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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 02-27-2009, 10:17 PM   #136
bigabyte
somebody shut me the fark up.

 
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Kumbaya my lord...kumba...

Huh? Oh, sorry.
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Duh.
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Unread 02-27-2009, 10:20 PM   #137
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Quote:
Originally Posted by Rick's Tropical Delight View Post
you guys are makin me feel fuzzy inside
ur avatar makes me what to remake THE ABOMINABLE DR PHIBES....
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Unread 02-27-2009, 10:25 PM   #138
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what a great flick! you know i have an original vincent price self portrait on the wall, right
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Unread 02-27-2009, 10:54 PM   #139
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Quote:
Originally Posted by Barbarian View Post
Bentley is right my avatar is a butt

Yeah...just call me Mr. BBQ! HeHeHe
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Unread 02-27-2009, 11:36 PM   #140
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So how does one say thanks in "funk"???
Cheers mate.
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Unread 02-27-2009, 11:43 PM   #141
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I think its...

Sheeiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiii
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Unread 02-28-2009, 07:10 AM   #142
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Quote:
Originally Posted by thirdeye View Post
I asked for the same thing last year.....here it is. Oh yeah, I added the Frank Sinatra.

The Legends

Salt George Clinton
Sugar Little Richard
Brown Sugar James Brown
Garlic (Specify Powder or Minced) Prince
Onion (Specify Powder or Minced) Rick James
Black Pepper Larry Graham
Red Pepper or Cayenne Bootsy Collins
Paprika Tina Turner
Bell Pepper Archie Bell
Sam Cooke Large Grained “Smokin Stuff”
Honey Taste of Honey
Corn Syrup (Dark only – there is no light) Jackie Wilson
Mustard (Specify Powder or Prepared) Fred Wesley
Worcestershire Sauce Sir Duke
Bacon B. B. King
Ketchup Sly Stone
Chili Powder Carlos Santana
Lemon Juice Chubby Checker
Mayonnaise Michael Jackson
Apple Cider Vinegar Aretha Franklin
Ginger Teena Marie
Butter George Benson
Peach Francine Barker
Richard Pryor Coke

That nearly made me lose a mouthful of mornin' joe. John
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Unread 02-28-2009, 10:20 AM   #143
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Richard Pryor is in my Beale Street Red and Wett at 1:13 into it. You will notice at first I say water - Billy Ocean... but these days I just add straight Richard Pryor... although now that I am in Texas, and it is red and wett sauce... I add something just from this area called..... Big Red.... just havn't come up with a Funk Figure for it.
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Unread 02-28-2009, 10:54 AM   #144
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OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.
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Unread 02-28-2009, 11:08 AM   #145
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Quote:
Originally Posted by Dr_KY View Post
OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.
You're going to hump a cold rolled brisket?
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Unread 02-28-2009, 11:25 AM   #146
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I've been following this thread and decided to do a brisket today. Picked up a 13 pound angus brisky from Restaurant Depot yesterday and gave it a three layer rub. Put it in the pit at 8 this morning. It's 12:30m now and I haven't peeked at it, but it smells farking fantastic. We'll see...
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Unread 02-28-2009, 01:01 PM   #147
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Quote:
Originally Posted by bigabyte View Post
You're going to hump a cold rolled brisket?
That was my life story before I got married.
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Unread 02-28-2009, 02:18 PM   #148
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Quote:
Originally Posted by Dr_KY View Post
OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.
THIS guy knows the funk! Remember you can't capture the boogie unless you attack from the back.
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Unread 02-28-2009, 02:19 PM   #149
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Quote:
Originally Posted by Dr_KY View Post
OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.

You understand the funk man!!! Yo but how can you capture the boogie unless you attack from the back!

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Unread 02-28-2009, 04:29 PM   #150
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Hittin` it two times has always been good to me baby now it time to elevate to the three bounce boogie.
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Slappin that bass like some delerious funky preist!!!


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