Mop

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• Lisa, I love you. Mop

  in Little Piggy Comment by Mop January 2007
• RRP,lol, yeah, I`m still kicking around.... I`m good thanks. Tim????. is he still around?, I heard he.....well, never mind.... Mop

  in Little Piggy Comment by Mop January 2007
• ravnhaus, yea, they sure are nice.... Mop

  in Little Piggy Comment by Mop January 2007
• ravnhaus, to hell with the pork, where did you get that platter.........pork you can get all day long but that platter.....its great. Mop

  in Little Piggy Comment by Mop January 2007
• Rick's Tropical Delight,...........jumpin jeezus man.......I just licked all the dustbunnies off my screen hopin to get a taste of that.........thats a gorgeous image. Mop

  in King Crab legs Comment by Mop December 2006
• Joyce,without a brine and a temp of 350º you may as well make a smokey pizza.....[p]Brine it and cook no less than 350º....even if the temp bumps up to 375º, its no biggie, it just cuts down your cooking time. Also rub the birdy with some good oliv…

  in Distasturkey Comment by Mop September 2003
• Joyce, cook the turkey at a solid 350º, below that its not fit for the dumpster.

  in Distasturkey Comment by Mop September 2003
• Da_Butcher,...its not that uncommon to get some larger chunks of lump in the bag...you got lucky...its nicer to have that than a bag of dust....I have had a few of them..[p]There is no need to wait for all the charoal to light, it will continue to b…

  in First cook......highlights and downfalls...comments most appreciated!!!! Comment by Mop June 2003
• Well, I have to admit, I didn`t like reading this bit of bad news. He sure was a gruff old son of a pup behind the keyboard but his late-night periodic phone calls to me just to 'shoot the chit' certainly showed a different side of him.. Bummer...…

  in Sad news Comment by Mop March 2003
• Nah, not yet Darryl, been way too cold here lately....[p]

  in Brined spatchcocked chicken Comment by Mop March 2003
• MrCoffee, I totally agree with at least trying chicken brined. I had never done it until Reg tipped me off to it and wow, I found a huge difference.....more so in chicken PEICES like legs and thighs....it really is a nice difference and like all br…

  in Brined spatchcocked chicken Comment by Mop March 2003
• RhumAndJerk, why its butterflied chicken rubbed up with Texas Rib Ranger's seasoning, roasted potatoes and fresh crusty Italian bread.[p]washing it all down with ice cold Sleeman's Silver Creek... [/b]

  in What is On Your BGE? Comment by Mop November 2002
• djm5x9,here we go again, Earl's quail my foot.....he just takes the credit, its Barb that toils over the deboning, don`t let him fool ya.(:[p]Mop [/b]

  in Pheasant or Quail Comment by Mop October 2002
• Gloria, I do them all the time on the egg.[p]Brined bird, cooker at 350º, bird in Vrack, in a drip pan on top of a pizza stone, or firebricks. 15-20 per pound. Wrap the wing and leg tips in foil to avoid burning.[p]I rinse, pat dry and mist the bi…

  in Cooking A Whole Turkey Comment by Mop October 2002
• J Appledog, I know I know, they get......well, you know:....'randy'[p]Mop [/b]

  in Count Down To Eggtoberfest--4 Days Comment by Mop October 2002
• Sespe Pete, The link showed up on my puter ok.[p]Mop [/b]

  in Chili Dogs Comment by Mop October 2002
• Rib-Rob, sounds good, tha IS one expensive cut of meat too isn`t it![p]Mop [/b]

  in Beef Tenderloin Comment by Mop October 2002
• Freak, from what I gathered, you simply 'grill'...[p]Mop [/b]

  in Beef Tenderloin Comment by Mop October 2002
• Wardster, thanks for the lead.....was there any distinct flavor that came out with that recipe/technique that you could pinpoint or did the 'beef' flavor still come through?[p]Mop [/b]

  in Beef Tenderloin Comment by Mop October 2002
• Woo Hoo, that sounds MINT![p]Mop [/b]

  in Wrapping butts in foil when ready Comment by Mop October 2002
• DO you guys find any difference from a fresh to a frozen butt in terms of quality of finished product?[p]Mop [/b]

  in Wrapping butts in foil when ready Comment by Mop October 2002
• Scottie, true enough...[p]Hey, Fed Ex me down a great Chicago Pie and I`ll ship you out a box of great beer.......LOL[p]talk to you later Scottie, gotta get ready for work.....[p]Mop [/b]

  in Wrapping butts in foil when ready Comment by Mop October 2002
• Joo got it mang![p]Mop [/b]

  in Sum up the butt, wrap foil method.... Comment by Mop October 2002
• Steve in KC, its amazing how the temp can be held when the butts are stacked one on top of the other in the cooler.....oh and the aroma when you open the cooler......heaven.....[p]Mop [/b]

  in Wrapping butts in foil when ready Comment by Mop October 2002
• Scottie, yeah but when you shred, pull or carve, the juices should be retained within the meat I would think....either way seems better than just leaving the meat open to the heat the full term of the cook.[p]I won`t say how long I take to cook butt…

  in Wrapping butts in foil when ready Comment by Mop October 2002
• djm5x9, I never thought of the plastic wrap but the amount of juice alone from the butt in foil was incredible.. I can just imagine what it would be like held in tight with the saran wrap........ [/b]

  in Wrapping butts in foil when ready Comment by Mop October 2002
• Chuck, It looks nice..[p]Yeah, Missisauga is not a favorite place of mine, its a mini Toronto..lots to see and do but crowded..[p]Mop [/b]

  in Large Party for the Large Egg Comment by Mop October 2002
• Thanks Steve, I`ll try it next time, I have another little private party to cater for in two weeks.[p]All kidding aside, are you finding this to be part of your routine butt cooking practice to do this now or do you just do it if you are running sho…

  in Wrapping butts in foil when ready Comment by Mop October 2002
• QBabe, its lazy as hell and complains a lot![p]Mop [/b]

  in Pulled Beef - Cow Lick Style Comment by Mop October 2002
• ChuckO, nice yard, where do you live?[p]Mop[p]

  in Large Party for the Large Egg Comment by Mop October 2002
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