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User Panel
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Posted: 2/9/2006 8:45:09 AM EDT
[#1]
My two centavos:
I lived in Virginia for 20 years and am very familiar with Carolina style BBQ and I now live in Texas and I am eating Texas style BBQ on a regular basis. Here is the punch line: for pork, there is nothing better than Carolina style BBQ and for beef, there is nothing better than Texas style. In fact, I do not even think about Texas BBQ being pork or rib worthy, and I do not consider Carolina BBQ to be beef worthy. Just two different styles, and each has their own attributes. |
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Posted: 2/9/2006 8:47:25 AM EDT
[#2]
I'm from Texas and I don't even own a smoker yet.
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Posted: 2/9/2006 9:02:13 AM EDT
[#3]
Y'all realize that we wuz Q-in Barbs in Kaintuck Territory while y'all Texicans wuz still tryin to figger out how to keep the beans from fallin through the grill?
Kaintucky pit BBQ is da gen-u-ine article! We don't make no never mind for pork or beef...hell, we Q's EVERYTHING! Deer, possum, coon, pigs, beeves, mules, dogs, and catfishes....we's ain't proud, we's just eat good!  Moonshine and Bluegrass. Wine fers the wimmunz, water fer the mules, and wishkey fer da menz! Y'all dream on! 
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Posted: 2/9/2006 9:42:59 AM EDT
[#4]
In a world of mediocrity,
There are some people that still strive for excellence. Thank God for Texican boys and their BBQ rigs. I feel the need, the need for feed!  |
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Posted: 2/9/2006 10:00:13 AM EDT
[#5]
That picture looks familiar... Here's the rig we used to cook that prime rib. This photo was shot at a different location. 
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Posted: 2/9/2006 10:10:32 AM EDT
[#6]
low and slow boys.............but make sure the fire is actually going
 the ribs are on. john has a long mustache. chair and wall and all that shit...........   
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Posted: 2/9/2006 10:40:49 AM EDT
[#7]
Look at all of those american made very large cars. Who dared to show up in that german car on the right? |
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Posted: 2/9/2006 12:43:05 PM EDT
[#8]
BBQ smoke attracts people
 here i am violating a chicken...............TRG has taught me so much  heres the chicken and the ribs have been wrapped  
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Posted: 2/9/2006 12:45:52 PM EDT
[#9]
Looking good. What wood are you using? |
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Posted: 2/9/2006 12:48:36 PM EDT
[#10]
pay attention to the background!!!!!!!!!
 mesquite, all harvested very locally 
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Posted: 2/9/2006 12:55:51 PM EDT
[#11]
'very locally' Have one more, then taper off. TRG |
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Posted: 2/9/2006 1:32:30 PM EDT
[#12]
Tag!
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Posted: 2/9/2006 1:38:10 PM EDT
[#13]
Depends if you're using one of them non-Texas size briskets or not. HEB had a 7#er the other day, I had to look twice to see that it was actually a whole brisket and not a flat. Pulled Pork is some good stuff, too--easily enough made at the same time as a brisket. Too bad those East Coasties don't know about this new invetion called "Beef". |
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Posted: 2/9/2006 10:21:59 PM EDT
[#14]
 clayton  me |
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Posted: 2/9/2006 10:28:57 PM EDT
[#15]
other goodness:
 
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Posted: 2/9/2006 10:31:40 PM EDT
[#16]
heres a new guy, treemydawg...............
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Posted: 2/9/2006 10:34:06 PM EDT
[#17]
Tex drinks Bud Light?
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Posted: 2/9/2006 10:37:03 PM EDT
[#18]
Thankfully I didn't notice that particular discussion. It sounds a whole lot more civilized than what you two knuckleheads were grilling at the HunFarm. If it slithered, rattled, hopped, flew, or otherwise showed signs of life, it was bound to end up on the grill that weekend. "Hold my beer and watch what I can grill!" |
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Posted: 2/9/2006 10:38:33 PM EDT
[#19]
  can you fucking believe some peopleee?  
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Posted: 2/9/2006 10:40:39 PM EDT
[#20]
That bar needs strippers.
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Posted: 2/9/2006 10:53:20 PM EDT
[#21]
You're a BBQ cock tease.
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Posted: 2/10/2006 5:52:04 AM EDT
[#22]
+1 |
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Posted: 2/10/2006 5:53:45 AM EDT
[#23]
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Posted: 2/10/2006 5:53:45 AM EDT
[#24]
All bars need strippers. |
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Posted: 2/10/2006 5:58:19 AM EDT
[#25]
looks like lots a fun...must go get bud light.
and ribs.. and more bud light and ri...bud light.. |
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Posted: 2/10/2006 6:02:00 AM EDT
[#26]
Quoted:
WTF??? PROPANE???? You let me down TexRdnec, you should be ashamed.
