Jay Maynard (jmaynard) wrote,
Jay Maynard
jmaynard

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Barbecue, Texas style

There's been a discussion on one of the mailing lists I'm on over the past few hours about barbecue. Not grilled stuff, not that abomination Minnesotans and Wisconsinites call "barbecue" (the food itself isn't bad, but that's not what's properly called barbecue!), but real, smoked meat cooked for a long time at low temperatures in fragrant wood smoke.

While poking around the net, I ran across this review of one smoker with a very good reputation. In the process, the reviewer explains just what makes real barbecue the ambrosia of the gods. If you want to learn about barbecuing, check out the link.

Dammit. Now I want some good sliced beef, smoked for hours...wonder if that place in Albert Lea is still open...
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