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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

You guys still here?



 
 
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  #1 (permalink)  
Old 02-06-2004, 07:17 AM
F.G. Whitfurrows
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Default You guys still here?


"Steve Wertz" wrote

Where's my blue Valiums...I'm hopin' they're in the mail onna way to my

house. That's be cool.:)

--
Fosco Gamgee Whitfurrows
and his 6" boner


  #2 (permalink)  
Old 02-06-2004, 07:19 AM
F.G. Whitfurrows
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"Steve Wertz" wrote
Where's my blue Valiums..


Gonna try this agian.....I'm hopin' they're inna mail onna way to my house.
That's be bitchin'.:)

--
Fosco Gamgee Whitfurrows
and his 6" boner


  #3 (permalink)  
Old 02-06-2004, 07:40 AM
Dana Myers
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Default You guys still here?

Steve Wertz wrote:
I'm gone for 5 days and there's 480 posts here. I guess the
Internet didn't get my check demanding these groups be shut down.


Ever since they outsourced the Internet Server, it's been
near impossible to get good service.

5 days and over 880 posts - I gotta play ketchup with this and
that other group. Lemme know if I missed any good flame wars.


Nothing I recall. ;-)

Welcome back!
Dana
  #4 (permalink)  
Old 02-06-2004, 07:56 AM
Reg
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Steve Wertz wrote:

9lb pork butt w/ simple pork rub and some chachere's inject
(useless)


You put your finger on it as usual.

I stopped injecting pork shoulder some time ago. It's a useless
exercise. It doesn't make for a moister result, the fat does that.
Just make sure you start with a good quality, well marbled cut.
If it's other flavors you want add in a good sauce after it's pulled.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

 




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