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Home Made Sausage, Cured, and Smoked Meats

beargonefishing

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Odd picture choice. Kid in pool, dad walks along coping with BBQ in hand? This is something just asking Harv to caption.

Nomad-7-Homepage_900x.jpg

When my dad walked out on us 20 years ago, I thought it was strange that he took his NOMAD(TM) grill. Now that I've cooked on this amazing invention, I completely understand! 5 stars. **** you dad.

Brady
 

edinatlanta

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Texasmade

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Texans: any of these you'd recommend a buddy and i split an order from? (Brisket and sausage).
County Line sucks.

Rudy’s is good for a chain bbq. The moist cut brisket is great.

Truth is about a 10 min walk from me but I’ve never tried it. They only cook a certain amount each day and once they sell out that’s it. I’ve heard good things but never tried it myself.

Salt Lick is overrated. It’s better to eat there and get the all you can eat Bbq over getting it shipped.

Hard Eight is pretty good the one time I went there when visiting friends in Dallas a few years ago.
 

beargonefishing

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jcman311

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Need moar info. Offset smoker, pellet pooper, electric? What cut? Just a flat? And yeah, only 7 hours? I mean, our flat yesterday was only seven hours but it felt like 10 in 95 degree hear with an offset smoker. Was also only like 7 lbs.
 

Omega Male

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Oxtail Poutine Tater Tots from Smoked Out in San Jose. There's really no rational way to justify ordering this. o_O

IMG_1945.jpg
 

edinatlanta

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otc

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When you said shrimp i was a bit surprised because they don't seem to take smoking well

There's a smoke shack on the south side of town that makes some pretty legit smoked shrimp ($23/lb though...).


Although I usually go for a chunk of the pepper & garlic hot smoked salmon and then get some mixture of deep fried shrimp and scallops to eat on the side of the road while I am there.
 

Piobaire

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The guy that started this thread, all those years ago, was a genius and ahead of his time.

A126D640-596E-4881-9F6C-A69E4C46FA17.jpeg
 

Omega Male

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All this quality meat content is making me horny.
 

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