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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 12-13-2012, 05:08 PM   #31
Got Wood.
Join Date: 11-01-10
Location: Bakersfield Ca
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Default thanks Jonesy

with a bit of help I made me my own. Damn it was delicious saved most of it for some tamales in a few weeks. I'm sure they'll be a hit with the family
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Unread 12-14-2012, 10:58 AM   #32
Wandering around with a bag of matchlight, looking for a match.
Join Date: 12-13-12
Location: Harrisonburg VA
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Looking good guys. Man this is making me crave it's a good thing that I brought some leftover butt with me for lunch today!
Homemade Offset stick burner; Napoleon PT450RBI Gas Grill; Maverick ET-732
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Unread 12-14-2012, 11:07 AM   #33
is Blowin Smoke!

Join Date: 08-09-12
Location: Spokane Valley, Washington
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Some fine lookin' food right there, Yuuuuuuuuuuuuuuuum!
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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Unread 12-14-2012, 12:00 PM   #34
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Join Date: 10-18-06
Location: Houston, TX
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Here is how a few Mexican restaurants in Houston do carnitas:

They slow roast pork but then let it cool, cube up, then deep fry the chunks. It is awesome. I am sure deep frying in lard would even be better.

a really nice twist on that would be to smoke a pork but to 160 degrees, cube and fry. Should be tasty.

Primo Oval XL, BPS drum, Weber gasser
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Unread 12-16-2012, 09:02 PM   #35
Is lookin for wood to cook with.
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How did you heat your corn tortillas?
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