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Posted: 2/10/2006 6:04:02 AM EDT
[#27]
well hell yes. even whilst using wood, propane has a place 
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Posted: 2/10/2006 6:06:43 AM EDT
[#28]
It's not hooked up to the pit, it's attached to a weedburner. Nothing wrong with using a weedburner to get the pit going. Things just tend to get interesting after a lot of alcohol has been consumed and the weedburner has not been safely locked up. I use the sideburner of my propane grill to start my chimney if I don't feel like breaking out the blowtorch. No nasty lighter fluid flavor. |
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Posted: 2/10/2006 6:07:29 AM EDT
[#29]
 Go wood or charcoal or don't go at all. BTW...how much for rib?
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Posted: 2/10/2006 6:10:34 AM EDT
[#30]
Dang! No I am hungry for ribs.
Apartment complex won't let me have a grill. Oven cooked won't be the same
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Posted: 2/10/2006 6:12:36 AM EDT
[#31]
That is a LOT of weed if you need a propane torch to spark it up.
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Posted: 2/10/2006 6:13:10 AM EDT
[#32]
Tell you what, come to the hun farm, and when Tex gets done cooking fajitas from his gas burner on the back of his truck, you sit there and watch it all disappear, while holding your nose.  TXL |
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Posted: 2/10/2006 6:13:25 AM EDT
[#33]
she kicked my ass. twice.
 only pic of the food off the pit. i was drinking heavily..........sue me. 
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Posted: 2/10/2006 6:55:03 AM EDT
[#34]
and heres a tip:
hungover? out of beer/whiskey/turpentine? theres help. see your local gas peddler for a tin of snuff and a burrito. 
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Posted: 2/10/2006 7:02:04 AM EDT
[#35]
Damn.... now I'm hungry!!
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Posted: 2/10/2006 7:03:01 AM EDT
[#36]
tag
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Posted: 2/10/2006 7:05:24 AM EDT
[#37]
Sweet.
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Posted: 2/10/2006 7:10:35 AM EDT
[#38]
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Posted: 2/10/2006 12:09:48 PM EDT
[#39]
Soooo when you going to do it again so I can fly down for the weekend and hang with you guys?
I'll bring the beers.
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Posted: 2/10/2006 12:31:30 PM EDT
[#40]
i COULD be doing it again today. theres a cookoff not too far away. ribs, chicken, brisket, wild hog with a wildcard chili and bean cookoff too. however, i am apparently not as good at pulling all nighters as i used to be and you'd better think twice about this one:
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Posted: 2/10/2006 12:48:41 PM EDT
[#41]
3 letters for you: K-E-G Do it right or don't do it at all - That's what my dad always said.
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Posted: 2/10/2006 1:32:03 PM EDT
[#42]
Wow, food looks good, but how about we learn how to resize those photos before posting.
My monitor resolution is at 1280x1024 and I still have to scoll to see all of the photos. |
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Posted: 2/10/2006 1:50:54 PM EDT
[#43]
Lessons learned from this post...
Those are some professional grade bbq pits. I have no need for one, but I want one. Chicks who play pool are hot. |
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Posted: 2/10/2006 1:52:32 PM EDT
[#44]
6 pages and NO barbeque guns?
I thought you were in TX? |
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Posted: 2/10/2006 2:34:08 PM EDT
[#45]
No grill? WTF? Do they also not allow smoking in the apartment complex? If they don't, at least they are consistent. If they allow smoking, that is just wrong that you can't have a grill. 
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Posted: 2/10/2006 5:15:18 PM EDT
[#46]
It's not the wives we worry about. It just seems that every time a hog is cooking the preacher just happens to stop by to say "Hello" and tends to stay around until he is fed. Preachers around here seem to have a keen sense of smell when swine flesh is roasting. SM |
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Posted: 2/10/2006 5:24:05 PM EDT
[#47]
No offense to y'all, but you can keep your watery flavorless au jus dip you call BBQ sauce up there. We don't want any truck with it. [/red] (?) That stuff's plain damned nasty. I figure it's a regional taste, like those people who think kimchee is ok to eat, or the ones who eat balut (eggs with half grown chicks in 'em). It's got to have done some damage to your taste buds no matter what if you don't know the difference between molasses and ketchup. Cheers, No offense taken from us'all. You have obviously never had NC BBQ. AuJus? WTF are you talking about. No Frogs around here that I know of. Seriously. Molasses on BBQ? What is that for? I figure it must be a regional taste. |
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Posted: 2/10/2006 5:43:08 PM EDT
[#48]
So did Clayton ever get a new G-string?
For his guitar, you sick fucks!!! |
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Posted: 2/11/2006 5:27:48 AM EDT
[#49]
for his guitar....................sure. nice cover. 
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Posted: 2/11/2006 5:29:51 AM EDT
[#50]
page 1. pay attention! 
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