A Texan will never give you his bbq recipe. You could be bleeding like a stuck pig in a rotten pasture downwind of a shot holler outside a Walmart. You wish, It ain't gonna happen. Keep dreaming.
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A Texan will never give you his bbq recipe.
why not? i love to share how i do things
Because there is no recipe. Texas BBQ is salt/pepper/fire
Is dumping sugar and salt on meat and taking a day to cook it really that special?
AHA! but you will never know the exact ratio of sugars.
I will never tell you that I do 25% white sugar, 25% brown sugar, 25% maple syrup and 25% honey!!!!
Why would I want a TX BBQ recipe when TN BBQ exists?
Unsure if this joke was really lazy or somewhat clever.
>I will never tell you that I do 25% white sugar, 25% brown sugar, 25% maple syrup and 25% honey!!!!
But is that by mass or volume?
>thinking you use anything except cups to measure
this is a bbq thread. non-americans can leave.
salt, pepper only.
save the sugar for the sauce, which is optional and served on the side as God intended.
Yes.
>sugar
>texas bbq
pick one.
oh man this looks really good
>fast food style pickles
yikes
Who cares, nothing but steers and queers comes from Texas.
texan here
the reason why we don't is because we can't. every time i make a seasoning rub its different.
yeah. seems like the key to being a texan is that no matter how something turns out, you just act like it was planned.
>hey this bbq is good but it's different than last time
>uh...yeah I know
I literally own a BBQ restaurant and this comment is incredibly accurate. Lol
we go with the flow and own it. we have an international reputation to uphold.
Sometimes it's salt, sometimes it's salt and pepper
>texan
>uses a seasoning rub
If your "seasoning rub" isn't salt and pepper, you're not making Texas BBQ and you're probably not even a texan.
>If your "seasoning rub" isn't salt and pepper
Texas bbq doesnt just use salt and pepper for brisket. This is a meme made up so non-texans can never replicate their bbq.
recipe?
what kind of ninny needs a recipe?
I watch the chef’s table barbecue and they talk about a little ol texan lady who supposedly has the best barbecue ever with only salt and pepper (I think). Not that simple woodfired barbecue cooked to perfection would not taste great, but the best ever? Really? Is that all just bullshit hype?
that show was kinda cool originally but devolved into a bunch of white guilt fart sniffers cumming their pants over brown people shit. it's probably pretty good but if it's literally just salt and pepper, it's not really comparable to what most people are referring to when they say "texas bbq", right?
>what most people are referring to when they say "texas bbq"
Why don't you tell us your own personal definition of Texas BBQ and let us laugh at you.
it seems like there are a lot of ways to make it, but the only step they all have in common involves felching. you texans sure are pretty gay.
A texan likely can't give you a recipe because most people in the south do not measure anything
is the local piggly wiggly out of their favorite all purpose seasoned salt? Guess they'll have to make do or wait until it's back in stock
they can't recreate the specific flavor because half of the time, they just use "one container" of a specific spice blend someone else made
forget about toasting the spices to release a bit more of the essential oils too, just dump it in the brown sloppa and get a little rag to dab your meat with
If they're in texas and using spices, then they're just making BBQ in Texas. Texas BBQ is Salt/pepper/flame
>A Texan will never give you his bbq recipe.
Of course not, the McRib formulation is a closely-guarded corporate secret. Texans are perpetual LARPers who know as much about BBQ as they do about hat etiquette.
Brisket is always just salt and pepper. Sometimes garlic powder.
There. I've cracked your big fricking secret.
Frick this goddamn captcha btw.
Also onion powder.
Most Texans I know can't cook for shit and think that hotdogs on the grill is barbeque.
t.exan
Salt, pepper, and 10 hours on the grill
That shit looks amazing.
I did one the other day on a pit barrel, no smoke wood, salt and pepper. Came out pretty good. Shitty picture tho.
No bark, minimal smoke ring, dry as leather,
He's dead Jim.
What did you smoke this in 2 hours?
>no smoke wood
u wot
Forgive father for I have sinned.
I am a filthy heretic who uses charcoal with wood chunks in an egg.
Looks dry af
>salt and oak smoke
wowie
good stuff
>A Texan will never give you his bbq recipe. You could be bleeding like a stuck pig in a rotten pasture downwind of a shot holler outside a Walmart. You wish, It ain't gonna happen. Keep dreaming.
https://vocaroo.com/184dImhO1B3j
That, uh, sounds nothing like what you quoted
This was a pork shoulder I cooked last week.
Would you eat this?
Idk yet, show the clean bone pull
did you just rest it in paper? or did you cook it to a temp, then finish is paper?
Rested in paper. Finished it on the grill, wrapped it and stuck it in a ice chest while I made my sides
It all tastes the same. It's smoked meat. People change the seasoning sometimes, that's it.
There's people who are really good at it. But that's like saying there are people who make really good chili. Every other guy is proud of their fricking chili but it's all just mediocre shit that they think is special because muh secret.
Chili is a perfect comparison. Yeah there are some subtle differences in flavor and some major difference in spice, but chili is chili. Everyone thinks theirs is the best but it usually all tastes the same.
Only steers and queers come from texas.
I'd be ashamed too if my secret recipe would be sugar and a store bought seasoning blend with tons of msg.
If you want to taste dry, salty meat, go to a texan bbq. My ex gf was from Texas, she hyped up bbqs for months before we could visit. It was like we were eating preserved meat on a voyage to the new world.
not really barbeque, but during my visit to some relatives in sugarland, there was this chicken wing place that sold the best damn wings i had ever had, and they were done the texas bbq way. Salt, Pepper, Open flame. No sauce, no rubs, no bs. It was heavenly.
Yeah they will. They mostly use salt pepper or pepper and lawry's seasoning salt
every texan jackass that I've encountered was like the stereotypical r*ddit shitlib, just with a few "y'alls" thrown in. most weren't even from Austin either. Stay in your shithole state
>A Texan will never give you his bbq recipe
a thread for this shit? go take your shitty bbq shit and shove it up your fricking ass, homosexual.
> You could be bleeding like a stuck pig in a rotten pasture downwind of a shot holler outside a Walmart.
So if there were a black kid shot by the cops outside your yenta’s house, she’s obligated to give him her matzoh recipe if he asks for it? I don’t understand this reality you live in where people in dire straights asks for beloved recipes instead of help, and they are expected to be given such recipes because of the dangerous condition they are in.
What a shit flex,I didn't even ask.Your 50 states have invented nothing but different ways to suck latino and Black person wiener and jow to start wars.
Hey, that's uncalled for, motherfricker.
Texas anons whats a good brisket recipe. I have an egg smoker but am a moron when it comes to smoking stuff other than fish. Help a brother out.
Trim it up right. Look it up if yoou dont know how. Salt and pepper. Get the temp stabilized in the 225-250 area. Leave brisket in for 6-8 hours. When it gets to 170ish you can wrap it. Or you can wrap ot at any point later. Preserves moisture but also softens bark. Finish it out to 205. If it's not wrapped yet, wrap it now and leave it in a cooler for at least 2 hours. Slice.