T1B

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.

The OL is one of those that thinks a good steak needs sauce. I will never get that. But, you know what, it's her fukkin' steak, she paid for it..errrr, well, I likely paid for it, but, seeing as how I would like to serve her up a nice slice of quivering brisket later on, I'll let her ruin a perfectly good piece of meat.

As for LS and his chili thoughts, WGARA? Don't like beans in chili? Good on you. I love them.

Does that make it some sort of stew rather than chili?

Once again, I don't give a flying fukk. To me, it's chili.

Goober McTuber wrote: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.

plenty of nice cuts out there. Make mine a porterhouse. And I will fight the cretin that comes near it with a bottle of sauce.

mvscal wrote:You don't know jackfuckingshit about brisket. How could you?

No, I don't know jackfuckingshit about thermonuclear physics. When it comes to food, it's a matter of personal taste. Also, I lived in the south for 13 years. You aren't Anthony Bourdain, get off your high horse.

You might want to use another name for that analogy.

Anthony pretty much stuffs his face and gets drunk these days. Two things posters on this board could actually excel at.

Aaron Franklin (yes, THE Aaron Franklin) sells a sandwich at his joint called the Tipsy Texan. Chopped brisket, a little sauce, sausage slices and coleslaw all on a hamburger bun.

Goober McTuber wrote: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.

That gets a rack.

Went to a steak joint in Olean, NY once. Waitress asked me if I wanted A1. I said, "No thanks, I hate to ruin good meat." She replied, "That was the correct answer."

Goober McTuber wrote: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.

Sure. Why would you put anything else on a good steak? Same deal with good brisket except that it is a lot more difficult to get good brisket than it is to get good steak.

Goober McTuber wrote:Aaron Franklin (yes, THE Aaron Franklin) sells a sandwich at his joint called the Tipsy Texan. Chopped brisket, a little sauce, sausage slices and coleslaw all on a hamburger bun.

And he hates them.

mvscal wrote:

Goober McTuber wrote:Aaron Franklin (yes, THE Aaron Franklin) sells a sandwich at his joint called the Tipsy Texan. Chopped brisket, a little sauce, sausage slices and coleslaw all on a hamburger bun.

And he hates them.

But he's smart enough to understand that there's no accounting for tastes.

Sushi with ranch dressing?

mvscal wrote:

Goober McTuber wrote: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.

Sure. Why would you put anything else on a good steak? Same deal with good brisket except that it is a lot more difficult to get good brisket than it is to get good steak.

BTW, I never said I put sauce on brisket. I just seconded Mgo's point that your analogy was fucked.

Goober McTuber wrote: Sushi with ranch dressing?

I suppose that would depend on the type of sushi. Actually it sounds like it would go pretty well with something like a California roll.

MgoBlue-LightSpecial wrote:When it comes to food, it's a matter of personal taste.

Do you put ketchup or sauce on a good steak?

Yes or no?

Jesus Christ, you're defending ranch dressing on sushi yet acting like a little bbq sauce on the side of a plate of brisket (which is very common in lots of places not named Central Texas) is some sort of indefensible food crime. Just shut the fuck up already.

Ranch dressing on any non green food item is an abomination. That especially includes any form of chicken wings.

How about this one:

http://www.food.com/recipe/garlic-steak ... lay-308206

Go ahead and explain to me what a hack Bobby Flay is.

MgoBlue-LightSpecial wrote:... acting like a little bbq sauce on the side of a plate of brisket (which is very common in lots of places not named Central Texas) is some sort of indefensible food crime. Just shut the fuck up already.

In other words, very common in places that serve shit brisket. Gotcha. And, yes, it is indefensible.

So, do you put sauce on a good steak? Yes? No?

Goober McTuber wrote:How about this one:

http://www.food.com/recipe/garlic-steak ... lay-308206

Go ahead and explain to me what a hack Bobby Flay is.

Looks horrific.

Goober McTuber wrote:Here you go, mvscal. Start tearing your hair out.

Chimichurri on flank steak is excellent. It really isn't a sauce either. I'm not talking about lesser cuts, though. I'm talking about strips, ribeyes, porterhouse etc. And, yes, saucing them is gay. The French do quite a bit of it. Then again, the quality of beef I had there was very inferior.

mvscal wrote:So, do you put sauce on a good steak? Yes? No?

Why are you trying to change the subject? We're talking brisket not steak.

