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The 2017 Superbowl WDT NSFW

Discussion in 'General Discussion' started by shegirl, Feb 1, 2017.

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  1. Cmr88

    Cmr88
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    Experienced Idiot

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  2. Crown Royal

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    Just call me Topher

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    The pen gun is mightier than the pen knife.
    Best use is that you wouldn't have to turn on the bathroom light and blind yourself at night.

    It sure isn't as dumb as the fuckheads who put glowing lights on the bottom of their cars. Explain to me why THAT was ever a thing.
     
  3. TX.

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    My family is from that area. When I was a wee lass scorpions and tarantulas would sneak into our house. I know because I almost stepped on one about a dozen times. I still to this day turn a shoe over before I slide my foot into it.
     
  4. toddamus

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    Because some assholes just want a reason to talk to the cops.

    Maybe I'm on the wrong side of history. I promise you many people hated it when fridges opened with a light on.
     
  5. Crown Royal

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    Just call me Topher

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    Put one of those flaming fagmobiles next to my favourite car, and it looks like Arnie/DeVito poster for "Twins".

    image.jpeg image.jpeg

    ....Yeah, I don't need to weigh my options in THAT choice.
     
  6. Kubla Kahn

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  7. toytoy88

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    The fucking desert. I hate the fucking desert.
    Just to save y'all a little time and money: Lay's Southern Biscuits & Gravy potato chips are at the very best, meh.
     
  8. Frebis

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    This the second time they have come around. The only good flavors to come out of this are the chicken and biscuits and the ruben ones.
     
  9. downndirty

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    I'm doing Super Bowl food with an Asian/Latin fusion twist.

    Carne asada wrapped in pupusas (a la sushi)
    Pad Thai with chorizo and lime
    Kimchi tilapia tacos
    Scrapple (google it) Balleadas: refried beans, mantequilla, eggs with scrapple on a thick hot flour tortilla
    Chili pepper hot chocolate
    Chorizo and sriacha pizza from scratch


    We gon get fat.
     
  10. Rush-O-Matic

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    That reminds me. I used to eat these things like crazy as a kid:
    [​IMG]

    We didn't have them that often, but I'd eat like a half a box at one sitting. I had not had them in forever and picked up a box last year. I think I ate two. They lost their appeal for me. I don't know if it was because I could feel myself gaining weight as I chewed or if they actually didn't taste that special anymore.
     
  11. Revengeofthenerds

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    The gyro ones aren't bad either. Just something weird about those tastes in the texture of a potato chip though.
     
  12. jdoogie

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    First; fuck you for getting packer briskets that cheap. Best I can do is $2.50/lb up here. Secondly, I don't separate mine, but that's not because I don't like burnt ends, I just would rather eat the big fat pieces whole instead. What are you rubbing your meat with and for how long?
     
  13. Rush-O-Matic

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    Is this a general question for the group?
     
  14. Revengeofthenerds

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    Generally I do about 20 minutes with some lubriderm.
     
  15. Rush-O-Matic

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    See, this is what happens when these questions are posted in the WDT instead of the cooking thread.
     
  16. wexton

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    Fix it for you.
     
  17. Revengeofthenerds

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    For the brisket rub I just do a basic salt and pepper with some paprika and garlic powder. Add a little ginger powder in there too. Spray it down with coffee every 45 minutes or so.

    Smoke it at 220 for 12 hours over mesquite, oak and a little lump charcoal to get it going. The key for me is in the fire. I chop all the firewood by hand and only use the best pieces with the right amount of bark. Cut them into about 10 ft sections, then let it season out for a month or so, cut them into 8-10 inch sections, let it season outside for another month, then chop it up and let them air out in the pile for another month. By the time the wood hits the fire it's been processed for a few months.
     
  18. toddamus

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    My philosophy for tonight:

    upload_2017-2-2_18-40-39.png
     
  19. jdoogie

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    I do a rub that's made up of cocoa powder, paprika, garlic powder, onion powder, salt, pepper, cayenne, cumin, parsley, oregano, coriander, and chili powder. I'll usually put the rub on 24-48 hours ahead of time, but I've also done rubs up to 5 days in advance. I don't spray mine down during cooking, but only because my smoker has a full sized water pan in it that keeps the whole inside humid and moist.

    As far as wood goes, we usually get 2 or 3 whole cherry trees every spring, and chop those down into foot long sections and they sit in a buddies garage all year drying out and seasoning until we go back to get more trees. So, at the earliest, every piece we use has been seasoned at least about a year, sometimes close to two.
     
  20. Revengeofthenerds

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    I've been meaning to experiment with some cocoa powder. Might try some on the super bowl brisket.

    I love trimming my own brisket and I hate the way they do it in Texas. The whole texas style is to leave like a ribbon of fat on top, I can't stand it. End up cutting that shit off when I eat it. I trim as much fat off my brisket as I can. Few things better than that first half-pencil thick cut into the flat of a hot brisket that's been on the smoker all day.
     
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