Tigers X - Number one Source to Talk Auburn Tigers Sports
The Library => Auburn Culinary Center => Topic started by: Snaggletiger on April 11, 2012, 04:46:42 PM
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This Friday and Saturday will be the barbecue competition they have here in Dothan. Never been to one and I'm thinking seriously about going Friday night since Saturday is reserved for A-Day. Said this year will be filming an episode of PitMasters and Myron Mixon will be here. I know several of you are heavy into that and AU1 competes. Crazy question, but are they normally worth going to? I love me some barbecue but would I be able to sample some of the contestants' or would they just be selling some of the local BBQ restaurants meat? Website didn't say much about that. I think the smell alone would be worth going for.
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This Friday and Saturday will be the barbecue competition they have here in Dothan. Never been to one and I'm thinking seriously about going Friday night since Saturday is reserved for A-Day. Said this year will be filming an episode of PitMasters and Myron Mixon will be here. I know several of you are heavy into that and AU1 competes. Crazy question, but are they normally worth going to? I love me some barbecue but would I be able to sample some of the contestants' or would they just be selling some of the local BBQ restaurants meat? Website didn't say much about that. I think the smell alone would be worth going for.
If Myron Mixon is there you can be sure somewhere on the premises will be a booth selling Old South BBQ. That man does not pass up an opportunity to make a buck.
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Sounds like fun Snags.
When does it start (CST)?
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Sounds like fun Snags.
When does it start (CST)?
I believe it's 5-10 on Friday night and pretty much all day on Saturday. At teh Peanut Festival Fairgrounds. I think I'm going to hit it tomorrow night. My biggest question was whether the competitors normally sell their own or if it's just our local vendors. Nothing down here that makes you want to slap mama.
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Hey GH...scratch that. Houston County Farm Center where they used to have the fair. I just assumed because it had always been at the Peanut Festival grounds in years past.
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Advice: Most teams will give you a sample, but don't ask until they have already turned their boxes in. I don't think you can sell it unless you are a registered vendor. Pretty sure you can't. Whatever you do, don't go up when they are prepping boxes to turn in and ask for a sample. It will get you dirty looks and some ass chewings from some. We were always polite and would tell people, come back at 1:00 or whenever the boxes were truned in and we would give you all we had leftover if you want it. If you are competitive at all, and most people are, you get a little ill come turn in time.
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Advice: Most teams will give you a sample, but don't ask until they have already turned their boxes in. I don't think you can sell it unless you are a registered vendor. Pretty sure you can't. Whatever you do, don't go up when they are prepping boxes to turn in and ask for a sample. It will get you dirty looks and some ass chewings from some. We were always polite and would tell people, come back at 1:00 or whenever the boxes were truned in and we would give you all we had leftover if you want it. If you are competitive at all, and most people are, you get a little ill come turn in time.
I just skimmed through that. So you say the best time to ask for a sample is when they're boxing it up? Sounds logical.
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Advice: Most teams will give you a sample, but don't ask until they have already turned their boxes in. I don't think you can sell it unless you are a registered vendor. Pretty sure you can't. Whatever you do, don't go up when they are prepping boxes to turn in and ask for a sample. It will get you dirty looks and some ass chewings from some. We were always polite and would tell people, come back at 1:00 or whenever the boxes were truned in and we would give you all we had leftover if you want it. If you are competitive at all, and most people are, you get a little ill come turn in time.
You'll have to lemme know the next time you're competing AUT1; I could eat some good BBQ; been craving that and, oddly, a pimento sammich since I got back into town from a trip up to NC for Holy week.
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You'll have to lemme know the next time you're competing AUT1; I could eat some good BBQ; been craving that and, oddly, a pimento sammich since I got back into town from a trip up to NC for Holy week.
BBQ and pimento sammich? You'd better go to Walgreens and pick up a home pregnancy test.
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What a let down. Got out of the car in the parking lot and immediately hit by the smell of teh cues. That was the highlite of the night. Took Mini-Snags and they had a few kid rides and games for him. A fairly decent southern rock band was playing. Very few people there so it was really kind of dead. But I still wanted to try several types of BBQ so I went to the where the vendors were...or were supposed to be. There was ONE...count em'...one trailer set up selling BBQ. Got some riblets and they were 95.8% fat..and nothing special about the taste. I went home pissed that I actually paid $10 to get in.
Now granted, I figured out that Saturday was when it all happens. And reports were that the place was packed and a lot of stuff going on. But not a thing on Friday night. So, out of protest, I cooked ribs myself last night and they were outstanding, if I do say so myself.
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BBQ and pimento sammich? You'd better go to Walgreens and pick up a home pregnancy test.
Well, I also eat slaw on my BBQ sammich...been known to eat slaw on a burger too...not to mention slaw on beans, slaw on cornbread, etc.
What a let down. Got out of the car in the parking lot and immediately hit by the smell of teh cues. That was the highlite of the night. Took Mini-Snags and they had a few kid rides and games for him. A fairly decent southern rock band was playing. Very few people there so it was really kind of dead. But I still wanted to try several types of BBQ so I went to the where the vendors were...or were supposed to be. There was ONE...count em'...one trailer set up selling BBQ. Got some riblets and they were 95.8% fat..and nothing special about the taste. I went home pissed that I actually paid $10 to get in.
Now granted, I figured out that Saturday was when it all happens. And reports were that the place was packed and a lot of stuff going on. But not a thing on Friday night. So, out of protest, I cooked ribs myself last night and they were outstanding, if I do say so myself.
What a shame it was a let down but sounds like your ribs were enough to make up for it (recipe?)...
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Well, I also eat slaw on my BBQ sammich...been known to eat slaw on a burger too...not to mention slaw on beans, slaw on cornbread, etc.
What a shame it was a let down but sounds like your ribs were enough to make up for it (recipe?)...
I had posted it before and I'm certainly not in the same universe with a lot of you BBQ connysewers. I've never made my own sauce other than tweaking a store bought. I rub my meat generously with a combination of Memphis and St. Louis Dry Rubs I found. I oven cook them in low heat, 225 for a little over 2 hours. Before I wrap them up, I put some wostestershirester sauce and/or some soy on them to keep them moist during baking. I fire up the grill and finish them off with a few minutes on each side and glaze them with a mixture of Jack Daniels Maple Brown Sugar, cinnamon, honey and Frank's Hot Sauce.
