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1.) DParker - 01/18/2017
Escapees from N. Korea try American BBQ for the first time...
[video=youtube;T0TYCEXmi90]https://www.youtube.com/watch?v=T0TYCEXmi90[/video]
My takeaway? Even refugees from a starvation-ridden s--thole on the other side of the planet know that mustard doesn't belong on BBQ.
:grin:
[video=youtube;T0TYCEXmi90]https://www.youtube.com/watch?v=T0TYCEXmi90[/video]
My takeaway? Even refugees from a starvation-ridden s--thole on the other side of the planet know that mustard doesn't belong on BBQ.
:grin:
2.) bluecat - 01/18/2017
It did my heart good to see them struggling with the 'dung shovel'.
3.) Swamp Fox - 01/18/2017
[QUOTE=DParker;46684]Escapees from N. Korea try American BBQ for the first time...
My takeaway? Even refugees from a starvation-ridden s--thole on the other side of the planet know that mustard doesn't belong on BBQ.
:grin:[/QUOTE]
Ha! Even Canadians down here for the winter know that beef doesn't belong in BBQ...:poke:
But seriously folks, if Texas had developed as a pig ranching state instead of a cattle ranching state ("Git 'em up, pigboys!" ---"Git along, lil piggy...") you'd be making up bigger bottles of mustard sauce than everyone else, given all the Germans in Texas (as in the mustard sauce areas of SC). LOL
Put THAT in your Meerschaum pipe and smoke it... :wave:
I love where the one guy in the video asks why the Texas beef sauce bottle is bigger than the others, and the more Americanized guy says, "Everything is bigger in Texas."
Classic!
:laugh::laugh:
(Of course he could have said something derogatory about Texas, but because of the careful sub-titling, we'll never know...:wink )
This is pretty accurate:
My takeaway? Even refugees from a starvation-ridden s--thole on the other side of the planet know that mustard doesn't belong on BBQ.
:grin:[/QUOTE]
Ha! Even Canadians down here for the winter know that beef doesn't belong in BBQ...:poke:
But seriously folks, if Texas had developed as a pig ranching state instead of a cattle ranching state ("Git 'em up, pigboys!" ---"Git along, lil piggy...") you'd be making up bigger bottles of mustard sauce than everyone else, given all the Germans in Texas (as in the mustard sauce areas of SC). LOL
Put THAT in your Meerschaum pipe and smoke it... :wave:
I love where the one guy in the video asks why the Texas beef sauce bottle is bigger than the others, and the more Americanized guy says, "Everything is bigger in Texas."
Classic!
:laugh::laugh:
(Of course he could have said something derogatory about Texas, but because of the careful sub-titling, we'll never know...:wink )
This is pretty accurate:
4.) DParker - 01/18/2017
[QUOTE=Swamp Fox;46688]Ha! Even Canadians down here for the winter know that beef doesn't belong in BBQ...:poke:[/quote]
You're citing people who buy their milk in bags and gave us Celine Dione...as BBQ authorities?
[QUOTE=Swamp Fox;46688]But seriously folks, if Texas had developed as a pig ranching state instead of a cattle ranching state ("Git 'em up, pigboys!" ---"Git along, lil piggy...") you'd be making up bigger bottles of mustard sauce than everyone else, given all the Germans in Texas (as in the mustard sauce areas of SC). LOL[/quote]
We keep our Germans confined to making Schnitzel, Strudel and beer...and playing polka music at Oktoberfest.
[QUOTE=Swamp Fox;46688]I love where the one guy in the video asks why the Texas beef sauce bottle is bigger than the others, and the more Americanized guy says, "Everything is bigger in Texas."[/quote]
He's obviously been here.
[QUOTE=Swamp Fox;46688]This is pretty accurate:
[/QUOTE]
"Tomato sauce added".....to [I]what[/I]?
You're citing people who buy their milk in bags and gave us Celine Dione...as BBQ authorities?
[QUOTE=Swamp Fox;46688]But seriously folks, if Texas had developed as a pig ranching state instead of a cattle ranching state ("Git 'em up, pigboys!" ---"Git along, lil piggy...") you'd be making up bigger bottles of mustard sauce than everyone else, given all the Germans in Texas (as in the mustard sauce areas of SC). LOL[/quote]
We keep our Germans confined to making Schnitzel, Strudel and beer...and playing polka music at Oktoberfest.
