Displaced Texan

I’m smoking a turkey this year, on the Pit Barrel Cooker. We will be having my ‘famous’ cornbread and sausage dressing, green bean casserole (the Alton Brown recipe), my wife’s broccoli bake, mashed potatoes/gravy, and corn. I may make my mom’s homemade bread recipe. Mrs Tex might step in with one of her family’s traditional recipes....but she hasn’t told me which one yet. We are hosting dinner this year, having another couple we hang out with over to eat. He is on call on Thursday, so our dinner will happen on. Friday.

DD is top notch, and has a reputation of taking care of their customers.

You know what to get her, Zeke. A 20ga Browning Citori. She’ll LOVE it!

That’s the funniest thing I have seen from SNL since the Original Not Ready for Prime Time players.

I think it’s well proven that more gun control does not equal a reduction in violent crime. In my mind, fewer lawful people owning and carrying firearms creates a ‘target rich’ environment for those who intend on doing harm to others. While I have the ultimate respect and admiration for law enforcement (they do a tough job that gains little respect by many in our society) , LEO cannot be everywhere at once. Even living 4 blocks from the PD in my little town in NJ, it takes them 2 minutes to get to my house. When seconds count, that’s a lifetime... I mean ZERO disrespect towards LEO...they just can’t be everywhere at once, nor stop every act of violence. God forbid that something would happen at my ranch in Texas. The Sheriff’s Office response time would be closer to an hour, once they got to my property, through my gate, and found my house out in the middle of nowhere. I firmly believe that YOU are responsible for your own safety, and security. I despise that our politicians think otherwise.

RIP, Mipa.

I’ll have a look. I love good Mexican food!

Big Spring isn’t all that far from my ranch. What’s the name of the Mexican joint? I’ll have a look in March when I go out.

Agree. Some of the best I ever had came from roadside bbq shacks alongside the interstate in Texas. Most notably, Joels BBQ in Flatonia Tx. They got all fancy a few years ago, and got themselves a website (http://www.joelsbarbq.com/), but I remember them from over 30 years ago when they were a shack alongside I-10. We stopped there every time we went out to the deer lease. My dad will sometimes make a 3+ hour drive out there just for a brisket sandwich, if he’s feeling the need for one!

Next time I fire up the PBC (which will probably be for my thanksgiving turkey), I will start a ‘Displaced Texans’ smoked meats’ thread. Good bbq brisket starts with a good brisket. I’ve had my share of less than optimal results, and mostly, it comes down to a decent quality piece of meat to start with. I use a dry rub on most all my bbq. I recently gave Zeke my ‘secret’ bbq rub recipes...they came from a Southern Living cookbook. Not really so top secret, lol. I modify them a little to suit my own tastes, but below are the recipes. I don’t care for heavily smoked meats. The wood should not overpower the meat. If smoke is all you smell when you serve the meat, it’s over smoked, IMHO. I did a couple of pork tenderloins a few weeks ago over hickory, and they turned out amazing. Light smoke. Tender, juicy, but the full flavor of the pork stood out over the smoke. The PBC really shines, if you follow the instructions, and use only a handful of wood chips. You’ll taste the meat with a hint of smoky goodness. Mesquite is a strongly flavored smoke. I only use it with brisket, and even then, only a bit. Hickory is the next strongest I use...only with pork and ribs. I use apple, or cherry for chicken. Thanksgiving will be my first experience smoking a turkey, but if it goes as well as chicken, it will be amazing (I hope). Feel free to ask away on bbq. I’m happy to share what I have learned over the years. PM me, and I’ll give you my number, if you like. Meanwhile, back to our regularly scheduled argument about Yankee ham/pork roll product..

Not a brand new PBC, I take good care of it, and clean it after every use. It IS a new chimney starter, I got sick of lighting the charcoal the old fashioned way. I use a little mesquite for brisket, Texas tradition. I have an abundance of mesquite trees on the ranch, and I bring back a little every trip. I will use hickory, or Apple for pork. Not too much, as I don’t like my meats oversmoked. Just a little flavor to enhance the meat. Takes about 8 hours to do a 15lb brisket on the PBC. At around the 6 hour point, I will wrap it in foil and pour a little liquid (beef broth, beer, etc) in the package to keep it all moist and juicy. I’ve found by using this method, you don’t get the ‘stall’ at 185-190*. Meat comes out nice, tender, juicy, and has a nice smoke flavor. The temp was my crappy wireless thermometer. I have replaced it with the wired one I have used for years. Can’t seem to figure the wireless one out to my satisfaction.

Going since 0600. Yeah baby!

Oh hell no, not on ‘Texas toast’. Good old fashioned Wonder Bread, like you’ll find at every roadside bbq stand in Texas.

Sliced, bbq brisket, 3 dill pickle slices, just a touch of bbq sauce, on 2 slices of white bread. THAT’s a Texas bbq sandwich. Heaven on a plate right there!

We don’t DO corned beef Yankee brisket in this household. Smoked, Texas style, thank you very much.

While you yankees argue pork roll vs Taylor ham, I think I’ll put a brisket on the smoker tomorrow morning

Oh lord, haven’t we settled this debate yet??

Haven’t seen the reboot, but will check it out. The movie was creepy when I was a kid.

That movie creeped me out when I was a kid

West World is a reboot of a 1970’s movie of the same name, starring Yul Brenner.

I’m entitled to a flying car...

The original was perfection

They shouldn’t screw with an iconic movie such as Jaws. I wouldn’t be surprised if they did it, though.

No more original ideas in Hollyweird. They reshuffle, remake, and sequel the crap out of everything. Grows tiring.

Nothing gets my blood pumping like hearing ‘DIVE, DIVE!!’ , followed by the klaxon. Even when I hear it on a movie, still raises the hairs on the back of my neck, and I get excited!