howdy folks and greetings from the Great Plains of North Texas!
I was shocked to see this recipe mentioned in a Texas magazine today.
For Texas that kind of thing is almost sacrilegious! lol.
check this out:
18 hours smoked over oak. Is it beef? Nope. But the taste/texture are
pretty great. Mix of jackfruit, seitan, miso, beer, Franklin BBQ sauce
made w extra sugar so it carmalized to a crust — and it did!
The creator says it was a great success.
how's it look?
I'd try it. My friend 
a Vegan diet so see delishtreats... there ARE Texans who are Vegans!
This unusual fake meat was featured in an article about a big BBQ
roundup they're having in Dallas this week with 30 of the best BBQ
joints in Texas. That place is going to smell GOOD!
By the way, I worked as a grill master for a year in a local BBQ joint
which was a country restaurant about 5 or 6 miles outside of town.
We specialized in brisket but did beef and pork ribs, hot links,
chicken, turkey, several sausages.
That was quite the experience, it was fun when people from local
ranches would ride their horses over to the restaurant and tie up
at the front porch. We only used Mesquite wood and the briskets
were smoked for 12 hours. I can smell it now!
Here's the type of meals we were making:
thanks for stopping by folks, God bless you all!
-jonboy Texas
the gentleman redneck
ps- ya know...you might just be a redneck if:
Your idea of a 7 course meal is a bucket of KFC and a sixpack!
(actually sounds pretty good to me!)
