Ribs and Chicken and Watermelon

[Sqwertz]

Ribs and chicken smoked over post oak, sous vide cotc, charro beans
with burnt ends, and a small pink obelisk.

https://postimg.cc/mPzGfLH7/d853465a

It's been a pretty good food week so far - one meal a day, you might
as well do it right. Chefboyardee tomorrow for dinner - Lasagna or
spaghetti and meatballs?

-sw

[itsjoan...@webtv.net]

On Thursday, August 6, 2020 at 9:04:52 PM UTC-5, Sqwertz wrote:
>
> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
> with burnt ends, and a small pink obelisk.
>
> https://postimg.cc/mPzGfLH7/d853465a
>

> -sw
>
You keep the corn and I'll take the rest.

[Bruce]

You keep the corn and the body parts and I'll take the obelisk.

[Pamela]

Is the water melon for decoration? It doesn't complement any of the other
flavours.

For that matter, I'm not sure chicken adds anything to spare ribs.

Are you sure you haven't mixed together several dishes?

[Cindy Hamilton]

On Thursday, August 6, 2020 at 10:04:52 PM UTC-4, Sqwertz wrote:
> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
> with burnt ends, and a small pink obelisk.
>
> https://postimg.cc/mPzGfLH7/d853465a
>

That looks delicious. I might even try the beans, although I'm not
a fan.

Cindy Hamilton

[U.S. Janet B.]

On Thu, 6 Aug 2020 21:05:14 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

I want a plate of that, please.
Janet US

[itsjoan...@webtv.net]

The corn is the obelisk. The watermelon is the triangle.

[Bruce]

On Fri, 7 Aug 2020 09:31:47 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Thursday, August 6, 2020 at 11:47:36 PM UTC-5, Bruce wrote:
>>
>> On Thu, 6 Aug 2020 21:45:34 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >On Thursday, August 6, 2020 at 9:04:52 PM UTC-5, Sqwertz wrote:
>> >>
>> >> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
>> >> with burnt ends, and a small pink obelisk.
>> >>
>> >> https://postimg.cc/mPzGfLH7/d853465a
>> >>
>> >> -sw
>> >>
>> >You keep the corn and I'll take the rest.
>>
>> You keep the corn and the body parts and I'll take the obelisk.
>>
>The corn is the obelisk. The watermelon is the triangle.

The corn is a pink obelisk?

[Bruce]

On Fri, 07 Aug 2020 13:19:30 +0100, Pamela <pamela...@gmail.com>
wrote:

His dinners always start with 3 meats, 3 cheeses, something smoked and
horse radish.

[itsjoan...@webtv.net]

To me, this is an obelisk.

https://i.postimg.cc/cJtZJ0J2/Obelisk.jpg

While this is a triangle.

https://i.postimg.cc/9QrHxCy0/Triangle.jpg

[Bruce]

On Fri, 7 Aug 2020 13:06:16 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Friday, August 7, 2020 at 1:47:17 PM UTC-5, Bruce wrote:
>>
>> On Fri, 7 Aug 2020 09:31:47 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >The corn is the obelisk. The watermelon is the triangle.
>>
>> The corn is a pink obelisk?
>>
>To me, this is an obelisk.
>
>https://i.postimg.cc/cJtZJ0J2/Obelisk.jpg
>
>While this is a triangle.
>
>https://i.postimg.cc/9QrHxCy0/Triangle.jpg

That's hard to disagree with but the corn, even though it looks like
an obelisk on its side, isn't pink. So either he doesn't know what an
obelisk is or he's colour blind.

[Sqwertz]

The chicken was an amazing success. I'm usually nyeh about smoked
chicken, but I got a 10lb bag of hind quarters for $3.90 and dry
brined and seasoned 4 of them and forgot about until 3 days later,
so I threw them into the smoker the last 2 hours and then crisped up
under the broiler for a few minutes. Awesome

-sw

[itsjoan...@webtv.net]

On Friday, August 7, 2020 at 6:27:18 PM UTC-5, Sqwertz wrote:
>
> The chicken was an amazing success. I'm usually nyeh about smoked
> chicken, but I got a 10lb bag of hind quarters for $3.90 and dry
> brined and seasoned 4 of them and forgot about until 3 days later,
> so I threw them into the smoker the last 2 hours and then crisped up
> under the broiler for a few minutes. Awesome
>
> -sw
>

It took me several seconds to get past your label of 'hindquarters.'
I couldn't stop laughing!

