Chett. L
is one Smokin' Farker
- Joined
- Jun 30, 2014
- Location
- Los Angeles California
1. I wish you could smell this.
2. Oh I wish they had smellavision!
Ed
That's Funny!:clap2:
1. I wish you could smell this.
2. Oh I wish they had smellavision!
Ed
How about "sammie" instead of sandwich?
Gimme a break...
Za is acceptable in Scrabble. I don't believe many would have heard of it otherwise.
Agreed!
I heard another one the other night while watching pizza oven comparisons…
“Hey welcome to the channel everyone! Today we’re goin to cook some “za” to compare these ovens and see how they do!”
Za? ZA?? Really, your so freaking lazy that you can’t say PIZZA?
If I ever hear “Today lets make a brisky za sammie” I’ll do a back flip :biggrin1:
I remember Jim. He posted here and there, years ago. He seemed like a very nice person. :thumb:
First, you can use the minion method with anything. It's just a technique and doesn't depend on a product. Heck it's what I've been using since I was a kid. Somewhere along the line it got a name that became popularized, but it was just how we were taught to build fires.
jminion
is one Smokin' Farker
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Join Date: 07-07-04
Location: Federal Way WA
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I stumbled on a fireup method a few years ago and it has made the trip interesting. I teach BBQ for the Western BBQ Assoc so I'm always looking for new techniques that I can pass on.
Hopefully I can add something.
Cheers!
Jim
__________________
Jim
www.twoloosescrewsbbq.com
Ole Hickory EL/EDx
WSM
Primos
Klose
couple of Ranch kettles
Jeremy, how about a nice brisky za sammie?
Around here:
“pellet pooper”
I think what gets me riled up is the ultra high end equipment and super-premium meats. I know it’s marketing but come on! “ we will start with a wagyu brisket at about $200 and then throw that beauty on our $4600 smoker “. To me bbq comes from taking cheap cuts and making something delicious on equipment that a working person can afford. I smile thinking of gatherings where a ham, pork shoulder, or turkey was smoked on a Weber kettle with homemade baked beans and potato salad as sides. The “showing off” is taking these humble items and getting smiles and “mmmms” from those you care about. That is the bbq I know and love.
Agreed!
I heard another one the other night while watching pizza oven comparisons…
“Hey welcome to the channel everyone! Today we’re goin to cook some “za” to compare these ovens and see how they do!”
Za? ZA?? Really, your so freaking lazy that you can’t say PIZZA?
If I ever hear “Today lets make a brisky za sammie” I’ll do a back flip :biggrin1:
I think what gets me riled up is the ultra high end equipment and super-premium meats. I know it’s marketing but come on! “ we will start with a wagyu brisket at about $200 and then throw that beauty on our $4600 smoker “. To me bbq comes from taking cheap cuts and making something delicious on equipment that a working person can afford. I smile thinking of gatherings where a ham, pork shoulder, or turkey was smoked on a Weber kettle with homemade baked beans and potato salad as sides. The “showing off” is taking these humble items and getting smiles and “mmmms” from those you care about. That is the bbq I know and love.