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Member with solid, if unspectacular number of posts
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Post by Coaltrain on Mar 2, 2013 12:39:59 GMT -5
You said you wanted Tri -tips.
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Don't like guns?
Don't buy one.
There, wasn't that easy!
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Post by Deleted on Mar 2, 2013 16:18:08 GMT -5
How 'bout you dipshits stop cluttering up my food thread with your horse dookey?  Itz not YOUR thread....It's MY thread !!! ALL MINE !!!! BWAHAHAHAHAHA....MOOOOHOOOOOAHAHAHAHAHAHAHAHA !!!! |
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Post by Deleted on Mar 4, 2013 10:01:57 GMT -5
Today it's pork shoulder roast in the crock for 10-12 hours marinating/slow cooking in my special homemade pulled pork sauce. 1961 will have something very crude and disrespectful to say proving once again what a total ass he is.
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Post by Deleted on Mar 4, 2013 10:10:35 GMT -5
Today it's pork shoulder roast in the crock for 10-12 hours marinating/slow cooking in my special homemade pulled pork sauce. 1961 will have something very crude and disrespectful to say proving once again what a total ass he is. Since yer a twat-waffle and aren't inviting me over, I'll just have to stay here and listen to Kevin cry and sob next door....He's like crying and mumbling at the same time....lol |
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Post by Deleted on Mar 4, 2013 10:12:43 GMT -5
Today it's pork shoulder roast in the crock for 10-12 hours marinating/slow cooking in my special homemade pulled pork sauce. 1961 will have something very crude and disrespectful to say proving once again what a total ass he is. Since yer a twat-waffle and aren't inviting me over, I'll just have to stay here and listen to Kevin cry and sob next door....He's like crying and mumbling at the same time....lol I knew I could count on you! ;D |
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Post by Deleted on Mar 4, 2013 10:16:36 GMT -5
Since yer a twat-waffle and aren't inviting me over, I'll just have to stay here and listen to Kevin cry and sob next door....He's like crying and mumbling at the same time....lol I knew I could count on you! ;D Dude, when I went out this morning I heard jesse's durango running, so i walked over and he was JUST waking up in Kevin's arms in the front seat.....disgusting, but true....NO time to get my camera !!! DAMMIT !!!! Fast forward a few hours and ALL hell is breakin loose...The term SOBBING uncontrollably would apply here...Funny as shit...I got my camcorder out but have it set on full HD, so not sure how much i can upload to you tube...Gonna listen to it right now and see if i can hear the cryin...lol....brb signed, BFQ |
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Post by Deleted on Mar 4, 2013 10:17:36 GMT -5
I want shrieking like a schoolgirl yelling.
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Post by Deleted on Mar 4, 2013 10:34:01 GMT -5
I want shrieking like a schoolgirl yelling. Alas, I have failed yee  .... Whoah 2 the fifedom I was only able to capture the snippet in Kevin's kinky Corner I gotta go to college right now...Katcha later |
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Post by Deleted on Mar 10, 2013 13:08:29 GMT -5
Raley's has babybacks BOGO so smoked ribs it is. I'm going to try a new sauce that Lee sent me awhile ago, JohnBoy&Billy's Grillin'Sauce. Looks like a cross between KC style and Carolina style sauces. Should be a winner. Thanks, Lee!  |
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Post by Deleted on Mar 10, 2013 13:23:27 GMT -5
What is everyone's secret for making the best bacon? This morning I tried the following and it was some of the best bacon I have made. This was done with butcher shop thick sliced bacon. _____________________________ From Cook's Illustrated: "Here’s a simple technique for making bacon that’s crisp and tender instead of dry and crumbly. Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp, not tough or brittle. The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off."  |
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Member with solid, if unspectacular number of posts
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Post by cyberobb99 on Mar 10, 2013 15:01:06 GMT -5
What is everyone's secret for making the best bacon? This morning I tried the following and it was some of the best bacon I have made. This was done with butcher shop thick sliced bacon. _____________________________ From Cook's Illustrated: "Here’s a simple technique for making bacon that’s crisp and tender instead of dry and crumbly. Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp, not tough or brittle. The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off." Interesting take...I'll give that a try next week. |
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Post by Deleted on Mar 10, 2013 17:53:01 GMT -5
Sides of home made mac & cheese made with fresh grated parmesan and pesto gouda, and fresh asparagus with the Chachere's rubbed baby backs. BillyBob sauce applied during the last half hour.
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Post by Deleted on Mar 10, 2013 18:19:19 GMT -5
Sides of home made mac & cheese made with fresh grated parmesan and pesto gouda, and fresh asparagus with the Chachere's rubbed baby backs. BillyBob sauce applied during the last half hour. Doubtful  |
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Post by Deleted on Mar 10, 2013 18:21:43 GMT -5
Sides of home made mac & cheese made with fresh grated parmesan and pesto gouda, and fresh asparagus with the Chachere's rubbed baby backs. BillyBob sauce applied during the last half hour. Doubtful Your doubtful is doubtful. So is your ability to record Kevin squealing.  |
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Post by Deleted on Mar 10, 2013 18:26:23 GMT -5
Doubtful Your doubtful is doubtful. So is your ability to record Kevin squealing. ...Jesse stepped out of the house the other day to goto some guys truck in the driveway...probably to score dope....Haven't seen him or kevin since...... |
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.... Whoah 2 the fifedom 
Jan 13, 2020 17:38:49 GMT -5
Jan 13, 2020 17:38:49 GMT -5
May 1, 2022 14:04:40 GMT -5
