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Posted on 1/11/25 at 6:03 pm to theunknownknight
quote:
Just wanted to bump this thread to highlight the OP is a fig
On the contrary, it's cowboys living out on the range who get lonely.
Posted on 1/11/25 at 6:06 pm to deeprig9
quote:
On the contrary, it's cowboys living out on the range who get lonely.
I bet you know where all the lonely men are
This post was edited on 1/11/25 at 6:06 pm
Posted on 1/11/25 at 6:07 pm to captdalton
quote:
You need to consult with a LOT of barbecue joints in Texas. They are trying to pump out as many pounds as they can as fast as they can cook it.
I don't care what other people do. If it's good it's good, if it ain't I ain't cooking it that way. I use an offset with a good thin smoke because I've never seen anything that worked better.
Posted on 1/11/25 at 6:08 pm to captdalton
quote:
I have only had good brisket in Kansas City and Mississippi of all places.
First of all, frick Texas. New Mexico has a superior regional Mexican food variation. But I've had some absolutely amazing brisket and beef ribs in Texas. Definitely as good as it gets in the BBQ world.
Posted on 1/11/25 at 6:10 pm to deeprig9
The best BBQ is Xinjiang Lamb Skewers
Posted on 1/11/25 at 6:12 pm to deeprig9
Imagine taking culinary advice from someone from a state where boiled peanuts are considered a delicacy
Posted on 1/11/25 at 6:14 pm to deeprig9
275 degrees and bring it up to 205. It's not overcooked, is meat butter.
Posted on 1/11/25 at 6:14 pm to 3down10
If you travel much, sometimes you have to eat out. They won’t let you bring a smoker as your carry on. Most restaurant brisket sucks.
Posted on 1/11/25 at 6:15 pm to NMAS
quote:
Imagine taking culinary advice from someone from a state where boiled peanuts are considered a delicacy
It's not considered a delicacy. It's a roadside snack food, which is the same way I think about "bbq" brisket when I stop in a Bucee's.
Posted on 1/11/25 at 6:16 pm to AUCE05
quote:
275 degrees and bring it up to 205. It's not overcooked, is meat butter.
Maybe once you hit the stall. Starting lower increases smoke flavor and slowly raising it up increases overall flavor and tenderness
Posted on 1/11/25 at 6:18 pm to deeprig9
Anyone that eats at Buc-Ees deserves what they get. I prefer not to be poisoned by aggy.
This post was edited on 1/11/25 at 6:19 pm
Posted on 1/11/25 at 6:19 pm to deeprig9
quote:
which is the same way I think about "bbq" brisket when I stop in a Bucee's.
I think we've found the problem.
Posted on 1/11/25 at 6:20 pm to CharlotteSooner
quote:
I think we've found the problem.
Yea this guy gnaws penis by choice
Posted on 1/11/25 at 6:24 pm to deeprig9
Pork butts are to great BBQ what Stove Top is to great dressing.
It tastes great, but any mouthbreather from places like GA can cook it.
It tastes great, but any mouthbreather from places like GA can cook it.
Posted on 1/11/25 at 6:26 pm to theunknownknight
quote:
Maybe once you hit the stall. Starting lower increases smoke flavor and slowly raising it up increases overall flavor and tenderness
This is what I'm talking about. The whole thing is a schtick. If you do everything perfectly and put in 16 hours of work, maybe, just maybe, you can have some good "bbq" brisket. People who cook brisket are basically social media virtue signalers showing the world how much work they put in to make an edible product.
Just turn it into corned beef or pastrami and skip the arrogance.
The Jews are the undisputed champs of brisket preparation. The Texans are amateurs.
Also, mesquite smoke tastes like shite.
Posted on 1/11/25 at 6:27 pm to NMAS
quote:
Imagine taking culinary advice from someone from a state where boiled peanuts are considered a delicacy
As a matter of practice I never agree with a sip, but this is an excellent point.
This post was edited on 1/11/25 at 6:30 pm
Posted on 1/11/25 at 6:32 pm to deeprig9
Bruh......stop eating "food" from convenience stores and opining about the culinary culture in a public space. You just sound like a fool.
Posted on 1/11/25 at 6:32 pm to Wildcat1996
You can fix iffy hog meat barbecue with some sauce.
Brisket is either good or bad, IMO, there is no in between.
Brisket is either good or bad, IMO, there is no in between.
This post was edited on 1/11/25 at 6:33 pm
Posted on 1/11/25 at 6:36 pm to captdalton
Perfectly smoked briskett is the highest form of BBQ. But ribs and pork shoulders are more forgiving, which let's the rest of the country participate. It's funny when NC/TN and KC boys say beef isn't "real BBQ" just because they can't beat Texas at it.
I'm from NOLA and have no dog in this fight, but I'm glad I live close enough to TX to get the best BBQ.
I'm from NOLA and have no dog in this fight, but I'm glad I live close enough to TX to get the best BBQ.
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