OT-Public Service anouncement-Phil’s BBQ is open in San Marcos

[Ricechex]

[quote=SD Realtor]Ricechex your comment about you knowing a girl that works there and smells like bbq made me laugh. Actually combining girls and bbq is a very good thing in my book.[/quote]

LOL…that’s what my BF said too….said she must attract a lot of guys….

[outtamojo]

Let us know how you like the BSK- I was just checkin’ ’em out on Amazon. I ‘ve been wantin’ one of those Kamado style grills for awhile now but the prices don’t seem to have dropped at all.

[outtamojo]

Let us know how you like the BSK- I was just checkin’ ’em out on Amazon. I ‘ve been wantin’ one of those Kamado style grills for awhile now but the prices don’t seem to have dropped at all.

[outtamojo]

Let us know how you like the BSK- I was just checkin’ ’em out on Amazon. I ‘ve been wantin’ one of those Kamado style grills for awhile now but the prices don’t seem to have dropped at all.

[outtamojo]

Let us know how you like the BSK- I was just checkin’ ’em out on Amazon. I ‘ve been wantin’ one of those Kamado style grills for awhile now but the prices don’t seem to have dropped at all.

[outtamojo]

Let us know how you like the BSK- I was just checkin’ ’em out on Amazon. I ‘ve been wantin’ one of those Kamado style grills for awhile now but the prices don’t seem to have dropped at all.

[CA renter]

[quote=Rich Toscano]PS for those that don’t know, bark is the dark, delicious crust that forms on slow-smoked BBQ… here are some visual aids, first on ribs:

http://www.pigtrip.net/photos/United/United-ribs2-big.jpg

And then on a brisket:

http://www.bbqsuccess.com/bbq-bark/brisket5.jpg

(I don’t think Phil’s even serves brisket… more evidence for my theory that it’s not “real” BBQ).[/quote]

Love how you take pictures of dinner, Rich. 🙂

For someone who seems to really appreciate good food, it’s amazing that you can stay so thin.

[CA renter]

[quote=Rich Toscano]PS for those that don’t know, bark is the dark, delicious crust that forms on slow-smoked BBQ… here are some visual aids, first on ribs:

http://www.pigtrip.net/photos/United/United-ribs2-big.jpg

And then on a brisket:

http://www.bbqsuccess.com/bbq-bark/brisket5.jpg

(I don’t think Phil’s even serves brisket… more evidence for my theory that it’s not “real” BBQ).[/quote]

Love how you take pictures of dinner, Rich. 🙂

For someone who seems to really appreciate good food, it’s amazing that you can stay so thin.

[CA renter]

[quote=Rich Toscano]PS for those that don’t know, bark is the dark, delicious crust that forms on slow-smoked BBQ… here are some visual aids, first on ribs:

http://www.pigtrip.net/photos/United/United-ribs2-big.jpg

And then on a brisket:

http://www.bbqsuccess.com/bbq-bark/brisket5.jpg

(I don’t think Phil’s even serves brisket… more evidence for my theory that it’s not “real” BBQ).[/quote]

Love how you take pictures of dinner, Rich. 🙂

For someone who seems to really appreciate good food, it’s amazing that you can stay so thin.

[CA renter]

[quote=Rich Toscano]PS for those that don’t know, bark is the dark, delicious crust that forms on slow-smoked BBQ… here are some visual aids, first on ribs:

http://www.pigtrip.net/photos/United/United-ribs2-big.jpg

And then on a brisket:

http://www.bbqsuccess.com/bbq-bark/brisket5.jpg

(I don’t think Phil’s even serves brisket… more evidence for my theory that it’s not “real” BBQ).[/quote]

Love how you take pictures of dinner, Rich. 🙂

For someone who seems to really appreciate good food, it’s amazing that you can stay so thin.

[CA renter]

[quote=Rich Toscano]PS for those that don’t know, bark is the dark, delicious crust that forms on slow-smoked BBQ… here are some visual aids, first on ribs:

http://www.pigtrip.net/photos/United/United-ribs2-big.jpg

And then on a brisket:

http://www.bbqsuccess.com/bbq-bark/brisket5.jpg

(I don’t think Phil’s even serves brisket… more evidence for my theory that it’s not “real” BBQ).[/quote]

Love how you take pictures of dinner, Rich. 🙂

For someone who seems to really appreciate good food, it’s amazing that you can stay so thin.

[AK]

My rig is a humble propane water smoker from Sears, modded with a cast iron frying pan as an “aftermarket” chip tray. It’s pretty close to “fire and forget” BBQ.

I’m still a novice, but thanks to the Interwebz I can benefit from the collective experience of thousands of meat-smoking cultists.

I’m still not sure which style of BBQ I like best, but simmering in a mix of vinegar, bourbon, and spices certainly helps from a food-safety standpoint. Nothing’s worse for your career than spreading foodborne pathogens through the workplace. (That’s what the lunchroom microwave is for.)

[AK]

My rig is a humble propane water smoker from Sears, modded with a cast iron frying pan as an “aftermarket” chip tray. It’s pretty close to “fire and forget” BBQ.

I’m still a novice, but thanks to the Interwebz I can benefit from the collective experience of thousands of meat-smoking cultists.

I’m still not sure which style of BBQ I like best, but simmering in a mix of vinegar, bourbon, and spices certainly helps from a food-safety standpoint. Nothing’s worse for your career than spreading foodborne pathogens through the workplace. (That’s what the lunchroom microwave is for.)

[AK]

My rig is a humble propane water smoker from Sears, modded with a cast iron frying pan as an “aftermarket” chip tray. It’s pretty close to “fire and forget” BBQ.

I’m still a novice, but thanks to the Interwebz I can benefit from the collective experience of thousands of meat-smoking cultists.

I’m still not sure which style of BBQ I like best, but simmering in a mix of vinegar, bourbon, and spices certainly helps from a food-safety standpoint. Nothing’s worse for your career than spreading foodborne pathogens through the workplace. (That’s what the lunchroom microwave is for.)

[AK]

My rig is a humble propane water smoker from Sears, modded with a cast iron frying pan as an “aftermarket” chip tray. It’s pretty close to “fire and forget” BBQ.

I’m still a novice, but thanks to the Interwebz I can benefit from the collective experience of thousands of meat-smoking cultists.

I’m still not sure which style of BBQ I like best, but simmering in a mix of vinegar, bourbon, and spices certainly helps from a food-safety standpoint. Nothing’s worse for your career than spreading foodborne pathogens through the workplace. (That’s what the lunchroom microwave is for.)

[Author]

Posts