Texas BBQ
Bob Gottlieb
(I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
the Pork, beef and ribs, but I have no idea of what kinds of sides are
typically served with this kind of fare.
Any ideas?
--
Life is like a roll of toilet paper
the closer you get to the end...
the faster it goes..
Bob Gottlieb
Danny Hardesty
slaw, and hot rolls. I also make a carrot salad to go with it which is quite
good.
Danny Hardesty
"Bob Gottlieb" <rob...@pacbell.net> wrote in message
news:robdgot-2009...@adsl-63-206-235-26.dsl.lsan03.pacbell.net...
jmcquown
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl
> party. (I know it's early, but I have to submit a menu in 3 weeks).
> I'm OK with the Pork, beef and ribs, but I have no idea of what kinds
> of sides are typically served with this kind of fare.
>
> Any ideas?
Potato salad; cole slaw (very vinegary yet creamy dressing); rolls; corn on
the cob. Desserts may include anything from pecan pie to apple pie to peach
cobbler to a fruit jell-0 mold.
Jill
jmcquown
> Classic Texas side dishes with barbecue are pinto beans
> Danny Hardesty
>
I completely forgot about pinto beans! They should be cooked in a fairly
spicy sauce, not your typical Boston Baked beans with brown sugar and
molasses.
Jill
Goomba
>
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> the Pork, beef and ribs,
Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY
pork I've ever had at a Texas BBQ.
Goomba
David Wright
Pork shoulder (Boston butt) and pork ribs.
David
Goomba
>
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> the Pork, beef and ribs, but I have no idea of what kinds of sides are
> typically served with this kind of fare.
White squooshy bread, jalapenos, beans, potato salad, cole slaw... the
typical bbq type stuff.
What about baked jalapeno cheese grits? Something sweet like baked
scalloped apples? Pickles!
jmcquown
> Bob Gottlieb wrote:
>>
>> I need some help: I'm planning a Texas BBQ theme for a Super Bowl
>> party. (I know it's early, but I have to submit a menu in 3 weeks).
>> I'm OK with the Pork, beef and ribs, but I have no idea of what
>> kinds of sides are typically served with this kind of fare.
>
OOOH! Jalapeno cheese grits, yes!
Jill
Reg
Bob Gottlieb wrote:
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> the Pork, beef and ribs, but I have no idea of what kinds of sides are
> typically served with this kind of fare.
>
> Any ideas?
I expect you'll get some pretty spirited discussion of what
"authentic" Texas BBQ is. This isn't considered Texas but it
sure is good. Grilled stuffed jalapenos aka ABTs...
Stuffed Jalapeños
http://www.teddybearbbq.com/appetizers.htm#Jalapeños
The Classic version of this is a Jalapeños stuffed with plain cream
cheese a hunk of smoked meat and wrapped in Bacon. See Atomic Buffalo
Turds for the Original inspiration. We kicked it up and made the
presentation a little more appealing.
Preparation
Soak skewers for 30 minutes in hot water
16 Jalapeños
1 Brick Cream Cheese
6 Large stuffed Olives
Left over Smoked meat
Rub and Mrs. Dash too taste
BBQ Sauce too taste
Hot Stuff too your limit ;)
De-stem the Jalapeños and slice in half then de-seed.
Put the cream cheese, olives, rub and Mrs. Dash in Cuisanart and cream.
Then add heaped handful of chopped up smoked meat and pulse till just combined.
Fill half shell with mixture, top with some smoked meat (optional) wrap
in bacon and skewer.
Atomic Hot
Unless you are lucky to find Jalapeños grown with very little water
which makes them very hot these can be rather mild. The solution
is to put something hot in the filling. Some kind of powdered pepper
will work I found some nice hot Chipotle powder. Any kind of hot
sauce will work. You can also put in some fresh hot pepper or make
the whole thing out of a hotter pepper.
