Indifferent brisket guy is getting in over his head.........Help??
geemike
the oven for our neighborhood get together. I've always been a "might
as well do it right" kind of guy, so I want to try to do my best on
this.
I pulled this off the 'net and I'm going to attempt this on my gas
grill. Please see my questions below the recipe:
====================================
from:
http://www.askthemeatman.com/beef_brisket__how_to_choose,_prepare_and_cook.htm1
brisket, 10-12 pounds
1. Trim brisket of excess fat (leave about 1/4" cover). Rub brisket
thoroughly with Brisket Seasoning mixture and set aside.
2. Preheat entire gas grill. To obtain a smoky flavor, use a mix of
mesquite and hickory wood chips according to your gas grill directions.
3. Shut off one side of the grill. Use indirect heat. (Which means
placing the brisket on the opposite side of the grill from the heat,
making sure that it is not above any part of the fire.) Turn the heated
side down to low and close the cover.
4. Grill for about 2-1/2 to 3 hours, or until the internal temperature
reaches 140º F. Apply the "mop" to the brisket (with a brush)
occasionally during the cooking period.
5. Remove the brisket from the grill, cover with favorite barbecue
sauce, and wrap tightly in heavy foil. Return to the grill (unheated
side) and cook for another 2-1/2 to 3 hours or until the internal
temperature is about 200 - 210º F. Rotate the package so that all
sides are close to the hot side of the grill for even time periods.
6. Remove the meat from the fire and let rest in the foil for 30
minutes to one hour.
===========================================================
Steps I've taken to get this thing done:
1) Made a mop sauce consisting largely of beer, vinegar, veg. oil,
water, onion, garlic etc etc.
2) Purchased mesquite and hickory chips, which I'll soak and wrap in an
envelope consisting of a few layers of foil, open ended.
3) Cleaned the greasy muck out of my grill and checked for fuel.
4) Installed a rack 2" under my lower (main) cooking grid and layed
down a fresh layer of Char Diamonds spaced 1/4" apart.
5) Bought a couple of bottles of my fave sauce, STUBBS brand mild. I'm
sure there are better sauces, but at least I'm not using Kraft et al.
Questions:
1)Is it 250deg. that I need to try to aim for on my grill? I figure
I'll drill a 5/32" hole in the lid of my grill at the level where the
meat cooks to monitor temp and stick my temp probe through it.
2)Should I cook the brisket on the upper or lower rack?
3)When do I add the envelope full of wood chips? Should I do more that
one envelope full during the cooking process or will that be too much?
4) My grill is only 27" wide, so I'm not sure I can get all 10lbs of
the meat so it's not above a burner. I thought I might shield any meat
cooking above flame by placing a bit of foil under the char diamonds
before I light up. Will this prevent part of the meat from drying out?
My event is this Saturday, so no time for a trial run.
This group has been extremely helpful. I'll be looking forward to any
replies.
Thanks!
Mike
Reg
> Questions:
> 1)Is it 250deg. that I need to try to aim for on my grill? I figure
> I'll drill a 5/32" hole in the lid of my grill at the level where the
> meat cooks to monitor temp and stick my temp probe through it.
250 F is a good average. Don't sweat minor temp swings. It can
go as low as 200 F for a time, and as high as 300 F. That won't
hurt anything.
> 2)Should I cook the brisket on the upper or lower rack?
Whichever gets you 250 F at rack level.
> 3)When do I add the envelope full of wood chips? Should I do more that
> one envelope full during the cooking process or will that be too much?
Put it on right from the beginning. You'll might go through
more than one envelope. If you only use one, fine. In a regular
smoker I apply light smoke for the whole session but that's
definitely not a requirement.
*The important thing is to cook it right*. Job one is to take it
off when it's at the right level of tenderness. Don't worry if
you don't get quite as much smoke as you'd like.
> 4) My grill is only 27" wide, so I'm not sure I can get all 10lbs of
> the meat so it's not above a burner. I thought I might shield any meat
> cooking above flame by placing a bit of foil under the char diamonds
> before I light up. Will this prevent part of the meat from drying out?
Do what you can to deflect direct heat. You might need to use something
heavier than foil. I've used a pie tin full of sand wrapped in foil.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
geemike
So the method I've pasted in the OP looks basically sound?
n_cram...@pacbell.net
> OK, so I've been really bothered about doing a "roast beef" brisket in
> the oven for our neighborhood get together. I've always been a "might
> as well do it right" kind of guy, so I want to try to do my best on
> this.
> I pulled this off the 'net and I'm going to attempt this on my gas
> grill. Please see my questions below the recipe:
> http://www.askthemeatman.com/beef_brisket__how_to_choose,
> _prepare_and_cook.= htm1
> brisket, 10-12 pounds
>
> 1=2E Trim brisket of excess fat (leave about 1/4" cover). Rub brisket
> thoroughly with Brisket Seasoning mixture and set aside.
>
> mesquite and hickory wood chips according to your gas grill directions.
>
> placing the brisket on the opposite side of the grill from the heat,
> making sure that it is not above any part of the fire.) Turn the heated
> side down to low and close the cover.
