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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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Old 10-09-2012, 05:28 AM   #16
Nut
On the road to being a farker

 
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Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E
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Well, I had been 'grilling' EU style, but once I got a taste of 'real BBQ' in TX I was hooked.

I had to wait 2 years till I finally got my hands on a Weber OTG from a local importer. I thought it too risky to buy from US and have it shipped (shipping damage).

Unfortunately I have to 'go places' to cook, I have no place to cook at our apartment, but I've managed about 10 cooks since June.

Got ribs nailed, I've done one pork shoulder, would want to get back to that and get more like a Boston Butt type cut.

I wish I could get some brisket here...
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Old 10-09-2012, 11:06 AM   #17
Cris
Knows what a fatty is.
 
Join Date: 04-07-11
Location: Ottawa ON
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Quote:
Originally Posted by htrisna View Post
Bbq in America originates from the slave days, which probably was around the same time or after that tradition started in the islands before the slaves get to the U.S. So America just made it famous. The same is true with comment above about Rock N Roll. Started in England, most of the legends came from there, but somehow people associate America with it.
Rock and roll started in England? Not trying to sidetrack, but could you expand on that?
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Old 10-09-2012, 11:38 AM   #18
htrisna
Full Fledged Farker

 
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Join Date: 05-14-12
Location: Sugar Land, TX
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Ok, you got me. I was thinking of Bowie, Stones, Beatles, and countless others, but I guess Muddy Waters and Lil Richard preceedes them.
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Originally Posted by Cris View Post
Rock and roll started in England? Not trying to sidetrack, but could you expand on that?
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Old 10-09-2012, 11:51 AM   #19
smokainmuskoka
is one Smokin' Farker

 
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Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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I got turned on to bbq after attending a so-called "Rib Fest" in London Ontario about 20 years ago, and while I now understand that the fare at these vending events is considered by many to be sub-par, it did trigger my interest. After many boiled and burnt meals, I got more on-track after finding amazingribs.com and had the methodoligy explained better.

I've always been into 50's music and design, so the idea of charcoal grilling/Que'ing brings out the "Ward Cleaver" in my soul.

Thank you BBQ Brethren, for providing a safe place for those similarly afflicted to congregate!
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