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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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05-15-2011, 07:28 PM | #76 |
Is lookin for wood to cook with.
Join Date: 04-23-11
Location: McLeansboro, IL
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Epic post!!!
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05-15-2011, 11:08 PM | #77 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Great info!
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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05-16-2011, 04:08 AM | #78 |
Knows what a fatty is.
Join Date: 09-23-10
Location: Vancouver BC, Canada
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Great tutorial I have subscribed to this thread.
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Am. BBQ'er, UDS V- 1.0, Planning V- 2.0, looking for lg. propane tank for offset smoker/ BBQ build. |
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05-16-2011, 05:02 AM | #79 |
is One Chatty Farker
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
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As easy as it has become for some, we all started somewhere. This is a great informational thread.
Thanks!
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Crash - HIBarbeque.com |
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05-16-2011, 04:01 PM | #80 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Excellent tutorial. Don't know how I missed it back when.
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05-16-2011, 05:20 PM | #81 |
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
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Awesome POST!
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UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger |
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05-16-2011, 07:43 PM | #82 |
Take a breath!
Join Date: 12-26-09
Location: Lynden WA
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Great post and pics. Thanks!
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Play with your food,,, PLEASE! |
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06-03-2011, 08:07 AM | #83 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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I agree with everyone else, great post.
As a professional photographer and videographer going to offer one suggestion. A pic of the cooked ribs would have been Ok to add. :) Posts like this is what makes this forum the "Go To" forum when you need information.
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Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ |
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06-03-2011, 12:27 PM | #84 |
Take a breath!
Join Date: 12-26-09
Location: Lynden WA
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Actually this should be a sticky!
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Play with your food,,, PLEASE! |
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06-03-2011, 03:42 PM | #85 |
Knows what a fatty is.
Join Date: 11-02-10
Location: dickson TN
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is that just a regular kitchen knife you are using to cut the rack down? I have wondered how to cut through the bone,
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06-05-2011, 11:27 PM | #86 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
That's a 5" paring knife, and I'm not cutting through any bones. You locate the longest bone and insert the knife just beyond it. When you cut down the rack, you will not hit any other bones because they're all shorter. Try it and you'll see.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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06-11-2011, 02:45 AM | #87 | |
Knows what a fatty is.
Join Date: 01-17-11
Location: Mission Viejo, Ca
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Quote:
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08-01-2011, 09:44 AM | #88 |
Knows what a fatty is.
Join Date: 05-09-10
Location: fort st. john
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great post
the place i usually buy my ribs from has started trimming them really short. so i am starting to buy the whole rack intact and trim it myself. thanks you |
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08-01-2011, 01:06 PM | #89 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Should be a sticky
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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08-01-2011, 01:36 PM | #90 |
Is lookin for wood to cook with.
Join Date: 01-01-11
Location: St. Cloud, FL
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Great tutorial! I have had a hard time with getting the membrane off the back of the ribs. I will have to try and use your method next time. Thanks!
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