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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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#16 |
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On the road to being a farker
Join Date: 04-03-09
Location: WESTERN MARYLAND
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#17 |
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somebody shut me the fark up.
![]() ![]() ![]() ![]() Join Date: 02-07-08
Location: Phoenixville, PA
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#18 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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__________________
Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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#19 |
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Knows what a fatty is.
Join Date: 04-08-09
Location: Lawrence, KS (by way of; Pass Christian, MS)
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We have switched to Butcher's products. Liked Fab products very much, but we seem to have better success with Butcher's products. Not as strong of a flavor and less streaking...
For Brisket I use just plane h2o, but pork I mix with all apple juice.
__________________
Sean (Bubba) Reeves- pit master and chief cook Proud owner: 4' Southern Yankee with grill and warming box, Weber performer, 20 gallon Jambalya pot, 120 quart Crawfish Boil Pot! :biggrin: |
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