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#41
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Posted 09 December 2007 - 05:07 PM
Speaking of hunting, well it sure isn't 70 here. I never nunted so many days in my whole life. We had 3 days left in our season. I sat on watch one afternoon feeling sorry for myself because I had not even seen a buck. Well what should appear but a nice 6 point. He is now at the butcher getting cut and wrapped. One shot and he was down and out.
YOU ONLY HAVE THE RIGHTS THAT YOU ARE WILLING TO FIGHT FOR.
#42
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Posted 30 December 2007 - 12:14 AM
QUOTE (639 & 1/2 @ May 11 2007, 10:56 AM) <{POST_SNAPBACK}>
BBQ RULES
We are about to enter the summer and BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity, as it's the only type of cooking a 'real' man will do, probably because there is an element of danger involved .
When a man volunteers to do the BBQ the following chain of events are put into motion:
Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.![ernaehrung004[1].gif](http://www.line-man.com/forums/style_emoticons/default/ernaehrung004[1].gif)
Here comes the important part:
(4) THE MAN PLACES THE MEAT ON THE GRILL.
More routine....
(5) The woman goes inside to organize the plates and cutlery.
(6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer![beer[1].gif](http://www.line-man.com/forums/style_emoticons/default/beer[1].gif)
while he deals with the situation.
Important again:
(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.
More routine....
(8) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.
(9) After eating, the woman clears the table and does the dishes.
And most important of all:
(10) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.
(11) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women....
We are about to enter the summer and BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity, as it's the only type of cooking a 'real' man will do, probably because there is an element of danger involved .
When a man volunteers to do the BBQ the following chain of events are put into motion:
Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.
Here comes the important part:
(4) THE MAN PLACES THE MEAT ON THE GRILL.
More routine....
(5) The woman goes inside to organize the plates and cutlery.
(6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer
while he deals with the situation.Important again:
(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.
More routine....
(8) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.
(9) After eating, the woman clears the table and does the dishes.
And most important of all:
(10) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.
(11) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women....
EXCELLENT LIST.LOL.
" A man has not lived until he has almost died. For those who have fought for it, life has a flavor the protected will never know."
#43
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Posted 01 January 2008 - 03:45 PM
QUOTE (Linescum @ Dec 8 2007, 07:55 PM) <{POST_SNAPBACK}>
here was todays feast.. a 10# brisket
What kind of wood to you use there? Looks good.
:1509414:
#44
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Posted 02 January 2008 - 01:43 AM
QUOTE (Linescum @ Aug 19 2007, 09:16 AM) <{POST_SNAPBACK}>
everything you need to know at www.smokingmeatforums.com we smoke cook anything and everything.
gettin'busy.
" A man has not lived until he has almost died. For those who have fought for it, life has a flavor the protected will never know."
#45
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Posted 02 January 2008 - 04:44 PM
QUOTE (Deerlope @ Dec 9 2007, 07:07 PM) <{POST_SNAPBACK}>
Speaking of hunting, well it sure isn't 70 here. I never nunted so many days in my whole life. We had 3 days left in our season. I sat on watch one afternoon feeling sorry for myself because I had not even seen a buck. Well what should appear but a nice 6 point. He is now at the butcher getting cut and wrapped. One shot and he was down and out.
Hunting around these parts have been slim for Trbl and I. We got 2 back from the processor last week and they are now in the freezer. He killed one over the weekend, and it's there now. Gun season is now closed, but we have until 2-28 to bow hunt. Maybe I can get another one then.........
![confused-smiley-013[1].gif](http://www.line-man.com/forums/style_emoticons/default/confused-smiley-013[1].gif)
Some people can have all the lights on, but still be in the dark.... !!!!!
#46
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Posted 25 January 2008 - 05:25 PM
QUOTE (TexasLineworker @ Jan 1 2008, 06:45 PM) <{POST_SNAPBACK}>
QUOTE (Linescum @ Dec 8 2007, 07:55 PM) <{POST_SNAPBACK}>
here was todays feast.. a 10# brisket
What kind of wood to you use there? Looks good.
a potpurri of different woods but mostly apple and cherry
here's the cook from last weekend a set of stuffed spare ribs with a balsamic vinegar and honey glaze
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Been to Hell but the DEVIL said i was a crazy MotherF*&#ker
KB3GHW
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#47
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Building trades (journeyman) retired
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Posted 25 January 2008 - 06:12 PM
I just tell me what time dinner is being served the next time.
YOU ONLY HAVE THE RIGHTS THAT YOU ARE WILLING TO FIGHT FOR.
#48
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aka............P-Dub
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Posted 25 January 2008 - 08:09 PM
Damn that looks good
Whats in the stuffing![smilie_daumenpos[1].gif](http://www.line-man.com/forums/style_emoticons/default/smilie_daumenpos[1].gif)
WP
Whats in the stuffing
WP
#49
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Posted 26 January 2008 - 12:21 AM
" A man has not lived until he has almost died. For those who have fought for it, life has a flavor the protected will never know."
