Quote:
"Brooklyn BBQ is more stylish, more loose," he said. "It lets you break from traditional Texas or Kansas City BBQ. It's more of a blend of every style, which lets you play around with every recipe rather than following a straight-up traditional recipe."
Brian Earl Spilner said:
New York is all about throwing a bunch of **** together and making it their own. Happens with basically every type of food, especially Southern, Mexican, and Asian. Assimilation.
Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
Swarely said:Quote:
"Brooklyn BBQ is more stylish, more loose," he said. "It lets you break from traditional Texas or Kansas City BBQ. It's more of a blend of every style, which lets you play around with every recipe rather than following a straight-up traditional recipe."
https://munchies.vice.com/en_us/article/d75jza/why-is-brooklyn-barbecue-taking-over-the-world?utm_source=munchiestwitterus
That is the saddest bbq plate I have ever seen.
I only use meat from a muscle found in only 6% of all cows, soak it for 30 days in Norwegian truffle oil, then rub it with a proprietary blend of spices I had-gathered from the Andes. Finally I slow-roast it at body temperature for 8 months.Swarely said:Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
I'm waiting for Fido to come tell me what to think.
Beer Baron said:I only use meat from a muscle found in only 6% of all cows, soak it for 30 days in Norwegian truffle oil, then rub it with a proprietary blend of spices I had-gathered from the Andes. Finally I slow-roast it at body temperature for 8 months.Swarely said:Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
I'm waiting for Fido to come tell me what to think.
TexasAggie_02 said:
IBTanyarecipe
80s Guy said:Beer Baron said:I only use meat from a muscle found in only 6% of all cows, soak it for 30 days in Norwegian truffle oil, then rub it with a proprietary blend of spices I had-gathered from the Andes. Finally I slow-roast it at body temperature for 8 months.Swarely said:Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
I'm waiting for Fido to come tell me what to think.
Don't forget the ketchup!
Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
That is wonderfulEliminatus said:
Slicer97 said:Bayside Tiger Ag said:
Where's scimitar to tell us how good this place really is and how we only hate it because we are poor and stupid?
Scimi's in Memphis now, so he'd tell you that it sucks compared to what he can get locally. He'll still tell you that you're poor and stupid though.
If you have to put bbq sauce on the meat to enjoy it, that means the meat sucks.MooreTrucker said:
No sauce, no beans, no potato salad. GTFO.
