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re: Aggies make tough briskets
Posted on 11/23/20 at 2:09 pm to ColoradoAg
Posted on 11/23/20 at 2:09 pm to ColoradoAg
quote:
Okay, that is just awesome
Yes sir it certainly is! I don't know if they had it this year or not due to the China Flu, but they have had to go to a lottery system due to high demand.
BBQ Camps
1
Posted on 11/23/20 at 2:10 pm to WhiskerBiscuitSlayer
quote:
I hope you had to try to say something that stupid but I somehow doubt it.
BBQ requires very little in the way of magic...just pig, hickory, low temperature and time. If you try it with mesquite you are missing the mark by a country mile. If you are doing it with cow and mesquite you aint even on the same planet....
Posted on 11/23/20 at 2:13 pm to Gtmodawg
Living in the Pacific Northwest has softened your brain and made you start saying silly things.
This post was edited on 11/23/20 at 2:14 pm
Posted on 11/23/20 at 2:15 pm to bigDgator
quote:
quote:
Okay, that is just awesome
Yes sir it certainly is! I don't know if they had it this year or not due to the China Flu, but they have had to go to a lottery system due to high demand.
BBQ Camps
So they mention, right off the bat, discussing wood LOL. A sure sign that something is amiss when the discussion in BBQ and there is a debate over wood.
They also have a temperature gauge in a picture at about 225 degrees LOL. They don't know bupkus about cooking a pig.
Posted on 11/23/20 at 2:16 pm to bigDgator
quote:
Living in the Pacific Northwest has softened your brain and made you start saying silly things.
No doubt this is true....but I have also lived in Texas and I am from the deep south....and I understand that BBQ requires pigs and hickory...anything else is pretend BBQ.
Posted on 11/23/20 at 2:24 pm to bopper50
This thread gives me the sads because I tried my first brisket last week and it was pretty damn bad. A combo of too low heat during the night, wrapped too late, and poor quality of meat.
I already have another one ready for round 2 and have been heavy into the Aaron Franklin YT videos.
Also...
I'm trying to figure out how this is funny or makes sense.
I already have another one ready for round 2 and have been heavy into the Aaron Franklin YT videos.
Also...
quote:
Must be their secret lube sauce they put on them.....
I'm trying to figure out how this is funny or makes sense.
Posted on 11/23/20 at 2:27 pm to Fayetteville Tiger
quote:
Texas BEEF is not real BBQ. Everyone knows real BBQ is pork.
Pork is for bacon and poor people.
Posted on 11/23/20 at 2:30 pm to Gtmodawg
Texan. Never lived anywhere else. Beef is the best by a country mile, especially dino ribs and brisket.
I will give pork/the east coast one thing. They have figured out hogs pretty well (other than pork belly burnt ends. Heim in Fort Worth is the Pork-God there). A good pulled pork with that tangy vinegar sauce and some good slaw makes a delicious sandwich.
But give us 10 meat eaters on a panel, you make your best pork and I make my best beef, I bet the vote comes in for the cow.
I will give pork/the east coast one thing. They have figured out hogs pretty well (other than pork belly burnt ends. Heim in Fort Worth is the Pork-God there). A good pulled pork with that tangy vinegar sauce and some good slaw makes a delicious sandwich.
But give us 10 meat eaters on a panel, you make your best pork and I make my best beef, I bet the vote comes in for the cow.
Posted on 11/23/20 at 2:32 pm to BallsEleven
quote:
This thread gives me the sads because I tried my first brisket last week and it was pretty damn bad. A combo of too low heat during the night, wrapped too late, and poor quality of meat.
I just did my first brisket and it was just OK, but that was because I had way to many BBQ chiefs who were trying to tell me what to do and copious amounts of whiskey were involved. So it was the varying temps, wrapped too late, wrapped wrong, and pulled a little late.
Armed and ready for the 2nd try.
Posted on 11/23/20 at 2:46 pm to drivebyag
quote:
BBQ is the method of cooking, not the specific meat.
I know that dumbass. Nowhere did I say anything about grilling vs BBQ. But since you bring it up...you grill beef to get the best taste. As in a steak. Best BBQ is pork. Period. Dumb mother..
Posted on 11/23/20 at 2:47 pm to bopper50
shite talking Texas Q makes no sense
Now acknowledging that A&M rides on UT's BBQ coattails is completely reasonable
Now acknowledging that A&M rides on UT's BBQ coattails is completely reasonable
Posted on 11/23/20 at 2:48 pm to Pettifogger
quote:
shite talking Texas Q makes no sense
Now acknowledging that A&M rides on UT's BBQ coattails is completely reasonable
Is it even possible to buy a vegan/soy brisket?
Posted on 11/23/20 at 2:52 pm to shanklin12
quote:
Is it even possible to buy a vegan/soy brisket?
Please don't give those Beyond Meat guys anymore ideas.
Posted on 11/23/20 at 2:53 pm to shanklin12
quote:
Is it even possible to buy a vegan/soy brisket?
you might ask these dudes
Posted on 11/23/20 at 3:10 pm to piggilicious
quote:
The cornstick sounds great. I’m trying to imagine the slaw. I like when my slaw and bbq combine a little but I think I like the creamy with the tangy combo not all tang. Hmm.
I’m just here for piggilicious’s love of tang.
Posted on 11/23/20 at 3:31 pm to shanklin12
quote:
But give us 10 meat eaters on a panel, you make your best pork and I make my best beef, I bet the vote comes in for the cow.
I did just that 4 years in a row in Texas. Smoked 80 pounds of pork. Hauled it 400 miles. Had it for family and friends, all Texans, all very much enamored with texas BBQ. Also present was brisket from various hill country mainstays. Pork was gone 3-4 hours before the brisket. Those Texans would start calling 2 months out making certain I was bringing that pig.
Did the same thing probably 15 times in SE New Mexico. Almost all Texans. Those people would get me to smoke pig for all kinds of events. I’ve done the same thing on military bases all over the world and there’s always a bunch of Texans on a military base. Same results .....those BBQ crazed bastards couldn’t get enough. I would not dare offer my best pig commercially in GA, SC, NC or East Tennessee because it would not be nearly good enough to compete.....but in large groups of Texans it is immediately recognized as the real deal.....and it ain’t near good enough to compete with real pig.
Posted on 11/23/20 at 3:38 pm to BallsEleven
quote:
This thread gives me the sads because I tried my first brisket last week and it was pretty damn bad. A combo of too low heat during the night, wrapped too late, and poor quality of meat.
Don't feel bad. My first couple were crap, then I nailed the last 6 or 7 I did and was feeling really good about myself until last weekend when I spent 16 hours smoking a big hunk of chili beef.
Posted on 11/23/20 at 3:42 pm to BallsEleven
quote:
I tried my first brisket last week and it was pretty damn bad. A combo of too low heat during the night, wrapped too late, and poor quality of meat. I already have another one ready for round 2 and have been heavy into the Aaron Franklin YT videos.
Brisket takes real skill to make. It a shitty shitty piece of meat unless it gets ~12 hours of love
What are you smoking it on? Temp? Foil or paper wrap? Select, choice, prime, or wagyu?
Posted on 11/23/20 at 3:48 pm to Farmer1906
It's obvious now that he's not adept at smoking briskets.
Posted on 11/23/20 at 3:50 pm to cramps
You gotta start somewhere. No need to hate on him for it.
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