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-   -   "Happy Phriday Pharkers,what's Smoking this Weekend?" (http://www.bbq-brethren.com/forum/showthread.php?t=190645)

Phubar 06-06-2014 07:03 AM

"Happy Phriday Pharkers,what's Smoking this Weekend?"
 
Tonight a burthday chop or steak.
Rest of the weekend Tony Stone competition.
Too bad CharredApron (Jed) couldn't make it...was looking forward seeing that Pharker this weekend.
HopePhully we can bash up with GTR in august at Padawan's Place.


Have Phun y'alls!:cool:

sliding_billy 06-06-2014 07:06 AM

A large rack of beef ribs and some chicken drumsticks.

smokinbutts 06-06-2014 07:19 AM

Ill be in Historical Downtown Cocoa Village for the Smokin Blues Competition Today and Tomorrow morning, On Saturday Night/Sunday 2 Boston Butts!

bluetang 06-06-2014 07:54 AM

Back at ya there Phu!

Dang, I didn't know it was Phriday til now:shock:!!!

Prolly just a rack of ribs phor me being that Donna is out working a trade show in Ca

Flyin Pig 06-06-2014 07:54 AM

Family coming over so Cornell chicken and a lamb roast.

code3rrt 06-06-2014 07:56 AM

Well, assuming it's YOUR birthday, HAPPY BIRTHDAY! I'll be working the weekend, so no Q for me, so enjoy yours!

KC

Smoking Westy 06-06-2014 08:14 AM

6 racks of baby backs, jerk chicken wings and some venison pastrami on my end. Should make for a great Saturday.

Harmony BBQ 06-06-2014 08:22 AM

Bone in turkey breast and some country style ribs on Sunday - might make a batch of Wampus's peach bourbon beans too!

Georgiaboy98 06-06-2014 08:29 AM

Rubbing a butt tomorrow smoking on the UDS around 7am Sunday! :thumb:

Dadeo719 06-06-2014 08:48 AM

Got a large spiral ham given to me for free so figure try something new with it on the UDS. Any suggestions?

Smoking Westy 06-06-2014 08:51 AM

Dadeo719 - I like to rub a little molasses over the spiral ham and then give it a good rub down with brown sugar. Keep the temps low to keep the sugars from burning and it'll turn out wonderful!

qman 06-06-2014 08:54 AM

Quote:

Originally Posted by Smoking Westy (Post 2946373)
Dadeo719 - I like to rub a little molasses over the spiral ham and then give it a good rub down with brown sugar. Keep the temps low to keep the sugars from burning and it'll turn out wonderful!

Yeah, and watch it carefully.
Spirals dry out fast.

Dadeo719 06-06-2014 08:57 AM

So around 225 till it's warmed up? Or lower?

Smoking Westy 06-06-2014 08:57 AM

Yep that will get the job done.

bacchus99 06-06-2014 09:03 AM

Gonna try the kettle fried chicken Sunday evening!


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