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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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Posted: Sun Apr 14 19 7:53 pm Post subject: 24,460 registered users |
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and exactly 1 of them here as I type this...I am the 1 !!
Lets wake this place back up Guy's n Gal's!!
51 un-registered onlookers....Pony up, join the club!! Dont be scared!! You may get flamed, you may not! Its all in good fun [ or at least it used to be!!]
I have a plethora of useless knowledge I love to share, teach, and even brag about ... confident I aint done learning BBQ too!!- but if nobody signs in or talks s--t back, I am just talking to myself
Lets all breath a little life back into this dying forum! _________________ Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM |
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MountainMan Newbie
Joined: 27 Dec 2007 Posts: 69 Location: Mountains of Colorado
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Posted: Sun Apr 14 19 8:02 pm Post subject: |
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I'm still waiting for the snow to stop.
I did manage to make a rib-eye hit the grill between storms.
I'd forgotten what an amazing effect a little smoke and flames have on a piece of meat. |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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Posted: Sun Apr 14 19 8:32 pm Post subject: |
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Looks like we may get another dusting today in S.E. Wi...Last 2 years we had late storms up until now, but the prior 20 +/- were pretty dry by now...We are back to the old school cycle I guess! Been firing up the Lang since the 1st of the month [ commercially ] but had to shut down due to the forecast for last W and T....Did get a couple inches, but it melted off already! Looking to fire up the Weber for a nice Easter tenderloin and a ham! _________________ Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM |
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dwilliams35 BBQ Fan

Joined: 17 Mar 2010 Posts: 136
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Posted: Sun Apr 14 19 8:36 pm Post subject: |
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We’ve been bumping 90 for a week or so, I guess we need one last dose of 50’s to make everyone remember what we’re going to be missing for the next seven or eight months.. |
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MountainMan Newbie
Joined: 27 Dec 2007 Posts: 69 Location: Mountains of Colorado
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Posted: Mon Apr 15 19 2:33 am Post subject: |
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I figure it will be another couple of weeks and then I can get started on my Buckboard bacon. |
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nksdad2007 BBQ Fan

Joined: 28 Sep 2011 Posts: 108
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Posted: Mon Apr 15 19 7:11 am Post subject: |
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It has been a long time since I used my smoker. Every weekend seems to fill up with the sport the kid is playing at the time. My goal is to make the time this summer. Best wishes, and light blue smoke to all. _________________ Masterbuilt XL propane smoker
Blackstone 36" Griddle |
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VMAN Newbie
Joined: 03 Apr 2010 Posts: 76
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Posted: Tue Apr 16 19 8:33 am Post subject: |
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made some ribs and chicken for the Masters, but didn't take one picture. |
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Glenn Newbie
Joined: 07 Jul 2008 Posts: 45 Location: Eden Prairie, MN
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Posted: Fri Apr 19 19 9:21 pm Post subject: |
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Well, after a heart attack on March 3rd, I've been concentrating on rehab, but I'm about to throw a brisket on as soon as the pit is up to temp. With another April snowstorm, the weather is just now starting to mellow. Pics to follow... _________________ Glenn
Oklahoma Joe's Longhorn
Char-Griller Pro w/ sfb << DOA
Double-Stacked ECB's << DOA
Original ECB << DOA
If I am on fire, this is not a Training exercise (please extinguish). |
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Snowsmoke BBQ Fan
Joined: 03 Apr 2012 Posts: 119 Location: Melrose, MA
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Posted: Sat Apr 20 19 1:13 am Post subject: |
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Been doing a bunch of corning and smoking over the winter, super rewarding.
This is a go at "Canadian Smoked Beef" - recipe used and altered from Pitmaster (Hart&Husbands)
10lb brisket, injected with the brine and then soaked for 3 days in the fridge
Wash it off, season heavily and smoke til 180 degrees. Chill down overnight
Steam off until 200 degress on the stove, grab the mustard and Light Rye, its game time!
oh and smoke some flats just for practice
Get Smoking! _________________ "The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!) |
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dhal22 Newbie
Joined: 28 Sep 2012 Posts: 34
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Posted: Sun Apr 21 19 6:07 am Post subject: |
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been awhile since I've stopped in here. Looking around now while I get ready for ribs tomorrow. |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
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Posted: Mon Apr 22 19 5:27 am Post subject: Re: 24,460 registered users |
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Mr Tony's BBQ wrote: | and exactly 1 of them here as I type this...I am the 1 !!
Lets wake this place back up Guy's n Gal's!!
51 un-registered onlookers....Pony up, join the club!! Dont be scared!! You may get flamed, you may not! Its all in good fun [ or at least it used to be!!]
I have a plethora of useless knowledge I love to share, teach, and even brag about ... confident I aint done learning BBQ too!!- but if nobody signs in or talks s--t back, I am just talking to myself
Lets all breath a little life back into this dying forum! |
Would be nice to see a little action on this forum. _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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Tony BBQ Super Pro

Joined: 06 Feb 2005 Posts: 3482 Location: Rehoboth Beach ,Delaware
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Posted: Tue Apr 23 19 5:07 am Post subject: Re: 24,460 registered users |
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Canadian Bacon wrote: | Mr Tony's BBQ wrote: | and exactly 1 of them here as I type this...I am the 1 !!
Lets wake this place back up Guy's n Gal's!!
51 un-registered onlookers....Pony up, join the club!! Dont be scared!! You may get flamed, you may not! Its all in good fun [ or at least it used to be!!]
I have a plethora of useless knowledge I love to share, teach, and even brag about ... confident I aint done learning BBQ too!!- but if nobody signs in or talks s--t back, I am just talking to myself
Lets all breath a little life back into this dying forum! |
Would be nice to see a little action on this forum. |
Convince me that this would be a forum that breaths fresh air and not the maladministrated forum road that I left.
You two are Heroes here...Miss all the originals ..
(Gotcha Kevin and Mike the Right Rockin' Pig Cooker from the Gulf Side of Florida!) Left here with real bitter feelings after the owner of this site professed that he -in no uncertain terms - did not owe us anything in the way of the
upgrade/s to this site that we suggested and asked for that
we may grow from-so then after his response is when I bid...Sayonara!
Tell me what Y'all might be able to build out of this shambles
of a mess and convince me that it may be worth coming back here! (That's if I don't get booted out by now!
Best Regards,
Tony _________________ LIAR # 84 |
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T00lman BBQ Super Pro

Joined: 21 Dec 2007 Posts: 2473 Location: warren michigan
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Posted: Mon Apr 29 19 5:54 am Post subject: |
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yawn just woke up what I miss _________________ 1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2 |
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CrazyChef BBQ Super Pro

Joined: 12 Jul 2007 Posts: 1742 Location: Worcester, MA
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Posted: Fri May 10 19 4:43 am Post subject: |
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Same here - I'll usually stop by every once in a while. There used to be more posts in one day than there are in 3 months lately. _________________ "The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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gandrfab BBQ Fan

Joined: 08 Feb 2012 Posts: 220 Location: Edgewater fl
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Posted: Fri May 10 19 5:43 pm Post subject: |
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When we all do this....
"I'll usually stop by every once in a while."
The liveliness dies. |
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