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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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Thread Tools |
10-07-2009, 08:35 PM
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#16 | |
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somebody shut me the fark up.
  
Join Date: 06-28-09
Location: Lynnwood, WA
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Quote:
I moved to Washington from El Monte, CA. so I know about BBQing Japs. That Dorset Naga sounds off of the charts hot! 
__________________
Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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10-07-2009, 08:41 PM
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#17 | |
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Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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Quote:
__________________
James. I use a Char-Griller: the gateway smoker. |
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10-08-2009, 01:48 AM
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#18 |
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Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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when I make mine I de seed and run a spoon or my thumbnail on the inside to scrape off anything thats left of the membrane or seeds and they arent bad at all. I have a friend who feels that salt is too spicy and he will eat them.
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