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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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12-10-2010, 06:45 PM | #1 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Hoochie Coochie Loins - NEW Video and Pron Lesson
Hoochie Coochie Loins
Attachment 48172 Inspired by Buddy Guy’s Cover of the Song Liner Notes on the Front Side Attachment 48186 Popdaddy and Buddy Guy toured the world at the dawn of the blues/funk/soul movements and were indeed once highly competitive. As true music was gradually replaced by what we have now and their careers both waned they each had to make ends meet. While Buddy kept touring Popdaddy purchased the word “mediocre” (to which he charges a royalty to those who ever use it) and dabbled in new technologies such as computer software that is reported to be able to charge a fee to record companies for actual songs played inside our heads over and over. As Popdaddy grew richer his influence on music atrophied while Buddy’s grew. One thing left was Popdaddy’s love for all things funky. He credits this recipe, performed by Donnie Thomas, his valet and chef, to his old nemesis, Buddy Guy. The footage in the attached video is as important as the instructional. Hardcopy recipe for those who are UNFUNKY For those who are FUNKY and love the Blues – see the video version. VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO The Bassline – Mushmouth on Crack Stuffing Saute some Mushmouth in some Jessie Johnson or Frank Sinatra – add a little Butt rubb. Attachment 48173 When wilted a bit add copious amounts of Rick James. Attachment 48174 In a separate pan, oven sauté a trinity of Prince, Drells, (Or your favorite Archie Bell or even just Boosty), and some Don Cornelius. Once you have a nice liquid and Rick James is all sweaty and tender, make it funky with each other. Attachment 48175 Then add Billy Ocean, and any longer cooking Rice on the Wild Side. Attachment 48176 When the Wild side is halfway done add the Pat Boone Style Rice. Finally, Diddy your skillet with some more Billy Ocean, your fav rub and some Jerome Skuhskagagracy (only Neil – Bigmista, knows what this could be). Bake until just this side of done. Add the Ike Turner Chokehold and then some of Ike’s juices as well. Attachment 48177 You now have the bassline Rice stuffing to break it out in a cold sweat for a boogie night so that the next day you can attack the bootie from the back without it getting skanky and all James Taylor on you. Always stuff a cold loin with a chilled bassline. Never stuff a loin with warm stuffing then let it sit for any time at all. Cut the Loin as seen. Attachment 48178Attachment 48179Attachment 48180Attachment 48181 Attachment 48171 Let the loins rest unfurled in their seasoning making all things funky for a boogie night. These are about 10 loins, seasoned and drizzled with marinade. NEXT DAY!!!! Stuff and Tie. Attachment 48182Attachment 48183 I stuff in whole sections then cut in half. These are hard to maneuver when they are 2 and a half feet long. VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO Hornline - Lay Down the Boogie Glaze Best Practices (not entirely seen in film version) 3 Parts James Brown 1 Part Sir Duke/Italian Arethea Franklin Mix 1 Part Fred Wesley 1 Part “Lay Down the Boogie and Play that Funky Music ‘til You Die” that has been Tito Puentized Make it Funky then add some Heatwave until you have it at a Phillup Bailey for about 20 Minutes. Baste When internal of the Loin is about 150. Attachment 48184 Remove string and slice and stairstep… drizzle sauce over the top. Attachment 48185 Showing not the stairstep but one of the loins being wrap for freezing and sale. VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO VIDEO - VIDEO
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:30 PM.. |
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Thanks from: ---> |
12-10-2010, 07:00 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That was so funky I covered my face!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-10-2010, 07:09 PM | #3 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Do not forget to click the video Chris.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-10-2010, 07:19 PM | #4 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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what happens at 9:42 sounds as funky as my Rib Glaze in here
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-10-2010, 08:05 PM | #5 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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very funky! thank you!
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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12-10-2010, 08:43 PM | #6 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I am completely enthralled. That was the best one yet. Definitely going to watch that one again and this time keep my eyes open.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-10-2010, 09:13 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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OK, you got me. I got through the first 5 minutes and then the video started freezing up on me, so all I could hear was audio but no video. I'll have to try again!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-10-2010, 10:12 PM | #8 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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PopDaddy...is BACK...!!! Major League Awesome Brother Smoker!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-10-2010, 10:25 PM | #9 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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Me too Chris, go to full screen. Mine worked there. That was great.
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BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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12-11-2010, 09:00 AM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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A couple of other tips.... save the "lay down the boogie" juice as a medium to adjust thickness and how much background cherry flavor you want. Do not throw it away.
I usually make the pot and set it on the shelf near the back of the pit (next to firebox) It simmer well and the sugar break down. It also gets thicker... I simply pour in the juice and mix. This is a wondrous glaze and sauce you can taylor rain with your own rubs. Great on ribs and I find it does not distract on ribs as much as you think. It seems to bond more than lay on there like sauce. this kind of seals the ribs too. ratios are stolen from danny gaulden but for ribs DEFINTELY lay the glaze on the MINUTE they come off. I actually flp the ribs on the grill, slather the bottoms, turn and slather again then pull off... remember, I use MY OWN 'READ AND WEEP" method so when I open my ribs up they are prime for sucking in the flavor like Allie Sin
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-11-2010, 09:02 AM | #11 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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so anyone get what the Ike Turner Chokehold is????
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-11-2010, 09:06 AM | #12 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I've watched that one twice. The problem is that music is sooooo funky I have trouble concentrating on anything else, much less the cooking process. Great looking ribs though.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-11-2010, 09:19 AM | #13 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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was what happend at 9:42 funky or what????
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-11-2010, 09:48 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's what I was thinking! It had Phunk all over it.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-11-2010, 09:50 AM | #15 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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The L0in Shaker!?
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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