Oldmangamer73's Food and Guns Thread

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hmmm thinking you're not taking the right way, Rey.
Were you, i would modify the title and replace it with something that talks about stupidity of guns ownership.

:)
 
Nope ... working on the direct approach while you taunt him as my bait.

I had all of this planned then just realised your French ... therefore I'll be left on the battlefield while you run and breakout the cheese and bread back at basecamp with the whores.

<sighs>
 
« Je sais, quand il le faut, quitter la peau du lion pour prendre la peau du renard. »
"I know, when it is needed, leaving the lion's skin to take the fox. "
I'll keep a little bread, if you want.
 
<chunkymonster pokes head into thread thinking something happened to OMG_73. Realizes that thread is bait and can't help but be oddly intrigued by the OP's motivations. chunkymonster will continue to follow this thread out of morbid and idle curiousity.>
 
Well if your in Perth drop me a PM and I'll arrange a coffee / meal / place to stay for a weekend etc ... sadly we have no guns here but I can show you how to avoid violence simply by being nice to people.

Since nobody else has any guns bar the cops it seems to work out ok.

Just think "Canada" ... without the cold bits and the best beaches in the world.

Newsflash ... nobody drinks Fosters ... it is considered "CatsP!ss" by all Australians bar those paid to advertise it ... it ranks down with Southwark beer from South Australia ... a trully horrid brew used as drain cleaner and industrial solvent by the wise.

We don't throw shrimp on the BBQ ... only Paul Hogan does that and he is a wanker.

I'll take you to McDonalds ... those $2 McDoubles are back.

If I offended anyone with the truth deal with it.

:)
 
Nobody beats an Aussie at the BBQ ... mine has two large hotplates and a casserole / warming dish with a side Wok and I have a T-Piece to a Gas Weber for pork BBQ next to it.

We don't often use the BBQ grilles with the hot rocks - mine has been packed away.

I'd much rather use the plates ... that way I can cook a decent feed for the horde quick ... minimal risk of being stabbed by a hungry orc.

:)
 
Ah guns and guns! Check this out, probably today only. The Gang map:
http://www.toledoblade.com/

I can't link directly to it though. All those guns being used? Illegal and a lot can't be traced. That's my old stomping ground. People are killed nearly daily in a medium sized city.

Instead of taking guns from the lawful, how about taking them from the unlawful first... There will always be someone out there to scam the system and we need to be wary of those people first.
 


Absolutely baby back!

I have a couple good beef rib recipes and am currently working on nailing down my brisket...

Agreed, ribs usually take me about 5 hours too...but tonight I'm gonna cheat and boil them in bbq sauce and finish on the grill...

Do you use a rub? You leave them to sit overnight to soak in the rub before roasting?

Anyone make their own rub and/or bbq sauce?

 
I marinade my chops and steaks overnight when I want to impress.

Honey Soy usually ... or honey Mustard.

Jeez I just ate pasta so I can't go on with this train of thought ...

/runs off to get a coke

See .. .we have cheered up Olmangamer73 so much with this talk of food I bet he doesn't even strip and clean one gun tonight !!

Keep up the food talk guys ...
 


Depending on how much advance time I have to know I'm making them.. Short notice, I'll boil for 45 minutes in a salt/herb bath, use a dry at this point, wrap completely in tin foil and add in pinnapple juice and chucks along with some water, leave them for 2-4 hours on a grill at about 180-200 degrees.

Longer notice, I'll use a dry rub a day earlier, leave them sit out hours before I even put them on the grill to let them get room temp. Again, I like wrapping in tin foil and adding juices or water into them. Dry rub, generally a store bought one or speciality item just to make it different. Leave on the grill 4-5 hours, 190-225 degrees (charcoal can be tough) but I'm back to gas again now. I'll add water here and there as needed.

Same concept for wet ribs except the last hour or so I'll start adding in the sauce and remove the tin foil. The last 20 minutes of that 45 is when I'll put them directly on the grill without any tin foil to get that charring going.

Big fan of tin foil. Keeps them really moist, keeps from accidently burning them. Generally, I'm pretty well on my way into a few too many drinks that I sometimes forget to check on them. haha
 


My budddy makes his own.. but he has kids and feeds more people so he tends to have more items available for making his marinades. I know he uses pickle juice a lot and whatever else he can find along those lines.

Me? I'm an off the shelf kind of guy and maybe add in my own seasonings on top of the store stuff to change the flavor a little bit.
 
Is this what represents our country now. pretty sad indeed.

 
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