T1B

titlover wrote:

mvscal wrote:

titlover wrote:The Salt Lick outside of Austin.

Superb Q

I can second that. It's out in Dripping Springs. Friend of mine's folks had a ranch out there and a stop at the Salt Lick was always in order for lunch before dropping acid and heading out to Hamilton pool and camping out on the range that night.

You don't seem like the type that would do acid

Look at his views on LE, and this explains a lot.

Jay in Phoenix wrote: My point was really a counter to M2's idiot claim of San Francisco 'cue.

Ummm... maybe you can show me where I claimed San Francisco had great bbq ???

This reading and comprehension thing... has a lot of you really confused.


Here's what I actually said... when I talked about the best bbq in the country.

The State wrote:Best BBQ in the country... is off I-45 in Texas... near Centerville... with an old black man... who smokes his shit for 48 hours before he pulls...

I'll be waiting for your apology for being an idiot that has a problem with reading and comprehension.


Thats if you can man up ?

smackaholic wrote:Only a tard on the level of stoolio would try to argue cali being a BBQ destination

I'm surrounded by tards.


Look parrot, like I said to Jay... show me where I said this ???


I'll be waiting for your apology as well, with a disclaimer stating that your a fucking idiot.

titlover wrote:

mvscal wrote:

titlover wrote:The Salt Lick outside of Austin.

Superb Q

I can second that. It's out in Dripping Springs. Friend of mine's folks had a ranch out there and a stop at the Salt Lick was always in order for lunch before dropping acid and heading out to Hamilton pool and camping out on the range that night.

You don't seem like the type that would do acid

You seem like the type that already did way too much.

A former co-worker at Home Depot a few years ago quit his job and started his own BBQ catering business that focuses on smoking tri-tip (the Santa Maria cut) and makes a whole lot of money doing it now at events. So, tri-tip isn't just grilled in California as they do in Santa Maria and most other places.

That big slab of what used to be $3 for the whole tri-tip caught on 20 or 25 years ago, and then became expensive to buy to this day. We used to have that $3 tri-tip every Saturday night on the grill when I was young and very few people knew what it was back then. Then again, my dad lived in Santa Maria for years back in the '50's and knew enough about it to grill it a for weekly meal and for very few dollars. Now you see those slabs of the formerly "cheap cut" going for big $$$.

There are no cheap cuts of beef anymore. Even hamburger is over $6 a pound.

I don't understand "meat purists." What's wrong with sauce on brisket? Why anyone would object to more flavor is beyond me. A really good vinegar based sauce, I could drink straight from a glass.

Has anyone been to Smoque in Chicago? That's about the best Q I've had in the Upper Midwest. I'm curious how it compares to your average bbq joint in the south. Typically the hole in the wall places like in Sam's post, where they haven't cleaned shit in 75 years, are the best.

MgoBlue-LightSpecial wrote:I don't understand "meat purists." What's wrong with sauce on brisket?

If you have to ask, you've never had good brisket. Do you put ketchup on a ribeye, too?

Sudden Sam wrote:I like sauce on brisket, ribs, whatever, but I want to put the amount I want on it. I'll eat some without any sauce, I'll dip other pieces into the sauce. I'm not anti-sauce. But I don't want the cook to slather my food with so much sauce that I can't taste the meat.

Oh I agree, sauce on the side. I want the best of both worlds, the natural taste of the meat with a little compliment of sauce. To act like that's some sort of sacrilege is beyond stupid. Look, we all consume meat in a variety of ways. Some like it saucy, some like it dry, some like it in chain mail at a Dungeons and Dragons tournament.

mvscal wrote:

MgoBlue-LightSpecial wrote:I don't understand "meat purists." What's wrong with sauce on brisket?

If you have to ask, you've never had good brisket. Do you put ketchup on a ribeye, too?

No. That's a ridiculous comparison and you know it.

No, it isn't and far from it.

Yes it is. You are comparing the application of a quality, home-made BBQ sauce on a piece of fucking BBQ to... putting a condiment on a steak. Not the same thing.

Good brisket is on the same level with a good steak and you don't sauce it for the same reason you don't sauce good steak.

Here is my thoughts on the issue.

If the meat is sitting in sauce before I arrived at the place I turn around and leave.

If the meat is served with sauce over it, it is unlikely I will be back.

75% of the time I put no sauce on brisket. I use sauce sparingly the other times and actually really enjoy some sauces. If it is heavy with sugar though it is a no go. Sweet BBQ sauce should be a crime.


Now, one thing that can't be debated period is beans in chili. If it has beans it isn't chili.

Left Seater wrote: Now, one thing that can't be debated period is beans in chili. If it has beans it isn't {Texas style} chili.

FTFY

schmick wrote:

mvscal wrote:

schmick wrote: What I consider BBQ is pork ribs or a beef brisket thats sat in a smoker and comes with a nice sauce.

Anything that sat in a smoker is BBQ and, if you ask for sauce on your brisket in central Texas, you'll get punched in the face. Texas brisket is salt, pepper and smoke.

Why the fuck would I waste any of my time in central texas?


If the meat is served drenched in sauce, I dont like it, I like the sauce on the side and I put the sauce on before I eat it. I also dont like those sweet, brown sugary sauces, I also dont like it if the place has sauce sitting at the table thats cold and they want you to put that on the meat, I want the sauce warm and spicy. And fuck a texan if he gets offended if I put sauce on my brisket sandwich, they can get over it, I paid for it, Ill do with it what I want

In other words, you're a tasteless, clueless hick. Got it.