Smoking
Half a Weber Chimney of Kingsford divided between two sides of a Weber
Kettle using the 3901 charcoal rails. Chunk of Cherry wood on top
of the charcoal on each side. WSM with no water in the water pan,
but the pan still installed will achieve the same result. Smoke
for 30 minutes at around 300. No need to turn or peek. Taste test
for doneness ;)
--
Reg email: RegForte (at) (that free MS email service) (dot) com
zxcvbob
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> the Pork, beef and ribs, but I have no idea of what kinds of sides are
> typically served with this kind of fare.
>
> Any ideas?
>
Slowly smoked beef brisket and pork sausage links.
Sweet and hot tomato based sauce,
Potato salad,
pork 'n' beans,
coleslaw,
white bread.
Serve iced tea to drink (sweet but not too sweet) *AND* beer (preferably
Lone Star and Shiner)
Relish tray consisting of: sliced raw onions, green onions,
pickled whole jalapenos, sliced garden-fresh tomatoes
Cheddar cheese goes nice with barbecue.
You'll need 3 times as much brisket as you think. Everybody will eat a lot
and some folks will eat nothing but beef and bread. No matter how much
they eat, you should not run out of meat. If you're worried about the cost
of the meat, you can also barbecue a bunch of chickens. A half a chicken
serves one person.
I really like pork barbecued Texas style, but it's not traditional.
Hope this helps, :-)
Bob
zxcvbob
Replying to my own note. (D'oh!) Pinto beans is a better choice than
pork 'n' beans. And I forgot the dill pickle spears.
Bob
Goomba
> >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY
> >pork I've ever had at a Texas BBQ.
> >Goomba
>
> Pork shoulder (Boston butt) and pork ribs.
> David
No, not usually. Pork shoulder/Boston Butt would be something found at a
BBQ up south, say in Georgia to the Carolinas. Although the heavy German
influence in Texas introduced a lot of nice sausages, which of course
are often pork.
Goomba
Danny Hardesty
"Goomba" <goom...@comcastSPAMSUCKS.net> wrote in message
news:3F6CA45B...@comcastSPAMSUCKS.net...
Goomba is correct. I live in Austin, Texas. Go into just about any barbecue
joint here and ask for "pulled pork" and they will think you are crazy.
Which, is too bad, as barbecued pork shoulder is delicious too, and to get
some I barbecue it on my smoker in my backyard.
Danny Hardesty
hahabogus
news:3F6CA45B...@comcastSPAMSUCKS.net:
A Corn Salad.
--
The man who put the FU in fun.
Rick & Cyndi
"Danny Hardesty" <dha...@texas.net> wrote in message
news:HH1bb.55955$z32....@twister.austin.rr.com...
:
: "Goomba" <goom...@comcastSPAMSUCKS.net> wrote in message
: ==========
Tell me about it! I prefer BBQ Pork to BBQ Beef. More flavor
and less grainy taste (?).
Cyndi
MareCat
wrote:
>>
>A classic Texas barbecue combination plate consists of:
>Slowly smoked beef brisket and pork sausage links.
>Sweet and hot tomato based sauce,
>Potato salad,
>pork 'n' beans,
>coleslaw,
>white bread.
ALL of those are mandatory for a TX BBQ. Ribs, maybe. I would add
jalapeno-cheese bread (as served at Goode Co. BBQ in Houston).
>Serve iced tea to drink (sweet but not too sweet) *AND* beer (preferably
>Lone Star and Shiner)
Shiner Bock!
>Relish tray consisting of: sliced raw onions, green onions,
> pickled whole jalapenos, sliced garden-fresh tomatoes
Definitely.
>Cheddar cheese goes nice with barbecue.
>
>You'll need 3 times as much brisket as you think. Everybody will eat a lot
>and some folks will eat nothing but beef and bread.
I second that. BBQ brisket is GOOD stuff. People scarf it down.
No matter how much
>they eat, you should not run out of meat.
That's a crime punishable by death in TX.
Reg
Bob Gottlieb wrote:
> I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> the Pork, beef and ribs, but I have no idea of what kinds of sides are
> typically served with this kind of fare.
>
> Any ideas?
>
Did this for a large crowd last weekend and it disappeared immediately.