>
> reaches 140=BA F. Apply the "mop" to the brisket (with a brush)
> occasionally during the cooking period.
>
> sauce, and wrap tightly in heavy foil. Return to the grill (unheated
> side) and cook for another 2-1/2 to 3 hours or until the internal
> sides are close to the hot side of the grill for even time periods.
>
> minutes to one hour.
>
Don't trim the fat! Cooking indirect, fat side up! (Fat to the fire)
Using mesquite lump is fine (charcoal is charcoal), but just use the
hickory chips and those for just the first hour. Temp at grate 250° F.
It's not brain surgery. If the temp spikes to 300° F. no problem.
Don't open the grill to mop, you lose heat and increase the cooking time.
It'll be fine with that extra fat cap on it.
Don't steam it in aluminum wrap! Just cook it 'til it's 192° F inside.
After ya let it rest in the foil (put it all in a cooler if it's chilly or
windy out) for 1/2 hour, it's ready to pull.
Everything else sounds OK, but what do I know?
Drink plenty of beer, leave plenty of time, have plenty of beer on-hand for
your friends. Everybody have fun! The last is the most important part.
Curse me later. ;-D
--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
Reg
> Great, thanks!
> So the method I've pasted in the OP looks basically sound?
- I'd skip the mesquite and just use hickory. Mesquite is
quite strong and some people don't like it at all. Hickory
is a safe bet.
- Using foil anytime during cooking is less than optimal but
since you're trying to BBQ with a grill it may help.
- The 200-210 F final temp is a bit high. I usually pull
it off at 190-195 F and let it rest in foil for a time.
In any case, your most important test is tenderness. Stick a
fork dead center in the meat and it should twist easily (ask
yourself: would I want to bite into this?). Also, don't
be afraid to slice off a piece and give it a chew. Anything
is better than serving a rubbery, underdone brisket.
- I don't use mops. It makes things take longer because
you're letting the heat out, and it doesn't actually
help keep it moist. If anything, use a finishing sauce
when you take it off. I prefer serving sauce on the
side.
- Of the bottled sauces, Stubbs is one of the better ones.
Good choice there.
ldg
I was talking to the "Change Smoker"
http://www.imperialkamado.com/i_feature.htm
at a recent http://www.cbbqa.com/ event to find out why he wins the
brisket events so often. (He won the "Go for the Gold" event
recently.) Besides being in love with his earthen smokers, he
apparently smokes for 4 hours or so at about 225 with wood chips &
charcoal, then foils the meat to keep it moist while he finishes the
cook. Called this the "Texas Crutch". Cooks 1.5hrs per pound. To
around 190 I'd guess. He starts with the fat side down, which is
opposite of most advice.
He also seems to be pretty expert at seasonings. He said he looked at
the seasonings black people like, then what white people like, etc.
and played around until he found a combination he stays with.
I guess he wins enough of these events, the Imperial Kamodo people
asked him to be one of their reps. He didn't take the offer, but
talked about his 2 cookers for quite a while. Nice guy.
I just did 50 lbs of brisket, pork and tri-tip this weekend in my
Klose BYC. I basically did the same thing, smoking for about 4 hours,
then foiling. Turned out great. I use oak because I have it. The
brisket came out so tender you can cut it with a fork. Some say to
poke a hole in the bottom of the foil to let the grease out. I
didn't.
I just wish I knew the Change Smokers rub and sauce recipes :-)
On that note, my wife seems to like Sonny's bbq sauce. I just bought
a bunch of it for her on the net. We stopped in a Sonny's on a recent
cross country trip. It's on the sweet side. I personally like Blues
Hog. (spicey) A person gave me a bottle at a cbbqa event in San
Diego (Surf & Turf). I was just talking to a guy and he walked over
to his truck and handed me a bottle.
These sauce recipes are pretty closely guarded secrets I guess. If
anyone has a good one to start out with, please share :-)
All you really need to do is get the smoke in the meat with your
woodchips before you foil it, then cook "low & slow" until the meat
tenderizes. This is really just the same as how a crock pot works.
Once you foil the meat, you're not bbqing anymore. Extra smoke
doesn't help. Only heat from the charcoal is needed. In a pinch it
could be finished in an oven I guess.
I've been cooking and listening, trying to learn to bbq since I got
the Klose last summer. It's a great hobby. The competitions are
interesting if you like talking to nice people.
Regards,
Larry
Kevin S. Wilson
>- I don't use mops. It makes things take longer because
>you're letting the heat out, and it doesn't actually
>help keep it moist. If anything, use a finishing sauce
>when you take it off. I prefer serving sauce on the
>side.
A finishing sauce for brisket? Never heard of such a thing.
Kevin S. Wilson
>He also seems to be pretty expert at seasonings. He said he looked at
>the seasonings black people like, then what white people like, etc.
>and played around until he found a combination he stays with.
And you still continued to listen to him? Why?
Pierre
I'd've turned a deaf ear at that point too.
Pierre
Kevin S. Wilson
No kidding. That has to be one of the dumbest things I've ever heard
anyone say.
Reg
Read again. I don't use one.
