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| - Woooo, doggies buckaroos and buckarettes! Texas barbecue is back in Scottsdale. With the closing of El Paso Barbecue (Damn the economy!) I've been jonesing for some good ol' TexBBQ.
How is TexBBQ different than others? Mainly, we ain't much for puttin' rubs on the meat. Salt 'n' pepper the stuff and slap it on the pit; smoke it and eat it.
Anywho, I was sittin' here at the house and in walks the BF with two bags of Dickie's To Go. Pulled pork. Smoked turkey. Macshells und cheeze. And holy of all holys, fried okra.
The pulled pork was just right. Not overly smokey. No fat in sight. Not pre-sauced. Hog heaven folks, hog heaven.
The smoked turkey, though, needs help. Its juicy consistency was on the "sliced deli" side of the spectrum. And it just plain wasn't smoky enough. Real smoked turkey is smokey, smokey and not a whole helluva lotta moisture. Reload and fire again, Dickies boys.
Macshells und cheez was a little creamier than I liked it, and needed more cheeze but a tidge of salt cured what ailed it.
I liked the fried okra and am grateful for a source for it. With fried okra there's no gray area. You either like/love it or you hate it. I love it. (My Momma's fried okra is coated in cornmeal, salt 'n' peppered; and the cornmeal splits and some of it chars and the rest is brown as a berry. Folks, it's like eatin' popcorn! I'll stop there. I'm makin' myself miserable. Momma and Momma's fried okra are back in Texas.). Anywho, Dickie's version needs a dash of salt just after it's taken outta the fryer. For a treat, kiddies, sprinkle some parmesan cheese over your fried okra. Yeah, I know puttin' parmesan on it is like puttin' a tux on a frog, but everything needs to go steppin' out up every once in awhile.
And Mr. Clark, I'm givin' Dickie's a solid three stars. It's gotta good beat and it's easy to dance to. Check it out and chow down.
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