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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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09-09-2013, 08:38 AM
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#1 |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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not sure which was better, the food or the SAINTS......
big-ish food weekend. i only watch one team in one sport and that is the NEW ORLEANS SAINTS. good game. it was nice to see the D play tough.
brisket flat....   the egg loves 275.....  i never opened the lid, so the first time i checked it, it was probably a half our past "ready" as the thinner end was a touch dry by my standards. nobody else had a problem with it though.....   homemade potato salad as well....super simple, idaho potatos, homemade mayo, chopped sweet gherkins, whole eggs....   the thin end....  how about a break for some sour beer and some jazz.....  the eight year old requested turnip greens, so who am i to say no......   i did end up grinding the $2.99/lb tri tip along with three pieces of benton's bacon for the sliders.....      and wings and drumettes......i like my wings indirect and cooked until the skin is bite-through and the meat pulls easily from the bones....     
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09-09-2013, 08:55 AM
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#2 |
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is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC
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Forget the saints. This meal is the Winner!!
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09-09-2013, 09:02 AM
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#3 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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A bunch of great lookin' food right there!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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09-09-2013, 09:13 AM
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#5 |
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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Nice spread brother.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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09-09-2013, 09:19 AM
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#6 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Saints looked pretty good Your food looks better I love everything esp the greens
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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09-09-2013, 09:22 AM
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#7 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
i did the brisket and the potato salad saturday, started the wings right after breakfast sunday, then started the greens, and then ground the meat and made the burgers and had it all done 20 minutes before kickoff. i pulled the wings off about five minutes into the first quarter during a commerical break. it was a busy morning.
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09-09-2013, 09:54 AM
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#8 |
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somebody shut me the fark up.
 
Join Date: 07-19-11
Location: In the Marsh
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Nice looking grub, Jason!!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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