Grilling

unforgiven · December 6, 2015

I have a friend that his wife cooks like that, he thinks that the smoke detector is the dinner bell!

That's some funny $hit right there.

MikedaddyH · December 20, 2015

actually it cooled and I was able to scrape most the poop off
am I doing somthing wrong that's it's junking up like that??

Scrapped off WHAT ? Maybe its the meat.!

washguy · December 20, 2015

Scrapped off WHAT ? Maybe its the meat.!

Bwahhhhaaaaaa Wash

shepp · December 21, 2015

Scrapped off WHAT ? Maybe its the meat.!

tom warned me when I was down there that you loved stuffed asshole........guess he wasn't joking

mrmackc · December 21, 2015

I've scraped off a lot of burnt crap but not ever any off of a butt whole,stuffed or whatever! LOL!

MikedaddyH · December 21, 2015

I saved that picture for months.... Just waiting for the right topic ? LOL !

shepp · December 21, 2015

Ok. You back yard chefs do you have a recipe for this :

your jokes old tho ;)

mrmackc · December 22, 2015

Sheit, and I thought pork lips was nasty!....And what ethnic grouping would you be? surely not Irish or Scot. Was that store where you got those assholes from in America?

I can see it now: Tender Noodles with lightly braised Swine assholes with sauteed buggers and honkers. ......Cook them in Cat piss.

Edited December 22, 2015 by mrmackc
nasty yukkkie crap

planeflyer21 · December 22, 2015

Sheit, and I thought pork lips was nasty!....And what ethnic grouping would you be? surely not Irish or Scot. Was that store where you got those assholes from in America?
I can see it now: Tender Noodles with lightly braised Swine assholes with sauteed buggers and honkers. ......Cook them in Cat piss.

Not sure but I'm leaning towards Hispanic.

Around here they cook and eat (among other things) "tirpas de leche", the linings from inside the udder.

washguy · December 23, 2015

your jokes old tho ;)

post-13525-0-87468700-1403646330_thumb.j What bout the poor SOB that spent all day at work cutting out those rectums and packaging them? He comes home tells the lil lady that he did such a good job the boss gave him a pound of rectums ...so he asks her... should he add em to the crock pot she's got going? Wash

shepp · December 23, 2015

What bout the poor SOB that spent all day at work cutting out those rectums and packaging them? He comes home tells the lil lady that he did such a good job the boss gave him a pound of rectums ...so he asks her... should he add em to the crock pot she's got going? Wash

wrote on the box merry Christmas assholes

unforgiven · December 26, 2015

Tripas are the small intestings,very tastey.Just sayin.We use everything but the moo,oink,and cluck.

DNP · December 26, 2015

Wife bought some patio furniture to assemble first. Then there was a little work to get this bastard together. 3 burner on one side, charcoal and fire box on the other. Extra 12000 burner off the side for whatever else comes along...never used that side burner on any grill I've owned before. I'll find something to do with it I guess.

Now, I need some help. Propper thermometers, right way to get her seasoned....quick tips for the beginner. Hoping to take a stab at some smoking next weekend.

ok. It's been half a year already and nothing got smoked. After a buddy brought his pellet grill to the dunes for thanksgiving and cooked two lovely meals for us with very little effort...I wanted one. Got one tonight(we'll say it's from Santa). Gotta set this bastard up tomorrow and go get some meat!

mrmackc · December 26, 2015

here is the one I got this week, it is almost idenitical to the old Brinkman I have used for 30 years, they don't make the Brinkman electric smoker without the side door anymore. I load it up with mesquite or hickory chips in the metal pan directly on top of the burner element ,, a water-drip pan above the chips and two cooking racks with the tight fitting lid with a thermometer on top, turn it on and set the variable heat dial and after a set amount of time ,turn it off and take out perfectly smoked food. I do turkeys, hams, and briskets, and baby-back ribs, chickens and salmon fillets

It is a good cheap cooker.

Old Smokey Electric Smoker

Edited December 26, 2015 by mrmackc

shepp · December 26, 2015

Dad picked up a ham at Sam's club but it was more like a big steak. It was about 18" long, 8" wide and 2-3" thick. It was already smoked so he put a light smoke on it reheating it in the smoker, damn that was tasty.

