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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.

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Threads in Forum : Barbecue Forum Tools Search this Forum Feed Icon
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Anyone interested in running my 'Q joint? by Dave Bugg
I want to make sure that if I become ill, or take a vacation, that I will have a resource (person) in place to fill in..... it's a cash flow thing :-) The...
25-03-2004 08:59 PM
by Dave Bugg Go to last post
2 32
ATTA-BOY Weber! by Matthew L. Martin
My replacement charcoal bowl for the damaged WSM has arrived. It is in perfect condition. I really have to wonder why they don't package WSMs as well as they...
25-03-2004 06:44 PM
by Default User Go to last post
3 19
Some stats by F.G. Whitfurrows
It warn't me! -- Fosco Gamgee Whitfurrows and his 6" boner
25-03-2004 02:26 PM
by Graeme... in London Go to last post
1 15
Not ours by Edwin Pawlowski
"james" wrote in message ... "Animals are not ours to eat, wear, experiment on, or use for ...
24-03-2004 11:54 PM
by Jason in Dallas Go to last post
3 18
stainless steel vs. porcelain cast iron by Nova
i am about to buy my first high end grill. i need help. which of these grates is better. stainless or porcelain cast iron. i have heard the stainless...
24-03-2004 09:29 PM
by Jason in Dallas Go to last post
4 43
Must read by Joyce B.
WHY IS THE NUMBER OF VEGETARIANS INCREASING SO RAPIDLY? There seems to be an increasing number of articles in the media about the dangers of eating meat:...
24-03-2004 06:36 PM
by Charles Demas Go to last post
2 26
First cook with lump by Randy
I bought a bag of lump from Walmart and tried it out with some spares in the WSM. The first difference I noticed was the chimney was only about 3/4 full by...
24-03-2004 03:19 PM
by Randy Go to last post
9 17
In the long run by Fanny Pack
Agenda for a New America Part One The Politics of Vegetarianism By Vasu Murti Chapter 20 - Conclusion and Bibliography In the long run, we are all going to be...
24-03-2004 01:23 PM
by Mark Go to last post
2 27
Rib Experiment finale by Peter
Well, it was an interesting experiment. First the obvious: Way too sweet. The sugar almost (but fortunately not quite) overpowered the meat and smoke. It was...
24-03-2004 10:50 AM
by M&M Go to last post
3 58
Does charcoal add any "smoke" taste? by Dave K.
I was surprised to read on the Virtual Weber Bullet site (see http://www.virtualweberbullet.com/woods.html ) that it says that the charcoal itself doesn't add...
(Multi-page thread 1 2 3)
24-03-2004 08:23 AM
by Bruce Darby Go to last post
34 143
Rheostat for Electric Smoker?? by Reg
Mike Bernardoni wrote: I was wondering..if you had an electric smoker that didn't have a temperature control, would you wire it with a temperature control...
24-03-2004 05:39 AM
by Mike Bernardoni Go to last post
2 51
Spoon Thai Review Coming Soon. by Master Chef Richard Campbell
Hi All Lara and I enjoyed our trip Chicago yesterday. Tonight we will try and write a review of Spoon Thai in Chicago. I have post pictures of our meal...
24-03-2004 05:35 AM
by Mark Go to last post
3 12
Anyone else see the Weber Genesis Gold C for sale? by Pete
$499 with free shipping at Amazon. Anyone else buy this one? Seems like a decent price.
24-03-2004 03:19 AM
by Pete Go to last post
2 54
This time I'm asking first! by Peter
Thanks to everyone for the coke/rib info. This time I'm going to ask first before plowing ahead. I picked up a vacuum packed frozen "beef medallion roast",...
24-03-2004 01:47 AM
by Jack Curry Go to last post
6 24
How many lava rocks should I put? by NoOne
Hi, Could anyone tell me how many lava rocks should I put on my gas barbeque? I read somewere that part of the fat that is dripping on the lava rocks...
23-03-2004 10:51 PM
by Mark Shaw Go to last post
4 35
What to do with Failed BBQ experiments by Reg
Steve Wertz wrote: Theoretically, of course, suppose you really killed something in the smoker. For whatever reason it just didn't turn out right. ...
23-03-2004 06:50 PM
by Jason in Dallas Go to last post
9 36
St. Louis Recommendations by Anon
Looking for restaurant recommendations in St. Louis. Q or otherwise Moderate to inexpensive (small budget this trip) Needn't be fancy (obviously from above), a...
23-03-2004 06:45 PM
by Default User Go to last post
9 66
Ribs experiment by BOB
Peter wrote: Hi all. I'm going to try an experiment and I'm giving you a chance to talk me out of it. It's based on pulling together various...
23-03-2004 12:00 PM
by M&M Go to last post
11 76
Suckling Pig by Chef
Any ideas for brining, basting, smoking, etc... a Suckling Pig?
22-03-2004 11:00 PM
by butch burton Go to last post
3 15
Succotash by Ord'nary Joe
Why you should turn vegetarian (courtesy of http://members.iinet.net.au/~rabbit/peacea.htm) This is a summary of the 3 main reasons why you should turn...
22-03-2004 10:00 PM
by Dimitri Go to last post
1 17
Kinda funny, BBQ-related... by JJ
Type in www.manmeat.com on the old web browser and see what you get. Not what a dirty mind would expect eh! Somebody someplace has a sense of humor in my...
22-03-2004 05:18 PM
by JD Go to last post
4 28
Palm Coal by Dutch
"We manage to swallow flesh only because we do not think of the cruel and sinful thing that we do. Cruelty...is a fundamental sin, and admits of no arguments...
22-03-2004 04:56 PM
by Hunibal Go to last post
1 29
Drinkathon in progress by bbq
Steve Wertz wrote: Yahoo messenger contact TFM at drunken_carpenter to get invited to the conference. 7 people there, missing one contestant though. Me?...
22-03-2004 01:04 AM
by Oncler Go to last post
3 39
To foil or not to foil the pan by SonoranDude
OK I'm ready to try the sand pan in the WSM this weekend... Camping out and going to overnight minion a couple of big butts and figure I can get a lot more...
21-03-2004 07:20 PM
by SonoranDude Go to last post
5 29
Anyone have one of these? by Matthew L. Martin
http://www.sorbentsystems.com/sinbosealer.html VS-280 vacuum food sealer. Matthew
21-03-2004 11:22 AM
by M&M Go to last post
1 13
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