dz246 Posted October 7, 2017 Share Posted October 7, 2017 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 7, 2017 Share Posted October 7, 2017 The farmer down the road from me will have fresh corn until the first frost. He planted 20 rows every weeks for six weeks in the spring. 4 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted October 8, 2017 Share Posted October 8, 2017 2 hours ago, f7ben said: on the george foreman or do you have the crock pot set to grill mode OoooOooOoh!!!!!11 Neal Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 8, 2017 Share Posted October 8, 2017 3 minutes ago, NaturallyAspirated said: OoooOooOoh!!!!!11 Neal Quote Link to comment Share on other sites More sharing options...
DriftBusta Posted October 8, 2017 Share Posted October 8, 2017 Most grilling snobs I know weigh north of 300 lbs. If not now, they will be. Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted October 8, 2017 Share Posted October 8, 2017 7 hours ago, DriftBusta said: Most grilling snobs I know weigh north of 300 lbs. If not now, they will be. Well ya, that's the goal! Neal Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 8, 2017 Share Posted October 8, 2017 10 hours ago, DriftBusta said: Most grilling snobs I know weigh north of 300 lbs. If not now, they will be. I'm fit as a fiddle numnuts. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted October 8, 2017 Share Posted October 8, 2017 10 hours ago, DriftBusta said: Most grilling snobs I know weigh north of 300 lbs. If not now, they will be. Those aren't "grilling snobs", they are Axys riders. 8 minutes ago, Woodtick said: I'm fit as a fiddle numnuts. Pics? I really need to rub one out. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 8, 2017 Share Posted October 8, 2017 3 minutes ago, Zambroski said: Those aren't "grilling snobs", they are Axys riders. Pics? I really need to rub one out. No plumbers crack when I'm sporting bibs.Are you saying the old fat guys are trading their Appexes in on the rector set sled? Quote Link to comment Share on other sites More sharing options...
DriftBusta Posted October 8, 2017 Share Posted October 8, 2017 47 minutes ago, Woodtick said: I'm fit as a fiddle numnuts. well are you a grilling snob? I kid, I have a buddy my age who eats like a horse and will weigh 160 lbs to the day he dies. I'm not blessed with those genes. Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 8, 2017 Share Posted October 8, 2017 1 minute ago, DriftBusta said: well are you a grilling snob? I kid, I have a buddy my age who eats like a horse and will weigh 160 lbs to the day he dies. I'm not blessed with those genes. my dad is 6'4 an 165 ....eats 5x a day and until he passes out most times Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 8, 2017 Share Posted October 8, 2017 (edited) 11 minutes ago, DriftBusta said: well are you a grilling snob? I kid, I have a buddy my age who eats like a horse and will weigh 160 lbs to the day he dies. I'm not blessed with those genes. Yes,I was just fuckng around. I am a snob when it comes to that Idiot formally Known as FatFuckingDave who doesn't know the difference between grilling and BBQing. Edited October 8, 2017 by Woodtick 1 Quote Link to comment Share on other sites More sharing options...
Dave Posted October 8, 2017 Share Posted October 8, 2017 4 minutes ago, DriftBusta said: well are you a grilling snob? I kid, I have a buddy my age who eats like a horse and will weigh 160 lbs to the day he dies. I'm not blessed with those genes. I use to be...and the ole metabulism slowed down I guess. Quote Link to comment Share on other sites More sharing options...
Dave Posted October 8, 2017 Share Posted October 8, 2017 Just now, Woodtick said: Yes,I was just fuckng around. I am a snob when it comes to that Idiot formally Known as FatFuckingDave who doesn't now the difference between grilling and BBQing. We call things diiferent here... Quote Link to comment Share on other sites More sharing options...
DriftBusta Posted October 8, 2017 Share Posted October 8, 2017 4 minutes ago, BEANPOLE DAVE said: I use to be...and the ole metabulism slowed down I guess. x2, until I hit 40. Quote Link to comment Share on other sites More sharing options...
