Guys - it is a small world! Sounds like a Weather Channel party is brewin' at GOTHEBEACHMOM's house. Jacket fans are not as bad as Vol fans, for sure. OOPS, I bet I just started the next sandbox fight. Are you guys Braves fans? What do you think about Jeff Francouer? Still praying for everyone in beautiful SoWal. and watching that weather pretty closely.
Olive Branch for PHDPHAY
- Thread starter DAWGFISH
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DAWGFISH said:
Love the Braves! Looks good in his uniform!;-) You like Carolina bbq? My hubby's born and raised in Eastern NC.
DAWGFISH said:
I won't throw sand over the Vols...I've been a Vol fan my whole life, never knew anything else, but have lost much respect for them and the school (and some don't realize that it is a school!) since my daughter has been a student at UTK.
Love the Braves and yes, he looks fine in the uniform
Well, I leave the looks up to the ladies, but I think he is an outstanding athlete with a big career ahead of him. I love my barbeque sauce with a vinegar taste, would'nt have it any other way. We should all get together sometime and have a big tailgate party!
I totally accept offer. Thanks.DAWGFISH said:
I understand your point of view, too.BTW do you share the barbeque recipe-LOL? That's one thing I'd like in my repertoire.
Actually I need to make a trip to Gainesville. My Gator attire has been used so much that it's wearing out. So I wear a *lot* of orange to substitute. This will be an interesting football seaon for the SEC with Steve at USC and Meyer at UF.
Guess I am old as dirt too. The high school was called Athens High and one famous female actress was 2 grades between me. And Jake Scott played football at Georgia. Now that's old.
The wind is increasing on the bay. Surf up 3 feet and increasing. I will try to continue to update conditions at the north end of the bay (Sandestin area) until the power goes. Hope no one gets flooded.
SJ- How is the south end of the bay?
the hutch
P.S. Starsky is old too!!
The wind is increasing on the bay. Surf up 3 feet and increasing. I will try to continue to update conditions at the north end of the bay (Sandestin area) until the power goes. Hope no one gets flooded.
SJ- How is the south end of the bay?
the hutch
P.S. Starsky is old too!!
PHDPHAY,
I agree the SEC will be upside down - who knows what to expect. I think Tennessee is the class of the East, but I don't know. My recipe - Take a Boston butt or pork shoulder, the day before you intend to cook it, rub it down with a good dry rub. Dry rubs are as diverse as the people who cook BBQ. I prefer a spicy one. You can buy good ones at the grocery store or BBQ specialty stores - for example Stubbs, Willinghams, and Bone Sucking Dry rub. Or you can make your own. Google BBQ dry rubs and you will get the encyclopedia, just pick one that sounds good. You really can't go wrong. You need a pit style smoker to get the best results (firebox on the side so you cook with indirect heat). I bought a cheap one at Home Depot for $150, but it works great. The real key is SLOW cooking, which means +/-250 degrees for about 6 hours, depending on the size of your roast. Maintaining the temp is difficult, but it is key. Actually, anywhere from about 220 to 280 will work. Just cook it until the internal temp is about 170 degrees. You don't have to turn it, just mop it with a mixture of apple cider vinegar and black pepper once an hour. Your heat source can be charcoal and hickory chunks, or just hickory chunks. I have done it both ways, but I think all hickory is better. You can buy your charcoal and hickory chunks at Home Depot, or just about any grocery store. When you get it to about 170 degrees internal, bring it in and let it cool for about 20 minutes. Then just take your hands and pull the meat into shreds, add your favorite BBQ sauce and enjoy! My thoughts and prayers are with you and your husband, as well as all folks down that way. We are all hoping for the best.
I agree the SEC will be upside down - who knows what to expect. I think Tennessee is the class of the East, but I don't know. My recipe - Take a Boston butt or pork shoulder, the day before you intend to cook it, rub it down with a good dry rub. Dry rubs are as diverse as the people who cook BBQ. I prefer a spicy one. You can buy good ones at the grocery store or BBQ specialty stores - for example Stubbs, Willinghams, and Bone Sucking Dry rub. Or you can make your own. Google BBQ dry rubs and you will get the encyclopedia, just pick one that sounds good. You really can't go wrong. You need a pit style smoker to get the best results (firebox on the side so you cook with indirect heat). I bought a cheap one at Home Depot for $150, but it works great. The real key is SLOW cooking, which means +/-250 degrees for about 6 hours, depending on the size of your roast. Maintaining the temp is difficult, but it is key. Actually, anywhere from about 220 to 280 will work. Just cook it until the internal temp is about 170 degrees. You don't have to turn it, just mop it with a mixture of apple cider vinegar and black pepper once an hour. Your heat source can be charcoal and hickory chunks, or just hickory chunks. I have done it both ways, but I think all hickory is better. You can buy your charcoal and hickory chunks at Home Depot, or just about any grocery store. When you get it to about 170 degrees internal, bring it in and let it cool for about 20 minutes. Then just take your hands and pull the meat into shreds, add your favorite BBQ sauce and enjoy! My thoughts and prayers are with you and your husband, as well as all folks down that way. We are all hoping for the best.
There is a thread for favorite recipes, which this one should be entered. Sounds good. I'm just sitting here with my chickenless, veggie chicken sandwich and you are making me hungry.DAWGFISH said:
hutch said:
I graduated with that actress!!!! i also graduated with 1 and know another one of the B'52's. Spent many a night at "Tin Roof Rusted!" Tooooooo CoooL!
