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Old 04-18-2014, 08:56 AM   #16
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Join Date: 04-21-11
Location: Shawano Wisconsin

Originally Posted by MS2SB View Post
Had a leftover korean style grilled pork chop, stir fried veg and some rice. Good lunch. An interesting note, if it's the digital fountain machine I think it was, the body of those was designed by Pininfarina.
And made by PLEXUS in Appleton Wisconsin,!!! I love watching those machines get assembled.
1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser,
1- Terracotta pig and 1-Terracotta Elephant and [B]One very understanding wife[/B]...
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Old 04-18-2014, 09:08 AM   #17
Enrico Brandizzi
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Join Date: 12-16-13
Location: Rome, Italy

Diavoletta! This a pizza w/o tomato w/ smoked provola cheese and super spicy salame and some red flakes over all! Simply the best in my opinion
2 WSM 22" - 2 Weber OTG 26" - Ferraboli grill
Cyber WiFi BBQ Guru - DigiQ DX2

My cooking log on Youtube & Flickr @ BBQness
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Old 04-18-2014, 10:19 AM   #18
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Sliced brisket point Samich with Dukes & Fresh jalapeno , Amish tatoe salad, LoneStar necker, All American Cake. Dam if I cook good.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Old 04-18-2014, 10:36 AM   #19
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Join Date: 11-13-13
Location: Garland texas

Actually made these in the toaster oven at work. That's my desk in the background. (prosciutto and basil wrapped sea scallops)

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