FlirtynFun Photography wrote:

Studies have shown in Texas and any place BBQ is cooked and consumed, there will be everlasting smiles on those who partake.
EVERYTHING gives you cancer now. If I stayed away from everything that gave one lab rat out of 100,000 cancer, I'd be the boy in the plastic bubble.
There's no reason for this thread to die. BBQ away folks.

Everything "is known to cause cancer in the state of california". Therefore, stay out of california and live long and happy lives


Sex has been shown to cause multiple diseases, some of which are fatal
                             (never have sex)

Alcohol kills brain cells
                                 (don't drink)

Driving cars has been shown to cause deaths
                                (don't drive)

Sports have been linked to multiple injuries, sudden cardiac arrest (baseball), and other life-shortening issues
                                   (don't play -or watch- sports)


You'll live much longer........ but it won't be worth living!

beta wrote:
Ode to Fred,

I love smoked meat,,, I will die.

(sing to the tune of 'O Christmas tree')

O' Beef Brisket
O' Beef Brisket
We know thou are delectable

O' Beef Brisket
O' Beef Brisket
We want you on our table

Thy flavor is delicious
You now are on our wish list

O' Beef Brisket
O' Beef Brisket
We know thou are delectable

studio36uk wrote:

From time to time I like a bit of hamburger smeared on bread raw with onion, salt and pepper, and maybe a dash of Tabasco.

We would get on very well.

Get some kibbe nyeah from your butcher too!

Randall D wrote:
Everything "is known to cause cancer in the state of california". Therefore, stay out of california and live long and happy lives


Sex has been shown to cause multiple diseases, some of which are fatal
                             (never have sex)

Alcohol kills brain cells
                                 (don't drink)

Driving cars has been shown to cause deaths
                                (don't drive)

Sports have been linked to multiple injuries, sudden cardiac arrest (baseball), and other life-shortening issues
                                   (don't play -or watch- sports)


You'll live much longer........ but it won't be worth living!

The quality of life or the quantity of life? For me, the answer is very clear. I just spent a week in the hospital. The doc stuck something down every orifice he could find and took samples of my innards (after another doc made me go sleepy night-night). Tomorrow, at 11:30 a.m., I will find out the lab results - do I live or do I die? It really doesn't matter at all. I will enjoy my cigarette, shot of scotch, and a nice T-bone for dinner regardless of the outcome. Worse comes to worse, some of you will mourn my passing, others will rejoice (have a great party - I'm down with that), and the circle of life will continue as it always has and always will.

Now, back to far more interesting things like BBQ. . . . . . . .

studio36uk wrote:

From time to time I like a bit of hamburger smeared on bread raw with onion, salt and pepper, and maybe a dash of Tabasco. A la steak tartare but without the egg or the capers. I am really fortunate that I have a local [Halal] butcher that actually grinds beef fresh every day and sometimes grinds batches more than once in a day. I have a lot more confidence in eating that raw [or even cooked] than burger meat from any supermarket where it may have been ground up 3 or 4 months ago, was then frozen only to be defrosted before putting it out on display, and has more Air Miles than I do.

For pork, I have a second non-Halal butcher who I can actually watch cutting what I want from the primal cuts and can certify the name of the farm the pig was raised on.

Rabbit, duck, goose, pheasant, venison, turkey, chicken, and other stuff are all available from local sources. Seafood as well.

I really consider it a great good fortune of life here in the UK that there is still an artesinal butchery industry, mostly family businesses with long standing local connections.

Studio36

I'll see your raw beef and raise you raw pork (nem chua)!

Lohkee wrote:

studio36uk wrote:
From time to time I like a bit of hamburger smeared on bread raw with onion, salt and pepper, and maybe a dash of Tabasco. A la steak tartare but without the egg or the capers. I am really fortunate that I have a local [Halal] butcher that actually grinds beef fresh every day and sometimes grinds batches more than once in a day. I have a lot more confidence in eating that raw [or even cooked] than burger meat from any supermarket where it may have been ground up 3 or 4 months ago, was then frozen only to be defrosted before putting it out on display, and has more Air Miles than I do.

For pork, I have a second non-Halal butcher who I can actually watch cutting what I want from the primal cuts and can certify the name of the farm the pig was raised on.

Rabbit, duck, goose, pheasant, venison, turkey, chicken, and other stuff are all available from local sources. Seafood as well.

I really consider it a great good fortune of life here in the UK that there is still an artesinal butchery industry, mostly family businesses with long standing local connections.

Studio36

I'll see your raw beef and raise you raw pork (nem chua)!

