![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
I used to frequently frequent this group 4 to 2 years ago. Lurked mostly,
posted some. Then the dreaded evil **WORK** snuck up and bit me in the ass. Too much work, not enough Q and smoke makes Mike a DULL boy (and I suffer from the additional handicap of being an engineer). Nice to see there is still a LOT of activity here - meaningful and otherwise! Also nice to see the semi-civil almost-flames give and take. Got a good chuckle out of the recent exchange between Messrs. Whitfurrows & Wilson. Don't know about you guys, but I have found my sausage gets cold when I wave it about! I gather the (original) point of contention may have once had something to do with apartments banning grills/BBQ on the west coast? Hell invite them all over to my place - I have a dilapidated wooden porch I would LOVE to replace with a patio. I Q on it every chance I get in an attempt to burn it down and collect on the insurance. Mi casa is Su casa (or something like that). Just bring plenty of beer, and we'll pee on the house when the flames get to close. ***FLASH: New Topic**** So what's the strangest critter ever been cooked on your smoker/grill? Me? Squirrel is about as kinky as I've ever gotten. Wrapped 'em in foil and cooked 'em on top of an intake manifold another time oo. Truth be told: Squirrel is one tough little rodent. Kind of like a pair of leather work gloves - with BBQ sauce. You? Mike in St. Louis (where squirrels are SO big, you need a homemade cooker fabricated from a 55 gallon barrel) |
|
|||
|
Ordovician wrote in alt.food.barbecue
So what's the strangest critter ever been cooked on your smoker/grill? Me? Squirrel is about as kinky as I've ever gotten. Wrapped 'em in foil and cooked 'em on top of an intake manifold another time oo. Truth be told: Squirrel is one tough little rodent. Kind of like a pair of leather work gloves - with BBQ sauce. Mike in St. Louis Not really strange but I have on occaison used my pellet gun and shot dove's in the backyard while I was Q'en. Stripped the breast out of em while they was still bleeding and through on the fire. Mmmm,mmmm good. -- BigDog Loading up the pellet gun for tommarrows Q To E-mail me, you know what to do. |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| New Group Anti-PETA USA | dh_ld@nomail.com | Vegan | 6 | 25-12-2003 01:36 AM |
| Join my email support group for gourmet dieters | Diane Wirth | Sourdough | 0 | 30-09-2003 06:32 AM |
| Join my email support group for gourmet dieters | Diane Wirth | General Cooking | 0 | 30-09-2003 06:30 AM |
| Join email support group for gourmet dieters | Diane Wirth | Baking | 0 | 30-09-2003 06:29 AM |