Pond Boss Forums INTRO Questions & Observations The Texas BBQ Forum

I want to let you guys know about a new internet forum, the Texas BBQ Forum at http://www.texasbbqforum.com . I started this forum to discuss the finer aspects of burning meat to perfection. Everybody will feel welcome (not just the Texans) and we could use the company. Seems like folks who like to hunt and fish always like to BBQ too, so I thought I would invite you on over.

Thanks,
Gator

Does this include those of us who like to burn our meat in a smoker?

Especially in a smoker! You bet!

Gator

Alligator,

I'm a new Texan, but haven't figured out why everyone grills brisket, but not tri-tip.

I havent found any bar b q brisket that was tender, juicy and tastey. It seems that the secret to briskit is to cover it up in sauce so you don't taste the meat.

Tri-tip usually has a rub or seasoning on it and it grills to a tender, juicy piece of meat that is full of flavor!!

And speaking of meat, how come you can never find any carnitas at a mexican resturant? I have nothing over tex-mex, but my favorite meat is carnitas, and the closest I've found is some dried out pork. Not the same thing at all!!

Good luck with your site,
Eddie

Eddie, come down to the Houston Rodeo in Feb. Go to the cookoff. You will get some good brisket. 1hr or more per pound at 225. Use a fatty brisket, fat side up, not a trimmed one.

Hey Eddie,

The brisket history goes back a long ways around here, but bottom line is that it was cheap meat, nobody else would eat and the only way to make it edible was to slow smoke it to get it tender enough to enjoy.

Lots of guys use tri-tip too these days.

Honestly, the GREAT BBQ (brisket) joints are in central Texas, IMO. Lockhart TX, Llano, Taylor and Austin have some of the best. And, like you said, a lot of those folks dont use sauces on their beef. IMO, cooked right, a brisket only needs salt/pepper/garlic for seasoning, but folks (and BBQ judges) like everything all doctored up, hence why Im in business.

I have a recommendation for you. Head on over to The Country Tavern in Kilgore, Hwy 31, one Friday night and treat yourself to THE finest BBQ ribs in Texas. Just say "Rib Plate" and "beer". Done.

Thanks and I hope to see you on the TBBQF.
Gator

Gator,

I've been to the Country Tavern many times and agree that they have some FANTASTIC ribs. I've tasted there briskit, but it's not something I'd recomend.

I'm happy that you know about tri tips, but here in my area, I haven't been able to find a place to even buy it regularly. On occasion, Sams will have it, but it's not seasoned. Some of the rubs and seasonings I can get on them from California are just unbeivable in how good they are.

I have about three left from my last time there, and when my parents come to visit this spring, I'll have them bring me another dozen.

I've spoken to the butchers at the meat markets and I hear the same thing every time. "I don't know why we don't carry it." What type of answer is that?

Oh well, except for the meat, I realy like it here in Texas and can live with having to smuggle in the good stuff when I can. hahaha

Eddie

If you ever get a chance to swing through Lockhart TX. there are several great BBQ joints. Its worth the ride.

Gator

Try the City Market in Luling, Texas. It is some of the best you will ever eat.

heybud, great one.

You Texans may consider this just plain wrong, but the best BBQ place I ever ate at was "Todd's Rip Roarin' Ribs" in Canoga Park, CA. Right before the Board of Health shut them down.

No offense taken, Theo. Todd was probably a Texan by birth.

Lucky man!

Theo, thats just not right. Canoga Park, CA? BBQ? This wasnt back in your "younger days" was it?

Woulda been about 15 years ago. I made 15-20 business trips to LA over a 3 or 4 year period.

I remember it as being just like Detroit, but with palm trees.

HeyBud, the City Market is the best there. Black's has gone down big time.

gator, thanks for the invite, but one forum is all i can deal with. if you like this, please share w/ yer BBQ buddies.

the recipe is called Cowboy Rub and amounts below are for about 4 big (12-16oz) bone-in ribeyes, but my wife and i make up a big batch just to have on hand for any kind of BBQ'd meat....tri-tip, NY, porterhouse, t-bone....its good on all of em.

mix up:
1 tblsp coarse salt (like kosher salt or sea salt)
1 tsp hungarian sweet paprika
1 tsp garlic powder
1 tsp coarsely ground black pepper
1 tsp dried ground thyme
1 tsp finely ground coffee

rub in good on both sides, let sit at room temp for about an hour, then grill over mesquite (mesquite charcoal or soaked mesquite wood over gas - we use one of those metal boxes in the gas grill for wood chips....make sure it gets good and smokey for the cookin part)

cook to yer satisfaction....we like med. rare.

yum yum

Hey D.I.E.D.,

Thats a nice lookin recipe you got there, thanks. That one is a keeper - you aint from Texas are ya?

Take a look at my SuckleBusters website sometime, bet you would like my rub too (only I sells mine).

Gator

ha,
tell you what gator, lets keep this a secret, you make up a bunch of my recipe, and if it sells good, cut me in on the royalties

i like to put extra coffee in the batches we make....good stuff.....

my mom was born in texas, but after her dad split on the family when she was really young (in the 1930's) the rest of family moved back east where i was eventually raised before moving to CA ~1981. long story short, there's a thin stream of TX blood in here

there's a thin stream of TX blood in here [/QB][/QUOTE]

I knew it all along.

Hey DIED,

Where in Texas was your Mom born?

I will post your recipe out on the BBQ Forum - thanks.

I'll get back to you on the royalty - bottling deal.

Gator

Anywhere near Hurst & Bowie, pray tell?

fair enough gator

i'd like to hear back how anybody likes that cowboy rub....its a staple here.

she was born in Dallas but only lived there about a year and a half before moving to MD. Dad's side was all CA, so reckon you can just call me Mutt

Clark's Outpost in Tioga, Texas

If you don't believe me, just ask Lusk........I bet he's eaten there a time or two

Ditto. That place has awesome BBQ brisket.

Gator