Kevin's Watch

This puppy? Yeesh.

That's the one!!

How did you capture the picture???

...and yes...

Hyperception does eat it in one sitting...

Menolly wrote:That's the one!!

How did you capture the picture???

...and yes...

Hyperception does eat it in one sitting...

Good lord. I hope he uses a fork...otherwise his jaws would need to unhinge like a python's!

Does he unbutton his pants before, during, or after he's done???

I like a Wendy's double, so I guess 1/2 pound. But the Hardy's 1/3 pound thickburger seems perfect, though it's a lot of bun for the meat. Hell, I even like the low-carb version without the bun . . . try it! No bread to get in the way!. Just beef and toppings. And "only" 420 calories. Not bad for a fast food meal.

At home, my burgers are about 1/3 pound. No doubles. So that's probably the sweet spot for me.

rdhopeca wrote:Good lord. I hope he uses a fork...otherwise his jaws would need to unhinge like a python's!

Yes, for that he uses a fork (and knife!).

rdhopeca wrote:Does he unbutton his pants before, during, or after he's done???

Heh, he's too savvy for that.
When he goes to Conestogas, he makes sure to wear an elastic waitsband.

Menolly wrote:How did you capture the picture???

Show the page in the browser, press Print Screen key, paste into Paint, clip, save, upload to www.imageshack.us, copy the URL, paste it into a post, put [img] [/img] around it, done.

wayfriend wrote:

Menolly wrote:How did you capture the picture???

Show the page in the browser, press Print Screen key, paste into Paint, clip, save, upload to www.imageshack.us, copy the URL, paste it into a post, put [img] [/img] around it, done.

*gah*

...I did know about the Print Screen function...
...honest, I did.

^^ That's me eating a normal burger size for my taste.

I can't tell if the human is going to eat that burger, or if the human is screaming in terror cuz the burger is about to bite his head off.

Vraith wrote:I can't tell if the human is going to eat that burger, or if the human is screaming in terror cuz the burger is about to bite his head off.

Sheesh, I used to like hamburgers

So far I tried a few of your suggestions and especially Menolly's blue cheese variety was for tEh wIn.

Now - I also love little bits and pieces of fingerfood like spareribs (pork). I usually use a dry rub - grounded seeds of yellow mustard, cumin, coriander mixed with sea salt, black pepper, brown suggar, sweet paprika and chili flakes. I let the meat marinade over night. I then put it on the hot charcoal grill and let it take color from both sides. Then I put the ribs on tin foil, put the lid on the grill and let cook/smoke for like 20 minutes or so. Then I brush them with a mix of good ketchup, honey, soy sauce and rice wine and grill without foil for another 10 minutes, constantly turning them to keep them from burning. Also works with chicken legs/wings.

It's a pity you hardly ever get beef ribs here - any suggestions for preparations over open fire?

Vader wrote:It's a pity you hardly ever get beef ribs here - any suggestions for preparations over open fire?

Ah, now your talking Malik's talk...

If I talk his talk then he is slower than a limping Ranyhyn to answer my call.

Silly...
click the link that the word talk is...
I'm hoping that thread will help.

ack, I'm such a fool...
right Watcher
wrong thread.

This is the thread I was thinking of...

Menolly wrote:Silly...
click the link that the word talk is...
I'm hoping that thread will help.

Forgive me .. too much diamondraught.

*hoping you see that the word "This" in the previous post is also a link*

...but just in case...

kevinswatch.ihugny.com/phpBB2/viewtopic.php?p=404014#404014

is the thread about smoking ribs right...

I love my Dad's burgers:

He usually buys a chunk of chuck and has the butcher grind it, but he will also use regular ground chuck.

Then he finely chops mushrooms and onions and adds them to the meat. He adds a little Teriyaki (always Mr. Yoshida's- if you've ever tried it you know why!) A little Rooster (Worcestershire) sauce and some salt and pepper. They are a little different and they are great!

I have the exact proportions if anyone wants. I photocopied the paper plate he was writing on as he perfected his "recipe". It looks like he did it three or four times before he was satisfied- it's got scratched out ingredients and changed amounts; quantities called "shakes" and such.

Menolly wrote:Kosher salt is salt that is used to kasher meat. It is a less fine grind of salt, similar to pickling salt I think. Again, it is a name for a type of salt, rather than it's source.

It's coarse salt with no additives, like iodine.

--A