Advice for a Virgin?

[Gus]

I have this piece of meat I want to BBQ. It's a 2.5 pound, wedge shaped piece of Bottom Round with a nice layer of fat all along one side. I already have a shaker of Grilling magic and a bag of BBQ rub.

For cooking, I have a 3-burner Weber Genesis Silver and a horizontal smoker with a side mount firebox. Both machines have a box thermometer, but I don't have an internal meat thermometer. I suppose I could get one if I really needed it, but I'd rather cook by time and box temperature if I can.


I've done plenty of grilling and I've BBQ'd using marinades and pre-cooking in liquid, where the BBQ was just for finishing and flavoring.
Now I'm trying to learn the traditional "long-cook" BBQ with dry rubs. This will actually be my first try, and I'd like whatever advice I can get.

Thank's in advance for your help.

[txbbqcarrie]

Welcome Gus! I am sure you will get plenty of advice from the forum members!

[Grumpy Gator]

Hi Gus and welcome!

I don't know about that bottom round... I hope others with more knowledge that me will chime in, but I would question whether that bottom round has enough internal fat to qualify it for real BBQ.

However, BBQ is a lot of different things to a lot of different people, so as I said, I hope someone smarter than me will chime in.

[Uncle Al]

Hi,

And welcome.

I don't think that cut of meat would benefit from a low and slow cook either. Not enough internal fat or connective tissue to break down and make it tender.
I think that cut might be better "pot roasted" or braised in liquid.
Al

[camocooker]

welcome,
I am with Al on this one. Sounds like a candidate for the crock pot. Carrie had a good recipe for this.. something about a crock pot and a jar of picante sauce.

Is this same as a rump roast? I made some killer beef jerkey outta one of those last week.

[bigwheel]

The only time I ever tangled with a chunk of bottom round was to make some yankee food called Baltimore pit beef. It was supposed to have been Top Round but the store was out of that..so I used Bottom. The stuff is tasty on a sandwich but tends toward being sorta chewy. You can make it mo chewable if you can find somebody with a commercial slicer to shave it up real thin and crosswise of the grain. The recipe link below is real close to the one I used. You can use any kind of rub you like.

http://www.razzledazzlerecipes.com/memorialday/baltim.htm

bigwheel

[Gus]

OK, then if this item is better suited to a Pot Roast, and I want to go to the butcher schop and get a good cut of meat for my first attempt at traditional BBQ, what would be the smartest cut to get, in what size and with what characteristics?

[Grumpy Gator]

Gus, check out the Gas Grilling forum about smoking a brisket. Brisket lends itself wonderfully to BBQin'. Also Pork Butt (aka Boston Butt shoulder roast) is a very forgiving piece of meat for a long cook low and slow. Both of the Texas BBQ Rubs are great on these cuts of meat.

[txpgapro]

Welcome Gus! Be prepared for lots of great information here, along with a lot of bull! :lol:

[Buckeye]

Howdy Gus.....
Back in tha late 80's I used ta call everbodee "Gus" even women! (altho sum did look like they shood be a "Gus". :shock: :lol: )

When I am lookin fer cuts of beef other than brisket...I look ta see if there's a good amount of marbling/fat threwout tha meat. If not I noe it's not fer smokin low & slow.

[TexLaw]

For your first try, Gus, I would go with a pork butt (very forgiving) or ribs (fairly short cook and also forgiving). You can find tons of information about cooking either in the messages on the forum. Just do a search.

Since you don't have a probe thermometer, you might want to go with ribs. For spare ribs, which I prefer, start off with the "3-2-1 method" That is, you cook for 3 hours on the pit, wrap them in foil and add some liquid (most folks like apple juice), cook for another 2 hours, remove the foil, and cook them for another hour. For baby backs or loin backs, go 2-1-1. For temperature, shoor for around 225-240F. If you want to go without the foil, like several of us do, feel free to do so. It might add some time to your cooking, but not much (maybe an hour or so). The ribs are done when the meat just wants pull away from the bone when you twist or bend the slab.

A strongly, strongly encourage you get a probe thermometer or an instant read meat thermometer. For barbequing, you cannot just go by time and pit temp. Things just vary too much, and you'll be flying mostly blind. Until you gain enough experience to go by look and feel, internal meat temperature is the best information you can go by.

Happy cooking! Welcome to the forum!


TL

[Gus]

OK, I'll get myself a brisket.

In the meantime, I'd like to try this rub. What do you think it better? Roast it in the oven, in a pan, fat side up?
Or should I use the Weber?
I was thinking 300-400 degrees, indirect heat, directly on the grill. I don't know if that would be better fat side down or up.

[Zeeman]

HELLO :lol:
z

[TexasBorn]

Welcome Gus

Gus, In my simple mind, there's two kinds of meat. 1)tough meat and 2) tender meat.

tough meat needs braising or barbecuing (depending on fat content) for long times till tender.

