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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 02-04-2013, 11:14 AM   #1
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
Default Super Food

Sorry, I was cooking my tail off for the Super Bowl festivities and failed to take in progress pics. However, here are 2 finished pics.

First - Smoked wings. They smoked over lump, cherry, and pecan at 190 - 200 for 3 hours and then got a quick sear following by a bath in my homemade "medium/hot" wing sauce. I also provided some of my homemade ghost sauce for the more daring folks.

Second was my "Super Dogs" with homemade chili sauce. Grilled some all beef franks and made slaw and a chili sauce. This picture is of my person favorite with mustard, slaw, pickle spear, chili, and "whiz" (gotta have whiz). The buns were home baked by SWMBO (she who must be obeyed).

Also had a smoked ham but didn't get any pics before it was long gone and lots of the usual suspect sides.
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File Type: jpg dogs.jpg (77.0 KB, 55 views)
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Old 02-04-2013, 11:17 AM   #2
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Old 02-04-2013, 11:19 AM   #3
somebody shut me the fark up.
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Old 02-04-2013, 11:32 AM   #4
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Old 02-04-2013, 11:41 AM   #5
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