[QUOTE=Swamp Fox;46688]I love where the one guy in the video asks why the Texas beef sauce bottle is bigger than the others, and the more Americanized guy says, "Everything is bigger in Texas."[/quote]
He's obviously been here.
[QUOTE=Swamp Fox;46688]This is pretty accurate:
[/QUOTE]"Tomato sauce added".....to [I]what[/I]?
5.) Swamp Fox - 01/18/2017
[QUOTE=DParker;46684]Escapees from N. Korea try American BBQ for the first time...
My takeaway? Even refugees from a starvation-ridden s--thole on the other side of the planet know that mustard doesn't belong on BBQ.
:grin:[/QUOTE]
[QUOTE=Swamp Fox;46688]Ha! Even Canadians down here for the winter know that beef doesn't belong in BBQ...:poke:
[/QUOTE]
[QUOTE=DParker;46689]You're citing people who buy their milk in bags and gave us Celine Dione...as BBQ authorities?
[/QUOTE]
You're citing refugees from a starvation-ridden s-hole on the other side of the planet? ---LOL
What's good for the pig is good for the boar. :wink
My takeaway? Even refugees from a starvation-ridden s--thole on the other side of the planet know that mustard doesn't belong on BBQ.
:grin:[/QUOTE]
[QUOTE=Swamp Fox;46688]Ha! Even Canadians down here for the winter know that beef doesn't belong in BBQ...:poke:
[/QUOTE]
[QUOTE=DParker;46689]You're citing people who buy their milk in bags and gave us Celine Dione...as BBQ authorities?
[/QUOTE]
You're citing refugees from a starvation-ridden s-hole on the other side of the planet? ---LOL
What's good for the pig is good for the boar. :wink
6.) bluecat - 01/18/2017
As far as the different styles of sauces, there are honey vs molasses based sauces that weren't mentioned. Can't remember which region is honey and which is molasses. I thought it was Texas and Kansas City. Never heard of catsup or tomato based sauces when referring to bbq.
milk in bags...LOL!
milk in bags...LOL!
7.) Swamp Fox - 01/18/2017
[QUOTE=DParker;46689]
"Tomato sauce added".....to [I]what[/I]?[/QUOTE]
To the traditional vinegar and pepper base. This is what's called Western NC BBQ, or Lexington-style. I-85 where it runs north-south is the rough east-west dividing line between Eastern-style and Lexington-style. Ketchup is sometimes used instead of tomato paste, but it's always based on vinegar and pepper. This is also a German thing, or so the story goes. The sweet added to the tart, as in the old country. Jawohl?
It's supposed to be relatively thin, not thick like what you get out of a bottle of KC Masterpiece or other so-called BBQ sauces, LOL. Those would be what we'd call "heavy" sauces. Not really a Carolina BBQ thing unless a Virginian or a Georgian got in the woodpile. :beer:
"Tomato sauce added".....to [I]what[/I]?[/QUOTE]
To the traditional vinegar and pepper base. This is what's called Western NC BBQ, or Lexington-style. I-85 where it runs north-south is the rough east-west dividing line between Eastern-style and Lexington-style. Ketchup is sometimes used instead of tomato paste, but it's always based on vinegar and pepper. This is also a German thing, or so the story goes. The sweet added to the tart, as in the old country. Jawohl?
It's supposed to be relatively thin, not thick like what you get out of a bottle of KC Masterpiece or other so-called BBQ sauces, LOL. Those would be what we'd call "heavy" sauces. Not really a Carolina BBQ thing unless a Virginian or a Georgian got in the woodpile. :beer:
8.) Swamp Fox - 01/18/2017
[QUOTE=bluecat;46691]As far as the different styles of sauces, there are honey vs molasses based sauces that weren't mentioned. Can't remember which region is honey and which is molasses. I thought it was Texas and Kansas City. Never heard of catsup or tomato based sauces when referring to bbq.
milk in bags...LOL![/QUOTE]
You get a little molasses in some Virginia BBQ.
milk in bags...LOL![/QUOTE]
You get a little molasses in some Virginia BBQ.
9.) bluecat - 01/18/2017
I just want to see some tarts. Would that be asking too much?
10.) DParker - 01/18/2017
[QUOTE=Swamp Fox;46690]You're citing refugees from a starvation-ridden s-hole on the other side of the planet? ---LOL[/QUOTE]
Vs Canadians? Yep. :grin:
At least Koreans actually have their own well-known type of BBQ. Canadians? Take off.
Vs Canadians? Yep. :grin:
At least Koreans actually have their own well-known type of BBQ. Canadians? Take off.
