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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 12-25-2012, 07:40 PM   #46
Knows what a fatty is.
Join Date: 04-04-12
Location: MASS

Nice Enkidu!!! I browsed the book on Amazon and it looks cool. I love the pic of the lamb(?) filleted out standing on a rack next to the fire ring.

I have always wanted to cook something that way.
Custom UDS
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Old 12-25-2012, 10:32 PM   #47
is One Chatty Farker
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Join Date: 09-22-11
Location: Edgewater, MD

Originally Posted by Slamdunkpro View Post
Another vote for Wicked Good and Smokin with Myron
Same as above
Keith Fat Maxine's BBQ
Thanks to: Mojobricks, Make It Meaty, and In House Jewelers
Humphrey's Battle Box
WSM 22.5
GMG Davy Crockett
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Old 12-26-2012, 01:32 AM   #48
is One Chatty Farker
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Join Date: 10-29-11
Location: Chicagoland

Yeah, Adam Perry lang is awesome- haven't read BBQ 25, but Serious Barbecue is my favorite. I haven't read Dr BBQ's books, but they look great, especially if you have a kamado (in his videos I seem to remember him using BGE's a lot).
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG
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Old 12-26-2012, 10:32 AM   #49
On the road to being a farker

Join Date: 06-10-12
Location: Chicago

My top 3:
  1. Serious BBQ
  2. Dr. BBQs Big Time BBQ
  3. Peace, Love, and BBQ
Primo Kamado XL, UDS, Weber Genesis
Brown Thermapen aka [COLOR=Sienna]Dingleberry[/COLOR]
[URL=""]The Pit Pal BBQ App[/URL] | [URL][/URL]
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Old 12-26-2012, 11:11 AM   #50
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Originally Posted by drbbq View Post
LOL! I'm always amazed that this book is still so revered when we all know the recipes don't actually work as written. That's kind of a big problem for me :)

+1 I started myself with this book before there was this internet thingy, and the times and temps are WAY off. I ruined more meat as a result. Plus, they leave you with the idea that 220 is good, but 210 is better, and 200 or lower is THE way to go. C'mon Man!!!! Give me a ****ing break! It's been many years now, but I didnt bother selling the book, I literally threw it away. As Doc said above, LOTS of other good books out there now.

As I recall, I purchased 3 or 4 books originally. The only one thrown away was the one I used to start with; Smoke and Spice. Paul Kirks has lots of great starter recipes. I would highly suggest starting as simple and with as few ingredients as possible and working up to more complex flavors...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 12-27-2012, 01:26 AM   #51
is one Smokin' Farker

Join Date: 10-10-12
Location: Wylie, TX

Have most of these books ... a few I don't - looks like I need to check them out.
Bib Up and Dive In!
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