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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 12-25-2012, 07:40 PM   #46
Knows what a fatty is.
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Nice Enkidu!!! I browsed the book on Amazon and it looks cool. I love the pic of the lamb(?) filleted out standing on a rack next to the fire ring.

I have always wanted to cook something that way.
Custom UDS
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Unread 12-25-2012, 10:32 PM   #47
is one Smokin' Farker

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Originally Posted by Slamdunkpro View Post
Another vote for Wicked Good and Smokin with Myron
Same as above
Keith Fat Maxine's BBQ
Thanks to: Firecraft (, In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
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Unread 12-26-2012, 01:32 AM   #48
is One Chatty Farker
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Yeah, Adam Perry lang is awesome- haven't read BBQ 25, but Serious Barbecue is my favorite. I haven't read Dr BBQ's books, but they look great, especially if you have a kamado (in his videos I seem to remember him using BGE's a lot).
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2001 Weber Genesis that is no longer used since the OTG
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Unread 12-26-2012, 10:32 AM   #49
On the road to being a farker

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My top 3:
  1. Serious BBQ
  2. Dr. BBQs Big Time BBQ
  3. Peace, Love, and BBQ
Primo Kamado XL, UDS, Weber Genesis
Brown Thermapen aka Dingleberry
The Pit Pal BBQ App |
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Unread 12-26-2012, 11:11 AM   #50
Lake Dogs
Quintessential Chatty Farker

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Originally Posted by drbbq View Post
LOL! I'm always amazed that this book is still so revered when we all know the recipes don't actually work as written. That's kind of a big problem for me :)

+1 I started myself with this book before there was this internet thingy, and the times and temps are WAY off. I ruined more meat as a result. Plus, they leave you with the idea that 220 is good, but 210 is better, and 200 or lower is THE way to go. C'mon Man!!!! Give me a ****ing break! It's been many years now, but I didnt bother selling the book, I literally threw it away. As Doc said above, LOTS of other good books out there now.

As I recall, I purchased 3 or 4 books originally. The only one thrown away was the one I used to start with; Smoke and Spice. Paul Kirks has lots of great starter recipes. I would highly suggest starting as simple and with as few ingredients as possible and working up to more complex flavors...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
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Unread 12-27-2012, 01:26 AM   #51
Take a breath!

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Have most of these books ... a few I don't - looks like I need to check them out.
Bib Up and Dive In!
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