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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 03-17-2013, 08:52 PM   #1
Hcs
On the road to being a farker
 
Join Date: 09-09-12
Location: GlenAllen va
Default 2 State DOG

Just got back from a 2State DOG where Friday nights main course was 20# smoked boneless skinless chicken breast!


This was the spread of DO's before the lids were removed on Saturday night!

We had a total of 23 people Saturday night with 19 DO's. With a total of 30 DO's over the Friday night saturday breakfast and Saturday dinner!
Our next DOG is the BBQ theme with myself doing the smoking and all the sides have to be BBQ related and cooked in a DO!
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Old 03-18-2013, 07:10 AM   #2
TRS
On the road to being a farker
 
Join Date: 01-09-10
Location: Nashville Tennessee
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Looks great! Lots of heavy metal on that table . Nothing better than cooking in cast iron.

Thanks for sharing!
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Old 03-18-2013, 09:26 PM   #3
Hcs
On the road to being a farker
 
Join Date: 09-09-12
Location: GlenAllen va
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Already planning next years! Ended up having VA,NC,SC,PA, and MD represented hope to expand it next year.
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Old 03-18-2013, 09:28 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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Now that's some Heavy Metal I like.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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