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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 01-25-2013, 09:00 AM   #16
On the road to being a farker
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Join Date: 03-16-12
Location: The Netherlands

Nog geen plannen!;)

No plans yet, I've got acouple of ribeyes in the fridge,come to think of it

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Thanks from:--->
Old 01-25-2013, 09:25 AM   #17
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl

Ribs ribs and more ribs..... Kids are coming over Sat pm......
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Old 01-25-2013, 09:41 AM   #18
Full Fledged Farker

Join Date: 12-14-11
Location: Forest Grove, Oregon

I have 65 lbs of buffalo roasts on now for pulled buffalo for church on Sunday. Started at 10 pm smoking, wrapped with a little buffalo base at 6am. Should take about three hours at 300 to bring to 205+-, to bring to probe tender. All is good!
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Old 01-25-2013, 10:03 AM   #19
is One Chatty Farker

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Join Date: 02-11-10
Location: Northern VA

Sunday: Ribs, Ribs and Ribs. 3 racks on the Fat Boy. 3 different ways. I necked all the way, 1 wrapping with foil, 1 wrapping with butcher paper.

Fat Boy don't care about no stinking cold weather or snow!

Also, beef jerky on the NB Black Diamond.

Saturday: Fajitas on grill.

Beer: Everyday, all day.

Put that in your smoke and pipe it!


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Old 01-25-2013, 10:12 AM   #20
Fatback Joe
Babbling Farker

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Join Date: 01-07-08
Location: Memphis, TN

Brisket and yardbird on Sunday.

Medium Spicewine
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Old 01-25-2013, 10:58 AM   #21
Knows what a fatty is.
Join Date: 06-14-12
Location: Laurel, Maryland

Working backwards,
Sunday will be a pork butt and when it's done I bring the temp up to 350 and put on a pan of cornbread. Man smoked cornbread is good!
Saturday I will probably make a pot of smoky baked beans and a spineless (spatched) chicken.
Tonight it's ribeyes and root veggies wrapped in foil and cooked on the grill. My roots are turnips, Carrots, rutabaga and one beat. this comes out really colorful but watch out the juice will stain.
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Old 01-25-2013, 11:33 AM   #22
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Originally Posted by Smokey Al Gold View Post
I think I'll marinate some skirt steak in lime juice and fajita seasoning then make up a batch of abt's to go with it. Maybe grill some onions and bell peppers and make some fresh salsa for tacos. Oh yeah and beer! It phriday!

Good to see you again Brother!
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Old 01-25-2013, 11:36 AM   #23
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA

This weekend? The wife wants regular sized chicken thighs cooked APL wing style! I for one am looking forward to it. Delicious!
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Old 01-25-2013, 11:39 AM   #24
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Salmon tonight (Wampus' recipe), probably some pulled pork for a Southern gal at work who just had her first baby, and a chicken or 2.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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"Relax, it's only BBQ." - Bigmista, 2013
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Old 01-25-2013, 12:35 PM   #25
Smokey Al Gold
is Blowin Smoke!
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Join Date: 08-13-08
Location: San Antonio TX

Originally Posted by Phubar View Post
Good to see you again Brother!
I'm still around for sure haven't gone anywhere. Just took a new job a year or so ago with alot of responsibility and just have a lot less time to post and take pron but I have not stopped cooking at all and I still check out every bad arse post on the site! Thanks for remembering me i pheel special
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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Old 01-25-2013, 02:40 PM   #26
On the road to being a farker
Join Date: 07-21-11
Location: california, Missouri

Some pork steaks just hit the mini and maybe some loin backs Sunday.
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Old 01-25-2013, 02:57 PM   #27
Full Fledged Farker

Join Date: 05-10-12
Location: Blaine, MN

Got my first annual midwinter BBQ going on tomorrow. Just picked up 6 racks of spares from RD, along with 5 lbs. of bacon. Doing spares, chicken, fatties, pork shots, and maybe some pig candy. I'm just glad we've warmed up; highs near 20 tomorrow!
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Old 01-25-2013, 05:38 PM   #28
is Blowin Smoke!
Join Date: 06-29-12
Location: Thomaston, CT

No farking idea. Got nothing but chicken parts in the freezer. Been farking cold lately....trip to the local small market tomorrow to see what's what. At least some sausage, smoked baked beans, maybe st loo ribs. Those blanketed pigs in another thread looked REAL good. I may try my first real stick cook on my stick burner.
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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Old 01-25-2013, 05:47 PM   #29
Take a breath!
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Join Date: 06-12-12
Location: Los Angeles

Grilling a pork tenderloin tonight. Gonna throw some wood chips on the coals for a little kiss of smoke.
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732
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Old 01-25-2013, 07:18 PM   #30
is one Smokin' Farker

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

A Big Pan of Lasagna ??? Yes
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