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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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10-16-2013, 10:21 PM | #16 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Good to see you posting again, what an adventure, love that bamboo plumbing too
I would have gone with the pork, either way, nice cook
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-16-2013, 10:58 PM | #17 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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What a great adventure! I love that you took the Rotiss and are using it. Cool to see you posting and a great cook!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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10-16-2013, 11:01 PM | #18 | |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Hi Jed,
I just checked out your site and it looks great! I am curious how you scored an in-house wood-fired oven option in your vacation rental in France? I love that you took advantage of it. I saw you were using old grape vines for your cook. When I was first getting started using Auspit, I was living in an apartment in Paris where BBQs were not entirely...um...legal, so charcoal was hard to come by. For some reason I was able to more easily find bags of grape vine chunks and sometimes that is all I had to cook on. It flared up and kicked off some pretty acrid smoke when it first got started, but after that once it settled down (and I am starting to drool just thinking about it) I found that I got some of the best flavors I have ever had cooking over that. Good stuff! My days in France were the Dark Years before I came into the light of the Brethren, so I have no posts from then. Once I took the spit out to the Alps for some photo shoots. The day we had a perfect setup with people at an old farmhouse with a panoramic view of Mt. Blanc, it decided to pour down rain. In the midst of my despair, the farm owner said, why don't we just cook inside? They had a smoke room with a huge chimney where they used to hang up whole pigs. It worked out great. While the photos weren't anything I could use, I fed the 14 friends and family who had come over for the event and it was a fun afternoon. Here are a couple shots of that session: This is a blurry look up the chimney: Quote:
--Jonny Rotisserie
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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10-16-2013, 11:14 PM | #19 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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This was a cool post!!
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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10-17-2013, 07:38 AM | #20 | |
Full Fledged Farker
Join Date: 03-30-10
Location: Wandering Around North America
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Quote:
I think at "those" kinds of places for people, you have to pay extra for the ropes there, too. --Jonny Rotisserie
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Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. [URL="http://www.AuspitBBQ.com"]www.AuspitBBQ.com[/URL] |
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10-17-2013, 12:41 PM | #21 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Great lookin cook and wow what an adventure
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Auspit, China, rotisserie, Throwdown, Vacation Boy |
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