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Posted by Covv Tse-tung on 09/27/05 22:12
In article
<Xns96DE787FB91EALifeIsGood@nntp.petitmorte.net>,
ThePsyko@itookmyprozac.com says...
> On 27 Sep 2005, you wrote in alt.2600:
>
> > In article <0iiij1p91oq1oul97569cigfl4dful54e4@4ax.com>,
> > a6ahlyv02@sneakemail.com says...
> >> On Tue, 27 Sep 2005 08:24:04 GMT, Bookman <bookman@kc.rr.comNULL>
> >> transparently proposed:
> >>
> >> <sneck>
> >>
> >> >
> >> >But you gotta know your cuts. You try the low 'n slow with something
> >> >like flank or skirt, you'll just dry it out. With those, you wanna
> >> >sear it fast, keep it rare, and slice it across the grain. Plenty of
> >> >good flavor there, though.
> >> >
> >> >Still, for something like brisket or boston butt, your description
> >> >isn't bad at all. And braising is your friend, too - a nice combo of
> >> >searing & low&slow, good for pot raosts & such.
> >> >
> >> >ESL!
> >>
> >> HEATHEN!!!
> >>
> >> VERY Slow cooking, rubbed with your preference then 6-8 hours in a wet
> >> smoker until that sucker is smokey black on the outside. Tender enough
> >> to cut with a fork, juicy and MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
> >> good.
> >>
> >> And you being from someplace that supposedly knows BBQ *sigh*.
> >
> > The best BBQ sauce going, from Alabama by way of Oakland:
> >
> > http://www.super-que.com
> >
> > What did you think of the Blues Festival? I think the guy
> > from the North Miss. Allstars that played the electric
> > washboard was great. It took me a while to figger out what
> > I was hearing - it reminded me of Hendrix as much as
> > anything.
> >
>
> I grew up with Everett and Jones but have never eaten there.. I always
> stopped at that one place in Emeryville.. can't remember the name of it,
> but it's just North of where the hookers hang out on San Pablo where the
> freeway crosses over.
I discovered them when I was living in the east bay. Their
ribs are fair to middlin, but their Q-sauce rawks. There
are a couple of local markets here that carry it.
--
"Tis an ill wind that blows no minds"
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