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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 05-19-2019, 06:56 PM   #16
ulc
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I don't know about the gold flakes part but everything else is just perfect! I could eat that as my last meal and die happy.
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Old 05-19-2019, 06:57 PM   #17
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"It was Purdy good"

That is QUITE the understatement! It all looks outstanding, another killer cook!!
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Old 05-19-2019, 06:58 PM   #18
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Quote:
Originally Posted by WilliamKY View Post
Holy Bejesus! It all looks so good.
I see the 26 is winning you over (Look at all that space!) Might as well put the redhead on Craigslist.
Thanks William! No way. I love the redhead and still have a ton of use for it.



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Absolutely killer!!! I have never asked... what is your cooking background? Any formal training? You kill it every time! I wanna sit at your feet and learn :)
Thanks Robb! Absolutely none, zero, zilch. Self taught all the way and I get crazy ideas and go through with them.
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Old 05-19-2019, 06:58 PM   #19
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That cook is flat out amazing!!!
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Old 05-19-2019, 07:00 PM   #20
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Thanks William! No way. I love the redhead and still have a ton of use for it.





Thanks Robb! Absolutely none, zero, zilch. Self taught all the way and I get crazy ideas and go through with them.
That's the way to do it. Just don't be afraid to get crazy, or fail.
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Old 05-19-2019, 07:12 PM   #21
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Quote:
Originally Posted by ulc View Post
I don't know about the gold flakes part but everything else is just perfect! I could eat that as my last meal and die happy.
Thanks ULC!

Quote:
Originally Posted by lunchman View Post
"It was Purdy good"

That is QUITE the understatement! It all looks outstanding, another killer cook!!

Thanks Lunchman!
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Old 05-19-2019, 07:13 PM   #22
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Quote:
Originally Posted by InThePitBBQ View Post
That cook is flat out amazing!!!
Thanks Bob!
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Old 05-19-2019, 07:13 PM   #23
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Sako !!!!! Wow no words so impressed.
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Old 05-19-2019, 07:15 PM   #24
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Quote:
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That's the way to do it. Just don't be afraid to get crazy, or fail.
Yep! It all started with a passion for BBQ and a Kamado in 2012. Evolved from there.
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Old 05-19-2019, 07:29 PM   #25
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That's top, top shelf Sako, A5 is some pricey stuff at least in my neck of the woods and it's always cut thin. I wondered what you would use it for, now at least for one cook I know.
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Old 05-19-2019, 08:21 PM   #26
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Dang Sako A5 wagyu wrapped scallops who would have thought. Fantastic job.
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Old 05-19-2019, 08:27 PM   #27
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Wow!
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Old 05-19-2019, 08:36 PM   #28
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FNA Neighbor!

You had me at A5 wrapped Scallops (U-10's?)

I am on my way - I don't even care what else there is.

You are my Hero for the day.
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Old 05-19-2019, 10:44 PM   #29
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Quote:
Originally Posted by KevinJ View Post
That's top, top shelf Sako, A5 is some pricey stuff at least in my neck of the woods and it's always cut thin. I wondered what you would use it for, now at least for one cook I know.
Thanks Kev!

No difference on either coast. Yea, I'd rather not say what the A5 cost. Super Duper expensive. You know it's about to get expensive when they charge per ounce. But you've got to pay to play sometimes.
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Old 05-19-2019, 10:46 PM   #30
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Quote:
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Sako !!!!! Wow no words so impressed.
Thanks Stephanie! I get impressed by your and Tom's cooks so I have to pay it forward.
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