BBQ

[billyk]

This is what real BBQ looks like, if you were wondering.

https://www.austinmonthly.com/AM/Sep...erstellar-BBQ/

[old goat]

Zucchini? WTF. Meat looks good though.

[Brownski]

Also this

[k2skier112]

A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage

[Brownski]

A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage

Yeah. I guess you’re right. We tried a little of everything there and it was really really good. I might have had prettier bbq pics from my road trip but LC’s was the best. Maybe Pearce’s pit in VA was better but I was there like three years ago and will not be scrolling that far back on my phone.

[old goat]

A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage

all the major food groups

[Benny Profane]

Just read this today. Good article on the state of bbq.

https://www.theamericanconservative....culinary-times

[Harry]

^^ Benny knows where the best BBQ in Big Sky is...




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[CHAIR_97]

Pecos pit sodo seattle

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[TBS]

Just read this today. Good article on the state of bbq.

https://www.theamericanconservative....culinary-times

No wood used now for Carolina hog or shoulder? That’s an abomination before God.

[billyk]

Good call on the zucchini, although I do like zucchini, its not an old school BBQ side.

Now here’s a man that knows a thing or three about BBQ. I’m tempted to sign up. Although it is much easier to buy than make.

https://www.google.com/amp/s/www.tex...-barbecue/amp/

[Benny Profane]

No wood used now for Carolina hog or shoulder? That’s an abomination before God.

I know, I know, but, fires are so common, like, burn everything down fires, that nobody will insure an old school wood burner. And, labor is cheaper, too.

[dunfree]

I bought a whole BBQ duck yesterday from a Laotian immigrant, it was damn tasty.

The new dog is now debating which is better swine or flying bacon.

it's the economics of a $4 sandwich that are killing traditional bbq places, as mentioned in the article.

[oftpiste]

A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage

Not in Texas. Ain't no pork in real Texas BBQ.

[glademaster]

Also this

I'm skeptical that legitimate BBQ can come from a place that doesn't serve the meat naked. Pre-sauced BBQ is amateur hour level.

[sb]

I luv me sum dead animal flesh slo roasted over an open fire with smoking goodness and dry rub for all.

[billyk]

Not in Texas. Ain't no pork in real Texas BBQ.

Brisket gets top billing in Texas, but there’s pigs here too! Kreuz and Smittys are about as old school as they come, and both serve pork.

https://kreuzmarket.com/order-menu/

http://smittysmarket.com/

[Woodsy]

it's the economics of a $4 sandwich that are killing traditional bbq places, as mentioned in the article.

https://www.austinchronicle.com/dail...nks-to-austin/

TX people know their brisket?

[Pegleg]

I know, I know, but, fires are so common, like, burn everything down fires, that nobody will insure an old school wood burner. And, labor is cheaper, too.

I don't get this. Wood fired pizza and cooking is all the rage these days, a new wood-fired pizza place opens every couple of weeks around here. Why would they not have trouble getting insurance, but BBQ joints with a wood fired pit would? Doesn't seem like one should be more dangerous than the other.

[Benny Profane]

Whole pigs are bigger than a pizza, and take much longer to cook.

[billyk]

https://www.austinchronicle.com/dail...nks-to-austin/

TX people know their brisket?

Unfortunately there are plenty of Texans who have atrocious BBQ standards, too. You see them over at Bill Millers.

I’ll have to try that Subway sandwich to see if it is semi-legit. After all, I actually like the McRib (but that’s not BBQ either).

First I need to try the chicken sandwich at Popeyes, though.

[HappyCamper]

Brisket gets top billing in Texas, but there’s pigs here too! Kreuz and Smittys are about as old school as they come, and both serve pork.

https://kreuzmarket.com/order-menu/

http://smittysmarket.com/

_____

Had one day in Lockhart while visiting friends in Austin. Was like a pilgrimage. Had to have two lunches so I could get both of these in.

Pig Iron in SODO is respectable though.

[Dantheman]

I don't get this. Wood fired pizza and cooking is all the rage these days, a new wood-fired pizza place opens every couple of weeks around here. Why would they not have trouble getting insurance, but BBQ joints with a wood fired pit would? Doesn't seem like one should be more dangerous than the other.

Benny is talking out of his ass again?

[glademaster]

Benny is talking out of his ass again?

Not entirely. Most places that do wood fired pizza/cooking are using an oven that is actually a gas burner, to which small quantities of wood can be added for flavor/aroma. With some notable exceptions like very large wood fired pizza ovens, these devices run clean (high temps, small fuel loads) and are shut down at the end of each night.

Smokers at a BBQ joint smolder and burn dirty, which increases accumulation of volatile materials in the exhaust path, in addition to grease accumulation and while they might be remotely controlled these days, they are still run for extended periods of time unattended.

They're clearly in different categories in terms of the fire risk they pose.

[Benny Profane]

Benny is talking out of his ass again?

Well, not really. Even though I'm a NY City boy, I've actually read a bit about BBQ. I find it a fascinating subject, one of the last great democratic cuisines in America. This book https://michaelpollan.com/books/cooked/ taught me two things, that BBQ is originally an island slave food, and, yeah, BBQ joints, if the pit is inside, burn down frequently. I mean, c'mon, you're sort of asking for it, with a big wood fire going almost 24/7. So that's why most cooking, even in very serious BBQ places, is done outside.