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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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08-01-2009, 09:40 PM | #61 |
Knows what a fatty is.
Join Date: 07-25-09
Location: Seymour,TN
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Whew!!!!!
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08-01-2009, 09:47 PM | #62 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I know, I know, LOL
I think the topic sort of what NON BBQ items have you put on your smoker that were Excellent.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-01-2009, 10:06 PM | #63 |
Is lookin for wood to cook with.
Join Date: 06-13-09
Location: Yorba Linda Ca.
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I seems to me that we are faced with the “problem” that English is a living and growing language. Clamor was once a kind of sword, now it’s expanded to include kind of explosive. Corvette was once a kind of military ship, now it’s expanded to include a kind of car. Mercedes was once a proper name for a girl, now it’s also expanded to include a kind of car, green was once just a color, now it’s expanded to include a movement and a life style. Barbeque may very well once have been just about pork (I don’t know, I wasn’t there); but, it seems to me that it has expanded beyond that.
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08-01-2009, 10:13 PM | #64 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am going with Big Al's definition, except substituting my smoker for his.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-01-2009, 10:22 PM | #65 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
English on the other hand is a non-romance language that wants desperately to be one.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-01-2009, 11:08 PM | #66 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I'm gotta go watch the Primal Grill 2009 episodes before the OL deletes them from the DVR. You guys battle it out! Will check in later when when I need a reality check.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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08-01-2009, 11:33 PM | #67 |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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I'm not afraid to say it....Donnie is my hero.
Oh....and I like the McRib. I don't know what it is.....but it's the kind of thing that I'll eat on Superbowl Sunday along with wings, nachos and pizza rolls. And then crap like a goose the next day.
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"Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill |
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08-02-2009, 12:15 AM | #68 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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My point is just as I have stated.
BBQ is an act, a verb. For a couple of hundred years when people said let's eat BBQ, they meant pulled pork. I guess you could say that they were wrong using the term in that manner. I am not really arguing that. I am just saying that traditionally, BBQ is pork. Only in the past few decades has BBQ been anything other than that. Not so hard to grasp really.
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Hot Rod Hog Cookers Association, Charter Member, President |
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08-02-2009, 12:33 AM | #69 |
Got Wood.
Join Date: 07-12-09
Location: Orlando, Florida
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Classic! Is there anything you can't smoke? Though, in a state of mind influenced by the agave plant, I made the horrible mistake of trying one of the Mac n Don's Supper Club's new Angus (cough cough) burgers. So wrong. Really, Even in my "condition," I couldn't finish it.
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[COLOR=DarkRed]Kevin Sandridge KCBS & FBA CBJ[/COLOR] Blog: [URL="http://bbqbeat.com"]The BBQ Beat [/URL]- Full On Competition BBQ, BBQ and Grilling Tips, BBQ News, Views, and Reviews Facebook: [URL="http://www.facebook.com/thebbqbeat"]http://www.facebook.com/smokinbbq[/URL] Google+ [URL="https://www.google.com/+Bbqbeatpage"]https://www.google.com/+Bbqbeatpage[/URL] |
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08-02-2009, 12:37 AM | #70 | |
Got Wood.
Join Date: 07-02-09
Location: edingburg texas
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Quote:
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08-02-2009, 12:38 AM | #71 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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I am not a greenhorn. I am not new to this at all. It is wrong to make the assumption that just because I recently happened across this forum that I just started cooking using traditional methods. I have simply just started using the UDS. Previously, we always built pits temporarily. Cinder blocks, tin and re bar. Works great, labor intensive but easy and cheap. So not a greenhorn. You should stop with the personal attacks. Most of what I have stated is history. Most of what I keep getting back is opinion. They don't mix well.
I didn't get all my knowledge from the internet either and I resent the insinuation. Records from the first Spanish forays into the new world are housed at the University of Florida at Gainesville. You can get access to them if you have a scholarly interest I am sure. I had someone who was functional in 16th century Spanish translate some things for me several years back while I was working on a Native American history project for the local university.
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Hot Rod Hog Cookers Association, Charter Member, President |
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08-02-2009, 12:42 AM | #72 | |
Got Wood.
Join Date: 07-12-09
Location: Orlando, Florida
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Quote:
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[COLOR=DarkRed]Kevin Sandridge KCBS & FBA CBJ[/COLOR] Blog: [URL="http://bbqbeat.com"]The BBQ Beat [/URL]- Full On Competition BBQ, BBQ and Grilling Tips, BBQ News, Views, and Reviews Facebook: [URL="http://www.facebook.com/thebbqbeat"]http://www.facebook.com/smokinbbq[/URL] Google+ [URL="https://www.google.com/+Bbqbeatpage"]https://www.google.com/+Bbqbeatpage[/URL] |
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08-02-2009, 12:43 AM | #73 | |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Quote:
If it is traditional, as you have repeatedly stated, surely you can back that up with some authoritative facts that don't scream "I told you, so therefore it must be true". You aren't old enough to speak of a 300 year old tradition from personal experience; show us the facts if you want us to change our minds.
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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08-02-2009, 12:46 AM | #74 | |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Quote:
Zydeco, Are Webster's Dictionary and the Oxford English dictionary not real books? See this is why I think this is a gang up party. You must not have even read what I posted earlier. Seems like you're just jumping on the bandwagon. I have presented facts and their sources.
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Hot Rod Hog Cookers Association, Charter Member, President |
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08-02-2009, 12:49 AM | #75 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Some people make quite the first impression!
(I'm sorry, but snarky is all I've got right now)
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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