Liberal Forum

Cannonpointer » 09 Oct 2023, 10:18 pm » wrote: ↑

09 Oct 2023, 10:18 pm

Bro, TONGUE.

It's so good. And **** brisket? Nothing beats a brisket, and you almost cannot **** it up. My favorite treatment is to put it, fat-cap on top, in a crockpot on low for 6 hours. No veggies, no nothing. Just the meat - you can do the sides (if you insist on sides) stove-top.

YOU GOT ME THERE. BRISKET IS GOOD!  IN A CROCKPOT IT PROBABLY MELTS IN YOUR MOUTH
 

RedheadedStranger » 09 Oct 2023, 10:18 pm » wrote: ↑

09 Oct 2023, 10:18 pm

Same. 

Salmon and Mahi mahi on the fish, chicken, and the occasional filet pan seared in a cast iron skillet.

Spam provided a lot of sustenance back in the lean times though. When I was single and first out on my own, I could stretch a can out three days of I had enough **** to mix it in.

Lol

I love salmon above any cheap fish and more than many expensive ones. But how long does salmon or mahi mahi last?

Spam keeps.   
 

righteous » 09 Oct 2023, 10:20 pm » wrote: ↑

09 Oct 2023, 10:20 pm

YOU GOT ME THERE. BRISKET IS GOOD!  IN A CROCKPOT IT PROBABLY MELTS IN YOUR MOUTH

It do. And the **** taste - man, fat tastes GOOD! And briskets are very nicely marbled.

Cannonpointer » 09 Oct 2023, 10:21 pm » wrote: ↑

09 Oct 2023, 10:21 pm

I love salmon above any cheap fish and more than many expensive ones. But how long does salmon or mahi mahi last?

Spam keeps. 

Oh I've got so spam on hand for sure, among other staples. I just don't eat that stuff on a daily basis.

When I can't get to the store or the store can't get what I want, then I'll pop a can of mystery meat and make a pot of beans. Lol

​​​​​​
 

Cannonpointer » 09 Oct 2023, 10:22 pm » wrote: ↑

09 Oct 2023, 10:22 pm

It do. And the **** taste - man, fat tastes GOOD! And briskets are very nicely marbled.

LIKE A BURGER. MORE FAT MEANS MORE TASTE
 

RedheadedStranger » 09 Oct 2023, 10:24 pm » wrote: ↑

09 Oct 2023, 10:24 pm

Oh I've got so spam on hand for sure, among other staples. I just don't eat that stuff on a daily basis.

When I can't get to the store or the store can't get what I want, then I'll pop a can of mystery meat and make a pot of beans. Lol

​​

Yeah, eating it on the regular would definitely shorten your planetary visit...

righteous » 09 Oct 2023, 10:25 pm » wrote: ↑

09 Oct 2023, 10:25 pm

LIKE A BURGER. MORE FAT MEANS MORE TASTE

Yup. Remember the McLean?

Very few people do - it did NOT last long. 
 

Cannonpointer » 09 Oct 2023, 10:32 pm » wrote: ↑

09 Oct 2023, 10:32 pm

Yup. Remember the McLean?

Very few people do - it did NOT last long.

Agree.

Brisket is delicious, but I like the pulled pork from a Boston butt too. I kinda put BBQ in its own category anyway. The marbling is what makes good Q good.


 

RedheadedStranger » 09 Oct 2023, 10:53 pm » wrote: ↑

09 Oct 2023, 10:53 pm

Agree.

Brisket is delicious, but I like the pulled pork from a Boston butt too. I kinda put BBQ in its own category anyway. The marbling is what makes good Q good.

Pork just doesn't do it for me. I always have to dress it up. A brisket, I can just put in the crock pot, wait six hours, let it cool, and keep it a secret from everyone else until it's gone. 
 

RedheadedStranger » 09 Oct 2023, 9:40 pm » wrote: ↑

09 Oct 2023, 9:40 pm

Spam isn't terrible if it's fried. 

