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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 04-26-2013, 01:51 PM   #31
Knows what a fatty is.
rsj7855's Avatar
Join Date: 02-15-13
Location: Edinburg, TX

17.5# Brisket going on tonight for tomorrow night
2x 9.5# Pork Butts getting placed on there somewhere along the way
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Old 04-26-2013, 03:59 PM   #32
On the road to being a farker
Join Date: 05-04-11
Location: Madison, WI

Cleaning out my smoker since I didn't do it before I put it away for the winter. Might make a first attempt at some ABTs and MOINKS. Otherwise I will be busy brewing up a Maibock this weekend and prepping stuff for National Homebrew Day (next Saturday May 4).
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Old 04-26-2013, 04:09 PM   #33
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

It is going to storm here all weekend so I plan to run up to Memphis and pick up BBQ supplies.

Might stop by Memphis BBQ Co. on the way back for lunch.
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Old 04-27-2013, 01:08 AM   #34
On the road to being a farker
Join Date: 09-09-12
Location: Renton, Washington

Hey gang....been away a while. School has been killing me. I am firing up the UDS tomorrow and throwing on three slabs of babybacks, some ABT's, and a fatty.....all of which my inlaws will eat while I study for my neurology mid-term. Been killing me looking out at my lonely UDS this winter while I have been buried in the books.

I am also making a dip that I will post pron and a recipe for that will change your life.
Brick Red Weber Performer
22.5 Kettle Weber One Touch Silver
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Old 04-27-2013, 05:46 AM   #35
On the road to being a farker
Join Date: 07-21-11
Location: california, Missouri

Headed to a backyard contest this morning. Pork steaks, ribs, and chicken. Not to mention plenty of frosty beverages.
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Old 04-27-2013, 06:57 AM   #36
Is lookin for wood to cook with.
Join Date: 03-16-13
Location: Boston

Trying my first brisket. Only an eight pounder.
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Old 04-27-2013, 07:01 AM   #37
Is lookin for wood to cook with.
Join Date: 04-21-13
Location: Indiana, Indiana

Just placed on the breakfast fatty!
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Old 04-27-2013, 07:14 AM   #38
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ

Turkey Breast, short ribs, some peppers, italian sausage and whatever else I can find to fill the Mountain.
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen

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Old 04-27-2013, 09:31 AM   #39
somebody shut me the fark up.
Harbormaster's Avatar
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

Got a couple of pork butts (rubbed with SM Cherry) on the WSM right now. Cruising along at about 270.

Pulled pork sammies tonight with cole slaw.

Good stuff Maynard.
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
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Old 04-27-2013, 09:54 AM   #40
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

Rubbed 'n rolled ribs.

I'm at my son's place and the only smoker he has is the mini-WSM I made him so I rolled three racks of spares to go on his Performer. I trimmed the racks more or less St. Louis style and the trimmings went on the mini.
Weber Crazy
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Old 04-27-2013, 12:12 PM   #41
Full Fledged Farker
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Join Date: 08-15-11
Location: Plymouth, MN

After a long miserable winter and no spring in Minny, its finally 75* outside and the Spareribs are on the UDS. About time!!!
UDS, Weber OTS
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Old 04-27-2013, 12:32 PM   #42
is One Chatty Farker
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Join Date: 10-24-11
Location: Granbury, Texas

Smoking a brisket Sunday for motherinlaws birthday.
Stick burner.
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