Tender meat can be roasted or otherwise cooked to lower temperatures (rare, medium) and still be tender.

Bottom round apparently is borderline with recommendations for both braising and roasting (or barbecuing). http://bitsyskitchen.com/meats9.html

I have smoked sirloin roasts, ribe-eye roasts lamb and other tender roasts until they are medium rare and they are very tasty. I think the bottom round would be tough, but could be cooked to say 140F and thin-sliced for sandwiches like Bigwheel said would be a reasonable option with the roast you already have. Then, like most recommended, cook a butt, brisket or ribs.

TB

[Gus]

So what do you think? Dry roast on the Weber or 'wet roast' in the over, using a roasting pan with water in the lower chamber. Or beer I suppose.

[Woodman]

I'm with Tex Law. Skip the brisket and go with a pork butt to start! You can't hardly screw up one of those!

[TAR RIVER RAT]

Get you a butt and make jerkey out of the beef
Tar

[bigwheel]

Cook it on the Weber. Quickly and not long. Depending on how bloody you like meat..pull it at 120 for rarish..up to 150 if you want to over cook it. I prob shoot for the low to mid 140's if it was me. I am skerred of worms.

bigwheel


So what do you think? Dry roast on the Weber or 'wet roast' in the over, using a roasting pan with water in the lower chamber. Or beer I suppose.

[Gus]

Thanks Big. I think 140 will do. I'll cook it tomorrow.
What about the fat side? Down or up?

On the Brisket vs. porkbutt issue, I think I'll start with a brisket, since I like Cow the most. Any advice on how to select the best brisket? I know enough to look for marbling, but I suspect there are other things to look for. Also, what would be the correct temperatures, both cooking box and meat core?

I think those are the last things I need to know.

[bigwheel]

Good Lawdy..you fixing to take a sip of water out of a firehose here. No longer than your going to be cooking it I dont think it matters too much cuz your going to have to move it around fairly frequent so it gets cooked to the same depth on all quadrants..you got to keep the round logs rolling. Might show some preference to leaving longer with the fat side down or up where it blocks off the most radiant heat. Now dont spin it too much where it dont have time to form a crust and such things. I suspect somewhere in the general vicinity of 10 min per plane. Stand em up on edge if need be.

Selecting Brisket: A person could write a book on this one.
Cooking Brisket: That take 20 books.

Nice try:)


bigwheel

[Mic]

Thanks Big. I think 140 will do. I'll cook it tomorrow.
What about the fat side? Down or up?

On the Brisket vs. porkbutt issue, I think I'll start with a brisket, since I like Cow the most. Any advice on how to select the best brisket? I know enough to look for marbling, but I suspect there are other things to look for. Also, what would be the correct temperatures, both cooking box and meat core?

I think those are the last things I need to know.

Welcome Gus to the asylum! Ya seem ta be bent on cooking a brisket on a bullet smoker but I wouldn't want ya ta get the idea ya can do it in three ta four hours at 300+ degrees! :shock: :shock: Check this out and do a little research afore ya get started: BRISKET (http://www.virtualweberbullet.com/brisket2.html)

Good luck with your cook!

Mic

[Fire-it-Up]

Welcome, looks like you have lots of good info. You came to the right place.

[Zeeman]

Hello :lol: :lol:
z

[windracer24]

Since when do only certain types of meat qualify to be BBQ? In my backyard, any piece of meat cooked slow over smoke is BBQ. I cooked a 5 pound pot roast in my smoker a coupe of weeks ago. Didnt take half as long but tasted just like brisket. Do it the same way, rub it, start it low and slow, then crank up the heat to 250+ and let it go until its tender. Tastes like smoked bbq to me...but then im not a real BBQer.

[Gus]

Just wanted to make sure I thanked everyone for all the good info.

Hopefully I can get over to the butcher's on Saturday to get a nice brisket.
In the meantime, I think I'm going to use this bottom round as an excuse to get myself a rotisserie for the Weber. Probably start cooking that today.

[Zeeman]

Tastes like smoked bbq to me...but then im not a real BBQer.

Windy, give it some time, it will come :D I say all the fun is the trip there and once you arrive the fun is over :lol:
z

[Fire-it-Up]

I hope the trip never ends, or should I say, I will be on the road in Pursuit of good Q for a long time.

[Woodman]

Since when do only certain types of meat qualify to be BBQ? In my backyard, any piece of meat cooked slow over smoke is BBQ. I cooked a 5 pound pot roast in my smoker a coupe of weeks ago. Didnt take half as long but tasted just like brisket. Do it the same way, rub it, start it low and slow, then crank up the heat to 250+ and let it go until its tender. Tastes like smoked bbq to me...but then im not a real BBQer.

