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4 minutes ago, Mo Horn said:

I thought about the same thing, but read Michael Rhulman's The Making of a Chef, and quickly changed my mind. I love to cook, but it literally kills people who do it for a living. Maybe if I could get on with someone who does private catering, but would never do a restaurant. 

I just think sitting still in retirement might be worse for me.  Fortunately, I have a job I can do long-term, low stress, with plenty of time for me and me/family.  So cooking for them and myself certainly will scratch the itch and not result in my hating it.

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  • bborange
    bborange

    Hit up a few spots recently. Always have a few people with me and take home leftovers. Mum Foods—brisket, pastrami, ribs, sausage, and turkey ( under the ribs)     Truth BBQ

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3 minutes ago, dcbc said:

I just think sitting still in retirement might be worse for me.  Fortunately, I have a job I can do long-term, low stress, with plenty of time for me and me/family.  So cooking for them and myself certainly will scratch the itch and not result in my hating it.

I didn't cook a brisket for almost 3 years after I got done with it, and it's one of my favorite things on earth to do.  I don't even do it as much as I'd like to anymore because I'd rather hang with my little girls.  I'd do it again someday, but only in the right atmosphere and only with my dime.  

7 minutes ago, Trey3216 said:

I didn't cook a brisket for almost 3 years after I got done with it, and it's one of my favorite things on earth to do.  I don't even do it as much as I'd like to anymore because I'd rather hang with my little girls.  I'd do it again someday, but only in the right atmosphere and only with my dime.  

That's the reason I stopped brewing beer and the reason I stuck with the WSM and added a temperature controller.  I don't have to babysit something for the better part of 18 hours (unless I want to say I have to do so for some needed me-time ;) ).  

Dozier's. 

I've tried to get them to honor those prices but no dice. 😁

22 hours ago, tx 3 putt said:

Well, now that it's been destigmatized, I am interested in taking a crack at this addiction thing

5 hours ago, luke duke said:

a043d5b36b9f6576281232917cd3e038.jpg

Interesting that ribs are 22% cheaper than the beef, while the ham is 18% higher. The best smoked ham I've ever had isn't even in the same ballpark with the best brisket.  Then again, who knows what the market was for pigs those days?

Edited by slorch

Ham was considered premium-- Christmas dinner type stuff.  BBQ beef was cheap food made from cheap cuts.

Oh the times they are a'changin'

 

 

5 hours ago, utee94 said:

Ham was considered premium-- Christmas dinner type stuff.  BBQ beef was cheap food made from cheap cuts.

Oh the times they are a'changin'

 

 

 

let me tell you when beef fajitas were 99 cent / lb 

On 10/26/2023 at 9:07 AM, dcbc said:

I'm listening to the audiobook of Kitchen Confidential for the third time.  I love to cook, and I'm already hesitant to consider working in a kitchen after I retire since it seems like a way to ruin a perfectly good hobby.  But if I did ever decide to get into that business, I would most certainly want to work for someone else, and probably would aspire to be a dish washer or, at most, a prep cook.  The stress level any higher up the brigade sounds like it would kill me quick.  

.

I know myself.  I'm not fast.  My family and friends are patient when it comes to eating well-prepared food thankfully.

the TV show of the same name is worth a watch. starring a young Bradley Cooper as Bourdain

https://en.wikipedia.org/wiki/Kitchen_Confidential_(TV_series)

not streaming on a normal website so hvae to sail the high seas i think

2 minutes ago, NoName said:

the TV show of the same name is worth a watch. starring a young Bradley Cooper as Bourdain

I've never heard of that.  Cancelled after 4 episodes.  Must have been great.

1 hour ago, tx 3 putt said:

 

let me tell you when beef fajitas were 99 cent / lb 

I'm not that young.  Let me tell you when skirt steak was $.59/lb. 😠

My grandmother would buy hog lights for about a six cents a pound. If you don’t know what lights are you’re missing out. Lungs. Pig lungs. Awful.

1 hour ago, jimmyjazz said:

I've never heard of that.  Cancelled after 4 episodes.  Must have been great.

i enjoyed it but to be fair i haven't seen it in years. either way, i have fond memories and need to re-watch it.

1 hour ago, utee94 said:

I'm not that young.  Let me tell you when skirt steak was $.59/lb. 😠

Come to think of it, brisket was also $.59/lb and it wasn't actually THAT long ago...

I blame Jerry Jones, or something.

