|
|
Post by nancyb on Dec 17, 2016 18:42:08 GMT -5
|
|
|
|
Post by jim44444 on Dec 17, 2016 19:52:21 GMT -5
Brush it off and fire it up. I use our grill year round. Only deterrent is high wind or heavy rain.
|
|
|
|
Post by nancyb on Dec 17, 2016 20:14:24 GMT -5
LOL I BBQ all season too jim44444. It was more to showcase the amount of snow we've received this week.
|
|
|
|
Post by obobfla on Dec 17, 2016 20:32:44 GMT -5
I don't have that problem in Florida. But if I did, the BBQ joint down the road does take-out. It would be worth driving in the snow for the brisket.
|
|
|
|
Post by DryCreek on Dec 17, 2016 22:12:27 GMT -5
Impressive. Might even be deeper than snowman12345 can measure! On a loosely related note of hot/cold contrasts, there's something sensual about being in a hot tub outside when it's snowing. With someone special; clothing optional. Just don't forget to flip your shoes upside down... (Yeah, that was a memorable trip of my youth. That would also be why the scent of wintergreen chewing gum is seared into my memory.) Sorry... did I wander a bit there? In my mind it was all connected! |
|
|
|
Post by obobfla on Dec 17, 2016 22:28:45 GMT -5
Knowing that you are from Ontario, nancyb, I was kind of wondering what is considered barbecue north of the border. Here in the States, it differs from state to state in regards to meat, sauce, and wood used. In Texas, it is beef brisket cooked over mesquite wood. North Carolina has a mustard sauce over hickory. Memphis is pork ribs with either dry rub or sauce, and Kansas City has beef ribs slathered in sauce. Iowa and other parts of Midwest have pulled pork. I've even noticed a difference south of here. Cubans cook whole pigs in a pit with banana leaves and mojo sauce. Puerto Ricans also cook whole pigs, but on spits. All of them are delicious! |
|
|
|
Post by wewbwb on Dec 18, 2016 3:59:17 GMT -5
|
|
|
|
Post by snowman12345 on Dec 18, 2016 4:39:37 GMT -5
There may be snow on the roof, but there is a fire in the burner!!
|
|
|
|
Post by snowman12345 on Dec 18, 2016 4:40:47 GMT -5
Impressive. Might even be deeper than snowman12345 can measure! On a loosely related note of hot/cold contrasts, there's something sensual about being in a hot tub outside when it's snowing. With someone special; clothing optional. Just don't forget to flip your shoes upside down... (Yeah, that was a memorable trip of my youth. That would also be why the scent of wintergreen chewing gum is seared into my memory.) Sorry... did I wander a bit there? In my mind it was all connected! When it's that deep, you just keep plowing... |
|
|
|
Post by nancyb on Dec 18, 2016 7:41:38 GMT -5
Knowing that you are from Ontario, nancyb , I was kind of wondering what is considered barbecue north of the border. Here in the States, it differs from state to state in regards to meat, sauce, and wood used. In Texas, it is beef brisket cooked over mesquite wood. North Carolina has a mustard sauce over hickory. Memphis is pork ribs with either dry rub or sauce, and Kansas City has beef ribs slathered in sauce. Iowa and other parts of Midwest have pulled pork. I've even noticed a difference south of here. Cubans cook whole pigs in a pit with banana leaves and mojo sauce. Puerto Ricans also cook whole pigs, but on spits. All of them are delicious! We don't have BBQ here like you do in the states. When Canadians refer to a BBQ it is assumed to mean cooking, usually meat of some kind, on a hot grill on your gas BBQ. Some people still use charcoal briquettes but not wood. You can get pulled pork in some restaurant and I make a variety at home but it is nothing like the delicious varieties, sauces, wood flavouring you can get in the your lovely state. Pig roasts are common but there is no sauce added to the cooked meat other than what you add such as bbq sauce or ketchup.  |
|
|
|
Post by snowman12345 on Dec 18, 2016 13:48:11 GMT -5
Knowing that you are from Ontario, nancyb , I was kind of wondering what is considered barbecue north of the border. Here in the States, it differs from state to state in regards to meat, sauce, and wood used. In Texas, it is beef brisket cooked over mesquite wood. North Carolina has a mustard sauce over hickory. Memphis is pork ribs with either dry rub or sauce, and Kansas City has beef ribs slathered in sauce. Iowa and other parts of Midwest have pulled pork. I've even noticed a difference south of here. Cubans cook whole pigs in a pit with banana leaves and mojo sauce. Puerto Ricans also cook whole pigs, but on spits. All of them are delicious! We don't have BBQ here like you do in the states. When Canadians refer to a BBQ it is assumed to mean cooking, usually meat of some kind, on a hot grill on your gas BBQ. Some people still use charcoal briquettes but not wood. You can get pulled pork in some restaurant and I make a variety at home but it is nothing like the delicious varieties, sauces, wood flavouring you can get in the your lovely state. Pig roasts are common but there is no sauce added to the cooked meat other than what you add such as bbq sauce or ketchup. She said "pulled pork"! Heheheheheheh! |
|
|
|
Post by nancyb on Dec 18, 2016 14:16:14 GMT -5
LMAO...you are silly snowman12345.
|
|
