- Join Date
- May 2008
06-13-2008, 11:10 AM
I like pork or beef BBQ and never knew it was a regional thing till I just read this:
Beef up your barbecue with Texas-style brisket
Pork may be the preferred barbecue east of the Mississippi (think of the pork shoulder of the Carolinas and the ribs of Kansas City and Memphis), but in Texas beef is king — especially beef brisket, which comes moist and smoky and tender enough to cut with a fork. (Not that any self-respecting Texas barbecue buff would use a fork.) Barbecued brisket is simultaneously one of the easiest and most challenging recipes in the world of barbecue. Easy because it requires only one main ingredient: brisket (even the rub is optional). Challenging because pit masters spend years learning the right combination of smoke (lots), heat (low), and time (measured in half days rather than hours) to transform one of the toughest, most ornery parts of the steer into tender, meaty perfection.
snip, recipe and other info at site
06-13-2008, 11:46 AM
Not all good bbq takes a lot of time. I can cook a 60lb whole piggy inthe chnese box, La caja china! So tender you can carve it up with a dinner plate.
: “It's all shits and giggles until someone giggles and shits.”
” I wondered why the rock was getting larger. Then it hit me.
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