Feds to announce indictments in 'significant criminal matter'

WSMV ^

[DoodleDawg]

We went to KC and hunted up the Number two rated bar b que house

Do you remember the name? Just curious.

Compared to Tennessee or north Carolina or especially to Texas, the much touted KC BBQ was at best mediocre. they just didn’t know how

Considering what you are comparing it to then we will forgive you of your ignorance.

[shotgun]

BBQ-gate??

[sevlex]

Per 8ch, it’s a biker gang bust.

[WeWaWes]

http://www.wsmv.com/story/37293965/feds-hand-down-54-count-indictment-to-members-of-motorcycle-gang

Motorcycle gang indictments...

[KC Burke]

yep:

The suspects, who are all believed to be involved with the Clarksville chapter of the Mongols motorcycle gang, are accused of many crimes, including murder, kidnapping, extortion and large-scale drug trafficking.

[gubamyster]

Mongols motorcycle gang, are accused of many crimes, including murder, kidnapping, extortion and large-scale drug trafficking.

At least they didn't delete any government e-mails or break any government equipment or share classified information.

[KC Burke]

“Covered in sweet sauce” isn’t Kansas City barbecue. KC is slow pit cooked in hardwood smoke and not cooked in sauce and generally served with sauce on the side. Generally a wide variety of meats but centered around slow cooked beef brisket with ribs as a secondary item although the favorite of many.

Sounds like you went to that mainstream Masterpiece joint.

[Cvengr]

A nice pit smoked barBQ will have a deep patina, it will tend to fall off the bone, and not retain any toughness.

As a general rule of thumb for beef brisket, it is smoked for a minimum of 6 hrs and generally the lower the temp the better, so long as it may have had an initial seer or a covering to ensure it doesn’t dry out over those 6 hours.

If the final meat is tough, it wasn’t well prepared BarBQ.

[BBB333]

What, exactly, is your problem?

[MMaschin]

A nice pit smoked barBQ will have a deep patina, it will tend to fall off the bone, and not retain any toughness.

As a general rule of thumb for beef brisket, it is smoked for a minimum of 6 hrs and generally the lower the temp the better, so long as it may have had an initial seer or a covering to ensure it doesn’t dry out over those 6 hours.

If the final meat is tough, it wasn’t well prepared BarBQ.

I disagree, for the perfect rib (at least according to competitive judges), you should be able to bite cleanly through the rib, and then cleanly pull away, without the rest of the meat pulling from the bone. There should be no toughness, but the meat should neither be falling apart, or falling from the bone.

Brisket can be over smoked, and get a bitter taste. I prefer the 'fast and hot' method. I take prepared brisket (already been trimmed, injected, marinated, and rubbed), and place it fat side put into an aluminum pan. I have the smoker between 300 and 350, with a harder wood, such as hickory, or pecan. I smoke the brisket for 2.5 hours, I then remove it, cover the pan with aluminum foil, and put back in smoker for 1.5 hours or point reaches 205 degrees. I then remove the pan from the smoker, and either place it in a cooler, or wrap it in a blanket. I then let it rest for 4 hours. When done, remove the juices, strain rease, and bring au-jus up to simmer. Slice brisket, and pour on au jus.

One of the things I love about the fast and hot method, is that while the brisket is resting, since I only have one smoker, I can smoke some chickens, or ribs.

Chickens are best, IMHO, with a lot of smoke, the meat is pink. I smoke the chickens low, at 225, with apple (or peach) wood, until they reach 140. I spatchcock them, so that 1) they will finish quicker, and 2) it makes them much easier to carve. Once they reach 140, I remove them from the smoker, and put them on a grill that's at 350. I leave them on the grill until they reach 165. The reason for the grill it to try to get the skin edible. The skin of poultry need to be at 300 degrees for at least a half hour, or it will be be like rubber.

For ribs, I only do pork (I don't care for beef ribs), and I prefer the 3-2-1 method. I use St Louis ribs, with membrane removed. For rub, I use store bought Salt Lick. Step 1, smoke for 3 hours at 225, with peach wood. Step 2, wrap in aluminum foil, with brown sugar,parkay,peach preserve, and tiger sauce, and smoke for 2 hours. Step 3, remove from wrap, add a little more rub, and smoke for 1 more hour.

[treetopsandroofs]

“What, exactly, is your problem?”

Surprise, I suppose, unless it’s my extreme hatred for what leftist freaks have done to our country.

My response included below meant no offense, only an apparently too-obscure reference to a popular TV show episode in which the protagonist calls people who reside in Bozeman MT “Bozites”.

http://bigbangtheory.wikia.com/wiki/The_Bozeman_Reaction

“FYI: All Gibson acoustic guitars are made in Bozeman, MT.”

By Bozites.

[BBB333]

We are Bozmanites. Not Bozites.

Thanks for your reply and education.

I refuse to watch BBT.

[CodeToad]

Nashville is a homosexual hotspot. It is also home of HCA, Homosexual Corporation of America. Their executives are fags and seek to only hire other fags.

[treetopsandroofs]

And now I’ve actually “met” someone from Bozeman MT, cool.

I refused to watch BBT for seven years, until I was laid up unable to walk for three months and it was on all the time, and I discovered I shared many of the same nerdy experiences.

To each their own.

[KC_Conspirator]

Just announced on DC radio, Newsweak offices were raided.

[BBB333]

Hope you are doing well now.

1” of fresh snow this AM.

[treetopsandroofs]

Yes, thanks. Basically a full recovery, no activity restrictions. Happy to be alive.

I don’t miss the snow, grew up with it and loved it, glad I don’t have to drive in it.

Have a nice weekend!

[ought-six]

“Where were you in 1966?”

I was in high school.

[Rebelbase]

I think so too. I bet it’s muslim money laundering via convenience stores, food stamp fraud and maybe funding terrorism chargea.