Kevin S. Wilson
>Kevin S. Wilson wrote:
>
>> On Fri, 09 Sep 2005 08:06:28 GMT, Reg <r...@nospam.com> wrote:
>>
>>>- I don't use mops. It makes things take longer because
>>>you're letting the heat out, and it doesn't actually
>>>help keep it moist. If anything, use a finishing sauce
>>>when you take it off. I prefer serving sauce on the
>>>side.
>>
>> A finishing sauce for brisket? Never heard of such a thing.
>
>Read again. I don't use one.
My confusion stems from your use of "finishing sauce." I think of a
finishing sauce as something applied in the last half-hour or so of
cooking, with the intent of allowing it to warm up and carmelize
slightly. I didn't catch the part about "when you take it off."
Reg
Yes, I use the term to mean a sauce towards the end of the cook,
or right after it comes off. It's not something I do myself though.
Personally I've gone several years without using any kind of
sauce with brisket. When serving others I put out at least one
type of sauce, always on the side.
cl
"Kevin S. Wilson" wrote:
>
> On Fri, 09 Sep 2005 17:30:28 GMT, Reg <r...@nospam.com> wrote:
>
> >Kevin S. Wilson wrote:
> >
> >> On Fri, 09 Sep 2005 08:06:28 GMT, Reg <r...@nospam.com> wrote:
> >>
> >>>- I don't use mops. It makes things take longer because
> >>>you're letting the heat out, and it doesn't actually
> >>>help keep it moist. If anything, use a finishing sauce
> >>>when you take it off. I prefer serving sauce on the
> >>>side.
> >>
> >> A finishing sauce for brisket? Never heard of such a thing.
> >
> >Read again. I don't use one.
>
> My confusion stems from your use of "finishing sauce." I think of a
> finishing sauce as something applied in the last half-hour or so of
> cooking, with the intent of allowing it to warm up and carmelize
> slightly.
He means a glaze then?
> I didn't catch the part about "when you take it off."
I don't know about that.
ldg
wrote:
The guy happens to be black (check out the link) and I'm not, so why
not listen? If he says the spices are sometimes different between
peoples, what's the big deal? Certainly Asian and Mexican food use
different spices.
Actually, his group name, the "Change Smoker" should tell you
something. He seemed pretty far into multiculturalism and Democratic
Party politics. I'm not political so it doesn't matter to me.
I also don't waste a lot of time with political correctness,
especially when it makes so little sense . . . :-)
Regards,
Larry
Kevin S. Wilson
>On Fri, 09 Sep 2005 09:29:03 -0600, Kevin S. Wilson <res...@spro.net>
>wrote:
>
>>On Fri, 09 Sep 2005 01:37:21 -0700, ldg <as...@hotmail.com> wrote:
>>
>>>He also seems to be pretty expert at seasonings. He said he looked at
>>>the seasonings black people like, then what white people like, etc.
>>>and played around until he found a combination he stays with.
>>
>>And you still continued to listen to him? Why?
>
>The guy happens to be black (check out the link)
So?
>and I'm not, so why not listen?
Because he's an idiot?
>If he says the spices are sometimes different between
>peoples, what's the big deal? Certainly Asian and Mexican food use
>different spices.
There's a world of difference between talking about what spices tend
to be used in what regional or ethnic cuisine and talking about what
spices "black people like" and what spices "white people like." The
fact that you have to point to Asian and Mexican FOOD -- not to Asians
or Mexicans -- illustrates that huge difference, as does the fact that
you can't point to "black people" cuisine or "white people" cuisine.
>Actually, his group name, the "Change Smoker" should tell you
>something. He seemed pretty far into multiculturalism and Democratic
>Party politics. I'm not political so it doesn't matter to me.
There are bozos on both sides of the aisle. His alleged liberalism
doesn't make the statements any less fatuous.
>I also don't waste a lot of time with political correctness,
>especially when it makes so little sense . . . :-)
>
You know, not every discussion or race or race relations has to
involve the concept of "political correctness" -- whatever that phrase
is supposed to mean. Sometimes a dumb idea is just a dumb idea, as is
the case with "spices that white people like."
PS: Since when is Miracle Whip a spice?
ldg
wrote:
>On 9 Sep 2005 09:02:23 -0700, "Pierre" <cow...@aol.com> wrote:
What on Earth could be wrong with what he said?
How does this social commentary help the original poster?
Regards,
Larry
ldg
wrote:
>On Fri, 09 Sep 2005 12:49:41 -0700, ldg <as...@hotmail.com> wrote:
>
>>On Fri, 09 Sep 2005 09:29:03 -0600, Kevin S. Wilson <res...@spro.net>
>>wrote:
>>
>>>On Fri, 09 Sep 2005 01:37:21 -0700, ldg <as...@hotmail.com> wrote:
>>>
>>>>He also seems to be pretty expert at seasonings. He said he looked at
>>>>the seasonings black people like, then what white people like, etc.
>>>>and played around until he found a combination he stays with.
>>>
>>>And you still continued to listen to him? Why?
>>
>>The guy happens to be black (check out the link)
>
>So?
>
>>and I'm not, so why not listen?
