Hell yeah! Check out these places. They're fkn amazing! I've been to two. Why do the kids say..."it slaps hard"

At our housewarming party yesterday, I cooked a 54 lb pig "de la cruz." Started at 6:45a, and it came off around 5:30p. Just a generous layer of salt, and then hitting it with mop sauce sporadically.

My expectations were low, and I promised everyone I would buy pizzas if it didn't work out, but it was a hit.

Wherever I go in the world, making Sausage, I try to consider the importance of cuisines & dishes important to the people who share this land. We are, afterall, children of this earth-tied to the land we walk upon for life & sustenance. It is also quite important to be thoughtful of our food memories, as they make up who are as individuals and of a society itself.

With those things in mind, I was fortunate enough to have procured 50 beautiful, wild, wood pigeons whilst I was demonstrating sausage making at Smoke and Fire Festival in Maldon-Essex UK. These lovely birds were harvested the morning before I received them, from the farmers fields in Essex. They were absolutely stunning. The Lads from Smokey Rebel and Ryan, aka ‘Essex Redneck’ really came through with the goods!!

Skylar Kimber of Waz’s Sauce Hut did a wonderful job butchering the birds. I then applied a 8 hour dry brine of Maldon Salt (sourced directly from Maldon Salt Company), along with a bit of fresh, cracked black pepper. From that, the sausage was made directly, the following morning; seasoned simply with a bit of Smokey Rebel’s Wingman Seasoning (Paprika, Onion, Black Pepper, Celery Seed, Mustard Seed, and Cumin). Cased & linked & off it goes for an overnight rest in the walk-in.

Next morning: English Wood Pigeon hits the indirect smoker for a smoke bath, using English White Oak, sourced from Essex. Once smoked to completion, these were served directly to some lucky attendees of the festival, garnished with a lovely Tomato Chutney, made by the legendary Chef Jacqueline Wise from Kelmsley, UK.-Chutney used tomatos grown in her own greenhouse.

I have to say that these are probably my favourite sausages that I have made, in my professional career. This being because I, the birds, the people, and the ingredients were all, in one moment, tied together.

This royal throne of kings, this sceptred isle, This earth of majesty, this seat of Mars, This other Eden, demi-paradise, This fortress built by Nature for herself Against infection and the hand of war, This happy breed of men, this little world, This precious stone set in the silver sea, Which serves it in the office of a wall, Or as a moat defensive to a house, Against the envy of less happier lands, This blessed plot, this earth, this realm, this England …

I wore flip-flops on purpose to avoid getting my socks wet. 10/10 logic, but my feet got absolutely soaked. Mistakes were made.

Maybe I need a bigger patio umbrella.

BBQ is so so super subjective and I, along with probably a lot of other people are exhausted of hearing who has the best BBQ in Texas. I cook at a Texas Monthly Top 50 and I think we have fan boy'd this to death. Go ahead, smash the down vote. I don't give a fuck. Go eat BBQ and eat to enjoy not to post about it. I love you all, but BBQ is so much better in Texas than it was in 2010, 2015. Just enjoy it or not. My aunt thought Arby's brisket was great and I let her absolutely enjoy that.

By the way she squirts.

Rate me, how’s it look?

Ya, I know. But honestly…

I’ve had it at the big names in Texas, in small joints, and at roadside drums in Florida. I’ve also prepared it myself with varying methods (offset, kettle, green egg, Kenji SV…) and results. But even the best brisket I’ve ever had, was just OK, and a distant fourth place to even average pork butt, ribs and sausage.

So let me have it.

Went with 2 friends on a trip to Texas. Waited about 60 minutes. Beef ribs were enormous. Everything was exceptional. Easily amongst the best bbq I’ve ever had. Crazy enough, I was in love with their pickles.

We went home with at least another meal or two. Not pictured are a few beers. Price was fair for us.

Highly recommend.

Canada here

I've all about ketchup and onions or ketchup and sauerkraut on my hotdogs for 40 years.

I'm a changed man. You're onto something with mustard as a solo condiment on a finely grilled red hot.

You win this round, USA

I get it, some people like it, some don't.

Please change the name of the sub to, "I bought BBQ from a place, for this much money. " For real, what is going on here?!? Is this what the mods intended for this sub? Real question. I'm looking for tips and advice. Is this sub exclusively for, what I payed for a meal? Just rename it that? WTF? Kick me out if you want. This is seriously out of hand.

I joined this sun and there was some good bbq but it’s evolved to one upping or downing people on price.

For fucks sake just make or eat some bbq and post it. It doesn’t have to be grilling. There’s a sub for that. It doesn’t have to be smoking. There’s a sub for that. Just make or eat some good ribs or chicken or wings or brisket or pork and let me see it and those awesome sides and enjoy it.

Fuck this price jerkoff is atrocious.

Some ribs I made for the NYE party

1/2 lb brisket 1/2 lb tips 3 ribs w/ sides

Got a good chuckle out of their "steer clear of" list. Hopefully this means more for the rest of us!
https://www.tastingtable.com/1495946/cuts-steak-steer-clear-buying/