But not everyone is happy about this


Interesting article, just today:
Why, for the sake of animals and humans, I wish all butchers' windows looked like this
www.dailymail.co.uk/debate/article-2567 … -this.html

extract: "A high Street butcher in Suffolk has been forced to take down its window display, as shoppers are said to be offended by the sight of bits of dead animals.

Hanging pigs’ heads, limp rabbits and dead pheasants were upsetting the children.

The story may be ludicrous on the surface, but such silliness is indicative of something disturbingly wrong in our nation’s culture.

The senseless twits behind the hate campaign mounted against JBS Family Butchers of Sudbury say they are trying to protect their children from the ugliness of ‘mutilated carcasses’. ..."

Studio36

FlirtynFun Photography wrote:
Here's a link if you'd like to order some. Don't forget the sauce.
http://www.rudysbbq.com/page/home

Hey! The closest Rudy's is near Mr. Lohkee in Goodyear, AZ

Maybe I can live vicariously through him.

http://www.rudysbbq.com/page/locations/find/92115

I'll be in Albuquerque in October, so I can pick up a Rudy's feast then and there. Thanks!

Do they serve elk in restaurants in New Mexico? I've heard there is lots of elk hunting there. I want to rent a car and explore toward northern NM for a few days.

studio36uk wrote:
From time to time I like a bit of hamburger smeared on bread raw with onion, salt and pepper, and maybe a dash of Tabasco. A la steak tartare but without the egg or the capers. I am really fortunate that I have a local [Halal] butcher that actually grinds beef fresh every day and sometimes grinds batches more than once in a day. I have a lot more confidence in eating that raw [or even cooked] than burger meat from any supermarket where it may have been ground up 3 or 4 months ago, was then frozen only to be defrosted before putting it out on display, and has more Air Miles than I do.

For pork, I have a second non-Halal butcher who I can actually watch cutting what I want from the primal cuts and can certify the name of the farm the pig was raised on.

Rabbit, duck, goose, pheasant, venison, turkey, chicken, and other stuff are all available from local sources. Seafood as well.

I really consider it a great good fortune of life here in the UK that there is still an artesinal butchery industry, mostly family businesses with long standing local connections.

Studio36

Pork sashimi?

Yum!

*eyeroll

Katsung wrote:
Prior to moving to Los Angeles I used to hunt and raise almost all of my meat.  I rarely ate cows.

Now that I am in LA and its so hard to hunt here I have started eating more cows.   

However, cows cant compare to good deer or elk and home raised chickens.

Too bad America is so populated now and fewer people are hunting. 

Cant wait to get out of this city and state.

You can get buffalo at the farmers market in Santa Monica. Grass fed and actually tasts good without having to half cremate it. I get it for my son, he loves it.

Lohkee wrote:
The quality of life or the quantity of life? For me, the answer is very clear. I just spent a week in the hospital. The doc stuck something down every orifice he could find and took samples of my innards (after another doc made me go sleepy night-night). Tomorrow, at 11:30 a.m., I will find out the lab results - do I live or do I die? It really doesn't matter at all. I will enjoy my cigarette, shot of scotch, and a nice T-bone for dinner regardless of the outcome. Worse comes to worse, some of you will mourn my passing, others will rejoice (have a great party - I'm down with that), and the circle of life will continue as it always has and always will.

. . .

I recently hospice day very good friend through cancer till her death. I sincerely hope the doctors find nothing and you don't have to go through what my friend did with her 17 year old daughter at her bedside.

studio36uk wrote:

From time to time I like a bit of hamburger smeared on bread raw with onion, salt and pepper, and maybe a dash of Tabasco. A la steak tartare but without the egg or the capers. I am really fortunate that I have a local [Halal] butcher that actually grinds beef fresh every day and sometimes grinds batches more than once in a day. I have a lot more confidence in eating that raw [or even cooked] than burger meat from any supermarket where it may have been ground up 3 or 4 months ago, was then frozen only to be defrosted before putting it out on display, and has more Air Miles than I do.

For pork, I have a second non-Halal butcher who I can actually watch cutting what I want from the primal cuts and can certify the name of the farm the pig was raised on.

Rabbit, duck, goose, pheasant, venison, turkey, chicken, and other stuff are all available from local sources. Seafood as well.

I really consider it a great good fortune of life here in the UK that there is still an artesinal butchery industry, mostly family businesses with long standing local connections.

Studio36

Much the same in Italy. Local farmers, grass red, healthy looking cattle. Meat mostly sold by butchers or co-ops. American meat on the whole is nasty, hormones , excessive use of floor quinine antibiotics and other stuff banned in Europe.

