I read the posts, and there are few anymore. I love to cook bbq once in a while, but not like I used too. It's more of a once in a while hobby. But with my wife and I, I find it a lot of work/time for the two of us.--
I have more enjoyment working on bbq smokers. I'm not a good welder but I can work on a project for a time then stop to do something else, then go back as time permits.
Last week we were in Huntsville, Al . My son and his family came up and we were adding fireboxes to the grills I took up for each of my son in law's. I took the grills up several years ago. They are each about 3 ft diameter and 4 ft long on trailers. Now the son in law's( I have two of them) want to start offset smoking, so we tried to make the grills have the option of either direct or offset.
Now for cooking, I did cook some butts, back in Sept 2020, for my wife' s school, but nothing more than a couple butts and a few chicken pieces since.
Pigmanjim
-----Original Message-----
From: John Douglas <JohnD...@cox.net>
To: The official Smoke Ring BBQ list <SmokeR...@googlegroups.com>
Sent: Sun, Mar 21, 2021 2:22 pm
Subject: Re: Fwd: [BBQ] nummy nummy
thanks Mike,--
Some days I have an abundance of patience and others a trigger finger. I'm afraid today was the finger. There is no doubt that the toxic politics and the pandemic have caused issues.
I have wondered how you and yours are doing... the road to hell and good intentions you know..... :) I hope all is fine.
Are you still on Bill's list?
I understand the limits of eating BBQ, in fact brisket is about the only thing I still like and it has gotten so damn expensive that we just buy a pound from a joint that does a pretty good job. Your description of cooking the brisket by braising, etc sounds interesting, I would like to know more about that technique. Please give the details.
After saying that I don't do too much smoking anymore, last year I bought a Traeger 575 Pro and really like the ease of using it..........it is on the deck just outside the back door, fighting temps, etc has lost it's appeal, but I still have the EL Green Egg on the deck of the storage building that is not far, but it is downhill. It is for long cooks like pork butt and ribs, etc. Jana loves Pulled Pork and I freeze and vacuum pack the rest to give to friends. At least the price has come down to around 1.18 a pound.
Best,
John
Michael Chester wrote on 3/21/2021 12:28 PM:
For some unknown reason, only half of my previous message was sent. That last sentence should have ended "used to have." Unfortunately we lost several of our most vocal members and many others have retreated into their own worlds. There are several reasons which include the virus, the fact that toxic politics seems to have invaded all aspects of our lives, and an irrational fear that something said might be misinterpreted.
As to meat "replacements," I have tasted a few and they were OK but really did not taste like meat to me. There are economic, social, ethical, environmental, and health reasons to reduce our consumption of meat but I am an old guy who has eaten this way for over 70 years and I am healthy and too stubborn to change now.
Mike Chester
On 3/21/2021 1:18 PM, Michael Chester wrote:
--
--
John,I don't believe that the comment was directed at you. It appeared that you had posted the link to an article and an anonymous list member posted the comment to your post. The reaction was to his post which I perceived as from another list member who would not sign the post is what I reacted to.
I tried to start a new thread by talking about a brisket, but no one answered. I miss some of the spirited BBQ discussions that we us
On 3/21/2021 11:55 AM, John Douglas wrote:
Since there are very few, if any posts on this list anymore, I thought the original post was done in fun and I added a post that happened to just come that matched it. If this is a "violation" of a list that is essentially dead I will be happy to "give up the ghost" and leave it to the "purist's."
john
'Gerry Curry' via The Smoke Ring BBQ List wrote on 3/20/2021 6:05 AM:
I’m with Kevin!--
Gerry
On 19 Mar 2021, at 10:00 pm, Kevin Cleek <kjc...@earthlink.net> wrote:
If not, we obviously need it resurrected.Kevin
On 03/19/2021 5:55 PM, jjk wrote:
--Lol. Is there still a back porch?Sent from Mail for Windows 10From: Kevin Cleek
Sent: Friday, March 19, 2021 7:53 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] nummy nummyBackporch!On 03/19/2021 1:23 PM, Michael Morse wrote:I live in western nc in franklin, they can keep the veggie bbq in the triangle with all the people that have moved from blue states that want to impose their values on us.From: smoker...@googlegroups.com <smoker...@googlegroups.com> on behalf of John Douglas <JohnD...@cox.net>
Sent: Friday, March 19, 2021 10:19:19 AM
To: 'kyelats' via The Smoke Ring BBQ List <smoker...@googlegroups.com>
Subject: Re: [BBQ] nummy nummyWell in staying in step with the times:
https://www.americastestkitchen.com/articles/3136-beyond-impossible-smashed-smash-burgers?utm_source=Email&utm_medium=Newsletter&utm_term=NTK&utm_content=SousVide&utm_campaign=210319&j=65779&sfmc_sub=12341931&l=26_HTML&u=30793731&mid=7211371&jb=18026&sk=4DA245E8C7EFF300895140D1FF386DDA&extcode=LN21C3QAA&sourcekey=BL21033AA&cds_response_key=&cds_tracking_code=&tag=atkntk1-20&atc=ntkA&Survey_id=&mi_ecmp=%e2%80%8b&couponcode=
john
'kyelats' via The Smoke Ring BBQ List wrote on 3/19/2021 8:18 AM:
I live in Charlotte. What an insult to North Carolina, the heart of barbeque, but to barbecue everywhere.-------- Original message --------From: 'Gerry Curry' via The Smoke Ring BBQ List <smoker...@googlegroups.com>Date: 3/19/21 8:15 AM (GMT-05:00)To: BBQ List List <smoker...@googlegroups.com>Subject: Re: [BBQ] nummy nummyAsk me if I give a damn!Gerry
On 18 Mar 2021, at 7:57 pm, Sherman Watkins <tankw...@gmail.com> wrote:Plant-based barbecue producer Barveque will expand its footprint and employee base in Cornelius, in the Lake Norman region near Charlotte, with what it’s calling “the world’s largest plant-based smokehouse.” How’s that for a new kind of pig pickin’?The company disclosed the news earlier this week.The approximately 10,000 square foot facility, to be named the Carolina Smokehouse, will open in July 2021, said the company. It plans to continue operating in its current facility that will eventually be turned into innovation space.The company anticipates that it could produce 800,000 pounds of Barveque products as it scales up to meet surging demand.“As we grow to keep up with demand for Barvecue products, we decided that it was time to expand production and lead the way in the plant-based barbecue market,” said Barveque founder and CEO Lee Cooper.--Sherm
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Best Regards,
John D
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