Obviously a very sweet taste but I put enough Frank's in the mix to give them some pop. Pretty simple and probably blasphemy to true BBQ professionals....but no one complained. Would love to experiment with a homeade rub/sauce but I don't cook them often enough to take chances.
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I had posted it before and I'm certainly not in the same universe with a lot of you BBQ connysewers. I've never made my own sauce other than tweaking a store bought. I rub my meat generously with a combination of Memphis and St. Louis Dry Rubs I found. I oven cook them in low heat, 225 for a little over 2 hours. Before I wrap them up, I put some wostestershirester sauce and/or some soy on them to keep them moist during baking. I fire up the grill and finish them off with a few minutes on each side and glaze them with a mixture of Jack Daniels Maple Brown Sugar, cinnamon, honey and Frank's Hot Sauce.
Obviously a very sweet taste but I put enough Frank's in the mix to give them some pop. Pretty simple and probably blasphemy to true BBQ professionals....but no one complained. Would love to experiment with a homeade rub/sauce but I don't cook them often enough to take chances.
Well thanks for reposting! That sounds good; I think I'll give it a try in the near future when I'm sperimentin' this spring and summer. I might have to tweak the sweetness with some vinegar though.
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Well thanks for reposting! That sounds good; I think I'll give it a try in the near future when I'm sperimentin' this spring and summer. I might have to tweak the sweetness with some vinegar though.
Love love love some good barbecue. Not much better. But, when you're always trying to watch your girlish figure and eat right, it's not exactly a staple of the ole diet. I'd look like Adam Richman if I ate it all the time. Speaking of Man vs. Food, there's one episode where he takes a bite of the charred end of the brisket. He closes his eyes and tells the camera man "This is a private moment."
I get that!!
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Love love love some good barbecue. Not much better. But, when you're always trying to watch your girlish figure and eat right, it's not exactly a staple of the ole diet. I'd look like Adam Richman if I ate it all the time.
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It's (mostly) all protein...shouldn't hurt a growing boy like you.
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Speaking of Man vs. Food, there's one episode where he takes a bite of the charred end of the brisket. He closes his eyes and tells the camera man "This is a private moment."
I get that!!
Good times!
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Yumm, brisket point burnt ends. I love me some ribs now. I'm going to do some tomorrow.
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Well, I also eat slaw on my BBQ sammich...been known to eat slaw on a burger too...not to mention slaw on beans, slaw on cornbread, etc.
What a shame it was a let down but sounds like your ribs were enough to make up for it (recipe?)...
Most of the BBQ joints in my area put slaw on the sandwiches. They are actually more in a Carolina style around here than Memphis style. I prefer the slaw, but again you and I may be alone in that regard on the X.
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did you see perry?
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Most of the BBQ joints in my area put slaw on the sandwiches. They are actually more in a Carolina style around here than Memphis style. I prefer the slaw, but again you and I may be alone in that regard on the X.
I've done my share of smack talking about BBQ and what it's supposed to be. In reality, it's smoked meat, (should be pork, but brisket is acceptable to be called BBQ) done low and slow. If you do that, it's BBQ. It's not defined by rubs or sauces, slaw or not, only regionally enhanced.
When my brother orders BBQ out, he gets sandwiches with no sauce, and extra pickles. If we're at Full Moon, he gets it with the Chow Chow. He adds hot sauce. He prefers Memphis style dry rub ribs. Me? I like our southern red sauces, and I only like the ones that are moderate to heavy on the spicy side, and light on sweetness. No slaw, no Chow Chow, just sauce and pickles.
I worked at a BBQ place in college, and my brother did too, but at a different place. One of the details I learned was that sauce should be placed on top of the pile of meat, not mushed in and all incorporated with the meat. It keeps the flavor profiles separate.
A few months back, I got a serious BBQ crave. I went to Golden Rule, one billed as "under new management". It had been ok before, but I was very disappointed this time. A few days later, unsatisfied, I went to Johnny Rays. I seem to recall they used to be good, but this was bad Q. All the way around, just plain bad. No smoke flavor, and sauce all in the meat. It had little taste. 3rd try was Full Moon a few days later, and it satisfied the crave with a 3 rib sammich. Snags, I get having high hopes for BBQ being dashed upon the rocks. Since it's not something you can eat every day, when you do splurge, you want it to be good.
I'm not going to give anybody any shit about their preference in Q.
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Most of the BBQ joints in my area put slaw on the sandwiches. They are actually more in a Carolina style around here than Memphis style. I prefer the slaw, but again you and I may be alone in that regard on the X.
I think you're right about that; I get looks of scorn, derision, and revulsion from Uncle Sani and GarMan when I even suggest that they try slaw with anything...let alone a BBQ sammich.
Although...come to think of it AUTiger1 might be with us...he has a great slaw recipe you might want like to try.
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I think you're right about that; I get looks of scorn, derision, and revulsion from Uncle Sani and GarMan when I even suggest that they try slaw with anything...let alone a BBQ sammich.
Although...come to think of it AUTiger1 might be with us...he has a great slaw recipe you might want like to try.
I love all slaw, but refuse to put the mayo or vinegar based on my BBQ sammy. Not hot slaw or a good mustard based slaw, then yes sir. Pile it on there.
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Hot dog bun, good deli mustard, Conecuh sausage hot off the grill, homemade cole slaw cold from the fridge. Done, Perfection.
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Hot dog bun, good deli mustard, Conecuh sausage hot off the grill, homemade cole slaw cold from the fridge. Done, Perfection.
Good stuff. I take my Conecuh sans the bun and slaw usually, but it's not BBQ.
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Good stuff. I take my Conecuh sans the bun and slaw usually, but it's not BBQ.
I usually drink my Conecuh...
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I usually drink my Conecuh...
Haven't had any of that.
Found this quote on teh wikis:
Conecuh Ridge is described as an "Alabama Style Tippling Whiskey", a rather imprecise designation which basically means that it's patterned after the spirits that would have been available at informal "tippling houses". Spring water from Alabama is added to a corn, wheat and rye mash, such as is used to make Bourbon whiskey. It is then aged for four years in caramel-charred white oak barrels.
The result is a 90-proof light-bodied sweetish red whiskey considered welcoming to novice drinkers, but not much of a challenge to the palates of Bourbon connoisseurs.
He says it's whiskey for pussies. :haha:
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I usually drink my Conecuh...
Everytime Ive cooked it, Ive seen enough grease where you probably could drink it.
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Haven't had any of that.
Found this quote on teh wikis:
He says it's whiskey for pussies.
Hmm. It also says "Alabama's Official State Spirit".