Randall D wrote:
You'll live much longer........ but it won't be worth living!

My life not worth living?????....

I shoot the a-list and some of the most beautiful women in the world..
Snowboard, surf, kitesurf, mountain bike daily...
Eat really tasty food...

I'm 54 and my cholesterol is 105

Fred Greissing wrote:
My life not worth living?????....

I shoot the a-list and some of the most beautiful women in the world..
Snowboard, surf, kitesurf, mountain bike daily...
Eat really tasty food...

I'm 54 and my cholesterol is 105

and from a previous post of yours.......

Fred Greissing wrote:
I recently hospice day very good friend through cancer till her death. I sincerely hope the doctors find nothing and you don't have to go through what my friend did with her 17 year old daughter at her bedside.

You do realize my comments have been tongue-in-cheek, I hope.

I cared for my mother until her death; then my father a few years later. (cancer)

I watched my father-in-law fade for years becoming only a shell of a man. (alzheimers)

And my first wife. (cancer)

My parents? one smoked, the other didn't. One drank beer, the other didn't.

Father-in-law? Didn't smoke, never drank, grew much of his own food.

1st wife? Never smoked, never drank.

My point is that a little charred meat is not a clear indication of developing cancer.
And perfectly healthy lifestyles do not promise eternal good health.

Does a "healthy" help one live longer? Statistically, it probably does. But it is no guarantee. Everyone must decide what the risks are, based on diet, lifestyle, and family medical history; then decide if certain choices are worth it for them.

To live in fear of ingesting potential carcinogens -I am not accusing you of that fear- is not good living to me. I poked a little fun at your comment to goad others into thinking about the issue.

Is grilled food a risk? Possibly. But considering the chemicals spewed into our air and water daily (and the mystery toxins injected into our groundwater from the fracking process), nuclear reactor leaks spreading across the country, medications released into the market without adequate testing, genetically modified foods -of which our esteemed congress deemed we do not have the right have them truthfully labeled- and I begin to think that a grilled piece of beef/pork/chicken is a very small risk indeed.

I only intended to jokingly "nudge you in the ribs" as it were, and hope you weren't offended by it.

BTW I'm older, my cholesterol is barely higher than yours. (not that I'm competing, mind you). And even though I played with mercury as a child, the voices in my head say I'm very sane and quite intelligent. {chuckle}

Final thought: No one gets off this planet alive (your physical body, anyway). Make your time here count for you and worth it for others

Bye.

Fred Greissing wrote:
I recently hospice day very good friend through cancer till her death. I sincerely hope the doctors find nothing and you don't have to go through what my friend did with her 17 year old daughter at her bedside.

Thank you for the good thoughts Fred. As it turns out, I just got back from the doc's office and it looks like (mods/admins willing) you folks are going to have to put  up with my shenanigans for a while longer. Everything came out o.k. (pardon  the pun) 

Lohkee wrote:

..............It really doesn't matter at all. I will enjoy my cigarette, shot of scotch, and.......

Wait....what happened to your $300- pour the alcohol down the sink initiative?

Lohkee wrote:

Thank you for the good thoughts Fred. As it turns out, I just got back from the doc's office and it looks like (mods/admins willing) you folks are going to have to put  up with my shenanigans for a while longer. Everything came out o.k. (pardon  the pun) 

Great news, Man.

Fred Greissing wrote:
I recently hospice day very good friend through cancer till her death. I sincerely hope the doctors find nothing and you don't have to go through what my friend did with her 17 year old daughter at her bedside.

Lohkee wrote:
Thank you for the good thoughts Fred.

Sending you the same prayers/thoughts.

Lohkee wrote:
As it turns out, I just got back from the doc's office and it looks like (mods/admins willing) you folks are going to have to put  up with my shenanigans for a while longer.

I certainly hope so!

Lohkee wrote:
Everything came out o.k. (pardon  the pun) 

OK, you opened the pun-gate. Glad it came out alright; usually does unless they forget to deflate the balloon!

Cherrystone wrote:
Wait....what happened to your $300- pour the alcohol down the sink initiative?

What? I'm the only one here who has had a bout of spontaneous stupidity (albeit with good intentions) after they've had a few?

FWIW, not all of the news was great today. Apparently I have some bacteria growing in my gut that can (with high probability) lead to ulcers or eventually stomach cancer. The doc put me on a cocktail of drugs ti kill it off that I will start tomorrow when my prescription is filled - he emphasized that these drugs do not mix with alcohol **at all** and told me in no uncertain terms that I would be a very very unhappy camper if I ignored his warning. So, ironically, it looks like I'm going to be totally dry after all. 

