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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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06-12-2013, 03:45 PM | #121 |
On the road to being a farker
Join Date: 09-28-10
Location: Clinton, MO
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I guess I'll be the first to say Lamb. Tried it twice, tastes and smells like rotten meat to me.
Love the smell of liver and onions - won't eat it tho
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SAUCED HOG BBQ / KCBS CBJ #60733 |
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06-12-2013, 03:45 PM | #122 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Eel... fresh water or salt water, doesn't matter - nasty!
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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06-12-2013, 06:07 PM | #123 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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OK, sorry for adding one. But, recently my girlfriend was talking about how she missed the great breakfasts she had when she was little and one thing in particular...well she found it, brought it home and made it.
The single stinkingest nastiest thing cooked in my home to date. BANNER SAUSAGE in a can. Or apparently Beverly is the same vile garbage. I took a bite even though the smell made me gag PRAYING that there was some magic change like the difference between the smell of egg salad or deviled eggs and their amazing taste. NOPE...it was worse than the smell. Ran to the garbage and spit it out. Took an hour to get the taste out of my mouth and had to leave the house due to the stench. |
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06-12-2013, 07:40 PM | #124 |
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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Horehound, rhubarb, kimchi
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06-12-2013, 07:47 PM | #125 |
is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Yogurt! But I like liver.
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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06-12-2013, 08:19 PM | #126 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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I like 95% of the things listed. To me the most vile thing is sardines or Haggis
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06-12-2013, 08:44 PM | #127 |
On the road to being a farker
Join Date: 06-12-12
Location: Louisville,KY
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Brussel sprouts------little cabbage abortions
beef tongue - just can't get past the memory of cows in the pasture CONSTANTLY licking inside their nose.
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Homemade offset stick-burner, UDS -- sorta slow Deltatrak , Maverick ET-732 |
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06-12-2013, 09:43 PM | #128 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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livermush
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MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] |
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06-12-2013, 09:51 PM | #129 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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Agree with that. It stinks to wholly heaven.
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:tumbleweed: |
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06-12-2013, 09:54 PM | #130 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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I love me some escargot. You can't beat sauerkraut on a hot dog or a bratwurst.
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:tumbleweed: |
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06-12-2013, 10:00 PM | #131 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I've got to go with Liver (the dirty filtering organ). Miracle whip which makes me gag and that 's about it. Brussell sprouts used to be on the list but the ones in the last couple years have become delicious. I don't know what they have done to them but the fresh Brussell sprouts are great
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-12-2013, 10:02 PM | #132 |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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For me there are two that I absolutely will not even try, both are from the Philippines:
Balut - Basically hard boiled eggs with a chick inside. They take the egg from the hen at about 17 or 18 days, bury it in a compost pile for about a week, then they cook it. Dinaguan - which is chitlins cooked in the pigs blood with a couple of chili peppers added.
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:tumbleweed: |
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06-12-2013, 11:28 PM | #133 | |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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i can't believe that nobody's mentioned Shane's brisket . . .
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Have never tried souse (head cheese) or scrapple or livermush of lutefisk but pretty sure they're on the "don't try" list.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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Thanks from:---> |
06-13-2013, 04:00 AM | #134 |
Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
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Raw Onions is like Cryptonite
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UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962 |
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06-13-2013, 04:11 AM | #135 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
They aren't covered in compost at all....but inserted into unhusked rice and incubated, then hard boiled when the little duckling embryo is formed, 16th day onward.
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Hold my dang beer... |
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