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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/11/17 at 9:12 pm to Farmer1906
Posted on 8/11/17 at 9:12 pm to Farmer1906
You gotta finish unwrapped to get bark.
I always heard you finish it, then wrap it while letting it cool. So that it cools evenly.
Or does that make the bark soggy?
I always heard you finish it, then wrap it while letting it cool. So that it cools evenly.
Or does that make the bark soggy?
1
Posted on 8/11/17 at 9:15 pm to Diamondawg
quote:
Don't see them here in restaurants so you have to do them yourself. But done well, I like them better than a baby back pork rib.
I grew up in Texas, but was nearly 30 before I discovered the secret of beef ribs. Restaraunts don't like to do them because they take up so much real estate on the pit, so the good places often only do them once per week. The first time I had a good one, I was mad at the world for keeping that secret from me. They're absolutely incredible, and I bet maybe 3% of the US population has ever experienced a beef rib done right. They're perfection.
Posted on 8/11/17 at 9:34 pm to Hugh McElroy
quote:
I've never learned to do them, but it's next on my list. I'm not even sure how to buy them.
If you happen to be in Houston, B & W Meat Company always has an outstanding selection, as does Farmer's Fresh Meat.
This post was edited on 8/11/17 at 9:44 pm
Posted on 8/11/17 at 9:41 pm to Hugh McElroy
We have a group at Starkville that loves to cook. Green Eggs and those type folks. They did a whole ribeye bone in. Don't know how they started the cooking but into the cooking, they carved out the bone and finished them separately on a different temp. Damn!
Posted on 8/11/17 at 9:48 pm to fareplay
Damn, this thread has gone 25 frickin pages? Lol, idk where louisiana ranks on the bbq scene, but I've had some awesome bbq here. Louisiana is known for its food, we just know how to cook period. Seafood is the best by far though.
Posted on 8/11/17 at 9:52 pm to fareplay
Finally!!!! An SEC competition that Aggies finish first!!!
Posted on 8/11/17 at 10:21 pm to CCTider
I wrap with but her paper, not foil so it effects it differently. While resting I'll leave it wrapped or under a towel in a cooler.
Posted on 8/11/17 at 10:25 pm to EKG
Posted on 8/11/17 at 10:46 pm to Farmer1906
Don't act like you wouldn't pay it.
Posted on 8/11/17 at 11:30 pm to EKG
quote:
All Gulf Coast states serve great seafood.
Mostly due to the influence of New Orleans on Gulf Coast cooking. Florida used to be pretty uninteresting in the area of seafood, except maybe for Cuban cooking in Miami. The upper Florida gulf coast cooking was pretty bland and dull. Mullet was considered good eating. As New Orleans natives took their restaurant skills along the coast, the food improved considerably over the last 25 -30 years. New Orleans cooking has always been influential on the Mississippi coast and it has spread north into Jackson and even Oxford. Heck it took Louisiana natives settling in Houston to finally get things like a decent cup of coffee there.
Posted on 8/12/17 at 1:57 am to Hugh McElroy
quote:I know that you've spent many a day in Lockhart then. (BBQ Capital of the USA)
I grew up in Texas, but was nearly 30 before I discovered the secret of beef ribs.
Do you like Kreuz Market, Smitty's or Black's?
Posted on 8/12/17 at 2:31 am to EKG
Lazy tpos
Posted on 8/12/17 at 9:55 am to semjase
Black's was where I first discovered what beef ribs can be like.
Posted on 8/12/17 at 10:37 am to fareplay
Louisiana BBQ culture ain't what it could be . I'll take Texas hill country for 1000 , Alex.
Posted on 8/12/17 at 10:41 am to jchamil
Alabama's gulf coast has great seafood too.
Posted on 8/12/17 at 2:29 pm to thatdude1985
Butt on my egg. Will provide pics later.
Posted on 8/12/17 at 4:22 pm to fareplay
What a dumb thread. Smoking meat is easy.
Much easier than making a good roux
Much easier than making a good roux
Posted on 8/12/17 at 9:24 pm to Farmer1906
I wasn't able to give it much attention today, but it still turned out solid enough.
Posted on 8/13/17 at 6:52 am to Lsupimp
quote:It aint Texas or The Shed in Ocean Springs or Dreamland, but I like the original Voodoo BBQ on St.Charles Avenue in NOLA.
Louisiana BBQ culture ain't what it could be . I'll take Texas hill country for 1000 , Alex.
Not bad at all for Louisiana as BBQ goes.
But who really needs BBQ when you're in NOLA?............
Posted on 8/13/17 at 7:01 am to Hugh McElroy
quote:No sauce allowed either.
Black's was where I first discovered what beef ribs can be like.
Just awesome smoked beef ribs, pork, sausage and brisket, all spread out on freezer paper that you eat with you hands Neanderthal style.
The meat is so good you don't really need any sauce.
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