Cube it, fry it, add it to mac n cheese or a bowl of beans or soup... or slice it and fry it up with some scrambled eggs for breakfast.

I've seen some folks smoke it on a smoker even. Lol

        Yeah, we'd fry it in a pan with butter to get a crust on it, then melt American cheese and make a sandwich with it... Wasn't bad... But the Hawaiians I heard bring Spam recipes to a whole other level.. Their love for the stuff goes back to WW2.... 

Cannonpointer » 09 Oct 2023, 11:01 pm » wrote: ↑

09 Oct 2023, 11:01 pm

Pork just doesn't do it for me. I always have to dress it up. A brisket, I can just put in the crock pot, wait six hours, let it cool, and keep it a secret from everyone else until it's gone.

All I do to a butt is smear a little mustard  on it, hit it with a good savory dry rub, and let it sit in the smoke at about 250 for 6-8 hours.

Then take it out, wrap it in butcher paper with some butter and honey, and give it another 3-4 hours at 250.

Rest for a couple hours in a cambro and dig in.

The whole process takes 12-14 hours, but it's so worth it 
 

RedheadedStranger » 09 Oct 2023, 11:08 pm » wrote: ↑

09 Oct 2023, 11:08 pm

All I do to a butt is smear a little mustard  on it, hit it with a good savory dry rub, and let it sit in the smoke at about 250 for 6-8 hours.

Then take it out, wrap it in butcher paper with some butter and honey, and give it another 3-4 hours at 250.

Rest for a couple hours in a cambro and dig in.

The whole process takes 12-14 hours, but it's so worth it

Yeah, that sounds very good. But what a lot of treatment pork takes to make it good. I almost never buy pork - not even for the dogs. 

I buy them chicken livers and gizzards by the 40 pound box - 75 cents and 1 dollar per pound, respectively. Cheaper than kibble, better than kibble. They get it raw - the most expensive thing in their food is the veggies.
 

Cannonpointer » 09 Oct 2023, 11:16 pm » wrote: ↑

09 Oct 2023, 11:16 pm

Yeah, that sounds very good. But what a lot of treatment pork takes to make it good. I almost never buy pork - not even for the dogs. 

I buy them chicken livers and gizzards by the 40 pound box - 75 cents and 1 dollar per pound, respectively. Cheaper than kibble, better than kibble. They get it raw - the most expensive thing in their food is the veggies.

My method for smoking brisket is almost exactly the same as the pork butt, but instead of mustard, it gets a rub of olive oil and instead of a sweet/savory dry rub, it just gets salt and pepper.

The time and temps are almost identical.

8ve never tried a pork butt or a brisket in the slow cooker, but a Dr Pepper and pineapple ham in the crock is a staple for the holidays.
 
 
 

Concerns for the message board owner cockpointer were mounting after he was caught on camera calling a black woman a “lying, dog-faced pony soldier *** whore” at the Soul Train Annual awards. Apparently, it was the wife of the CEO of Spam who sponsored the awards. It was obvious he was not happy since wife is as ugly as car crash with 4 people in it doing150 mphs while Aunt Easter was ejected without a noticeable scratch.

When Al Sharpton, asked cockpointer whether voters could remain confident in his campaign after his poor performance in the Countries primaries, cockpointer said this is a celebration you dumb digaboo and than asked Sharpton why he ask a qyestion like that. cockpointerasked him if he was even a American citizen. When Sharpton said yes, Cockpointer responded: “No you arent ! You’re a lying, dog-faced porch *** who is nothing but a JOOOOO puppet.

When reached latter for a statement his spokes said cockpointer is under a lot of strain and was clearly just trying to bost attendance at his web page NHB. Also he had been drinking a little and would never say anything like that sober and it was all said in fun. Don Cornelius (grand father to cockpointer first mixed son) said ..."Thats just cockpointer being cockpointer.. Sometimes he calls me [my ***[/i] and we all crack up.

