Home |
Search |
Today's Posts |
![]() |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]() "JBSummer" > wrote in message ... > >> I would like a reason to step even one foot in the Bay Area. Is it > the ridiculous housing prices? Or the high crime and unemployment? The > muggy weather? The *** bars? Come on. Make me laugh. > > How about the Ghiaradelli chocolate factory? The restaurants? The closed BOA buildings (kinda a joke here in Charlotte)? Chinatown? The Presidio? |
|
|||
|
|||
![]()
golden gate park
|
|
|||
|
|||
![]()
golden gate park
|
|
|||
|
|||
![]()
Dana Myers > wrote in
m: <snip> >> That being said, I had the opportunity to repurchase the house I sold >> (June 1989) in June 1997, for only $10k offered price more than I'd >> sold it for. Bubbles happen here, too. > > Sure. The South Bay seems to be a little more prone to popping once > in a while. We're in Central Contra Costa... >> Patriarch >> Q newbie > > Whatcha cooked so far? Sunday, I did a couple of pork shoulders for pulled pork, sorta Carolina- style, as well as a rack of pork ribs, and about 5 pounds of grilled chicken, for the timid amongst the family. We had 12 for dinner, and very few leftovers. Used a variation of the dry rub recipe I found here last summer, and it worked well. I have done a full standing prime beef rib for Christmas the last three years. That puts a dent in the checkbook, but makes a memorable presentation. Got to love California winters, most years. I'll do at least 4 Costco pork butts weekend after next, along with all the sausage and chicken I can manage. It's the celebration for my mother-in- law's 80th birthday, and my job is to make sure it smells good in the neighborhood. Thanks for asking. I'll likely have questions when it comes to gearing up past the current equipment... Patriarch |
|
|||
|
|||
![]()
Dana Myers > wrote in
m: <snip> >> That being said, I had the opportunity to repurchase the house I sold >> (June 1989) in June 1997, for only $10k offered price more than I'd >> sold it for. Bubbles happen here, too. > > Sure. The South Bay seems to be a little more prone to popping once > in a while. We're in Central Contra Costa... >> Patriarch >> Q newbie > > Whatcha cooked so far? Sunday, I did a couple of pork shoulders for pulled pork, sorta Carolina- style, as well as a rack of pork ribs, and about 5 pounds of grilled chicken, for the timid amongst the family. We had 12 for dinner, and very few leftovers. Used a variation of the dry rub recipe I found here last summer, and it worked well. I have done a full standing prime beef rib for Christmas the last three years. That puts a dent in the checkbook, but makes a memorable presentation. Got to love California winters, most years. I'll do at least 4 Costco pork butts weekend after next, along with all the sausage and chicken I can manage. It's the celebration for my mother-in- law's 80th birthday, and my job is to make sure it smells good in the neighborhood. Thanks for asking. I'll likely have questions when it comes to gearing up past the current equipment... Patriarch |
|
|||
|
|||
![]()
patriarch < wrote:
> We're in Central Contra Costa... I was born and raised in the Diablo Valley. Moved to SoCal in 1984 and had to save up money for 16 years to move back, and I ended up over the Benicia Bridge ;-) >>Whatcha cooked so far? > > > Sunday, I did a couple of pork shoulders for pulled pork, sorta Carolina- > style, as well as a rack of pork ribs, and about 5 pounds of grilled > chicken, for the timid amongst the family. We had 12 for dinner, and very > few leftovers. Used a variation of the dry rub recipe I found here last > summer, and it worked well. I have done a full standing prime beef rib for > Christmas the last three years. That puts a dent in the checkbook, but > makes a memorable presentation. Got to love California winters, most > years. You're telling me, about those mostly mild winters. A full standing prime rib has occurred to me for the holidays as well, though I might have to invite more people :-) > I'll do at least 4 Costco pork butts weekend after next, along with all the > sausage and chicken I can manage. It's the celebration for my mother-in- > law's 80th birthday, and my job is to make sure it smells good in the > neighborhood. Sounds like you're well-qualified. Did you get a chance to visit the KCBS West Coast Championships in downtown Fairfield last weekend? Lotta good smells there, too, from a block away. > Thanks for asking. I'll likely have questions when it comes to gearing up > past the current equipment... Sounds like you could answer a few questions as easily as ask them ;-) Cheers! Dana |
|
|||
|
|||
![]()
patriarch < wrote:
> We're in Central Contra Costa... I was born and raised in the Diablo Valley. Moved to SoCal in 1984 and had to save up money for 16 years to move back, and I ended up over the Benicia Bridge ;-) >>Whatcha cooked so far? > > > Sunday, I did a couple of pork shoulders for pulled pork, sorta Carolina- > style, as well as a rack of pork ribs, and about 5 pounds of grilled > chicken, for the timid amongst the family. We had 12 for dinner, and very > few leftovers. Used a variation of the dry rub recipe I found here last > summer, and it worked well. I have done a full standing prime beef rib for > Christmas the last three years. That puts a dent in the checkbook, but > makes a memorable presentation. Got to love California winters, most > years. You're telling me, about those mostly mild winters. A full standing prime rib has occurred to me for the holidays as well, though I might have to invite more people :-) > I'll do at least 4 Costco pork butts weekend after next, along with all the > sausage and chicken I can manage. It's the celebration for my mother-in- > law's 80th birthday, and my job is to make sure it smells good in the > neighborhood. Sounds like you're well-qualified. Did you get a chance to visit the KCBS West Coast Championships in downtown Fairfield last weekend? Lotta good smells there, too, from a block away. > Thanks for asking. I'll likely have questions when it comes to gearing up > past the current equipment... Sounds like you could answer a few questions as easily as ask them ;-) Cheers! Dana |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
How much lump? | Barbecue | |||
"Qik Jim" lump? | Barbecue | |||
Big Lump In Lump Charcoal | Barbecue | |||
OT Lump ash | Barbecue | |||
Lump in SA | Barbecue |