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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 11-27-2013, 01:23 PM   #16
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
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Thanks everyone for the quick replies, I knew I could count on ya!!!! I have a plan that is in action now. Taking some of Cuzzin Guerre's advice and some of what of others have mentioned. I will post a cook thread later. Thanks again everyone!!!! This place Rocks!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 11-27-2013, 01:49 PM   #17
SoulinyourSauce
Got Wood.
 
Join Date: 10-19-12
Location: St. Louis MO
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It is a Chuck roast hope you did not pay 7.99 a pound.
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Old 11-27-2013, 02:07 PM   #18
Smokeat
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Join Date: 01-01-09
Location: IE California
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To be contrarian, semi freeze and slice cross-grain in 3/8" slices. Marinate as Korean ribs(Kalbi), and GRILL hot and fast. Terriffic!
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Old 11-27-2013, 02:17 PM   #19
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
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Quote:
Originally Posted by Smokeat View Post
To be contrarian, semi freeze and slice cross-grain in 3/8" slices. Marinate as Korean ribs(Kalbi), and GRILL hot and fast. Terriffic!
Now that sounds good. Luckily my local grocer I go to carries these on sale often, I will be trying this out.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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