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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, 12:48 PM   #16
Got Wood.
crazej's Avatar
Join Date: 12-27-13
Location: Bettendorf, Iowa

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, 01:04 PM   #17
is Blowin Smoke!
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Join Date: 12-16-07
Location: Marion,NC

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, 01:20 PM   #18
is one Smokin' Farker
Join Date: 10-02-13
Location: Georgetown, KY

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!!
Self-proclaimed "VILLAGE IDIOT" with 4 UDSs and a POS char-broil 24in charcoal grill.
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Old 02-28-2014, 03:07 PM   #19
On the road to being a farker

Join Date: 10-20-13
Location: gardner, fl

Putting (2) 8 lb butts on in the morning.
Custom reverse flow patio
Weber Smokey Joe
Concrete block whole hog pit
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Old 02-28-2014, 03:12 PM   #20
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Guess I am gonna enter the throwdown :P
18.5" WSM and 22.5" OTG.
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Old 02-28-2014, 03:57 PM   #21
On the road to being a farker
Join Date: 05-10-13
Location: Sao Paulo, Brazil

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!
-Wood Fired Pizza Oven - Brazilian 'Churrasqueira' -Apolo Plus Esmaltada BBQ - Classic UDS -
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Old 02-28-2014, 04:36 PM   #22
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas

I am cold smoking, what can only be described as, a buuuttload of jerky.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
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Thanks from:--->
Old 03-01-2014, 10:40 PM   #23
is one Smokin' Farker
5string's Avatar
Join Date: 07-05-12
Location: Geezerville, North Carolfornia

Ain't cookin' nothin'. I'm in New Orleans for Mardi Gras eating other peoples food!
PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV
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Old 03-02-2014, 02:06 PM   #24
is Blowin Smoke!

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Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : .

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, 05:57 PM   #25
is Blowin Smoke!

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Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : .

8 hrs later, it is time to eat!

Last edited by ebijack; 03-02-2014 at 07:05 PM..
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