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Started By
Message
re: Week 52 of 52 of 2013 Golf Thread: Awards Week
Posted on 12/23/13 at 10:57 am to Thib-a-doe Tiger
Posted on 12/23/13 at 10:57 am to Thib-a-doe Tiger
2
Posted on 12/23/13 at 11:00 am to Jakesonaplane
Hey farva. What's the restaurant you like with the mozzarella sticks and all the goofy shite on the wall
Posted on 12/23/13 at 11:00 am to Jakesonaplane
That's it, way to pick me up
Posted on 12/23/13 at 11:01 am to wish i was tebow
Shenanigans? You guys talking about Shenanigans?
Our intramural football team as the Large Farvas.
Our intramural football team as the Large Farvas.
Posted on 12/23/13 at 11:04 am to bamafan425
quote:
You guys talking about Shenanigans?
Shenanigans>Bennigans>Beef O'Brady's>Shoney's>Denny's>Applebee's>
Posted on 12/23/13 at 11:08 am to BRgetthenet
Shoney's is better than all of that
Posted on 12/23/13 at 11:11 am to BRgetthenet
quote:
I'm tackling those next. Ya just put a rub on the brisket? Cover it for the first few? Uncover for the last few?
Don't cover until you rest it
Never wrap anything you smoke, especially at the beginning, that's when the smoke penetrates the meat the best
Once the bark is formed, you can wrap, but I don't think it's necessary
You can wrap and move to oven if you like, because that's all your smoker is doing at that point
Posted on 12/23/13 at 11:11 am to Thib-a-doe Tiger
I love breakfast. It hurts my heart when people talk shite about Shoney's and Denny's. Breakfast is 'Murican, and if you hate breakfast places then you hate 'Murica
Posted on 12/23/13 at 11:11 am to Thib-a-doe Tiger
Just got of roof. Cold and windy to cold for golf
Posted on 12/23/13 at 11:12 am to Thib-a-doe Tiger
I kind of miss shoneys
I really don't know what kind of people ate at shoneys outside of breakfast time though
I really don't know what kind of people ate at shoneys outside of breakfast time though
Posted on 12/23/13 at 11:13 am to BRgetthenet
Homemade rub on the outside. Sometimes inject with beef broth. Leave it uncovered the entire time. Cook at 250° to an internal temp of 195°-200°. Usually about 6-8 hours depending on the size of it. Add chips as needed. I suggest not using mesquite for a brisket. It's in there for a long time and mesquite is very strong and will overpower the flavor of the meat. We usually use a mix of hickory apple and cherry
You'll just have to play with it and find what you like. If we start it early we will cool at 225° for longer. Pull it off at an internal between 195 and 200 and you can't go wrong
You'll just have to play with it and find what you like. If we start it early we will cool at 225° for longer. Pull it off at an internal between 195 and 200 and you can't go wrong
Posted on 12/23/13 at 11:15 am to Jakesonaplane
quote:
Shoney's
The one that was at the foot of Vets where they just put that Café Whatever the Hell was solid.
They lost money on me and my friends.
I remember one time I went and saw a guy load his plate with bacon about 6 inches high. Then he sat there and nailed bacon and coffee refills the entire time we ate.
Posted on 12/23/13 at 11:23 am to Croacka
Yeah Shoney's is like Cracker Barrel in that I've never been there past 9 am
Posted on 12/23/13 at 11:25 am to malvin
quote:
hickory apple and cherry
I used hickory yesterday. We used to grab this stuff called China Ball off the deer lease in MS. That stuff is the bomb. We did whole beef ribs in this guys smoker that stood 6 feet off the ground. Those were unbelievably good. Never had anything like it.
Posted on 12/23/13 at 11:28 am to BRgetthenet
No love for Pecan, no care
Posted on 12/23/13 at 11:30 am to BRgetthenet
quote:
Café Whatever the Hell
Now called Legacy Kitchen. I went on a tirade to my fiancé about how much it sucks that they killed that Shoney's.
That being said Legacy Kitchen is really, really good. In fact I'm gonna go there tonight for dinner. Thanks for reminding me
This post was edited on 12/23/13 at 11:31 am
Posted on 12/23/13 at 11:35 am to Jakesonaplane
The commercials look good, but they're commercials.
I'll never forget that bacon MF'er because he wiped out the entire stock. Dude ate bacon, drank coffee, and read the paper for at least an hour. The best part was, it looked like it was his routine. He was in the zone. Didn't phase him that he took an entire restaurant's worth of bacon. When we walked by, admiring the mound of bacon, he wouldn't even make eye contact.
I'll never forget that bacon MF'er because he wiped out the entire stock. Dude ate bacon, drank coffee, and read the paper for at least an hour. The best part was, it looked like it was his routine. He was in the zone. Didn't phase him that he took an entire restaurant's worth of bacon. When we walked by, admiring the mound of bacon, he wouldn't even make eye contact.
Posted on 12/23/13 at 11:36 am to BRgetthenet
I thought you said you used mesquite yesterday? I'm too lazy to go back and look. How did the birds turn out?
Posted on 12/23/13 at 11:39 am to malvin
I just went and looked at the bag I used. It was hickory.
We bought hickory and mesquite, and I must have cracked the hickory and not paid attention.
It's as advertised. 15 min assembly, worked like a clock.
We bought hickory and mesquite, and I must have cracked the hickory and not paid attention.
It's as advertised. 15 min assembly, worked like a clock.
Posted on 12/23/13 at 1:02 pm to malvin
Beef O'Brady time, with Beth Mowins.
This is gonna be awesome.
This is gonna be awesome.
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