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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 05-08-2013, 08:53 AM   #1
lbpalmer59
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just got back from wintering in Al.(home in upstate ny) .fired up the wsm and did a rack of ribs and this week after going to Green lane ,pa to judge KCBS plan on doing my first pork butt when I get back home.any suggestions would be helpful.Great to be back home using my wsm instead of my electric brinkman down south.
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Unread 05-08-2013, 12:06 PM   #2
cowgirl
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Welcome back, good luck with the cook! Pork butts are pretty forgiving and great tasting.
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Unread 05-08-2013, 12:32 PM   #3
fingerlickin'
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I suggest if you're gonna be near Green Lane on Friday let me know. We have a new BBQ joint in town, I'll buy you lunch and give up my pork butt secrets.
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Unread 05-08-2013, 02:46 PM   #4
lbpalmer59
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we are staying fri night at Kulpsville and sat morning my wife and I will be judging at Smoke in the valley
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Unread 05-08-2013, 11:52 PM   #5
fingerlickin'
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Quote:
Originally Posted by lbpalmer59 View Post
we are staying fri night at Kulpsville and sat morning my wife and I will be judging at Smoke in the valley

I work in Pennsburg, it's about 20 minutes from Kulpsville. If you guys feel like going for a little drive around lunch time let me know. That goes for anyone else in the area as well.
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, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
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