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.
As long as you don't sound like Barney Fife, it's cool with me.
I did not post in that thread. My voice would put people to sleep.
I think I would lose some of my mystique if people heard my boring voice.
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.
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?About 2 1/2 hours of smoke. Then it all gets wrapped in foil and goes back in for a couple more hours
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.
Snohomish County, Washington USA
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. ;)
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.
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"
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.
Oh, the poor kid! At least you could console yourself with the chicken.
Snohomish County, Washington USA
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"vBulletin: snafu
You need to show him where the "off" button is for the burners.
The chicken looked really good.