Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: teesquare on November 23, 2011, 10:01:39 PM
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I hope you will all feel that this site is created by you and for you - because that is exactly what we are trying to do here.
Please post the features, and categories of topics you want see.
The main idea is that this site will promote food, fun, and frienship - and use the enjoyment of cooking as the common thread that binds us all.
The site will be evolving rapidly over the next few days as we plug in the categories and suggested features that will come from you.
Looking forward to this development!
You can reach me via PM or e-mail at: toomanywords101@yahoo.com
T
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A chat room would be nice if possible.
I feel this is going to be a good site
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Chat function may be installed tomorrow, as well as the catgories/topic
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Hi guys...I'm here..whasup and Happy turkey day.
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Welcome Pam!
We will be counting on you for for your abilities as a great cook- and most of all your "room-brightening" manner.
Great to have you! We will be building content rapidly - but really want your ideas and suggestions to make this a comfortable "home base" for folks that love to cook outdoors.
So - feel free to tell me what you want - and we will work on making it happen!
T
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Yall left the door open and I snuck in.
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Let all begin! Happy Thanksgiving to all!
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Really glad you are here Mike and Steve! I know you will contribute many good cooks and recipes and tips.
Looking forward to it!
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Your wish is granted!
Chatroom is set up and available. How would you like to use it Tommy? Scheduled chats on a topical basis? Or ...?
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Hi, everybody,
I finally came down off yesterday's turkey high to join in the fun and good times and good BBQ that this new site is going to offer. I'm looking forward to participating in this forum so let's get going with the fun.
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Your wish is granted!
Chatroom is set up and available. How would you like to use it Tommy? Scheduled chats on a topical basis? Or ...?
Just have it set up so anyone can just enter it and start chatting. Bradley forum has a chat button on top by the members button to get in with
Thanks
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Just a reminder....We need membership to make this work well...please mention the site to everyone you know that has an interest in cooking outdoors.
And - if you have any other suggestions for recruitment - please let me know.
Thanks!
T
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Your wish is granted!
Chatroom is set up and available. How would you like to use it Tommy? Scheduled chats on a topical basis? Or ...?
Is there a tab to get into the chat room? or is it a separate thread. Still wondering around in here today.
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Welcme Mike..it's been a while. Hello Steve and a big welcome to my friend Don - IR2dum, but dont' let the name fool ya. He is a smart puppy.
Where's the chat?
I have been chatting since I got online in '95. Met some great friends that way. That is how I learned how to use the puter..but then I went to college so I would know what I was doing.
Pammie ★*˚°。°
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Sorry I did not respond earlier.....turkey hangover ....will check with the admin. On the chat.
,,,,,
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Is there a members online list? that would be nice. I think I'm the only one here.. ★*˚°。°
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It's at the top of most of the pages as "Members"
http://www.letstalkbbq.com/index.php?action=mlist
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Chat function may be installed tomorrow, as well as the catgories/topic
WTG Tee..your good..
★*˚°。°
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Thanks Mike..I may figure this out..looks like we are the only ones here..we need more bodies..LOL ★*˚°。°
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tenpoint 5..gonna steal your thermometer..I love it Pammie ★*˚°。°
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Thanks for the invitation Tim. Hi to all the guys and girls I know and the ones who I will get to know. Good to see Mike the Pirate here.
Ken
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Yeah..TwoPockets is in the house..welcome Pammie ★*˚°。°
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Yeah..TwoPockets is in the house..welcome Pammie ★*˚°。°
Just stalking you Pammie.
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Pammie, glad to see you here. Thanks for the kind words. I'll try to live up to your expectations. Pammie is a great outdoor and indoor cooker. She has never cooked anything I wouldn't eat. She can take an ordinary recipe and turn it into a masterpiece. So much talent. I've tasted a few items she cooked and am now smitten. She is a very kewl lady.
Mike, I have heard a lot about you, but have never had the opportunity to talk to you or read about your great grilling ideas. I have watched a bunch of your videos and must say that they are very well done and very informative. Can't wait to see the rest of them.
