 |
|
02-25-2005, 06:22 PM
|
#21
|
|
Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
|
ok. getting ready to fire up the WSM....2 big butts ready to be rubbed with mustard...and fyi, I'm using honey mustard. Why? Cause I got a bunch for free, and I'm interested to see if there is any taste difference.
I'll put the corned beef on in the morning.
__________________
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
|
|
|
|
02-25-2005, 06:48 PM
|
#22
|
|
Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
|
don't forget to start a bbq thread capt. for your butt and pastrami cook!! 
|
|
|
|
|
02-25-2005, 10:15 PM
|
#23
|
|
BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
|
Quote:
|
Originally Posted by Captain Morgan
yeah, I'm not a big fan of sugar on beef....great on pork though.
|
You see? Now I am just the opposite! Give me sugar on Brisket! I'm doing 2 butts, a brisket , skads of brined chicken thighs glazed in Texas Pepper Jelly pineapple habanero, teryaki salmon, cole slaw, and cowboy pintos, fo a group of 10 for a class reunion "audition." For dessert I'm trying Von Werner Wilhelms "snicker bar stuffed baked apples." Got the brine cooking right now. Sposed to be about 15 at 4:00 am  See ya then!
__________________
"I was born to cook for people"
|
|
|
|
|
02-25-2005, 10:18 PM
|
#24
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
|
Quote:
|
Originally Posted by Woodman
Quote:
|
Originally Posted by Captain Morgan
yeah, I'm not a big fan of sugar on beef....great on pork though.
|
You see? Now I am just the opposite! Give me sugar on Brisket! I'm doing 2 butts, a brisket , skads of brined chicken thighs glazed in Texas Pepper Jelly pineapple habanero, teryaki salmon, cole slaw, and cowboy pintos, fo a group of 10 for a class reunion "audition." For dessert I'm trying Von Werner Wilhelms "snicker bar stuffed baked apples." Got the brine cooking right now. Sposed to be about 15 at 4:00 am See ya then! |
Hey WoodFish, will you give us some information about the teriyaki salmon? I'd be interested in trying it.
|
|
|
|
|
02-26-2005, 05:08 AM
|
#25
|
|
BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
|
Good Golly Miss Molly it's early and it's cold! Got to go fire her up! Woody
__________________
"I was born to cook for people"
|
|
|
|
|
02-28-2005, 07:35 AM
|
#26
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
[quote=Niagara River Smoker]
Quote:
|
Originally Posted by "Chris Finney":g6rj9akr
Headed to NC in 20 mins.  |
How long's that drive, on a good day, of course...[/quote:g6rj9akr]
Sorry I missed your question Bill. Best I've ever done it was 31/2 hours from work (add 45 min if I'm leaving from my place here). Worst trip was 6 1/2 to 7 hrs. Traffic was HELL.
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
All times are GMT -5. The time now is 04:09 PM.