------------------------------------------
Grilled Cornbread with Honey Butter
A nice dish that can be (mostly) made ahead. Make the cornbread
anytime then grill it when you're ready to serve.
For the cornbread:
2 cups ground cornmeal, white or yellow, as fresh as possible
1 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons butter, at room temperature,
1/4 cup sugar
2 large eggs
2 cups milk
For the honey butter:
1/4 C honey
1/4 lb butter, at room temperature
1/4 t cinnamon (optional)
Preheat oven to 400 degrees F. Butter a 9 inch skillet or
spring form pan.
Whisk together the cornmeal, flour, baking powder, and salt.
In a second bowl, cream the butter and sugar until light and airy.
Add the eggs to the butter mixture one at a time, mixing well
between additions. Add the cornmeal mixture to the butter mixture
in 3 parts, alternating with the milk. Do not over mix.
Load the batter into the prepared pan or skillet. Bake until
lightly browned and a toothpick inserted in the center comes
out clean, about 30 minutes. The cornbread can now be wrapped
tightly and held until serving time. It freezes very well.
To make the honey butter, whip together the honey, butter,
and cinnamon.
A few minutes before service, place the cornbread upside down on
preheated grill. You want it on a fairly hot part of the grill
and you want to rotate 90 degrees once to crisp the top and develop
some nice grill marks.
Flip the cornbread right side up and move it to a cooler part
of the grill, around 325 - 350 degrees F. Spread the honey butter
over the top and let it melt in. It's done when the outside is
slightly crisp and the cornbread is well heated though, around
10 minutes.
Cut and serve immediately.
Notes:
- Cornbread can stick. Make sure the grill is well cleaned
and lubricated.
- This amount of honey butter will fill one to three loaves
of cornbread, depending on your calorie preference. I use
it all on one.
Cindy Fuller
"Danny Hardesty" <dha...@texas.net> wrote:
The BBQ joint across the street from the med school in Dallas where I
used to work, Anderson's, had pulled pork occasionally. Of course, they
served it with their Texas-style BBQ sauce and fixings. That was one of
the best places in town, even though the original Sonny Bryan's was
around the corner. At Anderson's you can eat at a table or a booth; at
Sonny's you had to make do with old school desks or the hood of your car.
Cindy
--
C.J. Fuller
Carnivore269
Typical sides are potatoe salad, baked beans, mexican rice, sliced
jalapenos, sliced pickles, sliced onions, beer...... ;-)
C,
Joy
"Bob Gottlieb" <rob...@pacbell.net> wrote in message
news:robdgot-2009...@adsl-63-206-235-26.dsl.lsan03.pacbell.net...
Baked beans, potato salad, corn on the cob.....Joy
Bob Gottlieb
<jmcq...@bellsouth.net> wrote:
Jill,can you send me or post a recipe for this?
Catbird
"Steve Wertz" <swe...@fastmail.micronesia> wrote in message
news:mgaqmvkl5ufbpnpii...@4ax.com...
> On Sat, 20 Sep 2003 16:31:47 GMT, rob...@pacbell.net (Bob Gottlieb)
> wrote:
>
> >I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
> >(I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> >the Pork, beef and ribs, but I have no idea of what kinds of sides are
> >typically served with this kind of fare.
>
> _All_ TX BBQ comes with white bread, pickle chips, and sliced onions
> (as well as what everyone else mentioned + green beans [casserole]).
>
> -sw
Don't forget the banana pudding or peach cobbler.
--
Catbird
"Oh-oh, her schizo is about to phrenia" - Bob Hope
Blair P. Houghton
>I need some help: I'm planning a Texas BBQ theme for a Super Bowl party.
>(I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
>the Pork, beef and ribs, but I have no idea of what kinds of sides are
>typically served with this kind of fare.
>Any ideas?
Cole slaw and fried okra are my favorites when I'm eating
real Texas bobber-q. I add coarse-ground black pepper to
the slaw.
Slab-cut french fries are fine if you can't get fried okra,
and potato salad is okay if you can't get cole slaw.
