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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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Old 02-27-2013, 01:14 PM   #31
luke duke
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Quote:
Originally Posted by pal251 View Post
What kind of smoker does he have?
He uses homemade pits for the restaurant.


Quote:
Originally Posted by yakdung View Post
I believe it is one of these:
http://youtu.be/JVxbCz0ukMY
They are sold at Academy and I believe they are made in Mexico.
Looks right.
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Old 02-27-2013, 01:57 PM   #32
treytexag
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I eat at City Market in Giddings a few times a year. I like the BBQ there, really good stuff.
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Old 02-27-2013, 02:00 PM   #33
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Pardon my stupidity but is the complaint that the dude baptized the beef AFTER it was smoked, removing all the rub?
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Old 02-27-2013, 02:09 PM   #34
Pitmaster T
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Quote:
Originally Posted by Bamabuzzard View Post
Pardon my stupidity but is the complaint that the dude baptized the beef AFTER it was smoked, removing all the rub?
Baptized!!!! LOL Yes. No way are you stupid. You are dead on. But they don't dunk it... they pretty much leave it in there.
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Old 03-02-2013, 12:53 AM   #35
KnucklHed BBQ
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I bet it's still better than Shane's... just sayin'...
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Old 03-02-2013, 10:40 AM   #36
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"Try our floating brisket...it's our specialty!"
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