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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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08-21-2013, 08:06 PM | #16 | |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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08-21-2013, 08:52 PM | #17 |
Knows what a fatty is.
Join Date: 07-13-11
Location: San diego
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The best way to revitalized older parsley is to soak in lukewarm water for about 15-20 min. and then place in the refrigerator. This is exactly what they do at the supermarkets after they get their cases in and before they place them out for sale on the produce dept. wet rack.
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08-21-2013, 10:06 PM | #18 | |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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Doing them a couple of days ahead helps them take the shape of the box and hold it better. Very simple and I don't spend more than 10 min. messing with boxes on site.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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08-21-2013, 10:50 PM | #19 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I'm gonna find a botanist to work with and create a bushy parsley that grows in 9"×9" squares. Then I'm gonna sell em through Snake River Farms!!!
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08-21-2013, 11:28 PM | #20 | |
Knows what a fatty is.
Join Date: 09-02-10
Location: Bethlehem, Pa
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Switching it up?
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Chris Zombie Barbecue.
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Chris-Bethlehem, PA-www.ZombieBarbecue.com, Meadow Creek TS250 w/ BBQ 42, LG BGE, Weber 22", Custom Offset cooker. |
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08-22-2013, 12:37 AM | #21 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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10 minutes, one head. Looks good to me and no sprigs of parsley stuck to the meat. |
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