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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Sorry all,
Punishing work schedule has meant I haven't been either dropping in here or Q'ing (except for Sunday - 3 racks spares and a 10lb turky breast) for a while now. Anyway, I was shocked and dismayed to see that the Hound has gone on. I never met him in person, but he seemed like a great Q temple master and all around decent bloke. It is obvious that he will be sorely missed. My sympathies to his family and friends. I also saw some posts about helping his family. If anyone has set up a bank account or fund, please mail me off the group and I will contribute either via international wire or CC.. Sorry - I don't have a US dollar based checking account. Other than that, I'm off to the butchers tomorrow to buy the best damn piece of meat I can find, a case of good brew and a bottle of good whisky. I'll eat and drink the lot (with help) and do it in his honor. We all go on at some time. Sadly, that time comes all too soon for many. Respect. Remember. Recreate his Recipes. adm |
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![]() "adm" > wrote in message ... > Sorry all, > > Punishing work schedule has meant I haven't been either dropping in here or > Q'ing (except for Sunday - 3 racks spares and a 10lb turky breast) for a > while now. > > Anyway, I was shocked and dismayed to see that the Hound has gone on. > > I never met him in person, but he seemed like a great Q temple master and > all around decent bloke. It is obvious that he will be sorely missed. > > My sympathies to his family and friends. > > I also saw some posts about helping his family. If anyone has set up a bank > account or fund, please mail me off the group and I will contribute either > via international wire or CC.. Sorry - I don't have a US dollar based > checking account. > > Other than that, I'm off to the butchers tomorrow to buy the best damn piece > of meat I can find, a case of good brew and a bottle of good whisky. I'll > eat and drink the lot (with help) and do it in his honor. > > We all go on at some time. Sadly, that time comes all too soon for many. > > Respect. Remember. Recreate his Recipes. > > adm > > Like some others here I am contributing to Hound's family. I don't know how to tell you how to contribute except to just put some Lb Sterling in an envelope and send it on. I'm sure the banks here will know what to do with it. In regard to Hound's recipies, I just finished putting up a couple of yard birds that were marinated in Hound's brine for two days. As usual the skin was useless, but the meat was so succulent you could die for. For the innocent offset BBQ'ers I did lump over some previously burned down logs and then added a chimney of live lump on top. Added about a half chimney of cold lump at the one hour mark. Fire maintained at ~250° at the dome for the whole time. There were no spikes or drops. Four point five pound birds (2) were done to 165° in two hours. Bird closest to the firebox was done ten minutes before the second bird. Brick |
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