Well that says something...
And, I didn't say that was all I drank.
beta.
:poke:
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beta.
:poke:
I know you are but what am I? :poke: back
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I know you are but what am I? :poke: back
What is this Conecuh snausage y'all are talking about? I've not seen it in the stores here in Atlanta.
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What is this Conecuh snausage y'all are talking about? I've not seen it in the stores here in Atlanta.
Made the same county that whiskey is made. None better! Grilled for the tailgate, or pan fried on biscuits, it's the best there is IMHO.
http://www.conecuhsausage.com/default.aspx (http://www.conecuhsausage.com/default.aspx)
(http://www.conecuhsausage.com/images%5Cprod%5C34.jpg)
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Made the same county that whiskey is made. None better! Grilled for the tailgate, or pan fried on biscuits, it's the best there is IMHO.
http://www.conecuhsausage.com/default.aspx (http://www.conecuhsausage.com/default.aspx)
(http://www.conecuhsausage.com/images%5Cprod%5C34.jpg)
JR is right. There is none better.
In a pan, on the grill - doesn't matter. And on a buttermilk biscuit with some homemade muscadine preserves, not sure it gets any better'n that.
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JR is right. There is none better.
In a pan, on the grill - doesn't matter. And on a buttermilk biscuit with some homemade muscadine preserves, not sure it gets any better'n that.
I can see by the Conecuh website that I'm going to have to make a trip to the Walmarks. They say it's at Publix too but I have not seen it there before.
Appreciate yours' and JRs' recommendation.
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I can see by the Conecuh website that I'm going to have to make a trip to the Walmarks. They say it's at Publix too but I have not seen it there before.
Appreciate yours' and JRs' recommendation.
Both Walmarks and teh Pube Licks carry it here, Target does not.
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Oh, and Tarheel, start with the "Original" in the blue checked wrapping, like the pick I posted.
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Oh, and Tarheel, start with the "Original" in the blue checked wrapping, like the pick I posted.
Will do.
Now I'm wondering how well it goes with sauerkraut. Any 'sperience? Snausages and kraut are a favorite of mine...but then again I have Teutonic blood.
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Will do.
Now I'm wondering how well it goes with sauerkraut. Any 'sperience? Snausages and kraut are a favorite of mine...but then again I have Teutonic blood.
It's a little more spicy than a typical Geman sausage but I'm sure it would be good. It really is the best, I have relatives from Texas who bring an empty cooler when they come visit just so they can haul Conecuh sausage and bacon home with them. They also sell a spice mix which is hella good on burgers.
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Will do.
Now I'm wondering how well it goes with sauerkraut. Any 'sperience? Snausages and kraut are a favorite of mine...but then again I have Teutonic blood.
Don't go fucking up our precious sausage with that spoiled Kraut cabbage. I keed.
Seriously though, JR is right, go with original first. Then try the Hickory (Im sure you will like the flavoring on that one), and the Hot.
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Reminds me of my favorite food challenge story.
http://gunsnplanes.blogspot.com/2011/04/yankee-judges-texas-chili-cook-off.html (http://gunsnplanes.blogspot.com/2011/04/yankee-judges-texas-chili-cook-off.html)
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Reminds me of my favorite food challenge story.
http://gunsnplanes.blogspot.com/2011/04/yankee-judges-texas-chili-cook-off.html (http://gunsnplanes.blogspot.com/2011/04/yankee-judges-texas-chili-cook-off.html)
Thats another thing that annoys me. Texas Chili is a gotdamned oxymoron if I ever heard one. Chili Con Carne with only the Carne please. MMmmmk Thanks.
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Made the same county that whiskey is made. None better! Grilled for the tailgate, or pan fried on biscuits, it's the best there is IMHO.
http://www.conecuhsausage.com/default.aspx (http://www.conecuhsausage.com/default.aspx)
(http://www.conecuhsausage.com/images%5Cprod%5C34.jpg)
JR is right. There is none better.
In a pan, on the grill - doesn't matter. And on a buttermilk biscuit with some homemade muscadine preserves, not sure it gets any better'n that.
I had the itch to try sumpin' new last night, and VV was nowhere around. So, I picked up this stuff and threw it on the grill. It was good, but it was prolly the greasiest sausage that I have ever tried. I don't mind a little fat... It tends to keep meat moist and add a bit of flavor. However, this stuff was spraying so much grease, it turned my grill into a heat treating kiln. Any tricks for dealing with that when trying to grill this stuff? I already had the heat down at it's lowest setting, and I finally shut one of the burners off.
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I had the itch to try sumpin' new last night, and VV was nowhere around. So, I picked up this stuff and threw it on the grill. It was good, but it was prolly the greasiest sausage that I have ever tried. I don't mind a little fat... It tends to keep meat moist and add a bit of flavor. However, this stuff was spraying so much grease, it turned my grill into a heat treating kiln. Any tricks for dealing with that when trying to grill this stuff? I already had the heat down at it's lowest setting, and I finally shut one of the burners off.
Get a Weber Kettle, use charcoal like the rest of us heterosexual Alphas do.
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My Kroger here in Woodstock sells the Conecuh. The problem I run into here in GA is that we do not get the cajun flavored. The Cajun Conecuh is excellent.
I love the turnips but hate the work. So I sometimes throw in two bags of frozen and two cans of Margeret Holmes onto a crock pot with the conecuh cajun cut up in it. Let that cook for 8 hours and it is very passable for decent greens.
Love to slice up and fry the cajun in a skillet with biscuits or just by itself. Try the cajun conecuh.
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My Kroger here in Woodstock sells the Conecuh. The problem I run into here in GA is that we do not get the cajun flavored. The Cajun Conecuh is excellent.
I love the turnips but hate the work. So I sometimes throw in two bags of frozen and two cans of Margeret Holmes onto a crock pot with the conecuh cajun cut up in it. Let that cook for 8 hours and it is very passable for decent greens.
Love to slice up and fry the cajun in a skillet with biscuits or just by itself. Try the cajun conecuh.
You don't have the "fresh" bagged greens that are already stemmed, washed, and chopped in the produce section? None of the work, all the real fresh greens. Our Publix and Walmarks carries Turnip, Mustard, Kale, and Collard greens in the bag.
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You don't have the "fresh" bagged greens that are already stemmed, washed, and chopped in the produce section? None of the work, all the real fresh greens. Our Publix and Walmarks carries Turnip, Mustard, Kale, and Collard greens in the bag.
