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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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07-10-2013, 08:39 AM | #31 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Welcome from another Okie Jennifer!!
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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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07-10-2013, 10:34 AM | #32 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Nice job Jennifer..
Welcome to the brethren.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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07-10-2013, 10:41 AM | #33 |
Is lookin for wood to cook with.
Join Date: 06-09-13
Location: Tulsa, ok
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Nice job, and welcome from a fellow Tulsan. Thanks for the tip on the lump, from Hasty Bake. Everything else is so expensive I would of thought the charcoal is too.
Scott |
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07-10-2013, 10:43 AM | #34 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Welcome Jennifer, the ribs look fantastic!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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07-10-2013, 10:47 AM | #35 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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Welcome! The ribs and the mini-smoker look great. I see you mentioned the 2-4 people (so capacity is not an issue) thing.... Prepare to have hungry friends you didn't know existed!
Nice job, everything looks tasty and a big welcome. This place is a roundhouse of amazing information and friendly people. We are glad to have you along with us.
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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07-10-2013, 11:31 AM | #36 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i thinks we have a ringer here.
welocme and have fun! BTW, those are some nice pics, maybe wander over to the TD's and see if they interest ya.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-10-2013, 01:48 PM | #37 |
Got Wood.
Join Date: 09-04-12
Location: Richmond VA
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I've yet to find a rub that I enjoy more than magic dust. That stuff is awesome.
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07-10-2013, 04:55 PM | #38 |
On the road to being a farker
Join Date: 07-06-13
Location: Chanute. KS
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Looks like you have the fever for the smoke your world will change for the better
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07-10-2013, 05:19 PM | #39 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Thanks again for all the welcomes ! :)
Just visited your blog briefly and saw your whole hog cleaning & q'ing--all I can say is WOW you are HARD CORE! :) I think it's also awesome that you grow your own shrimp! I want to get into that! Shrimp is too darn expensive. Hrm now I am wondering what bbq'd/smoked shrimp would taste like--I normally grill it. |
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07-10-2013, 05:20 PM | #40 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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