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**Brian Ketelsen:** Let's skip the GopherCon question... We can do those later, because there's a handful of them. And that was also by Martin T. von Butler. |
**Adam Stacoviak:** Yes, that's a cool name. I didn't see the von Butler until I was sort of talking, so that's why I was all jacked up, but... That's how it works. Casey Wilson is next up though... Thank you, Casey, for submitting this question. This was on Twitter, is that right? This is to you, Erik? |
**Erik St. Martin:** This was on Slack. I think we were just chatting back and forth... |
**Adam Stacoviak:** Gotcha. I'm gonna summarize it, basically... "Bringing up the [Gopher Review Channel](https://gophers.slack.com/messages/goreviews/) would be cool. I think not a lot know that you can get full-on code reviews/help. Also how Johnny was talking about naming conventions and using more descriptive names... |
So let's start with the first one, which was the Gopher Review Channel - what is this? |
**Erik St. Martin:** I guess we'll start there... That's more of an awareness thing. So on the Gophers Slack there is a Reviews Channel with lots of people who just camp out there and are happy to do code reviews for you. So definitely reach out with problems and questions there, and send them your code. Lots of people... |
\[16:08\] And then [Johnny Boursiquot](https://twitter.com/jboursiquot) was talking about naming conventions... The other day we were talking about whether or not we should have one-letter variable names and things, and those are some of the topics we discussed in those few channels. Basically, this was like the closer... |
**Brian Ketelsen:** Yeah, that's actually in the Go styleguide, by the way. |
**Erik St. Martin:** Oh yeah, that's right, it is. And then the third part of it was more on a personal note, and that was barbecue, "What is your preferred [cut of meat](http://www.chicagomeat.com/wp-content/uploads/2014/12/cow1.png) and wood type for smoking? Just sayin'..." |
**Brian Ketelsen:** That's a good one. |
**Erik St. Martin:** Who wants to go first? |
**Brian Ketelsen:** I'll start with the meat - my preferred cut of meat these days is a sirloin roast... |
**Erik St. Martin:** Nice. |
**Brian Ketelsen:** And I found them at Costco... They are roughly a third of the price of prime rib, and maybe 90% of the awesome flavor of prime rib. So for a ridiculously lower amount, you can almost get prime rib. In fact, I'm cooking one tomorrow... It's like a eight or nine-pound roast, and I think I paid $27 for... |
**Adam Stacoviak:** What is it about the trees...? Or the wood, I guess, because they're no longer trees, they're now wood, which is pretty funny... What is it about the wood type that brings out flavor? |
**Erik St. Martin:** Each one of them kind of has their own unique flavor and how potent they are. Oak is a much more bold flavor, hickory has a much sweeter taste to it, pecan is similar, except probably milder... |
**Brian Ketelsen:** It's mildly sweet, yeah... |
**Erik St. Martin:** Yeah. Mesquite is very, very potent... |
**Brian Ketelsen:** Strong... It's a little bit bitter. |
**Erik St. Martin:** But most people usually use woods that are local to them. If you go to Texas, it's a lot of post oak, and things like that. |
**Brian Ketelsen:** And mesquite. |
**Adam Stacoviak:** That is so funny... There's literally a place here in Houston - and a street - called Post Oak. |
**Erik St. Martin:** And then Georgia uses a lot of peach tree and stuff like that. So a lot of people use what's nearby. |
**Brian Ketelsen:** And that availability of wood shapes the regional flavors, too. In Texas, the regional flavors are sharper because of the woods that are available and in South Carolina they're more sweet because of the woods that are available. |
**Adam Stacoviak:** So that's why when you travel food tastes different, especially if it's smoked, in this case... Or at least barbecue tastes different. Because when you come to Texas, you come for steaks and you come for barbecue. There's no other reason to come. |
**Brian Ketelsen:** It's a different story, yup. |
**Erik St. Martin:** So I think we can probably make this question more generic to also the type you like to eat, so in case anybody here does not barbecue themselves... |
**Brian Ketelsen:** What's your favorite cuts of meat and woods, Erik? |
**Erik St. Martin:** I'm gonna have to go with brisket, and I think that's just because that's like the king of barbecue... You can perfect that, you are-- |
**Adam Stacoviak:** Burnt ends, \[unintelligible 00:19:26.22\] |
**Brian Ketelsen:** Erik's brisket is to die for. Some of the best I've ever, ever had. |
**Erik St. Martin:** I need to do another one, but yeah, definitely brisket. I like hickory a lot. I probably cook the most with hickory. Oak's good... I've got some black cherry that I'll throw in once in a while too, but for the most part it's probably hickory. How about you, Carlisia? Do you like eating barbecue? |
**Carlisia Thompson:** \[19:55\] I don't eat much meat these days, but I did in the past... Brazilian barbecue, Rodizio, that kind of thing. I'm not as knowledgeable as you, especially when it comes to American cuts of meat, because in Brazil some of the cuts of meat are different. |
**Adam Stacoviak:** Educate us, tell us... |
**Carlisia Thompson:** I don't know enough to -- I don't even know how you call stuff here... |
**Adam Stacoviak:** So they're just called different, right? |
**Carlisia Thompson:** I just know that, because when Brazilians want to barbecue and they want a specific kind of meat, they go to the Brazilian meat store, because they're gonna cut the meat that way, and you don't get that cut of meat. |
**Adam Stacoviak:** We have a couple places around here that are Brazilian, and when you order it's different than a traditional steakhouse, for example. |
**Carlisia Thompson:** Yeah, yeah. And I'm talking about Brazilian in the U.S., outside of Brazil. But when I did eat a lot of meat and I'd go to Brazilian Rodizios, I remember I like a lot the hump - do you know what I mean? Like, some cows... |
**Adam Stacoviak:** Maybe it was rump... Was it rump? Rump roast? |
**Carlisia Thompson:** No, the hump, like on the back of the animal. |
**Adam Stacoviak:** Really? There's meat back there? |
**Carlisia Thompson:** Yeah, it's very fatty, it's very most, and whatever marinade you put on it, it holds it up pretty well. For example, I like brisket, but I don't think it tastes right; every brisket tastes the same. The texture changes, some are better than others, but... |
**Erik St. Martin:** Yeah, so the difficulty -- and this is where you get into animal anatomy... So up near the back there aren't as much working muscles, so that's where the prime rib and all your ribeyes and all those good steaks come from. But in the cow, the brisket is in the breast area, so it's a really tough mus... |
**Adam Stacoviak:** Their heads... Their heads are huge, you know? |
**Erik St. Martin:** Yeah... So I think that's one of the reasons that I like that cut so much, is it's so tough... There's like this perfect balance between -- if it's not cooked enough, it doesn't break down and it doesn't become tender, and it's just tough and bland, and if you cook it too far, it becomes more like ... |
**Adam Stacoviak:** Is that where the term fatback came from? |
**Brian Ketelsen:** Could be. |
**Carlisia Thompson:** So I just looked up the cuts of meat that I was talking about. In Portuguese it's called "cupim", and in English it's called "hump steak". |
**Brian Ketelsen:** I've never heard of it, that's awesome. |
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