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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-19-2012, 11:49 AM   #1
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
Default FIRST Fatty Tomorrow!

Brethren -

I am honored and humbled to announce that tomorrow will be my first foray into the sodium-filled world of the Fatty. I bought the fatty earlier this week, along with a pound of bacon a few potatoes, onions, green peppers and cheddar cheese. My excitement for this glorious occasion seems to be taking over my very will to live.

I've done a little research (cowgirl helped a brother out on the bacon weave instructions) and have been mentally preparing for the Fatty jedi-trials since I became a member of the Brethren.

Even though my subtitle claims that I "know what a Fatty is," my true (close to the Biblical sense) knowledge of the Fatty will be fully realized tomorrow.

I look forward to sharing my story with lots of pron with y'all.
BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen
thaifighter06 is offline   Reply With Quote

Thanks from:--->
Old 10-19-2012, 12:46 PM   #2
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

Keep it simple
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Old 10-19-2012, 12:53 PM   #3
Robert Downer
Is lookin for wood to cook with.
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Join Date: 10-11-12
Location: High Ridge, MO

trial by fatty...

a trip i have yet to begin as well...but ever since i've been surfing this forum, i know it is a journy i need to partake...and enjoy!

smoking a big fatty with pron, please!!
real bar-b-q men don't use it low and slow...and love to eat bark...
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Old 10-19-2012, 12:58 PM   #4
Full Fledged Farker
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Join Date: 08-18-11
Location: Salt Lake City, Utah

Welcome to the club. I do warn you though it is a slippery slope. Next it will be a pork butt, then ribs, then brisket, and on and on and on.
James ECB, UDS, Mini-WSM, OTS.
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