Posted on 08/07/2008 11:21:18 AM PDT by eastforker
Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.
As well as Bacon Man and his lovely wife, Hap. Bacon Man was quite instrumental in putting together the explosives for our fruit bombs.
Happy birthday! This weekend or next?
Hey thanks, now I know what my sons will be doing in about 20 years.....still drinkin beer and blowing up sh!+....great video
Now you’re talkin’ my language!
Tony’s has way to much salt in it for me but it has good spices.
It’s actually next Wednesday, but the debauchery isn’t until the following Friday-Sunday. And the Jets just gave me an early present today. Thanks for the well wishes.
I am drooling all over my keyboard.
Heck yeah!
I mean, I just never thought growing up sounded all that much fun. ;-)
'Course, if I tried it, I might actually like it.
Agreed, but if I end up with "Sad But True" stuck in my head all night, I'm gonna want to murder someone. When me and my friends had a "band" in high school, we would rehearse that song ad nauseum. I was the drummer and it's a very easy drum song and I got it on the first few takes. My guitarists didn't. >-(
(shields up! and with the disclaimer that I am an avid bbqer, this is for when "guests" show up suddenly and you don't have time to smoke for 10 - 12 hours)
East Coast City Brisket -
Go to the store and buy a "precooked" pot roast.
Take the plastic vacuum bag with the meat (DONT OPEN IT!), lay it on the chopping block and beat the crap out of it with a large wooden implement.
Open the bag, squeeze out the contents into a saucepan and add a cup or two of your favorite BBQ sauce, a tablespoon of liquid smoke and heat to simmer for a few minutes. Serve as "Pulled Brisket"
Most east coasters cannot tell the difference!
Two of my sons are Marines so that all comes pretty natural to them.....
Later on after I cut the brisket I will show How I put it in plastic freezer bags to be used for those last minute guest, they will never know that you didn’t just take it off the pit.
LOL - I'm sure it does! Please thank them for their service for me and thank YOU for raising two fine sons.
There are a few Marines in my work group (as well as some Navy, Army and Air Force) and they're great fun.
Two of the Marines have some awesome belch contests sometimes that leave me laughing to the point of tears.
You'll have to take that up with humblegunner. But be waarned that he's extremely well-armed and a very good shot. ;-)
Oh...and he has a midget that lives in his shed who can get real mean if he's provoked.
I'm guessing that present is named Brett Favre?
Curious New Yorker, asking how along does it take to barbeque a brisket that size? Do you serve it with rolls or with a side dish?/Just Asking - seoul62.......
This one is a 12 pounder, about 6-10 hours, It can be served as an entre, sandwich, finger food etc. Raw sliced onions is a must IMHO for a side garnish, along with sliced dill pickles.Jalopena’s if you are up to it. Ranch style beans compliments it, also a good tater salad or cole slaw.
That should be 8-10 hours not 6.
Indeed. Though I'm hearing now that Chad Pennington might end up with the Dolphins. That will make me vomit.
Thanks for posting those luscious photos!
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