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re: Thanks for the access Aggies.
Posted on 7/21/15 at 6:00 pm to cardboardboxer
Posted on 7/21/15 at 6:00 pm to cardboardboxer
quote:
in the biggest pit you can find.
I've got an akorn. Love it but will be getting an offset soon. It sucks that at the best I can only fir four racks of ribs on it at once. Four racks doesn't do much when you're feeding 30 people.
0
Posted on 7/21/15 at 6:02 pm to Gradual_Stroke
quote:
Question:
frick ___
Obama is the only logical answer here. Well besides me, I don't think you can handle me though. I like it rough.
Posted on 7/21/15 at 6:08 pm to Spunky
I'll give you a hint on the pop quiz
Look up Kaiser's post history
Look up Kaiser's post history
Posted on 7/21/15 at 6:28 pm to Old Sarge
Pop quiz?
Kaiser s post history?
You got me all confused now.
Kaiser s post history?
You got me all confused now.
Posted on 7/21/15 at 6:37 pm to Spunky
You need one of these. Brisket is rubbed with black pepper salt and garlic there is no such thing as to much. Cook at 225 to 250 for an hour per pound at 4 to 5 hours wrap in foil to finish. That's all I'm telling you and no you can't have my chicken recipe.
Posted on 7/21/15 at 6:41 pm to Agforlife
quote:
and no you can't have my chicken recipe
Not even a subtle brag
Posted on 7/21/15 at 6:54 pm to Agforlife
quote:
no you can't have my chicken recipe.
I live in North Ga. Chicken capital of the world. I'll own your arse with fowl..
Posted on 7/21/15 at 7:04 pm to Spunky
Then show us your chicken award trophy so we can compare it to Agforlife's
Posted on 7/21/15 at 7:16 pm to Old Sarge
Not sure about the rules here but last I checked my trophy of a giant cock would more than likely be the demise of me here.
Posted on 7/21/15 at 7:18 pm to Agforlife
quote:
That's all I'm telling you and no you can't have my chicken recipe.
Damn, I have been dying for a way to BBQ chicken without drying it out.
Posted on 7/21/15 at 7:19 pm to cardboardboxer
I gave up, I drown it in sauce and wrap it in foil
Posted on 7/21/15 at 7:25 pm to Spunky
quote:
Not sure about the rules here but last I checked my trophy of a giant cock would more than likely be the demise of me here
This is the Aggie board, it will make you a hero.
Posted on 7/21/15 at 7:27 pm to cardboardboxer
quote:
my trophy of a giant cock
If he really has a trophy like that and doesn't show it we should kick him out
Posted on 7/21/15 at 7:37 pm to Old Sarge
I've never done the competition thing. I'd rather drink beer with friend, cook and have a good time. Nothing like simmering down on a Friday night with the grill going, cold beer, a good cigar and a few buddies. To me, that's what it's all about.
Posted on 7/21/15 at 7:39 pm to Spunky
quote:
Friday night with the grill going, cold beer, a good cigar and a few buddies. To me, that's what it's all about.
You sound like good people
Posted on 7/21/15 at 7:43 pm to Old Sarge
quote:
You sound like good people
I try to be. Well, at least that's my objective.
Posted on 7/21/15 at 7:45 pm to Spunky
K, so back to briskets, then we will move to hunting.
So do yall inject or just rub? Brine? Wrap?
So do yall inject or just rub? Brine? Wrap?
Posted on 7/21/15 at 8:02 pm to Spunky
Just rub. Spices may change every now and then for me but always a dry rub
Posted on 7/21/15 at 8:59 pm to Spunky
quote:
K, so back to briskets, then we will move to hunting.
So do yall inject or just rub? Brine? Wrap?
For competition I inject but only because everybody else does and if you don't you stand no chance. When cooking for family and friends just rub. 2 parts black pepper 1 part salt 1 part garlic powder is what I like. I adjust to the people I'm cooking for but you can't go wrong with this. Trim the excess fat off it and after letting it rest when done cut the fat cap off before slicing. You're welcome.
Posted on 7/21/15 at 9:09 pm to Agforlife
quote:
For competition I inject but only because everybody else does and if you don't you stand no chance. When cooking for family and friends just rub. 2 parts black pepper 1 part salt 1 part garlic powder is what I like. I adjust to the people I'm cooking for but you can't go wrong with this. Trim the excess fat off it and after letting it rest when done cut the fat cap off before slicing. You're welcome.
I'll post it over here when I give it a whirl. Thanks man.
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