Chucktshoes

Wut you need?

I liked the last part, but your temps are a little high.

It is both a cooking method and a food. Verb vs noun. You can BBQ any meat, but as a food, it’s only pork and even more specifically, pulled or chopped pork shoulder/butt. Pork ribs are BBQ ribs. Beef ribs are exactly that, beef ribs.

The risk is where I would say you are wrong. The risk isn’t in the UBC the risk is in what must come next. It’s all about not setting the stage for a registry and UBCs will make one a necessity.

I am actually a huge fan of brisket. But brisket is brisket and ‘cue is cue. 2021 is weird. Folks all of sudden keep trying to call things by names they clearly are not.

Unless SCOTUS uses UBCs to toss the Wickard decision, I believe that it will stand if passed. As alluring as the idea of true compromise like getting suppressors off the NFA might sound, I can’t get on board with supporting it. UBCds are unenforceable, unless you have universal registration. So it won’t be long after UBCs get passed that registration will come along to make the UBC system viable.

Because if it ain’t pork, it ain’t ‘Cue.

The damage is worse than I thought. I’ll add you to the congregation’s prayer lists.

There was a significant difference in mine when I removed the mag safeties. I imagine each gun is different.

I was not impressed.

I’ve been giving @E4 No More hell about his broken tastebuds, but he should be thankful because apparently it could be far, far worse.

Good luck. At least the schools are good in Memphis. It’s a great town and who knows, maybe the sketchier elements will make her a little more aware of the possible consequences of poor choices.

What school?

This was so my life when I lived in Memphis. “Hey! Youngblood!”

The one on Madison in midtown wouldn’t be hard to hit if they ran straight through the city instead of taking the loop around.

If you’re in the mood for pizza, there’s always Memphis Pizza Cafe. They do a crisp, St. Louis style cracker crust that I really dig. I never knew that that style was originated in St. Louis until I started spending a lot of time in MO.

I gotta say, this thread has gone much more calmly than one might have expected. You get fans of BBQ from KC, Bama, and Memphis going in on it and you’ll normally find as heated of a debate as any found in the now departed politics section.

White sauce is a heathen concoction that’s what happens when you leave bored white people alone in the kitchen too long.

Gotta say that I 100% agree with @TGO Davidhere. I EDC a Shadow Systems War Poet (G19 analogue) with a Holosun 507C on it in a T1C AIWB holster. The comfort and draw is no different than my M&P without an optic in the exact same holster.

This is an argument that has been raging for decades, and we won’t ever see eye to eye on it. At least not unless you experience a miracle and have your tastebuds healed.

Dry rub is the way. I’ll take it every time over the ketchup on burnt beef they call BBQ in KC.

Gus’s ain’t like Nashville hot chicken, but it ain’t supposed to be. I definitely prefer one over the other. Kinda sounds like you would be well served dropping into midtown and finding a random cafe.

Memphis BBQ doesn’t exist outside of Memphis. But if you’re from KC, your tastebuds may have been irrevocably damaged in childhood. I’ll pray for ya.