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re: Aggies make tough briskets
Posted on 11/24/20 at 7:48 am to Uhtred
Posted on 11/24/20 at 7:48 am to Uhtred
quote:
Ehhhh... you don’t have to include Louisiana, we don’t have good BBQ and don’t pretend to.
I am not familiar with Louisiana BBQ but I suspect it is influenced by Texas as much as Arkansas and Mississippi, both of which has good pig.
That being said having only tolerable BBQ in Louisiana, if true, is more than compensated for by having INCREDIBLE seafood....much like the BBQ region mentioned its hard to sling a dead cat in Louisiana and not hit a seafood shack with incredible food.....also great food not consisting of seafood in much of the state...so if the one area wanting is BBQ that's a small price to pay....
0
Posted on 11/24/20 at 7:52 am to G2160
quote:
To recap: you smoked 80lbs pork, then transported it 400 miles to TX (an event where people for some reason showed up with different BBQ from at least a 400mi radius?) then it was not only more well received, but straight up better than brisket from the who’s who of central Texas, and this pork at its very best wouldn’t be accepted in a 4-state region?
LOL. None of this happened.
Not only happened, happened 4 times and would happen every year if I were close enough to attend LOL. Sorry but facts is facts....
These were family reunions....with a bunch of folks from Texas. I could offer to bring that pig this week and they would all put Thanksgiving plans on hold. That may be a reach but they would certainly appreciate the effort LOL. And the pig would disappear with a quickness...
Posted on 11/24/20 at 7:59 am to drivebyag
quote:
If you knew that you wouldn't be saying idiotic things. Pork is only good if pour insane amounts of sauce all over it. Give me beef with salt and pepper, low and slow.
Real pig needs no sauce. Just a little vinegar and some red pepper....and it'll make you wanna slap your mama.
Texas sauce though....YUK...ketchup and brown sugar. Proper pig sauce consists of vinegar and red pepper. Very simple. If you gotta have ketchup something ain't right....
Posted on 11/24/20 at 8:01 am to EarlyCuyler3
quote:
Carolina BBQ is trash compared to Kansas City or Texas.
KC and Memphis do their style of pig properly....it is out of this world. KC Brisket is like most brisket, almost unedible. They do a tolerable brisket in parts of southern california and arizona, if you just can't get pig.
Posted on 11/24/20 at 8:10 am to Farmer1906
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 is tough to make correctly. There is a reason that it is used so much in judging competitions for BBQ. However, cooking a whole hog is harder
I have some friends in Texas, and in NC that treat BBQ like a religion
Posted on 11/24/20 at 8:23 am to drivebyag
quote:
drivebyag
FIFY
drivebyFag
Posted on 11/24/20 at 8:26 am to Fayetteville Tiger
It's pretty staggering to see just how obsessed LSU fans are with homosexuality.
It's 2020. Just be real with yourself and stop hiding behind this homophobic facade. Nobody cares
It's 2020. Just be real with yourself and stop hiding behind this homophobic facade. Nobody cares
Posted on 11/24/20 at 8:41 am to Fayetteville Tiger
quote:
Fayetteville Tiger
Don't we have a clever one here. Wouldn't expect any less from a corndog.
Posted on 11/24/20 at 8:56 am to Fayetteville Tiger
quote:
FIFY
drivebyFag
C'mon. Be better. Adding an F to ag has been done for decades. Give it a little originality.
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