prayers would be in order if you are ballistically challenged while engaging
a Prok...
Words of advice, anything smaller than a house would not afford you proper
cover in case of a quick need for rendering ones self 'hidden' from the Prok
wrath...
Jth
-----Original Message-----
From: HP-3000 Systems Discussion [mailto:[log in to unmask]]On
Behalf Of Denys Beauchemin
Sent: Thursday, May 29, 2008 2:58 PM
To: [log in to unmask]
Subject: Re: [HP3000-L] OT:Best BBQ in Texas
As I pointed out to a few others who asked, a Prok is the Texan cousin of
the legendary bird of prey know as a Roc or rukh. The prok is a little
smaller than the roc and so cannot carry off elephants and consume them,
they only do longhorns as a maximum.
Proks are brought down by the precise application of high speed jacketed
lead from long distances. You do not want to miss and have the prok decide
to pick you up as a snack.
I hope that clears it up for you.
Denys...
-----Original Message-----
From: Brice Yokem [mailto:[log in to unmask]]
Sent: Thursday, May 29, 2008 9:55 AM
To: HP3000 List; Denys Beauchemin
Subject: Re: OT:Best BBQ in Texas
What's "prok"? I don't think I want to eat that... ;->
On Mon, 26 May 2008 11:17:50 -0500, Denys Beauchemin
<[log in to unmask]> wrote:
>Shows how much you know. Pork is the other white meat. Apart from
brisket,
>most BBQ is from white meat; prok, chicken, turkey.
>
>Now on the list there, I have been to City Market in Luling; Black's
>Barbecue and Kreuz Market (before they moved) in Lockhart; Iron Works and
>Salt Lick (both original and the one on 360) in Austin; City Market in
>Giddings (on 290 twix Houston and Austin) and many others. I note that at
>least four excellent ones are missing from the list, Luling City on
Richmond
>in Houston; The Rib Tickler and Harris County Smokehouse both in Tomball,
>and of course The Beauchemin BBQ but this last one is by invitation only.
>When I finish this post, I am loading up the smoker and will be barbecuing
>some rack of (pork) ribs that have been rubbed and place in the
refrigerator
>yesterday.
>
>Montreal, for all of its excellent cuisine (arguably the best in North
>America,) does sadly lack in that one area.
>
>Denys...
>-----Original Message-----
>From: HP-3000 Systems Discussion [mailto:[log in to unmask]] On
Behalf
>Of Bruce Collins
>Sent: Monday, May 26, 2008 10:04 AM
>To: [log in to unmask]
>Subject: [HP3000-L] OT:Best BBQ in Texas
>
>Locations of Texas's Best BBQ as selected by Texas Monthly 2003 and 2008
>plus misc by ALC. Ratings and years noted. Honorable Mentions are marked
>with yellow tacks.
>
>http://maps.google.com/maps/ms?
hl=en&ie=UTF8&msa=0&msid=11283332454135849943
>0.00044dfa8d6d58f8dad68&z=6
>
>
>For all the red meat eaters in the crowd.
>
>Bruce
>
>* To join/leave the list, search archives, change list settings, *
>* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
>
>* To join/leave the list, search archives, change list settings, *
>* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
* To join/leave the list, search archives, change list settings, *
* etc., please visit http://raven.utc.edu/archives/hp3000-l.html *
|
