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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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Old 10-28-2007, 08:43 PM   #1
Mitch
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Default BBQ Season Ending Soon

Still cookin'. But it won't be long till we will have to pick and choose our days (or dig the pit out of the snow). Last Winter Sucked!

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Old 10-28-2007, 09:17 PM   #2
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Sorry Brother, we are'nt stoppin now! We can go all year around. Might be a couple weeks where it's too cold to wear short pants.

Plus these days our cook benifits from a little extra smoke in the atmosphere.
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Old 10-28-2007, 09:23 PM   #3
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I have cooked almost every weekend for a long time



bad weather does not bother me
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Old 10-28-2007, 09:24 PM   #4
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Funny, I don't do nearly as much grilling/smoking during the heat of the summer as I do in cooler times. Of course our winters in NE GA don't come with snow like in the picture above.
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Old 10-28-2007, 09:32 PM   #5
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Never ends in San Diego. I would hate to have to Q in the cold. Brrrrrrr
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Old 10-28-2007, 09:36 PM   #6
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JPW --- we don't call that snow ---- we call it frost. But I can always fire up the Egg or Stumper and go inside while it cooks. But it's gotta be a little warmer to babysit the stick burner all night long.
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Old 10-28-2007, 09:46 PM   #7
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Quote:
Originally Posted by Mitch View Post
JPW --- we don't call that snow ---- we call it frost. But I can always fire up the Egg or Stumper and go inside while it cooks. But it's gotta be a little warmer to babysit the stick burner all night long.
We don't get a lot of snow around here but...Damn!!!...it gets cold
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Old 10-28-2007, 10:18 PM   #8
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I'm definitely not taking a winter break from smoking. In fact, I'm looking forward to the colder days making it a lot easier to do some cold smoking in the vertical part of the MasterChef. I'm planning on curing, smoking and drying about 50 pounds of pork tenderloin as soon as we are reliably in the upper 30's.

By the way, on cold windy days I really appreciate the weber kettle compared to my gas grill for grilling.
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Old 10-28-2007, 10:40 PM   #9
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You guys that have to deal with cold temps got it over on us left coasters, anyway. Sincerely, you have cook management issues that have helped refine your Q, I'm guessing. I'll bet you guys know how to work it.
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Old 10-28-2007, 10:46 PM   #10
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Check out these weather/BBQ pics!

There's never any reason not to smoke. Not even thundersnow!
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Old 10-28-2007, 10:51 PM   #11
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I am truely impressed with our midwestern brethrens will to smoke. I can't imagine havin to put up wit dat chit.

Only thing I deal with is snooty neighbors, and crappy surf.

I think jp's got frozen bratwurst sticks stored somewhere in that frozen tundra.
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Old 10-28-2007, 10:54 PM   #12
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Quote:
Originally Posted by Single Fin Smoker View Post
I am truely impressed with our midwestern brethrens will to smoke. I can't imagine havin to put up wit dat chit.

Only thing I deal with is snooty neighbors, and crappy surf.

I think jp's got frozen bratwurst sticks stored somewhere in that frozen tundra.
It's not all that bad really . . . nothing three or so Bass Ales can't sooth. Or some of Wayne's margaritas . . .
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Old 10-28-2007, 10:59 PM   #13
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Only time I get to be that cold is on ski trips to Mammoth. Farkin mountain gets cold, but at least we get to go home after a few days.

Qansas, ain't nothin like cold weather and colder beer.
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Old 10-28-2007, 11:19 PM   #14
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Hey JP what happened to that deck, gazebo you were bragging about a while ago?
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Old 10-28-2007, 11:24 PM   #15
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Loookkssss coolllddddd!! Its year round here also! I'll remember you guys when I cook!
How hard is it too keep temps stable in the snow?
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