chileheadmike

Check out Bichelmeyer's. The last time I tried to get a whole brisket from Hen House the butcher looked down his nose at me and said they don't really deal with THOSE kinds of cuts. "

I figure on 50% waste for a whole brisket. Just the way it is.

El Camino Real in Kansas City, KS has excellent street tacos. It ain't pretty but the food is very good and at $1.50 each, pretty cheap. I keep hearing great things about Q39 in Westport, I'd really like to try it. Will have to next time I'm in town. Port Fonda in Westport. El Patron is good but it leans a little more toward Tex Mex. Good stuff though. Tortilleria San Antonio also in KCK.

I've only ever cooked in KCBS comps. I was also a certified judge and judged a dozen or so contests. We always made our turn in box look as nice as possible, but I've seen teams go to extreme lengths to create a "perfect presentation". I pretty much ignored the garnish when judging. We were told to judge the meat. There are three scores each weighted, one each for appearance, texture, and flavor. Flavor is weighted most heavily. Because it's a meat contest, the meat appearance is what is to be judged, Basically, does this look like something I'd like to eat. While there are similarities there are also lots of differnces. Rubs, wood, sauce, I don't think it's limiting. It's just staying inbounds with the basketball.

I did a couple of competitions a year for about 10 years. No trailer, definitely did not spend thousands of dollars. We were pretty bare bones. It was a lot of fun. We would have friends and family out the night before and have a big party with lots of barbecue and sides and drinks. Lots and lots of drinks. I generally slept in a small tent or in the back of my truck for a couple of hours.

Some do use msg, there's no rule against it. I use this rub for my ribs and pork. This was posted mid-1990's so it's dated. The rub contains a good amount of sugar but they don't really come out sweet. He uses KC Masterpiece plus honey which is way too sweet for me. If I use a sauce at all it's Arthur Bryant's which is definitely not sweet. 1 Cup Sugar 1 Cup Non-Iodized Table Salt 1/2 Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed 5 Tablespoons + 1 Teaspoons Chili Powder 2 Tablespoons + 2 Teaspoons Ground Cumin 4 Teaspoons MSG (Accent) 4 Teaspoons Cayenne Pepper 4 Teaspoons Black Pepper freshly ground (important) 4 Teaspoons Garlic Powder 4 Teaspoons Onion Powder http://www.bbqsearch.com/search/26655.shtm

I've never cared for mesquite. For brisket I use pecan and cherry. Course salt and pepper only for a rub. I occasionally use the Texas crutch. but not always.

I generally shoot for 195 but at 200 is should not have been dry. That's just about right. By definition to be able to pull it, it should be falling apart.

Nothing wrong with cayenne. I like it. Of course I like all chiles.

That lamb looks really, really good.

Everyone's bread looks so good. I'm not sure mine measures up, but it came out pretty good. It's herb onion bread with rosemary, chives, and a little olive oil.

I really like Bitchin Kitchen, always have. It's fun and I like it. Don't really care for Guy but I like the show, interesting places. Who knew granulated garlic was so ubiquitous? I've unintentionally been to several of the restaurants featured. Some were pretty good, others not so much. I watched about 15 seconds of The Kitchen thinking it was a spoof. When I figured out it wasn't, it made my list of worst shows ever.

And Lemon Drops and Fataliis too. Bet that sauce was good. Looks like you have enough to last a while.

When I lived in KC, one of the guys on my barbecue team bought one of the original Oklahoma Joe's smokers. It looked exactly like yours except smaller wheels and of course the logo. He took it to the American Royal and gave himself a hernia trying to unload it. And yes, we offered to help but he refused.

I get limes at a reasonable price. I tried to buy lemons last night at our local Kroger and they were completely out. Said there is a shortage and they could get any.

He tried to win the internet and failed. I also noticed that the article doesn't mention any twits that he was responding to. I'm guessing they weren't very civil either. I just can't get worked up over this one. Plenty more out there to be outraged over.

http://www.freestatebrewing.com/ Good beer. Copperhead is just one of their offerings.

Freestate brewery in Lawrence makes some great beer. But I'm not drinking a Copperhead after mowing the yard.

When it's 105 on the plains, nothing beats a cheap American macrobrew.

You can check here. Lot's of different varieties. http://www.chileplants.com/pepper-plants.aspx

I really liked Dinner Rush.

Banana Puddin' - Southern Culture on the Skids Jambalaya - Hank Williams Sr

I hit our local Mexican Grocery store yesterday. $1.99/lb. I got 4 and they came to a dollar. They're really small, and I haven't juiced them yet, but much cheaper than a dollar each in the large chain grocery store.