I'm not sure those will cook in the crock pot as well. The canned are already cooked. so I can throw these in (usually at the hunting club) and it will be ready for lunch.
Try the combo once. I didn't think it would be good, but it's pretty good in a pinch. And with the conecuh in it...
I also use the conecuh hot and spicy. That will give the greens a big kick.
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You don't have the "fresh" bagged greens that are already stemmed, washed, and chopped in the produce section? None of the work, all the real fresh greens. Our Publix and Walmarks carries Turnip, Mustard, Kale, and Collard greens in the bag.
Same here at Kroger, Publix and WM. Although during Spring and Summer I like to grow my own but yall are right, it is rather tedious to clean and cut them. Damn well worth it usually though. I prefer collards over turnips - just a personal preference.
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Get a Weber Kettle, use charcoal like the rest of us heterosexual Alphas do.
That is only done for tailgating... And, maybe camping... Unless, you live in a trailer park.
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My Kroger here in Woodstock sells the Conecuh. The problem I run into here in GA is that we do not get the cajun flavored. The Cajun Conecuh is excellent.
Pube-Licks normally carries it. The one in Acworth on Cobb Parkway carries 4 flavas... I tried the Cajun stuff on Tuesday, and we tried the Original stuff last night. The Original stuff seemed to cook a little better than my attempt wiff the Cajun stuff. Not many flame-ups...
My first assessment stands. This stuff is greasy. Comparing the RDA tags to that of other sausages, this stuff seems to have twice the fat. I'll put it the rotation, but it won't make the short list... unless I'm bound up and need a catalyst to help purge the large intestine.
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Pube-Licks normally carries it. The one in Acworth on Cobb Parkway carries 4 flavas... I tried the Cajun stuff on Tuesday, and we tried the Original stuff last night. The Original stuff seemed to cook a little better than my attempt wiff the Cajun stuff. Not many flame-ups...
My first assessment stands. This stuff is greasy. Comparing the RDA tags to that of other sausages, this stuff seems to have twice the fat. I'll put it the rotation, but it won't make the short list... unless I'm bound up and need a catalyst to help purge the large intestine.
You are reading labels on sausage and worrying about fat content and grease? With sausage?
Newsflash - pork sausage in its true unadulterated form without diet nazi's touching it, removing a lot of the fat and replacing it with chemicals and nitrates - IS greasy and fattening. Maybe you should go get some South beach Diet Turkey Sausage or Soy Sausage from the weirdo vegan section.... :fag:
Beta male. :poke:
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He loves the sausage
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That is only done for tailgating... And, maybe camping... Unless, you live in a trailer park.
FAIL!
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You are reading labels on sausage and worrying about fat content and grease? With sausage?
Newsflash - pork sausage in its true unadulterated form without diet nazi's touching it, removing a lot of the fat and replacing it with chemicals and nitrates - IS greasy and fattening. Maybe you should go get some South beach Diet Turkey Sausage or Soy Sausage from the weirdo vegan section.... :fag:
Beta male. :poke:
^^^THIS^^^
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I had a Weber Bowl in man-pit for 4-5 years before I switched it out for The Egg. Weber makes a damn fine grill.
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I had a Weber Bowl in man-pit for 4-5 years before I switched it out for The Egg. Weber makes a damn fine grill.
Yes they do. I like the new infrared charbroils too at Lowe's. Saw a few at Academy in Auburn this past weekend. Smoker on one end, infrared burner on the other end. One half of Grill was Charcoal, one half was gas, underneath was a cabinet. TONS of space. Only 399.99. Some brand I had never heard of but it was nice.
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I had a Weber Bowl in man-pit for 4-5 years before I switched it out for The Egg. Weber makes a damn fine grill.
For the money, yep, it's damn good.
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You are reading labels on sausage and worrying about fat content and grease? With sausage?
Newsflash - pork sausage in its true unadulterated form without diet nazi's touching it, removing a lot of the fat and replacing it with chemicals and nitrates - IS greasy and fattening. Maybe you should go get some South beach Diet Turkey Sausage or Soy Sausage from the weirdo vegan section.... :fag:
Beta male. :poke:
Trust me... I'm the last person to ever really have a problem with fat. You'll rarely find me trimming most cuts of meat, whether it be beef, pork, lamb or whatever.
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FAIL!
Oh... You're one of those charcoal purists...
I've heard it all before. Perhaps, I don't get that wonderful smokey flavor of charcoal when I grill. Of course, if I really wanted a legitimate smokey flavor, I'd just add some wood chips to the smoker tray.
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I use both, I have a gasser for when I need to cook quickly, such as this evening when I get home at 6, have a hungry 2 year old that has to be in bed by 8:30. When I have the time, charcoal all the way. Charcoal to me is by far the best way to cook.
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I use both, I have a gasser for when I need to cook quickly, such as this evening when I get home at 6, have a hungry 2 year old that has to be in bed by 8:30. When I have the time, charcoal all the way. Charcoal to me is by far the best way to cook.
Agreed. Although, I haven't hooked up the gasser in several years. I've just fallen in love with the coals.
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Oh... You're one of those charcoal purists...
I've heard it all before. Perhaps, I don't get that wonderful smokey flavor of charcoal when I grill. Of course, if I really wanted a legitimate smokey flavor, I'd just add some wood chips to the smoker tray.
Kinda like we've all heard your shit before...you know "do it this way or you're gay, because it's the way I do it, and I'm an Alpha male"?
To get a true "smoking flavor" you have to add wood chips to charcoal too. You've simply decided the easier way is best...nobody actually thinks gas flavor trumps charcoal...nobody that has any discerning tastes.
Actually gas has it's place if you spend enough money to get the BTUs required to sear properly, but I was answering your question, and throwing your typical spin on it. The Weber Kettle, by design, prevents flame ups. I've never seen a gas grill that had the capability to sear meat properly that wouldn't flame up badly with higher fat meats like sausage and hamburger. The Weber, with the top on during cooking, allows enough air flow to maintain high heat, but it prevents flame ups.
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Kinda like we've all heard your shit before...you know "do it this way or you're gay, because it's the way I do it, and I'm an Alpha male"?
And, you never have that know-better-than-everyone-else attitude, Boss. Who the fuck do you think you're fooling?
To get a true "smoking flavor" you have to add wood chips to charcoal too. You've simply decided the easier way is best...nobody actually thinks gas flavor trumps charcoal...nobody that has any discerning tastes.
