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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 07-21-2019, 04:36 PM   #1
16Adams
somebody shut me the fark up.

 
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Join Date: 01-16-13
Location: USA
Default There's No Place Like Home

Click your heels three times. I'm home

Last edited by 16Adams; 08-02-2019 at 05:24 AM..
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Old 07-21-2019, 06:43 PM   #2
pjtexas1
somebody shut me the fark up.

 
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I agree! What's about to go in there?

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Old 07-21-2019, 06:46 PM   #3
16Adams
somebody shut me the fark up.

 
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texas quail sausage and HEB 3 pepper sausage. I lit it up let it burn a long time. 40-45”. Pushed coals to one side and added post oak chunks. Gauged the wind so heat and smoke would reheat and sweep over the already fully smoked sausage at a fairly slow rate. Good stuff

https://texquail.com/order
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Old 07-21-2019, 06:55 PM   #4
ShadowDriver
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Are you allowed to cook this late?

Don't you have to wait until tomorrow to taste test the results?
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Old 07-21-2019, 07:01 PM   #5
16Adams
somebody shut me the fark up.

 
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I’ve been experimenting with my intermittent Fasting times the last 5-6 days. Like eating between 11am-5pm. I’ll know in a few days if I continue 11-5 or return to earlier times.
Good catch
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