oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 05-17-2013, 04:17 PM   #31
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Thank you Paul!


Quote:
Originally Posted by fantomlord View Post
thanks Jeanie--that's nice of you to say...wrong, but nice
lol Matt... yours DO blow mine away.

Quote:
Originally Posted by fingerlickin' View Post
Looking good Jeanie, I've been meaning to try these for a while. Thanks for the reminder.
Jason thanks! I have many of your recipes saved to try. I need a twin to help me with the work so I can have fun cooking.

Quote:
Originally Posted by DerHusker View Post
Here's what Runzas look like.

Yum!! I think I would love those too. Thanks for the pic!


Thank you Dave and Bob!!


.
__________________
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/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 05-17-2013, 04:18 PM   #32
Cherrywood
On the road to being a farker
 
Join Date: 02-25-13
Location: Central, IL
Default

About how long do they bake in the DO? Thanks!
Cherrywood is offline   Reply With Quote


Thanks from:--->
Old 05-17-2013, 04:24 PM   #33
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Quote:
Originally Posted by Cherrywood View Post
About how long do they bake in the DO? Thanks!
They take about 30 minutes. Welcome!
__________________
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/
cowgirl is offline   Reply With Quote


Old 05-17-2013, 04:30 PM   #34
Cherrywood
On the road to being a farker
 
Join Date: 02-25-13
Location: Central, IL
Default

Thanks!
Cherrywood is offline   Reply With Quote


Thanks from:--->
Old 05-17-2013, 04:30 PM   #35
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Default

Jeanie, how much coal do you use on top and bottom? Look awesome, onna short list!
Mark R is offline   Reply With Quote


Thanks from:--->
Old 05-17-2013, 04:53 PM   #36
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Quote:
Originally Posted by Mark R View Post
Jeanie, how much coal do you use on top and bottom? Look awesome, onna short list!
Mark I usually don't count them. I like to space them evenly on top and put about half as many on bottom.
When using wood coals I just shovel a few on top and rotate the lid about half way through cooking.
When I'm not sure about a recipe, I peek after 15 minutes to get an idea of how the food is doing.

Not sure if that's much help to you!!
Good luck with them!
__________________
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/
cowgirl is offline   Reply With Quote


Old 05-17-2013, 05:15 PM   #37
frognot
Quintessential Chatty Farker

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Default

A lady friend from western Kansas introduced me to bierocks back in the 80s (which is the last time i had them). Looks mighty tasty there Jeanie!
__________________
Join us at the Texas Mega-Bash in October at Lake Belton! (link)

Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen

"If you really care about this place, you'll show some respect for it." deguerre

(\__/)
(='.'=)
(")_(") "Hang in there Dan Chambers!"
frognot is online now   Reply With Quote


Thanks from:--->
Old 05-17-2013, 06:25 PM   #38
Mark R
Knows what a fatty is.
 
Mark R's Avatar
 
Join Date: 08-28-11
Location: Saint Petersburg, Florida
Default

Quote:
Originally Posted by cowgirl View Post
Mark I usually don't count them. I like to space them evenly on top and put about half as many on bottom.
When using wood coals I just shovel a few on top and rotate the lid about half way through cooking.
When I'm not sure about a recipe, I peek after 15 minutes to get an idea of how the food is doing.

Not sure if that's much help to you!!
Good luck with them!
Thanks Jeanie, that'll work!
Mark R is offline   Reply With Quote


Thanks from:--->
Old 05-17-2013, 06:33 PM   #39
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Beautiful!
I am thinking mix the meat with mashed potatoes and a mild cheddar cheese.
__________________
"You have never really lived until you have done something for someone who can never repay you."


"I wish my mind could forget what my eyes have seen. "



"Heavily medicated for your protection. "







Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 09:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.