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Slow day, let's make BBQ

91100 100 set

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Alright folks, it's too hot here to do anything outside, and despite the fact that I have a million things I COULD do around the apartment on my day off, I'm not doing them. And since the usual backpack vs traditional luggage, MDA vs CHQ, ASA vs SKW, 190 vs mainline shouting matches are getting old, lets talk food.

I am somewhat limited in my own resources to make good BBQ at home. I live in an apartment with no deck or patio, hence no outdoor cooking anymore (Thank you, Dave Siegal). I have an oven, a stove, a microwave, and a crock pot. And I'm looking to make good pork barbeque at home. I could go to the Food Network website and troll around there, but this website is like home to a loser like me. With the above resources, what are my options?

Or we could talk about WRC racing. Or Gran Tursimo 4. Or the weird clutch problem in my Subaru. Or mountain biking. But I'm f'ing bored.
 

FN FAL

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I hear ya hoss...

Saturday I grilled up a nice Salmon fillet. To be honest, I've never done that before. I just guessed and left in there for about 13 minutes (in tin foil with onions and some herbs).

It came out pretty damb tasty.
 
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shamrock

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Don't know cr@p about BBQ so I'll weigh in on another of your subjects. What kind of mountain bike do you ride? I'm on the fence about buying one. Not because I'm not sure if I want one, but because they tell me that, as an adult, I should be financially responsible and think my major purchases through.:(

I love road riding and that's where most of my money will continue to go, but I would like to pick up a mountain bike to change things up once in a while. I'm looking at the tried and true Stumpjumper even though I'd like to keep the price tag around $1000. A Stumpjumper is a little north of that, at least the model I would buy, but my price range always tends to creep higher as I go. I've also considered Gary Fisher and of course Trek.

And for the most important question, hardtail or full suspension?
 

k_EAT=ho_ME

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shamrock said:
...they tell me that, as an adult, I should be financially responsible and think my major purchases through.:(

F*ck that! You're already a professional RJ pilot, when "they" tell you crap like this, tell them you're not about to start thinking carefully about important decisions now.

shamrock said:
And for the most important question, hardtail or full suspension?

You're kidding right? If you wanna go down hill fast, full suspension is the only way to go. If you don't wanna go down hill fast, why f*ckin' bother? Go get one of those deals with the big fan for a front wheel and pretend to race your dog in the living room.
 

bigD

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shamrock said:
And for the most important question, hardtail or full suspension?

I'm a hard tail snob myself. It'll teach you how to actually ride a line down a hill, and you won't work as hard in the climbs.
 

P-Dawg_QX

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FN FAL said:
I hear ya hoss...

Saturday I grilled up a nice Salmon fillet. To be honest, I've never done that before. I just guessed and left in there for about 13 minutes (in tin foil with onions and some herbs).

It came out pretty damb tasty.
Best BBQ salmon I've ever had was by brushing it with olive oil, then coating it with a generous layer of pesto. Do the tin foil thing and grill to perfection. A side of herb rice and/or potatoes along with a bottle of Black Butte Porter and you've got yourself a meal of champions.
 

bigD

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k_EAT=ho_ME said:
If you wanna go down hill fast, full suspension is the only way to go.

Friggin' freeride wheenie. :D
 

VampyreGTX

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What kind of pork BBQ you looking to make?

Pulled pork? I got a nice recipe for that one. I make it on a smoker outside, but I think you can pull it off with the crockpot or oven. Takes a LONG time though, prep time about 12 hours and cooking time of about 8. I made my own brine for overnight soaking and my own rub.... BBQ sauce is up to you. I'm actually trying to perfect my homemade sauce which is almost complete....

Any of you guys out in the Chicago area should let me know and I may invite you over some some damn good BBQ.... Brisket, Pulled Pork and Ribs... smoked the long, slow and juicy way!
 

Gulfstream 200

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bigD said:
I'm a hard tail snob myself. It'll teach you how to actually ride a line down a hill, and you won't work as hard in the climbs.

steel hard tail bro. Old school style.

a little pain going downhill...lots less work uphill.

carbon full suspension freerides and queer micro brews with fruit in them are for pansies.
 

k_EAT=ho_ME

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bigD said:
Friggin' freeride wheenie. :D

Man, I earn my turns....by paying the liftie for a ride to the top! Double-:D .




