BBQ Help - suggestions

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Author: [Food & Fitness] Topic: BBQ Help - suggestions
TripleDouble PM TripleDouble
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Posted: 5/27/2010 11:50:59 PM

Timber9 on the pitt

JWK on the pitt

Get them to talk about this and it'll be a HOME RUN !!!!!!!!!

TripleDouble PM TripleDouble
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Posted: 5/27/2010 11:51:55 PM

Meanwhile, Triple is backdooring some BBQ competitions  ..... Burnt the hell outta some chicken cuz was fucked up and still placed

TripleDouble PM TripleDouble
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Posted: 5/27/2010 11:59:59 PM

Me and another Cover's Brother

Tore that tournament up fucked up?????????????

TripleDouble PM TripleDouble
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Posted: 5/28/2010 12:03:16 AM

Wasn't Timber or JWK although that would be a lock.

Funny thing.......... I'm rapping with a guy in the biggest RV at this joint.  He's the top seed  at this contest?

Yo RV......... can smell that MSG a block away.  This is a sanctioned event. 

 

 

TripleDouble PM TripleDouble
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Posted: 5/28/2010 12:16:16 AM

WHERE IS TIMBER?

Is he hunting squirrels or something?

Doesn't he follow foods and fitnesses?

 

TripleDouble PM TripleDouble
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Posted: 5/28/2010 12:17:29 AM

Don't ask Timber for a Rub Recipe

It's 2 pages long

demoman PM demoman
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Posted: 6/4/2010 1:03:14 AM
Always start skin side down on the grill, buy a meat thermometer and cook your chicken to 160, always marinate before cooking then baste while bbq'ing. A real simple baste I use is 1 cup melted butter mixed with 1/4 cup white vinegar.
smokenjoke PM smokenjoke
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Posted: 6/11/2010 7:51:50 AM
Jelax PM Jelax
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Posted: 6/13/2010 4:52:51 PM
Making Chicken legs tomorrow - thought I saw a recipe but can't find it on the thread. Any suggestions would be appreciated.
southerngroove PM southerngroove
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Posted: 6/17/2010 6:34:22 AM
"THE FOOD CHANNEL. PERIOD"
jasonwhitesknee PM jasonwhitesknee
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Posted: 6/21/2010 8:20:42 PM
Cook with "hardwood lump charcoal" instead of kingsford.  Experiment with different types of soaked wood chips on your fire (hickory, mesquite, apple, etc...).  I'd say learning how to manage your heat is the #1 most important thing.

2- learn how to cook your meat to temperature without having to puncture it constantly with a thermometer.

3- buy the best quality of meat you can get your hands on
sfgiantsin2010 PM sfgiantsin2010
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Posted: 6/22/2010 3:25:40 AM
QUOTE Originally Posted by jasonwhitesknee:

Cook with "hardwood lump charcoal" instead of kingsford.  Experiment with different types of soaked wood chips on your fire (hickory, mesquite, apple, etc...).  I'd say learning how to manage your heat is the #1 most important thing.

2- learn how to cook your meat to temperature without having to puncture it constantly with a thermometer.

3- buy the best quality of meat you can get your hands on

TIMBER9 PM TIMBER9
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Posted: 6/23/2010 10:38:10 AM

I'd say learning how to manage your heat is the #1 most important thing.

That is the most important factor period.   When you master heat, there nothing you cant do on a grill. 

FriedShrimp PM FriedShrimp
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Posted: 6/23/2010 9:59:56 PM

Look who showed up in the BBQ Thread !!!!!!!!!!!

JWK

Timber

 

FriedShrimp PM FriedShrimp
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Posted: 6/23/2010 10:02:03 PM

Here's a "temperature" method..........

Entry level Chef stuff but it's a starting point.

Touch your thumb to your forefinger...... the consistency of the pad beneath your thumb is rare, thumb to index finger is medium rare, thumb to third finger is well.

FriedShrimp PM FriedShrimp
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Posted: 6/23/2010 10:03:20 PM

Sup Q dudes?

Anybody set anything on fire lately?

Any whole Hog going on? 

depeche2 PM depeche2
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Posted: 7/16/2010 10:38:01 PM
Anyone here use Sweet Baby Ray's BBQ sauce?  I'm friggen addicted to this stuff.  Put it on everything.  So good.
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