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Galaxy Nexus Watering Hole

dreadnatty08 said:
Lived there for a couple years working at Wheatfields Bakery. Was my first job out of culinary school. I LOVE Lawrence. If only the lady could have found a job there, I wouldn't have left. Was a nice small, liberal college town where I met some great down home people. :)
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Lawrence is nice. And it's right outside of KC if you want to go into the city. I'm down in Wichita myself.
 
NCTurner said:
I grew up in Texas, moved here to NC in '97. LOVE the Texas style BBQ, not so much the NC style. Early's right...it's hard to find another style here...it's pretty much all vinegar based. Texas style is tomato based sauce, and is usually brisket or ribs. I REALLY miss Texas BBQ though! If anyone has ever tried it, Underwood's BBQ in Brownwood, Texas is to DIE for! We would drive literally 90 miles to get it on a Sunday after church. Gotta take the new wife to Texas for some REAL BBQ!

Dang, all this talk about grilling is making me wanna stay home and grill tonight...lol.
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I too grew up in Texas and miss good ole Texas Barbecue. Dry rub is the way to go. Haha, just ordered a Rudy's brisket for New Years, but nothing beats Lockart Texas for great barbecue. As to NC, I agree with previous poster, two kinds of BBQ here, vinegar base in the west and tomato based in the east. Red or white slaw on your pulled pork sandwich?
 
DarthSilentBob said:
For Texas BBQ I'm a huge fan of the Salt Lick outside of Austin. That place rocks!
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Saw film from that place on both Man vs. Food and Top Chef (two of my absolute favorite shows). Looks amazing and too legit.

Edit: And, wow rookie mistake at the store. I grabbed cilantro instead of parsley for dinner. Ugh, you'd think I'd be able to tell the difference! Should be fine either way though I don't know if it'll pair well with tarragon.
 
Copacetic said:
Red or white slaw on your pulled pork sandwich?
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I'm just getting into slaw as I have been so turned off for my entire life by the gross restaurant slaw served here:mad:. I've had a few awesome homemade ones that are delicious so I now want to pair a good one with my pulled pork. If anyone wants to help spread good slaw to a Northeastern dude, please PM me or post a recipe here.
 
pupkact said:
I'm just getting into slaw as I have been so turned off for my entire life by the gross restaurant slaw served here:mad:. I've had a few awesome homemade ones that are delicious so I now want to pair a good one with my pulled pork. If anyone wants to help spread good slaw to a Northeastern dude, please PM me or post a recipe here.
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Yep, and while I don't eat any true bbq, I loves me some well made slaw.
Two biggest problems: either too much sugar or too much mayo. For me, the easiest way is: equal parts red and green cabbage, .5 parts carrots all finely grated/julienned. Mix in some dijon mustard (not too traditional), small amount of mayo, a white vinegar (white wine, white balsamic, apple cider are all fine). Season with salt and pepper, BAM, done! There's plenty of other stuff you can add into it, but I like it nice and traditional. Celery salt is nice, some Tabasco, sour cream, red onion, herbs; the skies the limit. :D
 
Alright, I promise this will be the last song post (have most of my dinner prep done, waiting for the wife to come home to finish). Andrew Bird is one of our absolute favorites. We've seen him 3 times now and are just wow'd each time. One of the most talented artists out there today. Classically trained violin player, insane whistler, guitar player and overall great composer.
Andrew Bird - "Imitosis" - YouTube
 
rhmclay said:
Alright, wanted to check with the family.

Anyone use a password manager? If so, what is the best, and is there an android version of it?

As I am getting closer to 40, with 2 little ones, I find that remembering passwords is becoming tougher - especially since I am venturing out more into the cyber world and just about everyplace has a username and password.

Thanks everyone - as usual.
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Been down with the flu the past few days, so since it seems this place is hopping again, wanted to drop this back in and see if there were any other options. Thanks BB, for your suggestion.


As for BBQ and cooking. I also cooking most of the time, when we are eating at home. I love BBQ, and in particular smoking.

As others have stated, smoking is so laid back and easy - the hardest part is probably prepping the meat. Once you get used to how your smoker reacts when increasing/decreasing oxygen, you rarely have to do much.

I would highly suggest people who love to smoke, try building your own smoker. I built my smoker out of a 50 gallon drum for less than $60 in hardware. Best thing I have probably ever done - for food gadgets. When I brought the drum home, my wife said "why did you buy a big steel trash can"
:eek::D

You can usually get the drums for free, or very little ($25ish) from an apple orchard, if you have any near you. Getting food grade drums are the best, because they don't have a liner inside that you'd need to burn out. If you can't get food grade drums, you can get a drum from anywhere, just make sure you burn it out, with lots of wood/pallets and then grind out any left over liner. After that easy peezy. $50 - $75 worth of hardwaare later, half hour to 1 hour of time, and you have a smoker ready to go.

I got lucky, and got mine powder coated for free as well.

Have I mentioned, I LOVE BBQ?
 
Copacetic said:
I too grew up in Texas and miss good ole Texas Barbecue. Dry rub is the way to go. Haha, just ordered a Rudy's brisket for New Years, but nothing beats Lockart Texas for great barbecue. As to NC, I agree with previous poster, two kinds of BBQ here, vinegar base in the west and tomato based in the east. Red or white slaw on your pulled pork sandwich?
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Rudy's!

I am a New Mexican but when it comes to bbq I do not mess with the Lone Star State. In fact, I am going to play Lyle Lovett's That's Right, You're Not From Texas right now!

And slaw with my pork? Red, the only way to go imo. :)
 
SolidOrange said:
bbq is certainly an art. it is amazing to me how the definition of the word varies across the country.

What BBQ means, by location:
SC - pulled pork, mustard based sauce
NC - pulled pork, vinegar based sauce
TN - pork ribs, dry rub
Rest of the south - pulled pork, tomato based sauce
Midwest - ribs, sweet sauce
Texas - brisket/beef ribs
Northeast - a cookout in the backyard
Everywhere else - pork or beef ribs, tomato based sauce

you'll never convince me that anything is better than SC style, but i wouldn't try to change anyone else's mind either. arguing bbq style is like arguing religion. :p
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If I might add from Cali....BBQ means TriTrip, santa maria style seasonings (like SuzieQs or a home made mix with garlic, onion, seasoned salt and more garlic) or a bacon wrapped filet mignon, with santa maria style seasonings or burgers..all on a red oak fire pit/BBQ in the back yard with lots of friends and family.
At least that's what it means to us....
 
pupkact said:
I just found out that my step-son got accepted to Mass Maritime Academy. I am so proud of him. I know this isn't the right place to post this, but I had to share. I am so proud of him. Look for my post it the parent friendly thread.
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Congrats! I can't speak for anyone else but I enjoy getting these little blurbs about everyone. Its the lounge so we are the right place for it all!!
 
pupkact said:
I just found out that my step-son got accepted to Mass Maritime Academy. I am so proud of him. I know this isn't the right place to post this, but I had to share. I am so proud of him. Look for my post it the parent friendly thread.
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Congratulations to your family! Sure you can share it here that's why we're here :)
 
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