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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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08-15-2013, 03:59 PM | #16 | |||
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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08-15-2013, 04:08 PM | #17 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I bet it is perfect and I want one. Also, where can I review your winnings for the last few years? I am sure you are swimming in cash. And your successful restaurant (maybe I missed it) is located where? I really want to eat there. Just Curious. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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08-15-2013, 04:17 PM | #18 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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I believe a man can never have enough BBQ cookbooks. Everyone one I own has an interesting technique, marinade, spice, sides, etc. that I can use and maybe integrate into my BBQ for a different twist.
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08-15-2013, 05:19 PM | #19 | |||
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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My statements were not ad hominem (except the cheap shot about the restaurants, on good days I am better than that, I do regret that) yours however are. BUT that's okay. Really. Have you cooked any of the recipes or are you just a fan? The book really is the topic for me. |
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08-16-2013, 05:40 AM | #20 |
Got Wood.
Join Date: 06-13-12
Location: STATEN ISLAND
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I like Smokin'. I did his cupcake chicken and it came out great
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08-16-2013, 09:47 AM | #21 | |
Is lookin for wood to cook with.
Join Date: 08-09-13
Location: Bloomingdale, IL
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WOW!!! Help me, help me, I just had both barrels of a shotgun unloaded on me because I chose to give my opinion about Myron's books which is what the orginal post was about. I stand by my orignal post. I like the books and I find Myron entertaining and I don't imagine a good 'ole boy from south Georgia would blast anyone for trying to help someone out. Have a good day. |
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08-16-2013, 10:17 AM | #22 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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The fried chicken recipe in Smokin is pretty dang good IMO. I don't cook out of books that often (but I sure do love to buy 'em and read 'em!) and when I do cook out of books, it's very rarely Myron's - but I'm glad I have it.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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08-16-2013, 10:21 AM | #23 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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I've used his whole hog technique twice now, using his injection, glaze, and rub and both times it's come out amazing. I just got Everday BBQ and a lot the recipes look pretty good, though I haven't tried any yet.
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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