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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-16-2010, 11:59 AM   #16
Big George's BBQ
somebody shut me the fark up.

 
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Great Post Thanks
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Unread 04-16-2010, 12:02 PM   #17
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Great information! The only thing I might suggest is a thumbnail of the initial diagram at each new section so I can remember what part of the cow I'm looking at (maybe highlighted a different color - sorry, I'm a former software development manager, so I'm used to asking for stuff that's a pain to do).

wonderful guide!
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Unread 04-16-2010, 12:25 PM   #18
sfbbqguy
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Nice work Tweeds...very informative.
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Unread 04-16-2010, 02:54 PM   #19
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Good work!!!
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Unread 04-17-2010, 01:32 AM   #20
Jeroen
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Thanks, we're busy in a thread on the Dutch Forum to translate all your U.S. steak cuts to European cuts, this will help a lot.
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Unread 04-17-2010, 01:36 AM   #21
Phubar
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Jeroen beat me to it!
Nice work Tweedsz!
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Unread 04-17-2010, 08:24 AM   #22
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Excellent reference. Thanks for the hard work
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Unread 04-19-2010, 09:41 AM   #23
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Quote:
Originally Posted by Jeroen View Post
Thanks, we're busy in a thread on the Dutch Forum to translate all your U.S. steak cuts to European cuts, this will help a lot.
anything i can do to help let me know.
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