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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 12-13-2012, 09:18 AM   #31
jestridge
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Who in the hell is this Brad guy never heard of him.
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Unread 12-13-2012, 09:45 AM   #32
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Quote:
Originally Posted by jestridge View Post
Who in the hell is this Brad guy never heard of him.
From the original post:

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Originally Posted by deepsouth View Post
brad orrison owns 'the shed' bbq place in mississippi and has been on several bbq shows. here he is pimping oscar mayer pulled pork. i'd be willing to try it in a pinch if it's any good.
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Unread 12-13-2012, 10:00 AM   #33
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I don't think this particular product is the one that will get me to start eating stuff from Oscar Mayer.
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Unread 12-13-2012, 10:02 AM   #34
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Quote:
Originally Posted by Bluehawg View Post
If you read that quote in the first post from him it REALLY sounds like he has his hand in the development of the product. He says he has been "working closely" with them on it and goes on and on about how great it is. Sounds like he is a stakeholder and is expanding his market into prepackaged, mass produced products...

Actually, we've had this product in Memphis for years. We call it "Corky's" though...
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Unread 12-13-2012, 10:05 AM   #35
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Quote:
Originally Posted by deepsouth View Post
i don't disagree with this post. my guess is, brad cooks different bbq for comps and personally, but the stuff he sells is as you describe.
I'll have to agree also, I've been to the original in Ocean Springs a few times, it's more about the atmosphere than the food these days, it is a pretty cool place to hang out, have a few beers and listen to some live music. You also get some pretty good "resturant" BBQ as well. I do find it is better than the other few BBQ joints in this area...of course, we are not really famous for BBQ down in this part of the world.

It's a big name endorsement for sure.
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Unread 12-13-2012, 10:06 AM   #36
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Man. If it looks like this for the PROMOTIONAL photos...


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Last edited by deguerre; 12-13-2012 at 10:29 AM.. Reason: Farking spelling typo...
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Unread 12-13-2012, 10:18 AM   #37
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^^^ Mighty fine bark on that sample.

Looks like they spelled "bored" wrong though. Someone should've caught that.
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Unread 12-13-2012, 10:23 AM   #38
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Note to self: If you don't have anything nice to say, don't say anything at all.
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Unread 12-13-2012, 10:32 AM   #39
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I'd like to see the ingredient list on that, "pulled pork."
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Unread 12-13-2012, 10:34 AM   #40
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Also...since when is 11.5 OZ a "Family" size?!?
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Unread 12-13-2012, 10:37 AM   #41
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Quote:
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Also...since when is 11.5 OZ a "Family" size?!?
Exactly! Maybe if it's a one person family. That still wouldn't be enough for me!
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Unread 12-13-2012, 10:45 AM   #42
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Quote:
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Exactly! Maybe if it's a one person family. That still wouldn't be enough for me!

I think that would be more than enough for our family. I expect we'd have more than half a pound of leftovers too!

(what'd they do with the bark? )
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Unread 12-13-2012, 10:46 AM   #43
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Basinji pork?
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Unread 12-13-2012, 11:48 AM   #44
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Quote:
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Actually, we've had this product in Memphis for years. We call it "Corky's" though...
True that. My wife is from Memphis and when we were dating and after we first got married her parents were still living there. They thought the sun rose and set on "Corky's." I was NEVER impressed. Tasted like just run of the mill pork with some sauce splashed on it. The ribs were slathering wet and dripping with pure sugar sauce. The dry rub would be the ones that I would always hit because I could actually taste some pork in them from time to time and they were just better tasting to me than the wet ones. Her parents still just rave about Corky's but to be honest I've had better at some mom and pop "hole in the wall" joints ran out of run down shacks. Corky's is one of those things in my mind that is WAY over rated.

Speaking of holes in the wall type places, if you are in Memphis and ever get down to Starkville, there is a place there I used to get q from when I was a student there that is pretty dang good. It is an old black man and he has a house trailer set up with some wood burner smokers out there. If he is still open and hasn't changed anything, it is good eats. The name of it back then was "Petty's BBQ"... I haven't been back to that area in several years though. Little Dooey's is over there too but I wasn't never as impressed with them as I was Petty's.
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Unread 12-13-2012, 01:54 PM   #45
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That's enough for each family member to take a bite of, spit out & then eat real BBQ.
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