Papa Willie wrote:

MgoBlue-LightSpecial wrote:Typically the hole in the wall places like in Sam's post, where they haven't cleaned shit in 75 years, are the best.

That holds true to just about everything I've ever eaten...

Your wife must be quite a catch.

MgoBlue-LightSpecial wrote:Yes it is. You are comparing the application of a quality, home-made BBQ sauce on a piece of fucking BBQ to... putting a condiment on a steak. Not the same thing.

2nd.

Says two upper-flyover residents who wouldn't know good BBQ if it pinned them down and fucked them up the ass.

I suppose the dreck you've eaten called "brisket" probably would need sauce, though. Carry on.

Well, at least your not a rigid, pompous, opiniated asshole whose opinion means shit to ordinary, open-minded people.

Oh, wait...

BTW, what's your opinion of Steven Raichlen as a BBQ expert?

Low. He not a pit master. He isn't even a chef.

Doesn't mean he can't be a serious student, or even an expert.

I generally give serious consideration to your opinions on food and drink, but at times you get overly pedantic. Like now. Or during the discussion about Belgian IPAs.

mvscal wrote:

Left Seater wrote: Now, one thing that can't be debated period is beans in chili. If it has beans it isn't {Texas style} chili.

FTFY

There is no other style worth eating. Hence chili does not have beans.


On other foods, BBQ even, I understand regional differences. Chili is one thing that I don't.

Oh look, another opinionated, provincial blowhard.

It's a fucking stew. You're going to have variations in every household, let alone every region.

Goober McTuber wrote:Doesn't mean he can't be a serious student, or even an expert.

Student, yes. Expert? Not even close. He isn't a professional. He's an academic and food writer. He has never run a kitchen. I don't doubt that he's great cook and can throw a smashing dinner party but you just can't compare anything he does or says to someone like Aaron Franklin who is smoking 350 briskets a week year after year. There is no substitute for that level of experience.

A proper brisket smoked by a master will quiver briefly when you drop it on the cutting board. There is nothing else like it. The flavor and texture are better by far than any steak. IMO, it is the most sublime expression of beef there is. When you eat it, it won't occur to you to sauce it anymore than it would to reach for a bottle of A1 when digging in to a dry aged, prime ribeye.

Stopped by this place for lunch today
http://beavercreek-smokehouse.com

My girlfriend had her first taste of brisket. Nice and soft. I'm not going to go 'que snob and rate it....I'll just say it was really really good. I asked my GF if she wanted to have some of the sauce on hers and she said no way and asked why anyone would do that

R-Jack wrote: My girlfriend had her first taste of brisket. Nice and soft.

The brisket, or the evening's "entertainment"?

:o

R-Jack wrote:Stopped by this place for lunch today
http://beavercreek-smokehouse.com

My girlfriend had her first taste of brisket. Nice and soft. I'm not going to go 'que snob and rate it....I'll just say it was really really good. I asked my GF if she wanted to have some of the sauce on hers and she said no way and asked why anyone would do that

Keep her away from the horse meat. Canibalism is so 1850's.

R-Jack wrote:Stopped by this place for lunch today
http://beavercreek-smokehouse.com

My girlfriend had her first taste of brisket. Nice and soft. I'm not going to go 'que snob and rate it....I'll just say it was really really good. I asked my GF if she wanted to have some of the sauce on hers and she said no way and asked why anyone would do that

Case in point. I would venture to say that that was proper brisket.

As for sauce on good meat, the answer is yes, if the sauce is olive oil/capers/pepper/parm and the meat has never seen any heat above room temp.

mvscal wrote:
Case in point. I would venture to say that that was proper brisket.

Considering they are open five minutes a day, twice a month, they should be able to make the four briskets a month they sell pretty tasty.

Yes, they should.

mvscal wrote:IMO, it is the most sublime expression of beef there is.

Jesus man, we're not talking about Beethoven's 9th here, we're talking about a slab of cow on a plate. Ease up a bit on the pretension.

I'm sure a sauce-less brisket done right is delicious. So is brisket with a side of perfectly paired sauce. There is more than one way to enjoy a particular food.

You don't know jackfuckingshit about brisket. How could you? You live where? Chicago? Enjoy your pot roast with sauce, dumbfuck.

Goober McTuber wrote:BTW, what's your opinion of Steven Raichlen as a BBQ expert?

If you buy one of his books, you get an instant temp thermometer that's accurate + or - 5 degrees. His face looks like KC Paul... which is on those things.
Save it... I bought one of those books years ago and there wasn't anything I didn't already know. I kid you not, the face on the thermometer faceplace looks eerily similar to this ---> :paul:

mvscal wrote:You don't know jackfuckingshit about brisket. How could you? You live where? Chicago? Enjoy your pot roast with sauce, dumbfuck.

Yeah, there was a time when I got worked up seeing someone put A1 on a steak, or some similar crime against food. Not so much so anymore. Someone feels that a little sauce enhances the taste of their brisket, so what?

Someone puts beans in their chili? Big fucking deal. In Cincinnati they add pasta. Aaron Franklin claims to dip his sushi in ranch dressing.

Why get yourself all worked up about how someone else chooses to enjoy their food? You like black cock, Melton prefers white. (I'm sure you guys make that meat quiver, as well). It's a matter of individual taste. Like music.

In other words, go fuck yourself.

So you put A1 on your ribeye now, do you?

No way. I hate that stuff. Steak gets salt and pepper. And sometimes a drizzle of garlic butter. At least, that's the way I like it. But it would be a NY strip, not a ribeye.