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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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12-04-2012, 11:49 AM
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#16 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks for all of your usual gracious comments and encouragement.
John |
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12-04-2012, 02:54 PM
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#17 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Man, those look exceptional! I love doing baby backs with Asian or Carribbean flavors.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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12-04-2012, 02:57 PM
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#18 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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The ribs look terrific John!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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02-01-2013, 11:11 PM
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#19 |
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Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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I'm trying to keep w/ themed food for the Superbowl, so I think I'll do these on the PBC to represent SF's Chinatown.
Thanks for the tips! Eric
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2 Thessalonians 2:15 Exodus 12:9 |
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02-02-2013, 12:13 AM
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#20 |
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is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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PD, the color on those ribs is just beautiful. Love the added details of the onion and sesame seeds.
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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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02-02-2013, 12:15 AM
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#21 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Great pic and presentation
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Hold my dang beer... |
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02-02-2013, 12:32 AM
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#22 |
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Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Thanks John, A big thumbs up for another great recipe
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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02-02-2013, 06:13 AM
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#23 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks really good Thanks
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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02-02-2013, 06:27 AM
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#24 |
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is one Smokin' Farker
  Join Date: 12-14-12
Location: Sydney NSW
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Wow! What a fantastic presentation and detailed recipes. All I need is a substitute for the "red hot sauce" and I can get all ingredients to try the recipes.
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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02-02-2013, 06:49 AM
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#25 |
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is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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That is some sexy work, there.
Outstanding looking ribs !!!!!!
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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02-02-2013, 08:25 AM
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#26 |
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is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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those are some fine looking ribs!
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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02-02-2013, 09:55 AM
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#27 |
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is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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Those look great. I'm gonna try that sauce on some wings tomorrow.
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