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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 10-31-2013, 11:17 PM   #16
jeffturnerjr
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Sounds delicious!
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Unread 10-31-2013, 11:21 PM   #17
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I'll take a double serving please.
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Unread 11-01-2013, 07:39 AM   #18
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Brisket and gravy. Damn. You're a genius Bryan. Why have we not thought of this before???

On another note, are you going to be able to make it to the Bash this year? If so, we gotta have some of your B & G Bryan Style.
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Unread 11-01-2013, 08:26 AM   #19
Pyle's BBQ
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Quote:
Originally Posted by Bigdog View Post
Brisket and gravy. Damn. You're a genius Bryan. Why have we not thought of this before???

On another note, are you going to be able to make it to the Bash this year? If so, we gotta have some of your B & G Bryan Style.
As much as I would like to make it, I won't be able to swing it financially.

I am surprised no one has done this before. I may have to try this with pulled pork and see how that comes out.
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Unread 11-01-2013, 08:39 AM   #20
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Outstanding idea.

This might finally make me come up and try your joint. Really isn't that far away
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Unread 11-01-2013, 11:13 AM   #21
Bigdog
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Quote:
Originally Posted by Pyle's BBQ View Post
As much as I would like to make it, I won't be able to swing it financially.

I am surprised no one has done this before. I may have to try this with pulled pork and see how that comes out.
I understand. What was the name of that Jap. SMS that you brought last year? I really liked it and it was really different.
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Unread 11-01-2013, 11:47 AM   #22
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I would tear that up for lunch!!! Add an egg and some hot sauce and I would call it breakfast!!! Double the order and slap some smashed taters next to it and it would make for a fine Supper!!! Nicely done
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Unread 11-01-2013, 12:05 PM   #23
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Quote:
Originally Posted by Bigdog View Post
I understand. What was the name of that Jap. SMS that you brought last year? I really liked it and it was really different.
I brought the Welsh SM. It was called Penderyn. I'm not sure who brought the Japanese SM. Was it called Yamazaki?

http://www.bbq-brethren.com/forum/sh...hlight=midwest

This is the link to last years bash. There are pictures of the bottles at the end of the post.

Sidenote: I read Jap. SMS as jalapeno SM Sauce. I had no idea what you were talking about.
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Unread 11-01-2013, 02:03 PM   #24
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I think that in order to make a qualified, non-biased opinion, I would have to sample one or two or three or a dozen....
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