[Sqwertz]

On Fri, 7 Aug 2020 18:24:17 -0700 (PDT), itsjoan...@webtv.net
wrote:

> On Friday, August 7, 2020 at 6:27:18 PM UTC-5, Sqwertz wrote:
>>
>> The chicken was an amazing success. I'm usually nyeh about smoked
>> chicken, but I got a 10lb bag of hind quarters for $3.90 and dry
>> brined and seasoned 4 of them and forgot about until 3 days later,
>> so I threw them into the smoker the last 2 hours and then crisped up
>> under the broiler for a few minutes. Awesome
>>

> It took me several seconds to get past your label of 'hindquarters.'
> I couldn't stop laughing!

You've never heard the term? As opposed to forequarters - the
breast and wing.

-sw

[itsjoan...@webtv.net]

Hindquarters suggest the chicken is four-legged. It might be at Three
Mile Island but not in Texas or Tennessee.

[Sqwertz]

On Fri, 7 Aug 2020 19:10:32 -0700 (PDT), itsjoan...@webtv.net
wrote:

> On Friday, August 7, 2020 at 8:28:48 PM UTC-5, Sqwertz wrote:
>>
>> On Fri, 7 Aug 2020 18:24:17 -0700 (PDT), itsjoan...@webtv.net
>> wrote:
>>
>>> It took me several seconds to get past your label of 'hindquarters.'
>>> I couldn't stop laughing!
>>
>> You've never heard the term? As opposed to forequarters - the
>> breast and wing.
>>

> Hindquarters suggest the chicken is four-legged. It might be at Three
> Mile Island but not in Texas or Tennessee.

You're taking this much too literally. In animal farming/butchery,
the fore quarters and kind quarters are the sides of meat and bones
from the top/head and the bottom/aft of the animals, regardless of
how many actual feet it has.

I didn't just make it up.

https://www.google.com/search?q="chicken+hindquarters"

I use both "leg quarters" and "hind quarters" interchangeably -
which is culinarily acceptable. But knowing some people <ahem> get a
kick out of it, I'll use latter from now on.

I gotta use "capsicum" more, too (red/green/yellow/orange bell
pepper).

-sw

[itsjoan...@webtv.net]

On Friday, August 7, 2020 at 11:21:05 PM UTC-5, Sqwertz wrote:
>
> I use both "leg quarters" and "hind quarters" interchangeably -
> which is culinarily acceptable. But knowing some people <ahem> get a
> kick out of it, I'll use latter from now on.
>

> -sw
>
That would be me!

[Pamela]

On 00:27 8 Aug 2020, Sqwertz said:

> On Fri, 7 Aug 2020 06:12:55 -0700 (PDT), Cindy Hamilton wrote:
>
>> On Thursday, August 6, 2020 at 10:04:52 PM UTC-4, Sqwertz wrote:
>>> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
>>> with burnt ends, and a small pink obelisk.
>>>
>>> https://postimg.cc/mPzGfLH7/d853465a
>>>
>>
>> That looks delicious. I might even try the beans, although I'm not
>> a fan.
>
> The chicken was an amazing success. I'm usually nyeh about smoked
> chicken, but I got a 10lb bag of hind quarters for $3.90

Didn't you stop to think it wasn't going to be top quality chicken?

> and dry
> brined and seasoned 4 of them and forgot about until 3 days later,
> so I threw them into the smoker the last 2 hours and then crisped up
> under the broiler for a few minutes. Awesome

After all that it's hard to know what was left of the original taste. It
gives processed food an new meaning.

[Bruce]

On Sat, 08 Aug 2020 09:49:52 +0100, Pamela <pamela...@gmail.com>
wrote:

>On 00:27 8 Aug 2020, Sqwertz said:
>
>> On Fri, 7 Aug 2020 06:12:55 -0700 (PDT), Cindy Hamilton wrote:
>>
>>> On Thursday, August 6, 2020 at 10:04:52 PM UTC-4, Sqwertz wrote:
>>>> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
>>>> with burnt ends, and a small pink obelisk.
>>>>
>>>> https://postimg.cc/mPzGfLH7/d853465a
>>>>
>>>
>>> That looks delicious. I might even try the beans, although I'm not
>>> a fan.
>>
>> The chicken was an amazing success. I'm usually nyeh about smoked
>> chicken, but I got a 10lb bag of hind quarters for $3.90
>
>Didn't you stop to think it wasn't going to be top quality chicken?

