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  1. #5251
    VFL For Life Velo Vol's Avatar
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    Quote Originally Posted by CbadRider View Post
    I have found I have a penchant for certain southern accents. I am thinking it might be a good thing.
    Meh, I've lived in Tennessee 80%+ of my life, and people tell me I have no (southern) accent.

  2. #5252
    Administrator CbadRider's Avatar
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    Quote Originally Posted by Velo Vol View Post
    Meh, I've lived in Tennessee 80%+ of my life, and people tell me I have no (southern) accent.
    I have a flat, boring California accent. Any intonation whatsoever sounds different to me. I don't like twangy though.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
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  3. #5253
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    Standard generic american would be me.
    I need to live in Australia to get a decent accent. Either that or one of the interesting scottish accents that no one can understand.

  4. #5254
    Administrator CbadRider's Avatar
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    As long as you don't sound like Barney Fife, it's cool with me.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  5. #5255
    Rawwrrrrrrrrr! wolfpack's Avatar
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    Quote Originally Posted by Velo Vol View Post
    Meh, I've lived in Tennessee 80%+ of my life, and people tell me I have no (southern) accent.
    and, where is that "what do you sound like" thread???
    wolfpackcycles
    skiffrun: Enjoy the ride. Ride for the enjoyment.

  6. #5256
    Administrator CbadRider's Avatar
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    I did not post in that thread. My voice would put people to sleep.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  7. #5257
    Rawwrrrrrrrrr! wolfpack's Avatar
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    here ya go...y'all need to post...i did it.
    wolfpackcycles
    skiffrun: Enjoy the ride. Ride for the enjoyment.

  8. #5258
    Administrator CbadRider's Avatar
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    I think I would lose some of my mystique if people heard my boring voice.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  9. #5259
    Oops... Madone-less jgt_madone_newb's Avatar
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    Quote Originally Posted by CbadRider View Post
    My voice would put people to sleep.
    Quote Originally Posted by CbadRider View Post
    I think I would lose some of my mystique if people heard my boring voice.
    Incorrect on both counts.
    Jeff

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    Quote Originally Posted by urbanknight View Post
    I'm so slow, a set of deep rims would go hsoohw hsoohw when I ride.

  10. #5260
    Oops... Madone-less jgt_madone_newb's Avatar
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    Hey, any of you losers want to stop by later for some BBQ? About 5 more hours, and there's going to be some serious smoked meat coming out of the mysterious black box in the back yard:

    Two monster slabs of spare ribs and one chicken, basking in my secret dry rub:



    A nice mix of charcoal and cherry wood getting ready to do the dirty work:



    In goes the meat:



    About 2 1/2 hours of smoke. Then it all gets wrapped in foil and goes back in for a couple more hours. Then a rest period in plastic wrap, followed by about 10 minutes on a hot grill to crisp it up, and its anti-vegetarian heaven.
    Jeff

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    Quote Originally Posted by urbanknight View Post
    I'm so slow, a set of deep rims would go hsoohw hsoohw when I ride.

  11. #5261
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    About 2 1/2 hours of smoke. Then it all gets wrapped in foil and goes back in for a couple more hours
    Do you wrap it in foil so as to control the level of smoke? The remaining smoking period while foil wrapped is to finish cooking the product?

    I have never had a large smoker but the concept intrigues me. I do have a Cameron stovetop smoker that I use from time to time, but the cooking/smoking time frames are much shorter.
    Regards, MillCreek
    Snohomish County, Washington USA

  12. #5262
    Bicycle Repair Man !!! Sixty Fiver's Avatar
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    Quote Originally Posted by jgt_madone_newb View Post
    Hey, any of you losers want to stop by later for some BBQ? About 5 more hours, and there's going to be some serious smoked meat coming out of the mysterious black box in the back yard:

    Two monster slabs of spare ribs and one chicken, basking in my secret dry rub:

    About 2 1/2 hours of smoke. Then it all gets wrapped in foil and goes back in for a couple more hours. Then a rest period in plastic wrap, followed by about 10 minutes on a hot grill to crisp it up, and its anti-vegetarian heaven.
    I am a card carrying member of PETA...

    People Eating Tasty Animals.

  13. #5263
    AEO
    AEO is online now
    Senior Member AEO's Avatar
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    my cats are members of PETA too.


    Pets Eating Tasty Animals
    Food for thought: if you aren't dead by 2050, you and your entire family will be within a few years from starvation. Now that is a cruel gift to leave for your offspring. ;)
    http://sanfrancisco.ibtimes.com/arti...ger-photos.htm

  14. #5264
    Oops... Madone-less jgt_madone_newb's Avatar
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    Quote Originally Posted by MillCreek View Post
    Do you wrap it in foil so as to control the level of smoke? The remaining smoking period while foil wrapped is to finish cooking the product?

    I have never had a large smoker but the concept intrigues me. I do have a Cameron stovetop smoker that I use from time to time, but the cooking/smoking time frames are much shorter.
    Yep. Cooking at very low temp (200 - 225 degrees) takes a long time, and 4 - 5 hours of smoke on a rack of ribs can get pretty overpowering. So you smoke them direct for a while, then wrap them up. This also helps retain moisture, they kind of steam in their own juices. Some people run a little thin line of sauce down the ribs when they wrap them, to add a little extra moisture. I usually don't. When they're all done, you wrap them in plastic wrap and let them sit for a while, and they kind of reabsorb the moisture that runs off. At this point, you basically have moist, tender, smoky deliciousness. When its time to eat, about 10 minutes on a really hot grill crisps them up, and here is where you may or may not want to baste with a little sauce.

