eating a big fried chicken dinner is kinda like fxxxing HEC, it seemed like a good idea at first but then later you're sorry you did it.
The Ultimate BBQ Thread (4 Viewers)
- Thread starter Trollhole
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Dude, I dont preach Carnitias, Polo and Asada tacos and tortas to you, dont go yammering about all that fried s*** you get downthere.............
I was just trying to give you an analogy you could relate to.
Yeah...............that ones barking up the wrong tree.................
bro it's ok hell she has huge cans, I'd bang her, don't regret, celebrate the bounty.
lol...2 points for the HEC ref.
its all relative (dont get excited im not talking about your cousin)
Colorado is NORTH of abalama. it is also north of a great many states.
and I have problems with rules and structure which is why i refuse to bother with categories..
well that and Im pretty stupid
Alabama is NORTH of Haiti. Though there are some similarities, that doesn't make Haiti the South.
I get Florida and Haiti mixed up.............
eat some acid and then you'll understand
so do the Haitians.
I know because I have lived in Alabama for most of my life, then I have tried almost every bbq joint in Florida that I have driven by. In general, they suck.
Popeye's has good fried chicken. They don't have BBQ.
Most good BBQ places don't have fried chicken. In fact, they usually don't have much else besides bbq. They may have a burger but not much else.
agomez
Frijoles
cool.....I love fried chicken....
Smoked Pork Rib:
Step 1:
Lay 'em out and wet with roughly equal parts olive oil and bourbon, then toss on a dash of vinegar of your choice. Rub that s*** in.
Step 2: Rub with gray salt (look it up) and rough ground black pepper
Step 3: Layer on the following spices to your particular spiceyness factor, rub them in good as you go.
Flake or powder doesn't matter. I've even used a few fresh chili's from the garden from time to time.
-- Cayenne
-- Ancho
-- Passila Baijo (sp?)
-- Oregano
-- Brown Sugar
-- Cumin
Let sit for at least 24 hours before smoking.
Smoking time will vary depending on your tools. I only have a large Weber at this point, so takes me about 7 hours until I am happy with them. With a proper smoker I would move them back and cook them longer most likely. While smoking, periodically douse with bourbon.
Cut to St. Louis style and serve. Can be served dry or with the BBQ sauce of your choosing/making.
Edit: Forgot to mention, I'm no expert on wood choice - but for these I tend to blend a hickory/alder and toss in a dash of apple/mesquite as it goes along.
Step 1:
Lay 'em out and wet with roughly equal parts olive oil and bourbon, then toss on a dash of vinegar of your choice. Rub that s*** in.
Step 2: Rub with gray salt (look it up) and rough ground black pepper
Step 3: Layer on the following spices to your particular spiceyness factor, rub them in good as you go.
Flake or powder doesn't matter. I've even used a few fresh chili's from the garden from time to time.
-- Cayenne
-- Ancho
-- Passila Baijo (sp?)
-- Oregano
-- Brown Sugar
-- Cumin
Let sit for at least 24 hours before smoking.
Smoking time will vary depending on your tools. I only have a large Weber at this point, so takes me about 7 hours until I am happy with them. With a proper smoker I would move them back and cook them longer most likely. While smoking, periodically douse with bourbon.
Cut to St. Louis style and serve. Can be served dry or with the BBQ sauce of your choosing/making.
Edit: Forgot to mention, I'm no expert on wood choice - but for these I tend to blend a hickory/alder and toss in a dash of apple/mesquite as it goes along.
Last edited:
pictures help
I promise to post a pic of my meat for you next time I whip some up. 
Great Thread! I stole this off Craigslist yesterday.. dude needed X-mas money and his wife told him to sell it. Needs a little tweaking to get the smoke draw correct, but it was a hell of a buy.. And I feel so white trash with my dual Harley Tail pipes. 
schweet... fire it up!
how cheap is "stolen"?
how cheap is "stolen"?
wicked cheap
yooper
SILVER Star
bump for censoring check