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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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12-27-2012, 07:51 PM | #1 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Pitmaster T Video Recipe Series - Spanish Castle Magic
Can you really 'jack a confit? From anyone? Except maybe... Moses.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-27-2012, 08:09 PM | #2 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Nice love the vids!
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12-27-2012, 08:40 PM | #4 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Slamin' ...makes me want to listen to my Montreux files.
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12-27-2012, 08:45 PM | #5 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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LIke "When Eye Lay My Hands" I have a recipe for that but it involved deep frying a perfectly good set of smoked ribs
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-27-2012, 08:46 PM | #6 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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You might be able to help me. Musicology Era, mayeb the broadcast, not sure. Prince is playing controversy I think. In the middle of it he goes "we are too bad for you" or something like that, the band stops and he just lies down on a couch for a minute or more. I have been looking for that for ages.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-27-2012, 09:21 PM | #7 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Let me take a look at what I have. Ill pm you if I have info. Give me a day or two.
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12-28-2012, 08:29 AM | #8 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I am not sure anyone sees this recipe as useful. It is quite ambitious... throwing garlic in a stock pot and all. Peeling is the hard part. Which makes me say this. When shaking the skins off, if you are doing a lot, be sure to take the skins out. If you leave them in, they "pad" the cloves and prevent them from falling off. Also, keep it dry.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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