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Old 05-24-09, 09:06 PM   #5251
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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.
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Old 05-24-09, 09:13 PM   #5252
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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.
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Old 05-24-09, 09:13 PM   #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.
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Old 05-24-09, 09:14 PM   #5254
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As long as you don't sound like Barney Fife, it's cool with me.
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Old 05-24-09, 09:18 PM   #5255
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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???
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Old 05-24-09, 09:18 PM   #5256
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I did not post in that thread. My voice would put people to sleep.
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Old 05-24-09, 09:22 PM   #5257
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here ya go...y'all need to post...i did it.
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Old 05-24-09, 10:05 PM   #5258
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I think I would lose some of my mystique if people heard my boring voice.
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Old 05-25-09, 10:37 AM   #5259
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My voice would put people to sleep.
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I think I would lose some of my mystique if people heard my boring voice.
Incorrect on both counts.
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Old 05-25-09, 10:46 AM   #5260
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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.
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Old 05-25-09, 12:08 PM   #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.
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Old 05-25-09, 12:34 PM   #5262
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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:

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.
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Old 05-25-09, 12:40 PM   #5263
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my cats are members of PETA too.


Pets Eating Tasty Animals
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Old 05-25-09, 01:12 PM   #5264
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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.
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Old 05-25-09, 02:04 PM   #5265
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Incorrect on both counts.
Well I'm posted in there now. You can judge for yourself.
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Old 05-25-09, 03:25 PM   #5266
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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.
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Old 05-25-09, 05:31 PM   #5267
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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?
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Old 05-25-09, 05:47 PM   #5268
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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"
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Old 05-25-09, 06:00 PM   #5269
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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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Old 05-25-09, 06:20 PM   #5270
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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.
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Old 05-25-09, 06:26 PM   #5271
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Oh, the poor kid! At least you could console yourself with the chicken.
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Old 05-25-09, 06:26 PM   #5272
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Oh No. We shall hold a wake for the steak.
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Old 05-25-09, 06:28 PM   #5273
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jgt - you are a sadist.
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Old 05-25-09, 08:33 PM   #5274
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You need to show him where the "off" button is for the burners.

The chicken looked really good.
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Old 05-25-09, 08:56 PM   #5275
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Wait wait wait wait. When did this thread turn into party with cbad?
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What's frightening is how coherent Hickey was in posting that.
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