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Author: [Food & Fitness] Topic: BBQ Help - suggestions
TripleDouble send a private message View Space | Friends | Playbook |
TripleDouble
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#76
Posted: 5/27/2010 11:50:59 PM

Timber9 on the pitt

JWK on the pitt

Get them to talk about this and it'll be a HOME RUN !!!!!!!!!

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TripleDouble send a private message View Space | Friends | Playbook |
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#77
Posted: 5/27/2010 11:51:55 PM

Meanwhile, Triple is backdooring some BBQ competitions  ..... Burnt the hell outta some chicken cuz was fucked up and still placed

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TripleDouble send a private message View Space | Friends | Playbook |
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#78
Posted: 5/27/2010 11:59:59 PM

Me and another Cover's Brother

Tore that tournament up fucked up?????????????

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#79
Posted: 5/28/2010 12:03:16 AM

Wasn't Timber or JWK although that would be a lock.

Funny thing.......... I'm rapping with a guy in the biggest RV at this joint.  He's the top seed  at this contest?

Yo RV......... can smell that MSG a block away.  This is a sanctioned event. 

 

 

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#80
Posted: 5/28/2010 12:16:16 AM

WHERE IS TIMBER?

Is he hunting squirrels or something?

Doesn't he follow foods and fitnesses?

 

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TripleDouble send a private message View Space | Friends | Playbook |
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#81
Posted: 5/28/2010 12:17:29 AM

Don't ask Timber for a Rub Recipe

It's 2 pages long

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demoman send a private message View Space | Friends | Playbook |
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#82
Posted: 6/4/2010 1:03:14 AM
Always start skin side down on the grill, buy a meat thermometer and cook your chicken to 160, always marinate before cooking then baste while bbq'ing. A real simple baste I use is 1 cup melted butter mixed with 1/4 cup white vinegar.
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#83
Posted: 6/11/2010 7:51:50 AM
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Jelax
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#84
Posted: 6/13/2010 4:52:51 PM
Making Chicken legs tomorrow - thought I saw a recipe but can't find it on the thread. Any suggestions would be appreciated.
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southerngroove send a private message View Space | Blog | Friends | Playbook |
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#85
Posted: 6/17/2010 6:34:22 AM
"THE FOOD CHANNEL. PERIOD"
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#86
Posted: 6/21/2010 8:20:42 PM
Cook with "hardwood lump charcoal" instead of kingsford.  Experiment with different types of soaked wood chips on your fire (hickory, mesquite, apple, etc...).  I'd say learning how to manage your heat is the #1 most important thing.

2- learn how to cook your meat to temperature without having to puncture it constantly with a thermometer.

3- buy the best quality of meat you can get your hands on
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#87
Posted: 6/22/2010 3:25:40 AM
QUOTE Originally Posted by jasonwhitesknee:

Cook with "hardwood lump charcoal" instead of kingsford.  Experiment with different types of soaked wood chips on your fire (hickory, mesquite, apple, etc...).  I'd say learning how to manage your heat is the #1 most important thing.

2- learn how to cook your meat to temperature without having to puncture it constantly with a thermometer.

3- buy the best quality of meat you can get your hands on

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#88
Posted: 6/23/2010 10:38:10 AM

I'd say learning how to manage your heat is the #1 most important thing.

That is the most important factor period.   When you master heat, there nothing you cant do on a grill. 

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FriedShrimp send a private message View Space | Friends | Playbook |
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#89
Posted: 6/23/2010 9:59:56 PM

Look who showed up in the BBQ Thread !!!!!!!!!!!

JWK

Timber

 

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FriedShrimp send a private message View Space | Friends | Playbook |
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#90
Posted: 6/23/2010 10:02:03 PM

Here's a "temperature" method..........

Entry level Chef stuff but it's a starting point.

Touch your thumb to your forefinger...... the consistency of the pad beneath your thumb is rare, thumb to index finger is medium rare, thumb to third finger is well.

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#91
Posted: 6/23/2010 10:03:20 PM

Sup Q dudes?

Anybody set anything on fire lately?

Any whole Hog going on? 

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#92
Posted: 7/16/2010 10:38:01 PM
Anyone here use Sweet Baby Ray's BBQ sauce?  I'm friggen addicted to this stuff.  Put it on everything.  So good.
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