Nothing beats genuine, quality BBQ

[cthulufhtagn]

too bad you can't bbq in the RAIN, wtf why is it raining in california in mid-may!? rain's usually been gone for a month by this point

 

[Reign in Acai]

And no, I'm not talking about fucking Arby's.

Arby's is fucking gdlk (had it today), totally shat on the carne asada that I barbecued that came out as stringy as Tila Tequila's G. Though that was of no fault of my own, the cuts of meat should have never been sold in such a form.

Burgers aside, I'm digging slow cooking much more than grilling. The sensation of biting into tender meat that is barely clinging to the bone trumps flesh that is overly charred. You have to baby sit that sheet like a newborn, and too much is contingent on flame dispersion. A shitty grill will cook meat unevenly, ie. a flame of lucifer on one tiny quadrant, with nothing but tiny tongues adjoined.

In closing, try the Arby's 13 hour Brisket, meat was as flavorful as Cassidey Rae's beef curtains. One could imagine.


Feeeeed Meeee!


:Spam:

 

[General Zod]

We have a smoker, but I don't love it. as Jerry points out, there are just too many factors that go into cooking low and slow. And while nothing is more rewarding than a perfectly cooked ribbed that cooked for half a dozen hours, nothing is more frustrating than an overcooked rib that cooked for half a dozen hours. The wife is going to try this blasphemous oven rib recipe on Sunday...

http://www.nytimes.com/2011/04/06/dining/06ribs.html?pagewanted=all&_r=0
http://www.nytimes.com/2010/06/30/dining/30curiousrex.html?ref=dining