11.) DParker - 01/18/2017
[QUOTE=bluecat;46694]I just want to see some tarts. Would that be asking too much?[/QUOTE]
The watery, sword-distributing variety? Or these?
The watery, sword-distributing variety? Or these?
12.) Swamp Fox - 01/18/2017
[QUOTE=DParker;46689]
We keep our Germans confined to making Schnitzel, Strudel and beer...and playing polka music at Oktoberfest.
[/QUOTE]
Whatever you do, don't let them march in the shade...:wink
We keep our Germans confined to making Schnitzel, Strudel and beer...and playing polka music at Oktoberfest.
[/QUOTE]
Whatever you do, don't let them march in the shade...:wink
13.) DParker - 01/18/2017
[QUOTE=Swamp Fox;46697]Whatever you do, don't let them march in the shade...:wink[/QUOTE]
Not a problem. All the French that aren't in Louisiana settled much further north.
Not a problem. All the French that aren't in Louisiana settled much further north.
14.) Swamp Fox - 01/18/2017
[QUOTE=DParker;46695]Vs Canadians? Yep. :grin:
At least Koreans actually have their own well-known type of BBQ. Canadians? Take off.[/QUOTE]
LOL...Touche, hoser!
At least Koreans actually have their own well-known type of BBQ. Canadians? Take off.[/QUOTE]
LOL...Touche, hoser!
15.) Swamp Fox - 01/18/2017
[QUOTE=bluecat;46694]I just want to see some tarts. Would that be asking too much?[/QUOTE]
Now you got me started...LOL
Now you got me started...LOL
16.) bluecat - 01/18/2017
[QUOTE=DParker;46696]The watery, sword-distributing variety? Or these?
[/QUOTE]
Why not both?
[/QUOTE]Why not both?
17.) DParker - 01/18/2017
That's it? Look, I came here for an argument.
18.) bluecat - 01/18/2017
[QUOTE=DParker;46702]That's it? Look, I came here for an argument.[/QUOTE]
No you came here for an argument.
No you came here for an argument.
19.) DParker - 01/18/2017
[QUOTE=bluecat;46703]No you came here for an argument.[/QUOTE]
That was never five minutes just now.
That was never five minutes just now.
20.) bluecat - 01/18/2017
Thank you. Sorry not allowed to argue unless you've paid.
21.) DParker - 01/18/2017
Sorry, I got distracted educating some Facebook yahoos about the fact that tofu, tomatoes, onions and beans in a skillet is not "chili". The hardest part was explaining why the tofu wasn't even the problem. Sheesh.
ETA: I see my backup (billy) has arrived. You're outnumbered and surrounded now, Swampmeister.
ETA: I see my backup (billy) has arrived. You're outnumbered and surrounded now, Swampmeister.
22.) billy b - 01/18/2017
Thank you DParker, that was very interesting, I need to let them taste some loin backs.
23.) DParker - 01/18/2017
[QUOTE=billy b;46707]Thank you DParker, that was very interesting, I need to let them taste some loin backs.[/QUOTE]
Let's go! Need a ride to DFW?
[URL="https://flights.expedia.com/flights-from-dallas-to-seoul-dfw-to-icn/"]Expedia: Flights from Dallas to Seoul[/URL]
:grin:
Let's go! Need a ride to DFW?
[URL="https://flights.expedia.com/flights-from-dallas-to-seoul-dfw-to-icn/"]Expedia: Flights from Dallas to Seoul[/URL]
:grin:
24.) Swamp Fox - 01/18/2017
Surrounded? Surrounded??
LOL...
That reminds me of the old Lewis Grizzard joke where Sherman's army is marching past Stone Mountain on its way to the sea, and has to deal with a lone hold-out...LOL
For those who are feeling rambunctious, we could always argue about cookers...:fire::pop:
If I finally go totally insane, I will wind up with a big pig cooker to do whole hogs in my old age, but I'd need a lot more time, money and friends than I currently have to justify it.
Such as:
[url]http://www.carolinapigcookers.com/[/url]
Pretty spendy, but you can get one to cook with wood, the way God intended, and have gas as an option in case the last hope for your soul is finally crushed and you just have nothing left to live for...And they are purty.
More likely that I would build my own pit and design it so I can cook little pigs or whole hogs, depending on how many friends I can accumulate between now and then....Then I would just need the time. Notice from the photographic evidence that you need a lot of friends for even a medium pig, because most of them will just stand around drinking and taking pictures with their cell phones when it comes time to flip the porker.
