Might as well be as far as I'm concerned, absolutely hate anything that's been smoked :o

You have my full attention.:Kaleun_Thumbs_Up: Greatest thread in subsim history?:Kaleun_Wink:


There's a really good BBQ place in Troy, NY, Dinosaur BBQ. They have really good side too! It seems to me, a good portion of the BBQ places have good meats and ok to meh sides. Dinosaur has really good sides. So it takes more than a Texas flag to pass as a Texas bbq joint?


https://www.dinosaurbarbque.com/


Busters BBQ in Portland area is really good too. Love the beef ribs there, plus their home made bbq sauce.
https://www.bustersbarbecue.com/

Bullied beef doesn't count! Fancy a piece of spam?

Keto diet time? When's lunch....or dinner? Doesn't really matter, hungry now.

My only comment to this thread

DROOL DROOL

Markus

Now lets talk about what to wash all of that barbecue down with :yep:


https://encrypted-tbn0.gstatic.com/i...96vhA&usqp=CAU

Someone said Keto...?

Anyone here remembering the episode of All Creatures Great and Small where James Herriot is on a farm and the farmer is so thankful for what he did for his animals that he invited him for lunch, and Herriot accepts - and then, sitting at the table, to his sheer horror gets served a plate full of 3cm thick pure white fat and nothing else? :har:

That was a jewel of a TV series, made by the BBC. A brilliantly sparkling, shining, excellent jewel. I think they just did a remake of it. I have no intention to watch, sorry. Some things are so good they just should not be touched again. The actors just matched the characters perfectly.

We can't be friends anymore and I'm never speaking to you again. :hmph:

OH YEAH! :D

I cut my I teeth on scrapple when I was growing up in north-eastern Penna.

BTW, not to derail a perfectly good BBQ thread, scrapple is actually a breakfast dish- typically served with eggs and grits or pancakes. :up: Think of it as "bacon's other cousin".

You really want to have a large cast iron pan to fry scrapple. Just slice it into 1/8th to 1/4 inch thick slabs while its still cold. Preheat the pan with a teaspoon or two of oil, or better yet lard, until it starts to smoke. Drop the heat slightly and place the slices down. Fry until the outer surface is brown and crispy but the innards are still moist. You should only have to flip scrapple once as it fries.

Good scrapple should really stay on its own, but it also goes well with catsup or maple syrup. :up:

Some folks swear by "farmer's market" scrapple but I still prefer the store-bought better. The pig bits (no, you don't want to know which pig bits) get ground finer and it has a more uniform flavor. :yep:

You would think that in corn and hog country like Iowa, scrapple would be everywhere and yet.. :wah:

:haha:

That's no way to treat the less fortunate. :timeout:

Can you imagine growing up and disliking smoked meats? *shudder*

Sausages one must presume :o

I seriously can't. I'm tempted to go the old "You just haven't had the right smoked ribs, brisket and/or sausage!" route. But surely the U.K. has some decent smoke houses ... right?


There's a smoked BBQ place nearby that has some amazing food. It's appropriately named "Smoke". I'm gonna go there tomorrow! :yeah:






... But what do I know, really? After all, I hate mac & cheese. :huh:

I can't decide if that is totally disgusting or not. Sounds like left over spam with cornmeal mixed in it. I didn't know what it was, so I had to look it up.