slide_advantage_redoux Posted March 4, 2005 Report Posted March 4, 2005 Just popped for a New Braunfels brand smoker. This thing rocks! As I type I am smoking a 10 lb brisket with Hickory chunks. I went over board in my new hobby; I went out and bought about 6 diff brands of BBQ sauce in the pursuit of determining which one is the best......and why. I want to make my own. I have discovered that one key is to not slather on the sauce while it cooks. That just leads to burning. The dry rub is the secret. I poured a dark beer into a spray bottle and am occasionally spritzing the beef to keep it moist. It should be done soon. Anyone want to come over for lunch? Quote
Jazzmoose Posted March 4, 2005 Report Posted March 4, 2005 Ya hear that knock on your front door? Quote
Eric Posted March 4, 2005 Report Posted March 4, 2005 There is a BBQ thread somewhere on this board, you will probably find it entertaining. I think there are some regional rivalries Yes, the rub is the way to go ... Quote
Eric Posted March 4, 2005 Report Posted March 4, 2005 BTW - the Mecca of BBQ (and I won't bother to add the polite but insincere "in these parts" ): http://www.arthurbryantsbbq.com/ Quote
JohnS Posted March 4, 2005 Report Posted March 4, 2005 Anyone want to come over for lunch? Will it keep till I get to Texas? Quote
Guest ariceffron Posted March 4, 2005 Report Posted March 4, 2005 I WANT2 EAT BRISKET----- I WILL EAT ALL YOUR BRISKET Quote
Big Wheel Posted March 5, 2005 Report Posted March 5, 2005 i've had some great great ribs in far northern fla. black 'cue shack in small town i'm not currently at liberty to disclose & i've et much of the rest across the south & out to k.c. TEXAS is faaaaaaar & away the greatest, most diverse 'cue culture that is & i have to preach that troof even as a 1/2 native Memphian (sorta). cabrito, baby, cabrito. pitmaster clementine new iberia, louisiana Which part? Are we talking near Jacksonville, Tallahassee, or Pensacola? It's been over a decade since I was in any of those parts. Used to go almost once a year. Quote
Soulstation1 Posted March 5, 2005 Report Posted March 5, 2005 so...... how did the brisket turn out? ss1 Quote
Eric Posted March 5, 2005 Report Posted March 5, 2005 Which part? Are we talking near Jacksonville, Tallahassee, or Pensacola? yes, I must know too ... I am gonna be out that way next week ... Quote
GloriousBlues Posted March 5, 2005 Report Posted March 5, 2005 Nothing makes me feel more manly than smoking large hunks of meat. Quote
PHILLYQ Posted March 5, 2005 Report Posted March 5, 2005 i've had some great great ribs in far northern fla. black 'cue shack in small town i'm not currently at liberty to disclose & i've et much of the rest across the south & out to k.c. TEXAS is faaaaaaar & away the greatest & most diverse 'cue culture there be & i have to preach that troof even as a 1/2 native Memphian (sorta). cabrito, baby, cabrito. pitmaster clementine new iberia, louisiana p/s: nyc has no none zero zilch nofuckingthing truly worthy of the word 'cue since pearson's in long island city gave up. there are a few ok ribs & chopped pork things made in ovens by black folk but they can't really do it they way everyone knows they SHOULD. you can, however, get lotsa excellent smoked meats, primarily from Uzbeks (who share an almost Texan-like love for the WOOD) & Jamaicans, the best of whom will work the drum as obsessively as any pitmaster (be careful tho', sometimes the drum is just a prop or souvenier of olden times.) as for brisket, yah, BROOKLYN has it & it's very very goooooooooooooooood too (crawfish dinner on me for anyone besides maybe Dmitry who knows where this is w/o looking it up) --> Say Clem, is that on Bedford Ave. or Fulton St.? Let me know, 'cause now I'm getting a hankering for some brisket and I'm not up for hours of smoking. Quote
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