Why boil, steam, or bake when it can be BBQed?
I thought everything in Texas was deep-fried on a tail-gate? 
djm
Better frozen and used in Rugby!
MarkB
We only use the tail gate at the football games. At BBQ competitions the pit sometimes cost more than the pick up pulling it. 
Be careful what you say next djm, unless you can handle humor of Canada. 
You mean making Haggis with vinigar-basted pulled pork? (That’s
what BBQ means to ME anyway…) If you stuff that into an intestine,
I think you just get German sausage.
This boggles my mind, how do you Texans pull/drag a hole in the ground around and why does it cost more than a pickup truck? Inquiring minds really want to know.
MarkB
I am talking about the pits that are made from big pipe. Pronunced, piap, try to say pipe without the i. Anyway there is a lot of big piap here that is used in the oil refineries. And most of these steel pits have two chambers or more. The fire box, the smoking oven, and some have a chamber built into the smoke stack for foil wraped corn and rolls or to keep the meat warm. They are welded to a big trailor, the very big ones are on two axels and look like an open air kitchen with a roof.
Tommy, if you stop and think about it, deep-fried haggis might be pretty good - almost as good as deep-fried turkey for Xmas. 
Not that a BBQ isn’t good, too. 
If you’re in Dallas, you’ve just had a taste of Canadian humour.
djm
If you’re in Dallas, you’ve just had a taste of Canadian humour.
djm[/quote]
I am south of Houston, and we had some snow here last year. I grew up in Minneapolis Mn. and I still love to play in the snow. 
I quess it could be called Texas Haggis …the motto being “life’s just better with bbq sauce”…Seriously, there is nothing better than pit bbq.. …mmmm mouth is watering just thinking about it…Man now i have to go find a bbq place for lunch.
I’m sittin here readin all this and wondering…why the F would you want to BBQ a haggis? 
Why don’t you slather one with A1 and see if you like that first, then move on to the BBQ phase of your evil plan.
Ah ha! World domination through BBQ’d haggis! That’s your plan, isn’t it, you evil genius you!
Slather with A1…Are you from New York city?
Get a rope!
You BBQ with a rope?
But of course we use rope. It is a hemp species from California. Just a little goes a long way. Soak a short piece in your favorite wine and then place it gently on the outer edge of the coals. Then watch as the smoke flavours the meat.
Happy Holidays
Oohhh, I see.
I thought you were going to hang yourself…I was going to say that you ought to make sure and do it over the fire and baste yourself thouroughly beforehand. I hope there’s enough of you for everyone here…
I hear Texans make good barbecue…
hands down…the best
South of houston, knows how to pronounce piap the proper way. Hmm, I lived 10 years in lake jackson where the locals count something like this,
wun (rhymes with hun), t’you (the beverage plus the other person), thu-ree’, foe’-er, fiave (vowel sound as in piap). And that is how they bbq there. Puts you squarely in brazoria or matagorda county, hee hee.
Nancyf, back in oklhoma with bbq with sauce grin
I am so close to Brazoria, well I could trow a piap and het dae middle.
it’s not. I’ve tried one.
deep fried turkey is a good idea, no doubt some chip shops here will try it. At easter this year there was at least one which served deep fried easter eggs.
personally I’ll stick to mars bars.