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Texas Monthly Top 25 New spots reviews my BGE Ribs

unoriginalusername
unoriginalusername Posts: 1,146
in Off Topic
Can’t wait to share this one with you all, while in Texas this week I cooked some pork ribs for Cooper from Bar-A-BBQ and got his rating on my cook on the egg.

Will be on my YouTube channel in a few weeks when i get back and can edit it all.


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Comments

  • Botch
    Botch Posts: 17,330
    Very cool; looking forward to it!  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • AlmaHolzhert
    AlmaHolzhert Posts: 28
    That shirt definitely makes you look like one of the locals.  
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    AlmaHolzhert said:
    That shirt definitely makes you look like one of the locals.  
    Nice thumbnail avatar 
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  • AlmaHolzhert
    AlmaHolzhert Posts: 28
    unoriginalusername said:
    AlmaHolzhert said:
    That shirt definitely makes you look like one of the locals.  
    Nice thumbnail avatar 
    I love it!  It definitely matches my name.
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  • lousubcap
    lousubcap Posts: 36,660
    Way to go.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Botch
    Botch Posts: 17,330
    When the video's up, make sure to mention it on the Main Page, it's definitely on-topic and will reach a lot more eyes.  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    thanks for posting. checked out bar a bbq and it looks like they are doing videos. this one with the pork steaks getting a butter bath…..



    holy smokes i bet thats great. that butter bath and s&p bark could probably make a cow chip pass for a meal.  but cutting a few steaks from a bone in shoulder/butt was new to me. it looks like they are known for a rib glaze approach. will check that sometime. 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Buckwoody Egger said:
    thanks for posting. checked out bar a bbq and it looks like they are doing videos. this one with the pork steaks getting a butter bath…..



    holy smokes i bet thats great. that butter bath and s&p bark could probably make a cow chip pass for a meal.  but cutting a few steaks from a bone in shoulder/butt was new to me. it looks like they are known for a rib glaze approach. will check that sometime. 
    So good... he just posted the first from my visit which is the maple glazed pork belly 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,663
    unoriginalusername said:
    Buckwoody Egger said:
    thanks for posting. checked out bar a bbq and it looks like they are doing videos. this one with the pork steaks getting a butter bath…..



    holy smokes i bet thats great. that butter bath and s&p bark could probably make a cow chip pass for a meal.  but cutting a few steaks from a bone in shoulder/butt was new to me. it looks like they are known for a rib glaze approach. will check that sometime. 
    So good... he just posted the first from my visit which is the maple glazed pork belly 
    I just watched that video.  I’m curious if you’ve ever made the standard pork belly burnt ends around here (Malcom Reed’s recipe) and how those compare.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    JohnInCarolina said:
    unoriginalusername said:
    Buckwoody Egger said:
    thanks for posting. checked out bar a bbq and it looks like they are doing videos. this one with the pork steaks getting a butter bath…..



    holy smokes i bet thats great. that butter bath and s&p bark could probably make a cow chip pass for a meal.  but cutting a few steaks from a bone in shoulder/butt was new to me. it looks like they are known for a rib glaze approach. will check that sometime. 
    So good... he just posted the first from my visit which is the maple glazed pork belly 
    I just watched that video.  I’m curious if you’ve ever made the standard pork belly burnt ends around here (Malcom Reed’s recipe) and how those compare.  
    Yes. I liked these more but taste is like saying which coffee is best or beer etc. different taste buds will like different things but I loved these 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,663
    unoriginalusername said:
    JohnInCarolina said:
    unoriginalusername said:
    Buckwoody Egger said:
    thanks for posting. checked out bar a bbq and it looks like they are doing videos. this one with the pork steaks getting a butter bath…..



    holy smokes i bet thats great. that butter bath and s&p bark could probably make a cow chip pass for a meal.  but cutting a few steaks from a bone in shoulder/butt was new to me. it looks like they are known for a rib glaze approach. will check that sometime. 
    So good... he just posted the first from my visit which is the maple glazed pork belly 
    I just watched that video.  I’m curious if you’ve ever made the standard pork belly burnt ends around here (Malcom Reed’s recipe) and how those compare.  
    Yes. I liked these more but taste is like saying which coffee is best or beer etc. different taste buds will like different things but I loved these 
    I’ll have to give them a shot.  I really liked the relative simplicity of the process.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    JohnInCarolina said:
    unoriginalusername said:
    JohnInCarolina said:
    unoriginalusername said:
    Buckwoody Egger said:
    thanks for posting. checked out bar a bbq and it looks like they are doing videos. this one with the pork steaks getting a butter bath…..



    holy smokes i bet thats great. that butter bath and s&p bark could probably make a cow chip pass for a meal.  but cutting a few steaks from a bone in shoulder/butt was new to me. it looks like they are known for a rib glaze approach. will check that sometime. 
    So good... he just posted the first from my visit which is the maple glazed pork belly 
    I just watched that video.  I’m curious if you’ve ever made the standard pork belly burnt ends around here (Malcom Reed’s recipe) and how those compare.  
    Yes. I liked these more but taste is like saying which coffee is best or beer etc. different taste buds will like different things but I loved these 
    I’ll have to give them a shot.  I really liked the relative simplicity of the process.
    So many of the best bites I had over the week were really simple things done well 
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