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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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10-28-2010, 01:16 PM | #31 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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A friend of mine dropped off a bottle of Guinness Extra Stout last night. This is planned for Saturday. I'm really looking forward to it.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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10-28-2010, 02:17 PM | #33 |
On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio
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Wow sounds very goood... bet would make a great stew!
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10-28-2010, 08:02 PM | #35 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Rock'n post. Can't wait to try it.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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10-29-2010, 07:05 AM | #37 | ||
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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Thanks for all the replies.
Quote:
Quote:
That's a great idea if you have leftovers! I'm a newb to the pulled chuck thing and I always like ideas to use the leftovers with. Thanks Vince
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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10-29-2010, 08:40 AM | #38 |
Knows what a fatty is.
Join Date: 11-19-08
Location: Crestview, Florida
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You are the man! Making a Gumbo for the Halloween party, but was looking for something else; after this post I am sold out and will try it on Saturday. Just got half a cow butchered and got a few chuck roast so GAME ON! Pron will follow, just have a napkin handy to catch the drool, just saturated my shirt looking at these pics, haha.
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10-29-2010, 09:43 AM | #40 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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Just BEAUTIFUL. The only thing missing from that recipe is an extra Guiness for the cook
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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10-29-2010, 10:58 AM | #41 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Thats why you get one of the 24oz bottles...some for the meat and some for me
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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10-29-2010, 11:10 AM | #42 |
Got Wood.
Join Date: 01-05-09
Location: Austin, Tx
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Great lookin cook there breaux...I will have to try chopped beef because I've never even thought of trying to make em before. The photos you took were great too.
However, correct me if I'm wrong, but the hotness from a pepper comes from the ribs rather then the seeds? i've heard that the seeds actually don't have any heat, but rather the capiscin comes from the ribs on the inside of the pepper. Can anyone else confirm this? If that's true, then you'll need to trim all of the ribs off the pepper and it should be pretty mellow when you use em. |
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10-29-2010, 11:11 AM | #43 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Awesome cook! Great looking food!
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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10-29-2010, 11:15 AM | #44 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Has anyone ever done this without the Guinness or other beers. Beer normally isn't stocked in my house (though I got it for this cook). Just wondering how much it really adds, as compared to beef stock. I also wonder how much it varies depending on if it is Guinness v. Guinness Extra Stout v. PBR, etc. ;) .
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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10-29-2010, 11:37 AM | #45 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Very nice Vince!
I'll be giving this a try in the not too distant future, the only qustion is: how many jalapenos. I like a bit of spice (my wife, not so much). Ah well, easy enough to add more, very tough to take out.
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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