#50
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Posted 26 January 2008 - 04:33 AM
a potpurri of different woods but mostly apple and cherry
here's the cook from last weekend a set of stuffed spare ribs with a balsamic vinegar and honey glaze
[/quote]
Cheers Linescum
If its not a secret I sure would like the info on how to make that stuffing.
I have to go change my shirt now from drooling all over the front of it.
I Love Doing Ribs
Thanks
here's the cook from last weekend a set of stuffed spare ribs with a balsamic vinegar and honey glaze
[/quote]
Cheers Linescum
If its not a secret I sure would like the info on how to make that stuffing.
I have to go change my shirt now from drooling all over the front of it.
I Love Doing Ribs
Thanks
Active Member of PETA.... people eating tasty animals
#51
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Posted 28 January 2008 - 04:18 PM
QUOTE (Linescum @ Jan 25 2008, 07:25 PM) <{POST_SNAPBACK}>
QUOTE (TexasLineworker @ Jan 1 2008, 06:45 PM) <{POST_SNAPBACK}>
QUOTE (Linescum @ Dec 8 2007, 07:55 PM) <{POST_SNAPBACK}>
here was todays feast.. a 10# brisket
What kind of wood to you use there? Looks good.
a potpurri of different woods but mostly apple and cherry
here's the cook from last weekend a set of stuffed spare ribs with a balsamic vinegar and honey glaze
Party at Norscaner's
![Voskl1[1].gif](http://www.line-man.com/forums/style_emoticons/default/Voskl1[1].gif)
Some people can have all the lights on, but still be in the dark.... !!!!!
#52
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Posted 24 May 2008 - 02:16 PM
getting the smoker fired up for the weekend doing a 17# brisket and 4 racks of spare ribs homemade baked beans and stuffed sausage fatties
Been to Hell but the DEVIL said i was a crazy MotherF*&#ker
KB3GHW
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#53
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Posted 06 June 2008 - 11:49 AM
QUOTE (Linescum @ May 24 2008, 05:16 PM) <{POST_SNAPBACK}>
getting the smoker fired up for the weekend doing a 17# brisket and 4 racks of spare ribs homemade baked beans and stuffed sausage fatties
Are you actually eating all of that or are you cooking for a shitload of people?
:1509414:
#54
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Posted 25 June 2008 - 05:34 AM
He is supporting his local cardiac doctors.......
If all else fails........smoke test it.
Rest in Peace - Ms. Bella 01/02/09, Momma's best friend and protector.
Rest in Peace - Ms. Bella 01/02/09, Momma's best friend and protector.
#55
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Posted 29 July 2008 - 04:35 PM
Trouble found this recipe on a hunting website that we belong to. We made some this past weekend and they are GREAT
Pigs in a Canoe
Take jalepeno (sp) peppers, halve them and scoop out the seeds (make ya a little canoe)
Mix cream cheese and Mexican cheese. Fill your little canoes with this mixture. Take a little smokie and put in your canoe on top of the cream cheese. Wrap a slice of bacon around it, stick a toothpick through it to hold together. Put on the grill and cook until your pepper is soft.
They are yummy. We did half with the little smokies and the other half with popcorn shrimp.......they both were good but the smokies were better.
Pigs in a Canoe
Take jalepeno (sp) peppers, halve them and scoop out the seeds (make ya a little canoe)
Mix cream cheese and Mexican cheese. Fill your little canoes with this mixture. Take a little smokie and put in your canoe on top of the cream cheese. Wrap a slice of bacon around it, stick a toothpick through it to hold together. Put on the grill and cook until your pepper is soft.
They are yummy. We did half with the little smokies and the other half with popcorn shrimp.......they both were good but the smokies were better.
Some people can have all the lights on, but still be in the dark.... !!!!!
#56
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Posted 30 July 2008 - 02:28 PM
Sounds good Kathy. I have been playing with a recipe for grilled jalapenos also. It is pretty close to what you have there.
Take and cut the stem ends off the peppers and reach inside the pepper with a knife or vegetable peeler and get all the rib membranes and seeds out of the peppers. Then, take some room temperature cream cheese and mix it real good with some medium sized shrimp that has been cut into small pieces. (I use the mediums because in my opinion, popcorn shrimp just doesn't have enough flavor). Mix the cream cheese and shrimp together and let that sit in refrigerator for about an hour or so. Then take the stuff out of the refrigerator and stuff it down all the way into the peppers. You'll get some air pockets, so you need to play with it while working it down. Using 2 toothpicks on each pepper, wrap the bacon (I like to use peppered bacon) from one end to the other. Don't overlap the bacon too much. If the bacon strip is long enough, you can wrap the pepper and then fold the bacon to seal the end. If not, just cut a small piece of bacon to fold over the cut end. Throw em on the pit. If you cook them over the fire, you need to stand there and flip them until the bacon is cooked through. Or, you can throw them off of the fire and slow smoke them.......about an hour or so.
