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Both the brisket and the pulled pork from Big Hoss were only drizzled with sauce, they leave that to the eater. I like to taste the meat before more sauce is poured. I thought the brisket the more flavorful of the 2 without but a taste of sauce on it.
Poundage
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I just gained two pounds reading that. Good thing payday isn't until Friday.
"If everyone is thinking alike, then somebody isn't thinking."
George S. Patton
"A people that values its privileges above its principles soon loses both."
Dwight D. Eisenhower
"Conformity is the jailer of freedom and the enemy of growth."
John F. Kennedy
?A motorcycle is a bicycle with a pandemonium attachment, and is designed for the special use of mechanical geniuses, daredevils and lunatics.?
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I meant thisOriginally Posted by sneakerd
"If everyone is thinking alike, then somebody isn't thinking."
George S. Patton
"A people that values its privileges above its principles soon loses both."
Dwight D. Eisenhower
"Conformity is the jailer of freedom and the enemy of growth."
John F. Kennedy
?A motorcycle is a bicycle with a pandemonium attachment, and is designed for the special use of mechanical geniuses, daredevils and lunatics.?
George Fitch. c 1916.
The Dickeys in Westminster has nothing to do with the BBQ of Dickeys in Waxahachie, a franchise that only has a name in common with the real thing.
Totally agree. I've tried most other places in C/S, but I always head back to Rudy's.
I like my BBQ like I like my women: hot and sweet!
Fun fact: Rudy's is a chain that started in TX. However, the company/firm who builds the buildings is located in C/S. That's why we have one.
I probably watch a little more Food Network than your average hetero man.
Big Papa's BBQ is pretty good.
http://www.bbqdenver.com/
My feedback http://www.ar-15.co/threads/18261-Joeo
Me too. Not so much these last 6 months because I watch so little TV anymore, but before....
For a while I was thinking about going to culinary school bit as many have stated in other threads, if you turn a hobby into a job you lose interest because it's now a job.
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"You can't spell genius without Ginsue." -Ray1970, Apr 2020
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I'd never even heard of FN until I dated a pastry chef and then she moved in. she moved out some time later.....
Sorry guys but there is no real BBQ in NW Denver or anywhere in Denver for that matter. I have to 3/4 of the places you mention and they are all tragic. Boss Hog was the only one remotely edible. I am a Texan so BBQ is the state food, especially brisket. If you ever get near Austin go SE to Lockhart or NE to Taylor and have the real thing. I tried Jim N Nicks the other day in Northfield as we might have a company dinner there. Sunday lunch was packed and it was awful. A nice mgr type tried to make some sliced pork for me but failed twice. He comped my meal, which was no real favor, the sides were not even scratch made as they bragged about, my friends chicken was dry as a bone, the mac/cheese looked and tasted like a Shamrock delivery.....all these places are the same here. I included some pics from a Texas trip a few years ago as I do reviews for a pal's blog, Meathenge. He is in Bay Area and knows a thing or three about Q etc. I cringe when I see photos of meat atop flames on some grill as you don't smoke meat that way. Note the photo of the fire on the floor and the vent draws the heat/smoke through the huge long ovens and the meats are arranged according to how they will cook/smoke. I think a few places here do the volume that would warrant correct cooking....but I have not found it. CLICK a photo to view a larger version.
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