Medium heat/offset:
https://postimg.org/image/3yrpgrl5x/
https://postimg.org/image/lc1zvolmt/
https://postimg.org/image/511vziebp/
https://postimg.org/image/r08amu5hh/
World's oldest profession:
https://postimg.org/image/d7tvqr4at/

On Saturday, January 27, 2018 at 12:11:10 PM UTC-6, Sheldon wrote:
>
> Medium heat/offset:
> https://postimg.org/image/3yrpgrl5x/
> https://postimg.org/image/lc1zvolmt/
> https://postimg.org/image/511vziebp/
> https://postimg.org/image/r08amu5hh/
> World's oldest profession:
> https://postimg.org/image/d7tvqr4at/
>
>
Ribs look really good but you can keep that corn.

On 1/27/2018 3:25 PM, wrote:
> On Saturday, January 27, 2018 at 12:11:10 PM UTC-6, Sheldon wrote:
>>
>> Medium heat/offset:
>> https://postimg.org/image/3yrpgrl5x/
>> https://postimg.org/image/lc1zvolmt/
>> https://postimg.org/image/511vziebp/
>> https://postimg.org/image/r08amu5hh/
>> World's oldest profession:
>> https://postimg.org/image/d7tvqr4at/
>>
>>
> Ribs look really good but you can keep that corn.
>

The corn actually looks un-cooked!

Some like it very slightly cooked, others prefer grille marks:

https://media3.s-nbcnews.com/j/newsc...line-large.jpg

https://www.today.com/recipes/grille...popcorn-t95331


Ingredients

Grilled Corn
6 ears corn, husk on if possible with outer leaves removed
1/2 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper

Preparation

For the Grilled Corn:

Blanch the corn in boiling salted water for 5 minutes. Pull back the
remaining light green husk, removing the silk and tie at the base with a
piece of the outer husk. Rub the corn with the olive oil and season with
salt and pepper to prep it for the grill. Grill the corn on medium high,
turning until all sides are lightly charred.

On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
wrote:

>On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
>
>> Medium heat/offset:
>> https://postimg.org/image/3yrpgrl5x/
>> https://postimg.org/image/lc1zvolmt/
>> https://postimg.org/image/511vziebp/
>> https://postimg.org/image/r08amu5hh/
>
>Those are ribs you cooked on the grill 8.5 years ago without any wood
>smoke. Those are not most definitely not barbecue - those are grilled
>ribs on a gasser.
>
>I thought you dug a hole in the ground and let a fire burn for 2 days
>for your "barbecue" - what gives?
>
>-sw

That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
has to be OVERcooked and PULLED into stoopid shreds.
PULLED PORK = RUINED PORK[period]
And there is no such thing as good BBQ sauce, it's all overly sweet
ejaculate.
If'n yoose ignoranus jerkoffs had half a brain you'd realize that
"pitmaster" means someone who cooks over a PIT... a hole dug in the
ground... PITmaster has not a whit to do with Toys R Us smokers.

On Sat, 27 Jan 2018 20:49:14 -0500, wrote:

>On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
>wrote:
>
>>On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
>>
>>> Medium heat/offset:
>>> https://postimg.org/image/3yrpgrl5x/
>>> https://postimg.org/image/lc1zvolmt/
>>> https://postimg.org/image/511vziebp/
>>> https://postimg.org/image/r08amu5hh/
>>
>>Those are ribs you cooked on the grill 8.5 years ago without any wood
>>smoke. Those are not most definitely not barbecue - those are grilled
>>ribs on a gasser.
>>
>>I thought you dug a hole in the ground and let a fire burn for 2 days
>>for your "barbecue" - what gives?
>>
>>-sw
>
>That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
>Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
>has to be OVERcooked and PULLED into stoopid shreds.
>PULLED PORK = RUINED PORK[period]
>And there is no such thing as good BBQ sauce, it's all overly sweet
>ejaculate.
>If'n yoose ignoranus jerkoffs had half a brain you'd realize that
>"pitmaster" means someone who cooks over a PIT... a hole dug in the
>ground... PITmaster has not a whit to do with Toys R Us smokers.

