yeah, wtf, sounds like a shill job by the butter people :shrug:
:mj07:
either that or a job by OASU (organization against salt usage)
Who is the BEST BAR-BQ person in the house
- Thread starter SKEETER1
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:mj07:
either that or a job by OASU (organization against salt usage)
instead of frying wings, sprinkle with chicken seasoning or some bar-b-q rub and grill on weber; then put into bowl and toss with hot wing sauce.
louisiana hot sauce has a wing sauce which you mix with butter and is really good, call louiana wildly wicked wing kit.
hint on sauce lable for grilled wings is to add lemon or lime juice before tossing in sauce.
louisiana hot sauce has a wing sauce which you mix with butter and is really good, call louiana wildly wicked wing kit.
hint on sauce lable for grilled wings is to add lemon or lime juice before tossing in sauce.
- Feb 12, 2000
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Come on, guys. I've stated on more than one occassion that my kids are sometimes around when I read this forum!!!
Well, let's have it. I'd like to try these lights out ribs. I'm boiling crawfish tomorrow, but am going to grill on Monday and will use your recipe if you post it .
Actually unsalted butter is used when you are clarifying butter as it will not seperate as much and will clarify at a much better rate and a lower temperature thereby preventing the butter from burning. Salt increases temperature of food when heated faster then unsalted. For instance, add Kosher salt to two cups of water and no salt to two cups of water in a seperate pan and heat at exact rate. Salted water will come to a rolling boil much quicker. The sam can be said about meats and such. With salt you run the risk of burning.
- Feb 12, 2000
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Well, heading to lake tomorrow so just had to pull everything off here.
2 full racks and 2 boston butts.
Dry rub. Smoked for 3.5 hours. Finished off in foil in oven for 2 hours.
Will chip one of the shoulders tomorrow and serve as wet pork. Everything else will be sauce on the side.
:mj06:
2 full racks and 2 boston butts.
Dry rub. Smoked for 3.5 hours. Finished off in foil in oven for 2 hours.
Will chip one of the shoulders tomorrow and serve as wet pork. Everything else will be sauce on the side.
:mj06:
Bought these planks from CostCo. Tried them with chicken legs. Very easy to smoke on regular grill with lid. No need to flip. Only 45 minutes. Came out great! Will use it again with ribs tomorrow.When I was in Vancouver a few years ago I had the best salmon ever! I've never done this myself, but I've heard it's pretty easy.
The salmon is cooked on a wooden cedar plank which is first soaked in beer. They serve it to you right on the wooden plank. It was sooooo good! They sell cedar planks for bbq's at Home Depot. I really should get off my lazy ass and finally try this one!! Any further advice on this would be great!
A company called Cookshack makes great smokers. I bought one about a month ago and I should of bought one years ago. People around here are going crazy over my Boston Butts.
- Feb 12, 2000
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- Feb 12, 2000
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lotsa good info here too.
http://www.eaglequest.com/~bbq/faq2/toc.html
i'll use this thread as a reference.
post more links if you guys have them.
http://www.eaglequest.com/~bbq/faq2/toc.html
i'll use this thread as a reference.
post more links if you guys have them.
Here is one I go to occaisionally. I even paid the $20 for his rub and sauce recipe. I have only used it once, but it was worth the price.
http://smoking-meat.com/
http://smoking-meat.com/
- Feb 12, 2000
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This is the same guy as the forum I posted. He has great information. I always wanted to try out his rubs and sauces that he hypes up. I had a feeling they would be worth the experimentation.
Ha, I'm on that forum too. Ton's of great info, those guys are hardcore about there BBQ.
I forgot his forum had a different URL. I wanna try that turkey brining recipe he has sometime. Bet that would be pretty good.
- Feb 12, 2000
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That's how I originally found the website! I googled "fried turkey brine" or something like that and found the site.
I used it for Thanksgiving last year with our fried turkey. It basically saved the day because it turns out that my candy thermometer was broken and I cooked the bird way too fast. To get it up to full temperature, I thought it was going to be completely ruined. But because of the brine, even though the outside blew, the inside was still very juicy.
