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| The Conversation Pit This is where EVERYTHING else goes. No subject is too mundane. How's the weather in your area? Did your kid cut his first tooth? Really, what do you think about the President? And don't get me started on Cummins and Duramaxes. Have at it! |
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#1
Tue, August 18th, 2009, 11:42 AM
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Can anyone argue with a double thick, medium-rare t-bone?
 ..... with whatever accessories that suit ya 
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Never argue with an idiot. He'll drag you down to his level and then beat you with experience!!!  '05 F150 FX4 SCAB K&N FIPK Magellan Navigation System Full Boar Performance SIDO exhaust Gryphon PHP Programmer w/ custom tunes 4UCam wireless backup cam |
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#2
Tue, August 18th, 2009, 12:17 PM
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completely forgot about venison, we never buy red meat or chicken. We hunt deer and raise rabbits as an FFA project so we never need to buy anything but pork.
*I think its funny that I posted this in the 'conversation pit' because around here a 'conversation pit' usually has a built in firebox. 
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#3
Tue, August 18th, 2009, 12:56 PM
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Now that we know what we like on a bbq, here's something to cook 'em on
 bbq1.jpg nascar-bbq-grill_bmytj_48.jpg hemi-powered-barbecue-grill.jpg BBQSemi1.jpg
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Never argue with an idiot. He'll drag you down to his level and then beat you with experience!!! '05 F150 FX4 SCAB K&N FIPK Magellan Navigation System Full Boar Performance SIDO exhaust Gryphon PHP Programmer w/ custom tunes 4UCam wireless backup cam |
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#4
Tue, August 18th, 2009, 01:00 PM
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I know someone with a revolver shaped bbq pit. lol, not much space but there is enough for a few chickens. Also know someone who is in the process of making a nascar pit out of some late '60's sports car, dont remember what it is though.
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#5
Wed, August 19th, 2009, 12:40 PM
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Ok sounds like y'all are talking about what you put on your grill? But if you are strickly talking BBQ then Pork is the only way to go. I live right next to the BBQ capital Memphis, TN. There are so many great places to eat, Rendezvous, Corky's, Interstate, Neely's and the list goes on and on. There is nothing like a boston butt that has been slowly smoked for over 8 hours or a good set of ribs, wet or dry! I'm hungry just from typing this!
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#6
Wed, August 19th, 2009, 01:52 PM
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Haha, I still like the texas bbq(except Saltlick, yeah the manager gave me over $1000 for my 4-H), especially fajitas.
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#7
Wed, August 19th, 2009, 06:26 PM
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I like it all, but my favorite is marinated Tri-Tip slow-cooked in my home made vertical BBQ barrel.
The meat hangs above the heat source, (charcol) on a hook that hangs on a rod that goes across the barrel. The lid goes on. About 1.5 hours into it I will drop some wet applewood chips onto the coals, and put the lid back on It is sorta a smoker/cooker all in one. Takes about 2-2.5 hours, but gotta tell you it is outstanding.
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