But all in all, if I was offered a plate of what you fixed up, I'd be drooling all the way to the ice chest with the beer in it.
Posted on 08/07/2008 11:21:18 AM PDT by eastforker
But all in all, if I was offered a plate of what you fixed up, I'd be drooling all the way to the ice chest with the beer in it.
You can get the same or better results with a lot less effort on a ceramic grill like a Big Green Egg. I prefer a dry rub but that is a minor difference. Cook till 190 Deg internal. OH ya!
“Maybe after 130 years my family roots link to the State of Texas has somewhat worn off.”
But, Ill give your recipe a try. My beer though.
Great thread. Bookmarked for when I give this a shot. Thank you for posting it.
So far so good looking better 
Leg pulls away and breast is prety white well done.
Nah. What was I thinking?
I'll wait 'til November. ;-)
ha ha ha ha ha ha ha ha ha ...
stop it, you're killin' me
I've had eastforker's barbecue a few times. It is the schizzle, yo.
Drool Central.
Thank you, sorry I haven’t replied to everyone, this is real time and I been kinda busy.
~FR BBQ Ping~
When I was a young kid and through my middle years I used to go fishing a lot in the highland lakes of Texas—up near the German settlements.
Alongside the roads you’d find bar-b-q pits that were really dug into the ground. They used native oak and mesquite for the smoking. There wasn’t any building other tham maybe a tin roofed shed with a wooden table or two.
The meat they used wasn’t brisket (that was considered too cheap/tough a cut) but big old porterhouse or T-bone steak cuts. Or you could get some German venison sausage or a half chicken. They made some damn fine sauce that they dabbed on it while cooking and it was wonderful stuff.
You pointed out your cut and it was served on a sheet of butcher paper. If you wanted ‘sides’ you got a whole Bermuda onion, a loaf of bread, and a huge Dill pickle. That was it for the food.
They had a washtub full of beer and and one for soft drinks for the kids.
The last stand like that that I saw was about 1972 in Mason Texas. God, I can taste that bar-b-q now and wish I was back in the German Hillcountry.
Ditto on the drool central. His BBQ is the best! YUM, makes the salad I'm having for lunch really, really wilt!
Hey Allegra, how are you doing?
Hi Rika! I'm fine. How are you doing? Long time, no see!
If it makes you feel any better, I had a salad and a bunch of grapes for dinner. :-p
Yummy! I’m sssoooo hungry.
What do you have against hickory? And for the record, I ate like a pig at lunch today and this thread already has me hungry again.
This thread rules.
I love how this thread is in real-time. You should totally make this a regular thread. “Real-time barbecue with Eastforker”, and do a different meat each week.
I betcha they could do a beer-can chicken pretty easily.
I’ve been all over the South-there’s good BBQ everywhere-but the best is in TX. Not just the brisket, but the sausage-even the cabrito. In fact I think Texas and Louisiana are the 2 best states in the Union to put on the feedbag. Thanks for the post.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.