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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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11-17-2008, 10:35 PM
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#1 |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Dinner
Fired up the Egg. Had Family favorite chicken, baked potatoes.
 Tried out side oven on Performer. Actually blasted couch out from under daughter and made her use it.      |
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11-17-2008, 10:37 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Excellent job Pat. Love the look of that chicken.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-17-2008, 10:52 PM
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#3 |
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Take a breath!
  
Join Date: 05-21-08
Location: Martini, Texas
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Hey Pat, what's in the chicken? Are they breasts, or thighs? Boneless?
Everything looks perfect!
__________________
Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup ________________________________ 20X42 Klose "The Deluxe Grill Chef Smoker"  Primo Oval Junior  Cook'n'Kettle Sr. (almost 50 yrs old!)  "Big Chief" ES (for Christmas Jerky!) 
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11-18-2008, 12:40 AM
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#4 |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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http://www.bbq-brethren.com/forum/sh...38&postcount=1
Missing final step of topping with Provolone when done to temp. Last edited by Norcoredneck; 11-18-2008 at 01:08 AM.. |
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