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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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Old 02-28-2014, 11:48 AM   #16
crazej
Got Wood.
 
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Join Date: 12-27-13
Location: Bettendorf, Iowa
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Backs and pale ale brats . Sides are baked beans , waterchestnuts wrapped in bacon and lipton potatos . grilled pineapple and smors for desert . I'll be drinking bells two hearted and some homebrew cream ale, maybe a G&T. Just trying to survive another never ending winter saturday!
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Old 02-28-2014, 12:04 PM   #17
lantern
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Join Date: 12-16-07
Location: Marion,NC
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Nothing good! I had lost 110lbs last fall and have spent the last 3.5 months gaining 85 right back!(yea I don't do anything halfway)


So, as of Tuesday I've been on my mega diet till our beach trip in mid May. So, it looks like my pics and dishes will be brighter and fresher looking for the next several weeks. Not a horrible thing....but not happy about it either!
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Old 02-28-2014, 12:20 PM   #18
Dadeo719
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Join Date: 10-02-13
Location: Georgetown, KY
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Thinking probably some wings and couple racks of spares with the tips to get us through the cook. Maybe a flat to do some brisket chili to get through this winter storm everyone is talking bout. If we get all this ice and stuff might bring the barrel inside to keep warm!!
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Old 02-28-2014, 02:07 PM   #19
Bagman
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Join Date: 10-20-13
Location: gardner, fl
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Putting (2) 8 lb butts on in the morning.
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Old 02-28-2014, 02:12 PM   #20
bbqgeekess
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Join Date: 07-06-13
Location: Oklahoma
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Guess I am gonna enter the throwdown :P
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Old 02-28-2014, 02:57 PM   #21
CambuiAl
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Join Date: 05-10-13
Location: Sao Paulo, Brazil
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Carnival Weekend in Brazil, and I am out in the countryside of Sao Paulo with Man-Flu, so I need some smoke to make my lungs feel better. I have some pork ribs and some beef ribs to do. I am making sides of homemade slaw, baked potato and baked beetroot.

I am also going to make some smoked celery salt for seasoning my beef ribs and brisket. I will oven dry the green leafy bits of the celery stalks, mix with some rough sea salt, and dampen it with something (not sure what yet - something the salt can absorb as it dries). I am then chucking that it a tray in the drum, with some pecan wood to give it a good smoke taste, and dry it all out. Hope it works well!

Good weekend to you all!
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Old 02-28-2014, 03:36 PM   #22
legendaryhog
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Join Date: 03-08-13
Location: LawrenceFarkingKansas
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I am cold smoking, what can only be described as, a buuuttload of jerky.
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Old 03-01-2014, 09:40 PM   #23
5string
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Join Date: 07-05-12
Location: Geezerville, North Carolfornia
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Ain't cookin' nothin'. I'm in New Orleans for Mardi Gras eating other peoples food!
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Old 03-02-2014, 01:06 PM   #24
ebijack
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Join Date: 08-23-13
Location: Slums of Warren Mi
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Put these on this morning at 10 deg's outside, 5 hrs in at 170 IT
When these are done got yard bird to go on.
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Old 03-02-2014, 04:57 PM   #25
ebijack
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Join Date: 08-23-13
Location: Slums of Warren Mi
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8 hrs later, it is time to eat!
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Last edited by ebijack; 03-02-2014 at 06:05 PM..
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