I think what he meant was, certain cuts tend to do better with the method of cooking known as BBQ. The lid of my firebox smells like smoke too, but it don't qualify as BBQ! Now, please tone down your attitude Wind. The only one being hostile here is you! Woody

[Grumpy Gator]

Since when do only certain types of meat qualify to be BBQ? ... Tastes like smoked bbq to me...but then im not a real BBQer.

Hang in there WindR, with practice you'll get better. We all have to start somewhere... :wink:

[jshively]

Since when do only certain types of meat qualify to be BBQ? In my backyard, any piece of meat cooked slow over smoke is BBQ. I cooked a 5 pound pot roast in my smoker a coupe of weeks ago. Didnt take half as long but tasted just like brisket. Do it the same way, rub it, start it low and slow, then crank up the heat to 250+ and let it go until its tender. Tastes like smoked bbq to me...but then im not a real BBQer.

We trying to stir the pot here?

Seriously if a person is starting out give them something simple to do first. Have to learn to walk before you crawl.

Please don't ever become a motorcycle instructor. Your advise would be to jump on the 1000cc bad boy since that is what you ride. Then when they are dead in the hospital you would probably chew them out for being a moron.

There are things you can't bbq like shrimp. Relax and seriously have a drink.

[bigwheel]

Rotess should be just the ticket for that hunk o round. Also will make you the best dead chickens in town. Turkey too if you can fit it in there.

bigwheel


Just wanted to make sure I thanked everyone for all the good info.

Hopefully I can get over to the butcher's on Saturday to get a nice brisket.
In the meantime, I think I'm going to use this bottom round as an excuse to get myself a rotisserie for the Weber. Probably start cooking that today.

[KazQ]

Try soaking that round in red wine with garlic, onions bit of kiwi,a dash of Kikoman soy sauce for an hour,then get a salty rub,put some on,and sear it on high heat on your grill for 10 minutes,then place on the side away from the burner that's on low heat and let her cook slowly for an hour plus.Can't hurt and maybe will come out edible,if not eat it anyways.

[bigwheel]

Hey now you got my brain in gear here on this marinate. Betcha you mix all them goodies up with a little pineapple juice and shoot it up to the gills overnight it come out mighty tasty. I used a little of that stuff on a brisket not long ago paired up with some of Joe Ames FAB P. It sure seemed to do good things for the brisket even though the dumb taste impaired judges decided not to pick it. Thanks to who ever gave out the pineapple juice and FAB tip.

bigwheel

[Texana]

About them shrimps ...

I have had BBQ Shrimps in New Orleans .... hmm hmmm good ....

And i know they was BBQ .... cause the menu said de wuz ....

It was at Pacals Minalli ... anyone been there?

[TexLaw]

Actually, if you want to get all screwed up on what BBQ means, I grew up eating BBQ crabs. People ask "how to you barbeque crabs?" I say "you don't. You clump a bunch of spicy stuff on 'em, deep fry 'em, serve 'em up, and call 'em barbequed crabs. If you're lucky, you get to eat 'em."


TL

[jshively]

Actually, if you want to get all screwed up on what BBQ means, I grew up eating BBQ crabs. People ask "how to you barbeque crabs?" I say "you don't. You clump a bunch of spicy stuff on 'em, deep fry 'em, serve 'em up, and call 'em barbequed crabs. If you're lucky, you get to eat 'em."


TL

I was going to say have a hard time getting a good cook because those little sobs would be running all over the place on a 225 pit. They could spend 90% of the time on the left or right of the pit. Of course the goth crabs would be sitting near the firebox writing bad poetry complaining about how hard life is.

[TexLaw]

:lol: :lol: :lol: And it comes in fast with a postmark from left field!


TL

[Cal_BBQ Pit]

I have this piece of meat I want to BBQ. It's a 2.5 pound, wedge shaped piece of Bottom Round with a nice layer of fat all along one side. I already have a shaker of Grilling magic and a bag of BBQ rub.

For cooking, I have a 3-burner Weber Genesis Silver and a horizontal smoker with a side mount firebox. Both machines have a box thermometer, but I don't have an internal meat thermometer. I suppose I could get one if I really needed it, but I'd rather cook by time and box temperature if I can.


I've done plenty of grilling and I've BBQ'd using marinades and pre-cooking in liquid, where the BBQ was just for finishing and flavoring.
Now I'm trying to learn the traditional "long-cook" BBQ with dry rubs. This will actually be my first try, and I'd like whatever advice I can get.

Thank's in advance for your help.


