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Ashen

Member Since 16 Jun 2009
Online Last Active Today, 04:40 AM

#1649805 Finally, a Smoker I Can Call My Own

Posted by Ashen on Yesterday, 02:37 PM

Yeah, Popeyes here isn't really all that good either .

I find most fast food fried chicken pretty grim, but a chain here called Mary Brown's does it ok.

I almost always make it homemade when I get a craving though .


#1649749 Finally, a Smoker I Can Call My Own

Posted by Ashen on 23 August 2019 - 09:20 PM

There are a couple in the Toronto area, I think one more opening soon.

The closest one is in a seafood city supermarket I have been too, but Jollibee hadn't opened yet when we were there .

I felt like Godzilla in downtown Tokyo though, surrounded by a thousand Filipinos averaging at least 8-9" shorter than me. :D


#1649747 Smokin with the Warrant Man

Posted by Ashen on 23 August 2019 - 08:56 PM

Pimento Cheese poppers sounds fantastic.

I need to stir fry some shishitos again.

Looks good Reggie.


#1649719 Finally, a Smoker I Can Call My Own

Posted by Ashen on 23 August 2019 - 02:25 PM

It's a weird feeling with them bouncing off your skin as they try to land then take off because of the deet.


#1649594 Finally, a Smoker I Can Call My Own

Posted by Ashen on 22 August 2019 - 03:14 PM

It's a one time deal, boss. I got special dispensation from Rajun. I will pick up a chimney and natural lighting materials.

Read my previous posts. I bought what the losers had. It would be nice to find local coal that fit the parameters, but it looks like internet purchases are my future...

Or maybe Ashen will visit me a nice barrel to make my own....



I didn't really have any useful recommendation on charcoal brands as all my preferred ones besides Dragon Breath, are Canadian companies.

I have heard good things about Wicked Good charcoal but the price to source it here has kept me from trying it, when I can get decent stuff much cheaper. Unfortunately my bulk deal supplier has shut down their store so now I am paying double what I used to but still decent price compared to most .


I think I remember you saying something about Colorado , there are some places that sell wicked good there.

https://www.wickedgo...om/colorado.htm


#1648968 Finally, a Smoker I Can Call My Own

Posted by Ashen on 19 August 2019 - 02:11 PM

You could look at going straight up wood coals with a burn barrel.




#1647863 MikeUSMC: "Bury Me in Smoke"

Posted by Ashen on 13 August 2019 - 04:43 AM

What are the strings for?


Did you turn the brisket into a meat puppet and do a show? Lol


#1647861 The Spicy Meatless Thread... (ya I went there)

Posted by Ashen on 13 August 2019 - 04:31 AM

What kind of voodoo fakon is that?

Tofu, Seitan, TVP ?


#1647635 Catfish Po Boy and Peach Crisp

Posted by Ashen on 11 August 2019 - 08:29 PM

Yum. My wife made a peach rhubarb pie the other day that is calling my name after seeing that crisp.


#1647612 Burgers? Hell Yeah!!

Posted by Ashen on 11 August 2019 - 06:51 PM

Fook ya ;)


Booma is coming to Texas to teach em how.


#1647605 Being Crafty

Posted by Ashen on 11 August 2019 - 06:12 PM

The axe throwing places around here actually serve without having to show up tipsy . Lol. Some even have archery combat too.




#1647303 Lets see your meanest, most gnarly pods!!!

Posted by Ashen on 09 August 2019 - 07:36 PM

.how in the FU*^K do you MFers eat these things? I cut off the tip of this oil soaked Scorpion. I have never eaten anything so damn hot in my life!!! I dont even want to touch it again to get the seeds!!!!


Look into something called buscopan. ;)

Also good for controlling death rattle at EOL. Lol


#1646380 Taco Hell sauce

Posted by Ashen on 05 August 2019 - 03:29 AM

Pinche salsa Wey.


#1646123 Why doesn't my hot sauce come out very hot?

Posted by Ashen on 03 August 2019 - 01:33 PM

Ratios.


Think of your sauce as alcohol.

It is rated by ABV. Alcohol by volume.

If You add a cup of water to 1cup of 40% ABV alcohol you now have 20% ABV .

Everything you add cuts down on your capsaicin by volume, without even getting into the masking properties of sweetness.

It is a great marketing ploy for these chain restaurants that advertise a ghost Pepper sauce, but the ratio is so small that it has less heat than a standard hab.

People think they are superheroes for eating ghost Pepper, but have no real inkling what a superhot is really about.


#1645362 The Salad Thread

Posted by Ashen on 30 July 2019 - 03:38 AM

Slap all that on a pita.

Grecko taco.

And splooge some jeek on it.

And squeezin's n' pleasin's of lemon.

That's date night material.

Because Greek salad tacos.

I'm your huckleberry.



Naw cause this is what came after it.
1 ft square platter with pork and chicken souvlaki, gyro meat, sausage , fried shrimp, calamari, rice. Not pictured was a bowl of tzasiki and plate of lemon roasted potatoes.


My wife charmed the owner so much by being excited that they had galaktobureko that he ended up giving our table a piece on the house. He even asked if she was Greek because of the questions and knowledge she had about Greek food.

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