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If the time posted on your last, I figure the brisket should be ready about 1600 hours tomorrow. The rest you can use to nibble on throughout the cooking to keep your strength up along with those longnecks. Those pork eaters just don't know what they are missing. Looks Good.
Semper Fi. |
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dude you are killing me....... |
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Man its a good thing that I just finished up with dinner. Left over smoked ribs that I did Monday.
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i will also go so far as to say if theres smoking wood, charring animal flesh and cold beer present, then it's a BBQ!!!!
Amen my brotha Amen!!!! Glad to see another fan of the greatness of Cholula, good stuff. Good flavor with out being excessively hot. I love Tony Chachere's but what is Slap Ya Mama and where do you get it. BTW is this a 30 pack job or will it require more? |
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TxRedneck -
Looks like another good cook in the works! Cant' wait to see the end results. For those of you that get hungry looking at this, here's a link to a fantastic forum on smoking, cooking etc. www.texasbbqrub.com/phpBB2/ Come on over. BTW-it's NOT my forum, I just frequent it a lot. |
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Wow. I am stuffed right now, but I'd eat a plate of that, even if it killed me.
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Now that my friends is REAL BBQ. Cows are for milking. Pigs are for making 'que. And Eastern NC BBQ is the real thing, none of this stuff from the Piedmont with that ketcup crap in the sauce. Also need some 'shine hid behind the tire of the cooker, not George Dickel. SM |
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Texans don't have to hide their drinking from their biddy wives................... brisket went on at 9:30, pics of the process up soon |
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Another North Carolinian to chime in that this is BBQ. Also, it needs to be east of Raleigh, otherwise it all goes down hill. Eastern NC BBQ > All I will admit that the brisket does look good though. |
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HEB stores are in LA, and Mexico as well. |
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Your friend having troubles picking his nose?
I know he's from Texas and all, but he does know where it is, right?? |
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alright guys, pretty much all there is to do now is wake up ever 3 hours and throw another log into the firebox. expect more pictures of the progress tomorrow morning.......................
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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. 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, kk7sm |
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When I first came to TX from CA, I too did not know the difference. Believe me, I know now. |
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ok ok...we all strive for Texas BBQ greatness, but since the entire population of the US cant live there, we have to settle. I DO get my rib rub from some Texas place, now are there any texans that can reccommend a good BBQ "sauce" that I could buy that accuratly shows what good Texas BBQ should taste like? I need to try it as I try to make my own with very limited success.
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taggity
taggity taggity taggity taggity taggity taggity taggity taggity tag |
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We serve sauce on the side. I like Barbed Wire Barbecue pecan sauce. |
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Hey PK- Is that Barbed Wire Sauce advertised by 'ole Pam Anderson herself? lol........ Where do you get it? I'll give it a whirl if you say it's good. ~m38a1 |
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No plastic Pam on this one. His site is down right now, but here's some contact info: Barbed Wire Barbecue Company P.O. Box 7164 Cut-N-Shoot, TX 77306 936-760-BEEF(2333) You can buy it at the following place: Bar S Deer Processing & Taxidermy in Floresville, Texas Chicken Ranch General Store in LaGrange, Texas Goerdel's Country Meat Market in Huntsville, Texas Greens Station in Flynn, Texas Lanell's Place & "Sweet Nell's" Saloon in McCoy, Texas Whittington's in Johnson City, Texas I need to make a road trip to re-stock. I bought a half-dozen bottles at the Hot Sauce Festival last year and they're going fast. |
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For not even being remotely hungry this morning my stomach is still growling. Damn that looks good
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Now I really need to find my cousin th Texas and ask him to cook me some Texas style BBQs!
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pictures are still being taken, BBQ is still being smoked. however, there is a delay for pictures until noon. damned AA batteries.................. |
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we'll see. we'll see. i ordered $60 worth of bbq rub and texas pepper jelly yesterday solely on your recommendation. i'm gonna be a mad sonofabitch if you've steered me wrong!!! |
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16 hours? What's the rush? TRG |
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I've had more good BBQ in one month in Texas than I did in twenty years in CA.
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Texas Pepper Jelly kicks ass. A bunch of folks here ordered it when TPJ offered the ARFCOM discount a while back. I smoked some ribs last weekend and topped them with Berry Medley Jalapeno. Yum! Tell you what: If'n you don't like the rub and jelly, I'll re-imburse you out of my own pocket. I'm not an employee of either company, just a friend and happy customer. |
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At GS2. TRG: Hey, 1GUNRUNNER? 1GR: Yeah, what? TRG: How many times did the fire go out on the smoker last night? 1GR: Uh, I dunno. Did we *really* drink a 1/2 gallon of alcohol EACH? TRG: Yeah. 1GR: Really? TRG: Yeah. I'm thinking we need to get this meat HOT, I mean REAL HOT before we serve it. 1GR: I'm thinking we need to get more liquor. TRG |
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Please keep your sexual fantasies to yourself in this fine thread. TXL |
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You know, I was recovering from a hangover when I heard that converstation. That was about 30 minutes before 1GR made his own special BBQ sauce. TXL |
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How about a pic of the establishment this is happin' at?
Makes it easier fur us drunks to find. I can drive through Odem, but never ventured off 77. |
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Damn, and we thought you were hardcore. |
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20 packs of longnecks were on sale for $13.49. we bought 4. |
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Hey TexRedNeck - I'll vouch for the Texas Pepper Jelly as well. Super good glaze on slow-smoked ribs. And the rub from TexasBBQRub.com is fantastic. You will NOT be disappointed nor will your customers.
Damn - looks like I've got to fire up the smoker this weekend again. ~m38a1 |
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I don't let my fire go out? |
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