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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-04-2013, 12:41 PM   #16
is one Smokin' Farker

Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !

Sirloin and wings !!
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Old 01-04-2013, 12:56 PM   #17
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO

Breaking in the new UDS with some ribs and a brisket!
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Old 01-04-2013, 01:15 PM   #18
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Join Date: 02-16-12
Location: Long Island, NY

Baby backs on the WSM.
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Old 01-04-2013, 01:20 PM   #19
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Join Date: 09-21-11
Location: Idaho

Carnitas. I've been wanting to do some wings as well, have to see if there is time.
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Old 01-04-2013, 01:22 PM   #20
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA

Brisket practice on the MAK and some hot wings for the Seahawks playoff game...Go Hawks! :thumbup:

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Old 01-04-2013, 02:33 PM   #21
Got Wood.
Join Date: 09-04-12
Location: Richmond VA

Old lady wants some smoked chicken thighs, so since I will have the WSM fired up I might as well throw on some baby backs!
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Old 01-04-2013, 03:22 PM   #22
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Join Date: 11-06-10
Location: Oshkosh, WI

Originally Posted by Ackman View Post
Well my wife announced that the holiday had killed her and she is going on a diet for at least the next month and therefore I am on own for this weekend, I have a 14 pound brisket, 9 pound butt and two racks of ribs going be vacume sealed and freeze---
Is that in one sitting or two? ;-P
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Old 01-04-2013, 03:44 PM   #23
Watching over us.
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Join Date: 12-27-05
Location: Mid Michigan

Bout an 8# single boneless butt today. May slice it into country style ribs or just cook the entire thing for pulled pork.
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Old 01-04-2013, 07:25 PM   #24
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan

Got a couple of racks of baby backs hittin' the smoke tomorrow.

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Old 01-04-2013, 09:35 PM   #25
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Join Date: 09-25-10
Location: Reed City, MI

A couple Roadside chickens.
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
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Old 01-04-2013, 09:35 PM   #26
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Join Date: 05-04-08
Location: Boise, Idaho

I'm doing some recipe dev for Johnsonville, but I might hang some ribs in the PBC.

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Old 01-04-2013, 09:49 PM   #27
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas

Injected a whole bird and will smoke it over apple wood.
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Old 01-04-2013, 10:19 PM   #28
is one Smokin' Farker

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Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John

Made Weber's recipe of the week, "Hoisin chicken skewers with broccoli and mushrooms". Pretty darn tasty
CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal.
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Old 01-04-2013, 10:24 PM   #29
Ye Olde Party Palace
On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO

Gonna rub up a brisket to smoke on Sunday. Will probably throw on some brats, just to fill up the grate in my UDS.
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Old 01-04-2013, 10:38 PM   #30
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

I have my annual bloodletting for my farking doctor next Friday, so it's all rabbit food and lean meats until Thursday. I had a salad tonight, with Newman's Own Lite Italian dressing, which was quite good, especially considering the nutritional values, and just a little Parmigiano-Reggiano and plenty of fresh ground black pepper.

But, I did some research, and the nice pork loin chops I have in the freezer are as healthy as chicken breast, and Stubs pork marinade (which I love) is pretty healthy, too.

Soooooo, I have my dinner planned for tomorrow. I think I'll wok some shrimps, scallops and veggies on Sunday.

I also plan to cold smoke some more cheese, since it will need to rest for at least a week after smoking, anyway.

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