One food you have never had... but are curious
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I think a large percentage of Americans just don't like licorice. I know I don't.
Making it salty would not improve my bearing towards it.
Salmiakki is not licorice, licorice is made from licorice root, salmiakki is ammonium chloride.
it also makes an awesome vodka flavouring
the ammonium chloride is very very strong flavoured, so the anise flavour that normal licorice has is totally gone.
It's impossible to describe, but totally worth trying at least once if you can get your hands on some. preferably starting with some milder ones instead of going straight for the pure or pepper/chili spiced ones
It's impossible to describe, but totally worth trying at least once if you can get your hands on some. preferably starting with some milder ones instead of going straight for the pure or pepper/chili spiced ones
Mismost
Well-Known Member
Real Texas barbecue does NOT have sauce on it....because it doesn't need it. It is also not dried out, tough, or stringy. I allow pickles, onions, peppers, and on occasion simple white bread, Tortilla, or crackers.....if you want sauce, you can go home and get it! We get offended if someone asks for a knife or fork! But....you did get the rookie part right!
slym2none
"Lazy extract brewer."
Heck, I make NC-style pork butt pulled BBQ that doesn't need sauce. Crazy Eastern NCers demand at least some peppered vinegar, though... makes me mad they won't even try it w/out sauce first.
Real barbeque, anywhere. Not just Texas. BBQ is like beer--at first your fine with the Bud Light, but once you have an epiphany, you'll drive to the ends of the Earth for the "good stuff." Or, you learn how to make it home.
Roadliner
Well-Known Member
so you're saying no 'real' bbq requires sauce? sometimes the sauce is the whole point. Sometimes the rub.
slym2none
"Lazy extract brewer."
Well, that's the rub (pun intended). No sauce on dry-rub ribs is necessary.
However, I would not make a blanket statement that no BBQ requires sauce. My pork butts that don't, I brine in molasses, water, and other stuff, then dry-rub. It's awesome as-is, but sauce doesn't hurt it. If going that route, a sweet-and-hot sauce works best. But, I also make some where I don't brine the butts first, and they need some help - whatever sauce you want, goes. KC-style, mustard based, vinegar based, or tomato based. They all work.
My ribs, I like to mop the whole time they are cooking. It builds up a glaze over the rub, and becomes its own sauce.
One day, I will try cooking brisket. I had some terrible stuff once at a chain BBQ place, and had some awesome brisket at a restaurant. I will reach out to my TX-brethren for help when/if I ever do.
However, I would not make a blanket statement that no BBQ requires sauce. My pork butts that don't, I brine in molasses, water, and other stuff, then dry-rub. It's awesome as-is, but sauce doesn't hurt it. If going that route, a sweet-and-hot sauce works best. But, I also make some where I don't brine the butts first, and they need some help - whatever sauce you want, goes. KC-style, mustard based, vinegar based, or tomato based. They all work.
My ribs, I like to mop the whole time they are cooking. It builds up a glaze over the rub, and becomes its own sauce.
One day, I will try cooking brisket. I had some terrible stuff once at a chain BBQ place, and had some awesome brisket at a restaurant. I will reach out to my TX-brethren for help when/if I ever do.
flars
Well-Known Member
I feel your despair.
Had ribs at a close by restaurant. They were boiled to an unappetizing grey, then had a horrible barbecue sauce poured over them. That was worse than a rotted New York strip I was served at a different local restaurant. The mushrooms were edible. (At least this place is out of business.)
A good friend has a premier dining place not to far away.
Roadliner
Well-Known Member
hmmm... I can't agree with you guys on BBQ. Again.. sometimes the sauce is the point. A Good BBQ sauce is an art form. I'm not talking squeezing out some Heinz on some microwaved pork. As with any time.. the meat should still be properly cooked.
Roadliner
Well-Known Member
That being said.. for getting back on topic. I would love to try any good BBQ from all the various states that are known for it. Including Texas
He's right about good pit bbq. Dry rub or a mop sauce to keep the meat moist. Or marinade. Properly low-n-slowed, no sauce is needed or wanted. That's why I insisted at age 8 or 9 that pop teach me how he did it. The Cooper's english bitter that's almost done fermenting makes a great mop sauce. Mop sauces are basically a lot like a marinade, thin & flavorful to keep meat moist & add another layer of flavor.
