(07-27-2017 04:32 PM)tigerjeb Wrote:  

(07-27-2017 04:03 PM)Coog Engineer Wrote:  Can't do Memphis style ribs. Every time I make them there's leftovers. When I sause 'em, they're gone in no time.

They're just as juicy and tender as the ones I sause, but people in Texas know better, they know how they want their Q. SAUSED!

Just lookit all that rib juice!

I know very very few people who dont sauce their ribs. even the dry purists have sauce on the side for dipping

I would have posted pics of mine sliced, but after I cut them they were gone. My son, my daughter and I had them dry, no sauce required. My son specifically said no sauce was needed.

My mother n law did have some sauce for dipping, but she was eating so fast I couldn't see whether she was using it or not.

(07-27-2017 10:24 PM)PuddlePirate Wrote:  You haven't been and you're **** talking the place? The guys know how to do a brisket, ribs, chicken, everything. I like ENC chopped whole hog but there is room for both. Stop by there sometime. They're good dudes.

That is what I was thinking --- give it a shot first. From this board, I have incrementally decided that it is OK to like beef bbq (but will always prefer pork). I've been to Havelock as well --- seems like an OK place to me.

What I am really hoping is that I'll finally get to try Skylight Inn in Ayden. I would have gone several times over years but since closed on Sundays, never been able to do it. If half as good as B's, I'll be happy.

My dad was from Paducah, Texas. Damn if he wouldn't burn some high quality meat and call it Brisket.



We finally had to have an intervention....

I would be very worried about this!

I grew up in the BBQ scene as my family manufactures one of the best smokers on the market. I miss it. There is no BBQ up here.

(07-27-2017 05:56 PM)Jake29 Wrote:  Hard 8 is phenomenal, but imo Cattleack is the best BBQ in DFW. Only open on Thursdays and Fridays for lunch until they run out.

The Prophet of Smoked Meats agrees with your assessment of Cattleack:

https://www.guidelive.com/food-and-drink...ge-snubbed

http://www.texasmonthly.com/food/the-lis...-in-texas/

http://www.texasmonthly.com/bbq/2017-top-50-bbq-map/

As for Hard 8 -- if you order brisket, they carve off the bark before they serve it to you -- blows my mind why. But apparently if you ask for it they'll add it back without weighing it, free.

while technically not memphis style ribs, i coaxed some carolina for my baby girl's first birthday. i forget which of you neglect el pollo, but that was my version. ten pounds of various chicken parts in two distinct crock pots cooked with care and groovy vibes. carolina will always be my sh!t. and i used only the dankest home grown cider vinegar. i parted with some of my stash. i don't make it. but i could. the turnout was lovely. but not as lovely as conveniently cooking enough to ensure leftovers. oh yeah

(07-31-2017 12:23 AM)Lush Wrote:  while technically not memphis style ribs, i coaxed some carolina for my baby girl's first birthday. i forget which of you neglect el pollo, but that was my version. ten pounds of various chicken parts in two distinct crock pots cooked with care and groovy vibes. carolina will always be my sh!t. and i used only the dankest home grown cider vinegar. i parted with some of my stash. i don't make it. but i could. the turnout was lovely. but not as lovely as conveniently cooking enough to ensure leftovers. oh yeah

I don't know where you come from, but if it isn't cooked in a pit, it isn't BBQ. What you described meat with acid on top.

(07-31-2017 01:30 AM)shock Wrote:  

(07-31-2017 12:23 AM)Lush Wrote:  while technically not memphis style ribs, i coaxed some carolina for my baby girl's first birthday. i forget which of you neglect el pollo, but that was my version. ten pounds of various chicken parts in two distinct crock pots cooked with care and groovy vibes. carolina will always be my sh!t. and i used only the dankest home grown cider vinegar. i parted with some of my stash. i don't make it. but i could. the turnout was lovely. but not as lovely as conveniently cooking enough to ensure leftovers. oh yeah

I don't know where you come from, but if it isn't cooked in a pit, it isn't BBQ. What you described meat with acid on top.

is the last frontier big enough for all them brains? you'd make a great life coach