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Registered
Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,899
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Matt,do you have a bigger picture? Maybe I can make a smoker this weekend.
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Tru6 Restoration & Design |
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05-23-2013, 09:20 AM
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Just thinking out loud
Join Date: Nov 2001
Location: Close by
Posts: 6,885
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This is the best I know how to present it. I don't know the gauge of steel, but it's pretty robust.
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83 944 91 FJ80 84 Ram Charger (now gone) |
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05-23-2013, 10:01 AM
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Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,899
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great pic, thanks.
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05-23-2013, 10:11 AM
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Join Date: Apr 2002
Posts: 31,025
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Quote:
I've had SC BBQ (pork) once (Maurices? in Columbia)  ...don't care for mustard based sauces w/ pork...fine with other meats though imo. For mustard based, I like Rumboggles Hot (out of Jax, Fl.)...a KC style sauce. Mmm...now I'm getting hungry  edited: A follow up...NC Lexington style uses no sauce/dip during the 14 hour smoking process...nuthin' but Hickory wood smoke...Eastern style "pig pickin's" (whole hog laid out) liberally applies sauce during the smoking process. Last edited by KFC911; 05-23-2013 at 11:02 AM.. |
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05-23-2013, 10:57 AM
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Join Date: Feb 2008
Location: Marietta GA
Posts: 2,561
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As masraum stated, it isn't about the sauce, but the meat and how it is cooked.
I'm pretty sure slathering good Texas BBQ with sauce would be enough to get you lynched. In the south cooking on a grille isn't BBQ, that is just grilling. Just moving a few zip codes in NC and Tennessee is enough to completely shift the style of BBQ you are likely to find. According to these guys it isn't BBQ unless it is pork and you are cooking the whole hog. |
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05-23-2013, 11:12 AM
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Join Date: Apr 2002
Posts: 31,025
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If you hear "hushpuppies" and think of shoes, then you probably don't know what good BBQ is
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05-24-2013, 04:21 AM
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Registered
Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,899
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are jalapeno cheddar hushpuppies still hushpuppies?
love them at a BBQ place close by.
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05-24-2013, 04:25 AM
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Join Date: Apr 2002
Posts: 31,025
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Quote:
. Another pet peeve..."pseudo Q" that's cooked with gas (and add liquid smoke)...yuck! Most places around here now use gas...many just don't know any better and still call it BBQ...it ain't ps: I have a Weber Smokey Mountain...awesome smoker for around $200....fill her up with coals and she'll do 14 hours at 225 without having to add fuel... |
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05-24-2013, 04:42 AM
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The Unsettler
Join Date: Dec 2002
Location: Lantanna TX
Posts: 23,885
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Shaun, why am I getting this feeling that you are thinking about opening a restaurant?
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"I want my two dollars" "Goodbye and thanks for the fish" "Proud Member and Supporter of the YWL" "Brandon Won" |
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05-24-2013, 06:30 AM
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Registered
Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,899
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I'm a much better cook than I am a clothing designer. For 3 years I've been wanting to open the Savory Pastry Cafe doing things like savory bread puddings (winter), variations of spanakopita (spring) and arancini and tarts, etc. Who wouldn't want a caramelized onion tart sprinkled with a little chicken, goat cheese and fresh thyme? I had envisioned LT would be a little more self-sufficient by now, the accident hurt a lot, so I won't be doing a restaurant for a few years.
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05-24-2013, 06:41 AM
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