Marketing for the User.
The Beef.


  • February 19, 2016 at 11:39 pm
    B Woodman


    • February 20, 2016 at 7:01 pm

      Who Cares?

      Is there some kind of competition?

  • February 19, 2016 at 11:41 pm
    B Woodman

    OK. Now that that’s been said, I have to ask.
    Was that a “draw” competition to decide the DDQ menu? And the second panel shows the target?
    Almost thought Wade was drawing against Travis. Eep!

    • February 19, 2016 at 11:46 pm
      Chris Muir


      • February 20, 2016 at 11:12 am

        I’m just a guy in the bleachers โ€“ and a little hard of seeing. How did they tell who punched which hole?

      • February 20, 2016 at 12:55 pm

        Wade wouldn’t ‘go to war’ with anything smaller than a .45.
        Just a guess … The hole at 11oclock is of the 9/.38 dimension.

  • February 19, 2016 at 11:49 pm
    B Woodman

    That’s one of the great things about America. Unlimited opportunities to reinvent one’s self.
    From the DD Ranch, Argentine embassy and sanctuary for conservative high rollers, to the DDQ. Where else in the world? And they could continue to have feral hog hunts.

    • February 20, 2016 at 1:16 am
      Polly Cy

      Maybe they can open a sanctuary for conservative political scientists, since promotion and tenure are never going to happen. I’m tired of being the token sane person. I’m ready to move to Texas where I can be a token sane person with a saucy smile.

      • February 20, 2016 at 8:09 am

        Polly, ” token sane person”, I’m so stealing that !!

      • February 20, 2016 at 11:03 am
        Polly Cy

        Please – accept it as my gift. [Polly’s hand gives a few odd spasmodic jerks, which in the world of the arthritic is the equivalent of a gracious wave]

      • February 20, 2016 at 7:05 pm

        C’mon over Polly Cy.
        There’s always room for a gal “with a saucy smile” here in Texas.

    • February 20, 2016 at 12:00 pm

      Where do you think the pork is going to come from? I expect they have some cattle on the back 40 somewhere. Oh, and free range chickens to round out the menu.

      • February 20, 2016 at 1:49 pm

        They can always go hunting for the Pork in this years Congressional Budget.
        Just don’t go hunting for the Wild Naugha . They are elusive and treacherous when cornered. Much like the rabid Hildebeast.

      • February 20, 2016 at 2:47 pm

        You wouldn’t want that pork. It’s all fat and waste.

      • February 20, 2016 at 8:35 pm

        I have believed for years that Spam ™ and Treet ™ were made from Naugha meat. Obviously the hyde is the economic winner here, but the beasts must be a pretty good size and someone decided that selling the meat would be a money-maker. I don’t know whether or not most Naughahyde comes from from wild or farmed Naughas.

        On a side note, any naughahyde covered recliner could be called ‘a vinyl resting place’.

      • February 20, 2016 at 2:53 pm
        Chris Muir

        9/7/14 dbd episode.

      • February 20, 2016 at 3:24 pm
        Sure wish I could say I follow your meaning, Chris, but a lot of the time, I just don’t. And it took a bit of navigating to find the ‘toon in the archives, so here it is, in case someone wants to give me a clue.

      • February 20, 2016 at 7:17 pm

        Wade was just meetin’ Sam and didn’t know her real well.
        Zed explains that she is not “just a good lookin’ gal”
        and then Sam names the pigs for … cuts of pork meat meaning she is “Hail Yaas” ready to eat them name or no name.

        BTW a “rasher” is Cockney slang for a “ration” usually meant to indicate a side order of bacon or sausage. (pork)
        IE: “I’ll have the bangers (sausage links) and mash (mashed potatoes) with a rasher on the side.”

      • February 20, 2016 at 9:09 pm

        Plus ISIS and their flag are only good for pig shiite.

  • February 20, 2016 at 12:25 am

    What a great way to settle disputes! And Wade demonstrated who taught Zed how to pull a trigger.

  • February 20, 2016 at 12:31 am

    No real losers anywhere in this one. Only winners. DDQ

  • February 20, 2016 at 12:58 am
    Polly Cy

    Ah, Chris, thank you for giving beef top billing. I knew I liked Travis. He is clearly a man of taste and discernment. I keep waiting for the other shoe to drop, but meanwhile, I shall dream of brisket.

  • February 20, 2016 at 1:22 am

    Sure-fire way to draw more biz and make more $; outshoot the resident cowboy and get free ‘Q, all you can eat. Lose and pay double.

