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Joined Date: Aug 21, 2011
Reviewed Texas Brisket
"Like the previous review of Steve's, we use a medium Weber and hickory chunks ( our wood preference), we do the Grand Slam about 4 times a year. Brisket, Eckridge Sausage, baby back rib slabs, and chicken. It is an all day project, but the results are well worth it. Never had a rub I cared for until this one. Thank you, PD.""
My grandmother, mother, wife, and daughter were/are great cooks. I am the outdoor grill guy. So other than waffles, I do not cook inside.
In Texas, barbecue is a noun, not a verb. We don't barbecue steaks. We grill steaks and barbecue is something you eat. Barbecue to us is beef not pork. Okay, pork ribs are allowed.