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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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12-01-2009, 04:28 PM | #166 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I sort, then soak dried pintos in cool water overnight, drain and add fresh water to cover. Let them simmer on low all day.. Then about half way through I add smoked meat (any kind will do), onion, garlic, red pepper flakes, 1 bay leaf, and a couple pinches of oregano and thyme, kosher salt and cracked black pepper....... I add the salt after the beans have become tender. Made a skillet of jalapeno cornbread, with minced onion, whole corn and chopped jalapenos..... The pintos with jalapeno cornbread... I like them spicy.. with either lots of red pepper flakes or minced jalapenos. ... the flaming pig hind end was kinda interesting.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-01-2009, 04:39 PM | #167 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I heard pork is the only BBQ.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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12-01-2009, 05:21 PM | #168 |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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Wow...just got done reading this thread...sounds like I've been outta the loop for the last 24 hours!
Jeanie...what a spread! You did a spectacular job on the buried pig! My bucket list has just gotten bigger I remember whole hog pit roasts when I was a kid...an apple in the mouth and carrots shoved up the yo-ho.... Never had the gall to eat one of them carrots though Again...great job and keep that pron a coming... We can all learn so much from you!
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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12-01-2009, 05:53 PM | #169 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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more food pron!
that'll fix anything! |
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12-01-2009, 07:17 PM | #170 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I'm loving it.
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12-01-2009, 07:20 PM | #171 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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There's not much more I can add that hasn't been said, but Jeanie, your posts are great and I love your pictorials!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-01-2009, 08:14 PM | #172 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Looks like an Awesome cook and a good time.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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12-01-2009, 08:15 PM | #173 | |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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Quote:
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The beatings will continue until morale improves! |
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12-01-2009, 08:23 PM | #174 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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Ok... I've been away for a while, and I got to this thread rather late, but better late than never! Cowgirl you do some dang cool stuff!!!! That really looks like some fun..I just know that I would feel uncomfortable about the fire dying out too early. Guess that would change after I did it a couple of times. What kind of distance does there need to be between the coals and meat?
Firecrackerjack |
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12-01-2009, 08:27 PM | #175 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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12-01-2009, 08:57 PM | #176 |
Full Fledged Farker
Join Date: 02-05-09
Location: East Longmeadow, MA
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Cowgirl - don't be offended, people question God because it seems too good to be true...
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Weber 22" Kettle BGE M BGE XL Traeger 075 Jenn Air Gasser Grand Hall Smoker Smith & Wesson Pellet Bullet Fire Magic Built-in Charcoal Grill |
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12-01-2009, 09:12 PM | #177 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Hey I was wondering. If you dug up the spot where you had the fire would you come up with homemade hardwood lump coal?
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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12-01-2009, 09:16 PM | #178 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you everybody, you're a good group of friends.
FirecrackerJack, you do have to make sure your hot coal bed is deep enough to last for the whole cook, also use a hardwood. I use hedge... I like to keep the grate a few inches above the hot coals but you can lay the tin and wrapped pig right on top of the coals. The skin isn't edible but it protects the meat and keeps it moist. The wet burlap helps too. Around here wood isn't that abundant so people use old hedgewood fence posts that have cured for years. When someone replaces miles and miles of fence the hedge posts are grabbed by country cooks like me. lol They are almost like petrified wood. They burn hot and long. Skip, I cooked this pig in the same location as my last two. I didn't think to look for lump coal. I will check it out tomorrow when it's light enough. I haven't filled the hole in yet.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-01-2009, 09:19 PM | #179 | |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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Quote:
Country Girls ROCK!
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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12-01-2009, 09:19 PM | #180 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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