Texas BBQ Full Monty

[utee94]

Looks great, I love the trailer rig, wish I were there!

[soldiermedic]

The rig isn't perfect, but it works very well!

[Alumanutz]

I'm a new member from Calif. I do a little BBQ myself. I own Butte Creek BBQ and I also am a KCBS certified BBQ judge. I cooked up some beefshort ribs for my wife and I the other day. Also spiral some smoked bacon around some corn. Cooked ribs for about 5 hours. I will get some photos of my smoker. Its a gator pit from Huston! Last year I retired and took a little walkabout (6000 miles) and brought the smoker back with me. Utee, I even spent a week in Austin with it while visiting my son who still lives there. JOHN

[Jaxon]

Originally Posted by REDNAX

Especially if it is chicken-fried steak. I find that better made in West Texas than anywhere else, even in little towns like Hamlin or bigger ones like Sweetwater. I wouldn't be late for that dinner!

Being a west Texas boy myself, I would of agreed... until I had some CFS at the Broken Spoke here in Austin one evening back in the late 70's... been hooked ever since.

Ohhh... 5 o'clock, I'm having one of those decision making dinner moments... matter of fact, I'm even hearing an ice-cold Shiner calling my name...

BTW folks, temp gauge says 104.5 outside. Yesterday, it was 106. In the shade. Hurricane Eduardo's supposed to bring some rain to us afetr a gazillion days without...

[cosmotini]

Hey Steve & John! Stop it! I can't get any work done when I drool into my keyboard.

[soldiermedic]

Dennis,

Mail carriers carry a keyboard now?

J/K

Steve

[utee94]

I always smoke several pork tenderloins for our annual family Christmas party. Here are some pictures that tell the story:

[utee94]

And then...

[soldiermedic]

I smoked a 14 lb turkey the weekend before thanksgiving, and it turned out most excellent. I have smoked the tenderloins before, but they are so small and have so litle fat I have just put them aside a a choice.

Keep that good work up.

Steve

[utee94]

We do a smoked turkey and a fried turkey every year for Thanksgiving. I love BBQ turkey, but when done right, the pork tenderloins are like smoked turkey breast meat, but even better!

The key is not to overcook them. I look for an internal temperature of around 165, which is less than the FDA recommends but is plenty safe, and the pork turns out moist and juicy and tender every time.

[Alumanutz]

I had a hankering for some pulled pork this weekend. This is an 8lb butt smoked with almond wood for about 11 hours. I serve it on a soft white bun with sweet mustard.

NUTZ

[soldiermedic]

MMMMM never a wrong time of year for BBQ.

Marcus, I was hoping to meet you and your "Q" in February, but looks like that is of now.

Steve