    Using cherry wood on these, which is milder and sweeter than hickory, and did a nice rub with a little brown sugar. I'm expecting these to be pretty awesome.
    Jeff

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    Quote Originally Posted by urbanknight View Post
    I'm so slow, a set of deep rims would go hsoohw hsoohw when I ride.

  15. #5265
    Administrator CbadRider's Avatar
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    Quote Originally Posted by jgt_madone_newb View Post
    Incorrect on both counts.
    Well I'm posted in there now. You can judge for yourself.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  16. #5266
    shaken, not stirred. gnome's Avatar
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    Quote Originally Posted by jgt_madone_newb View Post
    Yep. Cooking at very low temp (200 - 225 degrees) takes a long time, and 4 - 5 hours of smoke on a rack of ribs can get pretty overpowering. So you smoke them direct for a while, then wrap them up. This also helps retain moisture, they kind of steam in their own juices. Some people run a little thin line of sauce down the ribs when they wrap them, to add a little extra moisture. I usually don't. When they're all done, you wrap them in plastic wrap and let them sit for a while, and they kind of reabsorb the moisture that runs off. At this point, you basically have moist, tender, smoky deliciousness. When its time to eat, about 10 minutes on a really hot grill crisps them up, and here is where you may or may not want to baste with a little sauce.

    Using cherry wood on these, which is milder and sweeter than hickory, and did a nice rub with a little brown sugar. I'm expecting these to be pretty awesome.
    *Drool* that sounds delicious.
    Get a bicycle. You will not regret it if you live. ~Mark Twain, "Taming the Bicycle"
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  17. #5267
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    Quote Originally Posted by CbadRider View Post
    Well I'm posted in there now. You can judge for yourself.

    When do we get to hear the cat? And can he/she do a credible imitation of Keyboard cat?
    Regards, MillCreek
    Snohomish County, Washington USA

  18. #5268
    Oops... Madone-less jgt_madone_newb's Avatar
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    Quote Originally Posted by CbadRider View Post
    Well I'm posted in there now. You can judge for yourself.
    Been there, judged that. Found your voice to be anything but boring, and added considerably to your mystique

    Now, if you want to study the complete absence of any sort of accent, you should come out here to the lonely prairie, where they send the network anchors to learn "generic English"
    Jeff

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    Quote Originally Posted by urbanknight View Post
    I'm so slow, a set of deep rims would go hsoohw hsoohw when I ride.

  19. #5269
    shaken, not stirred. gnome's Avatar
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    Quote Originally Posted by jgt_madone_newb View Post
    Been there, judged that. Found your voice to be anything but boring, and added considerably to your mystique

    Now, if you want to study the complete absence of any sort of accent, you should come out here to the lonely prairie, where they send the network anchors to learn "generic American"
    fify.
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  20. #5270
    Oops... Madone-less jgt_madone_newb's Avatar
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    OK, Carnivorous Losers Anonymous (BBQ party with Cbad?), here's what 5 hours in the hot box does:

    Chicken, moist and succulent with a sweet, spicy crust:



    Spare ribs, same story:





    95% of the way to perfection. Then.........things went horribly, horribly wrong.

    We congratulated each other on a job well done. Trimmed off some ambrosial little pieces of pork, just for "samples". Can't lie - we devoured one half of the chicken.

    Then, while the corn on the cob cooked, and the home fries were cooking, my son went out to finish up the meat on the grill. Give it a little char, add a little sauce, seal the deal...BBQ perfection. And for all the times he does clumsy teenage stuff, or ends up in the wrong place at the wrong time, one thing this kid is good at is BBQ. He can grill steaks to perfection. He, in his own words "poured his heart and soul in to smoking meat" for 4 days preparing for his sister's graduation party last spring. But tonight wasn't his night.

    He fired up the grill. All six burners apparently. And these spare ribs were "well marbled", let's say. He put them on, and came back in the house. A couple minutes later, he says " Oh, smoke!" He went out, lifted the lid on the grill, and a mushroom cloud of pure flame shot out there that probably triggered a lot of activity at NORAD. And this hulking, 6'-2", 200 lb. man/boy responded by.... squealing like a little girl, and running back in the house. By the time I could get out there with some long handled tongs and pull all this meat out of the inferno, "a little char" had become a rock hard layer of solid black death.

    But the sweet corn was really good.
    Jeff

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    Quote Originally Posted by urbanknight View Post
    I'm so slow, a set of deep rims would go hsoohw hsoohw when I ride.

  21. #5271
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    Oh, the poor kid! At least you could console yourself with the chicken.
    Regards, MillCreek
    Snohomish County, Washington USA

  22. #5272
    shaken, not stirred. gnome's Avatar
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    Oh No. We shall hold a wake for the steak.
    Get a bicycle. You will not regret it if you live. ~Mark Twain, "Taming the Bicycle"
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  23. #5273
    Bicycle Repair Man !!! Sixty Fiver's Avatar
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    jgt - you are a sadist.

  24. #5274
    Administrator CbadRider's Avatar
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    You need to show him where the "off" button is for the burners.

    The chicken looked really good.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  25. #5275
    Crushing souls Hickeydog's Avatar
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    Wait wait wait wait. When did this thread turn into party with cbad?
    Quote Originally Posted by Wordbiker View Post

    What's frightening is how coherent Hickey was in posting that.

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