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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 11-18-2011, 11:52 PM   #31
On the road to being a farker
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Looks great and tasty. I like the biscuit trick too.
Old #4 kamado, 32" SS Gas Grill with ceramic plates, Infrared rotisserie and side burner. Best cleaning towels I've found- [URL][/URL]
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Unread 11-19-2011, 03:48 PM   #32
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very nice
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Unread 11-19-2011, 05:09 PM   #33
Knows what a fatty is.

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Great idea with that biscuit test. I'd heard about it, but never seen it until now. Think I'll give it a try.
Forrestbro - ECB(Meco), OTG, SNPP, Grand Hall gasser, NB Bandera (CL), SS Performer (CL), Brownie 26" Weber, Chicago Bears UDS, Red MasterTouch (CL)
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Unread 11-22-2011, 03:09 AM   #34
The Pigman
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Bob I thought we taught you how to fill that baby up in dayton??????????
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Unread 11-22-2011, 04:00 AM   #35
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I do have to say that is a great looking bunch of meat and the cooker is nice too. I love this site the brethren are full of great tips, tricks, techniques, and advice and are more than willing to pass it along to all of us noob cookers who know just enough to make ourselves
Robert aka Big Bob. :typing:

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Unread 11-22-2011, 05:15 AM   #36
BBQ Bandit
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Originally Posted by The Pigman View Post
Bob I thought we taught you how to fill that baby up in dayton??????????
You did.... but cooking for 3 is so different than cooking for three hundred.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 11-22-2011 at 06:08 AM..
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