>
>Because he's an idiot?
He's winning contests with whatever he's doing. I'll listen, thanks.
He's a great guy with great Q. However he wants to explain it is fine
by me.
>
>>If he says the spices are sometimes different between
>>peoples, what's the big deal? Certainly Asian and Mexican food use
>>different spices.
>
>There's a world of difference between talking about what spices tend
>to be used in what regional or ethnic cuisine and talking about what
>spices "black people like" and what spices "white people like." The
>fact that you have to point to Asian and Mexican FOOD -- not to Asians
>or Mexicans -- illustrates that huge difference, as does the fact that
>you can't point to "black people" cuisine or "white people" cuisine.
>
So you say that there is no black culture and that there's no way
possible for it to be different than what you know? You're very lucky
to know so much!.
I've heard some of the best Q comes from southern blacks. This is why
I stopped in various BBQ places across the south on a recent trip.
Since I'm not as smart as you, and I want to learn a little about
what these folks are doing, it pays for me to be quiet and listen - if
they're willing to talk to me for a while.
>
>PS: Since when is Miracle Whip a spice?
huh?
I don't understand how this race based commentary helps the original
poster do a little brisket.
Regards,
Larry
Kevin S. Wilson
If you don't understand what's pig-headed dumb about saying that black
people and white people like different spices, or that either group
likes a particular set of spices, then I'm not sure I could explain it
to you if I started yesterday and lived to be a hundred.
>How does this social commentary help the original poster?
Read what I said again. It's pretty clear to me that the sub-text is,
"Why would you think a bozo capable of saying something that dumb
would know anything about anything?" Suggesting that he consider the
source of his information is providing help, regardless of whether
it's the help he was expecting.
Kevin S. Wilson
>On Fri, 09 Sep 2005 14:12:45 -0600, Kevin S. Wilson <res...@spro.net>
>wrote:
>
>>On Fri, 09 Sep 2005 12:49:41 -0700, ldg <as...@hotmail.com> wrote:
>>
>>>On Fri, 09 Sep 2005 09:29:03 -0600, Kevin S. Wilson <res...@spro.net>
>>>wrote:
>>>
>>>>On Fri, 09 Sep 2005 01:37:21 -0700, ldg <as...@hotmail.com> wrote:
>>>>
>>>>>He also seems to be pretty expert at seasonings. He said he looked at
>>>>>the seasonings black people like, then what white people like, etc.
>>>>>and played around until he found a combination he stays with.
>>>>
>>>>And you still continued to listen to him? Why?
>>>
>>>The guy happens to be black (check out the link)
>>
>>So?
>>
>>>and I'm not, so why not listen?
>>
>>Because he's an idiot?
>
>He's winning contests with whatever he's doing.
Contests. I see. <yawn>
>I'll listen, thanks.
>He's a great guy with great Q. However he wants to explain it is fine
>by me.
Good for you. I prefer to be a bit more discriminating about my
sources of information, figuring that if someone is capable of making
-- and apparently believing -- such nonsense, then he's probably wrong
about a lot more other things.
>>>If he says the spices are sometimes different between
>>>peoples, what's the big deal? Certainly Asian and Mexican food use
>>>different spices.
>>
>>There's a world of difference between talking about what spices tend
>>to be used in what regional or ethnic cuisine and talking about what
>>spices "black people like" and what spices "white people like." The
>>fact that you have to point to Asian and Mexican FOOD -- not to Asians
>>or Mexicans -- illustrates that huge difference, as does the fact that
>>you can't point to "black people" cuisine or "white people" cuisine.
>>
>
>So you say that there is no black culture
No, I didn't say that. You did, just now. Stop putting words in my
mouth.
> and that there's no way
>possible for it to be different than what you know?
Didn't say that, either. You don't read so good, do you?
>You're very lucky to know so much!.
Yes, I suppose I am. For one thing, it keeps me from embarrassing
myself by repeating pig-ignorant nonsense.
>
>I've heard some of the best Q comes from southern blacks. This is why
>I stopped in various BBQ places across the south on a recent trip.
> Since I'm not as smart as you, and I want to learn a little about
>what these folks are doing, it pays for me to be quiet and listen - if
>they're willing to talk to me for a while.
>
What's any of that got to do with the pig-ignorant nonsense you
repeated?
>>PS: Since when is Miracle Whip a spice?
>huh?
>
>I don't understand how this race based commentary helps the original
>poster do a little brisket.
Since when is that my job?
geemike
render the best result possible in *their* situation. Too many in
Usenetland judgementally hand out advice focused on thier capabilities
and desired outcome. It's an easy thing to do for hobby geeks (myself
included) that are passionately into their fave pastime.
Thanks to all here. I bought two briskets. Have one on the grill now,
will do the other tomorrow. Might be able to fine tune my method a bit
in the process.
Mike
ldg
wrote:
>On Fri, 09 Sep 2005 13:48:07 -0700, ldg <as...@hotmail.com> wrote:
>
>Stop putting words in my mouth.
>
>>You're very lucky to know so much!.
>
>Yes, I suppose I am. For one thing, it keeps me from embarrassing
>myself by repeating pig-ignorant nonsense.
