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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 03-01-2018, 08:39 AM   #3121
DallasSooner
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 02-09-17
Location: Dallas
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Hey, going to try and make those pickles soon. I saw where you said they are ready in a day or two. Can they sit longer than that or is that optimal? i mean are they good after a couple weeks? Never made pickles before.
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Old 03-28-2018, 10:46 AM   #3122
Bub-B-Que
Got rid of the matchlight.
 
Join Date: 09-17-12
Location: Smithsburg, Maryland
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No posts since February? He must be busy! Looking like a lot of SOLD OUT on their FB page.
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Old 03-28-2018, 08:51 PM   #3123
Pyle's BBQ
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I want to get over there this summer and check it out.
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Old 03-28-2018, 09:52 PM   #3124
CakeM1x
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Quote:
Originally Posted by DallasSooner View Post
Hey, going to try and make those pickles soon. I saw where you said they are ready in a day or two. Can they sit longer than that or is that optimal? i mean are they good after a couple weeks? Never made pickles before.
I've made these pickles a ton (mostly for cubans) and I've had them in the fridge for months. Using seedless works better for the longer storage as they are crunchier compared to the norm with seeds.
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Old 03-29-2018, 10:27 AM   #3125
tcards
Knows what a fatty is.

 
Join Date: 06-09-11
Location: Tulsa, Ok
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Anyone know what page the pickle recipe is on?
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Old 03-29-2018, 11:09 AM   #3126
txsmkmstr
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Try this....

http://www.bbq-brethren.com/forum/sh...postcount=3054
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Old 03-29-2018, 11:15 AM   #3127
sudsandswine
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Quote:
Originally Posted by txsmkmstr View Post
I just made a new batch of these last night, they're pretty tasty.
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Old 03-30-2018, 05:34 PM   #3128
Rib Rub
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Join Date: 02-19-18
Location: Cape May NJ
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I read through some of this and man so cool. Congrats on getting the place up and running. This has nothing to do with you, I was laughing at your reference that you should open a place up. I just think it is funny that when you start to get into BBQ and friends and family start to dabble in your cooking, they all start saying, “You should open a place up” My wife brings in left overs to work and when I show up at her place they all compliment me and give me the “Open a place up” line. Little do they know I have no idea what I am doing and none of my recipes are my own. I just follow videos and the likes of this page. I will say that I believe that my BBQ is better than the two places here locally. One just sucks and the other is just a little better than sucks. Not to mention I over paid them once and they counted it the mistake in the drawer and gave me store credit would not give my cash back. You think I ever went back?

Wish you the best of luck. Seems like things are off to a great start, hope it only gets better.
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Last edited by Rib Rub; 03-30-2018 at 05:42 PM..
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Old 05-21-2018, 03:29 PM   #3129
michiana mark
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Location: Elkhart IN
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Stopped by the Fat Cap a couple weeks ago when they opened on a Tuesday. Introduced myself to Jeremy, and talked to him for a minute, he was cutting for lunch rush. All is going well, selling out every day. He said they were adding another Southern Pride for catering and backup for the restaurant. Had the brisket and burnt ends, both where moist , tender, and well balanced. Keep up the great work Jeremy.
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Old 05-21-2018, 07:40 PM   #3130
cowdogs
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Join Date: 07-10-11
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This is good to hear. I hope someday, when and if he feels up to it, Jeremy can tell us how the Prized Pig story ended.

This thread was a unique. First off Jeremy was a great writer, and his story was equal parts entertaining and educational.
One day Jeremy's update would leave me inspired ... wanting to try my hand at the restaurant game.
Then his next update would be a slap in the face that would remind me I was an idiot for ever thinking I could handle the hours and the stress he was under.
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Old 05-21-2018, 08:19 PM   #3131
BBQscott
Found some matches.
 
Join Date: 05-18-18
Location: CA, Bay Area
Name/Nickname : Scott
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Just saw this thread today, and wow what an incredible journey! I'm glad Jeremy landed on his feet and is doing what he loves again. I too would be curious as to what happened in the end with the famous Prized Pig story. Happy Q'ing Jeremy!
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Old 05-21-2018, 11:08 PM   #3132
Panupat
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Quote:
Originally Posted by CakeM1x View Post
I've made these pickles a ton (mostly for cubans) and I've had them in the fridge for months.
+1 me too.

Jeremy I want to start a BBQ place here in Thailand. Wish I can learn from you :D
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