BBQ comes from North Carolina and Brisket comes from Texas
- Thread starter sirhrmechanic
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Decided to add this thread and some of the other "which food is better" threads to the Legendary Thread.
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Figured it'd be nice to have a place to go to find some of the Legendary threads. They can be old ones (like gecko45), newer ones (like buddly or recoil control bipods), or even as a place to check what looks like it might turn into a Legendary thread. I've seen a few times where different...
www.snipershide.com
Watch out for the bearded clams up that way. Once you get that taste in your mouth you never get it out.
That’s only good for cooking veggies for 1-200 people.
When I was younger, the cricket club I was a part of would make a massive bonfire, then load up a few shopping carts with foil wrapped veggies, then dump it into the hole an excavator dug, and buried the coals around it. We’d usually have a pig etc on the spit, so the meat didn’t turn out shit (like yours did
)
Sorry, my bad. Didn't recognize the anatomy at first.
Was sure they were tabbies, not homers!
Sirh
FTR, "Chicken Fried" is the process of breading a certain steak cutlet that is pounded into tenderness and frying it in a skillet (just like fried chicken). It's then smothered in a pepper-cream based gravy. This is what Goodson's does and does very well. "Country Fried" is almost like Chicken fried but after the skillet frying it's then braised in an oven in the gravy in which it's cooked (usually a brown gravy).
That’s new to me. Larnin sumptin ebery day! Don’t think that I’d like it braised with Brown gravy.
IIRC, "Creamed Chipped beef on Toast" (aka SOS) is not the same cream base. No spices, no flavor, to my knowledge. Pepper cream gravy for Chicken Fried steak has quite a bit of spicing, and flavoring. And the beef is not "chipped" and put on toast.
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Decided to add this thread and some of the other "which food is better" threads to the Legendary Thread.
Legendary Thread Reference
Figured it'd be nice to have a place to go to find some of the Legendary threads. They can be old ones (like gecko45), newer ones (like buddly or recoil control bipods), or even as a place to check what looks like it might turn into a Legendary thread. I've seen a few times where different...
We still have 3 pages to go, but I have faith in my fellow foodies!
Sirhr
Nah, CFS with hash browns and 2 cackle berries sunny side up all smothered in good cream gravy is the way to go!
Mayo - meh! Hardly use it.
The best tamales always come still hot out of a 15 year old igloo cooler driven around in a 1997 POS and are sold by the dozen.
I live just down the road from Coopers BBQ in Llano Texas , that many consider to be the best brisket in Texas , and I'll admit it's Damm good , but I can cook one at home that's just as good or almost anyway for 1/3 the price , and do at least once every other month , I decided to try one of those high priced Waygu brisket last summer and let me tell you, that's one of the best brisket I've ever had , about 8.00lb before you even cook it , but it just melts in your mouth .
Waygu brisket is amazing, but you definitely eat a lot less than normal because it’s so rich
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Wagyu is richer and denser in flavor, you generally eat less of it per serving due to it over say prime…. I’ve cooked a lot of waygu, and by in large, almost everyone I’ve served it to, has eaten smaller portions.
Please share with us where you can buy Waygu brisket for $8.00 a pound................
LeftyJason doesn't do it based on page count at the time of posting. He sometimes adds based on potential. Also some he adds adds if he starts to see something used as a reference elsewhere.
Just like I did here.
I never liked Tamales when I lived in TX.
A restaurant here in Tucson completely changed my mind on tamales, theirs are amazing.
When I worked at the dealership this old Hispanic lady came around on Wednesday and she made this cilantro lime chicken tamale that was out of this world. It was so good, other customers would stalk her and knew when she came in to sell them.
If you're in Tucson (pronounced tuck son
) go here for the real shit.
Carnitas La Yoca: Michoacán specialties, housemade tortillas & tacos galore
People used to line up at their food truck and now they are lining up at the south Sixth Avenue location for that Michoacán specialty—carnitas.
tucsonfoodie.com
And yes, Texas has ZERO clue about messican food, they fuck everything up, bad.
If you're in Cali or Az the worst, nastiest food truck has better messican food than the highest rated high dollar messican food restaurant in Tejas.
No lie....fight me.
All you whiny shits saying this or that about a grill.
Yes the grill is steel.....the bar-b-que however, is made from stone, or rock, or if you're lazy, brick.
It holds the heat in much better so you don't have to have a raging fire to do the heat part.....you can have smouldering twigs and get great heat in a stone bar-b-que.
You place a 'comal' on top of where the fire is (offset of course) so you can make your side dishes on that while the meat is doing it's thing.
Texas is not the home of BBQ, they stole it from the messicans that had been doing it for centuries before there even was a Texas.
It's actually called barbacoa and you use mesquite and oak....not hickory.
It's dark and it's cold otherwise I'd go out and take a pic....but fuck y'all, it ain't worth it right now.
Salt and pepper only, if you need something more you fucked up by not cooking it right.
It's OK to put sauce on a pulled pork sammich.....but only after it's cooked.
Vinegar...sugar...WTF are you trying to hide ? poor cooking ?
I thought we were talking about the meat, why every time NC bbq comes up people wanna argue over the damn sauces! Not everybody in NC is split east vs west on the sauce thing either, some go with a nice sweet m tangy sauce that isn’t vinegar shit or thick molases based either. But for me, sauce don’t make the bbq, if it’s pork butt or whole shoulder slow cooked over hickory coals, it’ll be good I promise. The smoker things work ok but I will always prefer it done the hard way with an old home made cooker and a fire barrel to make hickory coals to spread under fresh pork. As for Texas, they call anything cooked over a fire bbq but then turn into nazi’s about what is and ain’t chili
This guy is from the land of vegemite. So if he is against vinegar BBQ that's saying a lot
I knew I should have kept reading before posting. But it doesn't hurt to say it again.
Just had to tidy that up a bitTell me you're from the suburbs without telling me you're from the suburbs
It's just that true
I used to travel to NC regularly and avoided ENC BBQ like the plague. Western NC is okay.
Vegemite is horrible. I have no idea who thought “oh, let’s spread this black, thick, tar-like substance on bread & eat it”. They must have has a different taste 100 years ago (1923) when it was invented.
I would argue BBQ is about the wood. To me, there is nothing that can replicate some type of protein (brisket, beef ribs, pork ribs, sausage, yard bird) cooked over a post oak fire in a traditional Texas market style BBQ joint. I recreationally fuck around on my Traeger and it's okay, but doesn't touch the real deal.
And...
You can braise meat, but a full boil should be a capital offense.
And....
Grass Fed beef is shit. If I want grass fed, I will eat the wild game I shoot. You can feed beef some grass, but the last few months that bastard better be eating out of the feedbag full of grain or corn. In the rare instance I go out to eat If I restaurant brags about their grass fed beef I know that more than likely the steak is going to be sub par if I order one.
And...
You can braise meat, but a full boil should be a capital offense.
And....
Grass Fed beef is shit. If I want grass fed, I will eat the wild game I shoot. You can feed beef some grass, but the last few months that bastard better be eating out of the feedbag full of grain or corn. In the rare instance I go out to eat If I restaurant brags about their grass fed beef I know that more than likely the steak is going to be sub par if I order one.
I got nothing to add, but this is a big heart.
You a-holes can argue about what is and ain’t bbq, but I’ll keep the ocean-fresh seafood.
P
You a-holes can argue about what is and ain’t bbq, but I’ll keep the ocean-fresh seafood.
P
What you got planned for that heart? Can I come over for some? I fucking love heart
