T1B

http://www.dickslastresort.com/index.cfm#x

It's a chain of restaurants located in about a dozen cities. The business model is apparently mediocre food served by an extremely surly wait staff. Went to the one in Chicago a few years back with some buddies. Might have been entertaining if the staff were a bunch of mvscals (the poster, not the balck people). But it was more like a bunch of Papa Willies, Moving Sales and Screwballs. Lame recycled insults, not the least bit clever. Anyone else ever been to one?

I'm not nearly as interested in dicks are you apparently are.

Mikey wrote:I'm not nearly as interested in dicks are you apparently are.

The San Antonio location is fun. The girls dress like skanks and the dudes look hungover.

Panama City Beach suxx. Nothing but lame recitation of scripts.

I've got too many good restaurants in my home town to think about going to a place like that. And with Yelp and other rating services, you don't have to settle for substandard crap when you're on the road.

Yelp?!?

I ate at a Dickie's in Texas (there's one near me, too), since it was next to my hotel. Meat was decent, everything else was quite forgettable. I have a hard time believing there's many places that don't have better options for BBQ.

Dinsdale wrote:I have a hard time believing there's many places that don't have better options for BBQ.

I would start with my non-square-deck-screw-fitted deck. Bought my first smoker this year and results so far are deece. I will post photos at some point.

Learning your smoker is one of the most fun things there is. My problem was always getting too shitfaced before the meat was done.

And square heads are sooooo 2000's. Exterior screws are T-25 torx these days.

I will confess to opting for a pellet smoker. That whole set it and forget it thingy.

Of course you went with the Oregon invention.

A buddy of mine uses his almost daily.

No. Did a lot of trolling in online forums. Word on the street is that Traeger quality has slipped big-time since they moved production to China. Green Mountain Grill is more precise digital control, larger cooking chamber and hundreds of dollars less. But it's based on the Oregon invention.

Dinsdale wrote:A buddy of mine uses his almost daily.

I put 12-14 lbs. of meat on there at a time. If I did that almost daily, I would soon be of Buttsprayesque proportions.

Dinsdale wrote:I ate at a Dickie's in Texas

Fucking idiot.

Goober McTuber wrote:I will confess to opting for a pellet smoker. That whole set it and forget it thingy.

Might as well just cook the shit in the oven then.



Sin,
Weber Smokey Mountain

No shit Dave,

I have the 18" Black Weber Bullet, at a cost of 1/5 the Tragers and other mechanical/electric driven things that will break.

Shit, I probably wrote something that is going to alert MS and excite Goobs, don't take it out of context you 2 fucks.

I figured that would drag some Neanderthals into the thread. Truman should have chimed in by now. There's a few tricks for getting decent smoke out of a pellet smoker. Welcome to the 21st century.

Goober McTuber wrote:I figured that would drag some Neanderthals into the thread. Truman should have chimed in by now. There's a few tricks for getting decent smoke out of a pellet smoker. Welcome to the 21st century.

You probably have one of these too (in that color).





There's a few tricks for getting a decent cup of coffee out of a Keurig.
No wait...you can't.

We already had a coffee thread, Mikey. Don't be an iodot.

There's a Dick's Last Resort in downtown San Diego. It's the kind of place that smells like teenclub, a mix of sour beer, piss, & puke. As one would guess it's frequented by 20 something peeps who think they know good food & drink. All the while eating BBQ bull & hog scrotum/sphincter, salmonella chicken sandwiches, or iodine shrimp, & washing it down with Coors mountain spring water or Fosters sheep piss.

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