The "powers that be" in this universe have fired a warning shot across the bow. I've been given a second chance and I'm going to take it! That said, none of this changes in anyway the message behind my previous posts (quality of life v. the quantity of life). One has time to think when driving across the desert. Given a choice between death and a drink, I'm thinking that maybe alcohol does not really add much to the "quality of life" side of the equation given the alternative. Does this mean that I will never again enjoy a drink? Not at all. It simply means that I, not alcohol, will be in charge when the time comes.

Happy now?

Lohkee wrote:
FWIW, not all of the news was great today. Apparently I have some bacteria growing in my gut that can (with high probability) lead to ulcers or eventually stomach cancer. The doc put me on a cocktail of drugs ti kill it off that I will start tomorrow when my prescription is filled - he emphasized that these drugs do not mix with alcohol **at all** and told me in no uncertain terms that I would be a very very unhappy camper if I ignored his warning. So, ironically, it looks like I'm going to be totally dry after all. 

The "powers that be" in this universe have fired a warning shot across the bow. I've been given a second chance and I'm going to take it! That said, none of this changes in anyway the message behind my previous posts (quality of life v. the quantity of life). One has time to think when driving across the desert. Given a choice between death and a drink, I'm thinking that maybe alcohol does not really add much to the "quality of life" side of the equation given the alternative. Does this mean that I will never again enjoy a drink? Not at all. It simply means that I, not alcohol, will be in charge when the time comes.

Happy now?

guessing - h. pylori = lovely stuff. See my PM

The good news is that after the course of antibiotic treatment you can go back to your old habits... including eating vast quantities of meat.

The bad news is that likely they will put you on a long term preventative / protective drug as well, though they, too, come with a down side.

Studio36

Jim Ball wrote:
I used to do a little competition BBQ cooking.

Jim, you're killing me with hunger!

Cherrystone wrote:
Wait....what happened to your $300- pour the alcohol down the sink initiative?

Lohkee wrote:
What? I'm the only one here who has had a bout of spontaneous stupidity (albeit with good intentions) after they've had a few?

At least you have the cover of alcohol!
I've been 'spontaneously stupid' with no excuse!

Lohkee wrote:
Happy now?

Only happy that your condition is treatable (and not any worse). Wishing you the best.

scrymettet wrote:
When should we show up ?
We will bring beers

+1 that looks amazing!

Lohkee wrote:

What? I'm the only one here who has had a bout of spontaneous stupidity (albeit with good intentions) after they've had a few?

FWIW, not all of the news was great today. Apparently I have some bacteria growing in my gut that can (with high probability) lead to ulcers or eventually stomach cancer. The doc put me on a cocktail of drugs ti kill it off that I will start tomorrow when my prescription is filled - he emphasized that these drugs do not mix with alcohol **at all** and told me in no uncertain terms that I would be a very very unhappy camper if I ignored his warning. So, ironically, it looks like I'm going to be totally dry after all. 

The "powers that be" in this universe have fired a warning shot across the bow. I've been given a second chance and I'm going to take it! That said, none of this changes in anyway the message behind my previous posts (quality of life v. the quantity of life). One has time to think when driving across the desert. Given a choice between death and a drink, I'm thinking that maybe alcohol does not really add much to the "quality of life" side of the equation given the alternative. Does this mean that I will never again enjoy a drink? Not at all. It simply means that I, not alcohol, will be in charge when the time comes.

Happy now?

I don't understand pouring perfectly good booze down the drain.

Seems like a symbolic gesture at best and a meaningless one if you don't keep with the program.

As for the rest of it I hope that everything turns out ok

KungPaoChic wrote:
I don't understand pouring perfectly good booze down the drain.

I do believe my opening sentence confessed to a bout of spontaneous stupidity. As it turns out, I could have kept and drank it. I'll explain later.

KungPaoChic wrote:
Seems like a symbolic gesture at best and a meaningless one if you don't keep with the program.

I had a followup with my regular doc today. He blew a gasket when I told him that I was going to go "cold turkey" when my script was filled. He ordered me to keep drinking but to reduce my intake by one shot a day until I was "clean." Turns out that for heavy drinkers, going "cold turkey" can very easily kill you. I was a bit surprised by this and so did some research when I got home. Turns out my doc is a pretty smart cookie - One shot less than I had the day before is the new routine until I am clean. And so the countdown begins. A bottle of Blue Label wasted. Sigh.

Those who have abused alcohol for a long time would be very well advised to talk with their doc before doing anything.

KungPaoChic wrote:
As for the rest of it I hope that everything turns out ok

I appreciate your compassion. Thank you.

