Pork VS Beef!!
Coming from KC I prefer KC style, IF I can get a whole brisket BBQ then cut
it my way, I see no difference.
In Texas they use mesquite wood for smoke in KC hickory and fruit woods.
"Steve Schaeffer" <stevesc...@home.com> wrote in message
I don't know where everybody gets this beef ribs, no pork thing from. I've lived
in Texas all my life. I rarely see beef ribs on a menu and never on my smoker.
Even though I love brisket I cook a lot of pork and lots of chicken. In fact the
maiden smoking on my #7 K will be a pork butt.
"He's a High Tech Redneck"
Steve & Susie Wright <tum...@earthlink.net> wrote in message
>In fact the
>maiden smoking on my #7 K will be a pork butt.
Hey, Tyler's gonna become a pottery guy!
Welcome to the club.
If you don't mind, how are you cooking, what process and are you doing
Thanks, Mike W.
<rocc...@webtv.net> wrote in message
"He's a High Tech Redneck"
LeeBat <lee...@aol.com> wrote in message
Of course the brisket is sliced thicker in Texas! Our brisket is more
tender here + we eat "bigger" in Texas -
L. E. New
Red Creek Marinade Co.
Sent via Deja.com
The only beef ribs I've had were at a Mexican place. small rib bones
(short) with attached meat flap that was grilled and it was great. I
haven't seen that cut in the store. The ribs seem to be the big rib bones
that would be attached to the rib roast or even bigger and not that meaty so
I haven't bought any. I'd gladly try them if I had a better idea of cooking
them without drying out the meat. Beef ribs must be big here since they
always have them and are big ad items.
They run the steaks here in the family pac special (3-6) in a package at
about 20+ cents a pound less. The Hispanics like thin cut steaks and I like
thick 1 1/2 inch or so. I asked the butcher to cut me some thick ones like
the ones on sale and he brought out 4 in a tray, they were really big and I
only need two. He informed me that I couldn't have the sale price for two
and I pointed out that my two weighed more that 5 in a thin slice pack, he
then said I had to have 5 lb. or more for the sale price again I pointed out
that the 5 pack was under 3 lb.. He finally gave me the sale price. It was
a matter of principal since my two were feeding my family just the same as
those 5 and I just wanted to argue the point nicely. If they had had thick
cut ones in the one to a pack already done up I probably would have just
taken them at the non sale price but his reasoning was so stupid when he
threw in the weight thing of over 5 lb. when only one family pack weighted
over 5 lb.. He couldn't use the packing material angle since they were
packed the same and the cutting time for 2 steaks versus 5 should be less.
I wish they would do away with that family pack pricing on chops, steaks
etc. and give the same price on the meat to everyone.
"Red Creek" <redcr...@my-deja.com> wrote in message