attn: Texans
James now knows what it is to consume real barbecue.
I would like to state, as an unbiased third party from Canada (where "barbecue" is actually just grilling), all barbecue, when done well, is delicious be it from Memphis, North or South Carolina, Texas or where ever. Though I have to admit when I make pulled pork, it's actually braised, shredded pork mixed with a French-Canadian barbecue sauce. Not quite authentic, but still very tasty.
bloke, there is a discrepancy between the green address arrow in the map of your business link and what i have understood earlier. However the photo with your main entrance facing a pond finally makes me believe I found your place, which is south of the main road:
What confused me was the address arrow pointing just north of the main road, whereas I always hear you was south of the road. Your exclave shall not go undocumented. Or is the road a panhandle?:
And should any further theological disputes about shamanism occur, then we all by now know about a certain little islet with no daily commuter ferry. Had it been mine, I had named it Siberia and had brought it to good use. Any gators in the pond, bloke?
A very wise tuba instructor from the Middle Tennessee area had an anecdote on his studio door which clearly stated that if you come to the south and try to tell us how to do BBQ, you will be sent home in a box full of buckshot.
SD
I am convinced that 90% of the problems with rhythm, tone, intonation, articulation, technique, and overall prowess on the horn are related to air issues.
During a recent vist I was fortunate to be exposed to the Salt Lick, a historically famous BBQ resturant in Driftwood, TX, where I ate the finest ribs in my life. PORK RIBS, sir. In fact, of the three primary meats served at this historic Texas eatery two are PORK. Only the brisket, wonderful in it's own right, is supplied by the venerable bovine. There is real BBQ in Texas, real PORK BBQ. I offer into evidence exibit one, a menu from this historically authentic TEXAS BBQ resturant.
bloke wrote:Locals tend to staunchly defend their local foods, no matter how bland...Think of the Scottish and their haggis...
The only thing with the silly and long-standing Texas situation is this; If you call grilled beef "barbecue", do you call milk "whiskey"?
Okay, Bloke, what do YOU call barbecue?
Up here in the NW, 'barbeque' is wild salmon plank cooked on alder. Everything else is second rate. If it is eaten on an Indian reservation, it's even better.