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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 01-05-2010, 07:22 PM   #31
MillerTime
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I tried skinless pleasant breasts back when I first picked up this hobby. Turned out really dry. I've learned since then that poultry and fowl do much better with skin to keep the moisture in.
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Old 01-05-2010, 07:36 PM   #32
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Quote:
Originally Posted by barbefunkoramaque View Post
I do that with pork, called them Meat Curtains on the Trailer. Got shut down. Not sure what the deal is with the name.
Meat curtains are good. I've eaten those a bunch of times!
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Old 01-06-2010, 12:13 AM   #33
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After working over your equation you messed up the Dx divided by D, sorry! McRib never tasted like Q.... Confucius say "green paper looks good in my wallet".
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Old 01-06-2010, 03:54 PM   #34
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After working over your equation you messed up the Dx divided by D, sorry! McRib never tasted like Q.... Confucius say "green paper looks good in my wallet".
ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
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Old 01-06-2010, 04:02 PM   #35
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Tried little smokies once but they kept falling through the grill.
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Old 01-06-2010, 08:23 PM   #36
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ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Of course I was joking!
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Old 01-16-2010, 09:23 AM   #37
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You should talk to Smoke in the Eye... one of the best cooks out there. Funny thing how we got to be friends sorta...he was bitching me out for saying something stupid (you know like your prone to do) and didn't get i was joking, so he starts wreckin me in a PM, which is probably the best thing to do when you have a disaggrement, take it to PMs.... which the moderators will greatly appreciate cuz they don't get all the buzzers going, anyway, I was saying something obnoxious like Texas don't have to work as hard to be good BBQERs because they are so far ahead of everyone else - anyway he starts chiming in all mad at me and giving his credentials (he has won a lot of contests - his fish trophy is on my counter) and then is bitchin me out saying he has won this and that then accidentally tells me he was Texan


PAUSE? SCRATCH HEAD???

..... I said... so.... then.... I am right.... we had a great laugh....

I have a lot of respect for anyone that gets passionate about stuff.... just believe in something.
OMG....I just understood one of Donny's posts.....OMG........
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Old 01-20-2010, 09:48 PM   #38
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Scrapple...yeah not so much.

Wouldn't hold together and came out like it had been dunked in liquid. Now, maybe if you bacon wrapped it...
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Old 01-21-2010, 04:10 AM   #39
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Quesadilla made from smoked prime rib...

Grilled peaches w/butter and brown sugar (I had no idea...)
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Old 02-10-2012, 07:36 PM   #40
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Some clarity Please?
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Old 02-10-2012, 07:40 PM   #41
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Spam
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Old 02-10-2012, 07:40 PM   #42
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Quote:
Originally Posted by MillerTime View Post
I tried skinless pleasant breasts back when I first picked up this hobby. Turned out really dry. I've learned since then that poultry and fowl do much better with skin to keep the moisture in.

Jeez, when I read this I thought is said "skinless peasant breasts"......
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Old 02-10-2012, 07:50 PM   #43
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zillllllllllaaaa whatzup!!!!!!!
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Old 02-12-2012, 12:46 PM   #44
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Shins on Pleasant Breasts Marty
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Old 02-12-2012, 01:02 PM   #45
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I smoked Hot Pockets while at a competition. Not bad.
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