    • February 20, 2016 at 1:36 am

      So, great ‘Q with a great view for $20. Or, have a blast with your “Q ‘n View and maybe pay nothing. Or, have a blast, ‘Q ‘n view, and pay $40…still a bargain, and you can come back tomorrow or next week and try again…

      Even if you lose you win. Oh yeah, this has $ucce$$ written all over it!

    • February 20, 2016 at 8:35 am

      Just do not let Jerry Miculek or ANY of the Miculek family have a shot.

      • February 20, 2016 at 9:49 am

        Mic is a freak of nature…and hell, if DDQ was mine he could come shoot and eat for free anytime, don’tchaknow that would draw a Texas crowd…best advertising you could do…well, other than the tittie ditty signs.

    • February 20, 2016 at 12:59 pm

      You could work it like the place in Amarillo that offers a 72 oz steak for free…provided you can shovel it, and sides, down within an hour. Charge an extra dollar to everyone. Given them the chance to outshoot the cowboy for a freebie. You don’t have to double the money if they lose.

      (And if you didn’t bring your own gun, shame on you…unless you are a tourist from a gun free state, of course…loaners available.)

      • February 20, 2016 at 2:07 pm

        This is a biz, ain’t nothing free unless you earn it by out-shooting Wade…extra $20 is cheap for the chance to shoot the vintage Cowboy Colt .45 loaners and there’s always the slim chance you’ll win and eat free.

        Just like Vegas, everybody knows the House always wins in the long run, with just enough lucky bullseye winners to keep ’em trying.

        So 40 bucks a head for a real Cowboy gunfight, a belly full of great ‘Q and an eye full of great view? Sign me up right now ’cause they’ll be waitin’ in line, and if you beat the house and it’s all free? Like dyin’ and goin’ to Heaven…and if you don’t? Just like Vegas, you’ll be back to try again.

  • February 20, 2016 at 1:24 am

    A well rounded menu from a sure sighted man.

    • February 20, 2016 at 3:28 am


      “Ride. Shoot straight. And speak the truth.”

      *Jeff Cooper*

      • February 20, 2016 at 9:45 am

        Fill your hand, you sonufabitch!

        -Rooster Cogburn

      • February 20, 2016 at 2:03 pm

        Splitting the Herd

      • February 20, 2016 at 4:47 pm

        A variation of the oath of ancient Persian Imperial guards — the Immortals.

  • February 20, 2016 at 1:41 am

    Smoked sausage and barbecue beans in the slow cooker. I could teach that Naomi chick a thing or two about down-home cooking.

    • February 20, 2016 at 11:06 am
      Polly Cy

      Cornbread, once the burning question of jalapenos is settled once and for all.

      • February 20, 2016 at 11:16 am
        The Doctor

        Q: Corn bread with jalapeรฑos, or without?

        A: Yes. ๐Ÿ™‚

  • February 20, 2016 at 3:44 am
    Ed Woods

    Down home Israeli BBQ. This could get interesting.

    • February 20, 2016 at 8:56 am

      Kosher BBQ, mmmmm.
      Heck, while you’re at it, maybe lamb could be added to that menu? Are there any good lamb BBQ recipes? (I suppose it depends on how you define “BBQ”. How do you define “BBQ”?)

      • February 20, 2016 at 11:14 am
        The Doctor

        Technically, “barbecue” is defined (in American usage, anyway) as meat cooked “low and slow” over a smoky, indirect heat source, where the food is flavored by the smoking process. (For some reason, the British seem to think that “barbecuing” is what we call “grilling”: fast cooking over high, direct heat. Infidels. ๐Ÿ˜› )

        So really, any meat can be barbecued — including lamb. ๐Ÿ™‚ In fact, barbecued mutton is common in Kentucky, especially the western half of the state.

        Here in Texas? While beef is what we’re most known for, in reality, we’ll barbecue just about anything that’s tasty enough to eat. ๐Ÿ™‚ Many barbecue joints have chicken, sausage, pork, and even turkey, as well as beef — and depending on the area, you might also find lamb or goat on the menu, too.

        Mmmm… barbecue…

        Okay, if y’all will excuse me, I’m gonna head up the road to get some chopped-beef tacos for breakfast. ๐Ÿ™‚

      • February 20, 2016 at 2:53 pm

        Well said Doctor, well said.

      • February 20, 2016 at 1:24 pm
        Otto Didact

        Don’t but barbecued goat (cabrito) can be mighty tasty.

      • February 20, 2016 at 1:29 pm
        Otto Didact

        Meant to write “Don’t know bout lamb but barbecued goat” etc

        (Chris, we really do need an edit function.)

