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Spotlighted News on The BBQ Forum
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Wednesday, 01 July 2009 07:56 |
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Posted by The Englishman on June 30, 2009 at 19:34:04: Hi All,
With all the furore going on at the moment, I thought I'd pass on some good news
about the future of BBQ - at least as far as our team is concerned!
Our grandson, Alex aged 9, won the Kids Q at Cameron on Saturday. He made
tortilla wrapped hot dogs injected with Blues Hog and rubbed with Smokin' Guns
Hot.
Big smiles all round the Mad Hogs camp that afternoon. Shame the grown ups
didn't have the same good fortune. Congrats to 'birthday boy' All American!
Cheers
The Englishman
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Monday, 29 June 2009 06:28 |
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Posted by Phathead on June 28, 2009 at 19:50:30: Any body ever make a fattie
out of Italian sausage if so did you do anything differenet and was it worth
doing
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Friday, 26 June 2009 07:13 |
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Posted by Burk on June 25, 2009 at 13:07:36: I have an old metal flask with a
real small opening, about 1/2" or so. These thing is full of Jack, and I had
misplaced it some years ago. Just found it recently and the sugars in the
bourbon have apparently crystalized and glued the metal lid on. I've tried vice
grips, towels over the cap (which is metal also), hot water bath.
Any idea how I can get this thing unscrewed?
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Looking for an S and S type trailer..... |
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Thursday, 25 June 2009 01:36 |
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Posted by FireHouse BBQ on June 23, 2009 at 20:57:57: If anyone knows one for
sale. I am looking for the the 24ft type that has 14 ft up front, and the 10ft
open in the rear. If anyone has one send me an email and let me know how yo like
it or what you might change on it. Thanks you can email me at. Oh and I don't
need the smoker with it.
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Craig
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Last Updated on Wednesday, 01 July 2009 07:54 |
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what part of your income do you...... |
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Friday, 19 June 2009 05:33 |
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Posted by barb on June 18, 2009 at 12:37:13: The next question in the survey
should be "What part of your income do you spend on BBQ activities?" I'd hate to
figure how much we spend a year just doing comps and practicing for comps.
Probably be better off not knowing..... might decide it's too expensive!
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Last Updated on Thursday, 25 June 2009 01:34 |
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name the dog, win a prize |
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Wednesday, 17 June 2009 06:27 |
Posted by mike on June 16, 2009 at 17:26:40:
its getting close to a done deal on this dog, and i can't think of a good
name. he'll be attending some bbq events with me, so its kind of bbq related. if
a good name pops up, i'll send the originator some bbq forum products, which is
also bbq related. any suggestions for a name?
mike/hawgeyes
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Last Updated on Friday, 19 June 2009 05:26 |
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Monday, 15 June 2009 05:01 |
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Posted by Cody on June 13, 2009 at 19:30:12: I've been looking for a good,
reliable smoker that can be bought retail for $500 or less. I've looked around
where I live(D/FW) at the typical establishments that sell such equipment, and
the best I have come up with is a model that is sold at the Academy stores. It's
made by New Braunfels/Oklahoma Joe's, but its not the cheap flimsy, thin black
ones I'm used to seeing. This one sems to be constructed from thick guage steel,
and painted grey. They have two sizes, and the smaller of the two runs around
$300. Im just wondering is this the best I can get without going over my $500
limit, or is there something better out there?
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Last Updated on Friday, 19 June 2009 05:26 |
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Whole hog SOS (yes, this topic again) |
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Thursday, 11 June 2009 07:02 |
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Posted by PO on June 10, 2009 at 18:07:36: I've been reading this forum for
weeks trying to figure this stuff out. I know that it has all come up before
(because I've read it), but I'm still unsure about how all this works.
I'm cooking a whole 100lb hog at a party in a few weeks. I've never done it
before.
-I ordered the hog thinking that it would feed a ravenous horde. Now I'm not
so sure because I never seem to find a firm answer. There are 50-65 people
coming. That will supply plenty of food, right?
-The cooking equipment is being made by a relative: an elevated 4x3 iron box
with a sloping bottom for the wood and an adjustable mechanized spit attached to
rails in the middle, which means the heat will be direct but distant. He was
thinking about attaching a hinged lid (which would make it about 5ft tall), as
well as making it more of a smoker by giving it a side firebox and chimney. Does
this present anything that I should be concerned about? Do the glories of
spit-roasting over an open fire conflict with the zen of smoking in a closed
box?
