City of Bartlett Give their thoughts of BBQ

why is there chem trails?

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Interesting that ALL the cousin frickers
think they can make BBQ.
Texas has amazing BBQ.

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I make great BBQ.

I've never fricked my cousins, but some of them it's just because they wouldn't let me.

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City of Bartlett Give their thoughts of BBQ

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Somebody had a BBQ thread on here somewhere a while back and this map is exactly what I said. The green spot is the gold standard although I would extend it a little farther east... Everythin else is imitation

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Anyone can make good BBQ pork. It is forgiving.

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When people say this, it makes me wonder what their standards are.

I mean on the one hand, sure if you get the temperature right you're pretty close and you can always throw on a bunch of sauce. But when you say "good", I think of a different level.

I see people smoking stuff on their Webers. I have a Weber, couldn't imagine trying to smoke something on it. Couldn't imagine using charcoal at all to smoke something. Soaking your wood and putting it on charcoal? No offense, but I'll pass on that BBQ, terrible smoke.

No way they are getting enough smoke on the meat. Which is probably a good thing because it's unlikely to be a high quality smoke to start with. Leaves a bitter taste instead of that sweet mouth watering blue that you can smell down the street.

I bet my neighbor couldn't make a decent one. He thinks I'm grilling when I'm smoking and smoking when I'm grilling based on the smoke he see's. But if he was seeing that kind of smoke coming off a smoker, it would be absolutely terrible. At the same time, if you don't have that thick white smoke coming off your grill, I'll probably pass.

I can see where people who only use the sauce for flavor might think such things. But I don't use sauce on mine, and if you don't get the flavors in there it's going to be bland.

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That doesn't even remotely look like Memphis.

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Good

I’m not judging. Just stating facts.
But also keep you 6 toed
muffgoblins away from me.

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Season your charcoal not the wood.

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Took me a minute to figure out what you mean.

Are you talking about letting the fat drip onto the charcoal which makes that super great smelling white smoke that announces to the neighborhood you are a man who knows how to grill and they get to only imagine how good it tastes?

Which of course is the opposite of what you'd want with your wood. Need that hot clean fire with your wood for the right smoke.