Gus,
The folks here got ya covered....juss wanted to say welcome!! Keep smokin!! 8) 8)

[herper]

by the way welcome newbies and to answer the topic, "advice to virgins" if you want to lose that statis, dress like a sheep near Woodman or JS :shock: :shock: :shock: :shock:
Herper

[Gus]

by the way welcome newbies and to answer the topic, "advice to virgins" if you want to lose that statis, dress like a sheep near Woodman or JS :shock: :shock: :shock: :shock:
Herper


I ain't that kinda virgin... :wink:


BTW, I never got out of the house to get that rotisserie, so I ended up just broiling the bottom round. Rubbed it up with the Texas rub, put it on one of those roasting trays where you can put liquid in the bottom and filled it with beer. 1hr @ 400, 1hr @ 300, internal temp of 170 degrees. The layer of fat up top got kind of carbonized and I didn't need 170, but next time I can just do 2hrs @ 300 instead.

I already ate about half, which gives you an idea of how it came out, now I'm going to re-cook the other half. I'll slice it up about 1/4" thick, put it into a small pot with some mushrooms, onions and cooking wine and shake a tbsp of the rub on top, then cook low until I feel like it's done.

I'll be out tomorrow and get that rotisserie, and hopefully get to the butcher shop and get a brisket.


Do you think that brisket will work good on a rotisserie? Front & back burners on med-low, center on low and a tray to hold some hardwood right on the burner shields. What do you think... about 300 degrees?

I can also use the horizontal smoker... what do you think is best?

[jshively]

by the way welcome newbies and to answer the topic, "advice to virgins" if you want to lose that statis, dress like a sheep near Woodman or JS :shock: :shock: :shock: :shock:
Herper


I ain't that kinda virgin... :wink:


BTW, I never got out of the house to get that rotisserie, so I ended up just broiling the bottom round. Rubbed it up with the Texas rub, put it on one of those roasting trays where you can put liquid in the bottom and filled it with beer. 1hr @ 400, 1hr @ 300, internal temp of 170 degrees. The layer of fat up top got kind of carbonized and I didn't need 170, but next time I can just do 2hrs @ 300 instead.

I already ate about half, which gives you an idea of how it came out, now I'm going to re-cook the other half. I'll slice it up about 1/4" thick, put it into a small pot with some mushrooms, onions and cooking wine and shake a tbsp of the rub on top, then cook low until I feel like it's done.

I'll be out tomorrow and get that rotisserie, and hopefully get to the butcher shop and get a brisket.


Do you think that brisket will work good on a rotisserie? Front & back burners on med-low, center on low and a tray to hold some hardwood right on the burner shields. What do you think... about 300 degrees?

I can also use the horizontal smoker... what do you think is best?

Just use the horizontal smoker. Brisket is a tough piece to cook. It is mostly muscles and callogen so it definately takes patience and a good smoker that will hold temp. If you are just starting out seriously get a pork butt till you get your smoker down. Pork butt is forgiving and you can swing the temperature all over the place and it just laughs since it is primarily fat. Once you have fuel consumption down and can keep the temps steady then move on to more difficult pieces.

If you insist on doing the brisket then 300 degrees is definately to high I would run 200-225.

Definately get a thermometer. Cooking by time won't work with most bbq meats (some of us have perfected it but it is still pretty guestimate) the reason being is so many variable affect cooking and the time such as thickness, wind, weather, act of god, beer, cut of meat. Especially on your first brisket. Sam's Club has them for like 12 bucks for 2. I perfer wireless though because I can plop my lazy butt in the couch and watch a movie and when it beeps then I move.

Plan on about 2 hours/lb and don't freak if it hits like 140 or 160 and just sits there for a couple hours relax, breath, and open another beer. That is the plateau and I believe TexLaw explained it as the callogen gellanation process.

Another good thing is document!!! Get a notebook and make notes about temps, how much charcoal you used, wood chunks, weather conditions. This way when you are cooking and it is freaking 40 degrees outside and windy you know you will need 2 charcoal chimmeys full, 2 logs, and the intake at 1/2 open. If it is 70 then 1 charcoal chimmey, 1 log, and that intake 2 turns open.

Post any other questions you got and you will have continued success. I think amongst this group there is nothing that suprises us when it comes to cooking. Now woody in the tutu really threw me off but he looks good in it.

[KazQ]

:shock: I didn't know jshively drank,till i seen him post sober. :lol:

[jshively]

:shock: I didn't know jshively drank,till i seen him post sober. :lol:

:lol: :lol: :lol: :lol: :lol:

Cottage cheese and water right now. Have a freaking pounding headache going on right now. I thought it was my contacts and man it wasn't. Plus I am not even drinking tommorrow night. Have to be the DD my one buddy is having so many woman problems he needs to blow of steam badly.

Sad thing is when I post during the day I am sober as they come (except for after lunch need the martinis to get me through the afternoon).

[KazQ]

Yup new someone who could make great martinis, and he new someone who could drinkem,not a good combo :lol:

[Buckeye]

:shock: I didn't know jshively drank,till i seen him post sober. :lol:

:lol: :lol: :lol: :lol: :lol:

Cottage cheese and water right now. Have a freaking pounding headache going on right now. I thought it was my contacts and man it wasn't. Plus I am not even drinking tommorrow night. Have to be the DD my one buddy is having so many woman problems he needs to blow of steam badly.

