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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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01-03-2013, 08:12 PM
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#31 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Welcome! You know drain whirlpools in the tub flow in the opposite direction around here.
 
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-03-2013, 08:16 PM
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#32 |
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Knows what a fatty is.
Join Date: 07-21-08
Location: mission Texas usa
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Welcome
From South Texas JV |
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01-03-2013, 11:26 PM
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#33 |
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Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Welcome to America! Nice of the landlord to leave you an OTS! Great way to start!
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UDS, Weber Performer |
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01-04-2013, 02:34 AM
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#34 |
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On the road to being a farker
Join Date: 12-25-11
Location: Sparks, NV
Name/Nickname : Scottjames84
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I cant wait to start cooking on the UDS, ribs were so expensive to buy in New Zealand so I only cooked them occasionally, could not afford pork butt in NZ or Brisket so I am going to have a ton of fun
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Proud Owner of a UDS & Kent double grill |
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