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Thread: Sweet read about Texas BBQ

  1. #1
    Senior Member CroMagnon's Avatar
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    Sweet read about Texas BBQ

    One of these days I will make a pilgrimage to a few BBQ spots. Franklin is definitely on the list.

    http://www.texasmonthly.com/story/meat-and-men

    I'm going to do my once a year BBQ Comp at the end of August. I'll have a bit more help and I've rented a room at the Casino Resort where the comp is taking place. Should make for a more comfortable and enjoyable experience. I have no illusions of beating these guys that do 10 a year. Just going to have some fun.

    Cro

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  3. #2
    Franklin may well have the best brisket I've ever eaten. Although Kreuz in Lockhart was also pretty incredible. For my money, I'd still rather be in Saint Louis or Memphis. I've never been to Big Bob Gibson's in Alabama, which is near the top of my wish list. I've never done that one in Atlanta either.

    Good luck in your comp!

  4. #3
    This sort of cooking just doesn't exist in the UK.

    I'm planning on some clean eating in August. Feel free to post some BBQ pr0n from the comp.

  5. #4
    Senior Member CroMagnon's Avatar
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    This is a good look at what comp bbq is all about and what the guy says to Franklin about comp bbq mirrors my own feelings exactly. It's a goofy, kind of fun and grueling thing to do, but I'm much more into exploring my own idea of what I like in bbq than trying to please the judges.

    http://video.klru.tv/video/2365518630/

    Cro

  6. #5
    Senior Member CroMagnon's Avatar
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    A few weeks back I decided to bail on the competition. It was a variety of reasons. I realized that every time I thought about I was kind of dreading the process. I also realized I don't enjoy the other bbq comp cooks, they are not my people. Add to that they were bickering on the forum about prize money (A casino is putting up 16k of their own money, plus advertising, plus providing support staff for the event) and some of the cooks were whining about how the last 1k was being allocated. Pissed me off and pushed me over to bailing. Turns out to have been a very fortunate choice. We had the worst summer storm in history over the weekend. Winds up to 40 miles an hour with gusts to 60, oh and a bit of rain to boot. I can just imagine tents and canopies flying around and me being a wet, cold and cranky cook. Instead I watched the Seahawks look mediocre from the comfort of my couch.

    Cro

  7. #6
    Glad it all worked out for the best. Competitive BBQ is a weird beast anyhow -- it seems to me that much of what the judges reward is not what I'd consider the best BBQ.

  8. #7
    Senior Member CroMagnon's Avatar
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    That's another odd element of the competition scene. I've never tasted anyone else's bbq. They are helpful in many ways, but not when it comes to what they put in the box. They don't even want you to know how they arrange their damn lettuce. No photos of my boxes please. Seriously. Their was a thread on the forum complaining that comp boxes were being photographed and put on the internet. Only way is to become a judge. I was going down that path, but life is busy and it never happened. If I were to pursue this I would go the judge route to see what's going in those boxes. But when Franklin says he basically makes all of his stuff different than he does for his restaurant, one that gets rave reviews...why bother.

    I'm going smoke up 3 racks of ribs this weekend. If they look decent I'll post some pron.

    Happy Labor day.

    Cro

  9. #8
    Senior Member CroMagnon's Avatar
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    They came out like crap. Worst ribs I've made in a long time. Overly smokey, not exactly like licking an ash tray, but definitely unpleasant taste. I've been experimenting with my process. I used to do 2 hours no foil, 2 hours foiled and then as long as it takes to get a nice bark and finish tenderizing. This would sometimes lead to over cooked ribs without as much bark as I wanted. Tasty as hell and very edible, but I wanted more. So for this cook I did 2 1/2 hours no foil, 1 1/2 hours foiled and then uncovered till finished. For some reason I had a hell of a time maintaining temps. I was trying to do too many other things around the house and every time I came back to check on them they were too high or too low. I'd futz around and get it back where I wanted it and get back to other chores. Come back and it's out of whack again. Swinging temps does two things. It makes it take much longer to cook and you get a smokier fire. It took just over 2 hours without foil to get tender, and even then it wasn't quite right. They did look pretty with a dark brown bark. But when you bit in it had an acrid, smokey flavor and not the sweet smoke I like and usually get. Very disappointing. 3 racks and barely edible. My wife ate 1 1/2 bones and gave up. I forced myself to have dinner two nights in a row. I had planned on bringing the extra to work, but they just weren't good enough. Like I said, very disappointing.

    Cro
    Last edited by CroMagnon; 09-10-2015 at 01:42 PM.

  10. #9
    Bummer. It happens sometimes. I love the Weber Smokey Mountain because it is just so simple to maintain temps without paying a ton of attention. I find that stuff I think is pretty bad usually seems fine to other folks. Perhaps your wife is just too smart!

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