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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 02-16-2013, 10:09 PM   #1
Babbling Farker
Join Date: 12-31-09
Location: Hernando,MS
Default Anyone use wham rub???

Willingham's W'ham Rub.They make it in a Hot too.Jonn is from Memphis and was a big deal in the Bbq comps back in the day.

Anybody see a Myron theme here???
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Old 02-17-2013, 06:16 AM   #2
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.

Like you said....back in the day.

Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
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Old 02-17-2013, 06:26 AM   #3
is one Smokin' Farker

Join Date: 09-10-08
Location: Oceanside, New York

I used the hot and mild version on some pulled pork I did for Super Bowl Sunday. My guests, who have eaten a lot of my pulled pork over the years, loved it. had a nice kick of heat at the end. My son asked if I had used in competition yet, no I haven't, not sure I will, but it eats good!
Tim- Stubborn Bull BBQ Team

Extreme BBQ Trailer
2 Humphrey Pints and Half Pint, 2 Cubed Pints
18" WSM, Hasty Bake Ranger, Weber Performer
Old No 7
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