Barbeque,barbecue,BBQ...help!

Listen to the indirect heat idea. With direct heat you have a cook-out, indirect is a BBQ. You must be having all these folks over for breakfast because any good Texan knows that pig is a breakfast animal. Sausage, bacon, ham, breakfast food, beef is a dinner animal. Try to serve pig after noon in Texas and you will here, 'You ain't from around here are ya?' or 'Git a rope!'

Lawdog, excellent description of BBQ attire, including the BBQ gun. Let's clarify that the BBQ attire that you described is valid for ranches in Texas, but will get you denied admittance to some of the up-scale BBQ's held at estates in the Dallas, Austin, or Houston areas. A tuxedo is frequently the correct dress, though the boots, hat, and bolo tie are not uncommon accessories. My BBQ gun is a Kahr MK9 with the slide of polished stainless steel. I am going to have the barrel and trigger jewelled. The ultimate BBQ gun in my opinion is a blue Walther PPK engraved with gold inlays and ivory grips. The guns are not worn openly, but pulled out for 'I'll show you mine if you show me yours' disscussions. A black crocodile shoulder rig really sets off the engraved Walther nicely.
 
Dang guys!
I get the impression if I start cooking
my un-P.C. pork (in Texas and Indiana)
today it won't be any too soon...I get the
strong impression s-l-o-w is something I
need to take literally...Maybe I could
dispense with the thirty buck a day rental
grill and just lay my butts in the sun
for that nice all over tan.

As for the important stuff-proper firearm
attire; thank you. Believe it or not, none
of the scores of barbeque sites on the web
even hinted at this critical custom.

Lawdog...Keeping in mind I'm from Tennessee,
do you think I might squeeze by with a
deeply blued Ruger Super blackhawk with
semi-gaudy hand carved cocobolo grips and
a real nice trigger pull? It's either that
or a nickel-plated sissy pistol with fiber
optic front sight.

I Do want to do this do right.
 
A note from the seventies. Three guys lined up a pig roast. Had the pit full of coals at noon and the pig was being slowly turned and basted. A hot day beside the fire made those ice-cold kegs look tooooo good. The Jack D didn’t help either. Around 6 pm, when people started to show up the cooks woke up. The pig was half-burnt and half-raw. The main course came from KFC.
 
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