sm
member
Double Tap.
I can't blame my ISP either...what I get for reading and looking at pictures on this thread...
I can't blame my ISP either...what I get for reading and looking at pictures on this thread...
The Old Fuff Nails Tuner
- Thread starter Old Fuff
- Start date
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sm
member
BluesTheRibKingBear
I asked if you boiled the ribs. Calm down.
I just get curious how folks do different things. Hey I'm always learning, folks are great to learn from.
Hey folks just "think" there exists arguments over Triggers and MIM parts, 9mm vs 45...etc.
I've seen grown folks, women pulling hair and men get to bare knuckles over Pork vs Beef ribs, Boil or Not Boil the ribs, and I moved out out of the way- okay my table was knocked over - in Houston over "Does one put slaw on a BBQ sandwich or not?".
Hey since you moved from KY ...you know regional differences exist...
Okay...you using wood or charcoal? Charcoal with wood chips? About that sauce...Hey this stuff is as serious and crucial as fitting a "trigger" proper.
I asked if you boiled the ribs. Calm down.
I just get curious how folks do different things. Hey I'm always learning, folks are great to learn from.
Hey folks just "think" there exists arguments over Triggers and MIM parts, 9mm vs 45...etc.
I've seen grown folks, women pulling hair and men get to bare knuckles over Pork vs Beef ribs, Boil or Not Boil the ribs, and I moved out out of the way- okay my table was knocked over - in Houston over "Does one put slaw on a BBQ sandwich or not?".
Hey since you moved from KY ...you know regional differences exist...
Okay...you using wood or charcoal? Charcoal with wood chips? About that sauce...Hey this stuff is as serious and crucial as fitting a "trigger" proper.
BluesBear
member
I use charcoal with wet wood chips for the smoke. I can keep a consistant heat longer in my Weber with coals. To properly use wood you need BIG chunks o' wood.
Even bigger than Dawn is used to.
I don't argue about Barbeque, Chili, Religon or Politics.
Each is a very personal thing.
Each has it's pros & cons.
Now my personal opinion is that Beef ribs are good, just not as good as Pork. As for brisket? Well while Texans can make it taste good I think there are better ways to prepare beef. I must admit though that I have done more than my share of pulled beef barbeque.
When I lived in Kentucky, when the local National Model Railroad chapter (Division 8) had their semi-annual swap meet, I prepared and they sold sold about 20 pounds of pulled beef and 30 pounds of pulled pork in my secret sauce at each one.
Mutton makes great barbeque but it's a little more work. Chicken legs and thighs are the easiest to barbeque, but chicken just doesn't absorb the flavor as well as other meats. Which is why you can't really barbeque white meat chicken. Oh you can coat it with sauce and cook it but that ain't really barbeque.
As to wet or dry ribs I prefer wet.
I dry rub mine, cook them for a while, then slather them and cook some more.
Slather is one of those technical terms that should need no explaining.
Sorta like skosh, smidgen and a tad bit.
As for the slaw on the sammich? I can take it or leave it. To me good barbeque stands along.
As to slaw vs potato salad as a side. I like both.
Slaw is better with pork.
Potato salad is better with beef.
However REAL macaroni & cheese is best!
Nice al dente Barilla macaroni with Velvetta.
Mac & Cheese is the ONLY form of cheese that should come anywhere near barbeque.
Another good side dish for barbeque is boiled rubarb.
Now the best dessert for barbeque is blueberries with vanilla ice cream.
You know the vanilla that has so much real vanilla flavoring in it that it's yellow.
Now, if you can't appreciate a meal like that then perhaps you deserve a cheap sheet metal trigger riveted to an aluminum bow.
Even bigger than Dawn is used to.
I don't argue about Barbeque, Chili, Religon or Politics.
Each is a very personal thing.
Each has it's pros & cons.
Now my personal opinion is that Beef ribs are good, just not as good as Pork. As for brisket? Well while Texans can make it taste good I think there are better ways to prepare beef. I must admit though that I have done more than my share of pulled beef barbeque.
When I lived in Kentucky, when the local National Model Railroad chapter (Division 8) had their semi-annual swap meet, I prepared and they sold sold about 20 pounds of pulled beef and 30 pounds of pulled pork in my secret sauce at each one.
Mutton makes great barbeque but it's a little more work. Chicken legs and thighs are the easiest to barbeque, but chicken just doesn't absorb the flavor as well as other meats. Which is why you can't really barbeque white meat chicken. Oh you can coat it with sauce and cook it but that ain't really barbeque.
