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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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07-22-2012, 03:47 PM | #121 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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^^^Yep, close up the hi-hat and shake it like you mean it!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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07-22-2012, 06:29 PM | #122 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Agreed!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-22-2012, 06:29 PM | #123 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Speaking of BBQ sauce, check out the latest issue of Smoke Signals.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-23-2012, 07:22 PM | #124 |
Knows what a fatty is.
Join Date: 07-25-11
Location: Lake Grove,NY
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Man, this sauce is outstanding. I made it yesterday morning and let it sit in the fridge. I used it on some UDS thighs tonite... Perfect. I used tabasco sauce this time and I look forward to trying it with Crystal next.
Thanks for the recipe. |
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Thanks from:---> |
07-23-2012, 07:25 PM | #125 |
Full Fledged Farker
Join Date: 03-07-12
Location: Athens, Ohio
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I made this sauce this weekend for my carolina style sammies and this stuff was farking fantastic!!!! People went on and on about how much they liked it. I like it so much I ate it on a salad tonight. I can guarantee this will be a staple in my fridge from now. Thanks so much for the recipe!!
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Kamado Joe Classic, Pellet Boss Pro Series 4 Vertical, Chargriller Kamado, Weber 22.5 Kettle |
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07-23-2012, 07:34 PM | #126 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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I'm on my second batch since FRIDAY!!
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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Thanks from:---> |
07-23-2012, 10:42 PM | #127 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-23-2012, 11:06 PM | #128 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Hmm...quick refrigerator pickled cukes sound excellent. Gonna make some.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-24-2012, 01:27 AM | #129 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Yes, it doesn't last long, more than half of my first batch is already gone within two days, looks like I have to prep a jar of sauce every week now.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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07-24-2012, 09:48 AM | #130 |
On the road to being a farker
Join Date: 01-03-12
Location: york,pa
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What kind of meat would you say this goes with the best
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Oinkin All Night Long BBQ |
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07-24-2012, 10:01 AM | #131 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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I'd say definitely pork, pork and some more pork! That sauce is a real game changer, I had planned to make brisket next weekend, but the family demands more pulled pork. So more pork it is!
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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07-24-2012, 10:40 AM | #132 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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This sauce goes great on some brisket for sure.
I also caught myself putting it on my steamed broccoli which was amazing.
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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07-24-2012, 10:51 AM | #133 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I am beginning to think.... this might be worse than the V8/tomato juice debacle of 2008.... with as many of us all the sudden drinking either Shack Attack or Purgatory..... uh.... we may need to check with our doctors.... the human body (esp aged ones like our) may be able to handle the intake of the ingredients... we have simply made an easy way to ingest things that were designed initially to be squirted on in moderation.... the squirting of Shack on fresh Peaches comes to mind...
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07-24-2012, 10:56 AM | #134 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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I haven't drunk any over ice yet...but I've definitely been tempted. I do think it would be *awesome* mixed into a bloody mary....
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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07-24-2012, 11:33 AM | #135 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Let's just say I haven't had a bloody mary in 12 years.... until I made this sauce, rather purgatory, which is basically, LOL< Shack made into a bloody mary mix, I went out and bought liquor for a bloody mary
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