But on the positive side, this way you can figure out who your true friends really are, and you can un-friend as appropriate after the weekend.
My third option is to invest in a medium cooker/smoker and just give up on the idea of ever doing a big pig pickin' again, for which I could always rent a cooker, after all, if I were totally lazy, which I kinda am.
This would do. I saw these for the first time in Lowe's the other day, and they seem pretty well-done and an improvement on the competition in the same price range (non-bank-breaking):
[url]http://www.oklahomajoes.co/smokers/longhorn.html[/url]
Alternatively, there's a group in Texas that makes a wood grill that's supposed to be the bomb, especially if you don't want anything to do with Okies--LOL--but they're pretty pricey. Lots of options and opportunities to customize, though.
[url]http://www.gatorpit.net/backyard.html[/url]
Me likey!
LOL...
That reminds me of the old Lewis Grizzard joke where Sherman's army is marching past Stone Mountain on its way to the sea, and has to deal with a lone hold-out...LOL
For those who are feeling rambunctious, we could always argue about cookers...:fire::pop:
If I finally go totally insane, I will wind up with a big pig cooker to do whole hogs in my old age, but I'd need a lot more time, money and friends than I currently have to justify it.
Such as:
[url]http://www.carolinapigcookers.com/[/url]
Pretty spendy, but you can get one to cook with wood, the way God intended, and have gas as an option in case the last hope for your soul is finally crushed and you just have nothing left to live for...And they are purty.
More likely that I would build my own pit and design it so I can cook little pigs or whole hogs, depending on how many friends I can accumulate between now and then....Then I would just need the time. Notice from the photographic evidence that you need a lot of friends for even a medium pig, because most of them will just stand around drinking and taking pictures with their cell phones when it comes time to flip the porker.
But on the positive side, this way you can figure out who your true friends really are, and you can un-friend as appropriate after the weekend.
My third option is to invest in a medium cooker/smoker and just give up on the idea of ever doing a big pig pickin' again, for which I could always rent a cooker, after all, if I were totally lazy, which I kinda am.
This would do. I saw these for the first time in Lowe's the other day, and they seem pretty well-done and an improvement on the competition in the same price range (non-bank-breaking):
[url]http://www.oklahomajoes.co/smokers/longhorn.html[/url]
Alternatively, there's a group in Texas that makes a wood grill that's supposed to be the bomb, especially if you don't want anything to do with Okies--LOL--but they're pretty pricey. Lots of options and opportunities to customize, though.
[url]http://www.gatorpit.net/backyard.html[/url]
Me likey!
25.) DParker - 01/18/2017
The gadget freak in me says I'll put in a vote for the Gator Pit "Ritch's Edition", because it's got the most dials, handles, fittings and other things protruding from it...and because it's not my money.
26.) Swamp Fox - 01/18/2017
I should have known you'd like that one, LOL.
For some reason, whenever I see a picture of that cooker, I feel like I should yell, "Engine room! Ramming speed! Give her all you've got!" while silently praying that the torpedo room can get the bay door to Tube Number One unstuck...
For some reason, whenever I see a picture of that cooker, I feel like I should yell, "Engine room! Ramming speed! Give her all you've got!" while silently praying that the torpedo room can get the bay door to Tube Number One unstuck...
27.) bluecat - 01/18/2017
I don't think those wheels would hold up on the open road. Especially if towed behind Swampy's Bronco.
28.) bluecat - 01/18/2017
However, it could double as a decompression chamber.
29.) Swamp Fox - 01/19/2017
[QUOTE=bluecat;46712]I don't think those wheels would hold up on the open road. Especially if towed behind Swampy's Bronco.[/QUOTE]
I would put big balloon tires on it so we could go through mud and sand...
I would put big balloon tires on it so we could go through mud and sand...
30.) DParker - 01/19/2017
[QUOTE=Swamp Fox;46714]I would put big balloon tires on it so we could go through mud and sand...[/QUOTE]
Go big or stay home.
Go big or stay home.
31.) Swamp Fox - 01/19/2017
That's a brat-grilling beast!
32.) DParker - 01/19/2017
So what's on the menu for the playoffs this weekend (that is, for those of us who still care about such things)? So far I'm going with my sous vide + smoked + flash fried chicken wings, lamb fries and fried chicken hearts. Then maybe I'll fry something.