12 hours ago, tx 3 putt said:

 

let me tell you when beef fajitas were 99 cent / lb 

How much were the chicken fajitas?

On 10/25/2023 at 8:16 PM, Anastasis said:

Looks like Valentina’s trying to generate some cash by offering gift cards with a 50% bonus up. 

haha wow. 

18 hours ago, NoName said:

i enjoyed it but to be fair i haven't seen it in years. either way, i have fond memories and need to re-watch it.

carve out an hour or two one day and you can re-watch the whole series. 

Really hate to hear that about Valentina’s, seems like a good dude. They went all out on their new digs, no telling what their nut is every month to keep the doors open.

21 hours ago, tx 3 putt said:

 

let me tell you when beef fajitas were 99 cent / lb 

I used to get them for 79 cents per lb in SA.

On 10/27/2023 at 1:52 PM, jimmyjazz said:

I've never heard of that.  Cancelled after 4 episodes.  Must have been great.

They made it again and it's called The Bear and it rules.

Having it this weekend… 

IMG_7383.thumb.jpeg.3d9c16a477e41f1fb0ec2266417a32e5.jpeg

anyone else done the mail order? 

1 hour ago, Underdog said:

Having it this weekend… 

IMG_7383.thumb.jpeg.3d9c16a477e41f1fb0ec2266417a32e5.jpeg

anyone else done the mail order? 

What is the sauce for?  Are you also whipping up some burgers and fries to go with the sauce?

He ordered the cryovax extra dry.

14 hours ago, DalTxHornFan said:

What is the sauce for?  Are you also whipping up some burgers and fries to go with the sauce?

I don’t mind a smidge of sauce with the flat. If your are dipping your point meat you properly fucked something up. 

I've used the franklin sauce once, mixed with some other sauce to thrown on pork belly burnt ends for the sauna portion of the cook.

I don’t mind a smidge of sauce with the flat. If your are dipping your point meat you properly fucked something up. 

This. Love a fold over sammich with some slices of flat, pickles and onions, and a splash of sauce.
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The sauce absolutists get tedious sometimes with their virtue signalling. All of these things can be true:

  1. Good BBQ doesn't require sauce to taste good.
  2. Unless absolute bottom tier, BBQ is worse when it is served slathered in sauce.
  3. BBQ sauce is designed to complement the taste of smoked meat, and the occasional dipped bite, or sammich with sauce, is not some heretical crime against God's law.

The sauce absolutists get tedious sometimes with their virtue signalling. All of these things can be true:

  1. Good BBQ doesn't require sauce to taste good.
  2. Unless absolute bottom tier, BBQ is worse when it is served slathered in sauce.
  3. BBQ sauce is designed to complement the taste of smoked meat, and the occasional dipped bite, or sammich with sauce, is not some heretical crime against God's law.

I don’t know what the fuck “virtue signaling” in bbq is, but otherwise agree.
2 hours ago, Brisketexan said:


This. Love a fold over sammich with some slices of flat, pickled jalapeños and onions, and a splash of sauce.

I agree. Fixed it for you grin.

At $30+ a pound, brisket needs to be perfect without some condiment on it. 

Properly cooked brisket flat should be moist and tender and should not need sauce any more than the point does.

And a little sauce on a foldover sandwich made from flat or point, is quite tasty.

3 hours ago, tigol said:


I don’t know what the fuck “virtue signaling” in bbq is, but otherwise agree.

People who make a big point of how they would NEVER EVER eat sauce and any plate shown with sauce or anyone having sauce with Q is some heathen akin to putting ketchup on a $100 bone-in tomahawk ribeye. 

If you don't like sauce, you just, you know, don't eat sauce. People who insist on trumpeting the above are trying to make sure everyone else knows how cool and "BBQ PURIST" they are or whatever. 

2 minutes ago, TXSooner518 said:

If you don't like sauce, you just, you know, don't eat sauce.

Blow Your Mind Wow GIF by Product Hunt

17 minutes ago, utee94 said:

And a little sauce on a foldover sandwich made from flat or point, is quite tasty.

Agree....

 

.....so uh, anyone ever spread down a layer of potato salad on the bread first, or am I just too crazy & fat? If the potato salad isn't too consistently big chunky, I'll throw down a layer, then piece of brisket, pickle, onion and sauce. I've never been into the pickled jalapeno + bbq sammy thing, but I'll consider trying that.

