Pix That Make You LOL-Warning-SNWS
- Thread starter Big P
- Start date
Roger A. Shrubber
Well-Known Member
maybe, but i doubt there's a more entertaining way
Roger A. Shrubber
Well-Known Member
both good, the squirrel one goes on the fridge
Fuck in LA we'd have bbq'ed and eaten her
ebgood
Well-Known Member
I cant lie she does look like she'd have some nice marbling. And theres plenty to go around
ebgood
Well-Known Member
WHAA FR???
BBQ is 3rd weakness. Wuttup with a plate @Gary Goodson ??
fyi..i dabble in the charcoal myself. I got a rib rub fo that aaassss
LUDACRIS..
Well-Known Member
Gary Goodson
Well-Known Member
Where I’m from we have a saying, “if you need sauce, you cooked it wrong” well, idk if that’s actually a saying, but we say it. Or at least, I do. Either way, no sauce on my brisket please. I will take sauce on my ribs though. But I like it to be glazed on. Not runny.
@ebgood your welcome anytime bro. Like Annie said, I just got a huge trailer smoker. I’m gonna enter a competition soon.
Gary Goodson
Well-Known Member
Normally I ask people how many dix they can fit in thier mouth at one time. But you obviously would win every time. So allow me to ask you a little bit of a different question...
How many dix have you sucked in your entire life?
ebgood
Well-Known Member
Thats whatsup! I can agree especially with ribs. If u do it right, sauce is not needed. But then again good bbq is just that and ill go in
greg nr
Well-Known Member
I've had it both ways, they both have merits, but I like a sauce or at least a glaze. Pure dry rub isn't my style (I guess I like a little lube). The meat is just a delivery vehicle.
Gary Goodson
Well-Known Member
I’m from Texas and we pride ourselves on smoking brisket. No self respecting Texan would smoke a brisket for up to 14 hours just to slather it in bbq sauce. That’s blasphemy! That’s really what I’m talking about when I say “if it needs sauce, you cooked it wrong” but with ribs and chicken, fuck it, sauce it up if you want.I've had it both ways, they both have merits, but I like a sauce or at least a glaze. Pure dry rub isn't my style (I guess I like a little lube). The meat is just a delivery vehicle.
Now let’s say my brisket has been sitting in the fridge a couple of days. I will chop it up and add sauce then.
jerryb73
Well-Known Member
What up Gary, how ya been bro? My girl says that shit to me about using A1 on my steaks. Idc how good the steak is, I’m using it. I don’t use it to mask the flavor, I use it cuz it’s delicious!!! I could drink that shit.. she thinks it’s offensive to ask for it at a restaurant, again idc.. I’m offended when they don’t have it
I get the same shit about blunts. Why you smoke blunts, that takes away from the flavor, not if its good
she doesn’t give me hell for the blunts, just the A1. She loves my blunt
greg nr
Well-Known Member
I get it. I work for a TX company and spend a lot of time there. I also have a backyard smoker. But in reality, a lot of TX rubs use brown sugar and continually spray the meat down with something like apple juice. That is saucing. Just lightly.