Posted on 10/09/2011 11:24:31 AM PDT by Clairity
Rick Perry's past came back to haunt him recently. No, not drugs or women or a phony resume. Perry, it turns out, once touched the real third rail of politics: barbecue.
Nineteen years ago, at the 1992 Republican National Convention, a barbecue taste-off pitted beef tenderloin from Joe Allen's Bar-B-Que of Abilene, Texas, against pulled pork from Kings Restaurant in Kinston, N.C. Perry, then the agriculture commissioner of Texas, sampled the Carolina barbecue and declared, "I've had road kill that tasted better than that."
(Excerpt) Read more at latimes.com ...
Sigh. Subtlety is just wasted on y’all banty roosters, lol.
Possum chili! mmmmm
I've had BBQ brisket at several GA BBQ places, and I like it fine, but I can't think of another cut of beef that would improved by smoking. A smoked tenderloin would seem to me to be turned into shoe leather.
But I am no BBQ bigot, I am willing to learn! What other beef products are used in Texas BBQ?
“Subtlety”? Is that a kind of yankee saddle? LOL!
Possum chili! mmmmm
This is stupid.
Depends upon just who’s doing the riding down there these days, I’d reckon.
“Y’all smoke beef? Why?”
Just brisket for me. I have tried brisket at bbq restaurants in Georgia, but have been very disappointed. I know my bbq preference is from my experiences = beef over pork.
If I had grown up with pork, I am sure that it would be my preference. As a result, I do not ridicule pork. I quietly miss my brisket.
“Y’all smoke beef? Why?”
Just brisket or sausage which could be beef, venison or pork. I have tried brisket at bbq restaurants in Georgia, but have been very disappointed. I know my bbq preference is from my experiences = beef over pork.
I have heard other Texans visiting the southeast and also being surprised by the “white” meat.
If I had grown up with pork, I am sure that it would be my preference. As a result, I do not ridicule pork. I quietly miss my brisket.
LOL...I should never post on my iphone...damned small font!
Brisket in Georgia?!.....LOL....might as well get grits in Oregon.
If it ain't pork, it ain't Georgia BBQ.
Don’t be ridiculous!
You got that right. North Carolina Bar-B-Cue is very different than TX. Kentucky is vinegar based, and it certainly an acquired taste.
Actually I think Kansas City styled Bar-B-Cue is the best. St. Louis is the second best.
“Brisket in Georgia?!.....LOL....might as well get grits in Oregon.
If it ain’t pork, it ain’t Georgia BBQ.”
...so true, as I discovered during my cultural shock. Thanks making me laugh:-)
Oh well, guess I cain't vote for Perry. /sarc.
Recipe please.
http://www.food.com/recipe/the-beefiest-juiciest-brisket-what-am-the-smokyokie-method-207187 there is also a wealth of info on smoking at http://www.smokingmeatforums.com/
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