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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 11-08-2009, 08:53 PM   #16
Meat Burner
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Congrats on your continued success Mista! Obviously you are winning the taste buds of the CA folks. Excellent job well done brother.
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Old 11-08-2009, 09:14 PM   #17
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Neil's reputation is enough to cause the long lines - the product just keeps 'em coming back again & again.
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Old 11-08-2009, 09:20 PM   #18
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If I lived closer to you, I wouldn't have to cook. Great stuff!!!!!
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Old 11-08-2009, 09:53 PM   #19
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Quote:
Originally Posted by Mo-Dave View Post
Neal the food looks great but the slicer looks like it could use some serious time with a good sharpener. Or maybe its just my monitor.
Dave

LOL!

Its not your moniter, I have used his knives...I think I will take my diamond sharpener next sunday and see if I can sharpen his knives for some of that Chicken. Bonless, skinless thighs, brined, rubbed, smoked and sauced, that almost looks as good as deep fried!
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Old 11-08-2009, 09:59 PM   #20
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I noticed the knife in the picture too. It doesn't look AS bad in person but it does need to visit the sharpener. WE have one guy that we usually trade with. He sharpens all of our blades, we give him ribs tri-tip and collard greens. I love bartering at the market.
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Old 11-08-2009, 10:58 PM   #21
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Looks great to me, I like that you did boneless thighs, one of my favorite cuts of chicken eating. I also like that particular cut of rib, leaving the ends on and just removing the flat (modified St. Loius?).
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Old 11-09-2009, 03:32 AM   #22
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I don't know for sure. I just cut off that brisket bone and sell it as rib tips.
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Old 11-09-2009, 06:47 AM   #23
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Congratulations!
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Old 11-09-2009, 07:26 AM   #24
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Quote:
Originally Posted by Bigmista View Post
It ain't competition stuff but it has every bit of love I can muster.
You know, it makes me feel good to hear you say this.

I've been a person that creates whatever it is that I do with love - and I've done it that way all my life.

People give me trouble because they think that people (customers, end users, etc.) can't tell the difference - you know, the old 'Your worst BBQ is some of the best food that most people have eaten' mind-set that leads some people to simply slap some rub on meat, throw it on the smoker with any old fuel and call it good enough when it hits temp.

I love to spend as much time as it takes to trim things up, marinade, carefully select my wood, the spices, well, you know - doing everything right - and all the while I am sitting there tickled to death by the thought that pretty soon, someone is going to be ecstatically enjoying my product (food, music, smoothly running network, whatever).

IMHO, love is where it's at! Love is what separates art from craft. Love makes the world go 'round. And love lines people up for your Q.

And I think that's excellent.

This related thought was in my Inbox this morning . . .

"The greatest trick and most subtle secret to doing anything really, really well, David, is loving that you get to do it at all.

And I'm pleased to say, you get to -"


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Old 11-09-2009, 07:48 AM   #25
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Neil, Congrats! That food looks like some good eating.

The knife, well it made me cry a little. It hurts just looking at it.
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Old 11-09-2009, 09:05 AM   #26
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Quote:
Originally Posted by QansasjayhawQ View Post

"The greatest trick and most subtle secret to doing anything really, really well, David, is loving that you get to do it at all.

And I'm pleased to say, you get to -"


~The Universe
This is pretty awesome.
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Old 11-09-2009, 09:26 AM   #27
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Great Job Bigmista!

I can't wait for you to make it out to Ontario.
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Old 11-09-2009, 10:12 AM   #28
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Damn, Neil stop cutting through bones with that knife.

Outstanding grub!
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Old 11-09-2009, 11:59 AM   #29
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I bet it was all good.
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Old 11-09-2009, 04:07 PM   #30
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Congrats - sure looked good
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