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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 12-31-2009, 01:14 PM   #16
Rich Parker
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Quote:
Originally Posted by barbefunkoramaque View Post
OLD ENOUF 2 BLEED lol
You are a sick man! But that is some nice beef.
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Unread 12-31-2009, 03:23 PM   #17
chambersuac
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Great looking meat
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Unread 12-31-2009, 03:33 PM   #18
Forney
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Great post. Thank you
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Unread 12-31-2009, 04:41 PM   #19
cdollar
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O Funky One:

You are truly an inspiration.

Thank you for this, I'm gonna have to try it.


Chuck
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Unread 12-31-2009, 07:43 PM   #20
skidaddy
Found some matches.
 
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Still looking where to stuff the dollar bills....

Fantastic!! Looks great. Thanks
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Unread 12-31-2009, 09:28 PM   #21
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Tasty strip. I call Par-smoked...

Par-B-Q!
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Unread 01-01-2010, 03:39 PM   #22
barbefunkoramaque
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Quote:
Originally Posted by Bogus Chezz Hawg View Post
Tasty strip. I call Par-smoked...

Par-B-Q!

yeah I wish I had bought another entire roast and par smoked it for strips for about a month.

people used to freak out when I would cook one of these in a skillet with Butt Glitter on one side and Dalmatian Atomic Dirty Dog Dick Rub on the other. One spoon of Brisket Renderings from the coffee can in the hot Iron skillet and your ready to go. Or was that dirty dick dog rub? Or Dalmatian Dick dirty atomic dog. I am confused now.

they would not get how my steak on the skillet tasted smokier than theirs on the wood grill. Oh and what a bark from the skillet.
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Unread 01-01-2010, 04:07 PM   #23
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Wow, talk about being on the same wavelength.... I did the same thing with this brisket flat. Cool smoke with oak for just over an hour, the internal was 118°. Then I seasoned it and into foil for a 275° finish.





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Unread 01-01-2010, 04:35 PM   #24
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Thanks for the deception. Looks great though.
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Unread 01-01-2010, 05:54 PM   #25
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Fine lookin' cookin'.
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Unread 01-01-2010, 06:18 PM   #26
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I like the way it looks, will definitely have to try the par-smoke and cut for steaks method.
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Unread 01-01-2010, 07:04 PM   #27
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Looks great Donnie, I am going to have to give your method a try.
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Unread 01-02-2010, 12:44 AM   #28
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$40 bucks for about 12 lbs of strips would be a great deal huh?
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Unread 01-02-2010, 10:07 AM   #29
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Third Eye - will you please, with as many damn pictures as you have, update your own Avatar. Too many people use the chili pepper gif.

How bout my all time fav Thirdeye pic (the one I stole for my older videos) -
Attachment 35505

I had this On my Computer Screen at the Dealership for about 3 years (Kick Ass BBQ)
Attachment 35504
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Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM..
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Unread 01-02-2010, 11:27 AM   #30
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I'd tuck a few dollars for a piece of that.
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