WAR ROOM LOUNGE V22: Cult 45

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JudoThrowFiasco said:
who you fucking with when you said this?

"Hawaiian women are in my experience some of the most beautiful in the world, so congratulations on that.

Hawaiian men, I could take or leave."

My next question is, if you're not bi - where are you taking those islanders?
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If I was responding to Animal Cracker, I was referencing him being polynesian. If not, I was just playing around. If that alone made you think I'm bisexual, then there's a good chance most of the posters here think I'm bisexual.
 
Trotsky said:
If I was responding to Animal Cracker, I was referencing him being polynesian. If not, I was just playing around. If that alone made you think I'm bisexual, then there's a good chance most of the posters here think I'm bisexual.
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The take or leave part just made it...ambiguous
 
As a dry run for a Thanksgiving turkey, I put a whole chicken on the smoker the other day. Turned out fuckin' great. Nice smokey flavor and super juicy. Not sure how much difference spatchcocking made, but that's what we did and will do again with the turkey. Need something bigger to brine it in.
 
Gandhi said:
Endorsed!!!!!!


Sort off

Counting calories is good from an education point of view. When you gamify things with say a calorie app it’s likw you are losing points every time u eat a cookie. That will educate you on how just extra heaps of olive oil can double the calories of a meal.

But having said that. Get rid of snakes, juice, have 1 portion of decent food, make desserts rare, etc. Will get u really far along the path.
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If you are insulin resistant it's good to reduce your carb intake. A good 16 hour fast is good as well to clear the glycogen from the body. Nonetheless what is important is the protein intake, good thermal effect of digesting such a macronutrient. This will lead to a tight body, a body worth studying....
 
Cubo de Sangre said:
As a dry run for a Thanksgiving turkey, I put a whole chicken on the smoker the other day. Turned out fuckin' great. Nice smokey flavor and super juicy. Not sure how much difference spatchcocking made, but that's what we did and will do again with the turkey. Need something bigger to brine it in.
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Spatchcocking makes a difference in my experience. Nothing beats that crispy skin, and it cuts the cooking time way down (I always grill, though. Haven't tried smoking). I grill it low and slow anyway, so all the fat renders out from under the skin without losing the juiciness. I've never bothered to brine but maybe this year I'll get my shit together.
 
sickc0d3r said:
Spatchcocking makes a difference in my experience. Nothing beats that crispy skin, and it cuts the cooking time way down (I always grill, though. Haven't tried smoking). I grill it low and slow anyway, so all the fat renders out from under the skin without losing the juiciness. I've never bothered to brine but maybe this year I'll get my shit together.
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As I recall, the bird took about 3-4 hours on 225 degrees. I'm still figuring out the brining. I've tried pork loin brined and not brined. Lots more juicy with the brine. From what I've read it's even more important for fish and poultry. Big issue so far has been making things a little too salty. So I cut down the brine time (to about four hours) for the chicken and the salt level was great.

My sister said she's brined and not brined with turkey and didn't think it mattered. She just stuffed a bunch of butter under the skin. I'm thinking I'll do both. :cool:
 
Gandhi said:
But having said that. Get rid of snakes, juice, have 1 portion of decent food, make desserts rare, etc. Will get u really far along the path.
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Sorry, man, I'm not giving up my snakes. Too delicious.

may-2013-040a1.jpg
 
Def going to Cubo’s for the next BBQ!!!!
 
We smoked a turkey last year as a family for thanksgiving.

Came out NOMS.
 
Cubo de Sangre said:
As I recall, the bird took about 3-4 hours on 225 degrees. I'm still figuring out the brining. I've tried pork loin brined and not brined. Lots more juicy with the brine. From what I've read it's even more important for fish and poultry. Big issue so far has been making things a little too salty. So I cut down the brine time (to about four hours) for the chicken and the salt level was great.

My sister said she's brined and not brined with turkey and didn't think it mattered. She just stuffed a bunch of butter under the skin. I'm thinking I'll do both. :cool:
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Butter under the skin is what I've always done and it works great. I mean, it's butter. I've also used flavor injection with nice results.

Saltiness or just generally fucking up the flavor with a brine is exactly why I've never tried it. Well, that and being a procrastinating slacker :D

One of these days I'm gonna go for the deep fried, but I want to get a smoker first and try that.
 
Deep fried turducken sounds awsome but wtf do I know !!!!!
 
Gandhi said:
Def going to Cubo’s for the next BBQ!!!!
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We haven't even had the first one yet. :(

But come on over!


sickc0d3r said:
Butter under the skin is what I've always done and it works great. I mean, it's butter. I've also used flavor injection with nice results.

Saltiness or just generally fucking up the flavor with a brine is exactly why I've never tried it. Well, that and being a procrastinating slacker :D

One of these days I'm gonna go for the deep fried, but I want to get a smoker first and try that.
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Yeah, we've always done the butter thing when cooking in the oven. Never considered deep frying but would love to taste some bird done that way.

I don't think you're gonna fuck up the flavor with brining because you can just add the bare minimum (water, salt, sugar). I'd recommend bay leaf too. Saltiness is definitely something easy to fuck up. The key seems to be consistent ratios and avoiding the notion that longer is better. Brine for just a few hours and see if you notice a difference. If not, then fuck it. :cool:
 
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