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08:40 PM

Discussion in 'The 10 Ring' started by wabash, Jan 10, 2001.

  1. Tazz10m

    Tazz10m Mod Aerator Moderator Millennium Member

    Happy Thanksgiving everybody! :wavey:

    Ok... that said, i need a gift basket made up special for Mas Ayoob... STAT!

    Been going back and forth with him over in his GT forum and just took that thread and merged it into the "Overpenetration" thread here.

    Finally we may have an actual "expert" visit us here...:supergrin:
     
  2. VN350X10

    VN350X10

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    Apr 13, 2001
    McHenry, IL
    And just WHY would we want that hack here Tazz ? We have far more class than that, even in the Dungeon !

    I'm not going say "sorry", but I personally have no use for Ayobooboo's opinions, even thou he's considered an expert by most & a demigod by others !
    I've heard & read far too many of his statements & opinions to think he's anything but over-impressed with himself.....just ask him, he can walk on water while shooting 1" groups weak handed.
    I've read too many reviews of firearms that he said were fantastic, that ended up being turds, & some that he said were garbage are amongst the best.
    He's read far too much of his own PR, & unfortunately, believes it !

    uncle albert


    ps: Hope you had a Happy Thanksgiving Tazz !
     

    Last edited: Nov 23, 2012

  3. Bullman

    Bullman Deranged Deputy

    13,069
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    Oct 11, 2003
    SW Virginia
    We did pretty good for Thanksgiving this year. Nearly killed the boy last night with some potent turkey and stuffing gas but other than that it was a good day for all.
     
  4. MinervaDoe

    MinervaDoe

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    San Jose, CA
    No pan to clean, cooks in two hours, and tastes like bacon. What's not to like? I just can't believe I never bought one of these before.[​IMG]
     
  5. _The_Shadow

    _The_Shadow Ret. Fireman

    4,519
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    Jul 23, 2007
    Southeast, LoUiSiAna
    The way they do these oversized crawfish (lobster) is they split them and stuff the head full of well seasoned crabmeat stuffing, broiled to prefection, topped with a heavy creamy buttery alfredo cheezey sauce with chopped boiled shrimp.

    :eat: :cheers:
     
  6. Tazz10m

    Tazz10m Mod Aerator Moderator Millennium Member

    I had a wonderful Thanksgiving, Uncle! Thanks! I hope you did, too.

    You should read the conversation back and forth between us.... i think you'll find it quite interesting. I'm not sure Mas likes me....:dunno:
     
  7. Tazz10m

    Tazz10m Mod Aerator Moderator Millennium Member

    That looks REALLY good!
     
  8. VN350X10

    VN350X10

    6,448
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    Apr 13, 2001
    McHenry, IL
    NO, NO, NO.... When you do lobster on the grill, you don't split them. Leave the shells whole, head off. Put them over the coals intact & let the little buggers steam in their own juices, otherwise they dry out & get real tough.
    And lobster done correctly don't need no fancy,yuppie flavor ingredients, just get the melted butter ready, with a squirt of lime juice & a touch of dill. Leave the garlic for the shrimp alfredo or whatever.
    From frozen, 5-6 oz tails, about 13-16 min. depending on the heat, if you're using wood or charcoal. Don't over-cook or they a get tough !
    Keep 'em tender & you be a happy camper !

    uncle albert
     
    Last edited: Nov 23, 2012
  9. MinervaDoe

    MinervaDoe

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    Jan 26, 2009
    San Jose, CA
    Thanks. It is good. I had a turkey sandwich for breakfast. Tonight we had a turkey salad. Tomorrow we'll have some sort of turkey pasta.
    The thing that surprised me the most is just how easy it is to barbecue this way. Once you skewer the bird and get it in the barbecue, all you need to do is drop a few new brickets into the barbecue every fifteen minutes.
    Plus, since I'm easily amused, watching the rotisserie go around is good entertainment. :grill:
     
    Last edited: Nov 24, 2012
  10. LASTRESORT20

    LASTRESORT20 LongTerm-Guy

    18,563
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    Aug 10, 2010
    NC



    :cheers:.........Oh Yeah!

    [ame="http://www.youtube.com/watch?v=OG_6CopW9GQ"]OH YEAH-FERRIS BUELLER - YouTube[/ame]
     
  11. Tazz10m

    Tazz10m Mod Aerator Moderator Millennium Member

    Head off? What??? The head is the best part! INFIDEL!!!
     
  12. samurairabbi

    samurairabbi Dungeon Schmuck

    5,894
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    Dec 31, 1998
    Indianapolis, IN
    Permit me the temerity of perhaps inducing a small measure of discord into this discussion with a comment about Weber grill turkey technique. I prefer to do the bird using INDIRECT heating, with the charcoal grouped on the SIDES of the lower rack.

    I hope this dissension does not obliterate the elegant holiday spirit of our culinary discussion.
     
  13. MinervaDoe

    MinervaDoe

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    San Jose, CA
    I'll have to try that next time.

    And, by the way, since our next BBQ is going to be a kosher chicken (due to the fact that it is salted) we'll have to dedicate it to you (but we're still going to be the ones that eat it).
     
  14. _The_Shadow

    _The_Shadow Ret. Fireman

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    Jul 23, 2007
    Southeast, LoUiSiAna
  15. Or, just stuff the charcoal inside the turkey.:cool:
     
  16. :tongueout:
     
  17. VN350X10

    VN350X10

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    McHenry, IL
    For a whole bird, indirect is the best way to go.
    If the bird is in parts,(partzizpartz) direct method works best.
    Also, a non-stuffed bird cooks more uniformly on a Weber. Put the stuffing in a pan & cook it next to the bird.
    Recomended time, indirect, non stuffed is 11 min/lb.

    uncle albert
     
  18. _The_Shadow

    _The_Shadow Ret. Fireman

    4,519
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    Jul 23, 2007
    Southeast, LoUiSiAna
    Chute Please!
    [​IMG]

    Please get rid of that thing! Its yucking fugly! Quite frankly it scares me!
     
    Last edited: Nov 24, 2012
  19. VN350X10

    VN350X10

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    McHenry, IL
    probably scares the turkey that's on the Weber too !