cooks. I could hang out with him and cook. He has that, "fark the rules, this is how I do it" kind of attitude that is very compatible with my style of cooking.
I also like his measuring technique. "I'm gonna' use about this much pepper." I do that, too. I can't tell you how many times people have asked me for a recipe for some of my regular cooks, and I have to tell them I don't have one. Some people don't believe me.
CD
His brisket is the main attraction but his ribs are really really good too. Cooked perfectly and moist, nice flavor. Unlike most Q joints I've been too, his Q needs no sauce. Hopefully we don't have to wait too long for pt.2.
Ok, somehow I was under the impression that St. Louis was just a style of cut on spares, ie, removing the flap, evening them up etc., basically what he did.Spares have more meat. And usually cheaper around here. I'm assuming that's what he meant.
Ok, somehow I was under the impression that St. Louis was just a style of cut on spares, ie, removing the flap, evening them up etc., basically what he did.
I think it is a Texas thing -- sauce is optional on good BBQ. That's how it is at my house. I always make it available to my guests -- usually multiple sauces -- and I am not offended if they use sauce on my Q. To each his own. As for me, I love Q that needs no sauce, and prefer to eat it that way.
CD