Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. unlgrad2002

    Titch here from South East Australia

    Welcome! My wife works for a company whose owners are from Australia so I read everything you type with their accent in my head. Do you do the same when you read what Americans post? Asking for a non-bogan friend.
  2. unlgrad2002

    Attempting my first rack

    Great to see so many with first ribs plans. This is a great place to learn, trial, get feedback, learn what you like, improve, impress, become addicted.
  3. unlgrad2002

    Looking for Kansas style rub recipes for ribs

    What about I-70? (Insert Kansan complaint about Missouri roads here ______) All border wars aside. My opinion: salt, pepper, garlic, paprika then however much brown sugar, and cayenne tastes good to you. Like sweet? More brown sugar. Like hot? More cayenne.
  4. unlgrad2002

    Something to Take Our Minds off of Our Current Situation.....

    I used to think Prince was a little weird - grew up on 70’s rock. Over the years I’ve grown to appreciate artists that seem odd at first. Prince is definitely one of them. The story behind this is actually pretty funny, basically he didn’t rehearse the solo and just told everyone “I’ve got...
  5. unlgrad2002

    Spritzing Necessary?

    You are not alone! Best wishes for the brisket!
  6. unlgrad2002

    Just some thighs

    Hello fellow KC resident. Thighs look awesome. Anytime I see thighs I think of Burgess Meredith in Grumpy Old Men: “Does she have big thighs?” Serious note, my oldest loves when we grill boneless skinless thighs seasoned with Tony Chachere’s, some roasted poblano, and pepper jack. Slap that on...
  7. unlgrad2002

    Grilled cheese sloppy dawg

    I have no words other than brilliant.
  8. unlgrad2002

    Greetings from South Louisiana

    welcome! i gotta ask, being a south Louisianan, what’s a good dish to wow my midwestern friends in Kansas City?
  9. unlgrad2002

    Beef Short Rib Cap

    Someone much wiser than me (so pretty much everyone) may chime in, but curious what you cooked it on. I’ve done beef short ribs in the oven covered in foil, crock pot, and rotisserie over charcoal. Rotisserie was by far the best, so maybe there’s something to not letting one side get all the heat.
  10. unlgrad2002

    Pork Butt Steaks in the MES

    Ditto above. I usually cook pork steaks indirect (not smoked, but with wood on the coals) but for as long as I can. Best results for me have been a hot fire to render the fat and tissue but not direct which will cause flare ups and burn the meat.
  11. unlgrad2002

    Let’s see the dogs!

    Honestly asking, not being a smart A...is silver lab different than a Weimaraner?
  12. unlgrad2002

    Cutting Board Builds

    Awesome! Woodworking should be an anxiety reducing prescription approved by doctors everywhere.
  13. unlgrad2002

    Spring Ribeye with Chimichurri

    Very nice!
  14. unlgrad2002

    First ever brisket

    Very nice!
  15. unlgrad2002

    2nd attempt at Ribs

    No complaints!
  16. unlgrad2002

    1st crack at wings on the WSM

    Must be wing day. Another great one?
  17. unlgrad2002

    Awesome Smoked Wings with Homeade Sauce

    Looks tasty. Nice color!
  18. unlgrad2002

    Let’s see the dogs!

    Aww, beautiful Aussie. They are definitely a special breed.
  19. unlgrad2002

    Let’s see the dogs!

    Aussies are awesome! Here’s ours. Crazy eyes But can pose too
  20. unlgrad2002

    First time for pizza

    Looks great! How hot did the kettle get, and how crunchy was the crust? Speaking of that, what did you use for crust?
Top Bottom
Back
Clicky