And when you grill a burger, it doesn't have to be beef.
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Originally Posted by deubster
And in parts of Kentucky, Tennessee, and south Texas, there is GOAT!
I offered Mom a goat for Mother's Day. She turned to Dad & commented that it would save him mowing the yard all summer... "and then we could barbecue him".
Location: Between Caltech and JPL (very seldom in BNA now)
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Quote:
Originally Posted by deubster
Next week. Trust me, I'm serious about my brisket. Great Texas brisket: Smitty's, Black's, & Kreuz's in Lockhart,
I've heard a lot about Kreuz's--worth a trip (worth a mileage run )?
Quote:
City Market in Luling, Cooper's in Llano, Louie Mueller's in Taylor, and deubster's in Lubbock! Being 350 miles away from Lockhart matters not, because I have a large pile of Central Texas post oak in the back yard.
I'm rather pleased with our first smoked pork butt. I fork shredded it all last night. The roast had one bone that didn't look all that large after cooking. All fat and connective tissues were completely gone - distributed through the meat and into the water pan. The 6.5 lb roast filled a two quart tub, after our dinner (four piled-on sandwiches). We pulled the tub out of the fridge today and just nibbled on the cold bits. Very, very tasty! Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.
Nothing like smoking a pork butt on the grill and then shredding and eating it right there in your kitchen--gives you a real sense of accomplishment (and maybe delusions of grandeur--it's always tempting to quit your job and go into the BBQ business, right when it comes off the grill and before you do the cleanup).
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…it was raining out of a low sky, and the tide was way out.--from Infinite Jest
I've heard a lot about Kreuz's--worth a trip (worth a mileage run )?
Nothing like smoking a pork butt on the grill and then shredding and eating it right there in your kitchen--gives you a real sense of accomplishment (and maybe delusions of grandeur--it's always tempting to quit your job and go into the BBQ business, right when it comes off the grill and before you do the cleanup).
or before you go to the grocery store and look at how wild the costs are on a regular basis(not when you pick it up on sale)
Will get STICKER SHOCK even buying from distributor(oh and they don't have sales as often!)
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I make a blue-cheese slaw that always gets rave reviews with our bbq ribs (kansas city style). I simply replace the cole slaw dressing with mayo, apple cider vinegar and blue cheese crumbles. I also slice de-seeded jalepenos and mix them in to spice it up. Give it a try--you'll be glad!
I offered Mom a goat for Mother's Day. She turned to Dad & commented that it would save him mowing the yard all summer... "and then we could barbecue him".
Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.
