Quote:
Originally Posted by beam2050
ok, tytalor. I let this thread ferment like the shine I can cook. yep I am a cook. moonshine is 10,000 dollar fine for anything under a quart. anything over a quart is 10 years in the federal pen and a 10,000 dollar fine. even when it is mixed with water.
I said that the pickle jar was mine. YOUR BBQ GRILLS ARE ALSO MINE. I cooked ham jam bbq for many many years. I am also a Memphis in May ham jam judge. I can cook KC bbq which I love. I would rather call it texican bbq, I guess Kansas got in there first. my specialty is whole hog. I cook it North Carolina style. vinegar is the best for this.
now a gas grill is only good for 2 things. cooking a 1 inch steak and cooking a pizza. yep I said pizza.
one thing I know beer drinkers generally love [pickle juice].
I thought edwmax would jump with the pickling. guess not.
now I am going to let this thread ferment a little longer.
they say a picture is worth 10,000 words. 
I tried to make this short and sweet. forgive me. walkinbum |
Haha ... I've made pickles before and know how to. Too busy to try for now. At the moment I have Kimchi fermenting in the frig. ... 2nd thought I might just throw some of the nanar fingers into the kimchi jar.
Anyway, I cook and do BBQ. I don't know Texas or KC styles, so i do "MY STYLE" for which I get lots of compliments. ... I mostly like doing beef & briskets, for which I have been invited to cook in a locale/regional BBQ cook off. I wasn't interested & didn't have the time.
January 12th, I have to cook Brunswick stew & pulled pork for 60 people. You want to help??? i can get the beer, then we can sit back and watch the Butts burn.