tubashaman2 visits bloke's place!

[Kevin Hendrick]

If it can be killed, it can be grilled...that's their motto.

' pass.

I trust no armadillos were harmed in the making of that post.


DG

Of course not -- "it's just restin' ..."

[imperialbari]

it's just restin'…

… an' smokin' a lil ciggy…

Of course it is exhausted after doing that long-legged grill.

[Kevin Hendrick]

it's just restin'…

… an' smokin' a lil ciggy…

Of course it is exhausted after doing that long-legged grill.

"Beautiful plumage", though!

[Kevin Hendrick]

There is nothing that gets Tubenet going so much as the discussion of foodstuffs that are the cause of the shape of tuba players worldwide.

MA

The term "foodstuff" is very appropriate in this context ...

[iiipopes]

One of the very few things that TubeNet forum members agree on is that we all love to eat. We may like to eat different things, and the debate on what is good bar-b-que is just that -- a debate, furthering the state of the culinary arts to better enjoyment.

I agree: just because it is smoked does not automatically make it a bar-b-que. But the smoke inherent in a lot of forms of how bar-b-que is slow cooked does add to the flavor of the bar-b-que.

[Tundratubast]

And to think this food discussion all started with a visit from Tubashaman2's. Just think if it was suggested, that their be a TNFJ potluck picnic somewhere, with voting on the best culinary delights presented. It would be an endless debate, and think of the bragging rights, with recipes submitted for all to compare. What fun. The Beef Brisket with the Burgundy-Orange sounds great. Will have to give it a go. Thanks Bloke. We really should have a food section.

[tofu]

--

[rocksanddirt]

Mickey D's got all your BBQ needs covered!

ew.

I don't know nuth'n about no bbq/grill'n/smok'n miss scarlet, but that looks vile. especially compared to the various delights discussed and shown elsewhere in this thread.....

[TMurphy]

Brisket....corned beef, anyone???

[imperialbari]

bloke "Don't forget to include the well-packed cherry pie (to spec's) when shipping in instruments for repair!"

bloke loves to remove the more or less dead rats the pie attracted.

K

[imperialbari]

Thanks for the serving!

The meal doesn’t look like anything that would be served in Denmark. Actually I at first thought the meatballs were fried rats.

The wedding cookies may be a made-up-for-export gimmick. They are not know here. There is a well developed cake tradition right north of the German border, but that is one of the local traditions coming from Germany.

Klaus

[imperialbari]

bloke "You Texans remind me of my son (and his palette) when he was about five years old. When we offered him some tasty dishes, he would turn them down and ask for "real food" (boxed cereal)."

I very much like people who stay true to their standards and keep proportions right, so I would say:

Robert for president!

K

[Rick Denney]

Sheesh. Much Memphian misinformation to correct.

Texas-style barbecue is NOT grilling. On a good barbecue cooker, the fire will be a separate box, so that only a fraction of the heat but ALL of the smoke reaches the meat. The meat is cooked very slowly.

Sausage in Texas is not about barbecue. It is about stuffing casings full of whatever meat is available, with enough pepper and spices to make it taste good. Same as in Sheboygan. In fact, it's made by pretty much the same immigrants--Germans from a century ago who brought their home cooking with them. The sausage one gets at a Texas barbecue joint is smoked sausage, just like the brats in Wisconsin. But they do make it nice and hot on a grill over smoke. But that's now how it was cooked, that's only how it was heated up after smoke curing. A popular German festival in central Texas (the town is New Braunfels, in case you were wondering which immigrants we are talking about here) is Wurtfest--a joint celebration of German culture, beer, sausage on a stick, and more beer. Whether you get the sausage in Elgin, Lockhart, New Braunfels, Dripping Springs, or Leon Springs (to name all the correct spots), or the more outlying locations such as Houston, Austin, or San Antonio, it's the same basic stuff as you'd get from German immigrants in Wisconsin.

Sausage does not define Texas barbecue. It just decorates it.

It's the beef brisket that defines Texas barbecue. If beef is done wrong, you have to chop it all up and mix it in sauce to make it palatable. If it's done right, you don't need the sauce. I've never found it done right outside Texas, and I've found it done wrong in lots of places inside Texas. So it's challenging even for the natives.

Pig is done well in many places, each with its own style, all of which are enjoyable in their own right. I'll enjoy any of them. But it is still just another hunk of pig, and pork is a sweet-tasking meat that is mighty hard to mess up. (Though they can do that in Virginia.)

Smoked salmon is nice. But finding salmon in those slow and warm Texas rivers is really quite a challenge. If I'm in, say, Juneau, then no problem.

Rick "who goes away for several days and comes back to this" Denney

[imperialbari]

Wouldn’t it be Wurstfest?

A bit German on sausages:

Otto von Bismarck ist bekannt dafür, die Gesetzgebung und Wurstherstellung verglichen zu haben: „Je weniger die Leute wissen, wie Würste und Gesetze gemacht werden, desto besser schlafen sie!“

Es ist mir Wurst!

Some sausages are delicious, but basically they are about two matters:

Make people eating parts of the animal carcass, they wouldn’t stuff into their mouth if they knew what it was.

Making people pretend not eating meat.

My Imperial baritone was paid by 7 weeks of hard work in the sausage department of a large slaughterhouse. I refuse any smoked food. Emptying the smoke owens for huge frames holding 3000 or more sauges has sufficed me 42 years so far.

Klaus

[Rick Denney]

Wouldn’t it be Wurstfest?

Of course. I was shaking with anger and in my state of agitated indignation could not type properly.

That blasted bloke fellow. Grrrr!

Rick "noting that even cave trolls can lead the innocent astray" Denney

[iiipopes]

From having spent time in San Antonio with a friend of mine when he was stationed in the Air Force there, I can absolutely concur with what Rick Denney says about Texas bar-b-que.

[Harvey Hartman]

Here a picture of my Home smoker out of a old GE frige.I made this spring .Tim the tuba Man and Jose Hernandez & I Had some Smoked Dancing Chicken That night for Dinner.. Good Eats!!
Pulled Pork Comes out of this Smoker even better!!Thanks for looking Harvey.

[Mark]

In the Advanced Placement Bliology classes in the Memphis City Schools, one (when passing by) can hear tutors expound all about the specific differences between crocogators and allidiles.

My Mama says that alligators are ornery because they got all them teeth and no toothbrush.

[k001k47]

Does anyone else here eat their grilled meat with frijoles, arroz, pico de gallo, y tortillas de harina, or am I the only 'beaner' here

[The Jackson]

I sometimes enjoy some food from "south of the straits". Empanadas, croquetas and pastelitos from "La Carreta" are ALWAYS good.

(For that fancy-shmancy hotel gig from the orchestra, my group and the string quartet got paid in spinach empanadas and ham/cheese sandwiches. )