      • February 20, 2016 at 5:48 pm
        Chris Muir

        casual place here, nobody cares.:)

      • February 20, 2016 at 7:25 pm

        There isn’t one of us who hasn’t reposted with an explanation of the clumsy finger syndrome.

        Have a Shiner on me and forget it happened.

      • February 20, 2016 at 8:55 pm

        For the cabrito, I’ve found that freshly butchered, cut into large chunks and boiled with a little spice until the meat is about to fall of the bone is the proper meat-prep prior to putting it on the grill.

        With the right sauce, it will be the most tender and tasty stuff you’ll ever have. It also works well with venison and if the fat is ladled off prior to pulling out the meat, it takes care of that *problem* one always runs into with venison and lamb.

        It used to be real fun showing up at the church BBQ with the meat already prepped. When it came off the grill those little old ladies swore up and down it was the finest beef they’d ever had. They’d have had a fit if they’d known it was goat, but that’s yankees for you.

      • February 20, 2016 at 9:16 pm

        Oh Yeah! Stayed about 10 days at a little motel beside a 2 lane “highway” in Malawi. At dark the place would over flow with truckers avoiding axle destroying potholes. Their cooks made some mighty tasty goat.

  • February 20, 2016 at 4:30 am

    And the wait staff, ah, the wait staff…

    • February 20, 2016 at 9:44 am

      That would be the view…

      • February 20, 2016 at 10:45 am
        B Woodman

        Not to be confused with “The View”. (ptui!)

      • February 20, 2016 at 11:08 am
        Polly Cy

        Men. Get your priorities in order, fellas. This is BBQ. I want a DON’T wait staff.

      • February 20, 2016 at 1:48 pm

        “I want a DONโ€™T wait staff.”

        Presumably because the view is not your priority, whereas…well let’s just say priorities vary depending on the prioritizer.

  • February 20, 2016 at 7:36 am

    One should not be too concerned about a remote location for a BBQ joint … some of the best BBQ I have ever lapped a lip over was at a small place on the corner of Hwy 1431 and State Hwy 29 in central Texas. The restaurant was literally the only building for 15-20 miles in either direction. The place was always busy especially on Wednesday when your second meat on a double meat platter was free. We always scheduled our tech support trips to Kingsland on Wednesdays. Mmm-mmm-mmm …

  • February 20, 2016 at 7:37 am
    Bill G

    Speed’s fine; accuracy’s final.
    Wade didn’t get old by missing.

  • February 20, 2016 at 8:52 am

    I’ll have one of those full rib racks, please. Sauce on the side……

    • February 20, 2016 at 8:57 am

      I will take a full rack. Sauce is optional.

  • February 20, 2016 at 11:58 am

    Having finally moved myself to north Texas and sampled BBQ here – don’t know what all that other saucy stuff is. My nephew took me to Hard 8, and my wife n I have decided we have to do a state-wide BBQ tour to get settled in. Well that and a few gun ranges/shootist hang-outs too.

    • February 20, 2016 at 1:44 pm

      “…state-wide BBQ tour and gun range hang-out…”

      Come on down to the DDQ for a two-fer…make that a three-fer if wifey ain’t the jealous kind. ๐Ÿ˜‰

      Try for the bullseye with a fine old Cowboy Colt .45, fill up on your fave meat ‘Q, bottomless sweet tea, topless (almost) wait staff…man if somebody would do the DDQ in meatspace (heh), I’d make a special trip from teh fla just for the experience.

    • February 20, 2016 at 7:43 pm

      Welcome to Texas Pardner.

      The first thing to learn is to take it slow when the work is done. Unless you’re still in the younger set whereupon there is no limit on things to do.

      I had a friend ask me online one time … “Why do you live down there where the summers are in the triple digits, the rattlers are six foot or better full grown and the country is so danged unpopulated?”
      I answered with … Well the heat keeps the wimps away, the rattlers repell the tenderfooted city folk and the wide open spaces give a person the room to be true to themself and besides … (I am a hetero Male of the species …) have you seen The Women they grow down here? Whee – yeww!

  • February 20, 2016 at 9:14 pm
    Spin Drift

    Just participated in continental pheasant shoot and lunch south of Auburn. The birds were fast and the lunch was slow cooked pork shoulder, baked beans, potato salad, cole slaw, white bread, pickles and still warm from the stove banana pudding. I think you can put this combination on the Official DDQ menu as “The Continental.”

    Still licking my lips
    War Damn Eagle

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