Momorider Posted October 8, 2017 Share Posted October 8, 2017 4 hours ago, Woodtick said: No plumbers crack when I'm sporting bibs.Are you saying the old fat guys are trading their Appexes in on the rector set sled? Actual picture of the Spic 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted October 8, 2017 Platinum Contributing Member Share Posted October 8, 2017 5 hours ago, Woodtick said: No plumbers crack when I'm sporting bibs.Are you saying the old fat guys are trading their Appexes in on the rector set sled? Kicked some ass on that float homie!! and way for you, your family, and all the kiddos to play the part..👊 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted October 8, 2017 Platinum Contributing Member Share Posted October 8, 2017 The old lady is talking about smoking a turkey for Thanksgiving tomorrow. Any tips? I'm thinking I'll smoke it for 4 hours then move it to the oven to finish. Everything I've read is that the birds can dry out. Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 8, 2017 Share Posted October 8, 2017 3 minutes ago, Blackstar said: The old lady is talking about smoking a turkey for Thanksgiving tomorrow. Any tips? I'm thinking I'll smoke it for 4 hours then move it to the oven to finish. Everything I've read is that the birds can dry out. First of all does she know that thanksgiving isnt for another 6 weeks???? 2ndly you need to smoke the bird at a higher temp so it doesnt sit to long below 140 degrees or whatever temp bacteria can form below. I think I smoked at about 275 or so. I'd brine the bird myself and then you wont have to worry about it drying out. In fact I wouldnt mess with a bird without brining it. I brined my last one for 72 hours Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted October 8, 2017 Platinum Contributing Member Share Posted October 8, 2017 1 hour ago, f7ben said: First of all does she know that thanksgiving isnt for another 6 weeks???? 2ndly you need to smoke the bird at a higher temp so it doesnt sit to long below 140 degrees or whatever temp bacteria can form below. I think I smoked at about 275 or so. I'd brine the bird myself and then you wont have to worry about it drying out. In fact I wouldnt mess with a bird without brining it. I brined my last one for 72 hours We don't need to restart that debate about how "Canada got TG right and America fucked it up" again. Doing some googling, I could brine the turkey over night tonight. Everything I read says overnight is max for brining on a turkey. I'm not going to do any extreme brine with a ton of spice. My parents are in their 80's so I need to keep it mild. Just salt and sugar. See what happens. Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 8, 2017 Share Posted October 8, 2017 2 minutes ago, Blackstar said: We don't need to restart that debate about how "Canada got TG right and America fucked it up" again. Doing some googling, I could brine the turkey over night tonight. Everything I read says overnight is max for brining on a turkey. I'm not going to do any extreme brine with a ton of spice. My parents are in their 80's so I need to keep it mild. Just salt and sugar. See what happens. For sure....brine it with whatever you like.....it makes a massive difference in the juiciness of the bird. I went with a traditional brine last time ...like a rosemary thyme coriander garlic etc etc I brined it for 72 hours in a clean cooler that I left out in the garage where it was cold. It worked out very well until I lit the bird on fire Quote Link to comment Share on other sites More sharing options...
dz246 Posted October 8, 2017 Share Posted October 8, 2017 5 minutes ago, f7ben said: For sure....brine it with whatever you like.....it makes a massive difference in the juiciness of the bird. I went with a traditional brine last time ...like a rosemary thyme coriander garlic etc etc I brined it for 72 hours in a clean cooler that I left out in the garage where it was cold. It worked out very well until I lit the bird on fire Jeezus, you even wreck holidays..... 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 9, 2017 Share Posted October 9, 2017 4 hours ago, Blackstar said: The old lady is talking about smoking a turkey for Thanksgiving tomorrow. Any tips? I'm thinking I'll smoke it for 4 hours then move it to the oven to finish. Everything I've read is that the birds can dry out. Poor apple juice in the bird. 1/2 a cup every hour or so. I wouldn't do anything over 12lbs on the grill. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 9, 2017 Share Posted October 9, 2017 2 hours ago, dz246 said: Jeezus, you even wreck holidays..... No shit,just soak the thing in the Gulf of Mexico????? Quote Link to comment Share on other sites More sharing options...
dz246 Posted October 9, 2017 Share Posted October 9, 2017 6 minutes ago, Woodtick said: No shit,just soak the thing in the Gulf of Mexico????? More laughing about lighting bird on fire.... I usually just smoke a couple turkey breast for the family. Should make Thanksgiving ribs... Quote Link to comment Share on other sites More sharing options...
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