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Everything posted by tony b
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@amusedtodeath - thanks! That jerk is seriously righteous, mon; but, where was the rice to go with the peas, mon? @Bruce Pearson - Beware the Jamaican rub in your Dizzy Pig set - that sh!t will probably kill you! If you want to experiment with it, I'd suggest mixing it with the Pineapple Head (1 part Firewalk to 2 parts P-head) to cut the heat down, but stay in the same flavor profile. @alimac23 - very nice bread, regardless.
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Could not help myself captioning this
tony b replied to Aussie Ora's topic in Jokes, Ribbin' & Misc Banter!
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@Chanly1983 - Woo, Hoo, Great news! Here's a great place to get some red oak for doing your Santa Maria style tri-tips! https://fruitawoodchunks.com/shop?olsFocus=false&olsPage=products/california-red-oak-wood-for-smoking @chris hale - don't feel embarrassed about not getting all the jargon we toss around here. Just ask - we're a friendly bunch - usually!
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In general, briskets take longer to cook than pork butts, as a reference point. Actual time depends on cooking temp and size of cut (whole packer cut, or just the point or flat). A whole packer cut cooked indirect at 275F generally takes 12 - 14 hours. If you drop the temp down to 225F add on another couple of hours. A point or flat, knock a couple of hours off those times. YMMV
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Vegemite is a thick, black Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives.
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Nice that you got a call up! How'd the team do overall?
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Yeah, those silly beets gave it away! @Aussie Ora - see you cooked it indirect. Did you do a reverse sear at the end? That Bayou-ish rub is for doing Cajun blackening style - it works best under direct high heat.
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Rightfully so. I've cut myself several times on them. Be careful, the tines are very sharp down the edges. One of the reasons that I rarely use them now. Plus, a lot of times, I have to tie food onto them with butchers twine to keep things from falling off into the fire. Kind of defeats the purpose in my mind.
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Hoard that stuff! You can't get more right now. Fortunately, I can get Rockwood locally at a BBQ Grill store. I like it a lot better than Fogo. I think that I mentioned before that I'm trying the Blues Hog charcoal right now, same store sells it. I'm liking it, too. https://www.amazon.com/Blues-Hog-Premium-Hardwood-Charcoal/dp/B01N1YQMAN Anybody tried the KJ lump? Good price point for 20 lbs and Prime shipping. https://www.amazon.com/Kamado-Joe-KJ-CHAR-Lump-Charcoal/dp/B004JMZDB6 Or this one, which I've never seen before? Naked Whiz likes it. https://www.amazon.com/dp/B01D5DDT0G Gonna hit the BUY button on Amazon for both and see how they cook.
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Oh, hell no. Do I look like MacKenzie??
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I'd take that over flowers any day!
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You're doing all the same things that most of us did to get ready, too! Is your freezer stocked yet?
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Tonight I tried out a new Trader Joe's pre-marinated meat - Chicken Shawarma Thighs. Folks, this one is a "keeper." On the grill, basket splitter, with a chunk of peach wood. Dome @ 375F. Served with pita pockets, homemade tzatziki sauce, red onion, red leaf lettuce, and purple crack seasoned diced cherry tomatoes.
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Your best bet is to ask Bob over at Guru. He's like Dennis. He'll work with you to make it work.
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Hey, at least he isn't Bosco - that was an adventure!
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Very nice. I know one household with a happy dog. Traditional pichana doesn'thave a lot of seasonings during the cook s&p mostly, maybe a little garlic. Make a nice chimichurrie sauce for dipping the meat in at the table.
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@Chanly1983 where you at? I'm in eastern IA (Cedar Rapids). Been so long ago that I don't remember exactly how long it took. But, however long it takes, it's well worth the wait!
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@Aussie Ora as the Steppenwolf song says "Goddamn the pusher man!"
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Don't know anything about Fireboard, but if you're buying a Guru, all you have to do is ask for the fan for the KK. Dennis had built the port on all models to fit their fan exhaust. No adapters needed. Plug & Play, baby!
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The leaves aren't anywhere close to the intensity of the berries. I have both. I was the one who coined the name "Purple Crack" given how instantly addictive this stuff is. I use it all the time. Fortunately, I still have 4 dime bags left out of last year's kee. Hoping it gets me through this year's drought!
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ckreef posted a grilled half head of cabbage, with vinaigrette. I've done it once - very tasty. I'd eat everything on that menu - crazy, insane goodness! Mangalitza pigs - Oh, Hell-yall Yes!!!
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I'm in the cook first, separate later, camp. Much easier. Please post pics of the burnt ends!
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I vote for the daughter!