Tuesday, July 6, 2010

Reader's BBQ

Tim Wagner and Doug Zedler smoked something more exotic than your average brisket. One the menu was a goat shoulder, goat ribs and venison sausage all smoked over lump charcoal and spanish oak in an offset smoker.

Goat Shoulder

Goat Ribs

Venison Sausage

Dana in Culleoka decided to try her hand at smoking eggs, and they look...interesting.

Brad Shaw, owner of Big Racks BBQ in Grapvine sends these pics of his team's entry into the Cops 4 Kids BBQ Cookoff in Fort Worth last month. These entries earned them first in brisket and second in ribs.

And finally, Jack shares the mouthwatering pics of his pork butt that was smoked for 11 hours over hickory in a Brinkmann barrel smoker.

- BBQ Snob

1 comment:

Doug Zedler said...

Thanks for posting 'em! We enjoyed smoking it.


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.