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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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Unread 12-10-2010, 06:45 PM   #1
barbefunkoramaque
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Default Hoochie Coochie Loins - NEW Video and Pron Lesson

Hoochie Coochie Loins

Attachment 48172

Inspired by Buddy Guy’s Cover of the Song


Liner Notes on the Front Side


Attachment 48186

Popdaddy and Buddy Guy toured the world at the dawn of the blues/funk/soul movements and were indeed once highly competitive. As true music was gradually replaced by what we have now and their careers both waned they each had to make ends meet. While Buddy kept touring Popdaddy purchased the word “mediocre” (to which he charges a royalty to those who ever use it) and dabbled in new technologies such as computer software that is reported to be able to charge a fee to record companies for actual songs played inside our heads over and over. As Popdaddy grew richer his influence on music atrophied while Buddy’s grew. One thing left was Popdaddy’s love for all things funky. He credits this recipe, performed by Donnie Thomas, his valet and chef, to his old nemesis, Buddy Guy. The footage in the attached video is as important as the instructional.

Hardcopy recipe for those who are UNFUNKY

For those who are FUNKY and love the Blues – see the video version.

VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO




The Bassline – Mushmouth on Crack Stuffing

Saute some Mushmouth in some Jessie Johnson or Frank Sinatra – add a little Butt rubb.

Attachment 48173

When wilted a bit add copious amounts of Rick James.

Attachment 48174

In a separate pan, oven sauté a trinity of Prince, Drells, (Or your favorite Archie Bell or even just Boosty), and some Don Cornelius.

Once you have a nice liquid and Rick James is all sweaty and tender, make it funky with each other.
Attachment 48175

Then add Billy Ocean, and any longer cooking Rice on the Wild Side.
Attachment 48176

When the Wild side is halfway done add the Pat Boone Style Rice.

Finally, Diddy your skillet with some more Billy Ocean, your fav rub and some Jerome Skuhskagagracy (only Neil – Bigmista, knows what this could be). Bake until just this side of done.

Add the Ike Turner Chokehold and then some of Ike’s juices as well.
Attachment 48177

You now have the bassline Rice stuffing to break it out in a cold sweat for a boogie night so that the next day you can attack the bootie from the back without it getting skanky and all James Taylor on you. Always stuff a cold loin with a chilled bassline. Never stuff a loin with warm stuffing then let it sit for any time at all.


Cut the Loin as seen.

Attachment 48178Attachment 48179Attachment 48180Attachment 48181


Attachment 48171
Let the loins rest unfurled in their seasoning making all things funky for a boogie night. These are about 10 loins, seasoned and drizzled with marinade.

NEXT DAY!!!!

Stuff and Tie.
Attachment 48182Attachment 48183

I stuff in whole sections then cut in half. These are hard to maneuver when they are 2 and a half feet long.

VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO

Hornline - Lay Down the Boogie Glaze

Best Practices (not entirely seen in film version)

3 Parts James Brown
1 Part Sir Duke/Italian Arethea Franklin Mix
1 Part Fred Wesley
1 Part “Lay Down the Boogie and Play that Funky Music ‘til You Die” that has been Tito Puentized

Make it Funky then add some Heatwave until you have it at a Phillup Bailey for about 20 Minutes.

Baste When internal of the Loin is about 150. Attachment 48184

Remove string and slice and stairstep… drizzle sauce over the top.

Attachment 48185 Showing not the stairstep but one of the loins being wrap for freezing and sale.

VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO
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Last edited by barbefunkoramaque; 04-03-2011 at 02:30 PM..
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Unread 12-10-2010, 07:00 PM   #2
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That was so funky I covered my face!
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Unread 12-10-2010, 07:09 PM   #3
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Do not forget to click the video Chris.
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Unread 12-10-2010, 07:19 PM   #4
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what happens at 9:42 sounds as funky as my Rib Glaze in here
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Unread 12-10-2010, 08:05 PM   #5
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very funky! thank you!
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Unread 12-10-2010, 08:43 PM   #6
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I am completely enthralled. That was the best one yet. Definitely going to watch that one again and this time keep my eyes open.
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Unread 12-10-2010, 09:13 PM   #7
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Quote:
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Do not forget to click the video Chris.
OK, you got me. I got through the first 5 minutes and then the video started freezing up on me, so all I could hear was audio but no video. I'll have to try again!
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Unread 12-10-2010, 10:12 PM   #8
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PopDaddy...is BACK...!!! Major League Awesome Brother Smoker!
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Unread 12-10-2010, 10:25 PM   #9
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Quote:
Originally Posted by bigabyte View Post
OK, you got me. I got through the first 5 minutes and then the video started freezing up on me, so all I could hear was audio but no video. I'll have to try again!
Me too Chris, go to full screen. Mine worked there. That was great.
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Unread 12-11-2010, 09:00 AM   #10
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A couple of other tips.... save the "lay down the boogie" juice as a medium to adjust thickness and how much background cherry flavor you want. Do not throw it away.

I usually make the pot and set it on the shelf near the back of the pit (next to firebox) It simmer well and the sugar break down. It also gets thicker... I simply pour in the juice and mix.

This is a wondrous glaze and sauce you can taylor rain with your own rubs. Great on ribs and I find it does not distract on ribs as much as you think. It seems to bond more than lay on there like sauce. this kind of seals the ribs too. ratios are stolen from danny gaulden but for ribs DEFINTELY lay the glaze on the MINUTE they come off. I actually flp the ribs on the grill, slather the bottoms, turn and slather again then pull off... remember, I use MY OWN 'READ AND WEEP" method so when I open my ribs up they are prime for sucking in the flavor like Allie Sin
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Unread 12-11-2010, 09:02 AM   #11
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so anyone get what the Ike Turner Chokehold is????
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Unread 12-11-2010, 09:06 AM   #12
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I've watched that one twice. The problem is that music is sooooo funky I have trouble concentrating on anything else, much less the cooking process. Great looking ribs though.
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Unread 12-11-2010, 09:19 AM   #13
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was what happend at 9:42 funky or what????
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Unread 12-11-2010, 09:48 AM   #14
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Quote:
Originally Posted by Gore View Post
That was the best one yet.

That's what I was thinking!
It had Phunk all over it.
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Unread 12-11-2010, 09:50 AM   #15
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Quote:
Originally Posted by barbefunkoramaque View Post
was what happend at 9:42 funky or what????

The L0in Shaker!?
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