northeastern lights
Well-Known Member
where i am there are Puerto Ricans to chop the languange.
Tree Like Potential?
- Thread starter DubsFan
- Start date
dababydroman
Well-Known Member
yea they dont say chow in mexico, just south america.
and maaayne your plants look badass.. you would of never known you cut off all that undergrowth.
and sshieet those freakin ribs look good as hell just had to bring that back up
and maaayne your plants look badass.. you would of never known you cut off all that undergrowth.
and sshieet those freakin ribs look good as hell just had to bring that back up
DubsFan
Well-Known Member
When I think of South America I think of three things.
1- Brazil cause my chick is from there
2- Peru cause my Aunt is from there
3- Bolivia cause they lost their coastline and are now land locked due to losing a battle for Guano Island.
Your Spanish and Chica's homeland certainly explain how you use your Spanish.
I'm a total gringo but like my women with a little chocolate. Brunettes with olive skin...delicious.
DubsFan
Well-Known Member
She recovered well.
I have photos of this weekends ribs before I cut the rack up...wann see?
northeastern lights
Well-Known Member
Hell yes! I love them spanish girls!
northeastern lights
Well-Known Member
Mmmmmmmm, ribsssssss. How could you Dubs.
DubsFan
Well-Known Member
A buddy is off to sea in the Navy for 7mo...patrolling souther Africa. We did ribs and Tri-Tip.
Sometimes while flipping them you get a few wounded solders.
pinkjackyle
Well-Known Member
DubsFan
Well-Known Member
dababydroman
Well-Known Member
hot diggity dog u did it again. marvelous.
and wats a tri-tip?
and wats a tri-tip?
DubsFan
Well-Known Member
Technically it's supposed to have 3 points to it "tri." Some cuts are more triangular than others. My understanding is that it's not the best fillet out there. Neither is a shoulder though and I think those can taste good.
A tri-tip is about a 2-3lb hunk of meat. This was 2.7lbs. There are many ways to prepare them. Thay have a lower fatty section that when I bake I leave that fatty side up so the juices drip down. A 3lber gets a tablespoon of salt per side, heavy pepper, pan fry as hot as your pan can get (2-3min side). Stick her on some form of a rack at 375 for 25 min and you have yourself a medium rare tri tip. Always wrap in foil immediately after pulling from oven. Keep her in there for 5-10min.
A small 2lb Tri Tip gets no more than 20min of baking time.
I meant to take photos of cutting her up. You slice very thin. 1/8" cuts. She is not meant to be cut thick like a steak. Picture a bologna sliced piece of steak.
All I use is Kosher or Sea Salt and fresh ground pepper.
northeastern lights
Well-Known Member
my mouth is watering Dubs. Your killing me. i had burgers and beers for dinner tonight.
DubsFan
Well-Known Member
There were no leftovers. I'm eating Cheetos and drinking Miller Lite. I'm with you.
northeastern lights
Well-Known Member
So back to your bushes Quite a few of mine put out in april have the same appearance as yours. They just starting budding in the last week.
pinkjackyle
Well-Known Member
i understand theyre pork, and they look great but beef ribs slowly smoked over hickory coals ummm ill have picks in about 6 more hrs
dababydroman
Well-Known Member
damn thast whats up!
haha maybe there should be a bbq thread and everybodys a winner, unless u burn the bbq thats a no no.
yea some of the best things dont need all that special seasoning, when i went to venezuela i had the best meat and i was like what on this and my mom was like salt haha
haha maybe there should be a bbq thread and everybodys a winner, unless u burn the bbq thats a no no.
yea some of the best things dont need all that special seasoning, when i went to venezuela i had the best meat and i was like what on this and my mom was like salt haha
DubsFan
Well-Known Member
I'm curious. Let me see the goods
Really, there should be a food thread. It should be broken down a bit though. Dank Rice Crispy Treats and Fillet Mignon don't belong in the same section.
DubsFan
Well-Known Member
My Indica or Indica hybrids are blooming too. My bush isn't even close to blooming.So back to your bushes Quite a few of mine put out in april have the same appearance as yours. They just starting budding in the last week.
I know cloning produces the same DNA but these two are like twins. They are short cause they started late and flowered early. Maybe 40 days of outdoor veg and a few weeks now of flower.
White Berry. They each have 4 bottom shoots that are gonna be solid colas. Wonder if I could have topped those to make those 4 shoots 8 colas !
A top shot. They would have turned out nice if I topped them. First year with them though so i wanted to see what they would do naturally.
northeastern lights
Well-Known Member
Beautiful, just beautiful.
Looks like they will fill out nicely Dubs.
Looks like they will fill out nicely Dubs.
DubsFan
Well-Known Member
Thanks man.Beautiful, just beautiful.
Looks like they will fill out nicely Dubs.
Hey, back in the mid 80's my uncle married my aunt from Peru. She was like 20. All of 5'2" and 100lbs... Dude seriously she was the Peruvian Whitney Houston. Big smile, the hair. I think that's what did it. I've only dated one blond in my life. All the rest were latinas.
So tastey