Agreed Guillermo, thanks to the moderators for helping maintain the High Road attitude that we so desperately need. You guys do a great job and we appriciate that.
December 25, 2012, 01:03 PM
thanks to the moderators for helping maintain the High Road attitude that we so desperately need.
Was that aimed at me?
December 25, 2012, 01:11 PM
And I thought I was the only one to do a rack of baby backs for Christmas! Should have known better...seconding the sentiment, this one is for the moderators!
Peace on Earth, Goodwill toward the Mods!
December 25, 2012, 01:18 PM
actually I have been dry aging some rib eyes for 5 days
Will cold smoke them w post oak then grill over a very hot fire.
and would have invited the moderators had I thought of it.
(if you want to read about the very simple aging technique https://www.facebook.com/baymoonproperties )
December 25, 2012, 01:21 PM
Man...good barbecue is the best thing in the world.
And, no, haven't had any great barbecue in N Carolina! So far, the best barbecue I've had has been in Georgia, Alabama, and Virginia. Had some very good barbecue in Tennessee and Texas. N Carolina has actually been the least tasty I've had.
December 25, 2012, 01:23 PM
NC has two very distinct styles.
The east is vinegar based sauce
West is dry rub much like Texas-style
Perhaps you are too close to the coast?
December 25, 2012, 01:37 PM
Kansas City style molasses/tomato based sauce here. You can generally find that style just about any region nowadays if you look. Maybe I have a hard time making up my mind as I slow smoke and rub too.
Never warmed up to Carolina vinegar OR mustard based or Alabama white sauce.
December 25, 2012, 01:53 PM
I know those ribs have my mouth drooling.... Guillermo, I want to thank you too. Your posts are respectful and honest. Something more in this world should learn. We are lucky to have a very good community with outstanding moderators and members alike.... Thank you all... Now back to those ribs......
December 25, 2012, 02:27 PM
Your posts are respectful and honest.
while I appreciate the kind words, such is not always the case.
which is just another reason to thank the moderators.
about those ribs...easy stuff.
the FB link I posted will, in the future, have step by step instructions.
They are easy.
(I still think a THR Christmas party is in order)
December 25, 2012, 03:46 PM
you haven't had my bbq or you might think it is worth the drive
I don't know about drive, but SWA is about $300 if I book in advance
if you want to read about the very simple aging technique
Very interesting. Very nice Shun too
December 25, 2012, 04:06 PM
My daughter gave me the Shun filet knife for my birthday this year.
Obviously she wanted something.
I will have pics up of the final product later.
If you ever get to Austin, let me know.
Will thank you in person.
December 26, 2012, 01:35 PM
Yeah, times like this are even more challenging given what I assume is a rapidly growing user base.
January 18, 2013, 07:54 PM
Stumbled onto this site looking for info on shotgun loads for black bear. I love the fact that the threads don't degenerate into a bunch of ignorant chest thumping.
January 18, 2013, 11:40 PM
bunch of ignorant chest thumping.
Its just intelligent chest humping, depending on the forum :D
January 18, 2013, 11:51 PM
i wish more of the threads degenerated into talk about BBQ
January 19, 2013, 12:50 AM
True that, and I completely concur.
January 19, 2013, 09:20 PM
Dang this gave me a taste for BBQ. But we're having tuna salad tonight.
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