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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 10-13-2017, 03:52 AM   #1
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default "Happy Phriday the 13th Pharkers,what's Smoking this Weekend?"

Tonight I don't know yet...tomorrow ribs.

Have Phun y'alls!
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
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Old 10-13-2017, 04:19 AM   #2
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Join Date: 05-29-08
Location: LaFayette, GA

I got some nice 2-1/2" thick NY Strips that I'm going to smoke and reverse sear on Saturday. Then I thawed out a three pound pork loin that I will cook on Sunday. Not sure yet how I will cook the loin.
Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke
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Old 10-13-2017, 05:24 AM   #3
Monkey Uncle
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Join Date: 10-26-14
Location: Somewhere, somehow

A 14-lb full packer brisket on the COS! I like a challenge...
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Old 10-13-2017, 05:39 AM   #4
is one Smokin' Farker
Join Date: 01-11-14
Location: SE CT

2 - 18# SRF Gold Packers
2 - Boston butts
6 - racks baby backs
15# (total) of chicken breasts, thighs, drums
1 - deep hotel pan 5 cheese Mac & Cheese
1 - deep hotel pan Pineapple Chipotle Beans
1 - deep hotel pan cole slaw
1 - deep hotel pan pasta salad

My wife's cousins kid is getting married and we are catering the rehearsal dinner.

"Dis gun b good."
MMBGE/Large BGE/XL BGE/SF 30x80 - "Ol' Mortimer"

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Old 10-13-2017, 06:12 AM   #5
somebody shut me the fark up.

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Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )

Happy Phriday, Pholks! I've got a rack of baby backs and a 1/2 loin that I am cooking for lunch (and leftovers) tomorrow.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" limited "redhead"/WSM 14.5" X2/Jumbo Joe/KCBS
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Old 10-13-2017, 06:53 AM   #6
is One Chatty Farker
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt

Happy Phriday Phu and pharkers!

I got nothing. Last weekend before going back to work, so I think SWMBO can do something for me for a change.

God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia!

Weber Original 22" - RIP
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Old 10-13-2017, 06:54 AM   #7
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Join Date: 08-09-16
Location: STL
Name/Nickname : Joel

Trivia Night tomorrow night means MOINKs and ABTs.

Have a good weekend Pharkers!
Lang 36 Deluxe, Pit Barrel Cooker, Weber MasterTouch, Blackstone 36 Griddle, Traeger Junior (retired), Char-Broil Gasser, Thermopop Red, Maverick ET733

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Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
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Old 10-13-2017, 10:24 AM   #8
Is lookin for wood to cook with.
Join Date: 04-16-16
Location: Le Sueur, MN

I've got 18 lbs of venison to make into jerky. 8 lbs of ground, and 10 lbs of rounds to slice yet. Hopefully it will be enough for deer camp this year.
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Old 10-13-2017, 12:39 PM   #9
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Cooked picanha Phor the Bash last weekend, cooking it Phor the Pham this weekend. And wings, always wings!

Happy Phriday and weekend to Phu and crew and all y'all Pharkers!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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Old 10-13-2017, 01:14 PM   #10
is one Smokin' Farker

Join Date: 03-24-17
Location: Mesa AZ
Name/Nickname : Ric

Wings and a couple fatties
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Old 10-13-2017, 04:57 PM   #11
is one Smokin' Farker
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Join Date: 05-27-16
Location: FL & GA

Happy Phriday, Pfolks!

Throwing a bucket list BBQ for my dog Buddy tomorrow, in order to give family and friends a chance to celebrate him & say goodbye. He's always loved BBQs, so this seemed like the right thing to do when I got the bad news last week. We'll be doing USDA Choice ribeyes with mashed potatoes and fresh green beans. Buddy will be getting his very own steak for the first time.

Have a great weekend everyone!
SJS, 14 WSM, 22 OKP
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Old 10-13-2017, 05:02 PM   #12
is One Chatty Farker

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Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron

Happy Phriday, Phu and Pharkers,
Nothing tomorrow as I am working and then a wedding to attend (in the neighborhood), BUT, it is being catered by a BBQ restaurant, so I'll go only to hear the neighbors say how much better mine is than theirs Sunday, dephinitely some wings, ribs, maybe a phatty. Have a phun and saphe weekend, y'alls.
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Old 10-13-2017, 05:38 PM   #13
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Join Date: 01-28-16
Location: Ann Arbor (but still a Buckeye fan)

Eggs rubbed in Mayo
Lodge Hibachi
The Big Easy
Weber Smokey Mtn 18.5"
Weber Master Touch 22.5"
Humphrey's Battle Box
Shirley 24 x 50 Cabinet Model
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Old 10-13-2017, 05:56 PM   #14
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Join Date: 05-10-12
Location: B'ham, AL

8 slabs of babies for tailgate crew Sat
Old Country Pecos, Old Country Smokehouse, BDS 2336, Weber OTG, WSM14", ???
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Old 10-13-2017, 05:58 PM   #15
Take a breath!
Join Date: 03-27-15
Location: Mishawaka, IN

Gonna try a new recipe that I've never made before. And I must be crazy, because we invited 2 couples from our church over for dinner. Who makes something for the first time and has guests over? What if it isn't good? I told the one lady (one of my wife's besties) to bring pizza money, because the meat may not be fit to eat.

It's a pork loin, stuffed with homemade cornbread dressing. Gotta go get the meat and dry brine it for a few hours in the morning. In case anyone is interested, here's the recipe.
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