Times Reporter Dares to Buy Sliced Brisket:
“A friend related a story of visiting Kreuz Market in Lockhart, Tex., one of the high holy shrines of Texas barbecue. He tried to describe the vibe in the room while he was eating: a low, throbbing, violent, ready-to-rumble hum that he felt and felt part of.”
That’s a great read, Kate, thanks for the link. Here’s an old rule y’all can rely on: if one claims to denigrate brisket or sausage, then one is not worth the time. The NYT is not worth the time either. Funny how that works out.
Oh, by the way, I had corned beef and eggs for breakfast at 07:00 MDT this morning at my local non-throbbing deli after babysitting our servers all over North America since 02:00 MST this morning, in order to audit and coax them through the new daylight saving time rules. Fortunately our preparations for the new rules were sufficient modulo a couple tweeks, and the cured brisket was excellent.
Does that disqualify me from commenting on this topic ;-?
Leave it to a Times reporter to find intimations of existential terror at a Texas barbecue, and existential terror as seen through a generic horror flick writer’s sensibility, too: “a low, throbbing, violent, ready-to-rumble hum that he felt and felt part of.” Stephen King’s dumbest imitator would throw that one out, with or without sausages being the subject matter at hand. But I’ll chalk it up as a reason to read the Times, though: I could wish more journalism was this funny.
My answer to Suzuki’s condemnations of free lifestyle and carbon bluffing is to buy a 1/4 beef this year and Bar B Q a lot more 😉
Looooove them carbon positive foods and cookin’ 🙂
The one thing I’ve learned from living down here is that most Canadians (and wimpy New Yorkers)really don’t know diddly squat about barbeque. Yes, I have lit my BBQ and tried to cook north of 60 in the winter. That is fun if you include making a fire under your propane tank so that it thaws enough to light, but at best it would be described as grillin’.
The ability to take a beef brisket that could pass for shoe leather and slooowly cook it over wood coals for 6+ hours so that you it will fall apart with a fork. Now that’s barbeque. Oh yeah, the ability to feed a family of four with a single Texas size heppin’ is a must along with a Shiner Bock to wash it down.
Hey Texas: I’ve done lots of wild game roasts on my Bar-B…even pheasant on the spit. If you know how to use the top quality ceramic bricks with a good propane BBQ, and get them to smolder hickory or mesquite chips, you can put a good smoke on the food as well as do a slow spit roast.
I Merinate and broil over the spit at low temps…and the winter is perfect for this as the summer gets the BBQ too hot for a slow smoke/roast. At the target club we have a tripple oil drum bar-b we use for club cook outs that makes the best texas style beef ribs you wanna taste….so qualify your statement…eastern-urban Canadians know squat about BBQ 😉
I am live in the Toronto area.I am in Georgetown TX right now. I am planning to visit the Shiner brewery tomorrow. Drove over from New Orleans. A Texas BBQ is on the list. My good Texas friends are showing us around.
All right Texas. That wimpy NYers remark is ripe for a slap down. /s
NYers know how to do BarBQue too. It is done with bikers and live blues and it is guarenteed to be more fun than most Texans can handle.
3w.dinosaurbarbque.com/syrIndex.php
Speaking of barbecue, DICKEY’S BARBECUE PIT just opened their first foreign restaurant here in Kingston, Ontario. Dickey’s is a Dallas based operation that has a bunch of franchises across the US. I’ve eaten at restaurant here in Kingston a couple of times and I’m still evaluating their menu. So far, I like the BBQ chicken and the ribs. They had a picture in one of the local papers of the owner standing beside a specially designed smoker that can smoke up to 500 lbs of meat at one time! Just for your info Kate, their second Canadian franchise is opening in Regina.
I’m waiting for the NYT reviews on pitchfork fondue.
TAILGATE PARTIES PETA,PCRM and CSPI and other s of the food police stay away
Well, I certainly know how to screw up a diet. After describing Texas barbeque so well I went out and had me some brisket for lunch! And a Shiner after work too!
And WL Mac Redux, I did say “most” Canadians. I know there are a lot of hunters and such out there who take pride in preparing their own game. I used to smoke fish and make caribou jerky up in Yellowknife back in the day but down here they have certainly taken barbeque and kicked it up a notch. BTW, putting a smoker on an apartment balcony is not a good idea unless you can feed the entire ladder company at Stn 33.
Kate, Re; Pitchfork fondue. Hahaha!
I would like to try that. Need to invite quite a few people over to eat it all but luckily I do know some who would give that a go. :0)
Got any recipes? Maybe sda could start a new trend. Why wait for the NYT? It looks like The NYT are soon to be toast anyways. Hahaha again!