The real question here is....why is there left over pulled pork? I've never seen pulled pork last long enough to become left overs!
I absolutely can't stand boiled ribs. Sometimes the old lady does this, and the whole house just smells like boiled pork. I can't eat when I smell that.
I will take some homemade BBQ sauce & thin it out with beer for my mop.
I'll admit I love ribs, but have never heard the term mop before.
what is it, and how does it work?
Roadliner
Well-Known Member
A mop is a liquid marinade brushed onto meat several times throughout your cook. The idea behind it is to keep the meat moisturized and add flavor. It can be anything from a simple apple juice to a special seasoning recipe.
adiochiro3
Well-Known Member
BBQ sauce is a condiment, not an ingredient!
Back on topic: both interested and terrified to try puffer fish.
Back on topic: both interested and terrified to try puffer fish.
Roadliner
Well-Known Member
Yeah.. so is hot sauce, but you don't have Buffalo Wings without it.
I'd be willing to try it. All of my personal effects can fit onto the back of a pickup truck, so if anything goes wrong with the pufferfish, there isn't much to fight over.
SippinSudz
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Alligator, snake, farmer turtle, armadillo, something like that.
I'm from Western Canada, not sure why I wanna eat reptile
I'm from Western Canada, not sure why I wanna eat reptile
If you're in BC, i'm sure you can just blindly fire into your backyard and hit one.
slym2none
"Lazy extract brewer."
I had grilled rattlesnake medallions once. Like dry fish. It was a weird texture, too, slightly oily. Cross fishy-ness & gaminess, and that's what it tasted & smelled like.
Pufferfish/fugu does sound intriguing...
Pufferfish/fugu does sound intriguing...
Went out with some friends for Mid-Autumn Festival. There's a new restaurant in town selling rainbow trout raised in a local fish farm (first time I've seen trout in China!). Big suckers, they are - we got a medium-small fish compared to the average in their tank/pool, it was only eight pounds - over twice as big as the biggest rainbow I'd ever seen before. We ate it sashimi style alongside a dozen or so other dishes, but the trout was definitely the centerpiece - I'd never eated trout raw before, but I'd do it again in a heartbeat - better than salmon sashimi for sure.
I guess Houston and Dallas is all fake Texas barbecue, then. From gas station to Killen's (rated number two barbecue joint in the country according to some publication, for whatever that's worth), every barbecue place I've been to in Texas has had copious amounts of barbecue sauce on hand. Granted you have to put the sauce on yourself at most places...
Not trying to be combative - I am truly a rookie - but all of my experience with Texas barbecue included plenty of barbecue sauce so that's all I know, and even the best, most tender, moist, flavorful Texas barbecue I've had tasted better to me once I slathered it in sauce. I also like senf on my brats and hot sauce on my pizza, but don't try to put fresh citrus in my beer!
This is why there are leftovers.....I rarely just do a small Boston Butt...my little electric smoker comfortably holds 3 10- pounders
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Roadliner
Well-Known Member
They make a drill attachment for "pulling" meat... I've really been considering getting one for a while. Would make life so much better when hosting large parties.
http://www.porkpuller.com/
http://www.porkpuller.com/
I've seen the bbq pit boys use something called " bear claws" that looks like it'd make short work of the job...
Roadliner
Well-Known Member
those are pretty good for a smaller job.. and great for moving the meat around. but still pretty time consuming when you get into multiple shoulders.
Jetski
Active Member
Ah. We used to hit up Risky's at the stockyards every once in a while but I'm not sure I ever visited Cooper's. I lived in Stephenville for a while, where the original Hard 8 was located and it was always a hit. Anytime family was in town, we usually headed there.
slym2none
"Lazy extract brewer."
That's what I used in my restaurant, and still use today! Of course, I was only pulling 12 or so pork shoulders at a time then, and 2 at most now.
They did look like you could get a good rhythm going. Pull the blade & have at it! My family loves pulled pork, so maybe I should hunt'em down?
Mismost
Well-Known Member
If you have one of those stand mixers with a paddle attachment, they do a fine job of pulling pork or chicken or beef....will shred it in seconds and mix in the sauce too if you want.
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