-I haven't cooked over wood too many times. When I do the wood seems to burn
a lot faster than I expect. I bought a 4x4x2 box of cherry wood about the size
of my arm--that is, a few inches thick and a few feet long. How much will I
need? Should I supplement it with charcoal or thicker logs?
-I know that the pig will be about 3 feet over the wood. Everything else
about the heating logistics eludes me: the fire should be of a decent size to
hold its temperature, but not so big that it oversmokes the pig; it should be
hot enough to actually cook the meat, but not so hot that it overcooks; it
should be low enough to cook evenly for optimal tenderness and flavor, but not
so low that it dries out. How do I know the appropriate size and temperature of
the fire?
-Then once it's going, I'll have to throw in some new logs at a steady pace
to keep the fire at the optimal temperature. How do I evenly regulate the
temperature of the fire? Or even measure it?
-I'm not so worried about the food taking too long because we can always play
cards and serve more drinks. If it cooks too quickly, though, we not only lose
the spectacle and the shared carnal experience of hanging out in front of a
slowly burning animal, but we're also stuck with the problem of holding the meat
at the right temperature until we eat. We plan to start cooking for the late
afternoon party sometime the night before. Is that necessary? Given all of the
variables, how can I estimate the cooking time?
Thanks to anyone who waded through this, and even more for advice/therapy
from anyone with experience in these matters.
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Last Updated on Tuesday, 16 June 2009 04:30 |
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Monday, 22 June 2009 05:54 |
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Posted by skippyp on June 21, 2009 at 18:35:29: I don't often comment on the
books I buy cause opinions are like arses- everybody has one and they often
stink.
But I'm paging though Chris Lilly's new book, and I'm really enjoying it.
Before that I enjoyed Adam Lang's, as well. The 3 or 4 bbq books bought before
those were 'highly recommended' either on amazon or here, and I felt burned. I
mean really, how many times can you print the same picture of a guy in his wood
pile and still think you're doing an original piece? and I'm here IN Texas for
goodness sake.
What both of these books had that I found enjoyable was a good combination of
text, pictures, and recipes. There's good lore in there, some good tips, but
neither are cookie-cutter recipe or how-to books. At the same time there's not
pic after pic rehashing old photos without them serving a purpose to the recipe
or story.
It's been a while since I really enjoyed a BBQ book like these two (and I own
a lot, it's just recently it seems commercialization means anyone can go to
print).
And so I wanted to share. If you want straight recipes look at Dr BBQ (though
I don't have his latest) or Paul Kirk, and if you want text maybe try Peace,
Love, and BBQ or Legends of Texas BBQ. But if you want a VERY nice combination
of everything I think Big Bob Gibsons and Serious BBQ are two fine choices.
IMHO
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Last Updated on Wednesday, 01 July 2009 07:54 |
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Friday, 19 June 2009 05:27 |
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Posted by Buddy on June 17, 2009 at 20:15:56: March 5th , 1952
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Last Updated on Thursday, 25 June 2009 01:34 |
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Tuesday, 16 June 2009 04:33 |
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Posted by Howard on June 15, 2009 at 14:53:36: Had them the 1st time while in
NY over the weekend, they were soooo good. Anyone have an idea how the dry rub
is made up. I only see a dry receipe, from him, on a 2007 Rachel Ray show called
7 spice dry rub, wasn't sure if that's it. Anyone use receipes from his book,
Serious BBQ?? Good?
Howard
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Last Updated on Friday, 19 June 2009 05:26 |
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Friday, 12 June 2009 06:54 |
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Posted by PO on June 10, 2009 at 18:07:36:Posted by Lynn Bruce on June 11,
2009 at 10:28:46: Anyone know anything about a member of the KCBS board
resigning this morning? If so who quit? Or is this just a rumor?
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Last Updated on Tuesday, 16 June 2009 04:30 |
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BBQ Baked Bean Deviled Eggs |
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Monday, 08 June 2009 23:30 |
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Posted by Chez on June 08, 2009 at 14:27:54:

Well, here's something you prolly don't see every day no mayo at all in these deviled eggs. I took some leftover baked beans and mashed smooth, then added a lil' bbq sauce to get the consistency of mayo and added that to the mashed yolks ... then added a few more baked beans for texture, filled the shells, topped with a few more baked beans and drizzled with bbq sauce. Tasty!
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Last Updated on Tuesday, 16 June 2009 04:31 |
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