Thread: What is your fragrance of the day?

Not catering, just hungry!

Mesquite with a background of Old Spice.
Beef ribs in the pit. My nephew calls them Dinosaur bones.
Cold Shiner Cream Ale in the Yeti for when the sun climbs over the yardarm.

Dior Homme intense

Originally Posted by Mrchick

WSP Gaelic Tweed

I went with Stirling Sharp Dressed Man this morning. There are some pretty nice GIT knockoffs out there for the price.

(following a cooling shave with Proraso Green)
Pinaud Lilac Vegetal

Originally Posted by Jlander

Not catering, just hungry!

Mesquite with a background of Old Spice.
Beef ribs in the pit. My nephew calls them Dinosaur bones.
Cold Shiner Cream Ale in the Yeti for when the sun climbs over the yardarm.

Aloha!

I remember the first time I went to Texas many many moons ago. I had never had BEEF ribs before. Only Pork. They did look like Dinosaur bones to me compared to the standard rack of pork ribs. Unfortunately, the BBQ place that served them cooked them to smithereens and they were tough as leather and dry as the bone they were glued to. I never tried another beef rib and have stuck with pork since. But I'll bet a good beef rib is awesome.

-Zip

Originally Posted by JBHoren

(following a cooling shave with Proraso Green)
Pinaud Lilac Vegetal

Aloha!

Nice combination JB. I've done that same combo many times over the years. May do it tomorrow. I'm still traveling, but I do have a small vial of Lilac Veg with me and I always travel with a small tube of Proraso Green Cream. I barber-trick my Lical Veg by cutting it with Witch Hazel and Wintergreen Alcohol. Tones it down and mellows the nose of the fragrance nicely IMO. But straight-up is also a good way to go and has been for generations.

Thanks for the inspiration.

-Zip

-Zip

Originally Posted by ZipZop

Aloha!

I remember the first time I went to Texas many many moons ago. I had never had BEEF ribs before. Only Pork. They did look like Dinosaur bones to me compared to the standard rack of pork ribs. Unfortunately, the BBQ place that served them cooked them to smithereens and they were tough as leather and dry as the bone they were glued to. I never tried another beef rib and have stuck with pork since. But I'll bet a good beef rib is awesome.

-Zip

Over cooking beef ribs is all to common. Done right they are brisket on steroids. Mesquite is the right wood IMHO for them and you should be able to shred them with a fork.

Originally Posted by Jlander

Over cooking beef ribs is all to common. Done right they are brisket on steroids. Mesquite is the right wood IMHO for them and you should be able to shred them with a fork.

You've never had my Brisket

No seriously, a properly cooked beef rib (Dino Bone) is an amazing cut of meat to enjoy.
How come all you Texas guys are stuck on Mesquite?

Originally Posted by Dieseld

You've never had my Brisket

No seriously, a properly cooked beef rib (Dino Bone) is an amazing cut of meat to enjoy.
How come all you Texas guys are stuck on Mesquite?

Would love to try your Brisket. That's not an easy cut to handle properly. Very easy to over cook. Do you use the whole Brisket or just the flat?

Unlike most around here, I like to vary my smoke. I like Mesquite with beef, Cherry, Apple, or Peach with pork shoulder or tenderloin, Hickory or White Oak with pork ribs of any cut.