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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 02-19-2010, 07:25 AM   #1
devious
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Default Hey Farkers its Friday.. Whats smokin

well I'll get things started. Im going over to a friends house who has never cooked on a smoker and im going tro help him use his new offset, we'll be cooking spares and fatties.
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Unread 02-19-2010, 07:49 AM   #2
Smokin' D
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A pan of Myron's Muffin Magic Ckicken, some drum lollipops and a rack of Baby Backs or spares, whichever I pick up first.
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Unread 02-19-2010, 05:43 PM   #3
Cracklin Jeorge
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Just ate a sizable portion of Flat iron steak, perrogies and asparagus. I was going to turn the rest in to a smoking egg soufflé for breakfast then throw on a fatty and burn some chops on Sunday. Nothing exciting just good old staple food.
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Unread 02-19-2010, 08:40 PM   #4
capri man
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just a dang ole 1 inch thick ribeye!!
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weber kettle
brinkman gourmet smoker
smokey joe
brinkman smoker
big azz upright smoker
really ugly UDS
kingsford kettle grill
weber smokey joe platnium
big gas grill (sorry!)
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Unread 02-19-2010, 08:49 PM   #5
qman
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Quote:
Originally Posted by capri man View Post
just a dang ole 1 inch thick ribeye!!
Don't you just hate it when that is all you have to fix for dinner/
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Unread 02-19-2010, 08:52 PM   #6
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I am trying loin back beef ribs for dino bones for the first time. I've used the untrimmed 3 bone short ribs before.
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Knoxville, TN
two Big Green Eggs (large)
Vision Grills kamado
Custom offset smoker trailer
and too many grills to list
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Unread 02-20-2010, 06:58 AM   #7
RamHemiTX
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OK, I know it isn't Friday any more. I couldn't post on Friday because I was trying to finish up my UDS. Now that it is done, I plan to de-virginize it this weekend with a Brisket.
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