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So that we can identify the limp wristed cock suckers here

GH2001

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That's what I'm talking about. How did this thread get into food? Maybe B'ham needs to cook for us all. I did a BBQ 275-325°F/smoke Saturday of spares using 3-2-1method. Turned out great. The Texas crutch and the high temps seem to cut down on cooking time which allows for less wood usage. Pecan and hickory.

Too hot for spares brother. + 1 though on the Hickory. Best smoking wood eva...
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boartitz

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Too hot for spares brother. + 1 though on the Hickory. Best smoking wood eva...
I like red oak. Mix in a little apple and sassafras.
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bottomfeeder

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Too hot for spares brother. + 1 though on the Hickory. Best smoking wood eva...

That was top of the pit temp. I think temps at grate level were around 250°F and shit practically fell off the bone. I use pecan to start and finish with hickory or visa versa. I use Oak too, as it gives a less strong flavor and can be used during the crutch time. It's all according to my mood and what I have on hand. I would love to try fruit wood on some Amber Jack and Snapper with low temp, 150-160°F. Next is the Dr.Pepper recipe for sauce.

http://www.cdkitchen.com/recipes/recs/2016/Dr-Pepper-Bbq-Sauce95902.shtml
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Jumbo

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That's what I'm talking about. How did this thread get into food? Maybe B'ham needs to cook for us all. I did a BBQ 275-325°F/smoke Saturday of spares using 3-2-1method. Turned out great. The Texas crutch and the high temps seem to cut down on cooking time which allows for less wood usage. Pecan and hickory.
Every thread B'ham starts will be about food from now on.
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JR4AU

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Every thread B'ham starts will be about food from now on.

Whether he means to or not.
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GH2001

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That was top of the pit temp. I think temps at grate level were around 250°F and poop practically fell off the bone. I use pecan to start and finish with hickory or visa versa. I use Oak too, as it gives a less strong flavor and can be used during the crutch time. It's all according to my mood and what I have on hand. I would love to try fruit wood on some Amber Jack and Snapper with low temp, 150-160°F. Next is the Dr.Pepper recipe for sauce.

http://www.cdkitchen.com/recipes/recs/2016/Dr-Pepper-Bbq-Sauce95902.shtml

Gotcha....nice.

Pecan is good too. Probably isnt used as much as Hickory but a lot rarer so it stands with reason. I have 3 acres of Pecan Trees behind my house so I like to use it as well every chance I get. Hickory will always be my fav though. Ever tried mesquite?


*** Not sure why this post got labeled as SPAM.
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Jumbo

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Whether he means to or not.
Eggzactly.
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Snaggletiger

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Eggzactly.

I second that, Jumbo...as in jumbo shrimp.  By the way, I have this killer recipe for marinating jumbo shrimp and putting them on the grill. 
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JR4AU

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We might consider respecting you more posthumously.

Creating his own posthumousitiness would be the only thing he could do to earn my respect.
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bottomfeeder

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I second that, Jumbo...as in jumbo shrimp.  By the way, I have this killer recipe for marinating jumbo shrimp and putting them on the grill.  

Share...The Oyster House on the Causeway in Mobile, AL has excellent grilled shrimp, but I prefer to do my own.

We go to Joe Patti's seafood in P'cola for the Ruby reds and do a NOLA style BBQ Shrimp with French Bread for major dipping.

http://www.joepattis.com/

http://casualkitchen.blogspot.com/2007/02/most-glorious-meal-so-far-this-year.html

Here's another one I like, but I prefer Prudhomme's beer and butter recipe over this one..

http://www.mybargainbuddy.com/forums/showthread.php?t=55774
« Last Edit: May 24, 2010, 04:41:46 PM by bottomfeeder »
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GH2001

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  • 22006
  • I'm a Miller guy. Always been. Since I was like, 8
That was top of the pit temp. I think temps at grate level were around 250°F and poop practically fell off the bone. I use pecan to start and finish with hickory or visa versa. I use Oak too, as it gives a less strong flavor and can be used during the crutch time. It's all according to my mood and what I have on hand. I would love to try fruit wood on some Amber Jack and Snapper with low temp, 150-160°F. Next is the Dr.Pepper recipe for sauce.

http://www.cdkitchen.com/recipes/recs/2016/Dr-Pepper-Bbq-Sauce95902.shtml

I use Pecan a lot too...but only because I have an orchard full of pecan trees. I like Hickory better as it seems to burn the best, but the flavor of Pecan is better to me. Oak is ok - less strong is a good way to describe it.   Ever tried Mesquite?
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Godfather

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*** Not sure why this post got labeled as SPAM.
Sorry new spam filter, we seem to be getting hit with a ton of spam lately, if a posts of yours gets nuked just shoot me a PM.  I'll reinstate it.

Somehow though it doesnt seem to be working on birmingham.
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Snaggletiger

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Sorry new spam filter, we seem to be getting hit with a ton of spam lately, if a posts of yours gets nuked just shoot me a PM.  I'll reinstate it.

Somehow though it doesnt seem to be working on birmingham.

You can't nuke Birmingspam?
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Thou May Ingest A Satchel Of Richards

Birmingham

Please don't post any more food recipes
« Reply #33 on: May 25, 2010, 02:44:49 PM »
in response to my posts.
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JR4AU

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Re: Please don't post any more food recipes
« Reply #34 on: May 25, 2010, 02:49:08 PM »
in response to my posts.

Yummy: Lemon Pudding Cake

Ingredients
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk

Directions
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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boartitz

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Re: Please don't post any more food recipes
« Reply #35 on: May 25, 2010, 02:50:55 PM »
Eat a nut.

Rocky Mountain Oysters Recipe

2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmea1
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce

*  Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.

** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

Serve warm with your favorite hot pepper sauce.
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boartitz

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Sorry new spam filter, we seem to be getting hit with a ton of spam lately, if a posts of yours gets nuked just shoot me a PM.  I'll reinstate it.

Somehow though it doesnt seem to be working on birmingham.
It's them fucking Latvians and their hard on pills. Block their IPs.
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AUsweetheart

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Re: Please don't post any more food recipes
« Reply #37 on: May 25, 2010, 02:54:12 PM »
Boozy Brownies

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 80 minutes

Ingredients:

1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
Preparation:

Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.
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A national championship is a wonderful thing, but if you're not enough without it, you'll never be enough with it.

Snaggletiger

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Re: Please don't post any more food recipes
« Reply #38 on: May 25, 2010, 02:59:11 PM »
Boozy Brownies?  Shouldn't you be studying or something?
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Thou May Ingest A Satchel Of Richards

GH2001

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  • 22006
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Re: Please don't post any more food recipes
« Reply #39 on: May 25, 2010, 03:06:07 PM »
Boozy Brownies

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 80 minutes

Ingredients:

1 (21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
Preparation:

Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.

That's a real stretch on the title of that recipe with only 1/4 cup of Bourbon and wee bit of Rum.
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