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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 08-11-2014, 05:05 PM   #16
T&S BBQ
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Nice job, they look great
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Old 08-11-2014, 05:12 PM   #17
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Quote:
Originally Posted by legendaryhog View Post
Nice! I assume there will be a pizza follow-up post?
Yea, that or a Stromboli post.
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Old 08-11-2014, 06:53 PM   #18
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That is a great looking pepperoni, nice cooking
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Old 08-11-2014, 07:22 PM   #19
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Great looking pepperoni...
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Old 08-11-2014, 08:53 PM   #20
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Nice! Just added to my short list..
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Old 08-12-2014, 12:02 PM   #21
EvilSwine
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I gotta try my hand at this. Maybe talk my dad into making his own pepperoni for his pizza place he's opening in a few months.
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Old 08-12-2014, 01:53 PM   #22
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Quote:
Originally Posted by sam3 View Post
130 to start. bump 10 degrees every hour until 170.
Hold at 170 until finished.
I definitely have to try this, his do you recognize whereby they re finished?
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Old 08-12-2014, 09:24 PM   #23
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Nice roni... I love pepperoni . going to have to try your recipe..
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Old 08-13-2014, 02:22 AM   #24
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I definitely have to try this, his do you recognize whereby they re finished?
Autocorrect decided to day whereby, I wanted to say when
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Old 08-13-2014, 04:53 AM   #25
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Quote:
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Autocorrect decided to day whereby, I wanted to say when
I use a Maverick 732 to monitor the temps. A 5lb batch usually takes between 6-7hrs to reach 153 ish, depending on the outside temp/wind, etc.
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Old 08-13-2014, 07:17 PM   #26
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That's impressive roni. That's on my bucket list. the closest thin I make to that it venison bacon.
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