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*: * So* Much * Random * Talking * Here :* ~Episode III (pg. 939)
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| IL Duce |
it isn't one of those big brick ones.
http://www.expressfirepits.com/Wood...50-Fire-Pit.asp
this exact model plus i recouped an old hibachi grill and made some adjustments to fit it nicely over the top at a distance of about 6 inches. I can't put the top on after so i have to watch the kinder flying everywhere...but at least i can cook meat over wood so it tastes at its most awesome.
wood pwns charcoal and gas by fire....i have to settle for birch tonight though which is not what i prefer...but it will still taste better than vagina dipped in a younger vagine. |
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| shaw |
| quote: | Originally posted by Joss Weatherby
So I've realized over the last couple weeks that maybe I need more than just me and my business partner to get this project of ours to fruition...
Anyone have any experience with small business loans? I'd like to get VC but that seems unrealistic, and defense doesn't seem like the field most VC firms go into... :p
Enough to just hire a couple more programmers to take off some of the load and increase productivity.
I figure it'd not be that hard to get a loan since we have a working demonstration product and we have a distribution agreement with a firm that already has a large number of contacts with military clients...
My business partner though thinks its better to not go into debt unless you absolutely must... and I tend to agree, but there is a long time you can go while hurting yourself before it becomes a must. "Must" seems like you've reached no alternatives and thats a place I don't wanna be in. |
The17sss
:stongue: :stongue: :stongue: |
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| bas |
| quote: | Originally posted by IL Duce
i have a huge skirt steak sitting in dry rub...gonna cook it on the new fire pit in the yard. rectal damage can be awesome. |
Me too! What kind of rub? I got this blackened jerk rub.
lol "dry rub" |
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| IL Duce |
make my own.
paprika, cayenne, cumin, garlic powder, onion powder, oregano, dried anis(lol anis), mexican chili powder, habanero powder, salt n pepa + just a touch of ground cane sugar. |
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| bas |
| Sounds awesome. There's a place by our house that sells nothing but spices and they custom make rubs. Got some good stuff from there :D |
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| IL Duce |
making it yourself is way cheaper too...plus you can pretty much play around and find a heat level that suits you best...
you should totally buy habanero powder if you like spice (you are brown like me you do:p)...i just discovered it and it is ing awesome.
i order scotch bonnet powder but they had none left in stock so i have to wait. fuuuuu...i'm gonna make a badass thanksgiving turkey with it...turkey fryers were only 30 bucks last week.
chinese 5 spice + all that with pork... hallal. |
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| Adam420 |
| IS there any point in letting a piece of meat sit around with a dry rub? Does the meat actually absorb the spices like it does with a marinade? Because I was under the impression that you just gotta rub it in really nicely and you're good. |
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| IL Duce |
just brush the meat very lightly with olive oil (and even a drop of liquid smoke if you are not cooking over wood.) , apply the rub, let it sit the longer the better. Make sure the meat is at room temp when you pop it on and you will get a way better sear than with a marinade allowing you to cook it at high heat and still make it a nice pink rare with a crust. Just let it sit a few minutes before you eat though.
Dry rub is the way to make proper bbq and grill....marinades are better left for roasting and pan jobs imo.
Brining and dry rubbing together also works great for smoking meats...you should know how to make smoked meat coming from Cote St - ;p |
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| Adam420 |
Haha yes but sadly I lack the proper equipment.
I ask because I made baby back ribs last week and they came out great, but I got two more racks in the freezer and I wanted to know how I can make them even better. Didn't know about the olive oil thing - how do you suppose white vinegar would work? Surely it will allow the spices to penetrate the meat better now? |
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| IL Duce |
if you leave white vinegar on too long you will poach the outside of the meat.
not conductive to a good crunch on the outside and a tender insider.
just mix a combination of spices you like (taste the rub before to make sure of course)...let it sit in the rub wrapped in foil overnight. Foil is better than plastic wrap, because it breathes enough to dry keep the meat dry without it sweating too much. Take it out an hour before you cook so it can get to room temp. Cook it low and slow at 250 degrees Farenhitler for about 3.5 hours brushing so often with the juices and liquid smoke. Slap on grill, rape a panda and enjoy with whatever sauce you like. |
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| Lira |
| It's been 4 months since it rained for the last time. I don't remember what it is like to see water fall from the sky any more... |
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| Fledz |
| quote: | Originally posted by IL Duce
make my own.
paprika, cayenne, cumin, garlic powder, onion powder, oregano, dried anis(lol anis), mexican chili powder, habanero powder, salt n pepa + just a touch of ground cane sugar. |
me, I'd probably die if I just stood next to that, let alone ate it. Probably tastes awesome but I can't handle hot/chilli food at all :sadgreen:
Plus I'm not really supposed to eat meat for another 3-4 weeks. Damn it. |
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