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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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04-22-2017, 08:28 PM | #7486 |
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I think a hibachi would be ideal for this as you can adjust how close to coals you want to be. If nothing else get a smoker box and cut some the end of the cedar planks of if you have plenty real estate. Soak in water then put them in box close to flame.
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04-22-2017, 08:42 PM | #7487 | |
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Quote:
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"The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy." |
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04-22-2017, 08:49 PM | #7488 |
I like Pie!
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04-22-2017, 10:49 PM | #7489 | |
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That right there folks is a well executed joke. Well done Lee. Well done. |
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04-23-2017, 01:21 PM | #7490 |
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Had a bbq lunch today at Tony's Barbecue today in Winnie, Texas. It wasn't outstanding, but it was above average.
I got brisket and pulled pork, with corn bake and baked beans as my side. Wife got ribs and sausage, with mac n cheese and some sort of potato side. Kid got ribs. It also came with delicious homemade rolls. Most of the meat was good, but the brisket was really great. I'm a Texan that openly admits I prefer KC bbq, but this brisket took me back to my central Texas roots with great mesquite smoked flavor. The sauce could use an upgrade though. |
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04-23-2017, 01:59 PM | #7491 | |
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Oh well, BBQ is very subjective and there arguments will never end. |
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04-23-2017, 02:08 PM | #7492 | |
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Iron Works is great! And the reason people think you're nuts when you say you like East Coast Q is because it's easily fourth rate BBQ being KC, Texas, and Memphis. |
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04-23-2017, 02:24 PM | #7493 |
pie is never free
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I've got a 3 pound pork sirloin roast in the oven with some potatoes, onions and garlic, with a simple rub of paprika, black pepper and sea salt
Its got about 30 minutes to go and looks amazing... theres lotsa rich broth on the bottom of the pan |
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04-23-2017, 02:58 PM | #7494 | |
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That said, most anyone in those areas that are actually serious about the craft of Que serve up better fare than most all other venues.
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04-23-2017, 03:29 PM | #7495 | |
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I'd put Texas in front of Memphis, but I tend to like beef over pork. Best both have to offer is damn good Q. Either way, Carolinas takes a distant fourth to even the third place finisher in my book, and I judged out there in SC for a couple years. Best Carolina has to offer is purely mediocre (and by best, I mean grand champions at some of the SCBA events I judged). |
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04-23-2017, 03:33 PM | #7496 | |
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04-23-2017, 03:57 PM | #7497 |
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Adobo rubbed skirt steak with a grilled pineapple salsa. I'm tortilla free, which cuts me deep, but I'm working on my summer bod.
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04-23-2017, 03:59 PM | #7498 | |
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Definitely. Memphis and Carolinians have no clue WTF to do with a brisket. I have a friend from Memphis that travels regularly to Texas. Kept talking shit about Texas Q until I asked him what he was ordering. Freakin' pork. You don't get pork in Texas and you don't get beef in Memphis. |
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04-23-2017, 04:28 PM | #7499 |
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Timbone good looking lunch. I could tell you weren't at Gates(meal wasn't covered with flies).
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04-23-2017, 04:30 PM | #7500 |
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Shrimp dipped in Fried Chicken batter. It was great.
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