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Focker

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  • Re: Our little BBQ journey today

    FockerFocker
    Q is not a bitter, old Focker. I deal with them on a regular basis. He's helpful, smart, can think for himself, not a sheeple. I too, am baffled at the following, for the worst cut of meat one c…
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  • Re: Confused but not Devastated

    FockerFocker
    NPD? Weak cheddar. I think he's got empathy....for all of you. This thread makes me feel good about myself. The jealousy and envy towards BGC reeks, and it takes alot to stimulate my olfactory r…
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  • Re: Sous Vide Skepticism...

    FockerFocker
    Craig, it's hard for a few of the haters around here to swallow the fact that you are one of, if not the best, cooks on the forum. Shake 'em off, keep doin' your thang cuz. Post pics, …
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  • Re: Beer $$$

    FockerFocker
    Sexy as hell to have a woman cuddled up next to ya in a standard cab bench seat. The hard part, keeping one hand on the wheel at all times. Smokin' hot chick, and clean Scottsdale too. 
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  • Re: MTQ Belly Bacon Cure times????????

    FockerFocker
    2" is a nice thick slab. One week will not be enough. One week per inch is a decent guideline. I would rather cure for two weeks, equilize, and soak to desalinate, then risk undercuring. As long…
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