As to wet or dry ribs I prefer wet.
I dry rub mine, cook them for a while, then slather them and cook some more.
Slather is one of those technical terms that should need no explaining.
Sorta like skosh, smidgen and a tad bit.
As for the slaw on the sammich? I can take it or leave it. To me good barbeque stands along.
As to slaw vs potato salad as a side. I like both.
Slaw is better with pork.
Potato salad is better with beef.
However REAL macaroni & cheese is best!
Nice al dente Barilla macaroni with Velvetta.
Mac & Cheese is the ONLY form of cheese that should come anywhere near barbeque.
Another good side dish for barbeque is boiled rubarb.
Now the best dessert for barbeque is blueberries with vanilla ice cream.
You know the vanilla that has so much real vanilla flavoring in it that it's yellow.
Now, if you can't appreciate a meal like that then perhaps you deserve a cheap sheet metal trigger riveted to an aluminum bow.
1911Tuner
Moderator Emeritus
Weber?
Bear...You cook barbecue on a gas grill??? Say it ain't SO!!!
Bear...You cook barbecue on a gas grill??? Say it ain't SO!!!
sm
member
I appreciate the sharing, I really do.
Like blue and wood, good triggers...BBQ and fixins' - well one has to experience it...cannot explain it.
I soak the wood chips, okay the chips are the size of one's shoes... Last longer, smoke slower. I keep tabs on the water pan....
In the city I use charcoal, out in the country I may use just wood...depends.
Ice cream made with , real vanilla and cream...blackberries, I got addicted to blackberries. Raspberries is another one that I like. Okay, I have my favorites, but they ain't no bad berries, fruit...
Chickens...I smoke chickens, cornish hens, turkeys...yep fowl has to done different. NOT BBQ'd , but smoked.
You don't tell folks about the onion wrapped in foil do you - I don't. I figure the fella doing the cooking deserves some perks...core the onion, real butter, black pepper wrap in foil and bake for a bit...shush, don't tell anyone...
Like blue and wood, good triggers...BBQ and fixins' - well one has to experience it...cannot explain it.
I soak the wood chips, okay the chips are the size of one's shoes... Last longer, smoke slower. I keep tabs on the water pan....
In the city I use charcoal, out in the country I may use just wood...depends.
Ice cream made with , real vanilla and cream...blackberries, I got addicted to blackberries. Raspberries is another one that I like. Okay, I have my favorites, but they ain't no bad berries, fruit...
Chickens...I smoke chickens, cornish hens, turkeys...yep fowl has to done different. NOT BBQ'd , but smoked.
You don't tell folks about the onion wrapped in foil do you - I don't. I figure the fella doing the cooking deserves some perks...core the onion, real butter, black pepper wrap in foil and bake for a bit...shush, don't tell anyone...
BluesBear
member
Heck no it ain't so.
A real Weber. You know the big round, domed charcoal grills.
Weber's are made so well that they even have serial numbers!
And they use no MIM!
Don't get me started about my foil wraps.
No one gets to see what's in there until supper is served.
And no I won't tell you the secret ingredients.
BluesBear
member
sm, y'all ought to come visit Washington around late August.
Blackberries all over the dang place.
They grow wild everywhere. You can pull off the side of the road and just start picking.
We have some big ones we call marionberries.
(No they were called that long before that fool in DC was even born.)
My favorite berry is a good ripe red raspberry like my Grandma grew on the farm up in Iowa. But I have found that blueberries just go better with barbeque.
Raspberries and blackberries seem to go better with fried chicken.
And cherries go better with skillet fried pork chops.
Just my opinions of course.
YTBMV (Your taste buds may vary)
And strawberries? Well you toss them in a blender full of ice and Bacardi.
But only AFTER you've installed the triggers and locked the safe.
Blackberries all over the dang place.
They grow wild everywhere. You can pull off the side of the road and just start picking.
We have some big ones we call marionberries.
(No they were called that long before that fool in DC was even born.)
My favorite berry is a good ripe red raspberry like my Grandma grew on the farm up in Iowa. But I have found that blueberries just go better with barbeque.
Raspberries and blackberries seem to go better with fried chicken.
And cherries go better with skillet fried pork chops.
Just my opinions of course.
YTBMV (Your taste buds may vary)
And strawberries? Well you toss them in a blender full of ice and Bacardi.
