Well you ain't a real man now is you. Fact I'd bet my dog you're more pussy than balls.
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SMOKER barbecues
- Thread starter Easy 10
- Start date
Birdie Boy
Well-known member
- Jun 17, 2011
- 4,108
Fourteenth Eye
Face for Radio
Scenes indeed!!
With all this smoker action anyone would have thought you had just been to the states or something ........
With all this smoker action anyone would have thought you had just been to the states or something ........
Bladders
Twats everywhere
Try the Brisket next 
Anyone with a Weber
Well no I wouldn't expect you to agree, it seems you've chosen to model a section of your garden on Syria.
That's not my garden, that's the servant's garden.
Webers cook on charcoal don't they? Pah.
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I think I'd have situated the urinal a bit further away from the cooking area, but that might just be my personal preference.
It's much easier to have it there, means you don't have to move. (It's for ICE really).
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Bladders
Twats everywhere
It does look like a bombed out building on quick glance I've got a Weber Mastertouch GBS.
Can grill, bbq and smoke on it.
Underneath your bbq you have a Weber charcoal starter.
I've got a Weber Mastertouch GBS.
Can grill, bbq and smoke on it.
It's supposed to be RUSTIC. BBQs aren't suppose to be shiny and new.
It's actually an Argentinean Parilla, rather than a BBQ anyway, so I'm probably on the wrong thread.
I was a judge at the 2001 European BBQ Championships, in Spiez, Switzerland. Special guest was the world champion, from Texas. I forget his name, but a component of his rub recipe was none other than HP Sauce.
Before cooking ribs, on the inside of the ribs is a thin filmy membrane. Remove this.
Rib meat shouldn't quite fall off the bone - it should bend away to a 45 degree angle, but not detach completely. If they're at this stage, they're done, perfectly.
If you're gonna go for it, you can smoke ribs for anything up to twelve hours. You'll see pink rings within the meat, from the smoking,and they'll taste delicious.
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Before cooking ribs, on the inside of the ribs is a thin filmy membrane. Remove this.
Rib meat shouldn't quite fall off the bone - it should bend away to a 45 degree angle, but not detach completely. If they're at this stage, they're done, perfectly.
If you're gonna go for it, you can smoke ribs for anything up to twelve hours. You'll see pink rings within the meat, from the smoking,and they'll taste delicious.
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Bladders
Twats everywhere
Not quite as authentic as a dedicated smoker but I use the fuse/snake method for slow smoking on the Weber.
Delivers a beautiful smoke ring on the meat.
Delivers a beautiful smoke ring on the meat.
Holy shit
Birdie Boy
Well-known member
- Jun 17, 2011
- 4,108
Birdie Boy
Well-known member
- Jun 17, 2011
- 4,108