Bodacious is pretty good. Have you had Cousins BBQ? I'm a rib guy, and i've yet to find a place as good. The smoke ring around their meat is perfection.

 

I have heard Cousins is good and plan to try it. I'm not much of a rib eater, too much work for the pay back!

I grew up in Longview where Bodacious started. Grew up on the stuff, and the quality has always been hard to beat. I was tickled when they openned the store in Burleson as I had been going over to Division in Arlington for my Bodacious fix.

They have the Cousins in Crowley now, so I will try it.

 

Let me know what you think of that one, I've been meaning to give it a try. I normally go to the original one on McCart in Fort Worth.

 

I like to get boneless chicken breasts and put them in a ziplock with creamy Italian salad dressing. Let it sit in the refridgerator for 2 days. Using oak charcoal with a 12oz can half full of water down in the center of oak charcoal, smoldering temperature. Place the chicken on the grill and cook untill done, take it up before it starts to dry out. People tend to overcook chicken from fear of the redbone. But anyway it slices into the best fajita meat you will ever eat.

 

side smoker grill loaded with green mesquite or pecan wood add dry rubbed 10-14 lb brisket add fresh pears and apples to fire box slow smoke for 45min-1hr per lb at less than 250 degrees but more than 200 and enjoy. you may be a zombie for the rest of the day but there is no better meat than low and slow

 

I like to cook burgers and steak and chicken shish kabobs... the kabobs I like are marinated overnight in italian dressing... the burgers are mixed with lots of black pepper, crushed red pepper, and minced garlic.

I also like to make my own beef jerky.

 

For burgers i use...
1 pound ground beef
1 package of liptons onion soup
mix together and make patties...

for brats...
Grill on grill til brown
have 4 or 5 beers in a large pot
cut peppers..(green, red, yellow)
cut onion slices
bring to a boil and let it sit and boil for an hour or more....
then bread, mustard and the boiled brats with veggie's.... mmmmmmmmmmm

 

Tried it Saturday. Best steak I've ever has off a grill. Used kosher salt and fresh ground black pepper. Awesome

 

glad you liked it

 

Too late for the 4th, but here's my recipe's for dry rub.

First one:
2 cups brown sugar
2 Tablespoons of Onion powder
2 TBS Garlic Powder
2 TBS Chili powder
1 TBS Paprika
1 Teaspoon cayenne pepper
Salt, Pepper to taste
And most importantly, 1 TBS lemon juice
Mix lemon juice in and let it air dry for a couple hours. It really adds some great flavor. I usually use hickory for a little smoke flavor with it.

Second, mainly for chicken
Mix about equal parts ground black pepper, ground white pepper, onion powder, and garlic powder. Salt to taste. Again hickory complements this one very well.

For both, baste meat with olive oil prior to using dry rub, and let sit in fridge for about an hour before grilling.

 

I know this is an old thread but I would like to see if any one has more steak recipes. When we grill we get a jar of texas rub and salt . we put the rub on and let it sit at room temp for an hour. then we put it on the grill and add salt as the meat juices start coming off the top. I had a guys day a couple weeks ago and everyone loved their steak. Doing this will make even the cheapest cut of meat get great flavor.