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On a closely related note... It's a long story, but I have lived with my girlfriend for the past 10 years, even though I still have my house (a fully-functioning man-house with a pool and all of my guitar gear...). I have a Weber Genesis II at my house and a generic Broil King at hers. After...

Sounds good - similar to something I use on Flank Steak Rolls... :thumbsup:

No problem... :thumbsup:

A good cut of beef doesn't NEED more than salt & pepper, but they respond favorably to a little more seasoning, Every steakhouse has a "signature" blend, but for the common man, Montreal Steak Seasoning is the shit. It's readily available and has all of the spices required in the proper...

I can only speak for myself, but you're completely wrong on that point. Guaranteed...

:confused: Are you saying that I shit on this thread?

I still lurk here, mostly in Classifieds to see what is (or isn't) selling and check the gear forums for anything of interest, but I spend far more time on GGF these days. It has some cool peeps (including people that used to be here) and far fewer tantrums and shit shows. Billy doesn't allow...

Drumsticks look awesome :thumbsup:

No, unless your idea of entertainment is drama and pissing contests... I wasn't an original, but I've been here for quite a while. In the past there were a lot of good people with good advice and camaraderie. Sure, there were "favorites" and nut-huggers and the semi-annual Cameron shit-fest...

The cornbread looks awesome. Your "torch" is a pussy. I have a BIC lighter bigger than that LOL. My kitchen torch uses disposable butane cartridges and sounds like a 747 during lift-off :D Know what I had for breakfast? Pan-seared rib bones (and trim scraps) from an 8 lb bone-in, lip on rib...

You know what's NOT cooking? The 4th annual Crawfish and Crabfest 2020. Fucking PISSED. We've have had 90 pounds of crawfish flown in over Easter weekend each of the last three years so we can boil those little bastards and get drunk with friends and family. They are still shipping, but...

I posted this over at GGF but thought I would cross-post it here. Nice Rack Canada recently completed the pedal board build for the Axe-FX III rack rig I just built. UPS tried to kill the pedal board during delivery, but I got it all sorted out and finally got everything in place. The second...

Post bake/ pre sauce and char

My approach is deliciouser :lol: :LOL: I'm 12 minutes away from pulling them from the oven...

This, Mailman, is how you do it. Four racks, cut into thirds, rubbed & wrapped just before hitting the oven.

I hear ya'. Just busting your chops :thumbsup:

You FAILED LOL Trust me, dude. Save the stuff I posted below about the rub, the temp and time and wrapping in foil. You won't regret it...

Dude... I told you to wrap them in foil. See all of the juice in the pan? The dry rub breaks down and tenderizes the meat, which releases juice, which then marinates said tender meat - in the foil. Then you rest, unwrap, lather with sauce and do a quick sear over the grill. Mine have been...

If you're interested, here's the dry rub recipe. This amount will heavily coat a single rack. I triple it when I'm doing 4 racks and it comes out just about perfect. ½ Cup Brown sugar 3 t Paprika 2 t Salt 2 t Pepper 2 t Onion Powder 2 t Garlic Powder 1-½ t Cayenne Pepper

Works, Every. Time.