The Texas BBQ Forum

OldUsedParts wrote:[quote="woodenvisions"][quote="bondobill"]Welcome. Glad you're here.
One word of caution. Don't let one of our members ...aka "Russ" try' talking you into boiling ribs
Cheers
Bill

Firstly, welcome Chris...good peeps on here.
Bill..., lmao I was waiting for ( someone ) to pop up with that, lol.
We Love ya Russ [/quote]

Chris, please understand that we consider Russ a "Bro" in spite of our pick'n at him - - - - he must have hide as tuff as a 4 day Texas roadkill Armadiller [/quote]
×2 on ^^^^^^^^^^

Russ is a good egg, and a fine cook as well !! He has a knack for sharing his humour at just the right time too lol

Hey there Chris. Welcome from Mississippi.

Thank guys for the warm welcome.

Russ wrote:Welcome chris, I'm in Chch. You will love it here.

Russ

Thanks Russ, good to see a fellow kiwi here.
Now you have to explaing what your Honky hangi is. I'm intrigued.

Welcome

Chris24 wrote:Thank guys for the warm welcome.

Russ wrote:Welcome chris, I'm in Chch. You will love it here.

Russ

Thanks Russ, good to see a fellow kiwi here.
Now you have to explaing what your Honky hangi is. I'm intrigued.

Chris, it's a 44 gallon drum with perf steel 12 inches from the bottom. A hole is drilled approx 6inches up the wall. Approx 3mm.
Water is placed in bottom up to the hole. Meat is stacked on plate, leg, pork beef then in a cage 3 chickens then bag of veges. Lid put on and sealed.double burner underneath at full noise. When water starts spitting out give it 4 to 5 hours. It steams the same as a hangi. I do one every year for my family n friends. It's darn good. Feeds about 30

Russ