On Oct 18, 6:34*am, "Brick" > wrote:
> On 18-Oct-2012, =?iso-8859-1?Q?TFM=AE?= > wrote:
>
>
>
>
>
> > On Wed, 17 Oct 2012 22:52:30 -0500, Sqwertz wrote:
>
> > > On Thu, 18 Oct 2012 03:29:03 +0000 (UTC), User Bp wrote:
>
> > >> Sqwertz > wrote:
>
> > >>> Your troll failed!
>
> > >>> ;-)
>
> > >> In a perverse way you're right. I live in Davis and the area is
> > >> abundantly provided with orchards: Almonds (dwindling), walnuts (lots)
> > >> plums and a few others. Every so often one of the orchards is
> > >> pulled up, like so many huge dandelions, and the wood retrieved
> > >> is set aside for some other use. I was hopeful that somebody would
> > >> know of a charcoal maker who uses it.
>
> > >> No such luck. Lazzari will certainly do, but I was hoping for
> > >> something more local.
>
> > > People have posted here about making their own charcoal in the distant
> > > past but I think the consensus is that the convenience factor of
> > > buying it far outweighs the hassle of making lump in small quantities..
>
> > > There's always the pre-burn method. *Burn you cured or green wood down
> > > in a separate pit then transfer the coals to your meat-smoking pits.
> > > Again this is usually only reserved for larger operations (such as the
> > > legacy BBQ restaurants here in Central TX) or for very large offset
> > > smokers.
>
> > > -sw
>
> > What Steve is referring to is called "barbecue" except that in traditional
> > barbecue the live coals would be placed directly under the meat somewhere
> > between 16 and 24 inches. *Barbecue cannot be made in an offset smoker but
> > the resultant smoke-roasted meat is delicious nonetheless.
>
> > TFM
>
> Glad 'Fats' finished with that last line 'cause I have a video clip of him
> chowing down on mine. And here, I've been calling it BBQ because
> I didn't know any better. I thought if you slow cooked meat with fire
> and smoke, you could call it BBQ. Now I have to figure out what to
> call the stuff I make because I cook it in an offset pit.
>
> --
> Brick(Youth is wasted on young people)- Hide quoted text -
>

Eh, always took him to be bragging how he's does it the original, more
difficult way.

And good on him for keeping traditions alive along with Bob from
Georgia and the rest of the gang.

If his red hick ass wants to get a little supercilious on us every
once in a while, what the hell. We know he doesn't take himself that
seriously anyway.