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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-10-2011, 07:02 PM   #211
Groundhog66
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Just a little tease...

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Unread 07-10-2011, 07:12 PM   #212
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Oh, the HUMANITY!!!

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Unread 07-10-2011, 07:15 PM   #213
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Oooooooo...looks like the perfect meat to fat ratio for a killer burger.
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Unread 07-10-2011, 07:17 PM   #214
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Unread 07-10-2011, 07:19 PM   #215
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Unread 07-10-2011, 07:40 PM   #216
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think of the kittens...oops, wrong thread - I thought we were in WP...as you were...
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Unread 07-10-2011, 07:41 PM   #217
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More please.
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Unread 07-10-2011, 07:46 PM   #218
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It's coming....trust me I was there!!
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Unread 07-10-2011, 07:48 PM   #219
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Unread 07-10-2011, 08:22 PM   #220
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Oh dear Lord. Forgive us all.
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Traditional Santa Maria Pit
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Weber 22" OTS & 26" OTG & 18"WSM & WGA
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Unread 07-10-2011, 08:24 PM   #221
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Pics!
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Unread 07-10-2011, 08:28 PM   #222
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It was terrible Deguerrie - twice ground American Kobe. Santa Maria cooked Bacon. I have no excuses.
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Unread 07-10-2011, 08:40 PM   #223
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Why on earth would anyone do that to a brisket? WTH is wrong with you people??
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Unread 07-10-2011, 08:42 PM   #224
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Quote:
Originally Posted by GreenLeafBBQ View Post
It was terrible Deguerrie - twice ground American Kobe. Santa Maria cooked Bacon. I have no excuses.
So, did you stop at seconds or have thirds?
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Unread 07-10-2011, 08:48 PM   #225
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I love Brisket my friends, I just got finished with a Big Ole' Sammich of it that came off this 14 Pounder:
Ribs, Drumsticks, and a Brisket 013.jpg
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