33.) Swamp Fox - 01/19/2017
I was gonna ask what lamb fries are, and then I remembered I have Google.
How do they compare to mountain oysters?
You should fry some smelt. They're the french fries of the sea, and you wouldn't have to eat sheep's nuts.
Your house might smell of fish oil for a while, but it would probably be a good trade-off...LOL
How do they compare to mountain oysters?
You should fry some smelt. They're the french fries of the sea, and you wouldn't have to eat sheep's nuts.
Your house might smell of fish oil for a while, but it would probably be a good trade-off...LOL
34.) DParker - 01/19/2017
[QUOTE=Swamp Fox;46718]I was gonna ask what lamb fries are, and then I remembered I have Google.[/QUOTE]
And YouTube.
[video=youtube;Qq4mqCDakVQ]https://www.youtube.com/watch?v=Qq4mqCDakVQ[/video]
[QUOTE=Swamp Fox;46718]How do they compare to mountain oysters?[/QUOTE]
I've only had RMOs once (at the famous Big Texan Steak Ranch in Amarillo, home of the 72 oz steak challenge), but based on that one data point I'd say they're pretty comparable.
[QUOTE=Swamp Fox;46718]You should fry some smelt. They're the french fries of the sea, and you wouldn't have to eat sheep's nuts.[/QUOTE]
"Have to"? Shoot, I drive across 4 Dallas 'burbs to an Asian market in order to get them.
And YouTube.
[video=youtube;Qq4mqCDakVQ]https://www.youtube.com/watch?v=Qq4mqCDakVQ[/video]
[QUOTE=Swamp Fox;46718]How do they compare to mountain oysters?[/QUOTE]
I've only had RMOs once (at the famous Big Texan Steak Ranch in Amarillo, home of the 72 oz steak challenge), but based on that one data point I'd say they're pretty comparable.
[QUOTE=Swamp Fox;46718]You should fry some smelt. They're the french fries of the sea, and you wouldn't have to eat sheep's nuts.[/QUOTE]
"Have to"? Shoot, I drive across 4 Dallas 'burbs to an Asian market in order to get them.
35.) Swamp Fox - 01/19/2017
[QUOTE=DParker;46719]
"Have to"? Shoot, I drive across 4 Dallas 'burbs to an Asian market in order to get them.[/QUOTE]
You sure they're from sheep, then?
"Have to"? Shoot, I drive across 4 Dallas 'burbs to an Asian market in order to get them.[/QUOTE]
You sure they're from sheep, then?
36.) bluecat - 01/19/2017
[QUOTE=Swamp Fox;46718]
You should fry some smelt. [/QUOTE]
If you smelt it, you dealt it.
You should fry some smelt. [/QUOTE]
If you smelt it, you dealt it.
37.) Swamp Fox - 01/19/2017
Hold on to your seats if I ever see herring at the Piggly Wiggly...
38.) DParker - 01/19/2017
[QUOTE=Swamp Fox;46720]You sure they're from sheep, then?[/QUOTE]
Once you've decided to cook and eat sheep testicles, the possibility that they might have come from a different animal isn't really a significant concern.
Once you've decided to cook and eat sheep testicles, the possibility that they might have come from a different animal isn't really a significant concern.
39.) Swamp Fox - 01/19/2017
LOL...I suppose this is true, but I could never look a cat straight in the eyes again.
And poor Fido...
And poor Fido...
40.) DParker - 01/19/2017
[QUOTE=Swamp Fox;46724]LOL...I suppose this is true, but I could never look a cat straight in the eyes again.
And poor Fido...[/QUOTE]
Well, if you ever run across a canine or feline sporting a pair the size of sheep balls your biggest worry is going to be not getting eaten yourself.
And poor Fido...[/QUOTE]
Well, if you ever run across a canine or feline sporting a pair the size of sheep balls your biggest worry is going to be not getting eaten yourself.
41.) Swamp Fox - 01/19/2017
Well, of course if you're gonna eat testicles you want to make it worthwhile...Something that fills you up...
42.) DParker - 01/21/2017
Game day menu update: My son, daughter, granddaughter and son-in-law are coming over to watch the game, so it looks like I'll also be doing brats and tossing a rack of pigcicles in the smoker. Hopefully we won't slip into our meat comas until the post-game show.
43.) Swamp Fox - 01/21/2017
What's good in store-bought brats? I have to go on a scavenger hunt for oxtails, anyway. (I know where to get them, but it involves a semi-special effort.)
