01-14-2014, 15:37
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#511
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by cbtengr
Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits.  |
Go look up "Sodium Aluminum Phosphate" an ingredient in Bisquick......
Sodium Aluminum Phosphate is not in my kitchen...... 
It's banned in Japan and some countries in Europe.
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Team Sergeant is offline
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01-16-2014, 16:47
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#512
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Guerrilla Chief
Join Date: Oct 2012
Location: State of Jefferson
Posts: 560
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Macaroni and goat cheese.
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together we stand, divided we fall.
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Lan is offline
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01-17-2014, 13:19
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#513
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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These are Biscuits!
A picture is worth a thousand words!
DSCN2359.jpg
And the best part is no Sodium Aluminum Phosphate  . Thank you TS !
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cbtengr is offline
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01-17-2014, 14:39
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#514
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by cbtengr
A picture is worth a thousand words!
Attachment 27160
And the best part is no Sodium Aluminum Phosphate . Thank you TS ! |
Those look nice! Well done! Did you eggwash the tops?
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Team Sergeant is offline
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01-17-2014, 14:55
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#515
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by Team Sergeant
Those look nice! Well done! Did you eggwash the tops?
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You have me paranoid, I went out to check the recipe to see if I was suppose to eggwash the tops, they are not. They really rose when they baked and are very good! I was going to BS you and tell you that originally I was just trolling for a good biscuit recipe. BTW this is a double batch.
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The only reason some people get lost in thought is because it's unfamiliar territory.
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cbtengr is offline
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01-17-2014, 15:04
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#516
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Guerrilla
Join Date: Jun 2013
Location: DC area
Posts: 374
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Quote:
Originally Posted by cbtengr
A picture is worth a thousand words!
Attachment 27160
And the best part is no Sodium Aluminum Phosphate . Thank you TS ! |
Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent. 
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JHD is offline
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01-17-2014, 15:26
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#517
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by JHD
Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent. |
These are TS Biscuits, if you can read and follow simple instructions you can bake these. I draw the line at baking bread and rolls, that's the wifes AO.
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cbtengr is offline
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01-17-2014, 16:38
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#518
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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BBQ
Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!
image.jpg
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Don is offline
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01-17-2014, 16:49
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#519
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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The Meat
About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.
image.jpg
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
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Don is offline
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01-17-2014, 17:18
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#520
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Quote:
Originally Posted by Don
Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!
Attachment 27163 |
I like that fire box, it looks like a woodstove.
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cbtengr is offline
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01-17-2014, 17:28
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#521
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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Quote:
Originally Posted by cbtengr
I like that fire box, it looks like a woodstove.
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It is. My father in law had it sitting out in his back yard. There was a lot of engineering put into that smoker. There is a layer of "fire bricks" sandwiched between two sheets of steel in the cylinder that cause the heat and smoke to travel to the far end before coming back across the meat. It keeps the cooking temperature the same across the whole surface. No hot spots.
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
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Don is offline
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01-17-2014, 20:06
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#522
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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Three hours in...
image.jpg
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
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Don is offline
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01-17-2014, 20:37
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#523
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Area Commander
Join Date: Jan 2008
Location: USA
Posts: 4,792
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Quote:
Originally Posted by Don
About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.
Attachment 27164 |
^^^<drool>^^^
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tonyz is offline
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01-18-2014, 05:04
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#524
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Quiet Professional
Join Date: Mar 2006
Location: Jaw-Juh (that's "Georgia")
Posts: 887
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12 hours later.
image.jpg
The meat stalled for about two hours last night, so I still have a couple hours to go. I pulled off the tenderloin and let it rest for an hour. Sliced it up and GAWD it's good! That rub kicks ass. I added cayenne pepper to the recipe and it gave it a real good kick.
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You just can't find that level of stupid in nature. It kills itself off... -T.A. Gardner
Last edited by Don; 01-18-2014 at 06:46.
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Don is offline
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01-18-2014, 07:48
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#525
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Area Commander
Join Date: Apr 2011
Location: Midwest
Posts: 2,811
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Don, Looks great! Will you share your rub recipe? Do you use strictly wood or charcoal or some of each?
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