Sad thing is when I post during the day I am sober as they come (except for after lunch need the martinis to get me through the afternoon).


Probalee jus gas :o :lol: :lol: .......u mite need ta do like yer buddy an blow off sum steem too. :twisted:

[Gus]

Just use the horizontal smoker.

If you insist on doing the brisket then 300 degrees is definately to high I would run 200-225.

Definately get a thermometer. I perfer wireless though because I can plop my lazy butt in the couch and watch a movie and when it beeps then I move.

Plan on about 2 hours/lb and don't freak if it hits like 140 or 160 and just sits there

I'd love to use the smoker. I just wonder if it might not be smarter to use the Weber, rigged for smoking. The main advantage there is that I can use a rotisserie.

200-225... gotcha. Thanks.

Your thermometer comment about the wireless...

Unless I'm reading that wrong, it seems to imply that there is a type of thermometer that I can just leave in throughout the whole process?
I thought you had to stick it in, read it, then pull it out again before you continue cooking.

About the temp stall, yes... I read that thred.
If I understand it correctly it's about how the amount of energy that the brisket can eat outstrips the energy that the BBQ can put into it, until the "insides" are done softening. After that it climbs again.
If I'm understanding that correctly, then the stall is a useful thing, because when it ENDS you know you're getting close to the finish line.

[jshively]

Just use the horizontal smoker.

If you insist on doing the brisket then 300 degrees is definately to high I would run 200-225.

Definately get a thermometer. I perfer wireless though because I can plop my lazy butt in the couch and watch a movie and when it beeps then I move.

Plan on about 2 hours/lb and don't freak if it hits like 140 or 160 and just sits there

I'd love to use the smoker. I just wonder if it might not be smarter to use the Weber, rigged for smoking. The main advantage there is that I can use a rotisserie.

200-225... gotcha. Thanks.

Your thermometer comment about the wireless...

Unless I'm reading that wrong, it seems to imply that there is a type of thermometer that I can just leave in throughout the whole process?
I thought you had to stick it in, read it, then pull it out again before you continue cooking.

About the temp stall, yes... I read that thred.
If I understand it correctly it's about how the amount of energy that the brisket can eat outstrips the energy that the BBQ can put into it, until the "insides" are done softening. After that it climbs again.
If I'm understanding that correctly, then the stall is a useful thing, because when it ENDS you know you're getting close to the finish line.

You could leave any kitchen thermometer in the meat and be fine. Only thing is you have to keep popping open the lid to check it out.

How the wireless works is there is a receiever and a main unit. The probes plug into the main unit and then transmitts everything to the receiver. This way you don't have to poke your head into the pit to see what temp is at and all that good jazz. Plus it has a probe for the smoker temperature. So not only can you tell what temp your meat is at but also what temp your smoker is running at the grate level. It is the Maverick 73.

You are right about the finish line. Just did no want you thinking it was broken and trying a million tricks to get it to work.

With the brisket it is honestly easier just to throw it on the smoker fat side down and call it a day. What would scare me about using the rot is the holes it would put in the meat would cause all those good juices to run out of the brisket and dry it out.

[windracer24]

Hang in there WindR, with practice you'll get better. We all have to start somewhere... :wink:

Thanks, i will keep practicing to get as good as you....

Excuse me, I Have to go polish my 2 sceond place in ribs trophies...

[TexLaw]

Don't worry, Wind. Someday you might get first.


TL

[jshively]

Don't worry, Wind. Someday you might get first.


TL

:lol: :lol: :lol: :lol: :lol:

Always a bridesmaid and never a bride.

[Woodman]

Hang in there WindR, with practice you'll get better. We all have to start somewhere... :wink:

Thanks, i will keep practicing to get as good as you....

Excuse me, I Have to go polish my 2 sceond place in ribs trophies...

Yeah, but those are in Missouri! :wink: I think that they were being sarcastic Wind. WM

[jshively]

..deleted..

[Woodman]

Give it up Hoos!

[Grumpy Gator]

Hang in there WindR, with practice you'll get better. We all have to start somewhere... :wink:

Thanks, i will keep practicing to get as good as you....

Excuse me, I Have to go polish my 2 sceond place in ribs trophies...

Windy,

You were the one who said you weren't a BBQer. I was just offering some encouragement. Sheesh!

2nd place? so you were the first loser?

[KazQ]

Probly ran out of gas at the end of the contest,seein as he came in second "2wice!", at least he's consistent.

[Mac]

BBQinFL,

Never considered second place as the "first loser"! Makes sense to me. I guess I've had a sheltered existence! :wink:

[jshively]

Ok once again probably should just keep my mouth shut but well we know I can't.

