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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 07-27-2013, 08:37 PM   #1
letdasmokeroll
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Join Date: 06-03-13
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Default Just my opinion

I have learned ssooo much here but the most valuable thing i have learned is it all comes down to heat and meat ...flavor profiles are to each their own ...if you cant cook on a $200 smoker then you damn sure cant cook on a $4000 smoker ...take your time and learn fire management and the rest is simple ....just my 2 cents ...dont make more out of this then it is
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Old 07-27-2013, 08:38 PM   #2
jimmybob
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Amen
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Old 07-27-2013, 08:40 PM   #3
HookedOnQ
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Couldnt agree more
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Old 07-27-2013, 08:40 PM   #4
Garrett
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I vote you as head of PR for all things BBQ.
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Old 07-27-2013, 09:32 PM   #5
El Ropo
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I try to make that point a lot. You can prep meat for days on end, but all the prepping, injecting, recipe searching, marinating and whatever else people feel the need to do won't mean a thing if you don't know how to cook the meat.
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