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Everything posted by TheYancey

  1. Yeah, pee on the pee dee as far as BBQ goes. That was why this was so surprising. The pulled pork, although bland, was better than I have had in that region. They offered several house sauces for flavor but I am still a dry rub kinda guy. If I were going again I would bootleg some of my own rub to mix in it.
  2. Pork chops are one of the first things I suggest sous vide newbies try.
  3. Kentucky BBQ uses mutton, which is old, tough , and gamey lamb. The quintessential spot for it is the Moonlight in Owensboro. Been there, tried it, didn't like it. Good young lamb is a different ball game. Whether it is a fancy split rack or the butterflied, marinated boneless leg that I sometimes smoke and grill it can be sublime. If you are getting chops spend the extra money and get rib chops instead of those from the shoulder. When we had those as a child I always solved the mint jelly. Non gourmet and pedestrian or not I still love my mint jelly with my lamb!
  4. Went to Woodstone BBQ buffet in Florence this past week. Exceeded my expectations. That may not be saying much as I find Pee Dee dining to be less than stellar. Fortunately there was no hash on the buffet hat day. It is all that liver much crap down there. There was some OK pulled pork that was under spiced. Was good, just sort of bland. The real stars were the other things like cluck & dumplings, all of the veggies, and some actually very nice deviled crabs. Would not mind returning next trip.
  5. No, the one in 5 points. None of us were happy, even the baby.
  6. Their wings sucked giant donkey dongs. I got the smoked dry rub ones. Just like their Q and hash they were sickeningly sweet with sugar. Never, ever again.
  7. Lunch today was great! Will go back tomorrow afternoon.
  8. Flat is leaner. Point is fattier and more tasty. Deep season overnight. Pickle it if you want corned beef (or just buy it that way). Either way is great for a slow braise in a crockpot. Traditional Jewish comfort roast. I have had good results making it into pastrami. It is a tough piece of muscle. It will be a low & slow cook. Sous vide is a great option before/after smoking. Mesquite is a traditional wood but can be overpowering. I like to mix it with oak so that the meat can come though.
  9. Looks like I will be landing in SC for the next week. I will be hitting the foods up here both Friday and Saturday. Y'all come! http://columbiasgreekfestival.com/
  10. I am heading up to SC today. I will definitely hit the place up at least once. Their pulled pork is not my favorite. It is the kind pulled into individual strands and mixed with the sauces. I prefer mine chunky. The hash is good though. Brisket is Ok for Texas types. Ribs are good when they are on the buffet as is the pick it yourself pig. In my old age I find that I enjoy the fish fry as much as anything.
  11. I am usually just in Columbia on visits so Little Pigs it is. http://littlepigs.biz/
  12. Massive Semen Explosion after Blaze Hits Bull Artificial Insemination Facility, Firefighters Forced to Dodge 'Projectiles' A huge fire at a cattle breeding facility in Australia has caused thousands of dollars in damage after at least 100 cylinders containing bull semen were destroyed. Emergency services were called to the blaze in the early hours at Yarram Herd Services in Gippsland, Victoria. According to ABC, it took 10 fire crews more than two hours to fully extinguish the fire after it broke out around 3 a.m. local time. A spokesman from the Country Fire Authority told Daily Mail Australia that the fire had "completely shredded the building." https://www.newsweek.com/fire-bull-semen-explosion-farm-australia-1459673?fbclid=IwAR2ST9dtrjYwG4ayl201MkwuNLurS2yEXt_WU1B9y7TTOQrtMeUzUbMF-v4
  13. I spritz mine with oil before putting them in the AF
  14. Love mine! I have a Phillips basket style AF and an Emeril 360 AF oven. Bothe have their uses.
  15. I'm in a pretty good fermented hot sauce group on Facebook. https://www.facebook.com/groups/2186993828252093/
  16. I'll try this as well. My Phillips basket style air fryer is great for most things but for wings and such I want to lay them out flat, not bunch them all up. To that end I picked up an Emeril's 360 air fryer oven on sale. Perfect compliment to the basket. Even has a rotisserie.
  17. Meathead from Amazing Ribs has touted the 3-2-1 method for years. It is just plain hard to beat even though I am a dry rub St. Louis man. https://amazingribs.com/
  18. You people . . . Anywho, I am able to find some nostalgia stuff from time to time. Teaberry gum is one. Back in the 60s this guy named Dallas Dendy in my hood had a sketchy little C-store and lunch counter. One of the best things he did was BBQ chicken. No sauce, just a Gamecock garnet colored dry rub on the birds which were then cooked in a hot lamp rotisserie. Try as I might I have never been able to duplicate that. Grape ice cream is another. Had that when I was 5 and living out west. Shortly after it was found that grapes and raisins were poisonous for dogs. So the gubmint made grape ice cream illegal. I plan to make up a batch but will make sure that the attack poodle can't get into any.

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