The Red Mosquito BBQ Shack

[doug rr]

so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

i need a better plan

what's it gonna take to get me to convince you to invest in a sous vide?

babysitter nudes

[Chris_H_2]

so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

i need a better plan

what's it gonna take to get me to convince you to invest in a sous vide?

babysitter nudes

my mother-in-law had been watching the kids before the quarantine. so i'll see what i can do.

[epilogue]

Man, I want BBQ so goddamn bad!

[Orpheus]

Anybody have a good pickle recipe? Want to make some to go with some brisket or pulled pork.

[Chris_H_2]

Anybody have a good pickle recipe? Want to make some to go with some brisket or pulled pork.

3/4 cup seasoned rice vinegar
1 garlic clove, peeled and halved
1/4 tsp ground tumeric
1/8 tsp black peppercorns
1/8 tsp yellow mustard seeds
8 ounces of pickling cucumbers (preferably Kirby), trimmed, sliced 1/4 inch thick crosswise
2 sprigs fresh dill

1. Bring vinegar, 1/4 cup water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-​high heat.

2. Fill one 1‑pint jar with hot tap water to warm. Drain jar, then pack with cucumbers and dill sprigs. Using funnel and ladle, pour hot brine over cucumbers to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate until chilled and flavors meld, about 3 hours. Serve. (Pickles can be refrigerated for up to 6 weeks.)

[Orpheus]

Thank you!

[washing machine]

Smoked a 13 hour pork shoulder yesterday that would have made doug, ruddo and H2 proud. Wish y'all could have been there.

[washing machine]

Actually, doug dislikes mesquite chunks so nvm.

[lennytheweedwhacker]

Smoked a 13 hour pork shoulder yesterday that would have made doug, ruddo and H2 proud. Wish y'all could have been there.

i wish they could have as well

[wease]

Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

[doug rr]

Actually, doug dislikes mesquite chunks so nvm.

i still would have been polite and tried some

[washing machine]

Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

Tell me more.

[doug rr]

Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

Tell me more.

all you ever need is peach, pecan, and cherry

[E.H. Ruddock]

Pear if you can find it is wonderful

[lennytheweedwhacker]

Actually, doug dislikes mesquite chunks so nvm.

i still would have been polite and tried some

you're a great guy

[wease]

Actually, doug dislikes mesquite chunks so nvm.

You should’ve gone with peach.

Tell me more.

all you ever need is peach, pecan, and cherry

Peach is my go-to with pork. Pecan and cherry for beef.

[wease]

Pear if you can find it is wonderful

Never seen that one.

[E.H. Ruddock]

Pear if you can find it is wonderful

Never seen that one.

I could only ever get it locally in Yakima because there were so many orchards

[E.H. Ruddock]

WELP

[doug rr]

let me know if the carolina is better than scott's