Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Last night we had the firecracker shrimp tacos and southern shrimp and grits. The dishes were great, service was wonderful for such a large crowd and the company was stellar! Been a great time getting to know so many new friends
That is an EXCELLENT read, and a great bit of sleuthing on the part of the author! Thank you for finding it and sharing it with me!
What we always called a Delmonico was definition 4, the first boneless ribeye steak, cut from nearest the chuck. Actually it would be the first couple steaks, because in the definitions they are generally saying 2” thick, but the groceries usually cut them 1” thick.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
PS, if you're at the Meat Up and you or your traveling companion did not get a swag bag, please let Wayne or PJ know. There's 1 unclaimed bag for some reason...
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
So we joined gboss at the Blackpowder bbq in Jamestown. Sid P and Jfrosty27, me and the wife. We had a little of everything on the meats and several different sides. Well worth the trip as everything was delicious! Ribs, brisket, jalapeño sausage, burnt ends...
After almost a day and a half of discussions about where to eat lunch today, we reached a unanimous decision on…..nothing! We split into 3 or 4 groups and each group went their own way, no problem! Well David Norcross and Theresa, Wayne and Mary Jo, Jim White, Greg, [IAGTTD] and myself went to a new place here in town called East of Texas. It only opened about 6 weeks ago. The lady who owns the place is Claire Calvin, we actually met her after lunch and we all got a brief tour of the place. She is originally from Houston, Tx. Let me tell you folks, their food was some of the best I’ve had in a long time!
I ordered a 1/2 lb burger and a side of tater tots. The burger was great as well as the tater tots. I know it’s hard to brag about tater tot’s, but these somehow were the best I’ve ever had! Now, on to the good stuff…..Greg ordered a brisket sampler plate and Jim White got a pulled pork plate. They shared some with the rest of the group. I’d have never guessed I’d come all the way to North Carolina and eat some of the BEST brisket I’ve ever had! I’m serious! This brisket rivaled what I’ve had at the Texas Meatups! It was moist, tender and flavorful with just a salt and pepper rub. The bark was great and a nice smoke ring too. I was honestly floored when I ate my first piece. I’ll let the others chime in with their comments they made during our lunch. The pulled pork had a great bark and was moist and juicy….no sauce needed! All the meat had a great smoke flavor without being overpowering, courtesy of the oak wood they burn in their smoker.
Mary Jo actually knows the owner Claire, and Claire arranged for us to get a brief tour after we ate. We were all impressed with this place, from the food we had to the building and decor itself. Highly recommended!
My 1/2 lb. burger and tater tots….
The smoker holds 1,000 lbs of meat They burn mainly oak and their briskets are Prime Grade that are used for sliced brisket. Choice is used for their chopped brisket.
Pork butts in the smoker….
Last edited by Panhead John; May 6, 2023, 01:22 PM.
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