Great bbq, no sauce. Except my Pops’ brisket and the family sauce recipe. Just the way I grew up eating it (put the sauce on rice).

Other exception for me, as others mentioned, is a sandwich. Half the time I go eat bbq I will make a mini sandwich with the white bread. The sauce is a great binding agent and adds some flavor and moisture to the white bread.

Mustard based sauce is good for dipping sausage.

I’m not a sauce hater, just not a sauce lover either. And yeah, well smoked fatty brisket should not need sauce. I won’t slap you if you put some on it though.

7 minutes ago, TXSooner518 said:

If you don't like sauce, you just, you know, don't eat sauce. People who insist on trumpeting the above are trying to make sure everyone else knows how cool and "BBQ PURIST" they are or whatever. 

My fav had always been how purist'y the folks at Kreuz used to be, especially on the travel food shows. "And we ain't'a serve no sauce by god because bbq don't need'n any sauce!!!! *next scene* "And this is our traditional pepper sauce..."

Remember when we finally went I mentioned to The Wife that "be prepared, they don't have sauce." Sure enough, they had sauce by then, lol. 

Edited by UncleBuck

4 minutes ago, Patricio Swayze said:

Great bbq, no sauce. Except my Pops’ brisket and the family sauce recipe. Just the way I grew up eating it (put the sauce on rice).

Other exception for me, as others mentioned, is a sandwich. Half the time I go eat bbq I will make a mini sandwich with the white bread. The sauce is a great binding agent and adds some flavor and moisture to the white bread.

Mustard based sauce is good for dipping sausage.

I’m not a sauce hater, just not a sauce lover either. And yeah, well smoked fatty brisket should not need sauce. I won’t slap you if you put some on it though.

Pretty much how I am, but always, to each their own. The sauce is for the sausage, maybe even mix a little with the potato salad and beans.... until the foldy/sammie, then I put some sauce on that. Cuts into the bread, plus let's not all pretend that a lot of us didn't grow up eating chopped BBQ sandos with sauce on it, so it's there in the DNA somewhere. 

Edited by UncleBuck

Pretty much how I am, but always, to each their own. The sauce is for the sausage, maybe even mix a little with the potato salad and beans.... until the foldy/sammie, then I put some sauce on that. Cuts into the bread, plus let's not all pretend that a lot of us didn't grow up eating chopped BBQ sandos with sauce on it, so it's there in the DNA somewhere. 

I prefer sliced brisket sandwiches. However, in my shitty opinion, it’s not a chopped beef sandwich if it’s not sauced. To me that is like ordering a pizza and telling them to hold the cheese. It is integral to a chopped beef sandwich.

 

Just now, Patricio Swayze said:


I prefer sliced brisket sandwiches. However, in my shitty opinion, it’s not a chopped beef sandwich if it’s not sauced. To me that is like ordering a pizza and telling them to hold the cheese. It is integral to a chopped beef sandwich.

Yes, of course.  Originally the chopped beef was just the trimmings mixed with sauce, and cooked down.  That's why it's so greasy, it's mostly fat.

3 minutes ago, utee94 said:

 

Yes, of course.  Originally the chopped beef was just the trimmings mixed with sauce, and cooked down.  That's why it's so greasy, it's mostly fat.

spacer.png

Edited by UncleBuck

12 minutes ago, HenryJames said:

I put some sauce on all your moms last night.


that dried up snatch needs extra sauce 

26 minutes ago, UncleBuck said:

Agree....

 

.....so uh, anyone ever spread down a layer of potato salad on the bread first, or am I just too crazy & fat? If the potato salad isn't too consistently big chunky, I'll throw down a layer, then piece of brisket, pickle, onion and sauce. I've never been into the pickled jalapeno + bbq sammy thing, but I'll consider trying that.

Yeah I do this but usually with sausage instead of brisket. 

People who make a big point of how they would NEVER EVER eat sauce and any plate shown with sauce or anyone having sauce with Q is some heathen akin to putting ketchup on a $100 bone-in tomahawk ribeye. 

You want your $100 prime tomahawk well done with ketchup and Hershey syrup and tater chip crumbs? I could give a shit. Don’t care if you eat bbq with sauce, no sauce, cheese whiz, or astroglide. Dont care if you eat your eggs over easy or hard as rocks. Just keep your assholey opinions to your fucking self about what I’m eating. I know folks that don’t peel their shrimp, eat unpeeled bananas, and chug A1 like a Coke. Don’t bother me none.

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