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Thread: BBQ

  1. #1
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    BBQ

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

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

  2. #2
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    Zucchini? WTF. Meat looks good though.

  3. #3
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    Also this
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  4. #4
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    A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage

  5. #5
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    Quote Originally Posted by k2skier112 View Post
    A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage
    Yeah. I guess youíre 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 LCís was the best. Maybe Pearceís pit in VA was better but I was there like three years ago and will not be scrolling that far back on my phone.

  6. #6
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    Quote Originally Posted by k2skier112 View Post
    A real BBQ plate would have ribs and or pulled pork on it, plus the brisket and sausage
    all the major food groups

  7. #7
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    Just read this today. Good article on the state of bbq.

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

    Let's do some livin'
    After, we die

  8. #8
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    BBQ

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

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  9. #9
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    Pecos pit sodo seattle

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  10. #10
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    Quote Originally Posted by Benny Profane View Post
    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.
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  11. #11
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    Good call on the zucchini, although I do like zucchini, its not an old school BBQ side.

    Now hereís a man that knows a thing or three about BBQ. Iím tempted to sign up. Although it is much easier to buy than make.

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

  12. #12
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    Quote Originally Posted by TBS View Post
    No wood used now for Carolina hog or shoulder? Thatís 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.

    Let's do some livin'
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  13. #13
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    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.

  14. #14
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    Quote Originally Posted by k2skier112 View Post
    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.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #15
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    Quote Originally Posted by Brownski View Post
    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.
    Set my compass North, I got Winter in my blood.

  16. #16
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    I luv me sum dead animal flesh slo roasted over an open fire with smoking goodness and dry rub for all.
    watch out for snakes

  17. #17
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    Quote Originally Posted by oftpiste View Post
    Not in Texas. Ain't no pork in real Texas BBQ.
    Brisket gets top billing in Texas, but thereís 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/

  18. #18
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    Quote Originally Posted by dunfree View Post

    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?

  19. #19
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    There's a spot nearby that just opened. Open 24/7, run by a brother from GA, smokers out back, guaranteed weight gain if you walk in the door. It's splendid.

    Benji's BBQ on ~3250 S State.

  20. #20
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    Quote Originally Posted by Benny Profane View Post
    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.
    Outlive the bastards - Ed Abbey

  21. #21
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    Whole pigs are bigger than a pizza, and take much longer to cook.

    Let's do some livin'
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  22. #22
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    Quote Originally Posted by Woodsy View Post
    Unfortunately there are plenty of Texans who have atrocious BBQ standards, too. You see them over at Bill Millers.

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

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

  23. #23
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    Quote Originally Posted by billyk View Post
    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.

  24. #24
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    Quote Originally Posted by Pegleg View Post
    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?

  25. #25
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    Quote Originally Posted by Dantheman View Post
    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.
    Set my compass North, I got Winter in my blood.

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