DemoTex
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Wed Jun-23-04 08:27 PM
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I'm smokin' now! My load of hickory came today. Cookin' hickory. |
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A cord of hickory, cut to 15" (my cooker's firebox is 19") and split into 1/8's, was delivered today. Dry as powder. It comes from a stone mason who is going to build some walls for me and who also runs a saw mill.
I fired up a few sticks and cooked a half-chicken. God it was good. I rubbed a pork-loin-end for the cooker tomorrow. I'll cook it all day and pull the pork tomorrow evening. Ah, life in the mountains.
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Catch22Dem
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Wed Jun-23-04 08:30 PM
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You just name the time and place!!!!!
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Bunny
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Wed Jun-23-04 08:32 PM
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Will you and Mrs. DemoTex adopt me? Please?????? :silly:
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DemoTex
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Wed Jun-23-04 08:40 PM
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$75 for that cord of custom-cut cooker wood! And he is saving a couple of dry hickory logs for me for my next load. I'm serious, lotsa BBQ restaurants would kill for cured, split hickory at this price.
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ChavezSpeakstheTruth
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Wed Jun-23-04 08:42 PM
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I envy you to the extreme
Can you teach me your Texas ways?
Please!
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DemoTex
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Wed Jun-23-04 08:47 PM
Response to Reply #4 |
5. No! No! I BBQ in the NC tradition! |
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Lexington BBQ, to be precise. Never the dry, tough beef brisket of Texas. I do pork and chicken, mainly. With piquant rubs, mops, and sauces. Lots of cider vinegar in my cooking.
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ChavezSpeakstheTruth
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Wed Jun-23-04 08:49 PM
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6. I see. The pulled pork should have tipped me |
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I'd still love to know your ways. I'm not the biggest fan of NC style due to the vinegar aspect. I do love it tho!
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Tandalayo_Scheisskopf
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Wed Jun-23-04 08:50 PM
Response to Reply #5 |
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Beck's BBQ! Minced pork sanwich with slaw!
I can taste it. I truly can taste it. I haven't had one in at least 40 years.
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DemoTex
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Wed Jun-23-04 10:00 PM
Response to Reply #7 |
8. I've mastered the pork, but not the slaw. |
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Any good recipes for slaw?
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DU
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Fri Apr 26th 2024, 03:31 PM
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