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Focht Up

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Everything posted by Focht Up

  1. Loochie has grown fond of using the word "dude" a lot. Is he trying to appear to be cool rather than a geek?
  2. Thanks for the tip about wrapping. I will definitely do that when the time comes. When I cooked a slab of ribs recently, I was also worried that if it got too tender, it would fall into the coals. Fortunately that didn't happen and they were very good. When I cooked hamburgers, I let the coals go a little longer and ash over a bit, and also never put the lid on. That's what their website says to do, and they turned out awesome. By the way, I bet if you let them know you have a lot of smoke escaping from the lid, they would replace it. I had a problem with something and they replaced it immediately. Happy BBQing!
  3. Thanks for the info. Good point on adding additional charcoal during a cook. I'm hoping I won't have to. When I try a brisket, we'll see. I see very little smoke coming out from under the lid - it seems to fit very well. I used the grill configuration for the hamburgers and hot dogs, and it came out very good, with a bit of smoky flavor. What was the issue when you tried to grill? In any case, me experience so far with the PBC has been very positive.
  4. "She probably read some stuff in her player moms text group." I laughed my ass off at this; good post.
  5. I bought a PBC recently. It's very easy to use, and there is no real assembly required. So far I've cooked pork ribs, hamburgers/hot dogs, and cornish game hens. All were excellent. My previous smoker was a pellet smoker, which is the easiest thing available, but I was never able to get that smoky flavor in the meat. With the PBC, I just throw a couple of chunks of wood on the charcoal, and the result exceeded my expectations. I'm cooking a big salmon filet this weekend, and am looking forward to hanging a pork butt and brisket in the near future. I'm very happy with the PBC so far. I had a WSM years ago, and I thought it sucks that so much smoke and heat escapes from the little door at the bottom. I know you can upgrade with a Cajun Bandit or whatever, but why must they sell it in a shitty condition which requires you to spend extra money and time to fix it. They should do that for their customers up front. Just my opinion.
  6. Loochi: how dare you disagree with me, you are banned!
  7. "It's happening because they want it to happen." That's the greatest spin Loochy has ever dumped into the trough for his subscribers. Awesome.
  8. Was Jackson seen wearing some Longhorn gear? Because that would pretty much guarantee he'll choose UT.
  9. We picked up some catfish and shrimp from Cherry Creek Catfish. They somehow got the fried fish to become flavorless. The service sucked also, won't be going back for a while.
  10. And it would be appreciated if people could refrain from quoting him
  11. Looks like smu is getting their machine cranked up again.
  12. It's too early to tell.
  13. Sounds like she was trying to hook up with someone on texags
  14. Focht Up

    Sammiches

    Good looking sammich, but I doubt I would have gone there. West campus is crazy to navigate with like 10,000 pedestrians walking through every intersection
  15. I'd eat that
  16. I volunteer to help in the recruiting of his mom.
  17. They need some gay nickname for him, like pricey or price-o. Maybe coachie.
  18. Breakfast hamburger - had a leftover patty, added tomato, onion, cheese, egg sunny side up
  19. Haha...I know it's weird, but actually a great combination of flavors. Will do it again.
  20. Quick snack using random shit in the kitchen: I had one hot dog bun sitting around, cut it in half. Add peanut butter and pickle. Add some honey - the thick stuff that you have to scoop out with a spoon.
  21. Exactly. We would have scored anyway
  22. I got some lunch takeout the other day from Whitfields (Austin): brisket and potato salad. Both were excellent, I'd recommend.
  23. I use this one, but still trying to get it hotter by adding more ghost peppers. https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/ghost-pepper-hot-sauce-recipe/
  24. Dude, I like your style
  25. So, does that mean Stowers is about to de-commit?
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