Others will like baked beans, cornbread, and your other
traditional picnic fixin's with their ribs, etc.
--Blair
"Yeah, now I'm *really* hungry."
Blair P. Houghton
Then you're a goomba, and not a bobber-q afficionado.
Pork ribs are the real deal. All this nonsense about
brisket is from people who don't understand food, much
less the magnificence of the barbacoa process.
--Blair
"It's full of...lima beans!"
-not what happened in 2001
Goomba
>
> Goomba <goom...@comcastSPAMSUCKS.net> wrote:
> >Bob Gottlieb wrote:
> >Pork at a Texas BBQ? Oh yeah.. sausages <slaps head> That's the ONLY
> >pork I've ever had at a Texas BBQ.
>
> Then you're a goomba, and not a bobber-q afficionado.
>
> Pork ribs are the real deal.
Sure they are.. in places *other* than Texas. There, beef reigns
supreme. "bobber-q afficionado(s)" certainly should recognize regional
differences.
Goomba
zxcvbob
You don't know what you're talking about. The OP specifically asked
about *Texas* barbecue, which means beef (or chicken as a tasty but
barely acceptable substitute). If he just asked about generic BBQ, you
*might* have a point.
Hankering some barbecued beef ribs now,
Bob
travis
began spewing the following from their cake-hole:
>
>You don't know what you're talking about. The OP specifically asked
>about *Texas* barbecue, which means beef (or chicken as a tasty but
>barely acceptable substitute). If he just asked about generic BBQ, you
>*might* have a point.
>
>Hankering some barbecued beef ribs now,
>Bob
>
North Carolina bbq has y'all beat. :-D
http://bugadventures.dyndns.org/realtires/partytime.jpg
http://bugadventures.dyndns.org/pig8.jpg
I'm such a fan of it that I went and got my own pig roaster. SWEET!!!
--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
Words that soak into your ears are whispered, not yelled.
:wq!
Dimitri
"Bob Gottlieb" <rob...@pacbell.net> wrote in message
news:robdgot-2009...@adsl-63-206-235-26.dsl.lsan03.pacbell.net...
> (I know it's early, but I have to submit a menu in 3 weeks). I'm OK with
> typically served with this kind of fare.
>
> Any ideas?
Ranch beans
Cole slaw
TexasCook Barbecue Sauce on the side
10 Cloves garlic, baked
(at 350° for 30 minutes, then peeled)
2 C Ketchup
2 Celery stalks, chopped
1 C Sweet or yellow onion, chopped
1 C Water
1/2 C Brown sugar, firmly packed
1/2 C Butter 1/2 C Worcestershire sauce
1/2 C Apple cider vinegar
3 T Chili powder
2 t Instant coffee
1/2 t Cayenne pepper
1/2 t Dried crushed red pepper
1/2 t Salt
1/2 t Ground cloves
Combine all ingredients in a saucepan. Slowly bring to a boil,
reduce heat and simmer for 20 minutes. Allow to cool.
Pour mixture into blender container. Process until
smooth, scraping down side of container as necessary.
Makes about 5 cups.
Dimitri
Lisa Ellis
White 'sqooshy bread' for sure. That is what I remember from childhood
(grew up in Texas) BBQ's. I loved white bread - my mom would never buy it.
lisae
Bob Gottlieb
<travist34...@hotmail.com> wrote:
> North Carolina bbq has y'all beat. :-D
> http://bugadventures.dyndns.org/realtires/partytime.jpg
> http://bugadventures.dyndns.org/pig8.jpg
> I'm such a fan of it that I went and got my own pig roaster. SWEET!!!
Great..but the Super Bowl isn't in North Carolina this year
Blair P. Houghton
>On Tue, 23 Sep 2003 08:36:16 GMT, Blair P. Houghton <b@p.h>
>had to open a new box of zerones to say
>>Pork ribs are the real deal. All this nonsense about
>>brisket is from people who don't understand food, much
>>less the magnificence of the barbacoa process.
>
>probably deported for crimes against nature... Pork ribs--boiled,
>sauced, and scorched over one of them plug-in grills on the balcony...
