Smells like BBQ.
Nothing better than the smell of a BBQ drifting through your bedroom window while you're posting on Totse. I can't wait to eat, stuff seems to taste so much better when it's barbecued - amiright? There's something about burgers cooking in their own fatty grease, sizzling away until perfection... It's heavenly. I'm about to have a food orgasm :thumbsup:
Comments
Hey, I like my shit plain, no need to spoil it with ketchup, bbq sauce or mayo[aka cum; lol who ever likes that?]
Planning on getting some pollo empanizado with a 'guisado de patatas.' Damn spics cook good.
Yeah, I never put ketchup or anything on my burgers :thumbsup: I like my stuff plain, maybe with some cheese or something. Never really have been too much of a sauce fan.
Cooking bbq. Get outside and do it yourself nigger!
Add beer into that equation and I'm with you all the way :thumbsup:
I made this BBQ the other day - cut a gas bottle in half, welded on some bits of scaffold for legs and used a grill from a fire pit.
I made cooked a whole side of belly pork on it - had marinated it in jerk marinade.
20g of sea salt
20g black peppercorns
20g pinmento
10g mace
10g cinnamon
1 onion 5 bay leaves
5g thyme leaves
4 scotch bonnet chillies
2 tablespoons of honey
juice from 3 limes
blend all of the stuff up and marinate the meat for at least 12 hours - sometimes I leave it 3 days.
Cooked the pork in the oven for 3 1/2 hours on a low temp and then gave it 20 minutes on the BBQ.
It was good.
Home made BBQ units are great
haha thats bad ass. Good size for a lake or River.
:thumbsup:
Welcome to totse.info, and I am glad to see another member with interest in cooking popping up. I have never had craft brewed cider before, is it "hard" cider, and if so what do you figure the % to be?, is it cloudy or filtered?
C/O
"mmm, wild boar and apple, a little fresh thyme, rosemary and marjoram, hell yeah, I think some sausages are in my future(no gay)"
I haven't been hunting for so long.
It's an apple wine from a local farmers market. I've never tried it but it was suggested to me by a work colleague, I'm going there to pick some up early on tomorrow so I'll give it a pre-party taste test and let you know how it is.
Apparently it's aimed at the tourist market so I'm expecting filtered and a relatively low ABV (10-12%).
Yea, a lot of ciders aren't distilled so it probably won't be too high..
Heck yeah!, operation Bambi Broiler, for sure! Venison is quite lean, and if someone asks for it well done I hope they have good strong teeth. You likely have either tenderloin, or sirloin, both are excellent cooked rare to medium, with just a little season salt tossed on towards the end. If you want some suggestions for sides, or other help, ask away.
C/O
The best beef in the world
If a cider was distilled, it would no longer be cider. It would be Calvados / Applejack / Cider brandy.
oh... good to know. Although isn't Applejack also not distilled (isn't it jacked?)
and wouldn't it just be apple brandy in lieu of cider brandy?
thanks for informing me of calvados, I wouldn't mind trying it next time I have the 50 bucks to blow on the 26:thumbsup:
Now if only the rain would piss off. It has been raining here for literally the last month straight. All the fields look like lakes, and the rivers are stupid high. Shit needs to dry out
I'm hearing ya a_d. It's been raining and blowing a fucking gale here for about a couple of weeks on & off. (mostly on) :mad:
fucking this