One reason your analogy is fuct is because I'm talking about a good restaurant style bbq sauce made from scratch that's been in Jethro's family for 50 years, served on the side. I'm not talking about dumping a 3 dollar bottle of Famous Dave's on my brisket, which would be the equivalent of putting A1 on a steak. Get it?

To answer your question, no I don't put mass produced table sauce on my steak. If I went to a steakhouse that was famous for some bomb ass sauce, I would give it a whirl. Why not? If done right, I could enjoy both steak and brisket with and without sauce. Why limit yourself when it comes to food? Just because some dumb hicks in Texas say their way is the only way? Fuck that noise.

MgoBlue-LightSpecial wrote:

mvscal wrote:So, do you put sauce on a good steak? Yes? No?

Why are you trying to change the subject? We're talking brisket not steak.

We are talking about beef at its highest level of quality. Any mongoloid can take a prime cut of beef and make a dynamite steak. Making a brisket at level takes quite a bit more skill. Very few places that sell brisket actually achieve that elite level.

Why limit yourself when it comes to food?

I don't. I just know enough to know that you don't fuck with perfection. Evidently you don't or, more likely, simply haven't experienced it.

Dinsdale wrote:I guess I'm going to a new Q place for lunch. I'll report back (if I feel like it). It's actually in Vancouver (Across the Creek in the Couv. Hope I don't get shanked by a tweeker).

Went yesterday.

Very good. Had a tri-tip sandwich -- ciabatta bun, tasty beef, slaw. Friend had a house-made pastrami sammich. Both very good. Sweet potato fries on the side, with mac'n'cheese, and... chili... which had beans, and was awesome.

Right across the street from the Clark County Courthouse, so there was enough cops around I didn't fear for my safety. I went to eat, which belies the normal reason why people from Portland go to Vancouver -- usually, it's to go buy our stuff back.

mvscal wrote:We are talking about beef at its highest level of quality. Any mongoloid can take a prime cut of beef and make a dynamite steak. Making a brisket at level takes quite a bit more skill. Very few places that sell brisket actually achieve that elite level.

And eating something prepared at an "elite level" doesn't necessarily mean it has to be consumed one specific way, all of the time.

I don't. I just know enough to know that you don't fuck with perfection. Evidently you don't or, more likely, simply haven't experienced it.

Any joints in Eastern Nebraska that serve up a "sublime" plate of brisket? Next time I'm in Council Bluffs you can treat me.

Sadly, no. It's not much of a BBQ town. I'll continue the search but I haven't had anything better than C- 'Q in Omaha.

How's their sauce?

Sauce isn't too shabby. It's a good deal easier than making good brisket.

Tejas is king... when it comes to brisket. The good shit that's made in rural parts of Tejas by black folk is hands down the best in the country and it's not even close.

While I stand by the joint run by an old black man right off of I- 45 near "Centerville" next to a gas station is the best... some of the best in Texas comes from a German area just north of I-10 between Houston and San Antonio and just south of Austin.


Good brisket... melts in your mouth... and there is absolutely no reason to put sauce on it... unless it's dry and shitty.

Unfortunately, it seems a vast amount of the posters on this board has never had good brisket.



By the way, if you want to get a good sampling of all the different types of Q from around the country... it would be wise to hit the "Houston Livestock and Rodeo Show.





Hell, while some of my employees were doing the show for me... I came to check out how my business was doing back in the day when I did the show... and one of Earl Campbell's guys came by the booth and said he would like to purchase four of my pieces. He walked me over to Earl Campbell's booth at the show and me and Earl came to an agreement.

I would trade four of my chimes for... "all you can eat" of his food at his booth for my employees for the duration of the show (around 2 plus weeks).

Not only that... but, he invited me to his place in Austin for the weekend so he could show me where he put the chimes on his property. Good times.

The one thing that I came away from the encounter was how short Earl was and how he could barely walk without pain... this was in the "early 1990's.

That, and I could barely understand a word he said, since he mumbled so much.


Football, is a mother... when it comes to long term damage.

Not a half bad post m2 but I'm calling bullshit right here...

That, and I could barely understand a word he said, since he mumbled so much.

That's your second language.

Maybe it was the chimes...

Who knows?

Y2K wrote:Not a half bad post m2 but I'm calling bullshit right here...

That, and I could barely understand a word he said, since he mumbled so much.

That's your second language.

Maybe it was the chimes...

Who knows?

Only his "employees" really know that answer my friend. He and LTardio_2lio should conserve cardboard for when the plentiful CA rain pounds their rooftops once again... that or piss from the other bums on the streets in the City.