But only AFTER you've installed the triggers and locked the safe.
Smoke
Member
Arguing BBQ will get a man shot, so I'll just state some facts as I see them.
Pork Ribs are best...as a life long cattle produer it pains me to say that Beef ribs just aren't very good.
Brisket is heaven sent when done properly. Slow smoke over wood, not charcoal. Gas doesn't enter into the equation. (Unless you start the fire with it) Takes about 16 hours to do it right. Dry rub. Sauce is a condiment, not a baste.
We don't pull beef.
Smokers are best made large capacity, I have yet to see a small one that does a very good job. 250 gallon tanks are a good place to start. Mount on wheels.
SOme folks make slaw....I see no place for it.
Beans are art.
Homemade bread to sop the juice. (sop is one of those technical terms that should need no explaining. )
Lots of pickles are required, cheaper the better.
I have the worlds best homemade icecream recipe (my Grandmother's so don't argue, you ain't changing my mind )
Chickens aren't BBQ (with all due respect to my Grandfather that made very good chicken, he even called it BBQ'd) Chicken on a stool is best.
sm, the onion is a secret? ...thought everybody knew that one....goes on the same time as the sausage for snacking....
As a courtesy to the fine folks at THR I offer the following....I don't tell everyone this one:
Ten pounds of potatoes
Ten pounds of Onions
3-4 pounds Jalapenos.
2gal Lard (can substitute Crisco for you heathens)
Heat oil (lard) in large outdoor propane cooker (fish/turkey fryer)
Throw in equal amounts potatoes and onions, and a double hand full of Jalapenos. Fry until brown.
Remove from oil and place on cardboard flat the beer came on, lined with paper towels. Sprinkle liberly with salt, pepper, Parslic(tm) brand Garlic Pepper (very Important).
Watch your fingers. Have a beer handy. Be prepared to eat yourself sick.
Regards
Smoke
Pork Ribs are best...as a life long cattle produer it pains me to say that Beef ribs just aren't very good.
Brisket is heaven sent when done properly. Slow smoke over wood, not charcoal. Gas doesn't enter into the equation. (Unless you start the fire with it) Takes about 16 hours to do it right. Dry rub. Sauce is a condiment, not a baste.
We don't pull beef.
Smokers are best made large capacity, I have yet to see a small one that does a very good job. 250 gallon tanks are a good place to start. Mount on wheels.
SOme folks make slaw....I see no place for it.
Beans are art.
Homemade bread to sop the juice. (sop is one of those technical terms that should need no explaining. )
Lots of pickles are required, cheaper the better.
I have the worlds best homemade icecream recipe (my Grandmother's so don't argue, you ain't changing my mind
)Chickens aren't BBQ (with all due respect to my Grandfather that made very good chicken, he even called it BBQ'd) Chicken on a stool is best.
sm, the onion is a secret? ...thought everybody knew that one....goes on the same time as the sausage for snacking....
As a courtesy to the fine folks at THR I offer the following....I don't tell everyone this one:
Ten pounds of potatoes
Ten pounds of Onions
3-4 pounds Jalapenos.
2gal Lard (can substitute Crisco for you heathens)
Heat oil (lard) in large outdoor propane cooker (fish/turkey fryer)
Throw in equal amounts potatoes and onions, and a double hand full of Jalapenos. Fry until brown.
Remove from oil and place on cardboard flat the beer came on, lined with paper towels. Sprinkle liberly with salt, pepper, Parslic(tm) brand Garlic Pepper (very Important).
Watch your fingers. Have a beer handy. Be prepared to eat yourself sick.
Regards
Smoke
sm
member
I'm a heathen, well been called worse. Should have heard what the fellow called me using an old series 80 with 200 gr lead SWC .
He was using a newfangledicanthitnothinbutdontilookcool - Something or other. Couldn't hit squat - gun wouldn't run, give points for missing he'd beat me like a drum...
Where be the fried pickles?
Take 100 cornish hens. A BIG deep fryer "pan" this big around and so deep made of real steel. [ uses arms to describe]. Requires a HUGE propane fish fryer- on steroids.
Now the cornish hens have been rinsed and rubbed with a secret "rub". Takes a good while to prep the hens -I had to enlist help. So I holler at the person with the "secret rub" recipe handed down in her family.
I ain't stupid.
I asked, I pleaded, but the cute blond in short short cut off jeans and the tank top that didn't make it to belly button, tanned and barefoot - wouldn't tell me. I really tried tho'.
