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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 05-18-2013, 12:52 AM   #1
Helderberg Hogs n Hops
Got rid of the matchlight.
 
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Join Date: 05-16-13
Location: haworth,NJ
Default Newbie here, doing the Friday night rub...

Unfortunately I cored 120 jalapeños without gloves before rubbing up tomorrow's brisket, and I'm feeling the heat (no matter how many Southern Hemisphere double IPAs I consume!) Anyway, I'm psyched to finally join the sight and I'm looking forward to learning from the best.
By the way, I have tons of questions- from welding cabinet smokers to thoughts on free range ... (And building breweries?)
Stu in nj
...and ny
...and vt
...and mich
... and sometimes anchorage and fla.
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Old 05-18-2013, 12:57 AM   #2
AussieTitch
somebody shut me the fark up.

 
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Join Date: 11-17-12
Location: South East Victoria Australia
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Yoghurt will cool the heat and welcome Stu
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Old 05-18-2013, 08:39 AM   #3
YourNameHere
Is lookin for wood to cook with.
 
Join Date: 05-15-13
Location: Bethlehem, pa
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Welcome from a fellow newbie.
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Old 05-18-2013, 08:41 AM   #4
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
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Welcome!
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Old 05-18-2013, 08:57 AM   #5
CharredApron
Babbling Farker

 
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Welcome
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Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
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