https://youtu.be/T0TYCEXmi90

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38157038)

it's a combination of issues:

- bbq pitmasters are generally not sophisticated enough to market and expand something like this globally

- meat is very expensive in europe and asia

- no existing infrastructure. imagine trying to find a reliable supply of hickory or oak in thailand (making it up)

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38157100)

it takes 3 hours minimum to cook it properly. at 230-250.

we only had 4 proper hands that day and it was tough even with the meat being pre-seasoned and the wood pre-split.

you can go to a real BBQ style place in Texas and look in the back, they have stacks and stacks of wood plus a huge pre-cook pit to burn off the wood to make coals, plus a HUGE rack to set the meat in.

i dont even know what wood you would use up north to do this with. oak? ehh its not as good, hickory maybe?

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38160206)

(1) at home, whether for parties or whatever, its done by a guy(s) for his group, etc, no profit motive.

(2) charities/churches, etc, its done by a big group with no profit motive

(3) competitions

(4) special bbq-places, they usually serve meat starting at like 1130 until "out" which might be 1230 or 1. they have tons of workers but are done by 2-3 everyday. probably start at 5-6.

you can make the Rudy's style stuff on a regular schedule but i suspect its not "authentic" hell i think the korean show above is in a Rudy's which has obviously somehow "franchised" the taste, if not the process.

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38160371)

Carolina Mustard BBQ potus all time goat sauce

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38157045)

This plus Brunswick stew

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38157522)

smoked meat is cr but most places, even well reviewed hole in the wall places fag it up with too much sugar and vinegar. i don't want to pour maple syrup on meat, leave that for the "chicken n waffles" crowd

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38158259)

as for texas style, is that a dallas thing? houston area joints were insufficiently savory-excluding-sweet.

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38162232)

You faggots should kill yourselves.

(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2)#38160426)