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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.


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Unread 08-02-2009, 09:17 PM   #16
swamprb
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A couple of Marie Callendars Chicken pot pies in my Egg. I confess... I even took pics of it and was gonna post it. It had Apple wood for smoke!!
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Unread 08-02-2009, 09:30 PM   #17
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i have wanted to do that!!!!!!!

Honestly for a fund rasier
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Unread 08-02-2009, 09:51 PM   #18
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I used a rotisserie chicken from the grocery store for a tv spot once. Just cut it up, dunked it in sauce and threw it on the grill to carmelize the sauce. Does that count?
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Unread 08-02-2009, 09:51 PM   #19
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how about deboned and chopped up BBQ babybacks dipped them in zeppoli batter and deep fried them into a puff pastry. Same thing with chunked brisket point.

Serve them on a bed of pulled pork with dreamland BBQ sauce and convinced everyone it was BBQ.

gasp... brisket served next to pork.. and deep fried. What are we gonna do?!!!



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Unread 08-03-2009, 12:12 AM   #20
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Boiling McRibs is BBQ if you boil them in McBeer (or, Beer Beer)
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Unread 08-03-2009, 07:22 AM   #21
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stouffer's lasagna straight from the box(thawed of course).
prolly doesn't count cause i knew it was gonna rock.
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Unread 08-03-2009, 07:30 AM   #22
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Quote:
Originally Posted by KuyasKitchen View Post
Boiling McRibs is BBQ if you boil them in McBeer (or, Beer Beer)
Another secret has been let out of the bag.
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Unread 12-17-2009, 12:12 PM   #23
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Quote:
Originally Posted by barbefunkoramaque View Post
You should talk to Smoke in the Eye... one of the best cooks out there. Funny thing how we got to be friends sorta...he was bitching me out for saying something stupid (you know like your prone to do) and didn't get i was joking, so he starts wreckin me in a PM, which is probably the best thing to do when you have a disaggrement, take it to PMs.... which the moderators will greatly appreciate cuz they don't get all the buzzers going, anyway, I was saying something obnoxious like Texas don't have to work as hard to be good BBQERs because they are so far ahead of everyone else - anyway he starts chiming in all mad at me and giving his credentials (he has won a lot of contests - his fish trophy is on my counter) and then is bitchin me out saying he has won this and that then accidentally tells me he was Texan


PAUSE? SCRATCH HEAD???

..... I said... so.... then.... I am right.... we had a great laugh....

I have a lot of respect for anyone that gets passionate about stuff.... just believe in something.
Ha! That was a good time! How is my fish trophy, BTW?
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Unread 12-17-2009, 01:31 PM   #24
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Quote:
Originally Posted by zydecopaws View Post
I've smoked, indirected (is that a word?), and grilled stuff I thought was weird at the time, but it was more due to ignorance of what could be done rather than actually weird (especially since the mind-expanding journey my trip with the Brethren has been). I will say that I haven't found a way to make tofu work on the grill or the smoker yet...
Smoked tofu?
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Unread 12-17-2009, 08:02 PM   #25
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Differential calculus and McRibs................who doesn't like em! One gets eaten late at night while working on the other.

You kill me with some of the things you bring together brother.
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Unread 12-17-2009, 08:16 PM   #26
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smoked frozen sliders!

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Unread 12-17-2009, 08:27 PM   #27
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Default **National Pork Board Recipe**

Hoot 'n Holler Baby Back Ribs - Award winner from TEXAS!!

http://www.theotherwhitemeat.com/Rec...Pork_Ribs.aspx
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Unread 12-17-2009, 08:30 PM   #28
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We decided to try smoking braunschweiger once (hey, if Spam & bologna work, why not?) After the taste test, we decided never to do that again!
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Unread 12-18-2009, 08:51 AM   #29
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Rabbit Ribs!

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Unread 01-05-2010, 03:29 PM   #30
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I do that with pork, called them Meat Curtains on the Trailer. Got shut down. Not sure what the deal is with the name.

People never like my names for food. Like the time I made a self serve sauce bar I named "serve-x" or when I took sections of Italian sausage, and stuffed with Gorgonzola and called it the "G - Spot." I mean whats wrong with people.

Quote:
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Rabbit Ribs!

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