I didn't decide that, Boss, just poking back at ya... I grill often, usually everyday when I'm not traveling, and I always go for the nicer cuts of meat. Aged beef whenever possible... Usually around 2 inches thick... Capital Grill, Mortons, Palm, Sparks, et al really don't have much on me.
Actually gas has it's place if you spend enough money to get the BTUs required to sear properly, but I was answering your question, and throwing your typical spin on it. The Weber Kettle, by design, prevents flame ups. I've never seen a gas grill that had the capability to sear meat properly that wouldn't flame up badly with higher fat meats like sausage and hamburger. The Weber, with the top on during cooking, allows enough air flow to maintain high heat, but it prevents flame ups.
I actually have one of those Weber Kettles at home. I just haven't used it in years. My last gas grill worked pretty well. It was a higher end Weber Genesis. It seared meat very well. I could get it up to 500+ degrees in just a few minutes. Worked great... I'm using an Ultra Chef now. It's supposed to be higher end than the Weber, but it takes a while to get to those 500+ degree temperatures. I don't normally have flame-up issues, and as I mentioned in the other thread, I usually get my sausage from the meat department or an actual butcher.
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And, you never have that know-better-than-everyone-else attitude, Boss. Who the fuck do you think you're fooling?
I didn't decide that, Boss, just poking back at ya... I grill often, usually everyday when I'm not traveling, and I always go for the nicer cuts of meat. Aged beef whenever possible... Usually around 2 inches thick... Capital Grill, Mortons, Palm, Sparks, et al really don't have much on me.
I actually have one of those Weber Kettles at home. I just haven't used it in years. My last gas grill worked pretty well. It was a higher end Weber Genesis. It seared meat very well. I could get it up to 500+ degrees in just a few minutes. Worked great... I'm using an Ultra Chef now. It's supposed to be higher end than the Weber, but it takes a while to get to those 500+ degree temperatures. I don't normally have flame-up issues, and as I mentioned in the other thread, I usually get my sausage from the meat department or an actual butcher.
Can I ask what the fuck you are "grilling" or "bbq'ing"at 500 degrees? I know I do the occasional searing but shit, not often. That's what an infrared burner is for. I wouldn't buy my whole grill around the basis of how fast it gets to 500 degrees. I, and I know a lot of the guys on here (AUT1, Snag and JR to name a few) as well, tend to like the lower temp slow cooking especially with pork, so I chose/choose what grill I buy based off that. Although those Infrared Sear burners look nice, I just wouldn't use it much. I admit I use gas a lot just due to time constraints since there is extra prep in using charcoal or wood. I prefer wood over them all, just a personal preference. Hickory and Pecan are my favorite just due to the flavor and temp/burn time. And also since I have it readily available, having both on my property in big amounts. Mesquite is ok with chicken but it always burns a little hot for me. Oak, like Hickory, is just a good staple wood to have for bbqing.
AUT1 - what do you use at the competitions mainly? I would guess most of the teams around this area (Bama, GA) use Oak due to its abundance and versatility. I heard Myron mention how much he likes it one time. It's probably the one Ive used the least of the 3.
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AUT1 - what do you use at the competitions mainly? I would guess most of the teams around this area (Bama, GA) use Oak due to its abundance and versatility. I heard Myron mention how much he likes it one time. It's probably the one Ive used the least of the 3.
Hickory, pecan and apple wood. Myron may like oak, but he uses the shit out of some peach wood. For competitions I keep it simple when it comes to wood choices. Chicken gets 25% hickory and 75% apple. Ribs get 50% each of apple and hickory. Pork Butt/Shoulder (when we get to cook it) gets 50% hickory and 50% pecan. It may not be the best combos, but we have won money using it and have got some pretty plaques and trophies for it.
Our setup is like this to an extent
(http://im1.shutterfly.com/media/47b9cc00b3127ccef8be2d39cf9b00000030O01AZOGjFy3bMge3nws/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/) using lump charcoal as the base. I usually like to take a Sanka can place in the center and build my base coals around it. Pack them in real tight. Then I use a little Stubbs charcoal in a chimney starter and when they are grey I will pour them in the coffee can, remove the can with some pliers and let the coals gently collapse around them. It will burn from the center out and I can get 10 to 12 hours of burn time at 220-240 temp range without having to refuel. Then I throw the wood to it. I use a lot more wood that in that picture. Unless I am smoking chicken, then I would use close to that same amount and place it close to the hot coals in the center.
I have one of each of these
(http://burninlovebbq.files.wordpress.com/2011/05/wsm1822_lg.jpg?w=500)
so I am limited to what I can do with wood. I have to bust it up into chunks. Now on my old chargriller outlaw I could use some decent sized wood, but it took a while to get it going to the point it wouldn't flame up.
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And, you never have that know-better-than-everyone-else attitude, Boss. Who the fuck do you think you're fooling?
I didn't decide that, Boss, just poking back at ya... I grill often, usually everyday when I'm not traveling, and I always go for the nicer cuts of meat. Aged beef whenever possible... Usually around 2 inches thick... Capital Grill, Mortons, Palm, Sparks, et al really don't have much on me.
I actually have one of those Weber Kettles at home. I just haven't used it in years. My last gas grill worked pretty well. It was a higher end Weber Genesis. It seared meat very well. I could get it up to 500+ degrees in just a few minutes. Worked great... I'm using an Ultra Chef now. It's supposed to be higher end than the Weber, but it takes a while to get to those 500+ degree temperatures. I don't normally have flame-up issues, and as I mentioned in the other thread, I usually get my sausage from the meat department or an actual butcher.
You sure don't like being talked to the way you always talk to folks. Lighten up Francis.
Charcoal is better. You can admit it. Gas is good enough. And for convenience sake, I'd use it, if I had it, but last gasser gave up the ghost a few years ago, and I just didn't want to spend the money required to get a good one since it's only me that I cook for most of the time.
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Hickory, pecan and apple wood. Myron may like oak, but he uses the shit out of some peach wood. For competitions I keep it simple when it comes to wood choices. Chicken gets 25% hickory and 75% apple. Ribs get 50% each of apple and hickory. Pork Butt/Shoulder (when we get to cook it) gets 50% hickory and 50% pecan. It may not be the best combos, but we have won money using it and have got some pretty plaques and trophies for it.
