Cooking Recipes Forums - Barbecue Forums

Ping Fosco

Thomas Mooney — Sun, 22 Nov 2009 01:21:11 GMT

Greetings,

I've lost track of Fosco. Does anyone have a working email address for him?
My slightly-munged email address is associated with this message.

Thanks,

TFM3 - not "The Fat Man"

Mustard based BBQ

blorgensteve — Sat, 21 Nov 2009 10:06:17 GMT

"Nick Cramer" wrote in message
news:20091121052814.765$YE@newsreader.com...

Joe, here's one of the classic glazes or toppings, from what I
understand. It's all a matter of taste, and despite being
distantly related to Danny, I still prefer KC style over the
mustard based sauces. http://www.dannysbbq.com/recipes.asp?rid=9

--
Nonny

What does it mean when drool runs
out of both sides of a drunken
Congressman�s mouth?

The floor is level.

did I buy too early?

Eddie — Sat, 21 Nov 2009 08:08:22 GMT

On Sat, 21 Nov 2009 08:16:44 -0800, RegForte wrote:

Reg, great link, a keeper. Thanks!
Eddie

Bought a boston butt - don't think it was done.

B-Worthey — Sat, 21 Nov 2009 00:29:15 GMT

On Nov 21, 11:08*am, Olde Hippee wrote:

Well, I hadn't really thought about how I was going to reheat
it...usually I just microwave it....I know, I know, that isn't always
the best way. The thing that concerned me was that when I'm cooked
them, and cooked them to a temp of about 185*, there isn't any pink
like that except for the smoke ring. Would the gelationous matter, if
it was fat, be red? I think I left that detail out before. I'm just
not sure, and I'm probably overly cautious. And please don't think
that is anything against your cooking and expertise! Ha! So far I
haven't poisoned anyone yet either! Ha!

B-Worthey

Honest Request for Turkey Brining Recipe

Mark Filice — Fri, 20 Nov 2009 19:51:48 GMT

I'm not sure how anyone else roasts their 'boids' , but I like to add
strips of bacon or fatback (cook's choice*) over the bird when it
initially cooks the first two-thirds of the way. The bacon or fatback
work well as automatic "basters"! If one doesn't want the smokey bacon
taste, then use the fatback. Remove the bacon or fatback for the third
or quarter of the cooking time so the outside/skin can get golden brown
and nicely crisped.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
*Ultimate Kitchen Rule -- Cook's Choice!!

20 lb turkey in my NBSS, am I crazy?

thea_inbinders@nospamyahoo.com — Fri, 20 Nov 2009 14:18:04 GMT

On Nov 20, 7:38*pm, Nick Cramer wrote:

Nick, thanks! I haven't been on here in a while.

Brining Turkey

Walter Mitty — Thu, 19 Nov 2009 23:19:22 GMT

On Nov 20, 4:33*pm, B-Worthey wrote:

Yo, Brian, glad to see ya.

Recipe query

Brick — Thu, 19 Nov 2009 17:31:39 GMT

On 18-Nov-2009, "Matthew L. Martin" wrote:

Mathew L. Martin; as I live an breath. Father of the ECBX2 and
recognized master of stuffing the maximum amount of meat into
a vertical smoker. It's been awhile Mathew. Glad to see that you
are still alive and able to post. Despite rumors predicting the demise
of this group, I am still here and have to plans to depart.

--
Brick (Youth is wasted on young people)

Microwave BBQ recipe?

The Ghost of Edward M. Kennedy — Thu, 19 Nov 2009 16:34:14 GMT

On Fri, 20 Nov 2009 11:23:16 -0800 (PST), Bobs yer uncle
wrote:

I miss beer...
--
"Though these wounds have seen no wars
Except for the scars I have ignored
And this endless crutch, well it's never enough
It's been the Worst Day Since Yesterday"
- Flogging Molly

Inside Top Round

nailshooter41@aol.com — Thu, 19 Nov 2009 16:11:44 GMT

Thinking it over, I don't believe I have ever cooked an "inside top
round". If I did, I was in the oven cooked like a roast.

Is there another name for this piece of meat?

Robert

Another HEB sale

Janet Wilder — Thu, 19 Nov 2009 14:21:03 GMT

Sqwertz wrote:

I've been buying the Romanesco, too. I can still find the quartered
shitakes but they used to have a wild mushroom mix and I don't see that
one any more.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Inside Top Round

RegForte — Thu, 19 Nov 2009 00:27:15 GMT

RegForte said:

Yeah, what you said about the cleaning!

Serrated as in a slicer with the indentations, or a full on serrated knife?
A really sharp slicer seems to do the trick for me.

MartyB

Confessions of an HEB meat man

Nunya Bidnits — Wed, 18 Nov 2009 23:42:04 GMT

On 18-Nov-2009, "Nunya Bidnits"
wrote:

They used quite a bit of wood to cook the whole hog at the Milan, GA
HTH last August, but not that much. BobInGa cooks in a true open
pit and preburns all of the wood down to coals before adding it to
the cooking pit. I'd guess they used about 40 cu ft of splits to get the
job done, but that's just a guess from my casual observation. TFM�
could probably provide a better estimate. They did not use the
equivalent of a longbed pickup load.

Brick said that.

Microwave BBQ recipe?

The Ghost of Edward M. Kennedy — Wed, 18 Nov 2009 21:50:23 GMT

On Nov 21, 6:31*pm, "Dave Bugg" wrote:

Dunno... you might have a point. It is like saying crude oil from the
ground is gas. Distilling it, filtering it, homogenizing it for
repeatability, and put in necessary additives for stability are the
only things that make if different from gas.

Same with whiskey. If I am taking the gist of your post correctly,
then similarly, there is really no substantial difference between
whiskey and wort.

Robert

Confessions of an HEB meat man

Stormmee — Wed, 18 Nov 2009 12:43:29 GMT

when i can tell it wrong, you know its wrong, Lee

--
Have a wonderful day

"Sqwertz" wrote in message
news:y5967h8401yd$.prn@sqwertz.com...