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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-24-2011, 09:32 PM | #151 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-24-2011, 10:01 PM | #152 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I can't, and won't be responsible for others obviously, and thought that since you are dishing it pretty hard to 'our side' that you would handle with humor a logical rebuttal. To me, it must all be in fun because nobody has a right to mess with other people's preferences in my book. I haven't taken you seriously. The argument I made is sound though, even if it is delivered in fun
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10-24-2011, 10:07 PM | #153 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
I’m going to challenge you on your comment. This weekend I put 24 pounds of chicken thighs and 28 pounds of chuckie on my custom offset. I burn both charcoal and wood depending on desired temps…the charcoal will keep temps about 250F, and the wood will kick up the temps to 300F-350F. I SMOKED my chicken and chuckie for 2 hours. I then foiled my chuckie’s. I then BBQ’D the chicken by adding wood to get temps up. After a short time (Maybe 20 minutes, not sure as I was on this forum having fun with some of the others on this very forum). The chicken crisped up as well as any fried chicken I’ve ever eaten. Finally, I let my chuckie’s sit in the foil for a couple of hours, followed by a final half hour unfoiled, until temps reached appx. 200F internal. BTW, Chuckie’s came out great also. To Recap: Smoked both chicken and chuckie Foiled chuckie while at the SAME TIME BBQ’d chicken. The entire time, the chicken and the chuckies never moved. The only thing that changed was the cooking temp. I’m pretty confident that my cook involved BOTH Smoking and Barbecuing. The BEST part was, both the chicken and the Chuckie’s were cooked the way I like em. |
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10-24-2011, 10:09 PM | #154 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
I forgot, what was your argument again? Were you the guy that likes you meat undercooked? |
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10-24-2011, 10:16 PM | #155 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Nope, I'm the guy saying eat it how you like it and don't mess with other people's happiness by spouting nonsense science or high school dramatics
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Hold my dang beer... |
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10-24-2011, 10:28 PM | #156 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
http://www.google.com.au/imgres?imgu...QEwAg&dur=4658
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Hold my dang beer... |
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10-24-2011, 10:29 PM | #157 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Sorry to say tortaboy, you only BBQ'ed your chuck and chicken. If you were actually smoking something you would be trying to preserve it for storage. The way you cooked your meat is BBQ.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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10-24-2011, 10:34 PM | #158 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Guess I did a 2 hour BBQ on my chicken, and a 10 hour BBQ on my chuckies huh?
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10-24-2011, 10:39 PM | #159 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Check this out.
Our local Vietnamese resturaunt hooked us up with this specialty. They own the fresh killed poultry place next door. This is a dish of mixed chopped ducks organs and blood, the duck was killed to order and the dish was served raw with a little lime juice fsh sauce and garlic. MMMM MMMM good!
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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10-24-2011, 10:42 PM | #160 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-24-2011, 10:44 PM | #161 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Woops....you are correct. I often use the term barbecue and smoked interchangeably. My bad. |
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10-24-2011, 10:48 PM | #162 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Get a fresh oyster. Eat it RAW. I mean it. Right from the shell. Crikey!The danger! We are still having fun aren't we guys?
__________________
Hold my dang beer... |
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10-24-2011, 10:51 PM | #163 | |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
Sorry, I won't be able to join your club. I enjoy my beef R-MR, chicken done at 165, pork pulled at 140, lamb R=MR, sushi is great, and tuna seared on the outside and rare in the middle.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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10-24-2011, 10:52 PM | #164 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Oh man, I love oysters! The 'R' months have started!
__________________
[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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10-24-2011, 10:59 PM | #165 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I'm with you Cap!
For the record, I like different cuts cooked to different doneness, love mutton and certain lamb cuts well done. Some beef cuts medium. Fresh caught prawns I eat with chili, lime and garlic and cilantro, cleaned and squirming. It just depends.
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