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Old 11-17-2012, 11:13 AM   #196
el_matt
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Man, I wish I could be there. This sounds like a great time and great food. But alas, I have to work!!

Matt
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Old 11-17-2012, 03:20 PM   #197
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Just a few teaser pics...











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Old 11-17-2012, 03:28 PM   #198
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It was great to see you all. I wish I could have stayed longer. Marty, your wings were delicious. I still have some sauce under my nails. Have a great bash y'all!
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Old 11-17-2012, 03:37 PM   #199
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More Teaser photos



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Old 11-17-2012, 03:42 PM   #200
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Old 11-17-2012, 04:44 PM   #201
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Old 11-17-2012, 06:35 PM   #202
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Fantastic food. Looks like the weather cleared up for you all.
When I see my boss on Monday, I'm gonna kick him in the scrotum.
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Old 11-17-2012, 07:23 PM   #203
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Great to catch up with you guys today. Thanks to BBQPD and his wife Deny for hosting at their BBQ shop.
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Old 11-17-2012, 10:14 PM   #204
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Yes the family and I had a great time. All of the food was amazing!! I thought I was going to have to lay down in the back of the truck while the wife drove cause I ate to much lol. Thanks again all and look forward to more of these!!

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Old 11-17-2012, 10:20 PM   #205
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Ok wanted to ask again.....

Tim (withe Green Bay shirt lol) what did u use on the chicken thighs?

Dave - what mix did u use on the wings that cooked out from with the pineapple seasoning and how did u prepare them.

Thanks!

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Old 11-17-2012, 10:57 PM   #206
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Quote:
Originally Posted by mikeyd View Post
Dave - what mix did u use on the wings that cooked out from with the pineapple seasoning and how did u prepare them.

Thanks!

Mike
OK Mike, I used "Walkerswood Jamaican Jerk spicy seasoning. The only place I have found it locally is Cost Plus, but you can buy it on line. It's pretty much a paste, so I used about 2 tablespoons of it with equal parts of olive oil. I marinated the wings for about 3 hours, then gave them a heavy dose of Dizzy Pig Pineapple head. Here's the easy part, put them in a 275* smoker for about 1 1/2 hours, or until golden and somewhat crispy, and don't forget the very enjoyable ice cold drinks while those babies are making magic, and you know the rest .
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Old 11-17-2012, 11:07 PM   #207
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What a great Bash with great folks. A big thanks to all those who braved the weather, which really wasn't all that bad. And a huge thanks to all that contributed to the food coma I am experiencing right now. There was so much good food, I can't even begin to decide who I want to blame for my coma, but for sure Marty and John had a big part in it, but let me tell you, there was so much outstanding chow on the table, you're all to blame . And a huge thank you to Oak Pit, Mister Tim, for the very great beers. That was some awesome brews . Thank you all again for a great day, and we'll do it again in the spring.
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Old 11-17-2012, 11:27 PM   #208
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Quote:
Originally Posted by mikeyd View Post
Ok wanted to ask again.....

Tim (withe Green Bay shirt lol) what did u use on the chicken thighs?

Mike

That was a 50/50 mix of The Rub Co Santa Maria & Oakridge Habanero Death Dust.
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Old 11-18-2012, 12:02 AM   #209
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Quote:
Originally Posted by Groundhog66 View Post
And that was some awesome chicken, so you are partially to blame for my food coma, but so worth it . And many thanks again for the Mirror Pond, cause great minds think alike .
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Old 11-18-2012, 12:59 AM   #210
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Quote:
Originally Posted by BBQ PD View Post
And that was some awesome chicken, so you are partially to blame for my food coma, but so worth it . And many thanks again for the Mirror Pond, cause great minds think alike .

Thanks to you and Deny for hosting, it was a great time
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