MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 03-14-2015, 08:13 PM   #1
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default Thanks BBQWilly!

Brother Will and I did a little trade this week, I swapped him some salami(Portugese Chorico) for some of his home made BBQ sauce. I gotta tell ya, that boy can cook. His sauce showed up today while I happened to have some loin backs on the grill. It rawked em!

__________________
Matt

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio

2016 Official BBQ Brethren Ribeye Master


Shagdog is offline   Reply With Quote




Old 03-14-2015, 08:15 PM   #2
Timmy Mac
Full Fledged Farker
 
Join Date: 04-29-11
Location: Youngstown,Ohio
Default

Awesome!! Ribs look great
__________________
Spittin' Feathers BBQ
Timmy Mac is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 08:19 PM   #3
frognot
somebody shut me the fark up.

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

Tasty lookin' ribs right there!
__________________
Texas Spring Bash 3-21-2020 (link)

gtr's Big Pig Roast in SoCal 9-1-2019 (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
frognot is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 08:23 PM   #4
bbqwilly
Babbling Farker
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Default

Thanks Matt. I'm glad you liked it. That salami was great too. As a matter of fact I just went to get the last little bit and my wife informed me that it was all gone. Apparently I'm not the only one who loved it.

Those ribs looks amazing.
__________________
[COLOR="DarkOrange"][B]Will[/B][/COLOR]
UDS
Weber OTS
TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR])
[COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR]
[COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR]
bbqwilly is offline   Reply With Quote


Thanks from: --->
Old 03-14-2015, 08:26 PM   #5
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default

Beauty way fellers!
__________________
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 08:36 PM   #6
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

Quote:
Originally Posted by bbqwilly View Post
Thanks Matt. I'm glad you liked it. That salami was great too. As a matter of fact I just went to get the last little bit and my wife informed me that it was all gone. Apparently I'm not the only one who loved it.

Those ribs looks amazing.
That's great, Will! Glad you enjoyed it. That's my favorite to date.
__________________
Matt

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio

2016 Official BBQ Brethren Ribeye Master


Shagdog is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 08:40 PM   #7
Will work for bbq
Babbling Farker

 
Will work for bbq's Avatar
 
Join Date: 06-23-10
Location: NorCal
Default

Great trade awesome looking ribs and the sauce sounds delicious but I'm curious about the salami portion of the trade. I have never heard Portuguese chourico referred to as salami. Don you have any information on the salami or maybe a cook thread I can check out.
__________________
Chalupa
00 Slowskys Racing

Agent 000 (Double O Zero)
Certified MOINK Baller

When all else fails just ask yourself, WWGALD???
Super sexy Farkernaut Avatar by N8man

Will work for bbq is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 08:47 PM   #8
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Those ribs look great Shagdog!
Nice trade guys!
__________________
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 03-14-2015, 08:49 PM   #9
Shagdog
Babbling Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Default

It is a dry cured sausage, identical in preparation to other traditional salamis I've made, just different flavor profile. Maybe salami isn't technically correct? I dunno, seems right to me but I could be wrong. Like I said, it was dry cured, never cooked. 3lbs ground 2lbs hand cut meat and fat. Hung to air dry for about 6 weeks after fermenting 48 hrs. The recipe is from Len Poli's site.

__________________
Matt

Come Join the fun in the Throwdowns!

Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio

2016 Official BBQ Brethren Ribeye Master


Shagdog is offline   Reply With Quote


Thanks from: --->
Old 03-14-2015, 08:55 PM   #10
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

Those are some mighty fine ribs Matt Salami looks good too
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
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
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 09:18 PM   #11
FC BBQ
is one Smokin' Farker
 
Join Date: 02-19-14
Location: Johnstown, Pa.
Default

Fine looking ribs and sausage.
FC BBQ is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 09:24 PM   #12
Smoke Dawg
Quintessential Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
Default

Two great Brethern!
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
Double down Zero Club Champion
IMBAS Certified Moink Baller
Smoke Dawg is offline   Reply With Quote


Thanks from: --->
Old 03-14-2015, 09:31 PM   #13
Fwismoker
somebody shut me the fark up.

 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Willy canned it i assume. I have to get a pressure canner.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR]



Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures

Website & Blog: [url]www.octoforks.com[/url]
Fwismoker is offline   Reply With Quote


Old 03-14-2015, 09:40 PM   #14
bbqwilly
Babbling Farker
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Default

Quote:
Originally Posted by Fwismoker View Post
Willy canned it i assume. I have to get a pressure canner.
I have a canner but I dont use it anymore. My mother-in-law told me to just boil the top until it got hot, make sure the top of the jar is clean and screw it on. Put it on the counter and within a few minutes it will pop.
__________________
[COLOR="DarkOrange"][B]Will[/B][/COLOR]
UDS
Weber OTS
TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR])
[COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR]
[COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR]
bbqwilly is offline   Reply With Quote


Thanks from:--->
Old 03-14-2015, 09:43 PM   #15
Shooter66
Is lookin for wood to cook with.

 
Join Date: 02-18-15
Location: Little Elm, TX
Default

Making my mouth water!!!
Shooter66 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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, 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.
no new posts