Classic Texas Q

[BuyLowSellHigh]

I stumbled across this video blog from August 2008.  It's one episode in a series done by a fellow out of Chicago.  This one focused on Taylor TX and true classic, Texas barbecue.  This is how it's done in the brisket belt.  Served on butcher paper, no utensils, sold by weight or piece.  Places like this are still popular throughout the region.  It's well worth the watch - a lot of local color.

http://vimeo.com/1614136

edit - Okay, 30 minutes after I posted this I stumbled into this video from DDD that covered Bobby Mueller -- this will give a bit more of a close-up of the food operation.
http://www.foodnetwork.com/videos/famous-louie-mueller-bbq/37082.html

[Caneyscud]

Now you dun gone and dun it.  ---  you dun made caney homesick.  Salt, pepper and oak smoke!  I'm gonna cry!!!!  sniff sniff
and those japs in the sausage     sniff sob sob sniff sniff




Bonfire                                         My Dad                           

    Alamo

[DTAggie]

love that video

[ArnieM]

Thanks for the links Eric.  I'm getting hungry so it must be time for bed  ;)

[DTAggie]

Think I will try the simple salt and coarse black pepper rub next time.  Anyone established a good quantity of each to use as a mix?

[BuyLowSellHigh]

I'm going to try equal volumes of each - Kosher salt and very coarsely ground black pepper.  He commented he uses 60 mesh, which is about the same as McCormick puts in their Montreal Steak Seasoning which I will use as a visual reference for the pepper.

[Tenpoint5]

I tend to be in the 60/40  S/P range when I mix. But I have gotten to really like 50/40/10 S/P/GS mix lately. I have been using the McCormick California style Garlic Salt. I like the bigger flakes of garlic it has.

[DTAggie]

I am kind of salt averse and was thinking 60/40 P to S.  Geez now I am all confused.  I tried the Salt Lick knock off last week and it was way too salty for em.