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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 05-29-2013, 02:41 PM   #1
Knows what a fatty is.
Join Date: 11-29-12
Location: East Northport, NY
Default Cookout at the Northport VA Aug. 24 Question

I'd like to try this because I'm a newbie smoker and would like to give back to the VA for all the helpful advice given here. Also - my wife starts her internship at the VA that week.

Just wondering about a couple of things:

1. I think that the thread mentioned that the VA supplies the meat, and that we can supply rubs, sauces, etc. Will we know beforehand what cuts of meat, and when we'll receive it?

2. I currently using a DigiQ II with a fan. Will we have access to electrical outlets or should I plan on learning how to use my UDS using the vents and thermometer?


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Old 05-29-2013, 02:50 PM   #2
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Join Date: 07-22-05
Location: Long Island, NY

Based on last year . . .

Suffolk County Police Veterans Association bought the meats.

The BBQ Brethren supplied sauces/rubs.

Cookers used were a few large capacity cookers. Poobah (Phil Rizzardi) coordinated that.

Some just have to show up becaue there are a lot of hands needed to prep and fill the cookers.

They'll be more details as we get closer.

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Old 05-29-2013, 03:15 PM   #3
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Join Date: 10-11-12
Location: Jonesboro. AR

i'm down... i'm always ready for a roadtrip!
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Old 05-30-2013, 10:40 AM   #4
somebody shut me the fark up.
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Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .

Last year we cooked I don't know how many chicken quarters, around 10 big briskets I think and over 60 racks of ribs, not to mention 10 or 12 pans of baked beans, lots of dogs and burgers too.
Illuminated, circa 1967.
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