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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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01-08-2013, 08:06 AM | #46 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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It sure does. I've always said that if you call it breakfast casserole, everybody eats it, if you call it quiche they turn their nose up. I think my next one will be done on the smoker.
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01-08-2013, 08:28 AM | #47 | |
Full Fledged Farker
Join Date: 05-17-12
Location: Buckeye, AZ
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Quote:
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01-08-2013, 08:53 AM | #48 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Interesting thread for sure. I'm fairly new around here, but have come across some threads that did become quite passionate to say the least, "Pit barrel cooker" comes to mind first, but there were a couple others.
As I read through some of these I have wondered the same thing as the OP, If a guy/gal is happy with what they are cooking/Q'ing and the end result is what they personally like, what's the big deal? But I must say, while there are a couple of folks on this site that can be very blunt and critical about certain methods that "are not BBQ" in thier view, the majority of the folks here are just great. All very friendly, supportive, and more than willing to share their ideas and support at any time, and that is exactly why I keep popping in here, almost daily, sometimes several times a day, because it is a great site with great folks from all over the world with a common interest. I find it quite amazing in ways. And besides, variety is the spice of life right? I just try to pick up pointers and get different ideas on things to try as I get kinda bored eating the same thing again and again even if it's great stuff. I love keeping it new and changing things up. Anyway......that's my 2,3,4 cents worth, Happy Q'ing all! KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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01-08-2013, 09:09 AM | #49 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Other than this forum some people read Fashion Magazine and others read Guns and Ammo. Well at least they can read. When we reached Pit Master status some of us took the vow to re-train all the unknowing ones and some of us didn't give a chit. I have always enjoyed teaching but just like in school some of these children ain't worth the effort. I get a kick reading some of the chit that comes this way and the equally stupid answers. Bottom line to all this chit is my Q is better than your Q and I ain't giving away any secrets.
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01-08-2013, 09:18 AM | #50 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Actually I like boil or steam ribs cook with tater and kraut sure beat the hell out of being cook in some oil drum over those God awful square charcoal things
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01-08-2013, 09:27 AM | #51 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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First buy some crock pot liners to make cleanup easy. Mix Velvetta & Rotel & throw in some browned sausage.
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01-08-2013, 04:14 PM | #52 |
Full Fledged Farker
Join Date: 04-14-10
Location: Minnesota
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And once you start using the "ignore user" feature, some of the more "controversial" threads get much more palatable to read.
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01-08-2013, 04:28 PM | #53 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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I would guess that once someone has done it all and has been told by everyone they know that they are the undisputed Grand Poobah of all BBQ knowledge then the rest of us mortals will see the light
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01-08-2013, 04:43 PM | #54 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
But I must say, while there are a couple of folks on this site that can be very blunt and critical about certain methods that "are not BBQ" in thier view, ... The Brethren, like anywhere on the WWW, has members that represent a cross section of modern society. But we a blessed with a very, very low ratio of arrogant folks who just "put down" others constantly. I can count them on one hand, which is an amazingly low number for a site this size. The vast majority of our members understand the concept of "respect" and information flows freely between them. Just the nature of the WWW. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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01-08-2013, 04:49 PM | #55 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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As the OP stated, good food is good food. In my short time trying to get serious about this sport/hobby/science/art form that is BBQ, I've learned there's good and then there's Dayamm Good! This site has raised the bar on what I consider good now.
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01-08-2013, 05:00 PM | #56 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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01-08-2013, 05:21 PM | #57 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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I'm all for good food cooked however you want, but I might have to think twice about trying any grub coming out of an old chitter...
Then again, never say never.
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01-18-2013, 05:20 PM | #58 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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I totally agree don't blame the asparagus - in fact I love asparagus - canned, bottled, steamed, braised in butter, stir fried, in soup and BBQed
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-18-2013, 10:38 PM | #59 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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01-18-2013, 10:40 PM | #60 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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