People here don't seem to care about that. Price is what counts! The
English may call the Scottish stingy and the Belgians may call the
Dutch stingy, but Americans take the cake. But only when it's BOGO, of
course.

[Gary]

"itsjoan...@webtv.net" wrote:
> To me, this is an obelisk.
>
> https://i.postimg.cc/cJtZJ0J2/Obelisk.jpg

I've been in that one a few times.

[Gary]

Pamela wrote:

>
> Sqwertz said:
> > The chicken was an amazing success. I'm usually nyeh about smoked
> > chicken, but I got a 10lb bag of hind quarters for $3.90
>
> Didn't you stop to think it wasn't going to be top quality chicken?

I often buy the 10lb bags (labeled leg quarters here) for
between $3.90 and $5.90. Top quality taste always.

[Bryan Simmons]

On Saturday, August 8, 2020 at 3:50:13 AM UTC-5, Pamela wrote:
> On 00:27 8 Aug 2020, Sqwertz said:
>
> > On Fri, 7 Aug 2020 06:12:55 -0700 (PDT), Cindy Hamilton wrote:
> >
> >> On Thursday, August 6, 2020 at 10:04:52 PM UTC-4, Sqwertz wrote:
> >>> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
> >>> with burnt ends, and a small pink obelisk.
> >>>
> >>> https://postimg.cc/mPzGfLH7/d853465a
> >>>
> >>
> >> That looks delicious. I might even try the beans, although I'm not
> >> a fan.
> >
> > The chicken was an amazing success. I'm usually nyeh about smoked
> > chicken, but I got a 10lb bag of hind quarters for $3.90
>
> Didn't you stop to think it wasn't going to be top quality chicken?

The 10# bags of leg quarters are from *retired* laying hens. That's why they're so large. Yeah, they're not a two month old fryer, but they were 39 cents a pound.

>
> > and dry
> > brined and seasoned 4 of them and forgot about until 3 days later,
> > so I threw them into the smoker the last 2 hours and then crisped up
> > under the broiler for a few minutes. Awesome
>
> After all that it's hard to know what was left of the original taste. It
> gives processed food an new meaning.

You don't brine and smoke chicken?


--Bryan https://www.lulu.com/en/us/shop/bryan-simmons/winters-present/ebook/product-176j5weg.html

[Pamela]

The cheaper the meat, the more admiration it gains. On that basis, the story
sounds even more impressive if you paid $2 for fifty chiken pieces. For top
marks you have to fight off a dog from a carrier bag of chicken parts in a
back street.

[Pamela]

On 15:28 8 Aug 2020, Bryan Simmons said:
> On Saturday, August 8, 2020 at 3:50:13 AM UTC-5, Pamela wrote:
>> On 00:27 8 Aug 2020, Sqwertz said:
>> > On Fri, 7 Aug 2020 06:12:55 -0700 (PDT), Cindy Hamilton wrote:
>> >> On Thursday, August 6, 2020 at 10:04:52 PM UTC-4, Sqwertz wrote:
>> >>>
>> >>>
>> >>> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
>> >>> with burnt ends, and a small pink obelisk.
>> >>>
>> >>> https://postimg.cc/mPzGfLH7/d853465a
>> >>>
>> >>
>> >> That looks delicious. I might even try the beans, although I'm not
>> >> a fan.
>> >
>> > The chicken was an amazing success. I'm usually nyeh about smoked
>> > chicken, but I got a 10lb bag of hind quarters for $3.90
>>
>> Didn't you stop to think it wasn't going to be top quality chicken?
>
> The 10# bags of leg quarters are from *retired* laying hens. That's why
> they're so large. Yeah, they're not a two month old fryer, but they
> were 39 cents a pound.

Low grade chicken then.

>> > and dry brined and seasoned 4 of them and forgot about until 3 days
>> > later, so I threw them into the smoker the last 2 hours and then
>> > crisped up under the broiler for a few minutes. Awesome
>>
>> After all that it's hard to know what was left of the original taste.
>> It gives processed food an new meaning.
>
> You don't brine and smoke chicken?

When I eat chicken I like to taste chicken.

[Cindy Hamilton]

We got an entire deer for the cost of one .357 cartridge.

Cindy Hamilton

[U.S. Janet B.]