Anyway you rub these all down, inside and out, . Find something to do for 24 hrs.
Gather all the HUGE ice chests and old towels, The HUGE mega tongs, and that Commercial Grade stainless steel Temp gauge. Fire that mother up. Toss a kitchen match in the oil - if it lights, the oil is hot enough.
One can get 6 /7 cornish hens in this "pot" at a time. Don't take long, when they float - they done. Put these in the ice chests with the towels to keep hot!!
Cooks so fast, no grease, zip , zero, zilch. Hey I ate 4 just to make sure...
He was using a newfangledicanthitnothinbutdontilookcool - Something or other.
Couldn't hit squat - gun wouldn't run, give points for missing he'd beat me like a drum...Where be the fried pickles?
Take 100 cornish hens. A BIG deep fryer "pan" this big around and so deep made of real steel. [ uses arms to describe]. Requires a HUGE propane fish fryer- on steroids.
Now the cornish hens have been rinsed and rubbed with a secret "rub". Takes a good while to prep the hens -I had to enlist help. So I holler at the person with the "secret rub" recipe handed down in her family.
I ain't stupid.
I asked, I pleaded, but the cute blond in short short cut off jeans and the tank top that didn't make it to belly button, tanned and barefoot - wouldn't tell me. I really tried tho'.
Anyway you rub these all down, inside and out, . Find something to do for 24 hrs.
Gather all the HUGE ice chests and old towels, The HUGE mega tongs, and that Commercial Grade stainless steel Temp gauge. Fire that mother up. Toss a kitchen match in the oil - if it lights, the oil is hot enough.
One can get 6 /7 cornish hens in this "pot" at a time. Don't take long, when they float - they done. Put these in the ice chests with the towels to keep hot!!
Cooks so fast, no grease, zip , zero, zilch. Hey I ate 4 just to make sure...
The Old Fuff will be temporarily absent while he seeks phyo-logical counseling from his favorite chef. The unfortunate side effects of this thread has caused a deep-seated calorie crisis. Who knows where he may end up? The authorities report that he was last seen wearing a white T-shirt and carrying a matched pair of Llama water pistols with plastic pearl grips.
sm
member
Re: Old Fuff
I wonder if these had ILS, and safeties. "Its for the children"...
"Mommie...that man just had a AD, maybe a ND...don't know mommie what you call it - but he did it"
Sorry Old Fuff my freind...I couldn't resist. Joking and kidding ya.
See what happens when you are nice to folks? MY advice is to fire your doctor , eat in moderation what you want, chunk most meds ya taking and keep on teaching and sharing with us about how REAL Guns are made and work.
ROFLMAO
I wonder if these had ILS, and safeties. "Its for the children"...
"Mommie...that man just had a AD, maybe a ND...don't know mommie what you call it - but he did it"
Sorry Old Fuff my freind...I couldn't resist. Joking and kidding ya.
See what happens when you are nice to folks? MY advice is to fire your doctor , eat in moderation what you want, chunk most meds ya taking and keep on teaching and sharing with us about how REAL Guns are made and work.
1911Tuner
Moderator Emeritus
At last Report
quote:
--------------------------------------------------------------------------------
The authorities report that he was last seen wearing a white T-shirt and carrying a matched pair of Llama water pistols with plastic pearl grips.
--------------------------------------------------------------------------------
He's gone over the edge!! Quick! Sieze all his Colts, Rands, and Smith & Wesson Hand Ejector Models before he gets to the meds!! Dibs on
any U S & S pistols ya find!!! I'll fight to the death over a Singer!
quote:
--------------------------------------------------------------------------------
The authorities report that he was last seen wearing a white T-shirt and carrying a matched pair of Llama water pistols with plastic pearl grips.
--------------------------------------------------------------------------------
He's gone over the edge!! Quick! Sieze all his Colts, Rands, and Smith & Wesson Hand Ejector Models before he gets to the meds!! Dibs on
any U S & S pistols ya find!!! I'll fight to the death over a Singer!
Tuner, you rat!!!
I knew you'd take advantage of this poor ol' senior citizen ...
You won't settle for a genuine Colt 1911 all-steel trigger, oh no - not you...
You want everything that goes with it.
First the frame, then the slide, and a barrel, and springs - - till you got a whole gun.
I knew you'd take advantage of this poor ol' senior citizen ...
You won't settle for a genuine Colt 1911 all-steel trigger, oh no - not you...
