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woodgoodNEW

Here’s the best comment we’ve ever seen about wood and Texas BBQ

Over the past four years, we’ve gotten a lot of comments from readers about our observations on Texas barbecue. Good or bad, we post them all, with the exception of those with extreme profanity. Texas BBQ is an emotional issue. However, a comment on Gary Jacobson’s Monday post “Memo to Gov. Perry: Texas needs a truth in BBQ law” set a new bar for comments on our blog. A reader tagged as “Anonymous” left a pronouncement that summed it all up better than we could ever do. Here’s an open offer to Anonymous: you have permanent membership in the Posse and…
 - 02/26/2013
fire

The wood versus gas BBQ debate rages on: “extramsg” responds to his critics

We were introduced to blogger and Portland, Oregon, deli owner extramsg last week when he responded to Gary Jacobson’s post The wood versus gas BBQ debate continues as we analyze a Southern Pride recipe. His take on the piece? “Ah, bullshit.” You can read his initial comment under the original blog post to get the gist of his argument. Basically, he says that he can cook BBQ every bit as smokey as the best wood-fired Texas BBQ joints on his gas-burning Southern Pride oven. To that, I say: “Ah, bullshit.” When extramsg sent a lengthly followup comment last night, we…
 - 02/23/2012
brisket_up2

Pit Talk: To dunk or not to dunk, that is the question

Lately, the Posse has observed that at a few joints, including some stellar ones, meats are stored (or dipped) in a broth or juice before they’re served. Posse pitmaster Marshall Cooper says the practice, known as dunking, isn’t new. It’s something that many cooks, including those who take part in professional barbecue cookoffs, have used for years as a way to keep meats moist and juicy. But it’s no substitute for proper smoking techniques – all the dunking in the world won’t rescue a poorly cooked piece of meat. And it’s probably not something that your dietitian or cardiologist would…
 - 02/05/2012

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