On Fri, 7 Aug 2020 23:21:01 -0500, Sqwertz <sqwe...@gmail.invalid>

wrote:

>On Fri, 7 Aug 2020 19:10:32 -0700 (PDT), itsjoan...@webtv.net
>wrote:
>
>> On Friday, August 7, 2020 at 8:28:48 PM UTC-5, Sqwertz wrote:
>>>
>>> On Fri, 7 Aug 2020 18:24:17 -0700 (PDT), itsjoan...@webtv.net
>>> wrote:
>>>
>>>> It took me several seconds to get past your label of 'hindquarters.'
>>>> I couldn't stop laughing!
>>>
>>> You've never heard the term? As opposed to forequarters - the
>>> breast and wing.
>>>
>> Hindquarters suggest the chicken is four-legged. It might be at Three
>> Mile Island but not in Texas or Tennessee.
>
>You're taking this much too literally. In animal farming/butchery,
>the fore quarters and kind quarters are the sides of meat and bones
>from the top/head and the bottom/aft of the animals, regardless of
>how many actual feet it has.
>
>I didn't just make it up.
>
>https://www.google.com/search?q="chicken+hindquarters"
>
>I use both "leg quarters" and "hind quarters" interchangeably -
>which is culinarily acceptable. But knowing some people <ahem> get a
>kick out of it, I'll use latter from now on.
>
>I gotta use "capsicum" more, too (red/green/yellow/orange bell
>pepper).
>
>-sw

yeah, but, now that she's explained I can see why she laughed

[GM]

There ya go...good 'ole fashioned Yankee ingenuity...

;-)

--
Best
Greg

[Bryan Simmons]

On Saturday, August 8, 2020 at 11:16:07 AM UTC-5, Pamela wrote:
>
>
> When I eat chicken I like to taste chicken.
>

When I eat chicken, I prefer that it be fried chicken. Same idea with fish.

--Bryan https://www.lulu.com/en/us/shop/bryan-simmons/winters-present/ebook/product-176j5weg.html

[Bruce]

On Sat, 08 Aug 2020 17:13:52 +0100, Pamela <pamela...@gmail.com>

And then run to RFC to brag about your bargain.

[Bruce]

Because you've never had decent quality. You always buy tortured
industry chicken.

[Bruce]

On Sat, 08 Aug 2020 17:15:48 +0100, Pamela <pamela...@gmail.com>
wrote:

Smoking meat is a lower socio-economic American hobby. They have
endless discussions about how they do it.

[Hank Rogers]

You keep live chickens so you can sniff their butts, right?

[Leo]

On 2020 Aug 8, , Cindy Hamilton wrote
(in article<f15da46f-c93c-4935...@googlegroups.com>):

> We got an entire deer for the cost of one .357 cartridge.

Rifle or pistol?

leo

[Sqwertz]

On Sat, 8 Aug 2020 07:28:18 -0700 (PDT), Bryan Simmons wrote:

> On Saturday, August 8, 2020 at 3:50:13 AM UTC-5, Pamela wrote:
>> On 00:27 8 Aug 2020, Sqwertz said:
>>
>>> On Fri, 7 Aug 2020 06:12:55 -0700 (PDT), Cindy Hamilton wrote:
>>>
>>>> On Thursday, August 6, 2020 at 10:04:52 PM UTC-4, Sqwertz wrote:
>>>>> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
>>>>> with burnt ends, and a small pink obelisk.
>>>>>
>>>>> https://postimg.cc/mPzGfLH7/d853465a
>>>>>
>>>>
>>>> That looks delicious. I might even try the beans, although I'm not
>>>> a fan.
>>>
>>> The chicken was an amazing success. I'm usually nyeh about smoked
>>> chicken, but I got a 10lb bag of hind quarters for $3.90
>>
>> Didn't you stop to think it wasn't going to be top quality chicken?
>
> The 10# bags of leg quarters are from *retired* laying hens.

No they're not. They sometimes have bruises or broken bones, or
other things that would make them grade B, but they're not old
laying hens. They cook up the same as fryers. That leg on the plate
there is dinky. And if it was an old hen it would not have separated
at the tendon like that.

-sw

[Pamela]

You have no way whatsoever of knowing in advance what the seller puts into
a jumbled bag of chicken parts.

You can be certain of one thing: if he could have sold it for more then he
would have done. You don't even know it's not imported chicken
masquerading as home-grown that's been chlorine washed to hide decay
(something we don't allow in the UK).

Good job you brined, seasoned and smoked them for 3 days to remove any
remenant of original flavour or it might have tasted putrid.

