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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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10-27-2008, 09:56 PM | #1 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Rib Pron - Season End - NSFW
Just a Sample of Popdaddy's
"Break My Heart - Loinbacks" P Cut Spares and a dandy lesson in getting Hot Girls to apply for your Catering Staff next season by Mrs Popdaddy. This Video is dedicated to Big Mista for his advice on UDS design. I suggest Clicking "Watch in High Quality" and enlarge http://www.youtube.com/watch?v=_ETt0-WT2Zs Below are the Stars of the Show
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM.. |
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10-27-2008, 10:52 PM | #2 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Looks good to me. I have always removed the silver skin on BB's and spares.
From what I saw on another video of yours you say that removing it is only for the purpose of rub penetration and leaving it on adds moisture to the rib? Just curious on the take. Oh, and Rosie Gaines is incredible.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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10-27-2008, 11:30 PM | #3 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Yeah that's the Slather and Rub Video
http://www.youtube.com/watch?v=HvElRn4Bz4E In that video I note that the reason for peeling off that silverskin was for rub penetrating and smoke penetrating. It is difficult for smoke and rub to penetrate this. Of course look at the bottom of my ribs in that pic.. they got a ring. If you have your temp out of the jerky making range, use vinegar sprays and re-salt when you flip and keep an eye on your weeps, you will have no problem with spice penetration. Salt carries flavor and smoke. Of course don't do this for competitions as the judges will freak out, remember a comp rib is judged by one rib usually for taste.... mine are judged by the rack so its not as crucial for those slim margins at contests. I have no prob with taste and NEVER a dry rib. I don't foil either. I do have a friend that does them bone down first then flips and pulls the skin off and then seasons and smokes the rest of the way. Good stuff Oh and my loins are called "Break My heart Loinbacks" because I use a low country recipe that breaks all the rules of tradition. You will note I glazed them. I mean EVERY RULE. Cept deep frying. Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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10-28-2008, 01:44 PM | #4 |
Found some matches.
Join Date: 10-17-08
Location: North Jackson, Ohio
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About half way through I forgot it was a bbq pron video.... Later JimC |
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10-28-2008, 02:31 PM | #5 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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1. Thanks Buddy
2. Thanks again. I have seen such delicious inspiring things on here I just wanted to post some pron myself. 3. the woman in the end of my rib video is my wife. She will be handling all the girls next year. I can't deal with the cattiness... I just wanna make Q, right. The girls in the Brisket video are just a few Stellas. The Brisket video is a video statement about how sexy good brisket is... it rivals hot sexy ass sometimes. It does not rival my wife's ass though. LOL Kind of like how sexy Guns are. People joke that I am liberal. I love me some guns though. I'd like to see someone come and pry my hands off these beauties.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM.. |
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10-28-2008, 03:09 PM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Hey! A little warning there. Some of us work in places where you can get accused of sexual harrassment for viewing those pics. Not that I don't like them... just need a NSFW in the title. Or post in Woodpile.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-28-2008, 03:53 PM | #7 | |
Full Fledged Farker
Join Date: 10-07-08
Location: Lee's Summit, MO
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Quote:
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[B][FONT=Tahoma][SIZE=3]Jason Day[/SIZE][/FONT][/B] [FONT=Tahoma][URL="http://www.BurntFingerBBQ.com"]Burnt Finger BBQ[/URL] | [URL="http://www.bbqaddicts.com/blog/"]BBQ Addicts[/URL] | FEC100 | PG500 | Akorn Kamado | 22.5" Weber Kettle [/FONT] |
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10-28-2008, 04:11 PM | #8 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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Dude, I love your videos. I am so glad that I looked at them now that I am home, they were blocked at work.
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] |
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10-28-2008, 06:31 PM | #9 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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i put it in there but it does not show up in thread list... only when you open the post
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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10-29-2008, 08:32 AM | #10 | |
Found some matches.
Join Date: 10-17-08
Location: North Jackson, Ohio
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Later JimC |
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