Invitation to ThaiVisa member party with BBQ and beer!

[mad_dog]

You are cordially invited to the ThaiVisa BBQ party at Tropical Berts
in Pattaya on Saturday, 17 March 2007 at 7.00PM.
- Mesquite smoked BBQ Ribs plus a variety of snacks will be provided.
- Unlimited beer

Come and enjoy some BBQ and “meet the faces” behind the avatars.

mad_dog will be there.... But I must make sure I fit in... I must try to find some skanky former BJ bar girl to introduce as my wife...

[Spin]

I must try to find some skanky former BJ bar girl to introduce as my wife...

just take lovely cutie

[mad_dog]

I wonder who will be escorting the lovely bambina. I believe Bronco and Udon have been rivals for her affections for some time

[MeMock]

I must try to find some skanky former BJ bar girl to introduce as my wife...

Just make sure she is chinese/thai.

[blackgang]

Wonder where they are getting the mesquite, I ain't seen any of it growing around here, last I saw was down in the mountains of Baja Cal.

Guy have to be damn careful where he took a piss, what with all the faires that are the main stem of Thaivisa.

[stroller]

Well, I can post it here without it being deleted, so, my innocuous question:

"Will the Doc grace the meeting with his presence?"

[dirtydog]

He will be the one sitting in the corner mumbling to himself and dribbling

[Thetyim]

Pardon my ignorance but what is mesquite ?

[dirtydog]

Mesquite Barbecue Wood Smoker Chips

[Spin]

^ id try and switch it for mescaline, that'd learn 'em

[Eliminator]

You can buy it at some Home Pros and a couple of other type of woods for the bbq.

[blackgang]

Thetyim, mesquite is a tree that grows in hot, dry desert type places like West Texas and Mexico, makes the best charcoal or wood for BBQ, if you can get it then just burn it in a BBQ that has a seperate firebox where the hot smoke from the fire circulates thru the cooking chamber.
Most charcoal from mexico is mesquite and some tho is black oak.

[stroller]

I am intrigued.
Does it somehow flavour the meat, or what's so good about it? The Tamarind charcoal we use seems fine to me.

[dirtydog]

You can use it for slow cooking, and yes it does give meat a great flavour

[stroller]

Should get me ass down there to sample the stuff and a few bevvies...I have always been a big fan and supporter of Thai-visa.

Alas, there's a free Irish do in CR, where I will be heading anyway. I know the Irish are related to the Welsh, but I am confident they are less violent.
Well, they know as well as I do how generous and hospitable the English are, not to mention intellectually and economically superior, so I am sure no harm can be done by sharing how much I enjoyed my stay in England.

[dirtydog]

Cold Smoking
Cold smoking is a centuries-old method of preserving meat using salt and low heat. The ancient Greeks and Romans discovered ways of cooking meats at temperatures below 200 degrees, curing it so that it could be safely stored and eaten later. Similar principles are employed in modern electric cold-smokers. Hardwood chips are placed in a chip pan and placed over low heat within the smoker. Meat or fish is then placed into the cooking chamber, the unit is turned on, and the foods are smoked at temperatures around 160 degrees Fahrenheit.


Hot Smoking

One of the most effective tools for wood-smoking is the Traeger wood-pellet barbecue grill (figure A). These offset indirect cookers use compressed-sawdust pellets made from all-natural hardwoods and no fillers, binders or additional ingredients. The pellets serve as both fuel for the cooking fire and the source of wood-smoke flavoring. This type of cooker is simple to use and can achieve some great results.
An optional feature is a residential thermostat unit, which allows you to regulate the cooking temperature precisely (figure B). The thermostat will also allow you to set the cooker for cold-smoke temperatures.
For the traditional methods of wood-smoking on the grill, you may choose to cook over fires made with hardwoods such as oak, apple or hickory (figure C), or you may simply add moistened wood chunks or chips (figure D) to a charcoal fire as your meats cook.
To be done properly, hot-smoking requires an indirect cooking method, meaning that the foods being prepared are not exposed to direct heat or flame. This is achieved through the use of an offset indirect or convection-style cooker, or by careful placement of the charcoal and foods if you're using a regular charcoal grill. Hot-smoking temperatures should generally be between 180 and 225 degrees Fahrenheit. Avoid oversmoking meats as this may create a bitter flavor. Add wood chips gradually in small amounts and over a long period of time.

LIVING : Grilling & Barbecue : Hot and Cold Smoking : DIY Network

[friscofrankie]

Mesquite: Very dense wood, gives great flavor. Usually used for slow BBQs with a nice regulated firebox. If left to burn in an unregulated firebox it can burn much hotter than many other woods; waste of this wonderful wood, IMO.
How is the flavor of foods smoked with Tamarind?
I used to save old bats, shovel & pick handles and the like for the hickory for BBQ
Two distinct flavors. Mesquite has become more mainstream popular in the last 25 years or so.

[RandomChances]

I must try to find some skanky former BJ bar girl to introduce as my wife...

just take lovely cutie

I've met loads of people off here, TV and the old asia expat, LC rates up there with the best of them, she's helped both me and my misses out previously and although we are'nt in contact much anymore I'm sure she would help out again if needed. Bambina and Bronco I've never met or really had much interaction with but both come across as decent people. So why target them. Anyway I might well go as I should be going down to see my folks again soon, mabye we could discuss it further then.


Never tried mesquite but it is supposed to be the premium wood chip BBQ fuel

[stroller]

We have some of our Tamarind wood made into charcoal, sometimes just burn the wood and wait until it's glowing without fumes, just a source of heat.
Seems I have missed an entire dimension of deliberately using smoke flavour, though I heard about it.

But then, fork me, "hardwood pellets" and "residential thermostat unit", I just fling some ash on the thing to keep temps down...

[dirtydog]

Well I am now a member of tv so I am up for some free booze just call me denis

[stroller]

LC rates up there with the best of them

I can confirm this, certainly not your average bimbo, maybe that's what puts some (s)expats off.

[RandomChances]

Well I am now a member of tv so I am up for some free booze

I'll give you a bell

[stroller]

I'll give you a bell

Make 'im wear a tie, so he'll look respectable amongst the other high-fliers.

[Thetyim]

Make 'im wear a tie, so he'll look respectable

I agree. Hanging an old cow bell round his neck won't create a very good impression of TD

[Spin]

mabye we could discuss it further then.

what is there to discuss?

or do you have something else in mind?