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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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04-20-2013, 01:29 PM
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#16 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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That is the way to cook sir. Nicely done
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA "perhaps...but then again...maybe not..." |
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04-20-2013, 05:38 PM
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#18 |
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is Blowin Smoke!
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks fantastic and the bacon jalapeño rub sounds awesome. I might have to do some shopping.
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Jason Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen |
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04-20-2013, 06:49 PM
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#19 | |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA
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Quote:
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Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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04-20-2013, 08:12 PM
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#21 | |
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somebody shut me the fark up.
   
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
 And thanks y'all! 
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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 Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
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