Wanted: Someone To Eat Ribs And Travel The Country, Salary: $5,000 A Week

CNN via 5newsonline ^ | 06/17/2019 | CNN

[DFG]

Summer barbeque just got a whole lot tastier.

Reynolds Wrap is looking for someone to travel across the United States in search of the tastiest ribs. If the savory barbeque wasn’t enough, they’re also handing out a $10,000 check to go along with it.

“If you don’t mind being paid to taste some of the most delicious BBQ ribs across the country, posting envy-inducing pictures of your food and falling asleep every night dreaming about your next rack of ribs, then you could have what it takes to be the next Reynolds Wrap® Chief Grilling Officer,” the company states in a news release.

[Responsibility2nd]

That does look good.

You can tell a real BBQ joint just by appearances.

[Responsibility2nd]

We were in Luling a week ago. Went to City Market. At 5:00 in the afternoon.

Too late. They done sold out.

A true Texas barbecue joint has all the best meats. But you better get there while they have them.

[dp0622]

Agreed.

And if it ain’t NY, it ain’t Italian.

[Bob434]

8 hours a day- like any normal job- probably- 40 hours a week, two weeks 80 hours- $125 per hour

[Yo-Yo]

Freddy made the best ribs.

[Bob434]

that’s turning into “If it aint Ny it aint Somalian” No thanks to obama

[M Kehoe]

Hi.

Tell Reynolds company that the best ribs (among other cuisine), are found at Jr’s in Atlanta, near Grant park and Kojacks on Gandy at Bayshore in Tampa.

I have a PayPal account.

5.56mm

[M Kehoe]

LOL.

5.56mm

[Cletus.D.Yokel]

:: Just because it’s smoked in Texas doesn’t make it “Texas Barbecue”. ::

Well, that goes without sayin’, Spirochette.
By definition barbecue ain’t smokin’ no matter what state yor in...

In Texas there are 3 kinds of open-fire cooking:
1. Grillin’...hot and fast (450-500).
2. Barbecue (BBQ)...long and slow over medium low heat (325-275). Only the vapors of the firewood used flavor the meat.
3. Smoking...really long over low heat (250-225) using the smoke from specific hardwoods to flavor the meat.

BBQ and smoking are world’s apart, partner. But you know that, right?

[wildbill]

Texas bar-b-q used to be made in open air pits with big metal tops that were raised on a counterweight. Two of the best were the one in Mason and one on the top of the hill on 281 looking down at New Braunfels. Strictly one man operations. No buildings, just the pit and some outdoor tables and chairs under the stars and a big old oak tree.

They’d butcher a whole cow so sometimes you’d get steak as well as ribs and sausage based on whether it was a German, Polish, or Czech area. Served on a piece of butcher paper with pinto beans in a cup, half an onion (raw) and half a loaf of bread and all the Jalapenos you could eat.

You had to bring your own beer mostly, which in them days was Shiner, Lone Star or Pearl. Period.

Still some good pits around, but all in real buildings nowadays.

[Spirochete]

BBQ and smoking are world’s apart, partner. But you know that, right?

I like lean brisket Hickory or Pecan flavored; bbq or smoked. Spicy sausage, too. As long as it's Texas-style.

If it's served with sweet BBQ sauce, or, white potato salad (mayonnaise / Miracle Whip), or Boston baked beans, then it's NOT Texas-style regardless of technique.

[pgkdan]

Travel around the country and eat ribs. OK, seems a little steep but I’ll pay 10k...oh wait. They’re gonna pay me???

[wardaddy]

This thread has been done a number of times over the years

Is it true or legend

[Jagermonster]

Just go straight to Tyler, Texas.

Been to Stanley's. Darn Good.

[Cletus.D.Yokel]

Permian Basin is pecan country! Pecan is great.
Fruit wood for pork.

[wardaddy]

BBQ

the never ending rivalry

There is no answer

[Tommy Revolts]

Don't mean to burst your bubble but I grew up in KC and learned to make the best baby back ribs you will ever have.

The key is in the quality of the meat, patience, and smoking them bad boys with Hickory. When finished, sauce is the boss.

My BBQ baked beans are through the roof with bacon and molasses and my greens are top notch, using smoked turkey leg instead of ham hocks.

You haven't had bbq ribs until you've tried mine.

Smoke On!

[Pollard]

Yup, I’m in Missouri and have plenty of hickory here on the property. Cherry too. After the first few hours, the meat has taken about all the smoke it can so I start mixing in oak since it lasts longer.

I actually prefer regular ribs but trimmed to St Louis style. Sometimes I buy them that way, sometimes I trim them myself. The dogs get most of the trimmings.

I suppose you’ve heard of smokingmeatforums.

Haven’t done beans yet but plan to. I do smoked salmon once in a while when I find salmon on sale. Smoked our spiral cut ham for Thanksgiving just to give it a bit more flavor and offset that sweet.

I’ve just about got the place fenced in and plan on getting a few small pasture type pigs. Then I’ll need to do a cold smoker setup for homemade bacon.

[Liz]

BOL......

[Liz]