shepp Posted April 23, 2018 Report Share Posted April 23, 2018 21 hours ago, Sisco said: Took this picture out of an Argentine cookbook on wood cooking. This is my kind of barbeque! Not sure what you all got going on there but it looks amazing Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 23, 2018 Report Share Posted April 23, 2018 Some of it is sweet breads and tripe. The traditional argentine short rip cut. A boneless leg of lamb, some bacon wrapped filet mignon. can’t remember all the Argentine meat cuts, but they tend to be thicker than ours. Some shrimp are on there too I think. I tried tripe and sweet breads down there. They are pretty good. Quote Link to comment Share on other sites More sharing options...
mrmackc Posted April 23, 2018 Report Share Posted April 23, 2018 I recognized most of the stuff in the picture, I had a good friend that was raised on a large ranch in Argentina. He was an Electrical Engineer and he and I worked together at Halliburton . Quote Link to comment Share on other sites More sharing options...
washguy Posted April 23, 2018 Report Share Posted April 23, 2018 Watch out for those sweet breads... I used to eat em and look how I turned out.... Mad cow got me Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 23, 2018 Report Share Posted April 23, 2018 "Mad Cow?" I think I dated her for a while. Good thing I didn't marry her. Quote Link to comment Share on other sites More sharing options...
GoodByNAair Posted April 23, 2018 Report Share Posted April 23, 2018 (edited) Pork tenderloin on sale, did not have time to fire up the smoker, so crock pot it is! dry rub, apple cider vinegar sallots, serrano peppers and poblano peppers. just let her hit 190°F - 200°F, Let her rest (40 min - 1) and time to pull. Add BBQ sauce or whatever makes you happy. Edited April 23, 2018 by GoodByNAair Quote Link to comment Share on other sites More sharing options...
GoodByNAair Posted April 24, 2018 Report Share Posted April 24, 2018 and Done! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted April 24, 2018 Report Share Posted April 24, 2018 Right on!!! Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 28, 2018 Report Share Posted April 28, 2018 Beautiful GBA! Two pork shoulders brining will go on the smoker at 4 am tomorrow morning. Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 28, 2018 Report Share Posted April 28, 2018 Any of you, especially you Texas guys, ever read this book? Got it three years ago and still haven't dove into it. What I have read, just tells me I am doing it right. Quote Link to comment Share on other sites More sharing options...
washguy Posted April 28, 2018 Report Share Posted April 28, 2018 (edited) Sisco Franklin's bbq has a large following lines around his joint every day......ive seen his videos and Frankly his stuff suks in my view all he does is rub with salt and pepper ...typical hill country bbq just like Coopers and Ingrams..me and Char have traveled the Texas bbq trail when we go down to the Hill Country ....overated ! Chars old bosses nephew was a Franklin big green egg guy....we would contest each other bout once a month ...Char would bring our stuff to work and so would he...and let the big bosses judge...he never ever won.... that aint no brag...Wash just look at the cover picture...that's some dried out tuff brisket right there lol Edited April 28, 2018 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted April 28, 2018 Report Share Posted April 28, 2018 @Sisco this is my guild line book, I used to go to his web site all the time. The book is much easier to navigate lol. I don’t take everything to heart, but it’s a great start to getting info and cook times on new stuff. Quote Link to comment Share on other sites More sharing options...
washguy Posted April 28, 2018 Report Share Posted April 28, 2018 Meathead hell yes...look at those ribs on the cover ! Wash Quote Link to comment Share on other sites More sharing options...
C Funnk Posted April 29, 2018 Report Share Posted April 29, 2018 While most folks like it low and slow, it seems for me high and fast works very well.275-325 till internal temp reaches 160, then wrap in butcher paper preferably( foil works) till internal temp reaches 200-205, then pull, set in a cooler and LET IT REST for about 2 hrs or until you can leave your hand on it for longer than 5 seconds. Have yet to be disappointed and both dry and wet come out moist and juicy. Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 29, 2018 Report Share Posted April 29, 2018 Just snuck a piece that stuck to the grate. The taste is epic. Quote Link to comment Share on other sites More sharing options...
C Funnk Posted April 29, 2018 Report Share Posted April 29, 2018 Looking delicious! Quote Link to comment Share on other sites More sharing options...
GoodByNAair Posted April 29, 2018 Report Share Posted April 29, 2018 3 hours ago, Sisco said: Just snuck a piece that stuck to the grate. The taste is epic. MMMMmm Quote Link to comment Share on other sites More sharing options...
washguy Posted April 29, 2018 Report Share Posted April 29, 2018 AWESOME brothers ! we all should quit our jobs and go win big money on the bbq smoke tour....what do yall think? Wash what would be the name of our team? Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 30, 2018 Report Share Posted April 30, 2018 The Pig Killers Quote Link to comment Share on other sites More sharing options...
mrmackc Posted April 30, 2018 Report Share Posted April 30, 2018 On 4/28/2018 at 11:22 AM, washguy said: Sisco Franklin's bbq has a large following lines around his joint every day......ive seen his videos and Frankly his stuff suks in my view all he does is rub with salt and pepper ...typical hill country bbq just like Coopers and Ingrams..me and Char have traveled the Texas bbq trail when we go down to the Hill Country ....overated ! Chars old bosses nephew was a Franklin big green egg guy....we would contest each other bout once a month ...Char would bring our stuff to work and so would he...and let the big bosses judge...he never ever won.... that aint no brag...Wash just look at the cover picture...that's some dried out tuff brisket right there lol I agree with Wash, most of the current Franklin crowd are typical new day Austinites, snowflakes! they now goes to big volume sales, quality isn't what it was 15 years or 20 years ago. we can do better at home with good quality meats. Quote Link to comment Share on other sites More sharing options...
washguy Posted April 30, 2018 Report Share Posted April 30, 2018 5 minutes ago, mrmackc said: they now goes to big volume sales, quality isn't what it was 15 years or 20 years ago. we can do better at home with good quality meats. EXACTLY MrMac Home Sweet Home ill never forget Coopers in Llano...we ordered a couple slices of brisket one rib some potato salad bill was a lil over 30 bills....WTF? Oh the beans are free...fukkin A nasty salted down brisket....I posted on yelp and got skinned alive then banished... for saying Coopers wasn't all that Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted April 30, 2018 Report Share Posted April 30, 2018 I’m on call so I went with somthing quick, chicken boob and asparagus. Seasoned with that stuff I posted awhile back my buddies bro is making Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 30, 2018 Report Share Posted April 30, 2018 (edited) Ever heard of Salt Lick BBQ? I like their rub, they are in Texas somewhere. i have five food storage packs of shredded pork barbeque in the freezer after today. My son in Minneapolis has already put dibs on two of them. Edited April 30, 2018 by Sisco Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 30, 2018 Report Share Posted April 30, 2018 Quote Link to comment Share on other sites More sharing options...
shepp Posted April 30, 2018 Report Share Posted April 30, 2018 31 minutes ago, Sisco said: Ever heard of Salt Lick BBQ? I like their rub, they are in Texas somewhere. i have five food storage packs of shredded pork barbeque in the freezer after today. My son in Minneapolis has already put dibs on two of them. I’ve been making 2-3 butts at a time then vac sealing it for making enchiladas or Cuban rice and beans etc. put them in 1# bags, I just ran out so I need to do some more here soon pork looks great! I’m sitting here mouth watering Quote Link to comment Share on other sites More sharing options...
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