Regardless...after the awards everyone had a slice of spam from “The Edible Moneky Monument” and the Colt-45 flowed unlimited.

The local police announced there were no shooting because we usually get a better class of darkies there.

RedheadedStranger » 09 Oct 2023, 11:22 pm » wrote: ↑

09 Oct 2023, 11:22 pm

My method for smoking brisket is almost exactly the same as the pork butt, but instead of mustard, it gets a rub of olive oil and instead of a sweet/savory dry rub, it just gets salt and pepper.

The time and temps are almost identical.

8ve never tried a pork butt or a brisket in the slow cooker, but a Dr Pepper and pineapple ham in 6ue crock is a staple for the holidays.

Y'know, I've smoked brisket and it's excellent - ditto tongue. But brisket is just as good, albeit in a different way, out of a crock pot. Much less prep, much less cleanup - I doubt I will ever smoke another brisket. I like it. I will eat the hell out of smoked brisket - it's a go to when I do BBQ out. But smoking it just doesn't seem worth the effort to me. Same with tongue. I like smoked tongue. But just boiling it is fine with me. It doesn't NEED extra flavor, it's so marbled.   

Cannonpointer » 09 Oct 2023, 11:27 pm » wrote: ↑

09 Oct 2023, 11:27 pm

Y'know, I've smoked brisket and it's excellent - ditto tongue. But brisket is just as good, albeit in a different way, out of a crock pot. Much less prep, much less cleanup - I doubt I will ever smoke another brisket. I like it. I will eat the hell out of smoked brisket - it's a go to when I do BBQ out. But smoking it just doesn't seem worth the effort to me. Same with tongue. I like smoked tongue. But just boiling it is fine with me. It doesn't NEED extra flavor, it's so marbled.

I got into slow cooking/smoking back in my younger days because it was a good excuse to hang out and drink beer.

I love smoking whole hens too and have tried a turkey or two, but deep frying is better for turkey. 

​​​​​​I have nothing at all against a slow cooker/crock pot, but I've really just never thought of slow cooking something like a brisket or pork butt in one. Chuck roast and veggies, hell yeah... but the other has just always gone in the smoke. I'll probably give it a shot now. 

 
 

RedheadedStranger » 09 Oct 2023, 11:34 pm » wrote: ↑

09 Oct 2023, 11:34 pm

I got into slow cooking/smoking back in my younger days because it was a good excuse to hang out and drink beer.

I love smoking whole hens too and have tried a turkey or two, but deep frying is better for turkey. 

​​​​​​I have nothing at all against a slow cooker/crock pot, but I've really just never thought of slow cooking something like a brisket or pork butt in one. Chuck roast and veggies, hell yeah... but the other has just always gone in the smoke. I'll probably give it a shot now.

My favorite treatment is a thick salt and pepper coat and then a naked 6 hours on low. Unbelievable flavor coming out of that crockpot. 
 

Monderegal » 09 Oct 2023, 8:46 pm » wrote: ↑

09 Oct 2023, 8:46 pm

Have you ever noticed those product questions numbers on the crap we eat in this country? Well apparently the one for Spam is 1-800-523-4635. I'm thinking about calling. Anybody have any questions to ask this nice lady who sits by a silent phone all day?

youre actually eating jumbo sausage

that 800 # is your ghey chat line

Monderegal » 09 Oct 2023, 8:46 pm » wrote: ↑

09 Oct 2023, 8:46 pm

Have you ever noticed those product questions numbers on the crap we eat in this country? Well apparently the one for Spam is 1-800-523-4635. I'm thinking about calling. Anybody have any questions to ask this nice lady who sits by a silent phone all day?

What accent does the lady have? What country is she living in outside the USA and its commonwealths?

Cannonpointer » 09 Oct 2023, 10:32 pm » wrote: ↑

09 Oct 2023, 10:32 pm

Yup. Remember the McLean?

Very few people do - it did NOT last long.