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Old 04-22-2014, 08:19 AM
 
Location: Houston
811 posts, read 1,556,967 times
Reputation: 1150

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Quote:
Originally Posted by Keyan View Post
Really? I just ate there back in November. That's a shame, that place was there for a real real long time.
Think you may have the wrong month. Campioni's bought it in August last year and was hoping to move in October although it was February before they finally made the move.
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Old 04-28-2014, 05:16 PM
 
Location: Central Bay Area, CA as of Jan 2010...but still a proud Texan from Houston!
7,484 posts, read 10,448,062 times
Reputation: 8955
Suggestion for the best smoked chicken that just falls off the bone.

We bought a Big Green Egg and I made my first mesquite smoke chicken on it yesterday. Yay I can now have my TX BBQ homemade right here in CA where it does not exist!

I soaked my chicken overnight in water with 1/2 cup of salt, 1/2 cup of sugar and 1/4 cup of Worcestershire Sauce.

I also soaked 4 mesquite chunks in plain water overnight.

Fired up the Green Egg. Let the temp remain constant at 250. Put the chicken on the Chicken roster stand and sat it in an aluminum deep pan with two Pyrex bowls of water. Placed this pan onto of the porcelain Plate Setter...close the lid and come back after 3.5 hours.

It is the best smoked chicken that I have ever tasted.
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Old 04-28-2014, 06:00 PM
 
Location: The Magnolia City
8,928 posts, read 14,339,761 times
Reputation: 4853
Quote:
Originally Posted by TVC15 View Post
Suggestion for the best smoked chicken that just falls off the bone.

We bought a Big Green Egg and I made my first mesquite smoke chicken on it yesterday. Yay I can now have my TX BBQ homemade right here in CA where it does not exist!

I soaked my chicken overnight in water with 1/2 cup of salt, 1/2 cup of sugar and 1/4 cup of Worcestershire Sauce.

I also soaked 4 mesquite chunks in plain water overnight.

Fired up the Green Egg. Let the temp remain constant at 250. Put the chicken on the Chicken roster stand and sat it in an aluminum deep pan with two Pyrex bowls of water. Placed this pan onto of the porcelain Plate Setter...close the lid and come back after 3.5 hours.

It is the best smoked chicken that I have ever tasted.
Mesquite smoke ain't Houston, though. I'd prefer a pecan smoke for chicken.
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Old 04-28-2014, 06:13 PM
 
Location: Central Bay Area, CA as of Jan 2010...but still a proud Texan from Houston!
7,484 posts, read 10,448,062 times
Reputation: 8955
Quote:
Originally Posted by Nairobi View Post
Mesquite smoke ain't Houston, though. I'd prefer a pecan smoke for chicken.
Yes it is...Goode Co BBQ uses it for everything including seafood

I have never tried Pecan smoke but I did but Pecan chunks today as well as Apple wood chunks.

I love the taste of Mesquite smoke on chicken but hey lets see what the Apple wood or the Pecan smoke do.

Tonight it is Cedar Plank salmon.

I am a true Grill Master made in Texas!

Those porcelain grills are excellent. Who would have thought!
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Old 04-28-2014, 06:38 PM
 
Location: The Magnolia City
8,928 posts, read 14,339,761 times
Reputation: 4853
Quote:
Originally Posted by TVC15 View Post
Yes it is...Goode Co BBQ uses it for everything including seafood
Yeah, I'm not a Goode Co. fan. It isn't authentic Houston barbecue, in my opinion. Mesquite trees aren't really part of our area. I associate it more with Central and South Texas barbecue, which Goode really patterns itself after.
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Old 04-28-2014, 06:42 PM
 
Location: Staten Island, NY
6,476 posts, read 7,323,649 times
Reputation: 7026
Goode Co.

Especially the one near the Astrodome.
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Old 04-28-2014, 06:54 PM
 
Location: Central Bay Area, CA as of Jan 2010...but still a proud Texan from Houston!
7,484 posts, read 10,448,062 times
Reputation: 8955
Quote:
Originally Posted by Nairobi View Post
Yeah, I'm not a Goode Co. fan. It isn't authentic Houston barbecue, in my opinion. Mesquite trees aren't really part of our area. I associate it more with Central and South Texas barbecue, which Goode really patterns itself after.
I love the Goode Co. Excellent Mesquite Smoked Turkey and Chickens. Yummy!

Also their Seafood Restaurant has delicious Mesquite grilled shrimp and Rainbow Trout. Yummy!

That's where I will be eating in about 3 weeks!
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Old 04-28-2014, 08:43 PM
 
Location: Houston, TX
17,029 posts, read 30,925,220 times
Reputation: 16265
If your being purist about the wood, the only natural meats we should have are gator, possum, hog and snake.
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Old 04-28-2014, 09:29 PM
 
Location: Sugar Land
2,465 posts, read 5,792,835 times
Reputation: 2733
And Russians :-) You know cold war and stuff :-)

Quote:
Originally Posted by Oildog View Post
If your being purist about the wood, the only natural meats we should have are gator, possum, hog and snake.
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Old 04-28-2014, 09:57 PM
 
Location: The Magnolia City
8,928 posts, read 14,339,761 times
Reputation: 4853
Quote:
Originally Posted by Oildog View Post
If your being purist about the wood, the only natural meats we should have are gator, possum, hog and snake.
The type of wood one uses has regional significance, though. I'm not saying a Houstonian can't enjoy mesquite smoked meat, I'm just saying that's not the traditional wood used in this region.
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