My computer at home is not in your class. but but I did by myself a sweet present for heyschweetie's bbday. A great Nikon with 500MG of memory. I'm going to try to roll out key plays on the net. Of course, I won't have the seating that DoD had at Long Beach, and I'll probably have to post these at another bbs, to block downloads from China. hehe But, I'm going to work out something. It'll probably cost me a dedicated server....hmmm, man, that might not work.
what do you mean a Nikon 500mg? I just got another drive here, so now i have 180GB. I record things too, and hope to get a lot of rocket's games on my drives this year since i am in the area.
I'm assuming he means he got a new Nikon with a 512M memory card?? Which one? did you get one of the new 6 megapixel ones? Damn...thats like twice what mine is..and I thought mine was pretty good..
What the hell happened, I thought the thread was abour BBQ For you experts I have a few questions, I scanned the thread for the answers to these questions but did not find anything. 1. If I boil the ribs for one hour and then grill them over the charcoal and wood chips, what is the approx grill time? 2. As the coals start to die out I realize I have to add more charcoal, do I simply stir the existing coals and the the new ones on top or due I have to also add fluid and relight it? 3. Do I lay the wood chips directly on top of the charcoal and if so do I add more when I add more charcoal? 4. Do I add the rub after I boil the ribs or before and is boiling the ribs beforehand a good idea? 5. Should I concoct my own rub or buy one from the store. I normally cook with a gas indirect heat grill although this thread has promted me to try it on a Weber so I went and bought the medium sized grill alst night and would like to do some ribs or brisket this weekend. Any recipes would be great either in this thread or sent directly to my e mail. Thanks in advance
Rockss, when i get to work in the morning (about to go to bed) i will email you the recipe Behad gave me. Smeg
I dont use Webers anymore(got a real pit) but I can answer a couple of these. 1) Depends on how much and how hot the fire is kept. 2) I use a barrel preheater for my charcoal. It is a cylinder-shaped thing with a grid on the bottom...you fill it up with charcoal and stuff the bottom with paper, and then light it to get the charcoal going real good before you add it. 3) I put the wood chips around the edges of the coals after soaking them for a few hours (overnight is ok also) I add more when they arent smoking good anymore. 4) Add the rub afterwards...and yes..Everyone I know that have boiled beforehand have loved the results. 5) I know some people that swear by storebought stuff...but there are some good recipes out there for home-made rub. (try the one Smeg is sending you, it should work great)
Smeg - look forward to the recipe...........Thanks! Rockets2K - Thanks for your insight, I appreciate your response!
After further evaluation, Behad's BBQ doesn't only rock, it also kicks ass and takes names! You Photoshoppers better think about that next time you decide to put his mug on one of your abominations. Thanks, and Happy Birthday again!
Istill like my description of them... they are so tasty, they make you want to slap yo mama... and once again, sorry I couldn't be there... A Big Happy Four Oh to the Big Guy...
Behad- how were the briskets??? up to standard i hope check your email too, when ya get up old man ROCKSS - how'd the ribs go??
Make some very good smoked BBQ chicken on the weekend, with chicken halves using my rib rub and then basting with BBQ sauce and apple juice, and also make some thighs which were marinated in a handmade Smeg marinade (soy, garlic, lime, balsamic vinger and herbs). had some repeat requests for ribs, so back to them next weekend.
I did my best Behad impersonation this weekend. I did up a 15 lb. brisket overnight on Saturday using 6 huge pecan chunks. Finished it off in the oven all day today. It had sat in the fridge all day Saturday slathered in Stubbs rub. By 6PM it was like buttah. The folks loved it.
Watch out, Smeg, pretty soon you'll be doing bbq for every single party your friends have. Trust me, been there, still doing that. Tex, you gotta try out my brisket at the next function, either Smeg's visit on Oct 5 or HeyP's 40th a couple weeks after that.
he is less than 30 from Downtown HTown.. easy to get to... and the food makes the drive worth it, trust me..I have to drive 30 from Baytown to get there..
conincidence i think not, the rockets need an aussie shooter off the bench?? Mango - wonder what the exact dates are???
behad - my fire skills are gatting much better, the chooken halves were cooking for 5hrs plus and i only re-stoked once, had some great heat going and smokey flavour was phenominal. Going ribs again this weekend, but thinking i am almost game for trying a brisket, so when you have time or the Brick or Chicken covers for you at work send me the recipe.
There's no real recipe, just apply rub to entire outside of brisket, let it set overnight, then smoke for 12-15 hours, depending on size. Of course, your time will vary due to difference in pits.