What does it matter, they're all forms of cremation.

Sqwertz wrote:
>penmart01 wrote:
>
>> That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
>> Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
>> has to be OVERcooked and PULLED into stoopid shreds.
>> PULLED PORK = RUINED PORK[period]
>> And there is no such thing as good BBQ sauce, it's all overly sweet
>> ejaculate.
>> If'n yoose ignoranus jerkoffs had half a brain you'd realize that
>> "pitmaster" means someone who cooks over a PIT... a hole dug in the
>> ground... PITmaster has not a whit to do with Toys R Us smokers.
>
>That you for another glorious outburst!
>
>https://en.wiktionary.org/wiki/pitmaster
>
>A "pit" is anything used for smoking meat. It us hardly ever a hole
>in the ground, but rather an apparatus made of steel, ceramic, and/or
>bricks.

Uneducated texASS!

wrote:
> On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
> wrote:
>
>> On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
>>
>>> Medium heat/offset:
>>> https://postimg.org/image/3yrpgrl5x/
>>> https://postimg.org/image/lc1zvolmt/
>>> https://postimg.org/image/511vziebp/
>>> https://postimg.org/image/r08amu5hh/
>>
>> Those are ribs you cooked on the grill 8.5 years ago without any wood
>> smoke. Those are not most definitely not barbecue - those are grilled
>> ribs on a gasser.
>>
>> I thought you dug a hole in the ground and let a fire burn for 2 days
>> for your "barbecue" - what gives?
>>
>> -sw
>
> That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
> Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
> has to be OVERcooked and PULLED into stoopid shreds.
> PULLED PORK = RUINED PORK[period]
> And there is no such thing as good BBQ sauce, it's all overly sweet
> ejaculate.
> If'n yoose ignoranus jerkoffs had half a brain you'd realize that
> "pitmaster" means someone who cooks over a PIT... a hole dug in the
> ground... PITmaster has not a whit to do with Toys R Us smokers.
>

Thus spake penfart. Go forth, and sin no more. Doeth as penfart doeth.

On Saturday, January 27, 2018 at 12:11:10 PM UTC-6, Sheldon wrote:
> Medium heat/offset:
> https://postimg.org/image/3yrpgrl5x/
> https://postimg.org/image/lc1zvolmt/
> https://postimg.org/image/511vziebp/
> https://postimg.org/image/r08amu5hh/
> World's oldest profession:
> https://postimg.org/image/d7tvqr4at/

I'd eat it!! How bad can porcine intercostals be! :-)

John Kuthe...

On 1/27/2018 5:54 PM, Sqwertz wrote:
> Those are ribs you cooked on the grill 8.5 years ago
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 1/27/2018 6:49 PM, wrote:
> On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
> wrote:
>
>> On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
>>
>>> Medium heat/offset:
>>> https://postimg.org/image/3yrpgrl5x/
>>> https://postimg.org/image/lc1zvolmt/
>>> https://postimg.org/image/511vziebp/
>>> https://postimg.org/image/r08amu5hh/
>>
>> Those are ribs you cooked on the grill 8.5 years ago without any wood
>> smoke. Those are not most definitely not barbecue - those are grilled
>> ribs on a gasser.
>>
>> I thought you dug a hole in the ground and let a fire burn for 2 days
>> for your "barbecue" - what gives?
>>
>> -sw
>
> That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
> Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
> has to be OVERcooked and PULLED into stoopid shreds.
> PULLED PORK = RUINED PORK[period]
> And there is no such thing as good BBQ sauce, it's all overly sweet
> ejaculate.
> If'n yoose ignoranus jerkoffs had half a brain you'd realize that
> "pitmaster" means someone who cooks over a PIT... a hole dug in the
> ground... PITmaster has not a whit to do with Toys R Us smokers.
>


Oh fer Pete's saek!