>Loved by Yankees and Sutherners who ain't been taught right... Bah...!
Uh-huh.
No.
Pork ribs, slow-cooked in a giant smoker for half a day and
then served with cole slaw, okra, and a Shiner Bock.
Brisket is nasty. I never had trouble finding ribs in
Texas, but I don't doubt you were humored when you made
those drunken noises about Brisket. Texan publicans know
what Texan consumers can be like, and make good coin from
husbanding them.
Texas' great contribution to bobber-q isn't brisket. It's
sauce made from smoker drippings.
--Blair
"The vet will be by later to give
you your hoof'n'mouth shot."
Blair P. Houghton
>You don't know what you're talking about. The OP specifically asked
>about *Texas* barbecue, which means beef (or chicken as a tasty but
>barely acceptable substitute). If he just asked about generic BBQ, you
>*might* have a point.
You don't know what you're talking about. Brisket blows.
Texas-bbq'ed pork ribs rule.
But next time I'm in Dallas, I'll tell Sammy's and Railhead
and Sonny Bryan's to stop doing pork ribs, just for you.
--Blair
"But only just for you."
MareCat
wrote:
>In article <rt31nvgfovd5kr23o...@4ax.com>, travis
><travist34...@hotmail.com> wrote:
>
>> North Carolina bbq has y'all beat. :-D
>> http://bugadventures.dyndns.org/realtires/partytime.jpg
>> http://bugadventures.dyndns.org/pig8.jpg
>> I'm such a fan of it that I went and got my own pig roaster. SWEET!!!
>
>Great..but the Super Bowl isn't in North Carolina this year
And brisket beats out pulled pork anyway.
Mary in Houston
Jack Schidt®
"MareCat" <Nittany_Lio...@NoSpam.com> wrote in message
news:59k3nvo3g4jdgtbk0...@4ax.com...
Apples and oranges. A true q afficianado will adore both. Better yet, both
served at the same table!
Jack Smoke
BOB
Even cooked together in the same pit!
BOB
Cuchulain Libby
"Steve Wertz" <swe...@cluemail.compost.invalid> wrote >
> Come to think of it, I've never seen pulled pork in TX. At least not
> at a BBQ place (I'm sure Luby's does theirs in a crockpot).
It's getting around. Rudy's sells it, although I've not et there in years.
Bullpepper's sells it. I will someday <sigh>
-Hound
travis
<swe...@cluemail.compost.invalid> began spewing the following from
their cake-hole:
>On Wed, 24 Sep 2003 06:40:30 GMT, Blair P. Houghton <b@p.h> wrote:
>
>>No.
>>
>>Pork ribs, slow-cooked in a giant smoker for half a day and
>>then served with cole slaw, okra, and a Shiner Bock.
>>
>>Brisket is nasty. I never had trouble finding ribs in
>>Texas, but I don't doubt you were humored when you made
>>those drunken noises about Brisket. Texan publicans know
>>what Texan consumers can be like, and make good coin from
>>husbanding them.
>>
>>Texas' great contribution to bobber-q isn't brisket. It's
>>sauce made from smoker drippings.
>
>You should really leave the discussions about TX BQQ to those of us
>who know something about it rather than making a fool of yourself.
>While you can find pork ribs at most BQQ places, brisket and beef is
>king. And I can't name a single place that uses drippings in their
>sauces.
>
>You should really stick to being arrogant and pigheaded about things
>you have a little knowledge of.
>
>-sw (who eats TX BBQ at least weekly)
It must be that TX BBQ that makes you such an asshole then. I'll be
sure to not eat any of it. Thanks for the help, fat boy. You know
how stupid you sound when you brag about "knowing about TX BBQ?" You
idiot. *plonk*
zxcvbob
I actually like barbecued pork better than beef (not "pulled pork" or
pork ribs, but pork shoulders or butts barbecued the way Texans usually
do beef). But that's not the point. What Steve said was correct, and
you really should go plonk yourself.
Regards,
Bob
--
"Intolerance is one of my few remaining virtues." --Dick Adams