- Joined
- Jan 14, 2006
- Location
- At home...
Time is running out, this THROWDOWN ends tomorrow!
I was born in south Texas and the family had a cattle ranch west of Beeville. Although Texas is definitely beef country and we processed our own beef, my grandfather also barbecued a lot of pork, deer, chicken and Cabrito. In those days rub was called a ‘seasoning’ and was primarily salt, pepper and Gebhardt's chile powder.
Everyone basted barbecued meat, and it was more often sliced, other than some of the fatty Cabrito meat for tacos. Sauce was homemade, brown and thin and served at the table, it's use was not mandatory by any means. Mesquite trees were everywhere (along with those annoying seed pods) and you could buy huge bags of mesquite charcoal made in Mexico, or like we did..... burn down wood and shovel it into a brick pit. Everything claimed to be cooked low-slow, but no one ever used a thermometer. The heat was all by feel.
Back to the 21st century....... For this TD I went with mesquite charcoal, pecan flavor wood, money muscle roasts from a pork shoulder, and substituted lamb ribs for goat. Seasonings were TD sponsor products: Hot Salt from Naturiffic, and Oakridge Santa Maria. The top layer was Cimarron Doc's, but I added a tick of Top Hat chile powder. I cooked everything at 250°-270° indirect. No sauce, no forks needed!!
I was born in south Texas and the family had a cattle ranch west of Beeville. Although Texas is definitely beef country and we processed our own beef, my grandfather also barbecued a lot of pork, deer, chicken and Cabrito. In those days rub was called a ‘seasoning’ and was primarily salt, pepper and Gebhardt's chile powder.
Everyone basted barbecued meat, and it was more often sliced, other than some of the fatty Cabrito meat for tacos. Sauce was homemade, brown and thin and served at the table, it's use was not mandatory by any means. Mesquite trees were everywhere (along with those annoying seed pods) and you could buy huge bags of mesquite charcoal made in Mexico, or like we did..... burn down wood and shovel it into a brick pit. Everything claimed to be cooked low-slow, but no one ever used a thermometer. The heat was all by feel.
Back to the 21st century....... For this TD I went with mesquite charcoal, pecan flavor wood, money muscle roasts from a pork shoulder, and substituted lamb ribs for goat. Seasonings were TD sponsor products: Hot Salt from Naturiffic, and Oakridge Santa Maria. The top layer was Cimarron Doc's, but I added a tick of Top Hat chile powder. I cooked everything at 250°-270° indirect. No sauce, no forks needed!!
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