RC Tank Warfare community hobby forum

I broke from tradition this year for Thanksgiving and went Turkey and Brisket. BBQ in the Northern United States is a whole different animal than Texas. The meat is smoked over wood with a rubs for seasonings overnight. It's so tender it just falls apart. Ribs and chicken breast are often done the same. The North East thinks cooking it drowned in sauce is BBQ. Being Jeff was in Texas he knows what real BBQ is all about. As for hotdogs, we have several variants. They make chicken, beef and those made with byproducts. Blah! Nathons is one of the best there are, or you can go Kosher with Hebrew National. Both very good and not made with byproducts. Of course chili, cheese, BBQ sauce and bacon are rather tasty. Brautwurst and Italian Sasuage are best served with peppers and onions with a bit of Inglehoffer's sweet hot mustard. Grilled is the best way to prepare them. Boiling and frying is sacrelidge!

mouth is watering now, and man v food has a lot to answer for. lol

Jeff:

You could always start having cook offs at the tank meets. Something new to attract new members as well.
-Dan

Me too! Off to Prague we go. ( I just have to pay the taxes, the flights are free!)

nothing beats a nice beef,deer and pork stew!!!
hotdogs are a snack for kids or at a baseball game

People in the north east don't know much about food, Big. Spicy scares them and their idea of chili is beans and diced tomatoes and ground hamburger. As for the deer, I'll take some backstrap and work with it. Deer jerky perhaps.

-Dan

where we are in england get loads of deer and rabbits. make for great stews and an awesome chrismas dinner

Hot baked potatoes ,wrapped in foil ,and left overnight in the embers of a campfire ,then next morning ,mashed and mixed with flour ,salt and pepper, then lightly fried in veg oil over an open fire, best tattie scones in the country. washed down with hot tea or coffee. Better still if your staying another night then lace the beverage with Glen Coe 12 y o malt ........lovely

ooohh god seamus, sounds lush. buut bakie spuds with oxo cubes sprinkled on. mmmmmmmmmmm and crimble dinner tomorrow. bring on the fat man.
jeff

A good smoked brisket is hard to beat. 200 for 7-10 hours. It falls apart. Then you trim the fat, and chop it up. Add to baked potato and a bit of cheese and butter... mmmmmmmmmmmmm.