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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 08-06-2014, 11:00 PM   #16
Knows what a fatty is.
Join Date: 05-23-14
Location: healdsburg, ca

shoot tried to post a pic but wont show
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Old 08-06-2014, 11:28 PM   #17
somebody shut me the fark up.

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Join Date: 08-22-13
Location: Fort Wayne, Indiana

I'd take some MRE type meals lots of beer and supplement with campfire snacks like steaks, beans and wieners, pork steaks etc.. Breakfast stuff i'd do omelets, burritos
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Old 08-09-2014, 10:22 AM   #18
Full Fledged Farker

Join Date: 12-31-10
Location: Baltimore area

Channeling Third Eye and Hedge: breakfast in the woods with some pre smoked fatty, diced potato, peppers, onion...add eggs, serve on tortillas and top with some shredded cheese and some home made salsa. MAN that's good eats! This is one of the staples when we go camping with Scouts. Usually bring along a discada to do this in large volumes. :D

If you have the time and inclination, you can create a pit for smoking. Takes a little planning and a little work, but it can work quite well. We dig a hole ~2 by 3 wide and one section 2 foot deep and the other section a bit deeper. Insert several bars of rebar across shallow end to serve as racks for meat. Near the deeper end and just outside of the main pit, use post hole digger to create a tube. Punch through the main opening into the tube at the bottom of the pit, around a 4 inch opening to get air to the fire. Line the deep end with lit coals and add wood chunks. Now, you've got a pit!

Place meat into pans that go on the rebar rack. Cover the main opening with a piece of plywood and let cook for a couple hours...check the coals periodically to see if more heat is needed or more wood chunks are needed. When the meat is done, slice and serve on some crusty rolls topped with caramelized onions and gruyere with the au jus....YUMMY!

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Old 08-13-2014, 09:31 AM   #19
is one Smokin' Farker
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Join Date: 06-02-14
Location: Cleveland, Ohio

Got back on Monday. I managed to get some pics but a lot of the food went fast. No fish was cooked cause we probably had one keeper out of the bunch.

The fatty consisted of, italian sausage, ground lamb, cheese, onions, mushrooms, bratwurst, and wrapped in bacon and seasoned with Old Thompson steak and burger seasoning.

The chuck was seasoned with Oakridge BBQ black ops.

The wings were done with Oakridge BBQ habanero death dust and cayenne hot sauce.
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