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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 09-23-2011, 10:18 AM   #1
Phubar
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Default "Happy Phriday Pharkers,what's Smoking this Weekend?"

Pasta,porkchops and tomato salad.

Have Phun y'all!
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Unread 09-23-2011, 10:20 AM   #2
caseydog
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I have a couple of thick cut, bone in pork chops, too.

I need to go to another store today, my Kroger didn't have any good deals on ribs, which is what I'd like to smoke on Sunday.

CD
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Unread 09-23-2011, 10:26 AM   #3
gtr
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Smoking a couple slabs of bacon I've been honey curing.

Also doing a fish cook on Sat. for some very dear friends who are grieving right now - most likely salmon & lobster.
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Unread 09-23-2011, 10:29 AM   #4
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4 racks of spares with the Chris Lilly Memphis Dry Rib, Big Bob Gibson BBQ method.

http://today.msnbc.msn.com/id/306865...phis-dry-ribs/
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Unread 09-23-2011, 10:33 AM   #5
captainrock39
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3 slabs of st louis ribs on U D S, corn bread, sweet taters,salad,Bread pudding for dessert.
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Unread 09-23-2011, 10:37 AM   #6
Dave Russell
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Made some white sauce yesterday to go with butterflied fryers I'm smoking this afternoon.
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Last edited by Dave Russell; 09-23-2011 at 02:24 PM..
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Unread 09-23-2011, 10:47 AM   #7
mnmikew
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4 slabs of spares on the chargriller
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Unread 09-23-2011, 10:57 AM   #8
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Going with my first packer Brisket. Heading to Sam's during the lunch hour to check out what they have.
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Unread 09-23-2011, 11:04 AM   #9
Mister Bob
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Dino bones!
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Unread 09-23-2011, 11:37 AM   #10
Team DD
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Deer ham tonight!!
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Unread 09-23-2011, 11:55 AM   #11
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RIBS!!! can't wait!!!

Gonna make a few racks for dinner and try out one rack with a super sweet/spicy glaze for a comp rib.
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Unread 09-23-2011, 12:10 PM   #12
Lake Dogs
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Ribs, Pork (pulled), and pork loin. All GBA; class.
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Unread 09-23-2011, 12:14 PM   #13
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Doing a competition this weekend. Not KCBS or anything, but should be fun. 6 butts and 3 packers. Lots of food! Just finished the injections and they are resting comfortably. Cooking starts around 10 tonight and turn in is at noon.

Cool thing about this comp is that the public gets to eat all the non judge meat. I love that idea. They should eat pretty decently I imagine with over 20 teams. Napkin math puts the meat total over a ton!
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Unread 09-23-2011, 12:26 PM   #14
hogwild284
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I'm going to try cheese for the first time. Cheddar, pepperjack, muenster and I'll see what wegmans has when I get there.
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Unread 09-23-2011, 01:15 PM   #15
ernie11
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Smoking a packer Brisket tomorrow night.
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