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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 09-20-2013, 07:10 AM   #1
Phubar
somebody shut me the fark up.

 
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Default "Happy Phriday Pharkers,what's Smoking this Weekend?"

Tonight some ribs...rest of the weekend dunno yet.
We'll see what the Portuguese supermarket got for us.

Have Phun y'all!
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Unread 09-20-2013, 07:17 AM   #2
KingRanch450
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I'm also thinking about some St. Louis cut spares
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Unread 09-20-2013, 07:21 AM   #3
sliding_billy
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Sacrilege, but I think I am taking the weekend off.
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Unread 09-20-2013, 07:27 AM   #4
Pooky
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Cooking Pork Butt tomorrow, which I'll be injecting for the first time, following some great advice on here - Can't Farkin' wait!!
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Unread 09-20-2013, 07:28 AM   #5
biggin69
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Breakfast fat tie, mystery fat tie being prepared by a friend, and a pork loin here...
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Unread 09-20-2013, 08:37 AM   #6
bluetang
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Back at ya there Phu!

Doing some BB"s and putting some soppressata in the drier.
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Unread 09-20-2013, 08:45 AM   #7
rdstoll
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Trying 3 chickens on the UDS - first time doing chickens:
1 - Whole chicken, brined & rubbed
1 - Whole chicken, just rubbed
1 - Chicken, spatchcocked, just rubbed

Also have a fatty to throw on there for good measure so will be doing that for the first time.


Got my sampler (7 in total) of Simply Marvelous rubs yesterday so am excited to try them out.
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Unread 09-20-2013, 10:05 AM   #8
gtr
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Pork butt for the SoCal Brethren bash . Will be smoking a few hot link Phatties and some kielbasa as well. I need to go find a backup stomach - there's gonna be a lot of Phood!

Y'all have a great weekend!
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Unread 09-20-2013, 10:09 AM   #9
tnjimbob
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St. Louis spares for watching foosball tomorrow, and a brined pork loin to be smoked, then half cut thick for grilled pork chops, half thin sliced to be pan fried for biscuits & gravy for Sunday breakfast.
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Unread 09-20-2013, 10:15 AM   #10
ButtBurner
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double smoked ham on the offset

11lb packer (for someone I work with) on the OTS

making up some Brunswick stew also from some leftovers in the freezer
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Unread 09-20-2013, 10:17 AM   #11
DriverWild
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Monster 18 lbs brisket and a couple racks of pork spare ribs.
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Unread 09-20-2013, 10:19 AM   #12
BASSER
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Gonna try my first brisket using Bludawgs method, cant wait!
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Unread 09-20-2013, 10:21 AM   #13
c farmer
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Cheese and bacon.
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Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
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Unread 09-20-2013, 10:40 AM   #14
NeilH
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Baby backs tomorrow, wings this evening. Not sure bout sun yet.
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Unread 09-20-2013, 10:44 AM   #15
Bamabuzzard
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Will be doing NY Strips, twice baked potatoes, veggie-kabobs and french bread.
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