[beerocd]

Would you order one...

You know, I could go a year or two without them. That's all the manager's at work would order for the out-of-towners when they came in. I OD'd on that style. Their sausage pizza, is one big patty rolled out to the same size as the whole pizza. Sausage in every bite. And I do like that they use crushed tomatoes as their sauce base. But, I gotta take a break.

[deepsouth]

the rib eyes had s&p, dizzy pig dizzy dust and simply marvelous cherry rub
the chicken had s&p, dizzy pig shakin the tree and tsunami spin
the romaine had olive oil, s&p, italian seasoning, parmigiano regiano and balsamic vinegar

[beerocd]

You did it wrong,
I heard you only need


  

[deepsouth]

?

[beerocd]

Ah crap it showed right after I posted it, gimmie a minute...

Guess imdb frowns upon links?

Hey, since I got your attention - have you ever baked bread in your egg? Any point to that? Would it get too smokey?

[capozzoli]

This morning I thought it, now I know it.

Less really is more.

[deepsouth]

This morning I thought it, now I know it.

Less really is more.

What happened?

[capozzoli]

I was doing a lot of research on Argentinian BBQ, Built a simple one for a party Sat. Open pit bbq or grilll.

The Argentinians swear that all you should put on the meat when you cook it is salt, nothing else.

It was some of the best grilling I have ever done. The results are pictured in the Ethnic thread.

Now I have to find a way to scrape the mucus off my brain.

[nicneufeld]

This morning I thought it, now I know it.

Less really is more.

I'd be with you with beef, leaving exceptions for brisket, which benefits from a rich coating of chile powders among other things, but with the spatchcocked chickens, well, the right combination of herbs can be quite pleasant.

But really, putting a spice rub on the meat before cooking or putting a sauce like chimichurri on after is not really all that fundamentally different!

[beerocd]

Now I have to find a way to scrape the mucus off my brain.

Post PICS! 

[capozzoli]

http://www.youtube.com/watch?v=4tvJvh_87i4

[bluesman]

http://www.youtube.com/watch?v=4tvJvh_87i4

Let me know when your having the next BBQ.   

[markaberrant]

I made a 10 lb pork butt on the weekend.  I was a little out of sorts (had a migraine for a couple days), so I had some mental lapses, but the final product still turned out well.

I'm hosting a planning session for our homebrew club executive tonight.  I have ABTs ready to go on the smoker when I get home from work; for the filling I pureed some leftover pulled pork with a package of cream cheese.  If I get I chance, I'll take some pics tonight.

[bluesman]

It was BBQ time last weekend.

Bacon Wrapped Jalapeno Pepper Poppers



They taste even better than they present.



Shish Kabobs






Shish Kabobs over Mediteranian Rice with Pita Bread and Yogurt. 

Homebrewed German Pilsner to wash it all down!

[redbeerman]

How did you marinate the meat?  Lemon juice , salt, pepper, garlic and Greek oregano?