TXBBQ

Working on the jerky game today....

I just ordered a pallet of oak for the upcoming cook season. 2 cooks are already booked...80 lbs of pork butts next week and 2 weeks later 60 lbs of brisket. #canyousmellwhatthesmokeaholiciscooking

Which logo do you prefer?? This is a group of fun loving guys that like to cook....

Thank you Mr. Fieri!!

Happy 4th!!!

BBQ platter at The Shed in Oceans Springs, MS

The end result of quality TxBBQ is really determined by the sum of its parts. Let’s start with the source of heat and smoke....the wood. Some may maintain that wood is wood, I would not be of that camp...so what camp am I from??? The answer to this question isn’t really cut and dried, and like I’ve mentioned before, your wood is determined by what you learn and what you like. There are indigenous trees that are more readily available in certain regions of the state but are more difficult to obtain in other areas. For this reason, I tend to cook with Oak because it is everywhere in my region. Now “oak” is by just that simple.....post oak, red oak, white oak, water oak, pin oak.... this topic kind of reminds me of the “shrimp” scene in Forrest Gump. So in the fairness of full disclosure, I tend to cook with Post Oak and/or Red Oak....some people will only use Pecan or Hickory or Mesquite....none of this is “wrong” it just becomes a factor of personal preference. Some cooks will use a combination of wood, and I have done that too....oak for smoke and heat, pecan for heat and taste....but know that some consider pecan a little too strong and sometimes bitter if used alone....but if that is your preference, go light that fire with pecan and smoke away!! We will work toward temperature and cuts of meat as we continue our discussion, but for now... What wood or combination do you use and what has your experience been??

Some consider bbq a way of life.......everyone has their favorite place, their favorite cut, or their favorite way of doing it. I’ve always said that there is no “wrong” way to bbq, it is all about what you like, what you learn, and making it all your own. Now this theory doesn’t mean that everyone agrees with or likes “your way”.....but at least it isn’t wrong. With that in mind, you may have a different method or theory than I do, but that doesn’t make me wrong.....let’s utilize this platform as a way to learn and formulate ideas on how we work around a pit.  Speaking of pit....this term is referring to something that burns wood,  cooks slow, (time) and low (temps). Not something that runs off of gas....unless it is identified as such (”propane smoker”). Some would argue that those 2 words shouldn’t even go together, however, as previously stated....there is no wrong way, it is all what you like and what you learn. Remember that!