So I might as well look for artisanal brats while I'm at it. LOL
BTW, what are you paying per pound for oxtails there?
So I might as well look for artisanal brats while I'm at it. LOL
BTW, what are you paying per pound for oxtails there?
44.) DParker - 01/21/2017
[QUOTE=Swamp Fox;46766]What's good in store-bought brats?[/quote]
Well, given that the wife is a cheddarhead the only store-bought brats permitted in the house are Johnsonville. They're quite good, so I don't complain about that restriction.
[QUOTE=Swamp Fox;46766]I have to go on a scavenger hunt for oxtails, anyway. (I know where to get them, but it involves a semi-special effort.)
So I might as well look for artisanal brats while I'm at it. LOL
BTW, what are you paying per pound for oxtails there?[/QUOTE]
It depends. If I can get my lazy arse out the door early enough on a non-hunting weekend I can often get them on sale at one of the local Hispanic supermarkets (we have a bunch) for as low as ~2.50/lb. But they disappear pretty fast at that price, and I missed out last time and had to resort to the Korean store across the street and shell out $4.99/lb. That doesnt sound like much until you remember that oxtails are mostly bone and fat, so you're paying dearly for the meat you get from them. That's why I go with 4 lbs of them when I make my stew.
Speaking of odd beef cuts, I happened across these at my neighborhood Tom Thumb last night when I stopped in to grab a package of wings:
Isn't that just about the most ridiculous thing you've ever seen? It's like they're target marketing Fred Flintstone with Brontosaurus chops. Silly.
I bought both of them. :grin:
Well, given that the wife is a cheddarhead the only store-bought brats permitted in the house are Johnsonville. They're quite good, so I don't complain about that restriction.
[QUOTE=Swamp Fox;46766]I have to go on a scavenger hunt for oxtails, anyway. (I know where to get them, but it involves a semi-special effort.)
So I might as well look for artisanal brats while I'm at it. LOL
BTW, what are you paying per pound for oxtails there?[/QUOTE]
It depends. If I can get my lazy arse out the door early enough on a non-hunting weekend I can often get them on sale at one of the local Hispanic supermarkets (we have a bunch) for as low as ~2.50/lb. But they disappear pretty fast at that price, and I missed out last time and had to resort to the Korean store across the street and shell out $4.99/lb. That doesnt sound like much until you remember that oxtails are mostly bone and fat, so you're paying dearly for the meat you get from them. That's why I go with 4 lbs of them when I make my stew.
Speaking of odd beef cuts, I happened across these at my neighborhood Tom Thumb last night when I stopped in to grab a package of wings:
Isn't that just about the most ridiculous thing you've ever seen? It's like they're target marketing Fred Flintstone with Brontosaurus chops. Silly.
I bought both of them. :grin:
45.) Swamp Fox - 01/21/2017
LOL...
I haven't even heard of tomahawk steaks in forever. So long ago, I don't even remember where. Forgetting about actually seeing them anywhere.
What kind of plate are you gonna put them on? :p I'd have to borrow serving platters from my sister, LOL
Good to know Johnsonville brats are acceptable even to cheeseheads. I was afraid maybe the experts think they're the Schlitz of processed comestibles. :beer:
I haven't even heard of tomahawk steaks in forever. So long ago, I don't even remember where. Forgetting about actually seeing them anywhere.
What kind of plate are you gonna put them on? :p I'd have to borrow serving platters from my sister, LOL
Good to know Johnsonville brats are acceptable even to cheeseheads. I was afraid maybe the experts think they're the Schlitz of processed comestibles. :beer:
46.) DParker - 01/21/2017
[QUOTE=Swamp Fox;46768]What kind of plate are you gonna put them on? :p I'd have to borrow serving platters from my sister, LOL[/quote]
I have no idea. I'm definitely going to have to renege on my pledge to never grill a steak again. That's the only way I'll be able to sear them. This wasn't what you'd call a practical, well-thought out purchase.
[QUOTE=Swamp Fox;46768]Good to know Johnsonville brats are acceptable even to cheeseheads. I was afraid maybe the experts think they're the Schlitz of processed comestibles. :beer:[/QUOTE]
Nope. They're perfectly acceptable, especially if you're an expatriate without access to a German butcher shop.
I have no idea. I'm definitely going to have to renege on my pledge to never grill a steak again. That's the only way I'll be able to sear them. This wasn't what you'd call a practical, well-thought out purchase.
