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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 01-07-2013, 05:44 PM   #1
Gnaws on Pigs
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Default How many of us

Cook in the house, too-with pots, pans, the range, the oven and such? Or do most of us just cook outside on the smoker?
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...Half a yard full of crap to cook on like everybody else...

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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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Unread 01-07-2013, 05:46 PM   #2
Midnight Smoke
somebody shut me the fark up.
 
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Of course we cook inside, at least I would guess so. I do a lot of cooking around here, in and out.
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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
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Unread 01-07-2013, 05:46 PM   #3
Militant83
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I cook where ever there is food and a heat source inside and out.
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Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen
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Unread 01-07-2013, 05:49 PM   #4
Gnaws on Pigs
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That's me, too. Ilove to cook, wherever, on whatever.
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...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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Unread 01-07-2013, 05:49 PM   #5
rgrizzle
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I cook inside and out. Inside during the week outside on the weekends. Working evening shift puts a hold on the outside cooking for me during the week.
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Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood.
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Unread 01-07-2013, 05:49 PM   #6
Lake Dogs
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A way to a womans heart is through her stomach...

I just dont make dessert.
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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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Unread 01-07-2013, 05:49 PM   #7
Garrett
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Head Chef at my house inside and out. I had to work late today and told the wife she was in charge of supper tonight. We went to our favorite local Mexican place. She always does that when she's in charge!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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Unread 01-07-2013, 05:50 PM   #8
farklf
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I do everything but bake cakes!
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Unread 01-07-2013, 05:53 PM   #9
gtr
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I mainly cook outside. Most of my inside cooking is reheating things I've cooked outside. I enjoy cooking inside, but I almost never do it except for breakfast anymore.
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50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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Unread 01-07-2013, 05:53 PM   #10
BBQ Bandit
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Just had a cast iron griddle steak - fired off the gas stove, today.
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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 01-07-2013, 05:54 PM   #11
K80Shooter
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Seems like in the last few years I find myself cooking more and more. Inside or outside, makes no difference. Also seems like my wife's version of cooking is just opening a few cans or hamburger helper type stuff now that its only us at home.
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Unread 01-07-2013, 06:04 PM   #12
Chef Country
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I cook outside most the time, nothing beets being outside with a cold beer while cooking
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Country Q
Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
UDS that gets used more than traeger
Shop built 300 gal smoker
Traeger bbq 125 with digital 180 controller
collecting parts for a 500gal reverse flow build
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Unread 01-07-2013, 06:08 PM   #13
LMAJ
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In and out...
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L-M
Official Pennsylvania MOINK Ball maker
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1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
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Unread 01-07-2013, 06:09 PM   #14
BBQ Bandit
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Quote:
Originally Posted by LMAJ View Post
In and out...


Last edited by BBQ Bandit; 01-07-2013 at 06:27 PM..
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Unread 01-07-2013, 06:12 PM   #15
BobM
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I cook inside and out.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
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