 Al gets a BIG thumbs up., The secret of life - get inside! |
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 Apr 10 2006, 11:02 PM
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#21
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Advanced Member  Group: Advanced Members Posts: 902 Joined: 27-January 04 From: Magnolia, Tx. Member No.: 160  |
Wow...goes to show how long its been since I was on here...here's this great thread and I missed it for like two weeks! (IMG:http://www.frrax.com/rrforum/style_emoticons/default/biggrin.gif)
Everyone I explained our deal to thought I was completely nuts...but not only did it work out, I think it was a great win for both sides....and it makes a great story now (IMG:http://www.frrax.com/rrforum/style_emoticons/default/beerchug.gif) Its a two way street Andy, so thanks to you for the same traits. |
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Apr 11 2006, 02:06 AM
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#22
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Mitch made me do it. Group: Members Posts: 10 Joined: 17-November 05 Member No.: 974 |
Are you sure you've got the right Al???
Is this the same Al we know in CMC??? hahahaha Just kidding...glad the deal worked out and I'm glad I got to have a beer or 7 with my old buddy in Texas because of it!!! -=- Todd "I was just leaving" Covini |
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Apr 11 2006, 12:06 PM
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#23
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Advanced Member Group: Advanced Members Posts: 311 Joined: 8-December 05 From: D/FW Tx Member No.: 1,005 |
QUOTE (AndyJ @ Apr 3 2006, 11:00 AM)  QUOTE (pimpmaro @ Apr 3 2006, 05:44 AM) I'm down for some Thai! And I've never turned my nose up at good BBQ either... although I don't know if Texas can match the fine pulled pork produced by north Alabama and Tennessee... Home always is where the stomach is, and now that the picky eater is no longer around, I don't have to care! Garrett, I am originally from East TN --been out here in TX for about 12 years. When I first got here, brisket was foreign and I made the mistake of ordering 'pork' barbecue. I got a slice of ham. Over the years, I have come to appreciate a good smoked brisket but feel it is my duty to educate the Texicans on the merits of pork barbecue. I have always put a pork shoulder on the smoker along with the brisket. The last big hurrah we had in February that coincided with the Daytona 500, the pork disappeared first. I am making some inroads. Interesting note -- when the folks from AL,GA,TN and the Carolinas settled Texas in the 1800's, most of their stock succumbed to the severe climate. The hogs could not stand the heat. So the reason their is no pork barbecue is because they had no hogs -- and that stands to this day. Andy Andy, check out Smokeys Column at the following website http://www.barbecuen.com/ Specifically "Building a better briskit". His writing is great because he mixes in a little history as he cooks. Enjoy, jeffburch CMC#3 |
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Apr 11 2006, 05:55 PM
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#24
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Advanced Member Group: Advanced Members Posts: 997 Joined: 28-June 05 From: North Dallas, TX Member No.: 791 |
QUOTE (CMC#5 @ Apr 10 2006, 06:02 PM) Wow...goes to show how long its been since I was on here...here's this great thread and I missed it for like two weeks! (IMG:http://www.frrax.com/rrforum/style_emoticons/default/biggrin.gif) Everyone I explained our deal to thought I was completely nuts...but not only did it work out, I think it was a great win for both sides....and it makes a great story now (IMG:http://www.frrax.com/rrforum/style_emoticons/default/beerchug.gif) Its a two way street Andy, so thanks to you for the same traits. Dang it Al, I sent you a message several weeks ago that I won the lottery and wanted to split it with ya. You didn't get that one either???? Andy |
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