Author Topic: The BBQ Wars...to begin later this month (Read 1168 times)

Curval · « **Reply #45 on:** October 08, 2003, 12:13:29 PM »

Capt.,

No beef sent over unfortunately...probably be an issue with customs anyway.

You seem to be under the impression that Toad and Rude are supplying me all of this stuff for free. Not so. I am sending Toad (he forked out the cash) a draft because paypal doesn't recognise Bermuda as a country for some reason.

BUT...they didn't charge me for their time.

I sat and read some of the book they sent me and my stomach started to growl so much I had to get up and go for lunch in a hurry.

capt. apathy · « **Reply #46 on:** October 08, 2003, 01:03:24 PM »

Quote

You seem to be under the impression that Toad and Rude are supplying me all of this stuff for free. Not so. I am sending Toad (he forked out the cash) a draft because paypal doesn't recognise Bermuda as a country for some reason.

awww, wish you hadn't told me that, I was enjoying this thread much more when I was mis-informed.

I feel let down, I was begining to think you where on to one of the greatest scams of all time.

Gadfly · « **Reply #47 on:** October 09, 2003, 11:31:54 PM »

OK, I met a fellow today who is from KC, but has lived for the last 8 years in Texas(thus not meeting the 10 year rule to be a probationary Texan). I put the question to him, straight up: Is KC BBQ better or is Texas BBQ better.

I will agree 100% with his answer.

Says he, "KC beef is by far the best, but the actual end product(BBQ) is better in Texas." He also claimed the Salt Lick as Numero Uno.

edit-this brings up a good point, BTW. BBQ was not invented to make great meat better, it was developed to make crap meat eatable. Skirt steak, AKA Fajitas, used to sell for about what the package cost. Brisket is a crap pc of meat as well. Anyone that would BBQ a NY strip or a sirloin should be shot, on the spot.

AKIron · « **Reply #48 on:** October 09, 2003, 11:56:26 PM »

Quote

Originally posted by Skuzzy
Quite right. Too many transplants here.

Damn right. Know the difference between a yankee and a damn yankee? The yankee went home.

No offense Rip

Gadfly · « **Reply #49 on:** October 15, 2003, 11:15:34 PM »

Curval, this is not a Texas BBQ sauce, but it is probably the best basting BBQ I have ever used:

Jack Miller BBQ Sauce

texace · « **Reply #50 on:** October 16, 2003, 12:30:37 AM »

IMO Ft. Worth has the best BBQ anywhere around here.

We are "Where the West Begins"m donchaknow?

And Pendry's has all sorts or rubs, sauces, spices, chilies, peppers, chili powders, broths, tenderizers, seasonings, salts, and funky chili pepper Chrisatmas lights...all at low prices. My dad's one of the best cooks out there...and he can make chili that'll blow your socks off.

rpm · « **Reply #51 on:** October 16, 2003, 01:11:39 AM »

Have you ever been to Oscar's? It was on Long Ave and had the plane crashed into the roof. It closed about 10 years ago when Oscar Thurmun died. THAT was the greatest BBQ on Earth. I remember going there back in the 60's when it still had the sawdust floors. You could order 2 sizes of draft beer...Small (24oz) or Regular (48oz) and they came in frozen goblets the size of a fishbowl. Angelo's on White Settlement isn't bad either.