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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 11-17-2012, 07:25 AM   #16
Knows what a fatty is.
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.

Originally Posted by bmonkman View Post
Thanks for the feedback everyone.

@Cooknhogz- does NW PA = Erie?
Just south of bout 25 miles. Work in Erie, live in country.
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Old 11-17-2012, 08:11 AM   #17
Got Wood.
Join Date: 09-05-11
Location: West Liberty, Ky

Originally Posted by Butt Rubb'n BBQ View Post
I take zesty Italian pour it out to the bottom of neck on bottle then add dales to it and its fantastic. No rub needed.
I never mixed the two but have used them separately with great success.
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Old 11-17-2012, 08:20 AM   #18
Gnaws on Pigs
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC

I like it better without rub-just salt and pepper. If I do anything to it, like steaks from an older buck, I'll marinate about an hour in some olive oil, worchestershire, and a little red wine vinegar. Cook it hot and fast, and baste it with butter when you flip. There is a fine line between delicious and leather with deer steaks, and it happens just past medium rare. Cook it medium rare and you'll love it, much more, and you'll know why some people don't like venison.
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer

Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
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Thanks from:--->

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