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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 02-28-2014, 12:48 PM   #16
crazej
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Backs and pale ale brats . Sides are baked beans , waterchestnuts wrapped in bacon and lipton potatos . grilled pineapple and smors for desert . I'll be drinking bells two hearted and some homebrew cream ale, maybe a G&T. Just trying to survive another never ending winter saturday!
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Unread 02-28-2014, 01:04 PM   #17
lantern
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Nothing good! I had lost 110lbs last fall and have spent the last 3.5 months gaining 85 right back!(yea I don't do anything halfway)


So, as of Tuesday I've been on my mega diet till our beach trip in mid May. So, it looks like my pics and dishes will be brighter and fresher looking for the next several weeks. Not a horrible thing....but not happy about it either!
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Unread 02-28-2014, 01:20 PM   #18
Dadeo719
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Thinking probably some wings and couple racks of spares with the tips to get us through the cook. Maybe a flat to do some brisket chili to get through this winter storm everyone is talking bout. If we get all this ice and stuff might bring the barrel inside to keep warm!!
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Unread 02-28-2014, 03:07 PM   #19
Bagman
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Putting (2) 8 lb butts on in the morning.
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Unread 02-28-2014, 03:12 PM   #20
bbqgeekess
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Guess I am gonna enter the throwdown :P
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Unread 02-28-2014, 03:57 PM   #21
CambuiAl
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Carnival Weekend in Brazil, and I am out in the countryside of Sao Paulo with Man-Flu, so I need some smoke to make my lungs feel better. I have some pork ribs and some beef ribs to do. I am making sides of homemade slaw, baked potato and baked beetroot.

I am also going to make some smoked celery salt for seasoning my beef ribs and brisket. I will oven dry the green leafy bits of the celery stalks, mix with some rough sea salt, and dampen it with something (not sure what yet - something the salt can absorb as it dries). I am then chucking that it a tray in the drum, with some pecan wood to give it a good smoke taste, and dry it all out. Hope it works well!

Good weekend to you all!
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Unread 02-28-2014, 04:36 PM   #22
legendaryhog
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I am cold smoking, what can only be described as, a buuuttload of jerky.
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Thanks from:--->
Unread 03-01-2014, 10:40 PM   #23
5string
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Ain't cookin' nothin'. I'm in New Orleans for Mardi Gras eating other peoples food!
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Unread 03-02-2014, 02:06 PM   #24
ebijack
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Put these on this morning at 10 deg's outside, 5 hrs in at 170 IT
When these are done got yard bird to go on.
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Unread 03-02-2014, 05:57 PM   #25
ebijack
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8 hrs later, it is time to eat!
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"Good judgment comes from experience, and a lot of that comes from bad judgment." -- Will Rogers

Last edited by ebijack; 03-02-2014 at 07:05 PM..
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