Our setup is like this to an extent
(http://im1.shutterfly.com/media/47b9cc00b3127ccef8be2d39cf9b00000030O01AZOGjFy3bMge3nws/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/) using lump charcoal as the base. I usually like to take a Sanka can place in the center and build my base coals around it. Pack them in real tight. Then I use a little Stubbs charcoal in a chimney starter and when they are grey I will pour them in the coffee can, remove the can with some pliers and let the coals gently collapse around them. It will burn from the center out and I can get 10 to 12 hours of burn time at 220-240 temp range without having to refuel. Then I throw the wood to it. I use a lot more wood that in that picture. Unless I am smoking chicken, then I would use close to that same amount and place it close to the hot coals in the center.
I have one of each of these
(http://burninlovebbq.files.wordpress.com/2011/05/wsm1822_lg.jpg?w=500)
so I am limited to what I can do with wood. I have to bust it up into chunks. Now on my old chargriller outlaw I could use some decent sized wood, but it took a while to get it going to the point it wouldn't flame up.
I like the pork combos. Something about pork and hickory just work well together. Add in some of the other for flavor and I can see that being a good combo. I use Pecan like no one's business (mainly because I have a pecan orchard), and found out that it provides a great taste. Hickory is def more subtle but it cooks the meat perfectly at lower temps. I will try the apple/hickory combo next time.
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You sure don't like being talked to the way you always talk to folks. Lighten up Francis.
Charcoal is better. You can admit it. Gas is good enough. And for convenience sake, I'd use it, if I had it, but last gasser gave up the ghost a few years ago, and I just didn't want to spend the money required to get a good one since it's only me that I cook for most of the time.
Maybe I'm just lazy, and I admit coals/wood are better - but I just don't seem to have the time to prep everytime I grill for use of coals and wood. I usually do it more on the weekends and/or when company is coming over. A Thursday night when I have about an hour total and I want to cook just fish or chicken? I will use gas more than likely. If I feel froggy I will take some water soaked hickory chips and put a few of them down there in a pan just for flavor.
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Maybe I'm just lazy, and I admit coals/wood are better - but I just don't seem to have the time to prep everytime I grill for use of coals and wood. I usually do it more on the weekends and/or when company is coming over. A Thursday night when I have about an hour total and I want to cook just fish or chicken? I will use gas more than likely. If I feel froggy I will take some water soaked hickory chips and put a few of them down there in a pan just for flavor.
I agree. I was poking at garman...he takes his self proclaimed Alpha status seriously, and doesn't like others joking about it.
This thread got me to hit teh googles, and I found this http://www.smokenator.com/ (http://www.smokenator.com/)
http://www.smokenator.com/store/products.php?catID=1 (http://www.smokenator.com/store/products.php?catID=1)
...looks interesting, but not sure it beats the Weber indirect smoking accessories.
Gotta do some more research on it, but it initially looks good, and much cheaper than buying a Weber Smokey Mtn.
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I agree. I was poking at garman...he takes his self proclaimed Alpha status seriously, and doesn't like others joking about it.
This thread got me to hit teh googles, and I found this http://www.smokenator.com/ (http://www.smokenator.com/)
http://www.smokenator.com/store/products.php?catID=1 (http://www.smokenator.com/store/products.php?catID=1)
...looks interesting, but not sure it beats the Weber indirect smoking accessories.
Gotta do some more research on it, but it initially looks good, and much cheaper than buying a Weber Smokey Mtn.
I <3 my smokey mountains. For the price it is great. I have seen a homemade contraption of a smokenator that seemed to work pretty well. Canjun Bandits make some sweet mods for both a kettle and a WSM. I am not sure about their prices.
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I <3 my smokey mountains. For the price it is great. I have seen a homemade contraption of a smokenator that seemed to work pretty well. Canjun Bandits make some sweet mods for both a kettle and a WSM. I am not sure about their prices.
My brother has a Smokey Mtn. They are the shizzle, no doubt. I just can't justify it for smoking 3-4 times a year. If I entertained more, like when I was married, I'd have one.
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Can I ask what the fuck you are "grilling" or "bbq'ing"at 500 degrees? I know I do the occasional searing but shit, not often. That's what an infrared burner is for. I wouldn't buy my whole grill around the basis of how fast it gets to 500 degrees. I, and I know a lot of the guys on here (AUT1, Snag and JR to name a few) as well, tend to like the lower temp slow cooking especially with pork, so I chose/choose what grill I buy based off that. Although those Infrared Sear burners look nice, I just wouldn't use it much. I admit I use gas a lot just due to time constraints since there is extra prep in using charcoal or wood. I prefer wood over them all, just a personal preference. Hickory and Pecan are my favorite just due to the flavor and temp/burn time. And also since I have it readily available, having both on my property in big amounts. Mesquite is ok with chicken but it always burns a little hot for me. Oak, like Hickory, is just a good staple wood to have for bbqing.
Fair enough... It's not that I'm actually grillinz or bbq-inz at a consistent 500 degrees. It's more for the searing and caramelization process that occurs at the surface of the meat at higher temps. The low and slow method makes sense for pork and poorer cuts of meats (no offense), but the higher quality slabs of beef would dry out and become flavorless following that process. I normally start out at the 500+ degree temps to sear and caramelize dropping to 400-450 to finish the cooking process. Keep in mind that most higher end steak houses use a Salamander style broiler that cooks at 1000+ degrees.
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Fair enough... It's not that I'm actually grillinz or bbq-inz at a consistent 500 degrees. It's more for the searing and caramelization process that occurs at the surface of the meat at higher temps. The low and slow method makes sense for pork and poorer cuts of meats (no offense), but the higher quality slabs of beef would dry out and become flavorless following that process. I normally start out at the 500+ degree temps to sear and caramelize dropping to 400-450 to finish the cooking process. Keep in mind that most higher end steak houses use a Salamander style broiler that cooks at 1000+ degrees.
Charley's Steakhouse (Orlando) cooks over a wood fire pit at 1100 degrees. I've not eaten at many high end steakhouses, Charley's...Shula's are all I can recall for now, but Charley's was the best steak I ever ate out.
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You sure don't like being talked to the way you always talk to folks. Lighten up Francis.
Oh Sweetheart... I'm fine. I can take it. Of course, you never seem to recognize the tone of your own posts... Boss.
Charcoal is better. You can admit it. Gas is good enough. And for convenience sake, I'd use it, if I had it, but last gasser gave up the ghost a few years ago, and...
It really depends what you're doing. My goal is to be able to perfectly cook that monster bone-in ribeye or filet every time, as well as occasional veal or mutton chops. Of course...
I just didn't want to spend the money required to get a good one since it's only me that I cook for most of the time.
