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Post by coppice on May 6, 2014 18:55:07 GMT -5
I've noted this variant of barbecue on Diners Drive-ins and Dives.
I guess whats not being shown (and I am wondering about) is how this is different from a trench and trivet bar-b-cue?
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Post by BBQ Butcher on May 6, 2014 19:45:47 GMT -5
I've noted this variant of barbecue on Diners Drive-ins and Dives. I guess whats not being shown (and I am wondering about) is how this is different from a trench and trivet bar-b-cue? Not much difference.....hot and quick, sliced thin
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Post by coppice on May 7, 2014 17:13:01 GMT -5
The Boy Scouts do half-chickens in a trench BBQ with a water and butter spritz that has been a mainstay of the state fair there for like 70 years.
Unlike that MD-pit beef, they cook them friers tight.
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Post by BBQ Butcher on May 7, 2014 19:12:09 GMT -5
The Boy Scouts do half-chickens in a trench BBQ with a water and butter spritz that has been a mainstay of the state fair there for like 70 years. Unlike that MD-pit beef, they cook them friers tight. Our firemen used to use vinegar and butter for the chicken....good stuff!!
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Post by BBQ Butcher on May 10, 2014 7:43:41 GMT -5
From my cookbook
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Post by coppice on May 10, 2014 18:59:41 GMT -5
Scratching his head. But what I saw of DDD they were slicing warm beef (and rare beef at that). So bottom round or brisket would be off the reservation for this sliced beef.
Unless there was a braise of some kind slipped in, when nobody was looking. Pastrami I tells ya, pastrami!
My eldest has the legs I used to and still puts together pretty big feeds. So I'm just thinking out loud.
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