Last weekend was gonna smoke some ribs and decided at the last second to get a brisket. Second one in a handful of weeks. I have always cooked and loved making stuff but with no events to go to and social life slowing down been spending a lot of weekends making massive meals. Saw a post saying the wood combination For Brisket I'm a big fan of mixing Hickory/Pecan/Post Oak
Yeah, you don't cut those though, maybe a dead limb here and there. Also, when the Southern people say "hickory" they're talking about completely different trees than we have in Central Texas. And, this is LIVE OAK precautions: Burn your wood where you cut it, do not travel with it Clean your chainsaw with bleach between each ranch ONLY CUT ON OAK TREES WHEN IT IS HOT OR COLD...December to Feb, and June to August The oak wilt is a VERY serious thing around here, and it only takes a few city jackholes to mess it up for everyone. Same with the zebra mussels, but there's no stopping the idiot people from spreading them. We tried.
Oh yeah, true -- for bbq purposes. I was just saying that's the one I think of because I think it's native to Texas. About oaks, I thought about planting an oak to replace a sorry bradford pear that split in half during a crazy storm as they're prone to do, but then read about all the issues with oak wilt. That and most of the varieties are way too big for my little suburban yard (but they'll still sell 'em to you). I think when looking for a new tree, I recall reading members of the white oak family like burr oak (?) and Monterrey oaks are the most resistant to oak wilt, but I decided to stay away anyway. The only way I'd ever plant an oak in a yard near my house would be if I lived on acreage. I live in suburbia and a lot of times those roots and size of most oaks is way beyond what a yard can handle. Oddly enough we have zebra mussels around here, too. Every Spring the out-of-staters start complaining about why there is such a strong chlorine smell in the water, and that's about the time we start talking about zebra mussels. Erin Brockovich even came around the area starting a ruckus about the water, I think. People started complaining the water was burning their skins and causing all kinds of issues. it got wild.
Killens BBQ opened in The Woodlands a few weeks ago. Have not been yet but hoping Bradford Pears are the worst. No matter what you do to protect them, they will die within 20 years. Developers really need to quit planting them in new neighborhoods. Back on topic...looking forward to going to the new Killens BBQ location in The Woodlands this week.
Yep I went by to visit my Mom in Pearland on Friday on my way back to Austin. Stopped by Killens an bought a pound of PB burnt ends. I was going to eat half and save half... They didn't even make it to Katy.
this is not my tattoo, but i really wish it was... the reference for this, for those who arent punks and prefer listening to stabbing westward...
thanks for the heads up! ive driven by but never stopped in. theres also a trailer called morenos at stassney and manchacca...they just moved into a brick-and-mortar where that subway used to be. havent eaten there yet, but ive heard its really good too.
Things are getting outta hand... I just went through the drive thru at Hutchins BBQ and brisket price was $26/lbs. I almost asked them if I could just pay them $2 to smell it a bit and drive on by. I mean, it's prime brisket, but come on ... lol
