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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 06-21-2010, 08:15 AM   #16
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC



Ohhhh... Man, I'm feeeling a whole lot better now....

Thanks Foil Girl... Your My HERO...
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Old 06-21-2010, 08:34 AM   #17
is one Smokin' Farker
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Join Date: 02-03-10
Location: Frankfort, KY

Did it Saturday morning
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Old 06-21-2010, 08:38 AM   #18
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN

Originally Posted by 1_T_Scot View Post
I agree. I think this is the answer to your question.

Although, lots of folks have been known to "survive" a big storm with just an EZ-up (some probably even survived without one). Heck, 90% of all comp teams have nothin but an EZ-up.

Thanks for sharing.
Life's a party with a Backwoods Party!
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Old 06-21-2010, 05:37 PM   #19
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Join Date: 07-16-08
Location: Texas

Originally Posted by drbbq View Post
The Texas Crutch name was created by an out of touch, cooked, angry old dude. Almost every good BBQ cook I know considers it a legit technique.
......maybe.....but many old timers in the central Texas BBQ belt dont use foil either. I am not commenting on whether or not foil is a good or bad technique or if people that foil briskets are good or bad pit men but the dude who coined the term has some skins on the wall and many legendary brisket men (that arent competition boys) might agree with that "..cooked, angry old dude.."

just my $0.02.

BTW - if you removed The Cooked, The Angry and The Old from this forum you might not like this forum any more.
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Old 06-21-2010, 06:54 PM   #20
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

I suppose using foil pan is out of the question.
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