All Things BBQ

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shoeless
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Location: Nashville

Thu Aug 27, 2020 8:43 pm

For the (pork) ribs;
are you offering baby backs, spares, or both?
option for wet or dry?
I’d suggest a full rack option too...cause I’m a fat kid that likes leftovers.
fnord wrote:If you like something, for the love of dog don't share it with EB.
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wottagunn
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Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne

Thu Aug 27, 2020 11:10 pm

Good point! These will be baby backs, I'll specify that.
Dry only. And I'll add a full rack at a discount! Cheers
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shoeless
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Fri Aug 28, 2020 3:29 am

Nice.

Also, I don’t know what it’s like there...but sides can be just as important here.
Baked beans, green beans, and Mac & Cheese are cheap/easy and on most menus.
Brunswick stew and other specialties are a bonus but might be more of a southern states thing.
Pulled pork or chicken nachos are also a nice snack/appetizer.
fnord wrote:If you like something, for the love of dog don't share it with EB.
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KSUvet
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Location: MO

Sat Aug 29, 2020 3:38 pm

I saw they had tri tip at Costco last time I was there, which I don't remember seeing before. It seemed like a good price. Anyone do anything with that?
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
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wottagunn
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Location: Near Melbourne

Mon Aug 31, 2020 1:16 am

shoeless wrote:
Fri Aug 28, 2020 3:29 am
Nice.

Also, I don’t know what it’s like there...but sides can be just as important here.
Baked beans, green beans, and Mac & Cheese are cheap/easy and on most menus.
Brunswick stew and other specialties are a bonus but might be more of a southern states thing.
Pulled pork or chicken nachos are also a nice snack/appetizer.
Im hearing ya. Beans we could do easily, prob mac n cheese too. Our plan to begin with is to keep things simple and concise, and build the menu as we see fit
kansasbbq
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Posts: 18139
Joined: Tue Sep 15, 2009 6:46 pm
Location: AUSTIN, tx

Mon Aug 31, 2020 4:40 pm

KSUvet wrote:
Thu Aug 27, 2020 11:26 am
The top place in KC is known for a brisket sandwich with provolone and fried onion ring. There's nothing complicated about it, but it's a big deal.
Z-Man!!!

My dad always gets one. He loves it! I prefer my BBQ without cheese though.
Codeblue wrote:#whydidntilisten2kbbq
kansasbbq
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Posts: 18139
Joined: Tue Sep 15, 2009 6:46 pm
Location: AUSTIN, tx

Mon Aug 31, 2020 4:47 pm

wottagunn wrote:
Mon Aug 31, 2020 1:16 am
shoeless wrote:
Fri Aug 28, 2020 3:29 am
Nice.

Also, I don’t know what it’s like there...but sides can be just as important here.
Baked beans, green beans, and Mac & Cheese are cheap/easy and on most menus.
Brunswick stew and other specialties are a bonus but might be more of a southern states thing.
Pulled pork or chicken nachos are also a nice snack/appetizer.
Im hearing ya. Beans we could do easily, prob mac n cheese too. Our plan to begin with is to keep things simple and concise, and build the menu as we see fit
How about something for the ladies?

Loaded Baked Potato (with a scoop of pulled pork or chopped beef)

Something to think about maybe.
Codeblue wrote:#whydidntilisten2kbbq
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Codeblue
Yaks 2 Much
Posts: 52720
Joined: Sun Nov 07, 2004 1:00 am
Location: Expresso Beans

Thu Sep 03, 2020 9:23 pm

wottagunn wrote:
Mon Aug 31, 2020 1:16 am
shoeless wrote:
Fri Aug 28, 2020 3:29 am
Nice.

Also, I don’t know what it’s like there...but sides can be just as important here.
Baked beans, green beans, and Mac & Cheese are cheap/easy and on most menus.
Brunswick stew and other specialties are a bonus but might be more of a southern states thing.
Pulled pork or chicken nachos are also a nice snack/appetizer.
Im hearing ya. Beans we could do easily, prob mac n cheese too. Our plan to begin with is to keep things simple and concise, and build the menu as we see fit
wottagunn wrote:
Tue Dec 20, 2016 8:08 pm
smoker has been ordered!
will be in on Saturday
Pretty cray how far you've come in less than 4 years.
RupertPupkin wrote:I live by this rule and this rule alone: people are drymounting idiots.
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wottagunn
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Thu Sep 03, 2020 10:28 pm

Thanks!
Started off a little slow in 2017, but all of last year and this year especially, ive basically cooked every second weekend.
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wottagunn
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Wed Sep 16, 2020 8:40 pm

So we put our offer in for the shop lease.... turns out it was leased about a month ago. The agent didnt even let me know. drymounting gutted.
Place had been vacant for 2.5 years, we show a bit of interest and it gets snapped up.
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Codeblue
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Wed Sep 16, 2020 10:42 pm

Oof.
RupertPupkin wrote:I live by this rule and this rule alone: people are drymounting idiots.
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wottagunn
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Tue Sep 22, 2020 8:04 pm

This is simply the best and most intimidating cut of beef I have ever purchased. Japanese full blood A5 porterhouse.
I cooked the steak without any oil, salt, butter, pepper etc in order to let the full flavour speak. Just straight on to a hot iron griddle pan for 1 minute each side.
I have never had a steak like it before. Insane. The fat rendered easily, and it literally melted in the mouth. Just beautiful. Single best piece of meat I have ever had, full stop.

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wottagunn
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Thu Oct 08, 2020 8:19 pm

bought another smoker

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kansasbbq
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Location: AUSTIN, tx

Fri Oct 09, 2020 10:33 am

Can we be neighbors?
Codeblue wrote:#whydidntilisten2kbbq
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wottagunn
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Tue Oct 13, 2020 8:27 am

Sure mate, come over. You can have some of this pastrami I just made.

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