[Bruce]

On Sun, 09 Aug 2020 09:22:20 +0100, Pamela <pamela...@gmail.com>
wrote:

The US has lower standards with regards to just about everything than
the UK. If the UK wants a trade deal with the US to try and make up
for Brexit, they'll have to lower their standards to the US standards.
Wasn't that a problem and how has that ended?

[Cindy Hamilton]

Pistol.

Cindy Hamilton

[Bruce]

You must be proud.

[Leo]

On 2020 Aug 9, , Bruce wrote
(in article<lvmvifpqjuh8t6jve...@4ax.com>):

> On Sun, 9 Aug 2020 04:18:20 -0700 (PDT), Cindy Hamilton

> > Pistol.
>
> You must be proud.

I would be. I’ve never been anywhere near close enough to a wild deer to
shoot one with a pistol.

[Gary]

That's a rare deer hunting kill.

[Cindy Hamilton]

He was sitting in a blind. I think he got his shot in the
first 15 minutes of Opening Day.

His shoulder is too messed up for a rifle; hence the pistol.

Cindy Hamilton

[Pamela]

The Britain-America trade deal was due last month but now it's expected
next year. There's not been any real public debate yet in the UK about
chlorine washed meat or other American food production practises.

When it's all over, if someone offers me a 10lb bag of chicken quarters
for $3.90 I won't be buying it.

We've had enough scares with condemned meat being re-introduced into the
food chain.

[Sqwertz]

I shot an 8 point buck with a rifle. A pump action Crosman 2100, 12
pumps, loaded with a .177ca BB. The fucker just licked his haunch
and laughed it off with a "pbbbbbbbt!".

-sw

[jmcquown]

On 8/6/2020 10:05 PM, Sqwertz wrote:
> Ribs and chicken smoked over post oak, sous vide cotc, charro beans
> with burnt ends, and a small pink obelisk.
>
> https://postimg.cc/mPzGfLH7/d853465a
>

That looks like a very nice picnic type dinner. :)

> It's been a pretty good food week so far - one meal a day, you might
> as well do it right. Chefboyardee tomorrow for dinner - Lasagna or
> spaghetti and meatballs?
>
> -sw
>
Does Franco-American brand still exist? When I was a kid, Mom would buy
canned Chef Boyardee spaghetti & meatballs. One day she bought the
Franco-American brand. It contained a lot more "meatballs". ;)

Jill

[bruce2...@gmail.com]

On Sun, Aug 9, 2020 at 8:10AM, Pamela wrote:
>
> The Britain-America trade deal was due last month but now it's expected
> next year. There's not been any real public debate yet in the UK about
> chlorine washed meat or other American food production practises.

Oh. I thought they used ammonia here in the states. Here and in Canada, there are hundreds of kilometers between meat processing plants. They're tough to regulate.

[Bruce]

On Sun, 09 Aug 2020 13:10:33 +0100, Pamela <pamela...@gmail.com>
wrote:

I guess Johnson's standards aren't that high either.

[Sqwertz]

I think they were absorbed into Campbell's now.

-sw

[Gary]

Sqwertz wrote:
> I shot an 8 point buck with a rifle. A pump action Crosman 2100, 12
> pumps, loaded with a .177ca BB. The fucker just licked his haunch
> and laughed it off with a "pbbbbbbbt!".

Lol. No doubt unless maybe you could get an eye shot right
into the brain.

Q: Is the .177ca the same as bb size? I don't know.
I know they make pellets that size.

I've got a Crossman .22cal pump pellet rifle. 12-up to 20
pumps and that's a deadly weapon. It needs repair though.
The rubber seals that hold pressure have dried up and it
won't hold pressure anymore.

Some day, I like to get it fixed or fix it myself. Easiest
thing to do is take it to a gun shop and let them do the
work.

Same with my Co2 bb pistol....dried up seals

[Leo]

On 2020 Aug 10, , Gary wrote
(in article <5F313AF1...@att.net>):

> I've got a Crossman .22cal pump pellet rifle. 12-up to 20
> pumps and that's a deadly weapon. It needs repair though.
> The rubber seals that hold pressure have dried up and it
> won't hold pressure anymore.

I have one of those circa 1955 manufacture. I got in some trouble with it
while shooting cattle in a field when I was twelve. Two friends and I spent
an unpleasant hour or two at the sheriff’s office with following corporal
punishment from our parents. I split the stock once, swinging at a mule’s
ass, because the mule wouldn’t move. I used white glue for repair, and you
can’t even tell.
Now it just sits in a gun case, a reminder of my misbegotten past.