That's way better than the fat girl in yon holler
- Thread starter sirhrmechanic
- Start date
Just before Christmas in 2011 I Stopped at Hard 8 after a trip to lone star range in Lockheart TX, it entirely ruined all BBQ anywhere else ever since.
There was brisket, it was excellent. There was bbq, it was excellent. There were shogun cartridges and rattle snake rattles on the tree. Excellent.
Overall, gotta say I liked that bit of Texas.
There was brisket, it was excellent. There was bbq, it was excellent. There were shogun cartridges and rattle snake rattles on the tree. Excellent.
Overall, gotta say I liked that bit of Texas.
- Nov 3, 2010
- 8,645
- 17,544
Hard 8 is pretty good. Standing outside in August to walk past the pits when it’s 140,000 degrees is not pleasant.
I try to be consistent.Like clock work
I happen to like them all, Brisket wrapped and in the boat coasting up to 203, Butt getting some nice color on the rub, and damn did I mention my affinity for those "Fred Flintstone" beef ribs...its another level of decadence.
The grills are the metal grates inside the BBQ.
Your brisket looks good, but you’ve gotta correct your vocabulary!
Can’t be walking around sounding like Steve Irwin and saying, “I do my brisket on the barbie!”
Can’t be walking around sounding like Steve Irwin and saying, “I do my brisket on the barbie!”
Here’s some vegan Australian and Japanese A5 Tajima-Hyogo Wagyu. 
I definitely don’t do it on the bbq. I do it on the smoker.
To be honest, I haven’t even used my BBQ since I got my smoker.
living a couple miles from smithfield, it smells like shit when it's delivered and smells like worse shit when they're curing it
And one of them posting pictures of meat is clearly a woman .
I moved from STL to NC this year & I have to be super careful of the bbq sauce here…. vinegar “bbq” sauce is awful.
- Nov 3, 2010
- 8,645
- 17,544
I’ll disagree. Ketchup with a cup of sugar added is gross.
I'd tend to agree with you, except now that 'fries' have been drug into this thread/mess, there is the whole "poutine" thing. And that is a tangent all it's own.
One of the local's here serves "Butter Chicken Poutine",,, how's that for a fusion dish? But they also serve a "Pulled Pork Poutine" so that is a contribution to the thread.
As you were....
Hey,hey,hey ..... there's some smoked paprika in there too
Smells even worse when you shit it out. Their chicken is decent though.
North Carolina is still gay.
the most mediocre meat products you can imagine
Where is this so I know to completely avoid everything about it?
This, and then there's the whole "cold smoke" process... which is less than 125F and for many hours, some times, days....
We used to do this, until we found out (and practiced) sous-vide. Using the torch, after resting.... bestest steak cooking process ever.
Boiling ribeyes. Isn't sous vide the same thing?
I do a BBQ thing for friends every year at our cabin during the summer, built a smoker and all and have done ribs, briskets, chicken and about everything else you could think of. Last year I thought I would change it up a little and took the excavator and dug a big hole for a deep pit, rocked the interior, expanded metal grate for the bottom etc.
I spent all night feeding a cord of wood and all early morning prepping beef roast and pork shoulder. Put it in and covered for 10 or so hours and feasted. Tasted like shit, might as well put it in a crock pot. Filled the hole in and done with that shit.
I spent all night feeding a cord of wood and all early morning prepping beef roast and pork shoulder. Put it in and covered for 10 or so hours and feasted. Tasted like shit, might as well put it in a crock pot. Filled the hole in and done with that shit.
I’m sous vide’ing a bone in prime rib roast for Christmas dinner and reverse searing it on the smoker.
Now you're talking!
New England. All of it.
Oh yeah, yuck. Fuck that place
Actually, I could be persuaded to move to NH but that would be a pretty special circumstance
Any good poontang up there?
I always liked Mary Frann from Newhart, but she passed away a couple of years ago.
y'all need to come down to West and Central Alabama (black belt) - they may not have much going for them but they can put the hurt on some pork bbq.
ANd congrats @sirhrmechanic for a great thread on a slow day. Perhaps for an encore you can nudge everyone to argue about 9mm vs .45acp?
My guess is the group that insists on no beans in chili, likes watered down vinegar barbecue sauce, only eats hard tacos will argue for the 9mm. They probably think skillet fried breaded cubed steak is called something silly like "chicken fried steak" instead of "country fried steak"
ANd congrats @sirhrmechanic for a great thread on a slow day. Perhaps for an encore you can nudge everyone to argue about 9mm vs .45acp?
My guess is the group that insists on no beans in chili, likes watered down vinegar barbecue sauce, only eats hard tacos will argue for the 9mm. They probably think skillet fried breaded cubed steak is called something silly like "chicken fried steak" instead of "country fried steak"
Beans. no ever. Especially chili.y'all need to come down to West and Central Alabama (black belt) - they may not have much going for them but they can put the hurt on some pork bbq.
ANd congrats @sirhrmechanic for a great thread on a slow day. Perhaps for an encore you can nudge everyone to argue about 9mm vs .45acp?
My guess is the group that insists on no beans in chili, likes watered down vinegar barbecue sauce, only eats hard tacos will argue for the 9mm. They probably think skillet fried breaded cubed steak is called something silly like "chicken fried steak" instead of "country fried steak"
BBQ sauce. Not too big a fan. Haven't tried all of them so no idea. Not a fan of vinegar.
Tacos. Soft.
9mm.
Country fried vs chicken fried. Don't care what it is called but it's good. Goodson's Cafe in Tomball Texas is great.
Well, they do make good "Fried clams" up there. I just have to figure out how to source the Quahog's down here.