Hmmm.... I never would have thought that from all of those pleasantries and politeness in your messages. :poke:
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Charley's Steakhouse (Orlando) cooks over a wood fire pit at 1100 degrees. I've not eaten at many high end steakhouses, Charley's...Shula's are all I can recall for now, but Charley's was the best steak I ever ate out.
Jocko's Steak House in Nipomo, CA cooks over an open pit with white oak as their heat source. I don't know how hot it gets, but it's hot. They make a delicious steak.
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Charley's Steakhouse (Orlando) cooks over a wood fire pit at 1100 degrees. I've not eaten at many high end steakhouses, Charley's...Shula's are all I can recall for now, but Charley's was the best steak I ever ate out.
Yes sir... Charley's has a Tampa location as well. Nothing but goodness... The Salt Rock Grill in St. Pete does the same thing. Unbelievable... Shula's is good, but I'd say that my own cooking ability has surpassed that place, at least for steaks. It's been several years, but I'd say that my best steak was at Sparks in Manhattan, and I'm getting close to being able to cook that steak.
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Oh Sweetheart... I'm fine. I can take it. Of course, you never seem to recognize the tone of your own posts... Boss.
It really depends what you're doing. My goal is to be able to perfectly cook that monster bone-in ribeye or filet every time, as well as occasional veal or mutton chops. Of course...
Hmmm.... I never would have thought that from all of those pleasantries and politeness in your messages. :poke:
Hi there pot, I'm kettle, how are you? :poke: back atcha.
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Yes sir... Charley's has a Tampa location as well. Nothing but goodness... The Salt Rock Grill in St. Pete does the same thing. Unbelievable... Shula's is good, but I'd say that my own cooking ability has surpassed that place, at least for steaks. It's been several years, but I'd say that my best steak was at Sparks in Manhattan, and I'm getting close to being able to cook that steak.
Seems like I've been to one or two other high end steakhouses, but can't recall them. They must not have made much of an impression. I was largely unimpressed with Shula's. Not that it was bad, just left me thinking that for that much money, it should have been better, and that I can do just as good with a quality cut of dead cow.
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I agree. I was poking at garman...he takes his self proclaimed Alpha status seriously, and doesn't like others joking about it.
Actually, that's where you have it wrong, but as long as your panties continued to bunch up, I'm having fun. That's all that matters to me...
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Hi there pot, I'm kettle, how are you? :poke: back atcha.
O'tay... You say so, Boss.
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Yes sir... Charley's has a Tampa location as well. Nothing but goodness... The Salt Rock Grill in St. Pete does the same thing. Unbelievable... Shula's is good, but I'd say that my own cooking ability has surpassed that place, at least for steaks. It's been several years, but I'd say that my best steak was at Sparks in Manhattan, and I'm getting close to being able to cook that steak.
Sounds like you cook primarily steaks. Thats where the difference of need is coming in at. I don't eat that grainy bovine shit if I can help it. :poke:
I keed, but seriously McGuire's had a good steak (Destin, FL) but since I am not much of a beef eater I couldn't really appreciate it. It seems to always get voted Florida's best steak or something along those lines.
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Sounds like you cook primarily steaks. Thats where the difference of need is coming in at. I don't eat that grainy bovine shit if I can help it. :poke:
I keed, but seriously McGuire's had a good steak (Destin, FL) but since I am not much of a beef eater I couldn't really appreciate it. It seems to always get voted Florida's best steak or something along those lines.
Oh, I definitely prefer beef, lamb, beef and beef, and I also enjoy beef on occasion. A typical evening grilling at Garman's will involve a lamb chop or sausage appetizer followed by a monster beef ribeye, strip or occasional baseball filet. If you're expecting a salad, tater or other vegetable, you better bring it with you. The closest I'll get to any of that will be smoking a cigar while grilling...
I do grill other things. A few weeks ago, we did swordfish steaks on the grill. These things were over a pound each. Damn impressive and very good... I just used garlic and a bit of butter while grilling. I'll do pork tenderloin sometimes as well...
And, you're right. I didn't purchase my grill to slow cook meats. I'm prolly going to purchase a smoker this summer to experiment with that.
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Oh, I definitely prefer beef, lamb, beef and beef, and I also enjoy beef on occasion. A typical evening grilling at Garman's will involve a lamb chop or sausage appetizer followed by a monster beef ribeye, strip or occasional baseball filet. If you're expecting a salad, tater or other vegetable, you better bring it with you. The closest I'll get to any of that will be smoking a cigar while grilling...
I do grill other things. A few weeks ago, we did swordfish steaks on the grill. These things were over a pound each. Damn impressive and very good... I just used garlic and a bit of butter while grilling. I'll do pork tenderloin sometimes as well...
And, you're right. I didn't purchase my grill to slow cook meats. I'm prolly going to purchase a smoker this summer to experiment with that.
I want so bad to like lamb, but just haven't had any I like. I've ordered it at some decent places, and just can't like it. It looks so good, much like venison, which I love. Any suggestions?
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I want so bad to like lamb, but just haven't had any I like. I've ordered it at some decent places, and just can't like it. It looks so good, much like venison, which I love. Any suggestions?
About the only meat products I won't eat are oysters, clams and snails.
One of my favorite grilling past times is cooking garlic butter/olive oil bay scallops wrapped in foil on the grill, on low heat. I actually threw some Hickory Conecuh on last night as well as some Tilapia. Very easy, both.
I love Veal and Lamb, both just pricey compared to regular beef and pork. Venison is good if you don't mind the gamey taste and it also depends on how you get it processed and what part of the deer it's from. I don't hunt anymore (not for whitetail) but plenty of friends still do so I get my fill of venison for free. Simp had a friend in Eufaula who makes teh Jalapeno Venison Sausage. It was on point no doubt.
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I want so bad to like lamb, but just haven't had any I like. I've ordered it at some decent places, and just can't like it. It looks so good, much like venison, which I love. Any suggestions?
I cook it like beef. I find the taste extremely appetizing. Usually, I'll season with garlic powder, onion powder and sea salt, and I'll grill it quick depending on the cut.
I really like the little loin chops, the mini t-bone steaks, as well as the more traditional lamb chops. You can have the lamb chops cut individually, but I prefer the double-cut. Depending on the thickness, 5-6 minutes on each side should be good, although the thicker cut loin chops might need a little more time. I stand them on their bone end and grill for another 5 minutes sometimes.
If you're still trying to acquire the taste, I'd recommend sticking with the more traditional lamb chops at first, and use a little rosemary in your seasoning. Try them individually cut, but be careful not to overcook them. They should only take 3-4 minutes on each side.
