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Found 11 results

  1. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.
  2. We have not had an update on this in a few weeks, so here goes. I'm going to discuss several things in this edition that were suggested in Part 3. Feel free to throw out some more questions in this thread and I'll try to answer them. How to start the fire in the pit and keep it hot: This is a fairly easy thing to get going. I will typically get lump charcoal, (I use Royal Oak lump,) and load it into a charcoal chimney. The way the charcoal chimney works is by stuffing no more than two full sheets of newspaper in the bottom of this; flip it right side up, then load th
  3. So I'm watching the Travel Channel right now and it's highlighting BBQ joints across America and the first one that they showed is Gatlins BBQ in Houston. The food looks pretty good, specifically the Brisket sandwich. Anyone have any experience at this place? Any good? What are some other good BBQ places in Houston? Best you've ever eaten?
  4. From the "WTF File," it seems that an Austin City Councilman is messing with the fabric of Texas BBQ. This has got to be the most proposterous thing I've ever heard of. Seriously, what is wrong with people these days? BBQ has been around since the dawn of time in Texas. Smoke from fires has been around since the cavemen. Sheesh. If you'd like to respond directly to the councilman, his Twitter feed is @d3forpio or https://twitter.com/d3forpio Barbecue Master Aaron Franklin Slams Proposed City Smoke Limitsby Meghan McCarron and Nadia Chaudhury Mar 30, 2015, 9:38a 10 Comments
  5. Been a while since we've had a BBQ thread. Last night I put a 13# brisket on the pit, and today, added 4 racks of St. Louis style ribs. Key to the ribs was, I got a tip from a buddy, NorthTexasHorn, to add Whataburger Honey Butter to the final step of the ribs. I must say-AWESOME! I still used the Salt Lick Garlic Rub on the ribs. Nice mix of spice to sweetness. Here are the pictures. Weather last night was mid 40s, calm, a bit of rain on and off. I was out in the pit with the dog, a bit of Austin's KOKE FM streaming, some Willet Rye in the glass, and a nice Cuban cigar to keep
  6. Here's an update on the online portion of the auction. Eric is trying to get this set up to begin no later than 2 PM on Saturday 8/23. The plan is for me to transfer the posts for the items over here. Once the items are posted here, if you have an item you'd like to place a bid on, let me know in this thread or via the HS CHAT Function and I'll get your bid posted on OB. I will be paying close attention to the thread to make sure that we get your bid placed. Eric will have a time that the bidding will close for each item and I'll make sure that everyone here is aware of the
  7. I received a message from one of our HS members to put up a smoking BBQ thread on HS. His request was as follows: Would you consider starting a thread on Hornsport that explained step by step how you smoke & prepare different meat cuts. Please be very elementary in your explanations. Also please give a list of the minimum equipment- smoker type, thermometers, rubs, temps, time, etc. I love bbq but have NO cooking skills. Now that I have the time, I would like to become somewhat proficient at it. Seems fairly basic, but in actuality, it's quite a complex request.
  8. At my place, 2 pork butts and 2 tri tips. I've got a baseball team of 16-17 yr olds to feed tomorrow. Of course I had to eat.
  9. Some of you have read this before, but I was feeling a bit nostalgic tonight and wanted to share with my HS buddies. Last summer I took a trip to Lockhart with my son, and this is the recap. For those that have read it before, I apologize for rehashing. For those that have not, read on. One of the best father/son trips I've ever had with my boy. As I drove the Ford F150 rental down the 130 Toll Road on Thursday, on my way to Lockart, I think my taste buds were racing faster than the 85 MPH speed limit. You see, when NTG came to Washington for a visit a few weeks back, we got
  10. So, as most of y'all know, we had a big shindig this weekend here at the casa for PDX Horn's going-away party. Brisket, a keg of Shiner Bock, tons of food and a great time. Well, that was Saturday. Sent my son to the store for ice on Sunday morning. Again Sunday night. Today I said, "screw it." I'm proud to announce the new addition to the Man Pit. Please welcome Kegerator! And a couple of Panoramic Shots:

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