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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 07-25-2013, 03:57 PM   #16
AussieTitch
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nice looking cook there
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Unread 08-04-2013, 04:55 PM   #17
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Quote:
Originally Posted by thunter View Post
Nice!
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Originally Posted by jasonjax View Post
Fantastic ... will you "kiss" anything with a direct reverse style sear or leave it all as is?
Thank you! No sear, I go only indirect with salmon. The tomatoes were used to make a smoked "sugo di pomodoro", smoked tomato sauce, for pasta.
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Unread 08-04-2013, 04:58 PM   #18
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Quote:
Originally Posted by Thermal Mass View Post
BTW, where do you find salmon like that in Italy?
I don't think it is native to the area anywhere and it looks REALLY fresh.
Thank you! It's imported from Norway and absolutely extremely fresh. Here in south Italy they cannot sell not fresh fish, nobody would buy it!
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Unread 08-04-2013, 05:05 PM   #19
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Quote:
Originally Posted by Maximum Burn View Post
YES!!! proper way to ignite charcoal, proper all natural charcoal (not briquette!)

and NICE fire!

good grill proportions!

only thing, is i don;t like sammon
Thank you! Never used briquettes, thank to the Brethren I know that i would not like them as I like the flavour of lump charcoal.
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