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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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06-04-2013, 03:35 PM | #76 | |
Got Wood.
Join Date: 08-11-12
Location: Warren, NJ
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BTW, congrats to Butcher Dave, I should have said that from the top. |
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06-04-2013, 03:51 PM | #77 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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My guess is it's easier to refer to all butter/butter substitute products as "butter." That's the way we do it in my house, I don't ask for the smart balance buttery spread, I ask for the butter.
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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06-04-2013, 04:10 PM | #78 | |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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On a side note. RIP Deacon Jones. The originator of the term sack.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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06-04-2013, 04:12 PM | #79 |
Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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06-04-2013, 07:24 PM | #80 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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For the juice we mixed with our Pork injection I use Welch's white grape juice with Peach (it is found on the non refrigerated shelf), The blue butter (sorry margarine) bottle is not what it looks like, on the ribs the only thing was really just the water. Thats all I can think of. If you see anything bring it back up here and I will comment on it.
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06-04-2013, 08:32 PM | #81 | |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I loved your comment about spices being dehydradated and needing to be re-hydrated. So much so that I paused the TV, looked at my wife and said, "Wow, such a simple concept, so obvious, and I never thought about it". Great job on the grilling Sir, very well done. Oh...would it be rude of me to ask... Was any prize money given for that show? I know they talk about the grand prize and the big picture, but I wondered if there was any compensation by the organization, the network, or whoever. Thank you! Bob
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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06-04-2013, 09:50 PM | #82 | |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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06-04-2013, 10:11 PM | #83 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Seen one Pitmaster, ya seen em all! Congrats on your win David! I was rootin for ya! Now down to the good talk. I'm curious how long yalls plates sat before they actually tasted em? Also I loved the comment about the guys dull knife! I love my boning knife and could do a whole Cookoff with it. Any best boning knife brand? I have a victorinox but it has to be steeled pretty often to cut like I want it to. Was wandering if there was like a high carbon you reccommeded.
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06-04-2013, 10:20 PM | #84 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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You may have not won any money in that episode, but it has to pay off with sales. My mother of all people called Monday and said that she spent close to a hundred dollars on your website and the only thing she knew was that I use some product of yours, but didn't know what. I laughed my butt off and the good thing is now I get to experiment with several things. Your products that I've used are fantastic, I know why your slogan is "Trust your Butcher"
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"Rural Route BBQ competition team" |
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06-05-2013, 02:33 AM | #85 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Just caught the episode on IN DEMAND. Way to gave Dave! And the color that you got on them ribs, beautiful!
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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06-05-2013, 04:36 AM | #86 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Margarine tastes like crap and butter tastes like mothers milk. Parkay is no exception to that rule. |
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06-05-2013, 05:24 AM | #87 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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If you want Links
G'Day to all Brethren unable to watch the show outside the USA.
If you want a link for download, please PM me and I will provide them when it becomes available. This may take days or weeks depending on when the cappers put it up on Usenet and you'll have to be reasonably quick after I post the links. Current shows do not last long on the fileserver sites before they are deleted. Cheers! Bill
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A butterflies wings. About to bring down everything... |
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06-05-2013, 05:43 AM | #88 |
Found some matches.
Join Date: 05-17-13
Location: jobstown, nj
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i agree... Grassfed whole butter or GHEE tastes way better than margarine could ever wish to and if your worried that butter has to low of a smoke point use ghee which has a 400 degree smoke point and is super rich. Not to mention the positive nutrients of grassfed butter like butyric acid which has anti cancer properties and conjugated linoleic acid that aids in weight loss. yes good butter can help you lose weight..
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06-05-2013, 06:30 AM | #89 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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It sat a few hours in cambro's. We were around back in the "Pit" so it was hard to tell exactly when they started and stopped. But it was a few hours.
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06-05-2013, 06:55 AM | #90 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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So what types of knives you use? Just curious if there is that much of a difference? I was looking a the shun which is a harder steel and supposedly holds the edge better.
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