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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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11-13-2018, 07:12 AM
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#61 |
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somebody shut me the fark up.
  Join Date: 01-16-13
Location: USA
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Post #47
Used “The chile water” I’ve known to do this one day, starting yesterday. Amen |
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11-13-2018, 08:00 AM
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#62 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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After all these years it still looks and sounds outstanding
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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11-13-2018, 08:57 AM
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#63 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great to see some of those old members. They are missed!
Your chili still looks killer Bob.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-14-2018, 04:46 PM
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#64 |
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Full Fledged Farker
Join Date: 03-15-17
Location: Conroe, TX
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hungry for chili now
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500 gallon Moberg offset, Old Country Gravity Feed, PK Grill. |
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