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Everything posted by Porkchop
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dang it deej, i told you, that's THURSDAYS!
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curly, whatever you say, you are wrong and should be ashamed of whatever you say and how it will make somebody feel. war; your fault. obesity; your fault...oops, wait, that's mine erectile disfunction; partially your fault (you need to stop showing your girl's picture here!) oh, nice kk tho, for a tile job anyway. GO TEXTURED! RAH!
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yep. customer service division... what you can't see are the vultures circling overhead...
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is sanny still here??? can we stop now? you know, she totally digs me, dude...
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- curly - sorry dude; was totally joking. the whole "sour grapes" was a callback to the wine stomping thread! lets make up honey :* - sam - don't apologize to majestik, of all people! he'll just get used to it... - majestik - hahahahahaha! your mexi-k looks like the victim of a mob hit! take him out to the desert and put one in his brain! his head got blown off! either that, or he died of thirst, like your grass, and his head just fell off! i'll sell you kong for 250 and include a roll of tinfoil and a patch of astroturf!
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wow! so now they have pumps you can use on your hands too, huh?
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typical reply from someone from the small "hands" tribe!
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yeah, sanny, but i bet you have smaller hands than i do i can't get my hand thru the lower draft door on kong without barking my knuckles, and then i don't have enuf maneuverability to light from below. you know what they say about guys with big hands, right? we have a harder time fitting them thru a #7 draft door
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c'mon curly, you don't have to be like that. i'm being honest too! your ribmonkey is ugly enuf to make paint peel. but i really like that color. we have to be "on our honor" to be honest, but we also have to be able to reserve the right to disagree, and still be able to get along. i think LeadDog can handle a little friendly ribbing about his yellow smoker from you. now, if it was PINK, i don't think any amount of antiquing could make me like it. but a certain MONKEY would go APE over it! peace! continue to be honest with your opinions; just don't assume i'm not also just cause i don't happen to agree.
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THAT is cool! i can see the blue one in the back too! the "antiquing" or whatever really does look great! guess you cant do that with the black, but i'd love to see that effect on a firebrick red!
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oooooo, i can hear that ol' lion roar now, huh??? what did you order, curly? majestik, you are the KING dude! i think the upper draft would look nicer if it were accented with a bit more duct tape and some tinfoil! oh, nice lawn by the way
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personally, i think it looks pretty cool! i would like to see it in its new home too! y'know, it's really kinda sad when the "have-nots" go spouting off on how somebody's cooker looks! what do they call that? "sour grapes" maybe?
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so the other day, a buddy from work got a free ECB and he's a noob, so he asked me to come over and give him a lesson. 2 whole chickens were destined to meet the heat! i brought some items to give him, which included some lump (to let him know not to use briquettes!) and my old chimney. so, last nite, i go to light larry, and lo, i haven't yet replaced my chimney! soooo, i balled up 4 sheets of newspaper, cleared a space in the middle of my fire grate and placed them there. then i surrounded with lump and dumped a bunch of lump on top. finally, i took my fancy new bbq lighter with the flexible tip, and lit the paper from the bottom, thru the lower draft. dome down, both upper and lower drafts wide open. went inside to prepare boneless skinless chicken boobs and thighs, and took like 10 min to play a few volleys of ping pong. came outside, and the needle was wrapped AGAIN to 200! this took like 10-15 min TOPS! screwed up the cook, as i kept getting distracted by video games and ping pong, but i learned something very valuable! was never able to do that with kong, cause the coal grate was too hard to reach thru the lower draft (i'd tried this before!). now, i don't know if i'll bother to get a chimney, this worked SO well! no guru, no hairdryer, no fan, NO PROBLEM!!
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oh wow! you had me at "furry flavor crystals"!! hahahahaha!
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well, lead dog, i know you are a cali boy, so something like "mellow yellow" or "yukon", as in gold, or "california gold" like a DIFFERENT kind of "gold" after all, it does send up smoke, right??
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sanny, fyi, i have a meathanger for my #7 that i've used once. same problems; couldn't do indirect with the hanger because it hanged too low in the cooker. if you want to do a chicken sitter, try beercan chicken; if you don't like beer, well, i've used a tempered glass jar (like for canning) and put wine and bay and stuff in there. kind of an "inside out" coq au vin.
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i can accept that fox news made a blunder like this, but our military?? a hummer that runs on a cup of water? honestly, while there's the whole "thousand dollar hammer" thing, would the military consider this technology if it was so BLATANTLY phony? my first answer would be "no", but then again...
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well, i REALLY enjoyed my cookout friday nite. did some sams club T-bones, roasted bell peppers & bermuda onion, and mashed sweet taters. let me tell you about this cooker of mine; i knew i wanted volcanic temps, so lots of lump, dumped a full chimney of hot lump on top, and opened her up all the way. went upstairs to prep my food, and came down about 15 min later to find my therm reading only 250... so i thot! i had wrapped the needle. while i'm sure it's not calibrated to read accurately after wrapping the needle, i figure temps were in the 1000 range! fiddled a bit with upper and lower draft and got it to drop a little (didn't want it much lower), but then right back up and stable at 200. 2 observations: 1) turbo temps are daunting/dangerous. just opening up larry, i got a good blast of hot air. not enuf to burn, but it did make it difficult to spend too much time putting steaks, pork tenderloin, and peppers on the grill. flipping was daunting too. had to wear a glove with the tongs and bob and weave to keep my face from baking. 2) 1.5" thick t-bones: 3 min per side on MAIN GRID at these temps (wouldn't have been able to get to the searing grid at these temps with the equipment i have) to a beautiful, buttery medium rare! nuff said! sorry, no pics! i woulda lost a hand if i'da tried keeping the family from this bounty! my petite, eat-nothing wife had seconds on the pork loin and grilled peppers and onions. i love this cooker!!! i am gonna need to get that high temp automotive gauge now! i should also mention what peace of mind i got from the fact that i didn't have to turn any lock nuts to keep the dome propped open. i knew i could just unlatch and step back in case of backdraft! that spring-loaded lid is a huge safety factor imo! oh, and for any interested parties, i'll sell my mexi-k to you for $250 as is if you come pic it up!
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nice slabbies!!!
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Think it's time for some steaks on Larry this weekend. steaks, sweet taters, some roasted peppers, maybe some illini super sweet corn! stay away from that bagged spinach!
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there's this really old pizzaria in NY i saw a show about. the ovens are coal (not charcoal) fired, and they use temps over 1000! personally, things get difficult over 650. i like my thin crust done at this temp. "hand toss" style (not thick, not thin) at 550.
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what happens when you rub his belly???
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awesome Tobias!! that's why we call this the learning place! thanks for stepping out of the boat!
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no way! if we didn't experiment with things we are unfamiliar with, we wouldn't learn as much. i sincerely wish you good luck and look forward to your report of the results. just because others have done it one way doesn't mean you cant try something new. who knows what you'll find out! so good luck!