Texan Trapped in SC

Discussion in 'Roll Call' started by jafoesq, Nov 4, 2015.

  1. Hey Everyone,  I'm a long time lurker but a first time poster.  I've been smoking and lurking about 2 years now using a MES30.  I live in SC but I wish I was back home in TX where God's country & BBQ are.  It's just too damn hot here.  

    I look forward to posting good Qview pics to make everyone hungry!
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from the upstate. It's good to have you on this great site. Summerville is a nice place to live. I think Texas is too hot. Just our opinions, right??? Besides, SC is the REAL home of BBQ.

    Good luck and keep on smokin', Joe
     
  3. Shots fired!!!
     
  4. Thanks for the welcome!  

    SC BBQ isn't that bad; I just prefer a slow smoked brisket, good sausage, and pinto's over pulled pork, cole slaw & baked beans.  Although I do love me some BB ribs!  

    Now the heat & overly oppressive humidity.......
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I guarantee it's easier to find Great "Q" in both SC and Texas, but if you guys hate the heat that much, come on up to PA in Jan & Feb.

    You'll love it here!![​IMG]

    And Welcome Jafoesq !! [​IMG]

    Bear
     
    Last edited: Nov 4, 2015
  6. joe black

    joe black Master of the Pit OTBS Member

    I've been in NC and SC for 70 years, I guess I'll stay. I want to take a trip to Memphis and KC to try some different styles. I've had Texas in San Antonio and it really wasn't bad. I just like pork better than beef. That's why they make black cars and white cars.
     
  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    jafoesq, welcome to SMF!  It's not the heat that drove me nuts when I lived back east in eastern TN, it was the humidity.  It gets hot here in NorCal (100 to 110 happens often) but the humidity rarely gets over 50%, and it isn't unusual to see humidity in the teens when it is that hot. 

    As far as Q, California is the land of grillin' not smok'n, but those of us with both grills and smokers know how to put them through their paces.  The nice thing about not having a "regional" flavor is we take the best of everywhere and mix it up with pork, beef, poultry, lamb, etc, whatever the mood.  I do have some exceptionally fine memories though of Q in South Texas served on butcher paper, green onions, red checkered tablecloths with quart-sized mason jars of iced tea.       
     
  8. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    You know I bleed Carolina Blue, Joe; so please don't take this wrong. I lived in NC and traveled extensively there and in SC for 50 years. I moved to FL for a couple of years - a bbq desert, at least around Tampa/Clearwater - then moved to Texas where I've been since 1995 (that makes a me a leeeetle older'n you, I think).

    I've tried telling these Texans that what they smoke and cook up is damned good, but to make BBQ you have to start with a whole PIG, not a piece of steer. Having said that, I have to admit that there are some really great places for the Texas style. If you come to TX again, let me know and we'll do a tour of Taylor, Lockhart, Luling, and Austin. It won't make you like pork Q any less, but it might just change your mind about TX grub.
     
    Last edited: Nov 18, 2015
  9. joe black

    joe black Master of the Pit OTBS Member

    I'd like to take you up on that someday. Al of my experience has been in the San Antonio to Loredo area. I've never been around the Austin area.

    Don't forget to pull for our Heels when they play Clemson for the ACC title. I have a ton of local pride on that one. Thanks, Joe
     
  10. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    !0-4
     

Share This Page