TwoPockets, welcome to the party, glad to see you here. For those of you that don't know Ken, he is the world's leading authority on all things Academy Sports and Outdoors. He can tell you if they have it, what it costs, and when it will go on sale. A great man.
t2, I hope that you had a great Thanksgiving. Sorry about your indigestion at the end of the game Thursday night. It was a good game and the teams were pretty evenly matched. I hope that the powers that be reconsider and continue this great rivalry. Thanksgiving won't be the same without it. For those of you that don't know teesquare, he isn't your typical Aggie. He is intellligent and uses common sense in his gastroexperimentations. He has a fine tuned palate and puts recipes together like a maestro conducts the philharmonic. He makes some dry rubs that are so tasty. Ask him about his bacon candy.
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Gee....IR thanks - I feel...humbled. :)
Just getting back to the the ranch - went to Mineral Springs NC to cook a turkey for friends. Carried the SRG down there - and a good time was had by all. I will post some pics and recipes that I used for the brine and the dressing. it is a variation that is very hearty - and not real traditional - but it was well recieved.
Yep - I think the game was a synopsis of the entire history of the UT/A&M rivalry....Inevitably - Texas wins the majority , but it is almost always a great game, regardless of either schools ranking. Let us hope that lesser egos prevail in a decision to keep the tradition alive.
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Tim, Amen.
I would be very interested in hearing about your nontraditional brine and dressing. I've got a few extra turkeys in the freezer to experiment with. Krogers has them on sale for 24 cents a pound with a $20 purchase (limit 1)..so I made four trips to the store (so far) and got a 20 to 21 pounder everytime. I didn't even cook one for Thanksgiving. I visited friends who did the cooking. Now I have four huge turkeys and a TBE that only holds up to a 16 lb. bird. What to do? I'm probably going to have to go conventional and smoke them in the New Braunfels offset. Once you've had a smoked turkey, you'll never go back to oven roasted.
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IR..do you have a TBE or SRG? I got a 20lb'er in TBE..took about 2.5 hours..but it fit. Now the SRG can handle it. This summer I was asked to cook a couple of turkeys for the campground, they have the oil ones. I did the 20lb'er first..took it out, FTC'd it and put the smaller bird on. It was aobut 16lbs. When the big one was done. they guys took it out and cut it up, then we foiled the last one..not nearly as long as the first one. The results were fabulous. Everyone kept telling me how good they were. Being modest as I am, I accepted all the praise, but my TBE did all the work. Moral of the story: The campground now owns it's own TBE and will probably get another one.
My lil seester just got her TBE, I put it togeher last Monday. She did achicken, 20lb turkey Thursday and wangs, they were thrilled with it all. I need a commission from CharBroil. I have sold so many of these, TBE's, SRG's and Grill2Go's. 6 at least. Just go for it. Pam ★*˚°。°
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Yeah..TwoPockets is in the house..welcome Pammie ★*˚°。°
Just stalking you Pammie.
Ohhh..kinky..never been stalked before..this is my 1st time....LOL..your too funny. ★*˚°。°
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Is there a members online list? that would be nice. I think I'm the only one here.. ★*˚°。°
Pam, go to the Let's Talk BBQ main page that lists all the different topics:
http://www.letstalkbbq.com/index.php
Scroll down to the very bottom and you will see the "Members Online" listed.
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Tim, Amen.
I would be very interested in hearing about your nontraditional brine and dressing. I've got a few extra turkeys in the freezer to experiment with. Krogers has them on sale for 24 cents a pound with a $20 purchase (limit 1)..so I made four trips to the store (so far) and got a 20 to 21 pounder everytime. I didn't even cook one for Thanksgiving. I visited friends who did the cooking. Now I have four huge turkeys and a TBE that only holds up to a 16 lb. bird. What to do? I'm probably going to have to go conventional and smoke them in the New Braunfels offset. Once you've had a smoked turkey, you'll never go back to oven roasted.
IR2 smoke till 145F & finish in oven preheated to 450f
Will crisp up the skin!
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Is there a members online list? that would be nice. I think I'm the only one here.. ★*˚°。°
Pam, go to the Let's Talk BBQ main page that lists all the different topics:
http://www.letstalkbbq.com/index.php
Scroll down to the very bottom and you will see the "Members Online" listed.
Thanks twopockets ★*˚°。°
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IR2 smoke till 145F & finish in oven preheated to 450f
Will crisp up the skin!
LA, thanks for the info. Will do.
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Where is that chat button? Someone stold mine. ★*˚°。°