[QUOTE=Swamp Fox;46768]Good to know Johnsonville brats are acceptable even to cheeseheads. I was afraid maybe the experts think they're the Schlitz of processed comestibles. :beer:[/QUOTE]
Nope. They're perfectly acceptable, especially if you're an expatriate without access to a German butcher shop.
47.) DParker - 01/21/2017
Do I even need a plate? I mean, they come with their own handles. Maybe I'll just eat mine like a steakcicle.
48.) Swamp Fox - 01/22/2017
Good point.
Post pictures...LOL
Post pictures...LOL
49.) Swamp Fox - 01/22/2017
The Mandela Effect...LOL
[I][B]Many people recall a painted portrait of Henry VIII holding a turkey leg in one hand.[/B][/I]
[QUOTE]Henry VIII of England (June 28th, 1491 – January 28th, 1547) was the King of England from April 21st, 1509 until his death. He is commonly depicted as fairly tall and heavyset. Possibly, the most famous image of him is a Renaissance painting, painted by Hans Holbein the Younger. He is depicted standing tall and boisterous, dressed in a king’s attire, holding a pair of leather gloves in one hand and clutching at the string of a scabbard in the other.
It is a painting similar to this that many people seem to have a memory of. The key difference is that Henry VIII is holding a turkey leg (or drumstick) in one hand. Others seem to recall him sitting at a table (at a feast or dinner) showing just his upper torso. The memory is a usually foggy for most, but the common memory is that it is definitely a Renaissance style painting, and he is definitely holding a turkey leg. The problem is neither painting exists.
[/QUOTE]
[url]http://www.debunkingmandelaeffects.com/painting-of-henry-viii-holding-a-turkey-leg/[/url]
[url]http://mandelaeffect.com/henry-viii-portrait-turkey-leg/[/url]
50.) DParker - 01/22/2017
51.) Swamp Fox - 01/22/2017
:-)
+5
+5
52.) bluecat - 01/25/2017
[QUOTE=Swamp Fox;46709]
[url]http://www.oklahomajoes.co/smokers/longhorn.html[/url]
Me likey![/QUOTE]
I saw this smoker the other day as I was walking through the hardware store. It's a nice smoker. It is a bigger smoker than mine but the wall thickness isn't as thick. It would certainly be a good choice for lots of smoking.
I don't know if Brinkmann went out of business but I don't see them much anymore. It was called the Cimmaron.
[url]http://www.oklahomajoes.co/smokers/longhorn.html[/url]
Me likey![/QUOTE]
I saw this smoker the other day as I was walking through the hardware store. It's a nice smoker. It is a bigger smoker than mine but the wall thickness isn't as thick. It would certainly be a good choice for lots of smoking.
I don't know if Brinkmann went out of business but I don't see them much anymore. It was called the Cimmaron.
53.) Swamp Fox - 01/25/2017
Brinkman makes good stuff. I have a propane lantern of theirs, if it's the same company. I'll check on them.
54.) Swamp Fox - 01/25/2017
Here's a question: Some wood smokers advertise that you can grill on (in) their fireboxes. I suppose that means they have a door/damper to the smoker inside the firebox that you can close so you don't lose heat for that, or no?
Seems like one more thing to worry about binding, but maybe it's a non issue with a little veggie oil every once in a while (although this kind of stuff lives outside without shelter at my place).
Seems like one more thing to worry about binding, but maybe it's a non issue with a little veggie oil every once in a while (although this kind of stuff lives outside without shelter at my place).
55.) bluecat - 01/25/2017
Yes, you can use the firebox by itself. It is a smaller area so you won't have to clean out the larger main compartment when done. The offset firebox does have a damper.
56.) bluecat - 01/25/2017
I'll take out the can of vegetable shortening and give my smoker a treatment when I fire it up sometimes. I'll coat anything and everything. Keeps it seasoned.
57.) Swamp Fox - 01/25/2017
[QUOTE=bluecat;46845]Yes, you can use the firebox by itself. It is a smaller area so you won't have to clean out the larger main compartment when done. The offset firebox does have a damper.[/QUOTE]
Just to be clear: a damper between the firebox and the main smoker compartment? I didn't see one in the picture of the Oklahoma Joe, but maybe I missed it.
Just to be clear: a damper between the firebox and the main smoker compartment? I didn't see one in the picture of the Oklahoma Joe, but maybe I missed it.