>>
>>I don't understand how this race based commentary helps the original
>>poster do a little brisket.
>
>Since when is that my job?
I've just read some of your other posts in this newsgroup and see what
words come out of your mouth. I encourage others to do the same.
I don't know what your job is, but I'd imagine you're just as
competent at it as I see you are with BBQ and basic human interaction.
You are VERY impressive to someone like me. I really mean it. It's
not often you see someone so knowledgeable and so good natured at the
same time!
Of course, it doesn't take much to entertain me anymore. I've even
enjoyed just watching the bug zapper ...
:-)
Regards,
Larry
Kevin S. Wilson
>
>I've just read some of your other posts in this newsgroup and see what
>words come out of your mouth.
Wonderful. Another leg-humper joins the crowd with Dank and CAL. Will
you soon be following me from group to group?
ldg
wrote:
>On Fri, 09 Sep 2005 15:25:53 -0700, ldg <as...@hotmail.com> wrote:
No need. From google:
http://www.usatoday.com/tech/news/techpolicy/2003-04-14-spam-court_x.htm
http://news.boisestate.edu/UPDATE/updatearchive/2003/may92003.html
http://www.barbecueamerica.com/reviews.cfm?rev=5
http://www.foodbanter.com/showthread.php?t=19716&goto=nextoldest
http://maps.google.com/maps?li=rwp&q=11871+W+SILVERKING+DR,+BOISE,+ID+83709
http://www.boiseweekly.com/gyrobase/Content?oid=oid%3A16954
http://news.boisestate.edu/UPDATE/2005/08172005/
There's more. Google spits out your address and phone number for some
reason. Not nice to post.
The great part is that if some of this is correct, you're the
nationally known anti-spam guy! Considering your performance in this
group, this is far better than watching the bug zapper!
I was hoping to read some of that famous prose . . .
I knew you'd be famous!
Regards,
Larry
NotHome
"geemike" <mi...@pipepages.com> wrote in message
news:1126304213....@z14g2000cwz.googlegroups.com...
> One thing I like about Reg, he dishes out advice that will help the OP
> render the best result possible in *their* situation. Too many in
> Usenetland judgementally hand out advice focused on thier capabilities
> and desired outcome.
That is not true. Just the otherday, I told a newb how to cook 'Q on a
OleHickory SSJ.
NotHome
"Kevin S. Wilson" <res...@spro.net> wrote in message
news:qu34i1l7qkshi3p6o...@4ax.com...
Sweety (not in the endearing way), I think you are the one attached to my
right leg considering how muc unsolicited air time you have been giving me.
I'm gonna shake it a few more times just in case!
NotHome
"ldg" <as...@hotmail.com> wrote in message
news:2l64i1tcng3ii1d8f...@4ax.com...
We will be seeing yah in ARK!
geemike
relates to usenet for groups of all persuasions.
NotHome
> Wasn't painting everyone with one brush, but I stand by statement as
> relates to usenet for groups of all persuasions.
>
Do a google on the pit I just mentioned :D
ldg
>We will be seeing yah in ARK!
What's ARK?
Matthew L. Martin
Whatever it is that you have that attracts them, I'm really, really glad
I don't have it.
Matthew
--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game
geemike
Oh, gotcha :-)
n_cram...@pacbell.net
> Kevin S. Wilson <res...@spro.net> [who?]> >>Kevin S. Wilson <res...@spro.net> [who?]
da Bronx never had, as did my French-Austrian ex, my Puerto Rican ex, my
Mexican ex, and as does my Thai wife of 15 years. That being said, I also
don't really understand how this commentary helps the original poster do a
_little_ brisket (although a packer cut would be better). ;-/
--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
n_cram...@pacbell.net
Kevin S. Wilson
<not...@notnow.never> wrote:
>Kevin S. Wilson wrote:
>> On Fri, 09 Sep 2005 15:25:53 -0700, ldg <as...@hotmail.com> wrote:
>>
>>>I've just read some of your other posts in this newsgroup and see what
>>>words come out of your mouth.
>>
>>
>> Wonderful. Another leg-humper joins the crowd with Dank and CAL. Will
>> you soon be following me from group to group?
>>
>
>Whatever it is that you have that attracts them, I'm really, really glad
>I don't have it.
>
Just a matter of time, Matthew. If you want to speed up the process,
talk about a Net k00k rather than talking to him. Haven't you noticed
CAL jumping up and down and waving his arms, following-up to
everything I post, following me from froup to froup, all in a pathetic
attempt to get my attention? Hell, he even created a sock-puppet just
to get me to talk TO him, rather than mock and taunt him by talking
ABOUT him. Dank does the same thing, as I expect this current wanker
will.
Kevin S. Wilson
>On Fri, 09 Sep 2005 16:43:39 -0600, Kevin S. Wilson <res...@spro.net>
>wrote:
>
>>On Fri, 09 Sep 2005 15:25:53 -0700, ldg <as...@hotmail.com> wrote:
>>>
>>>I've just read some of your other posts in this newsgroup and see what
>>>words come out of your mouth.