I went through every post you have made and I have found conflicting information that you have posted and posted it. It was in the post a couple up that says ..deleted.. now. I decided to be the bigger person and actually delete the post and be more polite and tactful in my approach.

If in case you have won 2nd place I commend you for your efforts. However, I have my doubts and reservations about this. Simply put you are a bragger and you would have bragged about winning well before you were thrown in a corner. In fact nowhere else have you ever mentioned anything about competition but rather about cooking in the backyard only and that you were out of the game for a couple of years because you did not like tending the smoker. Plus you would be bragging that your propane/charcoal/vapor/flux capacitor smoker beat out all of these other people for a 2nd place. Oh yeah and you threw this contracption together on Feb 22.

I also know for a fact that you are just trying to stir the pot. If you look through your posts you take whatever the general consesus is and go opposite. Maybe mommy did not hold you enough or she held you to much.

I will present one example of that:

In this thread: http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=3035&highlight=

You decided to make this quote:

Meatloaf....does that qualify as REAL bbq? When BBQinFL posted about meatloaf. It is like you are so desperate for attention that whenever an accepted member of here says something you have to fight them.

Now in this thread you post:
Since when do only certain types of meat qualify to be BBQ? In my backyard, any piece of meat cooked slow over smoke is BBQ. I cooked a 5 pound pot roast in my smoker a coupe of weeks ago. Didnt take half as long but tasted just like brisket. Do it the same way, rub it, start it low and slow, then crank up the heat to 250+ and let it go until its tender. Tastes like smoked bbq to me...but then im not a real BBQer.

Make up your mind and then post.

edit reason: couple grammer mistakes. Probably have many more but not popping out at me.

[TexLaw]

After looking at it all, I think we all ought to just quit scratching this mosquito bite and move on.


TL

[Grumpy Gator]

I think yer right, TL...

More damage done by the scratchin' than the skeeter bite :? :roll:

[Buckeye]

There's a skeeter on my peter...knock it off...... :shock: (can't remember tha rest of tha song..sorry. :cry: :lol: )

[Mac]

Listen to BBQinFL and remember us Florida boys know a thing or two about "skeeters"! :P

[Buckeye]

Cut'n it close on that one Mac..... :P

[Mac]

:? :? :twisted: :twisted:

[windracer24]

Well its obvious that I am not welcome here, so just a few last words.

Since posting my first post here, i have learned a few things:

It doesnt qualify as REAL bbq unless one of the old timers on here cooked it.

If you have less than 100 posts to your name, your considered an idiot.


You dont want outsiders interupting your good ole boys club.

PS to snively

Look the word sarcasm up in the dictionary..
If i wanted to lie about rib trophies, i would have said I got 3 first places.
If ya want pics of them, let me know...
cut back on the caffeine dude...

[1044]

If you have less than 100 posts to your name, your considered an idiot.


100? Heck, I gots lots mo than 100 and I kin still prove I'm an idiot. Can I get a witless? I mean witness?

[Grumpy Gator]

Since posting my first post here, i have learned a few things:
See, it wasn't a total loss coming here... :wink:

If you have less than 100 posts to your name, your considered an idiot.
We'll make an exception for you Windy... you'd be an idiot no matter how many times you posted... :lol:

It doesnt qualify as REAL bbq unless one of the old timers on here cooked it.
Quit talkin' about our Moderator that way!! Texana, speak up fer yerself!

btw, Windy, I'm sure you'd be welcome here, but check yer atatood at da door.

[1044]

btw, Windy, I'm sure you'd be welcome here, but check yer atatood at da door.

Ha! Whata maroon! It is speld "Atytewd". Don'tcha know sumpin?

[Zeeman]

If you have less than 100 posts to your name, your considered an idiot.


100? Heck, I gots lots mo than 100 and I kin still prove I'm an idiot. Can I get a witless? I mean witness?

I got you covered 1044, eye bee ya witless :lol:
Rite after mama got done beatin me when I was young she alway said "you make your bed and you have to lay in it" :!: .
Mama is smart gal :wink:
z

[Grumpy Gator]

btw, Windy, I'm sure you'd be welcome here, but check yer atatood at da door.

Ha! Whata maroon! It is speld "Atytewd". Don'tcha know sumpin?

Well, 1044, I din't get none of that fancy book-lernin like you'ns git over there in Tejas... So jus color me stoopid! :lol:

[1044]

Cain't, dood. I eated them colers. Mity tasty. Taste like chiken.

[Texana]

Well ... what a thread this has been ....

What I have learned fromt this thread alone .....

1044 has more than 100 and he is still an idiot ....
BBQinFL is an oldtimer and likes meatloaf ... or lets his meat loaf ????
MAC is the ringleader of all Floridians.....
Buckey has a skeeter on his peter ????? dont want to know more !!!!
TexaLaw can still ramble on uselessly like the rest of us .....
Woodrow had enough sense to leave it alone ......
Jshivley was called snively ... atsa gudn .....
KazQ .... nuthin cept he was a little more coherant ..... he is improving .....
Herper ... nuthin new ... just herper ...

yep I learned me a lot on this one ......