58.) bluecat - 01/25/2017
[QUOTE=Swamp Fox;46847]Just to be clear: a damper between the firebox and the main smoker compartment? I didn't see one in the picture of the Oklahoma Joe, but maybe I missed it.[/QUOTE]
No a damper is outside of firebox. There is just an opening from inside firebox to main compartment. I'm not understanding why you would need a damper between firebox and main compartment. The smokestack has a damper too. So you have a way to control oxygen from outside damper and out on smokestack.
No a damper is outside of firebox. There is just an opening from inside firebox to main compartment. I'm not understanding why you would need a damper between firebox and main compartment. The smokestack has a damper too. So you have a way to control oxygen from outside damper and out on smokestack.
59.) Swamp Fox - 01/25/2017
[QUOTE=bluecat;46839]I saw this smoker the other day as I was walking through the hardware store. It's a nice smoker. It is a bigger smoker than mine but the wall thickness isn't as thick. It would certainly be a good choice for lots of smoking.
I don't know if Brinkmann went out of business but I don't see them much anymore. It was called the Cimmaron.[/QUOTE]
According to what I found, on October 8, 2015, Brinkmann filed for Chapter 11 bankruptcy. They are no longer selling products. The skinny is that Home Depot, which might have been their biggest client, stopped ordering and that flung them into the warm, fiery place downstairs.
This article talks about service of their products going forward. Haven't looked into whether this is the same company that made my lantern (which is a tank, by the way).
[url]http://www.consumerreports.org/gas-grills/what-you-should-know-before-buying-a-brinkmann-grill/[/url]
I don't know if Brinkmann went out of business but I don't see them much anymore. It was called the Cimmaron.[/QUOTE]
According to what I found, on October 8, 2015, Brinkmann filed for Chapter 11 bankruptcy. They are no longer selling products. The skinny is that Home Depot, which might have been their biggest client, stopped ordering and that flung them into the warm, fiery place downstairs.
This article talks about service of their products going forward. Haven't looked into whether this is the same company that made my lantern (which is a tank, by the way).
[url]http://www.consumerreports.org/gas-grills/what-you-should-know-before-buying-a-brinkmann-grill/[/url]
60.) Swamp Fox - 01/25/2017
[QUOTE=bluecat;46848]No a damper is outside of firebox. There is just an opening from inside firebox to main compartment. I'm not understanding why you would need a damper between firebox and main compartment. [/QUOTE]
To keep heat from escaping the grill area and flowing to the smoker body? Not sure if this would be a real problem or not, but we must close lids on grills for some reason, right? Why try to use a small grill but heat a big smoker?
To keep heat from escaping the grill area and flowing to the smoker body? Not sure if this would be a real problem or not, but we must close lids on grills for some reason, right? Why try to use a small grill but heat a big smoker?
61.) bluecat - 01/25/2017
[QUOTE=Swamp Fox;46849]According to what I found, on October 8, 2015, Brinkmann filed for Chapter 11 bankruptcy. They are no longer selling products. The skinny is that Home Depot, which might have been their biggest client, stopped ordering and that flung them into the warm, fiery place downstairs.
This article talks about service of their products going forward. Haven't looked into whether this is the same company that made my lantern (which is a tank, by the way).
[url]http://www.consumerreports.org/gas-grills/what-you-should-know-before-buying-a-brinkmann-grill/[/url][/QUOTE]
Sounds like they had some problems with their gas grills. My smoker is built like a tank and I can hardly move it by myself.
This article talks about service of their products going forward. Haven't looked into whether this is the same company that made my lantern (which is a tank, by the way).
[url]http://www.consumerreports.org/gas-grills/what-you-should-know-before-buying-a-brinkmann-grill/[/url][/QUOTE]
Sounds like they had some problems with their gas grills. My smoker is built like a tank and I can hardly move it by myself.
62.) bluecat - 01/25/2017
[QUOTE=Swamp Fox;46850]To keep heat from escaping the grill area and flowing to the smoker body? Not sure if this would be a real problem or not, but we must close lids on grills for some reason, right? Why try to use a small grill but heat a big smoker?[/QUOTE]
Okay, I see what you mean. If I'm grilling something and using the firebox, I normally don't close the lid. If I did, and heat went into the main compartment it is of no concern. It wouldn't take away too much heat at all. That smoker really traps heat.
Okay, I see what you mean. If I'm grilling something and using the firebox, I normally don't close the lid. If I did, and heat went into the main compartment it is of no concern. It wouldn't take away too much heat at all. That smoker really traps heat.
63.) Swamp Fox - 01/25/2017
Good to know.