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Old 05-28-09, 06:27 PM   #1
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White men can't bbq

We were having our end of the year cookout at school. Several of the younger coaches took charge of the cooking. I sat and watched silently as they threw the burgers and brats on the fire before the lighter fluid had half a chance to burn off. Then they didn't have any onions. I had to go get some. Then they put bbq sauce on the burgers.
Damn rookies. No wonder people drink so much beer. Kills the taste of the food.
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Old 05-28-09, 06:37 PM   #2
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Racist fish. Jeeze!
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Old 05-28-09, 06:39 PM   #3
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BBQ-ing takes years of experience, it can't be learned from a book. I made plenty of mistakes before becoming the greatest BBQ King in all the land.
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Old 05-28-09, 06:41 PM   #4
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Brats and burgers?? LOL I thought you said somthing a bout bbq!
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Old 05-28-09, 06:47 PM   #5
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Brats and burgers?? LOL I thought you said somthing a bout bbq!
Excellent point.
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Old 05-28-09, 06:49 PM   #6
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Got that right...

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Old 05-28-09, 06:50 PM   #7
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Oh, I beg to differ...





One Bacon Explosion - Outer bacon wrap packed with ground sausage, cooked bacon, and BBQ sauce, smoked for ~3hrs at 225F in the smoker, fired with hickory wood...
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Old 05-28-09, 06:52 PM   #8
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Young Yankees can't even grill

fixed it for you.
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Old 05-28-09, 06:54 PM   #9
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Oh, I beg to differ...





One Bacon Explosion - Outer bacon wrap packed with ground sausage, cooked bacon, and BBQ sauce, smoked for ~3hrs at 225F in the smoker, fired with hickory wood...
That doesn't look very healthy !! Though I think my wife wouldn't have any trouble with it. Bacon is her weakness.
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Old 05-28-09, 07:11 PM   #10
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Brats and burgers is NOT BBQ.

I BBQ'd a TriTip (the dry rub was my own concoction) today for my wife's birthday. I started it at 6am. The smoker was kept at a nice constant 210 degrees for 10 hours. By that time the internal temp of the meat had come up to, and past the 190 degree plateau. At that point it was done and needed to be wrapped in foil and allowed to rest for an hour so it wouldn't dry out.

Pulled it and served on soft rolls with pickles and red onion. Sauce is optional.

Pork shoulders (what I usually make) and beef brisket also do exceptionally well cooked like this. But she wanted TriTip, and it was her birthday.

Now that's BBQ.
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Old 05-28-09, 07:16 PM   #11
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Churrasco FTW (No one bbq's like Brazilians, IMHO)
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Old 05-28-09, 07:25 PM   #12
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Brats and burgers is NOT BBQ.

I BBQ'd a TriTip (the dry rub was my own concoction) today for my wife's birthday. I started it at 6am. The smoker was kept at a nice constant 210 degrees for 10 hours. By that time the internal temp of the meat had come up to, and past the 190 degree plateau. At that point it was done and needed to be wrapped in foil and allowed to rest for an hour so it wouldn't dry out.

Pulled it and served on soft rolls with pickles and red onion. Sauce is optional.

Pork shoulders (what I usually make) and beef brisket also do exceptionally well cooked like this. But she wanted TriTip, and it was her birthday.

Now that's BBQ.
So you're saying you're not white? or not a man?
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Old 05-28-09, 07:44 PM   #13
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So you're saying you're not white? or not a man?
Actually, I'm a Jew
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Old 05-28-09, 08:16 PM   #14
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Brats and burgers?? LOL I thought you said somthing a bout bbq!
Yes, that further backs my statement. If they couldn't cook burgers and weenies, how could they take on ribs or chicken or a nice pork butt, etc.

The ignorant *******s.
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more cops have been killed by donuts than guns in chicago it is a medical fact ask any doctor.

Last edited by Siu Blue Wind; 05-28-09 at 08:28 PM. Reason: fixed your spelling for you.
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Old 05-28-09, 08:48 PM   #15
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Yes, that further backs my statement. If they couldn't cook burgers and weenies, how could they take on ribs or chicken or a nice pork butt, etc.

The ignorant *******s.
Hey, I'm just kidding.
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Old 05-28-09, 08:57 PM   #16
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Actually, I'm a Jew
<tactfully refrains from further comment>
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Old 05-28-09, 08:59 PM   #17
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Churrasco FTW (No one bbq's like Brazilians, IMHO)
Try to catch the Anthony Bourdain show on Uruguay. I ate at the very same place where they have all
that delicious mean on the grill. AMAZING stuff! Argentina/Uruguay are BIG on their beef!
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Old 05-28-09, 10:30 PM   #18
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Uh-K - have to take a little control here, as yes - I can bbq - and yes I prefer a nice slow schmoking charcoal/wood fire to schmoke the stuff (if I intend on a long term smoking I guess). AND even better - I can light that fire sans extraneous lighter fluid etc that tends to taint the coals, the food.

And I dearly miss my cookers that are in storage. <sniff> Yeah I have a gen-air grill to do a quick job, but it's just not the same
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Old 05-28-09, 10:33 PM   #19
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Here are some pictures from some BBQ's I've done

Getting started cooking 9 turkeys for Thanksgiving.


The birds almost done.


Tri-tip and chicken for 75 after a ride.
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Old 05-28-09, 10:35 PM   #20
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dang...i need to come that way for T-day!!!!
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Old 05-28-09, 10:36 PM   #21
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My wife gets me ribs from Omaha Steaks. Does that count?
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Old 05-28-09, 10:43 PM   #22
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dang...i need to come that way for T-day!!!!
Anytime Wolfie! I started with mesquite, then as I put the birds on I threw half a bucket of oakwood chunks on that had been soaked overnight in Cabernet Sauvignon. When I turned them I threw the other half on and near the end a little garlic salt and pepper.
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Old 05-28-09, 10:45 PM   #23
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sounds delicious!!!
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Old 05-28-09, 10:49 PM   #24
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sounds delicious!!!
You talking about the BBQ or me?
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Old 05-28-09, 10:50 PM   #25
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guess i better be talkin' 'bout the bbq, eh?
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