FLOWER !!
Smoked my first meat today....
- Thread starter Brian in Oregon
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I still think that he is related to hat and crazy
jesus christ on a cruch. thats awesum. and you give me s*** about not takin jokes..wow. its funny that pour spelling and grammatical indifferenciation get to you so deeply on a f'ing chat room.
He kinda spells like Mickey Rubicon 
there's a s*** load of grammar nazi's on this site..
But your English has gotten much better though.
He kinda spells like Mickey Rubicon
You raise a very good point.
He kinda spells like Mickey Rubicon
i love it when im compared to people i don know... makes me insides all warm and fuzzy
Nice subterfuge Miklos
i like fuge
lol.......how long before you get banned again?
uhhhh. never been banned
Well this thread sure went to s*** faster than a northerner's bbq. I can respect and enjoy the different styles of bbq in various regions, and everyone's is always better than another's, no doubt. Never did quite understand why people use vinegar, or wet rub for that matter, but to each his own.
However, I haven't quite figured out why other regions haven't migrated to a tougher challenge. Not to sound condescending, that's bull****, I do, but you can't fxxx up a boston butt, I've tried, it's unpossible. OTOH, you can fxxx up brisket, it's easy. So tell me pork bbq'ers, why stick with the easy s***? Don't get me wrong, I love pulled pork as much as the next, but when measuring who's king of bbq'ing, there has to be some degree of difficulty involved to compensate for preference. With this group, there is no doubt our preferences vary, I might like Wob's pork better than Phil's pork, or Liam's center cut pork loin better than beauxfarts ribs (pretty fxxxing sure I do on that one), while Calstyl2 prefers G7's cedar smoked family pack, country style, pork ribs to everything else. What I'm getting at is there needs to be a greater challenge, and the only logical solution to finding out who is the best, is to throw pork out of the equation. It's just too easy. Bring a degree of difficulty into the equation, say, as Liam touched on, picking out a quality product.
As the competition is now, I have pretty good confidence in agomez and his OSB smoked whatever being the winner because he's graduated from simple meats.
Seriously, why don't other regions attempt to perfect beef bbq?
Too difficult?
However, I haven't quite figured out why other regions haven't migrated to a tougher challenge. Not to sound condescending, that's bull****, I do, but you can't fxxx up a boston butt, I've tried, it's unpossible. OTOH, you can fxxx up brisket, it's easy. So tell me pork bbq'ers, why stick with the easy s***? Don't get me wrong, I love pulled pork as much as the next, but when measuring who's king of bbq'ing, there has to be some degree of difficulty involved to compensate for preference. With this group, there is no doubt our preferences vary, I might like Wob's pork better than Phil's pork, or Liam's center cut pork loin better than beauxfarts ribs (pretty fxxxing sure I do on that one), while Calstyl2 prefers G7's cedar smoked family pack, country style, pork ribs to everything else. What I'm getting at is there needs to be a greater challenge, and the only logical solution to finding out who is the best, is to throw pork out of the equation. It's just too easy. Bring a degree of difficulty into the equation, say, as Liam touched on, picking out a quality product.
As the competition is now, I have pretty good confidence in agomez and his OSB smoked whatever being the winner because he's graduated from simple meats.
Seriously, why don't other regions attempt to perfect beef bbq?
Too difficult?
better yet take a crappy product and make it unbelievable.
flame on
flame on
cause he's graduated from simple meats.
Seriously, why don't other regions attempt to perfect beef bbq?
You're kidding, right? You have no sense of history whatsoever? Regional BBQ styles are based on history.
BBQ is historically the method used to make the cheapest, crappiest meat palatable. It's poor people's food.
Pork butt was what was available cheaply back in the day in the south and east because everyone raised pigs. They sold the good meat and kept the fatty crap for themselves because it wasn't worth selling.
