My first new vehicle (Longest INTRO thread)

When's sawdust supposed to be back again?

 

Where did he go? I have been wondering why he wasn't getting in on all this...

 

He started a new job in ND's back yard I think... Or somewhere in SC/NC at least.

 

LOL

 

He is doing WHAT in nd's WHAT?!?!?!


...nevermind. Maybe I already know too much.

 

haha, that was a funny as hell

i'll have to be on the lookout for a dust covered idiot on a horse with a huge hat.....and then hit him with my truck

 

Don't forget about the sh!t-kickin' boots. Otherwise, he might not be from the Independent Republic of Texas!

Ok, so I gotta tell you. Two weekends ago, Jennifer and I took our CHL (concealed handgun license) class, and when the instructor was explaining the application form to the 250 (not kidding) people in the room this is what he said...

"...on the form where it says Country please do not put the Independent Republic of Texas if you really want to get your CHL. While the ladies in Austin really get a kick out of this, your application doesn't go any further than the office email joke pile."

As Jeff Foxworthy once said, "...they wouldn't have that warning there unless some one had actually done this."

 

man i'd love Texas if i didnt have to hate it so much....

 

I love sowing confusion

 

and he's back!!

 

Hey, slacker, where ya been?

 

Yes, and it's nice to have been missed.

I see that my double-bogey-reverse-triple-somersault(in the pike position) last post worked and kept you guys busy keeping the thread alive (or is it undead now that it's been locked and unlocked?) while I was gone.

I am still the master of the longest INTRO thread in the history of the intertubes.

 

Well, it's several pages back, but for those of you with the short attention spans, I'll give the story again. I started a new job. The HQ are in the Raleigh-Durham area of NC, but they're opening a Dallas office. I wouldn't have taken the job if I'd had to move there. I spent the first week out there, then stayed at the boss' house for a weekend company retreat. He's got great taste in high dollar alcohol. There must have been around $800 of single malt scotches available over the weekend. Whew!

I'd also like to give my review of the first time I had Carolina BBQ. It's a nice dish, but it really needs a different name -- I dunno pork and dressing or something, anything is better than calling in BBQ. Because then I wouldn't have had the idea of fine Texas BBQ in mind when I first tasted it. I had to work hard to get over that letdown of thinking BBQ, then tasting it. But once I did, and I judged it on its own merit. It's a tasty dish. The pork could have been roasted in the oven for all the flavor it had itself. The sauce was tasty. I put it on pretty thick because I'd been told it was all about the sauce. It had a decent kick to it. I even ate the coleslaw with the pork in the same bite as I had been told. And I will definitely give props for serving hushpuppies with it. I love hushpuppies, but until then I'd only had them served with seafood. That's a nice touch.

 

You missed

 

I'd rep you for that one, but the system won't let me do it again so soon.

 

Sounds like you're falling in love with the Carolinas. in case you were wondering, those large round lumps in the ground are called hills. the bigger ones are called mountains, just fyi in case you have never seen anything like that before.

how is Carolina BBQ different than Texas BBQ? and just so you know this is a legitimate question, not me trying to insult you in any way. i'm just unsure on what the difference is. isn't all BBQ made the same way, just with different sauces? i guess not being raised in texas i am not familiar with the intricacies of BBQ

 

page 53!

 

We have hills, mountains, piney woods, high desert, and coastal plains all in Texas. So, no, I didn't see anything unrecognizable on my trip. The Raleigh-Durham area reminded me of East Texas, geographically.

Texas BBQ is all about the meat flavor. It's cooked low and slow (12 hours or more is not uncommon) over indirect heat and plenty of mesquite smoke. It's usually beef, but other meats are available too. The meat is rubbed with dry spices before cooking to help the flavor soak in. There's great sauces in Texas, though obviously a different style, but they're secondary to the meat itself. The sauce is just a finishing touch. There's even one particular BBQ place in Texas that's been ranked in the top 10 for years that does not serve sauce (Kreuz in Lockhart) and they get offended if you ask for any.

 

so basically up here BBQ is a food and down there its an art form?

i'd love to get me some real texas BBQ