Home |
Search |
Today's Posts |
![]() |
|
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 | Display Modes |
Posted to alt.food.barbecue
|
|||
|
|||
![]()
I can't believe it. I mean what are the odds of the following
happening?: Here I am on alt.food.barbecue and the guy beside me(we are both at the Kitchener Public Library)is also taking a look at this NG? Two poverty stricken souls. Last week they towed my car because I couldn't afford a sticker for the plate. Now I've got nowhere to live. Boo hoo. Oh boo hoo hoo. I have to go now and collect tin cans so that I can get enough money to buy cardboard from other homeless people who need some wine. At least I'll have a nice place to stay tonight. My favourite rub: 2Tbs.Sweet Hungarian Paprika 1/2 Tbs. Hot Hungarian Paprika 1/2 Tbs. Ground Sea Salt(I have a question: I do use salt in my rub but what I can't figure out is that salt is suppossed to drain out the juices: is it desirable to use salt given these circumstances?) 1 Tbs. Fresh Ground Black pepper(grind nice and coarse) 1 Tbs. mild curry powder. This is a pretty nippy rub but I like it. Sometimes I make a paste and add olive oil. When I make my rub I don't measure amounts so it's a little different each time. These measures are only approximations. I don't own a tablespoon and it's pretty hard to keep the wind from blowing away ingredients. Today I will also look for a container for my rub. Maybe an old thrown away ash tray with a cover on it. |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
OT sort of | General Cooking | |||
OT - sort of | Barbecue | |||
Sorry sort of | Barbecue | |||
OT sort-a | Barbecue |