Tundras live: Old men yelling at old men about taxes

I totally blanked on the Mexican and Chinese food mom and pops. We have plenty of those.

There was a place in Modesto that had good bbq. They had the portable smoker trailer out in front of the restaurant. I used to go there pretty often when I lived in the Central Valley. I haven't been to Sacramento in ages just don't have much of a reason to go there although they had some awesome fish stores that carried a good variety of aquarium fish.

Looks like the bbq place is still around:

http://docsqnpit.com/menu.php

 

If you pick up a rib, and the meat doesn't fall off the bone onto the plate, it's not a good rib.

 

I don't want fall off the bone per se but I want comes clean off of the bone when I bite the rib. Fall off the bone when picking it up can get into mushy/overcooked territory.

On the subject of bbq what is everyone's opinion on sauce? Cook with the sauce, without? Dry/Wet etc...?

 

Dry rub, sauce on the side for pork. Overnight wet brine and dry rub for whloe poultry. Sauce marinade and baste for pieces. I've only done one beef brisket, dry SPG, no sauce. I did make pastrami from a small brisket once, that's a process.

 

Dry for most things. Pork butt, I'll put sauce on once the bark is eaten.

 

This is bbq speak. Moist but not overly. Shouldn't need a utensil for ribs or poultry on the bone.

 

Yeah, if we're eating the pulled butt same day, sauce on the side. If it's a next day warm in the crockpot event, I'll add a little sauce for moisture. Usually one of these.
The Carolina Shine is made by a good friend, the Mini's is made by my sister-in-law's co-worker.

 

I'm a sucker for Carolina sauce. Love my mustards and vinegar. Not many in CO prefer this style but there are a few. I often make my own sauce but haven't nailed one down enough yet to not keep modifying it.

 

Love mustard and vinegar based sauces, cuts through the fat of something like a pork butt/pork shoulder.

 

The mustard based is mostly SC, it's good. Vinegar is Eastern NC and Southeast VA.
Western Carolinas add tomato paste, they're weirdos.

 

If you need store-bought in Texas, you could do a lot worse than Stubb's.

 

https://youtube.com/shorts/-EAorHyh178?si=-j6Ov8zfoozqtLRx

 

I need my old lady to stock up a fry’s, Albertsons has some bs limits!

 

How much beer and how many drinkers are you guys buying for? A 30 pack in my heavy drinking past would last me around a week. I would also be insanely bloated.

 

Those are amateur numbers...

 

I don't know if I've had more than 30 beers go through my fridge in the last 2 years...

 

If I'm being honest with myself I drink about 30 plus drinks/wine/beers a week as a total sum of all 3.

 

I have to send this one to some buddies in various group texts!

 

I consider myself a heavy drinker, and most weeks I'm at about 7 or 8. Tomorrow afternoon I'll have a pint of bourbon with friends, but that happens less than once a month.

 

I laughed way too hard at it.

 

Phone is blowing up with laughter.

 

I used to be able to throw them down but just didn't drink much Monday - Thursday and Sunday's as I didn't like the booze borking my sleep. Then it got to the point where Friday night and Saturday I asked myself why I was getting blitzed and tapered down to no booze over time.

I would say I was a heavy drinker for about 5 years after my father passed away. Then I just stopped. I firmly believe if I kept going my health would be in even worse condition than it already is.

 

Being in the business probably doesn't help your numbers eh?

 

Likely not. I've never drank this much consistently until I moved close to work, where I now walk a lot. Most days I'm dinking 5/6 drinks and try and take a couple of days off each week. I've made a commitment with myself to be part of sober Jan in 2025 so I'm hoping to change what has become a bad habit.

 

Out for an early dinner before the Bomb Cyclone arrives. There used to be posts about sushi. Today’s was very good.