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Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

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Results 21 to 30 of 73
  1. #21
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    No snow till after the class starts Cashew, so we'll see ya there!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  2. #22
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    you guys goin anywhere for coffee or breakfast in the mornin Steve. I know we don't dare bring dounuts into the police department!
    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  3. #23
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    Quote Originally Posted by Cashew View Post
    I'm driving in with my son Sean,he's geared up for eating some fantastic Q and learning all we can.

    My youngest son has shown the most interest in my meat smoking, he's quite the cook in the kitchen. Can't wait to see what he can cook up in a few more years.


    Watching the skies, praying it all passes by. Taking both my boys to MSU Hockey game tonight, hoping this is all the ice I see anytime soon.
    hope you enjoy the game some good names come out of there, plus another hockey fan

    If I wake up and see a foot of snow outside, will have a tough call... I know it's rain or shine no refunds, just wondering if it could turn into a membership and at least chance to see the meeting notes.

    Thinking warm thoughts.

    hope so for all you guys

    John "Cashew"Fisher
    Quote Originally Posted by Capt Dan View Post
    you guys goin anywhere for coffee or breakfast in the mornin Steve. I know we don't dare bring dounuts into the police department!
    thats good
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  4. #24
    Join Date
    Feb 2009
    Location
    Lansing,Michigan
    Posts
    10

    Default Don't doubt Bubba

    Quote Originally Posted by Bbq Bubba View Post
    No snow till after the class starts Cashew, so we'll see ya there!
    Well sure enough Bubba was right no snow till after the class started. Sean & I throughly enjoyed ourselves, stuffed about halfway through. Almost couldn't bare hearing myself, say "I'll pass on the ribs". I did get a nibble from Sean's, was very good.

    Was worth the 150 mile round trip. Learned lots,will be reading my notes and class handouts. Personal favorite was the Pulled Pork sandwich with 5 or 6 different sauces to dip into. The smoked onions were killer.

    Had visions of a UDS build in my head, while dodging snow flakes on the drive home. Made it safely, Fullbelly, Cofffe cup is filled. Life is GOOD.

    Cashew

  5. #25
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Hey fellas, let's hear about some of the things you learned.

    I'd really like to hear about the onnions. I mean, onions, smoke, can't be anything but good!

  6. #26
    Join Date
    Feb 2009
    Location
    Lansing,Michigan
    Posts
    10

    Default

    Quote Originally Posted by SmokyOkie View Post
    Hey fellas, let's hear about some of the things you learned.

    I'd really like to hear about the onnions. I mean, onions, smoke, can't be anything but good!
    I believe Dr Chuckie made the carmelised smoked onions, had dried currants in it. Between the smoky-sweet flavor was awesome. Putting them on Baked beans would be a tough act to follow.

    Sampled up: BBQ Chicken Lollypops, a Rub class which some nice beef tenderloin, tri-tip and chicken rib. Each one got it's own rub started with an all purpose rub that was then customized for each meat.

    321 Method and trimming Spares along with ABT's all by BBQ Bubba. (He said he was nervous, but Steve you did well).

    Brines for chicken and salmon, had 2 kinds of smoked salmon, will be making the salmon pate that was very good.

    The whole gang at Great Lakes BBQ Association, put on a very nice class. Between the instructors, great food and enthusiastic attendees it was a great time had by all.
    Cashew

  7. #27
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Steve Nervous?

    Of course he did good!

    Tell us about the salmon pate.

  8. #28
    Join Date
    Feb 2009
    Location
    Lansing,Michigan
    Posts
    10

    Default

    Quote Originally Posted by SmokyOkie View Post
    Tell us about the salmon pate.
    Julie Applegate did the class on salmon, the recipe she listed is from Debra Fioritto Weber, "Your guide to French Cuisine".

    6 oz Smoked Salmon
    4 Tbs butter, softened
    1/2 cup creme fraiche(or heavy creme)
    juice of 1/2 lemon
    cayenne pepper
    salt & freshly ground black peper.

    Process salmon in food processor, in bowl mix salmon with butter & cream little at a time.
    Season with cayenne & black pepper to taste.
    Chill

  9. #29
    Join Date
    Nov 2008
    Location
    Jenison, Michigan, United States
    Posts
    769

    Default Barb and I had a wonderful time!

    Met alot of new friends, and had some great BBQ. We met Jonser, Capt. Dan, and many more. Tonto did a very good job organizing the event! We want to thank everyone for a well run event that was warm and friendly! Life just can't get any better.

    Ford had a lot of great pointers on the science of BBQ! All of the instructors were well qualified and shared freely! We strongly recommend this school to anyone wanting to improve thier knowledge of BBQ. Ford is pretty good with a knife as well!

    We especially liked all of the info on the use of the less expensive cuts of meat this will no doubt save us some grocery budget in the future.

    Steve (BBQ BUBBA) is pretty handy with a knife!

    Troy, the spice guy, was great! Dr. Chuckie makes a terrific pork loin and the onion relish!

    It was a lot of fun as well.
    Jerry.Hickory Grove BBQ
    20" x 72" Gravity Feed by Wasson
    Member GLBBQA http://www.glbbqa.com/
    Member KCBS and Certified Judge

  10. #30
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Who is chuckie, Ford , Troy and this Bubba guy?

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