Oh yea and I leaned .... cookin with gas aint BBQ ..... now that was a no brainer .... and to Windracer ....

Grow some thicker skin ... you took all of this way to seriously ..... I mean come on if you think about it it's just BBQ .... and BBQ is what "you" want it to be .....

Geesh ..... at least we wernt talkin Chicken or Lawn chairs ......

[1044]

Well ... what a thread this has been ....

What I have learned fromt this thread alone .....

1044 has more than 100 and he is still an idiot ....
BBQinFL is an oldtimer and likes meatloaf ... or lets his meat loaf ????
MAC is the ringleader of all Floridians.....
Buckey has a skeeter on his peter ????? dont want to know more !!!!
TexaLaw can still ramble on uselessly like the rest of us .....
Woodrow had enough sense to leave it alone ......
Jshivley was called snively ... atsa gudn .....
KazQ .... nuthin cept he was a little more coherant ..... he is improving .....
Herper ... nuthin new ... just herper ...

yep I learned me a lot on this one ......

Oh yea and I leaned .... cookin with gas aint BBQ ..... now that was a no brainer .... and to Windracer ....

Grow some thicker skin ... you took all of this way to seriously ..... I mean come on if you think about it it's just BBQ .... and BBQ is what "you" want it to be .....

Geesh ..... at least we wernt talkin Chicken or Lawn chairs ......

Who the Hecker U. and how'd you get in my nightmare?

[Grumpy Gator]

BBQinFL,

Never considered second place as the "first loser"! Makes sense to me. I guess I've had a sheltered existence! :wink:

Sorry, Mac, I missed this one...

I use this analogy from time to time when the occasion fits. I call it my "Sled Dog" analogy:

"Unless you're the lead dog, the view never changes." :lol:

[1044]

BBQinFL,

Never considered second place as the "first loser"! Makes sense to me. I guess I've had a sheltered existence! :wink:

Sorry, Mac, I missed this one...

I use this analogy from time to time when the occasion fits. I call it my "Sled Dog" analogy:

"Unless you're the lead dog, the view never changes." :lol:

Two competitors..

Loser finished a close second.

Winner finished next to last.

[1044]

Silver medalist? Loser.

[Texana]

Who the Hecker U. and how'd you get in my nightmare?

Not sure most days, but I wish I could get outa this nightmare .... your one messed up puppy ......

[Zeeman]

Silver medalist? Loser.


Darn, I been braggin on 6th place :shock: But you right, if'n ya ain't 1st, nobody remembers ya :lol:
z

[1044]

Who the Hecker U. and how'd you get in my nightmare?

Not sure most days, but I wish I could get outa this nightmare .... your one messed up puppy ......

Wha thank ya, thank ya vera muuch.

[jshively]

Well its obvious that I am not welcome here, so just a few last words.

Since posting my first post here, i have learned a few things:

It doesnt qualify as REAL bbq unless one of the old timers on here cooked it.

If you have less than 100 posts to your name, your considered an idiot.


You dont want outsiders interupting your good ole boys club.

PS to snively

Look the word sarcasm up in the dictionary..
If i wanted to lie about rib trophies, i would have said I got 3 first places.
If ya want pics of them, let me know...
cut back on the caffeine dude...

If you have less than a 100 posts and come in insulting people you are an idiot hell if you insult people in general you are an idiot. I have a couple thousand and I still don't insult people unless they deserve and you did deserve it.

I know what sarcasm is but what I am wondering is where were you sarcastic at? Was it with the meatloaf because wow all I saw in that thread was a post going against what the general consus is and then you grumble in here that well real bbq can be anything. Make up your mind or atleast create a user for each of your personalities or atleast make sure you are taking the blue pills in the morning.

[jshively]

Silver medalist? Loser.


Darn, I been braggin on 6th place :shock: But you right, if'n ya ain't 1st, nobody remembers ya :lol:
z

No one remembers you if you are an ***. Congrats on the 6th place. Besides kindof hard to not end up with a second place finish when there are 2 people competing.

[Mac]

:lol: :lol: :lol:

[herper]

Windracer, I am a wise *** ct yankee. in Texas that makes me a legal target. when I joined this asylum I was welcomed with open arms by the Texans who made up the majority of the forum, as well as the rest. did I get the damn yankee bs? hell ya and I took it in stride, fired back had a few laughs, learned more about good Qing then I could have anywhere, and made some great friends that I cant wait to meet at Qfest. go for a fresh start around here, try being one of us, lurk or if its what you want feel free to go away
Herper

[Gus]

You guys done wreckin' my thread? :P

[KazQ]

Gus you feel like you belong yet? :lol:

[jshively]

You guys done wreckin' my thread? :P

Nope not yet. Did you get your question answered Gusster? If not we are ready to help.

