ckf Posted February 18, 2017 Author Share Posted February 18, 2017 Just now, Biggie Smails said: I require a lot of patience and prodding! If I lived closer I would be prodding you with a branding iron 3 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 18, 2017 Share Posted February 18, 2017 2 minutes ago, ckf said: If I lived closer I would be prodding you with a branding iron i would say send him step by step directions but with your history of sending shit to the midwest he would have a better chance of figuring it out reading a Paula Dean cookbook 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 18, 2017 Author Share Posted February 18, 2017 1 minute ago, 01mxz800 said: i would say send him step by step directions but with your history of sending shit to the midwest he would have a better chance of figuring it out reading a Paula Dean cookbook Quote Link to comment Share on other sites More sharing options...
Zambroski Posted February 18, 2017 Share Posted February 18, 2017 It looks as though Biggie may indeed be close to taking the leap. Could it be? There is no going back once that first delicious meat morsel touches your buds. It's better than you first peice of ass, and definitely a longer experience. For me anyway....I didn't make it past the first "chew". 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 18, 2017 Share Posted February 18, 2017 3 minutes ago, Zambroski said: It looks as though Biggie may indeed be close to taking the leap. Could it be? There is no going back once that first delicious meat morsel touches your buds. It's better than you first peice of ass, and definitely a longer experience. For me anyway....I didn't make it past the first "chew". i don't think smails is that close to taking the leap, I believe he is having commitment problems 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 18, 2017 Author Share Posted February 18, 2017 6 minutes ago, Zambroski said: It looks as though Biggie may indeed be close to taking the leap. Could it be? There is no going back once that first delicious meat morsel touches your buds. It's better than you first peice of ass, and definitely a longer experience. For me anyway....I didn't make it past the first "chew". Sad, but true Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 18, 2017 Share Posted February 18, 2017 9 minutes ago, Zambroski said: It looks as though Biggie may indeed be close to taking the leap. Could it be? There is no going back once that first delicious meat morsel touches your buds. It's better than you first peice of ass, and definitely a longer experience. For me anyway....I didn't make it past the first "chew". 2 minutes ago, ckf said: Sad, but true WTF couple 1 pump chumps here Quote Link to comment Share on other sites More sharing options...
Zambroski Posted February 18, 2017 Share Posted February 18, 2017 Just now, 01mxz800 said: WTF couple 1 pump chumps here Hey, our meat is ready and plenty tenderized before it hits the heat. Quote Link to comment Share on other sites More sharing options...
ckf Posted February 18, 2017 Author Share Posted February 18, 2017 Just now, 01mxz800 said: WTF couple 1 pump chumps here How long did you last on your first piece of ass Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 18, 2017 Share Posted February 18, 2017 3 minutes ago, ckf said: How long did you last on your first piece of ass apparently longer than you 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 19, 2017 Author Share Posted February 19, 2017 23 minutes ago, 01mxz800 said: apparently longer than you 2 ShIt, I fired as soon as she touched it Quote Link to comment Share on other sites More sharing options...
Dave Posted February 19, 2017 Share Posted February 19, 2017 10 minutes ago, ckf said: ShIt, I fired as soon as she touched it Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 19, 2017 Share Posted February 19, 2017 New year, same non rib smoking bigly smales........ 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 19, 2017 Author Share Posted February 19, 2017 2 minutes ago, dz246 said: New year, same non rib smoking bigly smales........ 1 Quote Link to comment Share on other sites More sharing options...
Momorider Posted February 19, 2017 Share Posted February 19, 2017 3 hours ago, ckf said: If I lived closer I would be prodding you with a branding iron Stop with the Faggotry Quote Link to comment Share on other sites More sharing options...
ckf Posted February 19, 2017 Author Share Posted February 19, 2017 I thought I posted this last night, guess I forgot to. Baked taters were way to big, ribs were very tasty 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 19, 2017 Share Posted February 19, 2017 Looks good Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 19, 2017 Share Posted February 19, 2017 1 hour ago, ckf said: I thought I posted this last night, guess I forgot to. Baked taters were way to big, ribs were very tasty Those fried green tomatoes or did you contaminate the plate with fucking squash Quote Link to comment Share on other sites More sharing options...
ckf Posted February 19, 2017 Author Share Posted February 19, 2017 8 minutes ago, 01mxz800 said: Those fried green tomatoes or did you contaminate the plate with fucking squash Summer squash FTW! Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 19, 2017 Share Posted February 19, 2017 two racks of baby backs getting ready to go on and I just put 10lbs of chicken breast in a curing brine. I'm going to do a minimum of a 3 day brine. I went with only 25% of the tenderquick that they recommended for a 24 hour cure. We'll see how it turns out. gonna smoke them low and slow after the brine Brine was 1.5 gallons water 1.5 cups morton tenderquick 1.5 cups brown sugar Going for like a nice salty ham style chicken breast. I have had them done this way and they are so good 2 Quote Link to comment Share on other sites More sharing options...
Doos Posted February 19, 2017 Share Posted February 19, 2017 1 hour ago, f7ben said: two racks of baby backs getting ready to go on and I just put 10lbs of chicken breast in a curing brine. I'm going to do a minimum of a 3 day brine. I went with only 25% of the tenderquick that they recommended for a 24 hour cure. We'll see how it turns out. gonna smoke them low and slow after the brine Brine was 1.5 gallons water 1.5 cups morton tenderquick 1.5 cups brown sugar Going for like a nice salty ham style chicken breast. I have had them done this way and they are so good Should be really salty, did a turkey over Thanksgiving for 48 hours. It was too salty for my taste. Used a similar brine. Quote Link to comment Share on other sites More sharing options...
Doos Posted February 19, 2017 Share Posted February 19, 2017 Smoked a couple chuckies. Braising in guiness and veggies for a few hours now. Quote Link to comment Share on other sites More sharing options...
f7ben Posted February 19, 2017 Share Posted February 19, 2017 8 minutes ago, Doos said: Should be really salty, did a turkey over Thanksgiving for 48 hours. It was too salty for my taste. Used a similar brine. the morton quick tender isnt 100% salt.....its has sugar , salt and sodium nitrate. I think my brine is about 25% of the salt content that a 24hr brine would call for. we'll see... A guy I know up north brines whole chickens for 6 days in a smoked fish brine with some cure added. Holy fucking shit is that stuff good 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 19, 2017 Author Share Posted February 19, 2017 1 minute ago, Doos said: Smoked a couple chuckies. Braising in guiness and veggies for a few hours now. I've been wanting to try doing a chuck roast on the Kettle. Are you pulling or slicing? Quote Link to comment Share on other sites More sharing options...
Doos Posted February 19, 2017 Share Posted February 19, 2017 4 minutes ago, ckf said: I've been wanting to try doing a chuck roast on the Kettle. Are you pulling or slicing? Pulling when they hit 205-210. Pull it then mix with the liquid and veggies and let it reduce for about 30 min. Good stuff. 1 Quote Link to comment Share on other sites More sharing options...
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