tubashaman2 visits bloke's place!

[tbn.al]

Speaking of Beans:

Having tasted this meal at the kiosk Monday night, my wife came home from Publix with the ingredients in hand. I made it last night while she worked late. The meat was good, not great but good. The beans however, were out of this world. This is the best bean recipie I have ever tasted. DO NOT TRY IT WITHOUT THE FIRE ROASTED TOMATOES. That is the secret ingredient. My great uncle's homemade 'lassus didn't hurt any either.

Since we now have a food thread, 'thought I'd get my 2 cents in.

[Rick Denney]

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

Yes, but only at the barbacoa joints. The beans at the barbecue joints are their own flavor, not to be confused with those that would be called "frijoles" and certainly not "refritos".

But tacos al carbon (what we used to call fajitas before Californian speech arrived in Texas) should naturally come with beans, rice, hot relish, and flat bread.

You should know that just because you can't always tell the difference between the Hispanic and German cultures in central Texas, they are still utterly different. Just ask them.

Rick "who has listened to a lot of German-style polka music played in the banda conjunto style" Denney

[Rick Denney]

Texans will eat anything.

True. But that doesn't mean we like it enough to argue about it.

There are only two food groups of Texas tradition I will argue about: Tex-Mex, barbecue, and...

...no, THREE food groups of Texas tradition I will argue about: Tex-Mex, barbecue, Gulf seafood, and...

...FOUR food groups of Texas tradition I will argue about: Tex-Mex, barbecue, Gulf seafood, chicken-fried steak and...

...

Rick "I'll begin again" Denney

[Mark]

Don't forget Chili!

[Rick Denney]

Don't forget Chili!

Rick "oh, bugger all" Denney

[Tuba Guy]

not to add fuel to a fire that (quite honestly) I care nothing about. But this page happened to show up when i went to aol.com
http://food.aol.com/grilling/barbecue?i ... 2Fbarbecue

[iiipopes]

Great article! So true, especially when you read the debates about what is "best" right here on TubeNet. They do emphasize the proper point, though that "true" bar-be-que, regardless of where you cook it, what meat you use, or your preferred prep and seasoning regimen, is "low and slow," as opposed to common direct grilling, which is very hot and quick to sear the meat.

"American settlers started cooking their most abundant livestock low and slow as early as the 1660s."

[tbn.al]

Don't forget Chili!

Now THAT'S a whole 'nuther country. Kind of like Texas only different.