You want everything that goes with it.
First the frame, then the slide, and a barrel, and springs - - till you got a whole gun.
Tuner, you rat!!!
I knew you'd take advantage of this poor ol' senior citizen ...
You won't settle for a genuine Colt 1911 all-steel trigger, oh no - not you...
You want everything that goes with it.
First the frame, then the slide, and a barrel, and springs - - till you got a whole gun.
I knew you'd take advantage of this poor ol' senior citizen ...
You won't settle for a genuine Colt 1911 all-steel trigger, oh no - not you...
You want everything that goes with it.
First the frame, then the slide, and a barrel, and springs - - till you got a whole gun.
Tuner, you rat!!!
I knew you'd take advantage of this poor ol' senior citizen ...
You won't settle for a genuine Colt 1911 all-steel trigger, oh no - not you...
You want everything that goes with it.
First the frame, then the slide, and a barrel, and springs - - till you got a whole gun.
I knew you'd take advantage of this poor ol' senior citizen ...
You won't settle for a genuine Colt 1911 all-steel trigger, oh no - not you...
You want everything that goes with it.
First the frame, then the slide, and a barrel, and springs - - till you got a whole gun.
1911Tuner
Moderator Emeritus
In Triplicate
ROFL Fuff! Gotcha so shook up ya hit the SEND button 3 times!
I'll delete 2 of'em soon as I can see...
Cryin'Tuner
ROFL Fuff! Gotcha so shook up ya hit the SEND button 3 times!
I'll delete 2 of'em soon as I can see...
Cryin'Tuner
1911Tuner
Moderator Emeritus
In Triplicate
ROFL Fuff! Gotcha so shook up ya hit the SUBMIT button 3 times!
I'll delete 2 of'em soon as I can see...
Cryin'Tuner
ROFL Fuff! Gotcha so shook up ya hit the SUBMIT button 3 times!
I'll delete 2 of'em soon as I can see...
Cryin'Tuner
Moparmike
Member
Forget about the barbeque...Does Dawn have a younger sister? 
BluesBear
member
Yep, she sure does.
But she's bilingual and only dates waiters.
P95Carry
Moderator Emeritus
So Bear ... Dawn has two tongues eh .. this'll get Fuff and Tuner all in a lather!!
Brian Williams
Moderator Emeritus
Just don't use dawn on an iron skillet.
P95Carry
Moderator Emeritus
Oh .. THAT Dawn ..... the one that makes bubbles ..............
sm
member
Re: Cast Iron...
From the Lodge website:
http://www.lodgemfg.com/useandcare.asp#natural
3. After cooking, clean utensil with a stiff brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot utensil into cold water. Thermal shock can cause metal to warp or crack.
4. Towel dry immediately and apply a light coat of Pam or vegetable oil while utensil is still warm.
Re: Care of Dawn
1. If you don't know by now, you are beyond the scope of our help...
From the Lodge website:
http://www.lodgemfg.com/useandcare.asp#natural
3. After cooking, clean utensil with a stiff brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot utensil into cold water. Thermal shock can cause metal to warp or crack.
4. Towel dry immediately and apply a light coat of Pam or vegetable oil while utensil is still warm.
Re: Care of Dawn
1. If you don't know by now, you are beyond the scope of our help...
Marshall
Member
Dawn? Two tongues? Bilingual? Heck, a cunnalinguist, cool!
OK, all southerners gotta like fish fry's!
For an appetizer:
In a large deep pan full of boilin beer with crab boil add,
fresh caught, uncoated finger long, cut filleted pieces of crappie, sand
bass, bass, perch, etc. and boil until they float.
Remove and instantly put in a pan of ice water to firm up.
Remove and lay on foil on grill. Serve with cocktail sauce for dippin.
Either warm or cold, makes one hell of a southern po-mans shrimp cocktail!
(catfish isn't quite firm enough and tends to be harder to do)
OK, all southerners gotta like fish fry's!
For an appetizer:
In a large deep pan full of boilin beer with crab boil add,
fresh caught, uncoated finger long, cut filleted pieces of crappie, sand
bass, bass, perch, etc. and boil until they float.
Remove and instantly put in a pan of ice water to firm up.
Remove and lay on foil on grill. Serve with cocktail sauce for dippin.
Either warm or cold, makes one hell of a southern po-mans shrimp cocktail!
(catfish isn't quite firm enough and tends to be harder to do)
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