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Recruit BBQ on Tuesday

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That cattlemen's gold is the shiznit I just used it yesterday for my dawg b day party all the food was gone in 45 min smh
 
Problem2 said:
Jaquan Johnson, Jacques Patrick and Dexter Williams have said they are coming so far.

Can I has a commit?
Click to expand...

I want Dexter Williams.

I wonder how many RBs UF plans to take this cycle and where Williams falls on their board. I think he's an early Gator lean, but we still have a long ways to go.
 
RiDLer80 said:
Problem2 said:
Jaquan Johnson, Jacques Patrick and Dexter Williams have said they are coming so far.

Can I has a commit?
Click to expand...

I want Dexter Williams.

I wonder how many RBs UF plans to take this cycle and where Williams falls on their board. I think he's an early Gator lean, but we still have a long ways to go.
Click to expand...

UF is planning on bringing in 2 RBs but one of those will be a FB/Hback type.
 
D.L.I.N.K.D.A.GR8 said:
That cattlemen's gold is the shiznit I just used it yesterday for my dawg b day party all the food was gone in 45 min smh
Click to expand...

I always started with Open Pit w onions, and then danced on it with my old additions. Today, I do not have the patience to do proper BBQ, so I just grill ribeye and porterhouse steaks. But the real discussion is coals or gas?
 
Gatorhater said:
D.L.I.N.K.D.A.GR8 said:
That cattlemen's gold is the shiznit I just used it yesterday for my dawg b day party all the food was gone in 45 min smh
Click to expand...

I always started with Open Pit w onions, and then danced on it with my old additions. Today, I do not have the patience to do proper BBQ, so I just grill ribeye and porterhouse steaks. But the real discussion is coals or gas?
Click to expand...

Coals no question.... If I had the patience hickory wood chips would be no brained pick for me.
 
Gatorhater said:
D.L.I.N.K.D.A.GR8 said:
That cattlemen's gold is the shiznit I just used it yesterday for my dawg b day party all the food was gone in 45 min smh
Click to expand...

I always started with Open Pit w onions, and then danced on it with my old additions. Today, I do not have the patience to do proper BBQ, so I just grill ribeye and porterhouse steaks. But the real discussion is coals or gas?
Click to expand...

Gas is unamerican, coals only .

Kraft sweet & spicy chipotle is really good sauce, I use that if I don't feel like making my own.
 
I'm in over my head here when it comes to BBQ expertise. It wasn't part of my family background, not a southerner by heritage, and not from the country. I love it when I get a chance to eat some good stuff, though.

Ran into this former UM football player last year. I knew he was up in the area. He graduated Melbourne, was highly recruited, but had to spend a year at Fork Union. I guess he got stuck in a numbers game at DE--we had Rusty Medearis, Kevin Patrick and Darren Krein all at DE. He ended up transferring to UCF for his senior year but still loves the U, I think. Here's a review of his BBQ. He briings his truck out to my area in Maryland a couple of times a week. I still haven't been able to get over there to give it a shot.

http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/09/10/hardys-barbecue-available-on-the-streets-of-bethesda/

He uses apple wood, not hickory.
 
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TheMatador said:
I'm in over my head here when it comes to BBQ expertise. It wasn't part of my family background, not a southerner by heritage, and not from the country. I love it when I get a chance to eat some good stuff, though.

Ran into this former UM football player last year. I knew he was up in the area. He graduated Melbourne, was highly recruited, but had to spend a year at Fork Union. I guess he got stuck in a numbers game at DE--we had Rusty Medearis, Kevin Patrick and Darren Krein all at DE. He ended up transferring to UCF for his senior year but still loves the U, I think. Here's a review of his BBQ. He briings his truck out to my area in Maryland a couple of times a week. I still haven't been able to get over there to give it a shot.

http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/09/10/hardys-barbecue-available-on-the-streets-of-bethesda/

He uses apple wood, not hickory.
Click to expand...

Apple wood is good too I got a couple buddies from St Louis that cue a lot and that's what they use.... Missouri the state as a whole can cue Kansas City has been my favorite place to eat some bbq so far followed by STL.. Memphis and here in Columbia, SC. I need to try the dallas/Austin bbq I heard it's delicious as well.
 
D.L.I.N.K.D.A.GR8 said:
Gatorhater said:
D.L.I.N.K.D.A.GR8 said:
That cattlemen's gold is the shiznit I just used it yesterday for my dawg b day party all the food was gone in 45 min smh
Click to expand...

I always started with Open Pit w onions, and then danced on it with my old additions. Today, I do not have the patience to do proper BBQ, so I just grill ribeye and porterhouse steaks. But the real discussion is coals or gas?
Click to expand...

Coals no question.... If I had the patience hickory wood chips would be no brained pick for me.
Click to expand...

I used shagbark hickory mostly but just recently started using long grain maple cuts from a fallen sugar maple. Ridiculous flavor from that smoke. I have over 200 hardwoods on my farm. Persimmon, maple, oak, hickory, etc so I have tried just about everything & I'd say the maple is my favorite so far.
 
If only it was good BBQ at these events. It's just burgers and hot dogs and occasionally grilled chicken breast. Nothing special. As far as food.
 
Cash said:
D.L.I.N.K.D.A.GR8 said:
Gatorhater said:
D.L.I.N.K.D.A.GR8 said:
That cattlemen's gold is the shiznit I just used it yesterday for my dawg b day party all the food was gone in 45 min smh
Click to expand...

I always started with Open Pit w onions, and then danced on it with my old additions. Today, I do not have the patience to do proper BBQ, so I just grill ribeye and porterhouse steaks. But the real discussion is coals or gas?
Click to expand...

Coals no question.... If I had the patience hickory wood chips would be no brained pick for me.
Click to expand...

I used shagbark hickory mostly but just recently started using long grain maple cuts from a fallen sugar maple. Ridiculous flavor from that smoke. I have over 200 hardwoods on my farm. Persimmon, maple, oak, hickory, etc so I have tried just about everything & I'd say the maple is my favorite so far.
Click to expand...

Maple sounds like a good choice, I will have to try it.

I use a mix of Apple wood & Pecan chips sometimes, but mostly Hickory chips over the coals.

I do also use both coal and gas, but only use gas to grill simple stuff during the work week when there isn't enough time to use the coals.
 
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