Pit:


http://rubysbbq.com/brick-pits/

On 1/27/2018 7:34 PM, Sqwertz wrote:
> It doesn't surprise anyone that you didn't know that.
>
> -sw
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 1/27/2018 8:26 PM, John Kuthe wrote:
> On Saturday, January 27, 2018 at 12:11:10 PM UTC-6, Sheldon wrote:
>> Medium heat/offset:
>> https://postimg.org/image/3yrpgrl5x/
>> https://postimg.org/image/lc1zvolmt/
>> https://postimg.org/image/511vziebp/
>> https://postimg.org/image/r08amu5hh/
>> World's oldest profession:
>> https://postimg.org/image/d7tvqr4at/
>
> I'd eat it!! How bad can porcine intercostals be! :-)
>
> John Kuthe...
>

Yeah well, it's OLD now...

On Saturday, January 27, 2018 at 8:49:18 PM UTC-5, Sheldon wrote:
> On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
> wrote:
>
> >On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
> >
> >> Medium heat/offset:
> >> https://postimg.org/image/3yrpgrl5x/
> >> https://postimg.org/image/lc1zvolmt/
> >> https://postimg.org/image/511vziebp/
> >> https://postimg.org/image/r08amu5hh/
> >
> >Those are ribs you cooked on the grill 8.5 years ago without any wood
> >smoke. Those are not most definitely not barbecue - those are grilled
> >ribs on a gasser.
> >
> >I thought you dug a hole in the ground and let a fire burn for 2 days
> >for your "barbecue" - what gives?
> >
> >-sw
>
> That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
> Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
> has to be OVERcooked and PULLED into stoopid shreds.
> PULLED PORK = RUINED PORK[period]
> And there is no such thing as good BBQ sauce, it's all overly sweet
> ejaculate.

If you knew how to cook, you could make barbecue sauce that wasn't
overly sweet.

Cindy Hamilton

On 1/28/2018 5:14 AM, Cindy Hamilton wrote:
> On Saturday, January 27, 2018 at 8:49:18 PM UTC-5, Sheldon wrote:
>> On Sat, 27 Jan 2018 18:54:10 -0600, Sqwertz >
>> wrote:
>>
>>> On Sat, 27 Jan 2018 13:11:03 -0500, wrote:
>>>
>>>> Medium heat/offset:
>>>> https://postimg.org/image/3yrpgrl5x/
>>>> https://postimg.org/image/lc1zvolmt/
>>>> https://postimg.org/image/511vziebp/
>>>> https://postimg.org/image/r08amu5hh/
>>>
>>> Those are ribs you cooked on the grill 8.5 years ago without any wood
>>> smoke. Those are not most definitely not barbecue - those are grilled
>>> ribs on a gasser.
>>>
>>> I thought you dug a hole in the ground and let a fire burn for 2 days
>>> for your "barbecue" - what gives?
>>>
>>> -sw
>>
>> That's not BBQ, that's *obviously* GRILLED ribs, you texMEX MORON!
>> Only an imbecile BBQs ribs anyway. Only yoose schmucks think ALL pork
>> has to be OVERcooked and PULLED into stoopid shreds.
>> PULLED PORK = RUINED PORK[period]
>> And there is no such thing as good BBQ sauce, it's all overly sweet
>> ejaculate.
>
> If you knew how to cook, you could make barbecue sauce that wasn't
> overly sweet.
>
> Cindy Hamilton
>

Carolina style!

http://jesspryles.com/recipe/vinegar-bbq-mop-sauce/

Ingredients

1 c cider vinegar
1/2 c hot water
2 tbsp brown sugar
1 tbsp vegetable oil
1 tsp black pepper
2 tsp red chili flakes
1 tsp paprika
2 tsp salt
1/2 tsp mustard powder
2 tsp Worcestershire sauce
1 tbsp maple syrup

Instructions

Place brown sugar and hot water in a non-reactive bowl, and stir
well until dissolved.

Add all other ingredients and stir to combine.

Apply liberally to chopped or pulled pork and mix through.
Refrigerate for up to one week.