>>
>>Wonderful. Another leg-humper joins the crowd with Dank and CAL. Will
>>you soon be following me from group to group?
>
>No need. From google:
>http://www.usatoday.com/tech/news/techpolicy/2003-04-14-spam-court_x.htm
>http://news.boisestate.edu/UPDATE/updatearchive/2003/may92003.html
>http://www.barbecueamerica.com/reviews.cfm?rev=5
>http://www.foodbanter.com/showthread.php?t=19716&goto=nextoldest
And your point is what, exactly, Mr. No-Name Nobody with a Throw-Away
Hotmail Address?
>http://maps.google.com/maps?li=rwp&q=11871+W+SILVERKING+DR,+BOISE,+ID+83709
Stalk much, No-Name Nobody? Let me help you out here: Last time I
checked the voter rolls, there were 11 Kevin Wilsons in Boise. You
have 10 more to go. Want me to save you some time by posting my
address and phone number? Not everyone on the Net is an anonymous
coward, Anonymous Coward.
>http://www.boiseweekly.com/gyrobase/Content?oid=oid%3A16954
>http://news.boisestate.edu/UPDATE/2005/08172005/
And your point is what, exactly?
>There's more. Google spits out your address and phone number for some
>reason. Not nice to post.
Ah, but you thought you had done just that, above. Am I supposed to be
afeared?
>The great part is that if some of this is correct, you're the
>nationally known anti-spam guy! Considering your performance in this
>group, this is far better than watching the bug zapper!
>
>I was hoping to read some of that famous prose . . .
>
>I knew you'd be famous!
>
Poking you with a pointy stick is going to be fun, son. For one thing,
you get poked and you immediately launch into Net k00k mode. None of
this waiting around for weeks like with some of the other frothing
loons. Nuh-uh. You jump right to the Net stalking, do not pass GO, do
not collect $200. All because you got lightly spanked for posting
pig-ignorant nonsense. Like I say, you're going to be fun.
Kevin S. Wilson
>http://www.barbecueamerica.com/reviews.cfm?rev=5
If the "Wall Street Journal" ever wants to know about spices that
white people like and spices that black people like, I guess you're
the man.
NotHome
"Kevin S. Wilson" <res...@spro.net> wrote in message
news:clm5i11icmb016sdt...@4ax.com...
> Haven't you noticed
> CAL jumping up and down and waving his arms, following-up to
> everything I post
Doubt he has noticed considering the signal to noise ratio is very low
lately (in both froups). Actually it is hard to not reply to a post that you
are involved in really given the constant 'did not, did too' discussions
you have going on.
Can I get a witness?
Denny Wheeler
wrote:
>>I don't understand how this race based commentary helps the original
>>poster do a little brisket.
>
>Since when is that my job?
Clearly your job is to fill a 'request for help' thread with off-topic
yammering.
--
-denny-
"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.
Denny Wheeler
wrote:
>If you don't understand what's pig-headed dumb about saying that black
>people and white people like different spices, or that either group
>likes a particular set of spices, then I'm not sure I could explain it
>to you if I started yesterday and lived to be a hundred.
I guess there's no cultural difference between US blacks and US
whites, eh? Taste in foods--spices especially--has a very great deal
to do with cultural context. Now, it may be that in some parts of
this country, there's no cultural differences--but I've never seen
one. Sure, in any given area, there's mixing; whites who love soul
food, blacks who don't, etc.
TFM®
"Kevin S. Wilson" <res...@spro.net> wrote in message
news:jea3i1hcqf8lip5fp...@4ax.com...
> On Fri, 09 Sep 2005 08:06:28 GMT, Reg <r...@nospam.com> wrote:
>
> >- I don't use mops. It makes things take longer because
> >you're letting the heat out, and it doesn't actually
> >help keep it moist. If anything, use a finishing sauce
> >when you take it off. I prefer serving sauce on the
> >side.
>
> A finishing sauce for brisket? Never heard of such a thing.
I bet there's a lot of things you've not heard of.
Like Utah, Montana, Civility, Manners...........
Sorry man, Idaho ain't the center of the universe and you ain't nothing but
a tic turd.
TFM®
TFM®
"Denny Wheeler" <den...@TANSTAAFL.zipcon.net.INVALID> wrote in message
news:mru6i1140qlel2hgs...@4ax.com...
> On Fri, 09 Sep 2005 14:59:21 -0600, Kevin S. Wilson <res...@spro.net>
> wrote:
>
> >If you don't understand what's pig-headed dumb about saying that black
> >people and white people like different spices, or that either group
> >likes a particular set of spices, then I'm not sure I could explain it
> >to you if I started yesterday and lived to be a hundred.
>
> I guess there's no cultural difference between US blacks and US
> whites, eh? Taste in foods--spices especially--has a very great deal
> to do with cultural context. Now, it may be that in some parts of
> this country, there's no cultural differences--but I've never seen
> one. Sure, in any given area, there's mixing; whites who love soul
> food, blacks who don't, etc.
Kevin lives in Idaho. Even black folks are white there.
They all eat taters out of a box, white bread, canned peas and corn, and
salisbury steak. Weee-doggy, that's some up home soul food if I ever heard
of it!
