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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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06-19-2013, 04:24 PM | #76 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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"brisket is brisket!" I kinda like that answer .
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06-19-2013, 06:12 PM | #77 |
Full Fledged Farker
Join Date: 03-28-13
Location: NorCal
Name/Nickname : RemoGaggi
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Now what if the girl at the counter was able to identify the point vs. flat, but when the OP received his food, he noticed it was not correctly sliced against the grain, would he have gotten his shorts in a wedgie and sent the food back? Is that any worse?
Nowadays, when I eat out, I rarely find that the food is anywhere near what I can do at home on my own equipment. However, it's nice to try what others have done, get ideas and try to learn something if there's something to be learned. Other times, it's nice to hear your family tell you that you can make better food at home.
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Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven. |
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06-19-2013, 06:31 PM | #78 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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06-19-2013, 07:41 PM | #79 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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How wrong was I?
Wrong enough, imo.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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