Brisket was available where cattle were plentiful: Texas and Chicago. Same thing, poor ranchers sold the good meat and kept the crappiest, the brisket, full of fat and gristle, for themselves. So we have Texas BBQ brisket and the Corned Beef Brisket of St. Patrick's Day, which isn't an Irish dish, it's a poor person's dish from a time when the Irish in the U.S. were mostly poor people, especially in Chicago.
I don't get why everyone gets so upset about vinegar. I love all styles of barbecue except maybe the strong mustard ones, but vinegar sauce is my favorite by far.
Oh, what's so difficult about BBQ brisket?
Well this thread sure went to s*** faster than a northerner's bbq. I can respect and enjoy the different styles of bbq in various regions, and everyone's is always better than another's, no doubt. Never did quite understand why people use vinegar, or wet rub for that matter, but to each his own.
However, I haven't quite figured out why other regions haven't migrated to a tougher challenge. Not to sound condescending, that's bull****, I do, but you can't fxxx up a boston butt, I've tried, it's unpossible. OTOH, you can fxxx up brisket, it's easy. So tell me pork bbq'ers, why stick with the easy s***? Don't get me wrong, I love pulled pork as much as the next, but when measuring who's king of bbq'ing, there has to be some degree of difficulty involved to compensate for preference. With this group, there is no doubt our preferences vary, I might like Wob's pork better than Phil's pork, or Liam's center cut pork loin better than beauxfarts ribs (pretty fxxxing sure I do on that one), while Calstyl2 prefers G7's cedar smoked family pack, country style, pork ribs to everything else. What I'm getting at is there needs to be a greater challenge, and the only logical solution to finding out who is the best, is to throw pork out of the equation. It's just too easy. Bring a degree of difficulty into the equation, say, as Liam touched on, picking out a quality product.
As the competition is now, I have pretty good confidence in agomez and his OSB smoked whatever being the winner because he's graduated from simple meats.
Seriously, why don't other regions attempt to perfect beef bbq?
Yeah, but pork is the only bbq.
The other regions don't attempt to perfect beef bbq because beef bbq sucks.
Edit: also what Yooper said except for the part where he left out the fact that Texans are douchebags.
Well this thread sure went to s*** faster than a northerner's bbq. I can respect and enjoy the different styles of bbq in various regions, and everyone's is always better than another's, no doubt. Never did quite understand why people use vinegar, or wet rub for that matter, but to each his own.
However, I haven't quite figured out why other regions haven't migrated to a tougher challenge. Not to sound condescending, that's bull****, I do, but you can't fxxx up a boston butt, I've tried, it's unpossible. OTOH, you can fxxx up brisket, it's easy. So tell me pork bbq'ers, why stick with the easy s***? Don't get me wrong, I love pulled pork as much as the next, but when measuring who's king of bbq'ing, there has to be some degree of difficulty involved to compensate for preference. With this group, there is no doubt our preferences vary, I might like Wob's pork better than Phil's pork, or Liam's center cut pork loin better than beauxfarts ribs (pretty fxxxing sure I do on that one), while Calstyl2 prefers G7's cedar smoked family pack, country style, pork ribs to everything else. What I'm getting at is there needs to be a greater challenge, and the only logical solution to finding out who is the best, is to throw pork out of the equation. It's just too easy. Bring a degree of difficulty into the equation, say, as Liam touched on, picking out a quality product.
As the competition is now, I have pretty good confidence in agomez and his OSB smoked whatever being the winner because he's graduated from simple meats.
Seriously, why don't other regions attempt to perfect beef bbq?
Go sit in the corner, you have too many cruisers...............
You kind of danced around my point there Mr. Finch. It seems to me that you think it sucks because no one in your backyard knows wtf they are doing when it comes to bbq'ing beef. I didn't particularly like the rubberized pork in the SE the first time I had it either. I found better though, and it grew on me. I'm not saying either is better than the other, I like both perfectly fine, although it is hard to beat a sliced beef sandwich when the brisket is so tender and juicy that it just falls apart.
Except that corned beef is almost always better than smoked brisket. There is no analog for smoked pork. What pork product is better than smoked pork? There is none.
What kind of ketchup do use for your beef sauce?