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08-07-2005, 07:55 PM
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#1
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Dinner Tonight
Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!
Ribs tomorrow with the new rib rack courtesy of Bruce!! :biggrin: 
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08-07-2005, 08:28 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Used mine tonight Greg, it worked great. Three racks of baby backs.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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08-07-2005, 09:43 PM
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#3
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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I did 2 - 8.75lb. shoulders yesterday. 1 1/4 I pulled and brought to my associations BBQ, the other 3/4 I left at home for my 2 kids and some of there friends. Well when I got home, 4 people ate the 3/4 shoulder I left for the kids, I mean the whole thing! Should have been able to feed 8 - 10 people with what I had left home!
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I hope this isn't negative!
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08-08-2005, 06:52 AM
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#4
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Re: Dinner Tonight
Quote:
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Originally Posted by Greg Rempe
Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!
Ribs tomorrow with the new rib rack courtesy of Bruce!! :biggrin: |
Now why would you want to ruin perfectly good pork by putting that tomato sludge all over it?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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08-08-2005, 06:58 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Re: Dinner Tonight
[quote=Captain Morgan]
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Originally Posted by "Greg Rempe":kgi6l37y
Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!
Ribs tomorrow with the new rib rack courtesy of Bruce!! :biggrin: |
Now why would you want to ruin perfectly good pork by putting that tomato sludge all over it?[/quote:kgi6l37y]
He needs some Scotts on them sammies!
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08-08-2005, 07:20 AM
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#6
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Damn right!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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08-08-2005, 08:10 AM
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#7
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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You might change your mind if you tasted it... 
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08-08-2005, 08:12 AM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Put it on spaghetti where it belongs.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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08-08-2005, 10:16 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Captain Morgan
Put it on spaghetti where it belongs.
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Speaking of that I was watching BBQ w/Bobby Fag this weekend and they had some joint on there that specialized in BBQ Spaghetti. I'll see if I can find more info on it and post it. But it really looked gross if you ask me.
BTW, tomato vs. vinegar based Q sauce  op:
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08-08-2005, 11:58 AM
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#10
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
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"I was born to cook for people"
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08-08-2005, 12:09 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Woody you're gonna love the foodsaver, it will also save you money. Cook a bunch when you fire up the pit, and eat for weeks! However, it leads to not cooking as often.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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08-08-2005, 01:01 PM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Woodman
I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
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Don't you know that brining is taboo?? :taunt:
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08-08-2005, 04:04 PM
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#13
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Larry Wolfe
Quote:
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Originally Posted by Woodman
I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
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Don't you know that brining is taboo?? :taunt: |
Unless you wrap in foil!!! #-o #-o #-o [-X
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I hope this isn't negative!
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08-08-2005, 07:24 PM
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#14
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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I don't brine smaller individual pieces, but I do whole chicks or turks. Makes em juicy I swear!
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"I was born to cook for people"
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08-08-2005, 07:33 PM
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#15
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Woodman
I don't brine smaller individual pieces, but I do whole chicks or turks. Makes em juicy I swear!
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There's no reason to brine turkeys, haven't you learned anything from this board Woody??? We do tons every year and they come out so juicy you'll need a bib to eat them. As soon as the pop-up timer goes off we pull them, they are absolutely perfect EVERYTIME. 8-[
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08-10-2005, 07:02 PM
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#16
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BBQ Central College
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
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When my chicken or turkey gets dried out, I just brine them after they're cooked. They come out so juicy !!!!!
 Al
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The early bird might get the worm...but it's the second mouse that gets the cheese.
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08-10-2005, 07:15 PM
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#17
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Uncle Al
When my chicken or turkey gets dried out, I just brine them after they're cooked. They come out so juicy !!!!!
Al |
Great idea Al, I've done that with butts and brisket before but never thought about poultry!! Gonna try it soon! :winkie:
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08-10-2005, 07:42 PM
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#18
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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I hope Greg starts a new section on brining!
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I hope this isn't negative!
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08-10-2005, 07:51 PM
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#19
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Nick Prochilo
I hope Greg starts a new section on brining!
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Me too, I just brined a carrot! Wow, it was fantastic!
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08-10-2005, 08:29 PM
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#20
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Good job guys...2 threads locked in 1 day...how about staying on topic in the cooking sections!!! :-X
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