Lamb is best medium rare, although it's still quite tasty at medium temperature. Eat it warm. Don't let it sit out too long after cooking. Any fat pooling on the meat or plate will start to thicken up as it cools, and that can be unappetizing to some.
I've cooked entire racks of chops as well. Don't jump into this until you've acquired a taste for it. There's a bit of prep work as well as a few tricks to keep things from burning.
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About the only meat products I won't eat are oysters, clams and snails.
Ok... I'm not a fan of oysters, but clams and snails are fucking awesome when they're cooked properly. You must have had some bad experiences or sumpin'.
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About the only meat products I won't eat are oysters, clams and snails.
One of my favorite grilling past times is cooking garlic butter/olive oil bay scallops wrapped in foil on the grill, on low heat. I actually threw some Hickory Conecuh on last night as well as some Tilapia. Very easy, both.
I love Veal and Lamb, both just pricey compared to regular beef and pork. Venison is good if you don't mind the gamey taste and it also depends on how you get it processed and what part of the deer it's from. I don't hunt anymore (not for whitetail) but plenty of friends still do so I get my fill of venison for free. Simp had a friend in Eufaula who makes teh Jalapeno Venison Sausage. It was on point no doubt.
Love oysters (raw, fried, grilled, Rockefeller...anyway); Love fried clams...don't know if I've had them any other way, and loved snails the couple of times I've ordered them.
One meat I've had to acquire a a taste for is salmon. I actually like it raw best, but have gradually learned to like it other ways. Hat tip to the waiter as Surin 280 for convincing me to try it sashimi.
Don't get venison much these days...really only want the tenderloin and backstrap, but will take bami-burger too. Like the tenderloin fried or grilled, and the backstrap grilled. Never knew what "gamey" taste meant. It's not beef. That said, if I had to call something "gamey" tasting, it would be lamb. It's very strong to me. I just got back from Pube Licks...14-17 bucks a pound dissuaded me from starting my lamb taste acquisition experiment.
Garman, the rib chops looked most appetizing to me. Is that a good cut to grill? Do you use a marinade of any kind? How do you use the Rosemary?
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Garman, the rib chops looked most appetizing to me. Is that a good cut to grill? Do you use a marinade of any kind? How do you use the Rosemary?
Yeah... The rib chop is what I referenced as the more traditional lamb chops. Sometimes, they call them lollipops... I don't marinade them. I just sprinkle the dry ingredients directly onto the chops, even the rosemary. I'll let it sit out on the counter for about 30 minutes before grillin'. The salt will pull some moisture out of the meat which will then join with the onion powder, garlic powder, salt and rosemary to form a sort of paste. Then, I grill 'em, let 'em cool for just a few minutes and eat 'em.
I know they cost a bit, typically $15-18 per pound at PubeLicks, but they're damn good. Sometimes, they'll go on sale for $10-12 per pound. Sometimes, they'll sell the entire rack for a bit less. I've purchased that a few times and did my own butchering to trim some of the fat and cut them up into double-cut portions.
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Ok... I'm not a fan of oysters, but clams and snails are fucking awesome when they're cooked properly. You must have had some bad experiences or sumpin'.
Or maybe I just don't like them.
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Or maybe I just don't like them.
Unless you do.
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not liking oysters is saying you don't like eating pussy.
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not liking oysters is saying you don't like eating pussy.
Yeah not eating raw bottom feeders that have the texture of snot is exactly the same thing. Got me there.
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Yeah not eating raw bottom feeders that have the texture of snot is exactly the same thing. Got me there.
They are not bottom feeders, they're filter feeders. They feed primarily on plankton, but also eat other organic matter in the pelagic zone.
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They are not bottom feeders, they're filter feeders. They feed primarily on plankton, but also eat other organic matter in the pelagic zone.
you. are. fucking. annoying.
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you. are. fucking. annoying.
The period after each word...means jack shit.
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I want so bad to like lamb, but just haven't had any I like. I've ordered it at some decent places, and just can't like it. It looks so good, much like venison, which I love. Any suggestions?
For beginner lamb eaters, I always offer a braised shank. The meat is crazy tender, moist and delicious.
http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html (http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html)
My modifications to the recipe: I don't process the veggies (I prefer them much chunkier, so I hand chop), I don't use water for braising liquid (buy some stock...or make it if you're super fancy), and I don't bother with the gremolata.
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For beginner lamb eaters, I always offer a braised shank. The meat is crazy tender, moist and delicious.
http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html (http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html)
My modifications to the recipe: I don't process the veggies (I prefer them much chunkier, so I hand chop), I don't use water for braising liquid (buy some stock...or make it if you're super fancy), and I don't bother with the gremolata.
That sounds good too. Thanks. Lamb, lamb recipes have always looked and sounded good, but the taste is very strong to me. Maybe I've not had it cooked right, or maybe like GH and oysters, I simply don't like it. I am going to try it again. Many things I haven't liked in the past, I've developed a taste for later.
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They are not bottom feeders, they're filter feeders. They feed primarily on plankton, but also eat other organic matter in the pelagic zone.
They live on the ocean floor, attached actually. The ocean floor was the bottom last time I checked. That's also where they feed. So.......
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They live on the ocean floor, attached actually. The ocean floor was the bottom last time I checked. That's also where they feed. So.......
Not arguing that you should like them. I get the texture issues. Was just being annoying.
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Not arguing that you should like them. I get the texture issues. Was just being annoying.
Yeah, that was kind of the real point. I never really thought of comparing eating pussy to eating a snot textured bottom feeder raw, other than they are both raw. I just hope the snatch that nookie is munching on doesnt resemble a raw oyster, in smell or texture.
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Yeah, that was kind of the real point. I never really thought of comparing eating pussy to eating a snot textured bottom feeder raw, other than they are both raw. I just hope the snatch that nookie is munching on doesnt resemble a raw oyster, in smell or texture.
Guys that tell you they won't eat pussy because it's nasty, slimy, and stinky...they got issues with the wimmenz they choose to bed down.
BTdub, a fresh raw oyster, like any other fresh fish, shouldn't smell.
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Yeah, that was kind of the real point. I never really thought of comparing eating pussy to eating a snot textured bottom feeder raw, other than they are both raw. I just hope the snatch that nookie is munching on doesnt resemble a raw oyster, in smell or texture.
never compared the two...just sayin'... just one of many things that life shouldn't be without.