Texas style BBQ fucking sucks shit - Page 10 - Snowboarding Forum - Snowboard Enthusiast Forums
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Old 09-05-2012, 11:48 AM   #91 (permalink)
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Originally Posted by Snowolf View Post
For me it's all about the Cajun! The fucking hotter the better.....
Everytime I go up to the PNW area... no one understands spicy. For that matter, sweet fucking tea. I can't get a glass of sweet tea outside of east Texas or Louisiana. All the places my brother takes me to, what they call spicy, would maybe qualify as mild down here. I think outside of the few Asian restaurants that have gotten spicy right, everywhere else my brother has taken me wouldn't know spicy if cayenne pepper were to punch them in the dick.
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Old 09-05-2012, 12:33 PM   #92 (permalink)
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I am from TX and reading through the forum makes me chuckle.

If you have ever been to a great BBQ place, you will never walk out of the restaurant talking about the sauce. That's the last thing a great BBQ place wants you to talk about.

Great BBQ starts and ends with how the meat is cooked. The sauce is just icing on the cake.
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Old 09-05-2012, 03:58 PM   #93 (permalink)
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Originally Posted by Tuan209 View Post
I am from TX and reading through the forum makes me chuckle.

If you have ever been to a great BBQ place, you will never walk out of the restaurant talking about the sauce. That's the last thing a great BBQ place wants you to talk about.

Great BBQ starts and ends with how the meat is cooked. The sauce is just icing on the cake.
You haven't read the last 5 pages of this thread have you? It's all about meat cooking options...
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Old 09-05-2012, 05:27 PM   #94 (permalink)
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I'm a bit late to this thread, but I second what jdang307 said earlier. Texas BBQ to me is about brisket and sausage. I've eaten at all of the big three in Lockhart (Kreuz, Smitty's, and Black's) and can attest to their deserved legendary status. I won't pick a favorite, I like them all. I'll admit, brisket is probably my favorite form of BBQ, and one of the hardest to do right. That said, I do enjoy just about all styles of BBQ and grilling, from Memphis dry rub ribs, to Brazilian churrasco. I even like sauces from all over, but generally on the side (comes in handy for those occasional dryer bits that are inevitable).

I have a couple smokers and love to do my own, but I usually stick to the basics: ribs (babyback or St. Louis), pork shoulder, or whole brisket. I still haven't achieved the level of the Lockhart places with my brisket, but it's better than the vast majority of places where I live (of course Massachusetts isn't exactly BBQ mecca ).

But seriously, don't write off Texas BBQ until you make the trip to Lockhart.
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