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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 07-25-2013, 04:21 PM   #16
jonmhenderson
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So APL burns down his wood to coals? That's awesome!
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Old 07-25-2013, 04:41 PM   #17
gtr
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Quote:
Originally Posted by che22879 View Post
That is very cool! I hope I can make it before he's gone.
Good to see ya bro - been a while! Still burning that fig wood you gave me.

Anyway - do whatever it takes to get there - I'm guessing this is a one time deal - it goes until 9/5. Aside from lunch he does takeout only from 4-5 pm I think.


Quote:
Originally Posted by silverfinger View Post
Im still drooling over that beef rib photo.
Ive never seen beef ribs like that.
I want a whole rack.
I think we're looking at 11:30 Tuesday - does that work for ya? Trying to beat the rush!
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Old 07-25-2013, 04:50 PM   #18
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Folks, now that is Serious BBQ!!
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Old 07-25-2013, 04:56 PM   #19
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That's an amazing set up. How do we get the 'pop up restaurant' to come to Oz???
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Old 07-25-2013, 04:59 PM   #20
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Quote:
Originally Posted by gtr View Post
Good to see ya bro - been a while! Still burning that fig wood you gave me.

Anyway - do whatever it takes to get there - I'm guessing this is a one time deal - it goes until 9/5. Aside from lunch he does takeout only from 4-5 pm I think.




I think we're looking at 11:30 Tuesday - does that work for ya? Trying to beat the rush!
As long as my schedule holds open I will be there.
I will PM you Tuesday morning to let you know.
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Old 07-25-2013, 05:00 PM   #21
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Thanks for the pics and write up gtr, I live vicariously through the Brethren on things like this, and when I sent you the heads up I was REALLY hoping something like this would be forthcoming.
It's a funny world we live in, Aussies working there telling me about it and me telling you!
Sorry Ray, I haven't been to Torrance and thought you were far away.
I remember Culver City from last visit and knew gtr was close.
The ribs look bloody sensational!
The inside looks done to a tenderness but not to a fall of the bone level, is that right?
Cannot believe he has a pecan charcoal setup!
Talk about dedication!!

Hey, are you going past a post box on your way there next Tuesday Greg?
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Old 07-25-2013, 05:00 PM   #22
gtr
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Quote:
Originally Posted by fingerlickin' View Post
Farker! That's awesome! Just another reason to be jealous of you California types.
Or Tennessee types who live in California.
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Old 07-25-2013, 05:05 PM   #23
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Quote:
Originally Posted by buccaneer View Post
Thanks for the pics and write up gtr, I live vicariously through the Brethren on things like this, and when I sent you the heads up I was REALLY hoping something like this would be forthcoming.
It's a funny world we live in, Aussies working there telling me about it and me telling you!
Sorry Ray, I haven't been to Torrance and thought you were far away.
I remember Culver City from last visit and knew gtr was close.
The ribs look bloody sensational!
The inside looks done to a tenderness but not to a fall of the bone level, is that right?
Cannot believe he has a pecan charcoal setup!
Talk about dedication!!

Hey, are you going past a post box on your way there next Tuesday Greg?
NP Bucc. GTR is about 20 minuets from my house.
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Got a stick-burner! :mrgreen:
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50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
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Old 07-25-2013, 05:08 PM   #24
gtr
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Quote:
Originally Posted by buccaneer View Post
Thanks for the pics and write up gtr, I live vicariously through the Brethren on things like this, and when I sent you the heads up I was REALLY hoping something like this would be forthcoming.
It's a funny world we live in, Aussies working there telling me about it and me telling you!
Sorry Ray, I haven't been to Torrance and thought you were far away.
I remember Culver City from last visit and knew gtr was close.
The ribs look bloody sensational!
The inside looks done to a tenderness but not to a fall of the bone level, is that right?
Cannot believe he has a pecan charcoal setup!
Talk about dedication!!

Hey, are you going past a post box on your way there next Tuesday Greg?
The ribs were perfectly tender and the bark was set just right. Easily the best short ribs I've had - the kind of food that shows you there's a whole world out there that I've only taken a few small steps in. It looks to me like every decision in the process is made with "what will give the best possible result" in mind. Truly inspiring.

I'll probably be passing by a post box - empty handed. I'm wanting to burn some CD's and my farking burner seems to be out. I'll get it figured out bro.
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
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"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
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Old 07-25-2013, 05:14 PM   #25
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Great post there g, thanky!
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Old 07-25-2013, 05:17 PM   #26
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I know you will...couldn't resist


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Old 07-25-2013, 06:06 PM   #27
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Hey guys, I just got back from lunch today. Needless to say, the short ribs were the best I've ever had, and the best beef I've had in a while. APL is just such a cool guy, he wants to help people learn BBQ. I don't have many pics because I couldn't wait to rip that rib apart. I tried the brisket too and the point was the delicious and as tender as I've ever had.


I'd be willing to meet any brethren there on tuesday, so keep me posted please! Here's some pron for you guys. No sauce
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Old 07-25-2013, 06:26 PM   #28
gtr
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^^^I'm thinking Tuesday at 11:30. Hopefully you can meat us there! Let's check in on Monday afternoon.
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis
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Old 07-25-2013, 06:29 PM   #29
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man thats cool!!

he has his own retort for making charcoal on the spot??

man my hero that guy is!!!

thanks for posting!!
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Old 07-25-2013, 06:52 PM   #30
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That is very cool. I'm jealous.
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