Also so my aunt made collard greens, my first time ever eatting them and they were awesome!!

rene the taco truck makes their pork tacos with tripe in them, it's not bad mixed in.

Magwa · December 26, 2015

grilled a 5 bone prime rib yesterday and I am still in a meat induced coma.......

washguy · December 26, 2015

DNP you will love the pellet grill...get that badboy setup and burned in.....holler if you need info....that model should have an internal temp probe im sure...maybe not remote view?

but theres a ton of internal temp probes that are remote so you can see the temp from indoors......I like pecan pellets after several years of using other hardwoods...... Ive got a pork butt smokin right now.....Wash

mrmackc · December 27, 2015

Wash, sounds like you got up off your morphine numbed butt and are taking your anger out on a poor little piggy butt and not Bambi's daddy?

Bon appetite'

washguy · December 27, 2015

Wash, sounds like you got up off your morphine numbed butt and are taking your anger out on a poor little piggy butt and not Bambi's daddy?
Bon appetite'

Yes I did.....nothing like pulled pork smoked during 4 tornadoes tonite...sheesh! Im worried bout some of the brothers near me where the tornadoes hit...hope that they are all okay! Tornadoes in December frickin crazy!

lil 5 lb shoulder smoked for 7.5 hours at 250 degrees until 200 internal with pecan wood....had to move the smoker under the patio while it was smokin to avoid serious wind and rain....seems like everything tastes better when your home is still standing.....geez... prayers for the ones around us that got hit Wash

unforgiven · December 27, 2015

Bueaty brother,been over dosing on tammales,eggrolls,crab rangoon,Italian sausage,cookies,coconut pie,rum cake,and assorted wiskeys.

Wonderin why I got a belly ache.......

washguy · December 27, 2015

Have some of Chars dulce de leche scratch brownies warm with vanilla ice cream

Wash

unforgiven · December 27, 2015

Just what I need.BWAAHAAHAHA

DNP · December 28, 2015

Well, we got home later than I wanted to, so all that got cooked in it tonight was about 1.5 lbs of thick cut bacon. All that survived was a few pieces my wife is dragging to work with her tomorrow. The rest just magically disappeared when I brought it in the house. Even the dog was all over it. Going to throw a chicken on tomorrow night when I get home. Trying to decide what I'm going to burn on the 1st....so many choices.

Checking out the recommended thermometers from before. Will order one up ASAP.

Edited December 28, 2015 by DNP

washguy · December 28, 2015

Do my whole chicken....beer can style or not

Put a rub on spray a lil pam over rub if you wish...... 325 degrees bout an hour and a half.... temp probe in breast looking for 165 degrees internal.... smokin good

The best thing you can do is go to oakridge bbq rubs and get their rubs.....late right now uk tell you the ones to get tomorrow

Wash

shepp · December 28, 2015

Well, we got home later than I wanted to, so all that got cooked in it tonight was about 1.5 lbs of thick cut bacon. All that survived was a few pieces my wife is dragging to work with her tomorrow. The rest just magically disappeared when I brought it in the house. Even the dog was all over it. Going to throw a chicken on tomorrow night when I get home. Trying to decide what I'm going to burn on the 1st....so many choices.

Checking out the recommended thermometers from before. Will order one up ASAP.

I got one like this, mine was about the same price but not as fancy http://amazingribs.com/bbq_equipment_reviews_ratings/thermometers/maverick-et-733-redi-check

as for the chicken I cube an apple, a orange and a half onion, a few cloves of garlic, some tyme and sage and I put it in a bowl and toss it in olive oil and loosely stuff the bird with it, then I rub the bird down with olive oil and dust with pepper, salt and chipotle powder. Any extra stuffing I put in the water pan, with water and a splash of apple juice

Cook indirect heat at 375 till white meat hits 160 (about 45 min) remove and let temp of meat rise to 165. It says to start breast down then flip at 140 but I usually just skip that.

Edited December 28, 2015 by shepp