P.S. Ever tried that Apricot Ale? Yummy!
 
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KeroseneSnorter

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Mountian Bike!!?? :confused:

YZ or CR 450 baby!! Lots of noise, minimal work going up the hills, 80 + MPH on the straights, and you get to pi$$ off every tree hugger in a three county area!!!!:D

All that and 10 + inches of suspension on the front and rear tire! What more could you want?
 

Gulfstream 200

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k_EAT=ho_ME said:
Man, I earn my turns....by paying the liftie for a ride to the top! Double-:D .




P.S. Ever tried that Apricot Ale? Yummy!


AHHHH NOOOOO!

Apricot Ale!

FOR THE LOVE OF GOD!
 

Feeder Dude

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shamrock, go with a fisher great bikes fairly inexspensive, softtails just cost more and unless you are a serious mountin biker not realy worth the extra doe. Their kinda of like big girls more cushion for the pushin.
 
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dav8or

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Salmon

Marinade the salmon in one 8oz frozen Lime-Aid concentrate, ½ cup soy sauce, ½ cup olive oil, and a ¼ cup of your favorite spices (rosemary, oregano thyme) Let it soak for about 30-45 min a side then grill.



BBQ

Good pork BBQ must be cooked out doors but I have a good recipe for pork tenderloin you can do in the crock pot.



One pork tenderloin, one packet of Lipton onion soup mix, 3 cloves of garlic.

Place the tenderloin in the crock pot and pour in about 1-1/2 cups of water. Pour the onion soup mix over the pork and dice up the garlic, put what you can on the pork and the rest in the water. Cook on low for about 8 hours.



Mountain Bike

Hard tail. Spend the money on components. I don’t ride anything less than XT. Riding trails is a different animal. Learn on the hard tail and wait for the full suspension, you’ll be a better rider.
 

91100 100 set

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Good tips on the BBQ. I'm thinking it's gonna be a long slow, overnight job in the oven with a rubbed pork shoulder.

Mountain biking. I've got a K2 Hardtail right now. Nothing too fancy, LX and XT. I had one of those Nolleen Air Forks that came stock, and it had it's pro's (very light and stiff) and con's (some cheap plastic parts that were it's ultimate downfall), but it's been replaced with a Rock Shox Pilot fork (again, nothing fancy, but it works). Nice and light, just a hair under 25 lbs fully dressed out with tools (maybe 26 now with the new fork), climbs like a raped ape, and very good in the narrows. I used to own a Specialized FSR that was very nice (XT, XTR, Fox shock in the rear, Manitou up front), but the rear bushings proved to be a major hassle, and I prefered the simplicity of the hardtail, so I sold it to my buddy's little brother last year.

Over the years (yes, I remember the Rock Shox RS-1 and original Manitou fork for all you Mountain Dew-drinking freeride newbie posers), I've had a Schwinn, a handful of steel GT's (broke one of 'em too), an aluminum GT (thats my beater now, rigid fork, 2.5 inch tires, granny ring only up front, 7 speeds in back, flat pedals, good times), the Specialized, and now the K2.

I don't make it out for the 6 hour death marches anymore, but I ride UP the same hills that I ride down.
 

FN FAL

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dav8or said:
Salmon

Marinade the salmon in one 8oz frozen Lime-Aid concentrate, ½ cup soy sauce, ½ cup olive oil, and a ¼ cup of your favorite spices (rosemary, oregano thyme) Let it soak for about 30-45 min a side then grill.

Interesting...thanks.
 

LowlyPropCapt

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VampyreGTX said:
What kind of pork BBQ you looking to make?

Pulled pork? I got a nice recipe for that one. I make it on a smoker outside, but I think you can pull it off with the crockpot or oven. Takes a LONG time though, prep time about 12 hours and cooking time of about 8. I made my own brine for overnight soaking and my own rub.... BBQ sauce is up to you. I'm actually trying to perfect my homemade sauce which is almost complete....

Any of you guys out in the Chicago area should let me know and I may invite you over some some dang good BBQ.... Brisket, Pulled Pork and Ribs... smoked the long, slow and juicy way!

Here's a question... You brine your ribs too? I got my rub down cold and always pull the membrane off my ribs, but I have never brined them.
 
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