"Danged Good Eatin', Too!" seriously needs barriers...
OK - I've seen this used to describe Wagyu, Kurobuta, Cattle grazed in Mexico, my own personal favorite - Goat grazed in TX, and in conjunction with every sauce spread on darn near every kind'a meat you can grill or smoke. CONFOUND IT. How am I 'sposed to know how danged good somethin' is if "Danged Good" is used to describe nearly anything you can stuff in your BBQ hole?
C'mon folks - this is the Big Leagues. We need some ground-rules here!
Unfortunately, the more accepted hierarchy of well defined terms is NOT family friendly, so "Danged good!" serves as a generic replacement that is more acceptable.
Think of it like "Blow Out Sale" or "lip smacking good" or "no reasonable offer refused ". When they are used, usually it means none of the above or yeah it’s ok.
But BBQ doesn't need flowery superlatives. It is either dang good eatin', or you eat your mistakes in silence and never speak of them. There is no in between, and there is no more, nor less.
Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
I practically survived on roast goat, an mangos, when I was traipsin round, some, down south, a ways.
(A few Salva Vidas, or Port Royals always helped, as well. Worst case, I'd choke down a few Nacionals.)
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