Recent content by txjay
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Newbie just can't get it right
I'm just going to throw this out there. It takes awhile to learn your smoker. They are all different. Even if it's the same make and model as others. They are like our kids and just have different personalities. All of mine were made by the same pit builders but they all cook different. Best... -
Ideas for Chefs Choice category in a KCBS event.
I have done well lately with a potato wedge with a cube of cheddar cheese (I usually use the high temp cheddar), wrapped in bacon and finished with a sirancha/honey glaze.- txjay
- Post #3
- Forum: General Discussion
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I Need A BBQ Restaurant Recommendation For The Dallas-Ft. Worth Area
In the Hurst area, there really isn't anything to get excited about. IMO, Riskys is just your run of the mill commercial bbq. In North Richland Hills there is Backforty Smokehouse, but again commercial BBQ. They use Southern Pride pits, which are basically gas powered BBQ ovens so the smoke...- txjay
- Post #9
- Forum: General Discussion
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SOUTH TEXAS BBQ COOK OFFS
You can look through this list and see if there is something close to you. http://www.lonestarbarbecue.com/2015-cook-off/ -
How did you come up with your screen name?
After 5 minutes of being rejected for everything else I tried, TxJay worked.- txjay
- Post #1,866
- Forum: For New Members
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Greetings from hot North Texas
Thanks for the welcome. You can always learn new things. BBQ is a lot like golf, just when you think you have it mastered, it treats you like a jaded woman. :biggrin: Plus, while I have smoked for a long time. I just realized the entire called fatties and looking forward to try those. -
Greetings from hot North Texas
My name is Jay and new to this place. I grew up smoking (25 years and counting) anything from Articokes to whole hogs. Mainly stick to briskets, ribs, pork butts, and chickens. Currently cooking on three custom pits (two trailers from thre competition days and a backyard pit). Looking forward to...
