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  • #76
    How to peel a head of garlic in less than 10 seconds.
    "Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG

    "Too cunty for wine bars, too dainty for real bars." - Anderson

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    • #77
      Cool,I usually do it a bit with the side of a knife blade
      “Be miserable. Or motivate yourself. Whatever has to be done, it’s always your choice.”

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      • #78
        Totally, but when working with a whole bulb that video seems like it would help.
        "Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG

        "Too cunty for wine bars, too dainty for real bars." - Anderson

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        • #79
          Damn,now some Garlic Shrimp in butter sauce sounds yummy
          “Be miserable. Or motivate yourself. Whatever has to be done, it’s always your choice.”

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          • #80
            Holy crap! That is genius!
            Mortal Sin is a registered trademark of the One Holy Catholic & Apostolic Church. Hallelujah. ~Iggy

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            • #81
              Ya fuckin' donkey...
              "Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG

              "Too cunty for wine bars, too dainty for real bars." - Anderson

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              • #82
                Just passing this along. Now,I'm hungry

                http://www.budget101.com/frugal/copy...e-recipes-163/
                “Be miserable. Or motivate yourself. Whatever has to be done, it’s always your choice.”

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                • #83
                  Now I want to have sex with that website.
                  "Fuck Rob. Also, he has a podcast called Podcaust. Edgy Holocaust humor lulz indeed." - The Faraci

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                  • #84
                    Pork shoulder for pulled pork: fat side up or down?
                    Mortal Sin is a registered trademark of the One Holy Catholic & Apostolic Church. Hallelujah. ~Iggy

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                    • #85
                      Up, always up. Let the fat cook down and flavor the shoulder. SO GOOD. Don't be afraid to go in at around 6-7 hours and use a spoon to spread some of the melted fat back across the top of the shoulder. So much flavor in the fat plus the rub, it adds to it big time.

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                      • #86
                        cook it for 2 hours a pound as well. NO MORE
                        "Looking like Nic Cage dressed in Kurt Cobain's closet. I mean that as a compliment" - BillyG

                        "Too cunty for wine bars, too dainty for real bars." - Anderson

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                        • #87
                          Yeah, that's super important.

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                          • #88
                            Originally posted by Theodore Stabbington View Post
                            cook it for 2 hours a pound as well. NO MORE
                            SO SAY WE ALL
                            BACONBACONBACONBACONBACONBACONBACONBACONBACONBACON

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                            • #89
                              Speaking of which, how long should one cook a brisket on an indirect heat smoker? I usually average bet. 250 - 300 degrees.
                              I like the way the line runs up the back of the stocking.


                              2012 Avatar Theme: Jan-Red Borg. Feb-Red Borg, Mar-Red Borg, Apr-Red Borg, May-Red Borg. Jun-Red Borg. Jul-Red Borg. Aug-Red Borg. Sep-Red Borg. Oct-Red Borg. Nov-Red Borg. Dec-Red Borg.

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                              • #90
                                I would think it kind of depends on how large a brisket but don't hold me to it as I'm not an expert on brisket.

                                EDIT: Most recipes seem to say between 11-12 hrs @ 225. remember slow & low
                                Last edited by B_Metal; 04-21-2012, 08:11 PM.
                                "Fuck Rob. Also, he has a podcast called Podcaust. Edgy Holocaust humor lulz indeed." - The Faraci

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