Oh yeah welcome to your first thread hijack on the forum. It will happen way more than you wish but the results are usually freaking hilarious.

[Buckeye]

You guys done wreckin' my thread? :P

Hell no! :P ......In case u hadn't noticed yer thred went ta hell on tha 7:21am train on 6/16/05 an I baleeve tha train's engineer wuz a guy named Windracer24 :lol: :lol: :P :P (no offense 24 :P ).... prior ta that...I think u got sum purdee good intel from theeze guys fer advice. It's been 6 daze an yer jus now seein this trainwreck?
Rarelee will a thred make it from A ta Z w/o git'n derailed...hi-jacked, shang-highed, re-routed, or held hostage....it jus ain't normal. :twisted:
So put yer tray in tha uprite postion...fasten yer seetbelt....stow all loose objects....an hang on...cuz tha rest of yer threds r now leevin that station. :twisted: :P :wink:

[herper]

the train is the 7;21 express straight to thread hell, with no breaks for sanity and no potty brakes
Herper

Mr Buckeye, how many posts does it take to reach hijacked hell anyway??2-5 maybe

[1044]

No one remembers you if you are an ***.

Now that is a lie! Lots of peeples remember me.

[jshively]

No one remembers you if you are an ***.

Now that is a lie! Lots of peeples remember me.

There are exceptions to every rule.

[Buckeye]

the train is the 7;21 express straight to thread hell, with no breaks for sanity and no potty brakes
Herper

Mr Buckeye, how many posts does it take to reach hijacked hell anyway??2-5 maybe

Depends on tha engineer....if'n they r any good an noe how ta drive... :roll: :roll: ....on tha ferst reply! :P :twisted:

[herper]

in that case we got more good drivers then all off autoracing combined!!
Herper

[Smokin Yankee]

Windracer, I am a wise *** ct yankee. in Texas that makes me a legal target. when I joined this asylum I was welcomed with open arms by the Texans who made up the majority of the forum, as well as the rest. did I get the damn yankee bs? hell ya and I took it in stride, fired back had a few laughs, learned more about good Qing then I could have anywhere, and made some great friends that I cant wait to meet at Qfest. go for a fresh start around here, try being one of us, lurk or if its what you want feel free to go away
Herper

Hey Herper
I'm yankee, and I even lived in Meriden for twenty years. Nobody has given me any yankee bs, or a hard time. I think in your case it probably really is personal. :P Smokin

[bigwheel]

Well looks like I been missing a good brawl on here. All I need to know is who are we against? Hopefully it aint that ill tempered yankee from PA who started all this rigormorole? Tell me it aint true. If so...will admit to an errie feeling about the boy all along. I got a dumb yankee ex-son in law from PA and he dont act right neither. Could it be that De Ja Vue thing happening all over again in a redundant fashion? Thanks.

bigwheel

[herper]

we aint against anyone or anything excpt bad Q, or *******s, or the victim dejur, or Bobby Flay,or what ever seems the most fun.
Herper

[Buckeye]

Well put 62! 8)

[Mac]

Herper,

You know every now and then you say something that makes sense! Like what you just said! :P

[herper]

dont get carried away, people might expect it more
Herper

[herper]

left out the 1 thing we are against the most, close minded people. cant stand em
Herper

[smoke jumper]

I was going to post something but I have less than 100 posts so I'm just an idiot :P :P :wink:

SJ

[smoke jumper]

Ok there's another post, I'm feeling smarter already. :twisted:

SJ

[herper]

just an idiot?? then get to work on being a misfit and join the warped side of the farce... I mean force
Herper

[smoke jumper]

How many posts for that? :lol: :lol:

SJ

[Buckeye]

I was going to post something but I have less than 100 posts so I'm just an idiot :P :P :wink:

SJ

Hurry up SJ an git yer 101st post..... then u kin be like tha rest of us "veteran" idiots. :lol: :lol: :lol:
If u ain't guest it by now...there ain't any "no-it-alls" in heer. Nobodee claimin' or steelin tha spotlite....jus a buncha good hearted folk willin ta offer whut lil bit they noe....sum jus been in tha game a lil longer than others. If u feel like sumone iz makin fun of ya....they probablee r! :shock: :lol: It ain't personal. Nobode heer intentionalee tries ta hert anybodees feelins'........lest they act like a pork butt...then..they'll git their "up-in-comins". :twisted:

[Woodman]

Does that make me the smartest guy here?

[TexLaw]

Uh, yes. :roll: :D


TL

[jshively]

Does that make me the smartest guy here?

Woody you are like the guy who spent hours everynight studying at school and still was managing to pull Cs.

[1044]

Does that make me the smartest guy here?
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA!!!!!!!!!!
:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :roll:

Now atsa gudn, I don't care who ya are.