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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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01-27-2013, 01:42 PM | #17 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Brethren never have to apologize for pron. For the lack of it, MAYBE. I loved the color on the brisket and that smoke ring was awesome. The pork looked done to perfection!
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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Thanks from:---> |
01-28-2013, 04:10 PM | #18 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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love all of it!!!!!!!!!!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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01-28-2013, 05:25 PM | #19 |
On the road to being a farker
Join Date: 09-28-12
Location: South Bend, IN
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Wish I had friends like you in college, between the Q and that stash of Great Lakes I wouldn't have even needed my own place!
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Golden Dome UDS | iGrill | Blue Thermapen. Where there is love there is barbecue. – Gandhi |
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