Relaxation
- Thread starter Brad
- Start date
smokeywolf
Well-Known Member
New chuck and dinner out of the smoker. Hard to improve on that.
Ian
Notorious member
Mmmmm dirty rice and mudbug tails, one of my favorites. I'm stuck right in the middle of the Tex-mex and barbeque capital of the world, surrounded by a lot of Czech/Pole/German culture, and with Acadian neighbors off to the east and a nearby coast, so the FOOD around these parts is outstanding, if you're into that sort of thing. Boudin is another thing I've acquired a taste for, and the H-E-B food chain has hooked into an authentic supply from LA so we can get the good stuff right here.
We don't use mesquite up here, we don't like bitter meat.
We are a beef and potatoes kinda state. We do have an active Mexican population nearby by so that is easy to find. The old European places are slowly closing as the families can't find people to take over the restaraunts when they want to retire.
I am finding that some of the best food comes from the little mom and pop shops. They make it with care and stick to tradition as opposed to big chains that Americanize everything.
We are a beef and potatoes kinda state. We do have an active Mexican population nearby by so that is easy to find. The old European places are slowly closing as the families can't find people to take over the restaraunts when they want to retire.
I am finding that some of the best food comes from the little mom and pop shops. They make it with care and stick to tradition as opposed to big chains that Americanize everything.
Mom & Pop joints is the only way to go whenever possible. You'll get not only more food but far higher quality at a better price. 34 years as a Teamster and whenever out on the road if there was a Mom & Pop joint the chain places didn't even enter on the radar. Rarely disappointed.
Ian
Notorious member
You don't have mesquite in NE, do you? I mean other than imported flavorizor chips or drums of smoke flavoring? Done right, with seasoned mequite on a pit, not a commercial smoker, it's yummy. If you ever come through this way I'll make sure you get a taste of some local brisket done the I like it. Oak is the stuff that always makes meat bitter and nasty. Pecan is good for pork and sausage.
A good friend from TX had a hugely successful BBQ catering business in CA, he used red oak exclusively. He has since retired and moved back to TX near Abilene. I've eaten a ton of various meats cooked by him on red oak and I can assure you there was nothing sour about any of it. Absolutely some of the best BBQ I've ever had anywhere.
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We got a sayin....talk "stuff" or do "stuff"..
Just got back from grocery store with 3# of Boston butt steaks...amongst other party eats.I've got the big BB roast/dry rub pulled pork thang down pat.These are "steaks" cut off a big roast.
Slammed some dry rubs on them,in the oven.Normally do 10hrs @220,yadayada.Don't have the time before #3 ,Titegroup boy comes straggling home.So am running the pork a bit higher on the temp.
Maple flavored baked beans,steak fries,pork,maybe a little salad..
..it's what's for dinner.
Have said it before,when the youngins come home,especially the g-babies...have something in/on the cookstove,filling the air with,welcome home.I'm gonna be long gone and these little numbskulls will still be talking and reliving,"going home".
Just got back from grocery store with 3# of Boston butt steaks...amongst other party eats.I've got the big BB roast/dry rub pulled pork thang down pat.These are "steaks" cut off a big roast.
Slammed some dry rubs on them,in the oven.Normally do 10hrs @220,yadayada.Don't have the time before #3 ,Titegroup boy comes straggling home.So am running the pork a bit higher on the temp.
Maple flavored baked beans,steak fries,pork,maybe a little salad..
..it's what's for dinner.
Have said it before,when the youngins come home,especially the g-babies...have something in/on the cookstove,filling the air with,welcome home.I'm gonna be long gone and these little numbskulls will still be talking and reliving,"going home".