HusH-
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Everything posted by HusH-
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great parade today. 200,00 people stacked downtown. I have pics on facebook. I will upload some 2moro. Packed and hot, but a good time
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Yup our 1 super star to your 3. You guys where just to cocky. What we beat yall 3 stright. THIS YEAR, AND NOT 5 years ago... Payback and redimption. Sent from my LS670 using Tapatalk
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Thats was 06... This is 2011. Gotta move on. Sent from my LS670 using Tapatalk
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Sorry to hear that. But next time you see Wade, or LaChoke. Tell them husH said SUCK MY DIRK!!! I will also send you some pictures from Thursday Parade. When THE CHAMPS come through.
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Please keep posting, I am curious to see if it has gotten any better. I have only stuck the game in my ps3 like 4 times. I just want to see if its worth trying or wait tell the next supposed patch in July.
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You but a umbrella in it too. Lol 5 hour energy is all I do Sent from my LS670 using Tapatalk
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Did yall here apple made a new phone called the lebron. But it only vibrates and has no RINGS!!
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Stright From Dallas. 31 years to get and our boys get it done! http://dfw.cbslocal.com/2011/06/13/mavs-are-the-champions-remix/
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I did that and didnt get one.... Im mad!
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Maybe I will stick it back in my PS3 and see how the game runs. Im still not going to be happy, until I can get with my clan easier.
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Bs I didnt get one... Sent from my LS670 using Tapatalk
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I normally have my cheese fondue running.
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Creole Rub: Good for seafood mainlly for crawfish and shrip also great on Chicken 3tablespoons paprika 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1tablespoon dried thyme
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Memphis Rub: This is good for your pork ribs and shoulders: 1/4 cup paprika 1 Tablespoon firmly packed DARK brown sugar 1Tablespoon sugar 2Teaspoon salt 2 teaspoons of Accent (MSG) 1 teaspoon celery salt 1 teasppon black pepper 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1-3 teaspoons cayenne Pepper (Depends on your taste)
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Lol... I will do some tonight Sent from my LS670 using Tapatalk
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Yes, I got them at a "fiesta" mexican store. Did you know mexicans use them when making tamalles. I did not know that. Bu was a cool leason. Sent from my LS670 using Tapatalk
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Very cool. I will post stuff here for sure Sent from my LS670 using Tapatalk
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I am doing pork ribs this weekend. And ofcourse, I use the mustered. LOL. I love to smoke, Out of 52 weekeands. I say it do it about 40-45 weekands. We really dont have much of a winter here in Texas. If we do it last a month.
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well, yes there is. This is about my 6th or 7th time making them. Here is the process: cook your sausage and let cool. cut the tops off and clean out the inside. ALSO TAKE A TOOTHPICK AND POKE A HOLE IN THE BOTTOM. Now, The next part I have found works better. Layer the cream cheese and sausage. This way you get cheese through the whole thing. Your last layer should be cheese. make it even. Take two fairly big slices of bacon. and criss cross. take a toothpick and stick it through the bacon all the way through (this will not allow the bacon to curl) you can either grill them, smoke them, or put even the oven. Smoking is good but will take about 2 hours. The oven is also good, I would not grill them until you prefect it. Hope this helps.
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Just put in my time off request... Sent from my LS670 using Tapatalk
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I am so happy it is getting so close. I get a little teary eye thinking about it Sent from my LS670 using Tapatalk
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This was when I was wrapping it. Got drunk that night. Forgot to post pics of me cutting, I still jave some left over wutch we are making nachos out of tonight. I will take some pics of my smoke ring. Also made stuffed jallapinios with cream cheese and sausage and closed the tops off with bacon.... Sent from my LS670 using Tapatalk
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Breaking dawn comes nov 18 http://www.youtube.com/watch?v=uycOpnYnd5g&feature=youtube_gdata_player Sent from my LS670 using Tapatalk
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The temp on mine never goes over 240. I normally go out every three hours. I like to drink, so normally im outside with the kids, playing, swimming etc. My pit is to big for chips or chunks I use logs. I will take a pic of what Im doing right now. Now the secret with keeping temp is how far you have all your vents and smoke stack open. To start it I normally keep the firebox vent closed, and the smoke stack open all the way. Once the coals diee out, its normally half and half. the Hungarin Paprikea, I cant find either, but have heard the same thing. And when it comes to any kind of pork, its a must to rub it down in mustared. thats most BBQers, I know do that. here is the brisket before hand. It is now on the smoker: When smoking my brisket, I like to cook it with the fat side up, so the fat penatrates the meat and allows the smoke to enter so you get the full flavor through it.
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Yes, Big very nice set up there. Shame on you leaving....LMAO! Well I am doing a 11lbs brisket tonight. Request of my motherinlaws boyfriend. So looks like I will have company 2moro for dinner. It has been rubbed down and will go on the fire around 1-2am. I will take pics and post through the process. starting around that time. I did want to comment on one thing BigD said. Not all fire boxes have to be baby set. Mine I let go for about 3 hours before I add any logs to the fire. I use a charcoal base on the bottom just to get my wood to light. Charcoal will die out about 2 hours into it and full wood takes over. Tonight, I will be using Hickory, I like the heavy smoke on my briskets. The rub is basic Memphis rub, with Dry mustered and Brown sugar added to it. and of course cumin, and creole.
