MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-28-2014, 01:13 AM   #1
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default Was hungry for a late night snack (Pr0n)



Utilizing my slab of Buckboard Bacon :)
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Thanks from: --->


Old 01-28-2014, 01:22 AM   #2
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Just needs a little lettuce, and I am good to go.
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 02:25 AM   #3
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

Perfect. I don't want any green stuff near my BLT.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 02:46 AM   #4
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by sliding_billy View Post
Perfect. I don't want any green stuff near my BLT.
So BLT for you means? :

1. Bacon
2. LOTS of Mayo
3. Tomato

:)
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Old 01-28-2014, 02:55 AM   #5
Button73
Knows what a fatty is.
 
Button73's Avatar
 
Join Date: 06-17-13
Location: Toronto, Ontario
Default

My oatmeal for breakfast just ain't cutting it now....
__________________
Meadow Creek TS120P / Weber Plantinum Perfomer / Weber Smokey Joe Gold / Weber Summit S620
Button73 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 04:36 AM   #6
CT-Mike
is one Smokin' Farker
 
Join Date: 01-11-14
Location: SE CT
Default

__________________
MMBGE/Large BGE/XL BGE/SF 30x80 - "Ol' Mortimer"

[url]www.facebook.com/goindeepbbq[/url]
CT-Mike is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 05:24 AM   #7
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

Quote:
Originally Posted by bbqgeekess View Post
So BLT for you means? :

1. Bacon
2. LOTS of Mayo
3. Tomato

:)
You read my mind. And I do like LOTS of mayo! One of my favorite sandwiches is mayo and tomato on toast when there is no bacon to be found.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 05:56 AM   #8
dwfisk
Quintessential Chatty Farker

 
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
Default

Wow that bacon looks great. I did a seasoning burn on a new cooker yesterday and used bacon to get a feel for heat distribution in the cabinet so
I had BLTs for lunch, but NOTHING as impressive as yours. Great job!
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 06:11 AM   #9
Bigr314
Babbling Farker

 
Join Date: 11-20-13
Location: Uniontown,Pa
Default

That hits the spot. Of course lots of mayo.
__________________
Ron-Born and proudly raised in New Orleans, Louisiana
Pastry Chef
Weber 22.5 Kettle,Blackstone 36 Griddle,UDS
Shirley Fabrication 24x50 RF with warmer(Boss Hogg)

Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.
Bigr314 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 07:56 AM   #10
Shooter1
Full Fledged Farker
 
Shooter1's Avatar
 
Join Date: 10-19-10
Location: Lutz, Florida
Default

Lettuce or no lettuce that sandwich looks awesome. I like the choice of bread.
__________________
18.5 WSM 18.5 Jack Daniels OTS Weber Genesis
Shooter1 is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 10:36 AM   #11
57borntorun
Full Fledged Farker

 
Join Date: 09-16-13
Location: Palm City, Florida
Default

Quote:
Originally Posted by sliding_billy View Post
Perfect. I don't want any green stuff near my BLT.
Hey I have made millions growing, teaching growers and selling lettuce through out the years.My research on lettuce growing has adorned the walls of USDA in Cali.I`m responsible for re-introducing an heirloom cultivar of poka-doted head lettuce that is still quite popular today.When I first introduced it back into production some of the Rests. rejected it as people could`nt make heads or tails of a leaf of lettuce with a pale green background and red blotches.It goes by different names these days in seed catalogs as I did this in the 80`s.Long story short...I love me my LETTUCE.
__________________
A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!
57borntorun is offline   Reply With Quote


Thanks from: --->
Old 01-28-2014, 11:34 AM   #12
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by 57borntorun View Post
Hey I have made millions growing, teaching growers and selling lettuce through out the years.My research on lettuce growing has adorned the walls of USDA in Cali.I`m responsible for re-introducing an heirloom cultivar of poka-doted head lettuce that is still quite popular today.When I first introduced it back into production some of the Rests. rejected it as people could`nt make heads or tails of a leaf of lettuce with a pale green background and red blotches.It goes by different names these days in seed catalogs as I did this in the 80`s.Long story short...I love me my LETTUCE.
Me Too! Gotta have my greens! Imported some collard seeds here to France, now to try and propagate them next season. Any tips?
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 11:44 AM   #13
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

I would of put some lettuce on if I had some! Sorry! lol.
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 05:04 PM   #14
Firefighter
Full Fledged Farker
 
Join Date: 03-12-12
Location: Pickford, Michigan
Default

+1 on the lettuce, that said it looks awesome.
__________________
Assassin 28
Lang 60 Deluxe sold
Firefighter is offline   Reply With Quote


Thanks from:--->
Old 01-28-2014, 05:19 PM   #15
57borntorun
Full Fledged Farker

 
Join Date: 09-16-13
Location: Palm City, Florida
Default

Quote:
Originally Posted by CharredApron View Post
Me Too! Gotta have my greens! Imported some collard seeds here to France, now to try and propagate them next season. Any tips?
Jed see if you can find some well drained yet moisture holding potting soil.(I know it sounds contradictory just roll with me)Collards need nitrogen from beginning to end.A well composted organic mix, peat moss and pearlite(the little white balls that absorb and retract water) is what you are looking for.No wood chips(Pine bark or otherwise as they are nitrogen starving in your mix or ground soil).Place the the seeds in plastic cups or direct in ground 1/4-1/2 deep starting at 55-85 degrees F. at 8 inches minimum spacing apart.Full eastern exposure is best with rows running(but not nessessery) north to south.Anything in the Brassica family(kale, broccoli, cabbage ect.) likes food and water.

Add your favorite smoked Pork product and away you go with your cook.
Side note...forgive me for hijacking this thread as I am a teacher and student at heart.
__________________
A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!
57borntorun is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts