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Please see my original post:  http://www.smokingmeatforums.com/t/171099/pretty-basic.

 

:ROTF  WOW!!  What a taste memory!  I must post this although my U.K. friends will not get it.  Medical prob is better so I could taste some.  I am remembering the earlish 60's when I was a young lad growing up in and around San Antonio Texas.  South side "mostly", be happy to talk Spotted Horse or Cap'n Jims ( Loop 13 ) and don't forget the Texan on Roosevelt for seafood.  There was a popular drivein out on the northside but I can't remember the name.  I think it is still running.  I didn't understand then.  It seemed to me that "BBQ/Smoked" pork tasted the same as brisket, the same as ribs the same as ham.  Now I was really young and dumb and ZERO taste buds and didn't know why.  That bacon joint brought it all back.  Those old timers were brining EVERY piece of meat they cooked and using the exact same brine for all.  Maybe I am wrong but just seems to me MUST be.  Glad we have moved on from those years, but what great memories.  If anyone was back in south Texas in those days you may well remember some of this stuff.  If not then I am just an old fool you can ignore and leave with a memory or two.  :icon_biggrin:  Keep Smokin!

Danny