FlirtynFun Photography wrote:
I'll then bring it in the house, cover it in foil and "finish" it in the oven at 250 degrees for 7-8 hours.

Oh, the Humanity!

But you obviously know your bbq, so anything beyond 140 degrees meat temp isn't contributing to the flavor. And for the rookies out there, the "smoke ring" isn't formed just due to being exposed to smoke. In reality, if you have smoke billowing out, you're not cooking it right. But don't let that stop you from getting another beer.

When I was cooking bbq, there was never enough room in my oven to finish what I had on. Besides, I didn't want to put any more heat into my house than living in central Texas was doing on its own. The cooking chamber of the pit I hand-built was 3/8" thick, over 9' long, and 30" diameter on a tandem-axle trailer I also built. I used to help at the church once a month and cook 84 whole chickens at a time. Once, we put 96 chickens, but they were touching each other and didn't look as pretty. At Thanksgiving, I'd cook around 25 turkeys at a time.

I once participated in feeding US Army troops returning from the first Iraq war and their families at Fort Hood. There were about 30 bbq pits cooking for almost 10,000 people. I cooked 27 briskets at one time, then cooked 200 chicken halves at the same time. The pit got to be too much work, so I sold it to a neighbor who was always borrowing it to use in bbq competitions.

My favorite thing to cook and eat is pork butt. I inject them with a special concoction, then they get a rub, and onto the pit they'd go. So not to waste the wonderful juices dripping from the butts, they'd be placed on an upper rack with briskets below. The briskets were basted with these juices and... mmmm bbq.

It's been a couple of years since I last smoked any meat. All our kids have moved on and out, so it's not like the days when our oldest daughter, who played trombone in band, would have the entire low brass section over. She was the only girl in the section and, as we all know, teenage boys can really eat. I'd cook a minimum of a pound per person, usually a lot more.

Now you've got me thinking about pulling out my Weber Smokey Mountain and cooking a couple of pork butts and a brisket. The WSM has two racks, so I can still put the butts above the brisket and not waste the juices.

Thanks for bringing me down bbq memory lane. Enjoy your wonderful brisket (btw, nice smoke ring on the one pictured) and have a great holiday weekend.

FlirtynFun Photography wrote:
Sorry to revive this old thread but I'm about to put a USDA prime brisket on the grill.
I've altered my technique a bit...it starts with a 1/4 bottle of Special Shit BBQ rub www.specialshit.com mixed with a half cup of brown sugar.
I put the rub on last night and let it sit covered in the fridge overnight.
This morning while firing up the smoker, I'll inject beef broth in the brisket and put it on the smoker, fat side up for 2-3 hours.
I'll then bring it in the house, cover it in foil and "finish" it in the oven at 250 degrees for 7-8 hours.
I'll come back and post the results.
Happy Labor Day!

For something different try smoking some pork/pig's cheeks. Big ones [2-3+ pounds] if you can get them. Nearly the same technique. They are lean and so may do well bacon wrapped. Better than ribs.

Studio36

studio36uk wrote:
For something different try smoking some pork/pig's cheeks. Big ones [2-3+ pounds] if you can get them. Nearly the same technique. They are lean and so may do well bacon wrapped. Better than ribs.

Hmmm. Probably not going to happen in Texas.

Cherrystone wrote:
http://www.kitchendaily.com/read/bacon- … pt=hp_bn18

I purchased homemade bacon at a market in northern Michigan last Monday.  Delicious!!

portraiturebyBrent wrote:
One of my favorite things to bbq is bacon-wrapped, stuffed chicken thighs. Not my original recipe, per say, but can be modified to your tastes. This took second place out of 87 entries in Cook's Choice at a bbq competition which included some of the big name, as-seen-on-tv, traveling bbq competitors. Got paid $600.

Start with boneless, skinless chicken thighs, bacon, jalapenos that have been cut in half lengthwise, slivers of onions and cheese (I always use Emmental) cut in strips. Lay out two pieces of bacon perpendicular to each other and lay a thigh in line with one of the bacon strips. Place a jalapeno half, sliver of onion, and strip of cheese in the thigh, then role it up and secure with the bacon. Use your favorite bbq rub and smoke for 2 to 3 hours at no more than 250 degrees. Otherwise, the cheese might melt out and you'll be sad.

Dang it! Now I'm thinking about making a run to Sam's this morning for meat.

Yum...may have to add to the mix!
Putting some Chappell Hill sausage on later too. http://www.chsausage.com/
I like it even better than Elgin sausage

Bobby C wrote:
No comment.

Looks like something out of "Silence of the Lamb(chop)s".

My sincerest apologies.