Take and cut the stem ends off the peppers and reach inside the pepper with a knife or vegetable peeler and get all the rib membranes and seeds out of the peppers. Then, take some room temperature cream cheese and mix it real good with some medium sized shrimp that has been cut into small pieces. (I use the mediums because in my opinion, popcorn shrimp just doesn't have enough flavor). Mix the cream cheese and shrimp together and let that sit in refrigerator for about an hour or so. Then take the stuff out of the refrigerator and stuff it down all the way into the peppers. You'll get some air pockets, so you need to play with it while working it down. Using 2 toothpicks on each pepper, wrap the bacon (I like to use peppered bacon) from one end to the other. Don't overlap the bacon too much. If the bacon strip is long enough, you can wrap the pepper and then fold the bacon to seal the end. If not, just cut a small piece of bacon to fold over the cut end. Throw em on the pit. If you cook them over the fire, you need to stand there and flip them until the bacon is cooked through. Or, you can throw them off of the fire and slow smoke them.......about an hour or so.
:1509414:
#57
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Posted 30 July 2008 - 04:01 PM
QUOTE (TexasLineworker @ Jul 30 2008, 05:28 PM) <{POST_SNAPBACK}>
Sounds good Kathy. I have been playing with a recipe for grilled jalapenos also. It is pretty close to what you have there.
Take and cut the stem ends off the peppers and reach inside the pepper with a knife or vegetable peeler and get all the rib membranes and seeds out of the peppers. Then, take some room temperature cream cheese and mix it real good with some medium sized shrimp that has been cut into small pieces. (I use the mediums because in my opinion, popcorn shrimp just doesn't have enough flavor). Mix the cream cheese and shrimp together and let that sit in refrigerator for about an hour or so. Then take the stuff out of the refrigerator and stuff it down all the way into the peppers. You'll get some air pockets, so you need to play with it while working it down. Using 2 toothpicks on each pepper, wrap the bacon (I like to use peppered bacon) from one end to the other. Don't overlap the bacon too much. If the bacon strip is long enough, you can wrap the pepper and then fold the bacon to seal the end. If not, just cut a small piece of bacon to fold over the cut end. Throw em on the pit. If you cook them over the fire, you need to stand there and flip them until the bacon is cooked through. Or, you can throw them off of the fire and slow smoke them.......about an hour or so.
Take and cut the stem ends off the peppers and reach inside the pepper with a knife or vegetable peeler and get all the rib membranes and seeds out of the peppers. Then, take some room temperature cream cheese and mix it real good with some medium sized shrimp that has been cut into small pieces. (I use the mediums because in my opinion, popcorn shrimp just doesn't have enough flavor). Mix the cream cheese and shrimp together and let that sit in refrigerator for about an hour or so. Then take the stuff out of the refrigerator and stuff it down all the way into the peppers. You'll get some air pockets, so you need to play with it while working it down. Using 2 toothpicks on each pepper, wrap the bacon (I like to use peppered bacon) from one end to the other. Don't overlap the bacon too much. If the bacon strip is long enough, you can wrap the pepper and then fold the bacon to seal the end. If not, just cut a small piece of bacon to fold over the cut end. Throw em on the pit. If you cook them over the fire, you need to stand there and flip them until the bacon is cooked through. Or, you can throw them off of the fire and slow smoke them.......about an hour or so.
That sounds good too......you know me and Trouble are always looking for new recipes to try out on the pit !!
Some people can have all the lights on, but still be in the dark.... !!!!!
#58
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Posted 31 July 2008 - 11:45 AM
Yeah, I was going to continue experimenting with it, but all the damn jalapenos around here have been recalled because someone was using wastewater to fertilize the plants that sells to the grocers.
:1509414:
#59
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Southern Redneck Gutterchick
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Posted 31 July 2008 - 03:49 PM
QUOTE (TexasLineworker @ Jul 31 2008, 02:45 PM) <{POST_SNAPBACK}>
Yeah, I was going to continue experimenting with it, but all the damn jalapenos around here have been recalled because someone was using wastewater to fertilize the plants that sells to the grocers.
We had bought ours before the recall, but forgot to get the rest of the ingredients when we went to the cabin last month. Then when we went last weekend, we bought the rest of the stuff to make them. Our friends who have a cabin up there too, used regular peppers because they couldn't get jalapenos. They stuffed them, but they were too large for the jalapeno holder and they fell......Trouble said they should have mixed viagra in them
If ya come up with some good recipes, pass them on......
Some people can have all the lights on, but still be in the dark.... !!!!!
#60
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Posted 31 July 2008 - 04:56 PM
Sure will send some. News flash today...........now serrano peppers are being recalled because of the same thing as the jalapenos. WTF!! Why are we buying them from another country? What is wrong with getting our food from local growers? Cheaper prices and then this is the crap that you have to deal with.
FYI, serrano peppers are just like jalapenos, but they are skinnier. Not good for stuffing, but make great salsa or pico de gallo.
FYI, serrano peppers are just like jalapenos, but they are skinnier. Not good for stuffing, but make great salsa or pico de gallo.
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