Seriously, I was in the sawtooth mountains when I was a child and it was
some of the most beautiful country I've ever seen......
Kevvie wasn't there of course.........Or maybe he was the one we hog tied
and squirted 3 tubes of toothpaste up his ass.
That would explain a lot.
TFM®
Kevin S. Wilson
Denny Wheeler
wrote:
>Kevin lives in Idaho. Even black folks are white there.
>
>They all eat taters out of a box, white bread, canned peas and corn, and
>salisbury steak. Weee-doggy, that's some up home soul food if I ever heard
>of it!
May not be that bad. Then again....
>Seriously, I was in the sawtooth mountains when I was a child and it was
>some of the most beautiful country I've ever seen......
I know beautiful country. Live in the Puget Sound country, grew up
not far from the Wallowa Valley. This whole corner of the country
(and of course Western Canada as well) is chock-full of great scenery.
Denny Wheeler
wrote:
I guess you have a nicely closed mind there, Kevvie-kins. I likely
understand why you think that way about the comment at least as well
as you do. And I clearly understand far better than you do--or ever
will, evidently--that cultural contrast exists. So, I suspect, does
the man who made the comment.
Kevin S. Wilson
<den...@TANSTAAFL.zipcon.net.INVALID> wrote:
>On Sat, 10 Sep 2005 21:07:26 -0600, Kevin S. Wilson <res...@spro.net>
>wrote:
>
>>On Sat, 10 Sep 2005 17:42:00 -0700, Denny Wheeler
>><den...@TANSTAAFL.zipcon.net.INVALID> wrote:
>>>I guess there's no cultural difference between US blacks and US
>>>whites, eh? Taste in foods--spices especially--has a very great deal
>>>to do with cultural context. Now, it may be that in some parts of
>>>this country, there's no cultural differences--but I've never seen
>>>one. Sure, in any given area, there's mixing; whites who love soul
>>>food, blacks who don't, etc.
>>
>>If you don't understand what's pig-headed dumb about saying that black
>>people and white people like different spices, or that either group
>>likes a particular set of spices, then I'm not sure I could explain it
>>to you if I started yesterday and lived to be a hundred.
>
>I guess you have a nicely closed mind there, Kevvie-kins.
Tell me, is that highly original mutation of my name supposed to make
me feel bad? You don't really expect that it will, do you?
>I likely understand why you think that way about the comment at least as well
>as you do.
English, please.
>And I clearly understand far better than you do--or ever
>will, evidently--that cultural contrast exists. So, I suspect, does
>the man who made the comment.
Well, then, you're just the guy to answer these questions:
What spices do black people like? How about white people? How do you
know they like them?
Just TRYING to answer those questions ought to show you how fatuous
the original comment is.
PS: I heard tha black people like salt. White people don't.
Denny Wheeler
wrote:
>>I likely understand why you think that way about the comment at least as well
>>as you do.
>
>English, please.
Obviously, you read and comprehend badly. But then, I'd already
worked that out.
>>And I clearly understand far better than you do--or ever
>>will, evidently--that cultural contrast exists. So, I suspect, does
>>the man who made the comment.
>
>Well, then, you're just the guy to answer these questions:
>
>What spices do black people like? How about white people? How do you
>know they like them?
Totally a non sequitur. Where did I claim to have such knowledge?
Hell, I'm not altogether sure what spices *I* like. (I know several I
dislike)
Why don't you email 'Change Smoker' and ask him? While you're at it,
tell him how his remarks are fatuous and pigheaded.
I bet you could get his email address from ImperialKamado, or from
Mojave Hot Stuff BBQ, or maybe the Institute for Black Parenting. (he
was one of many who contributed time and food to a picnic for them
this August)
Since you don't seem likely to do that, pray plug the leak just below
your nose.
LewZephyr
understand ldg <as...@hotmail.com> :
>On Fri, 09 Sep 2005 16:43:39 -0600, Kevin S. Wilson <res...@spro.net>
>wrote:
>
>>On Fri, 09 Sep 2005 15:25:53 -0700, ldg <as...@hotmail.com> wrote:
>>>
>>>I've just read some of your other posts in this newsgroup and see what
>>>words come out of your mouth.
>>
>>Wonderful. Another leg-humper joins the crowd with Dank and CAL. Will
>>you soon be following me from group to group?
>
>I was hoping to read some of that famous prose . . .
>
>I knew you'd be famous!
>
>Regards,
>Larry
Plonk him like many have done long ago... right there with CL in the
kill file.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke
Kevin S. Wilson
wrote:
>
<shrug> Beats being a racist by a long shot:
Path:
archiver1.google.com!news1.google.com!sn-xit-02!sn-xit-06!sn-post-01!supernews.com!corp.supernews.com!not-for-mail
From: "The Fat Man®²°°³" <hornd...@niggapleaze.net>
Newsgroups: alt.food.barbecue
Subject: Re: Oak wood chunks available in Ocala FL?
Date: Fri, 11 Jul 2003 06:02:25 -0400
Organization: Toys For Sluts®
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References: <user-28CBDE.1...@news.verizon.net>
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<fqqPa.11907$Ry3.2...@monger.newsread.com>
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Lines: 70
When you get off 75, turn east which is labeled south and go to Martin
Luther Koon Blvd and take a left.
^^^^
cl
"Kevin S. Wilson" wrote:
> When you get off 75, turn east which is labeled south and go to Martin
> Luther Koon Blvd and take a left.
> ^^^^
What is the history of this racist slur Mr WordSmith? Any clue to its
pejorative meaning and why it is so bad?
Kevin S. Wilson
Cut to the chase, CAL. If you want to defend the use of that word in
that context, then go right ahead. Wouldn't be the first time someone
in AFB showed his true colors on the subject.
So if you feel froggy, jump. Meanwhile, I'll go back to ignoring you,
CLeghumper.
n_cram...@pacbell.net
2. Applied to persons:
a. A nickname for a member of the old Whig party of the United States,
which at one time had the racoon as an emblem. (The nickname came up in
1839.)
1848 Lowell Biglow P. ser. i. ix, A gethrin’ public sentiment,
’mongst Demmercrats and Coons.
a1860 Boston Post in Bartlett Dict. Amer.s.v., Democrats..rout the coons,
beat them, overwhelm them.
b. A sly,knowing fellow; a ‘fellow’.
1832 Polit. Examiner (Shelbyville, Ky.) 8 Dec.4/1, I was always reckoned
a pretty slick koon for a trade.
1839 Marryat Dairy Amer. Ser. i. II. 232 In the Western States, where the
racoon is plentiful, they use the abbreviation ’coon when speaking of
people.
1843 Simms Guy Rivers 155 To be robbed of our findings by a parcel of
blasted ’coons.
1860 Punch XXXIX. 227 (Farmer) Then baby kicked up such a row As
terrified that reverend coon.
1870 M. Bridgman R. Lynne II. xiv. 296 Dicky Blake’s a ’cute little coon.
1881 J. Hawthorne Fort. Fool i. xxxiii, Jack they called him–a sort of
half-wild little coon, that nobody knowd much about.
c. A derogatory slang reference to a Negro.
d. d. S. Afr. A Coloured reveller at Cape Town; esp. a member of various
groups which parade in carnival fashion through the streets.
But, of course, Kevvie knows this. Kevvie knows everything. If ya don'
believe me, jes' ask it.
n_cram...@pacbell.net
> On Mon, 12 Sep 2005 15:18:24 GMT, cl <cl...@midsouth.rr.com> wrote:
>
> >"Kevin S. Wilson" wrote:
> >
> >> When you get off 75, turn east which is labeled south and go to Martin
> >> Luther Koon Blvd and take a left.
> >> ^^^^
> >What is the history of this racist slur Mr WordSmith? Any clue to its
> >pejorative meaning and why it is so bad?
>
> Cut to the chase, CAL. If you want to defend the use of that word in
> that context, then go right ahead. Wouldn't be the first time someone
> in AFB showed his true colors on the subject.
Don't you be talkin' 'bout my 'true colors'! You ain't never met my Mama
or Pappy.
1971 Black World Mar. 69/2 Blacks should ‘beware of honkies bearing gifts’.
>
> So if you feel froggy, jump. Meanwhile, I'll go back to ignoring you,
> CLeghumper.
--
Kevin S. Wilson
>Kevin S. Wilson <res...@spro.net> wrote:
>> On Mon, 12 Sep 2005 15:18:24 GMT, cl <cl...@midsouth.rr.com> wrote:
>>
>> >"Kevin S. Wilson" wrote:
>> >
>> >> When you get off 75, turn east which is labeled south and go to Martin
>> >> Luther Koon Blvd and take a left.
>> >> ^^^^
>> >What is the history of this racist slur Mr WordSmith? Any clue to its
>> >pejorative meaning and why it is so bad?
>>
>> Cut to the chase, CAL. If you want to defend the use of that word in
>> that context, then go right ahead. Wouldn't be the first time someone
>> in AFB showed his true colors on the subject.
>
>Don't you be talkin' 'bout my 'true colors'! You ain't never met my Mama
>or Pappy.
>
You have me killfiled, remember? Here, have a nice cup of Ovaltine.
You obviously need a rest.
PS: Afterward, you can go back to reading each of my posts.
Kevin S. Wilson
Do you have a point? If so, take off your cap so we can see it.
Are you rearing up on your hind legs to defend the use of that term in
the context in which it was used? Have at it.
n_cram...@pacbell.net
LMAO I just unkillfiled you because I needed some laughs. Thank you!
Do you post on la.eats under the name Arnie Adolfsen? ;-D
n_cram...@pacbell.net
A brilliant bit of repartee, esteemed Mr. Wilson!
(I hope a certain unnamed somebody catches the reference) ;-)
>
> Are you rearing up on your hind legs to defend the use of that term in
> the context in which it was used? Have at it.
Just trying to post the term in context, Oh, Great One. Note definition
2.c., if you're not too stuck in the past.
As far as rearing up on my hind legs, I'd rather be a knuckle walker than a
mouth breather, as you appear to be!