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Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Sun Apr 14 19 7:53 pm    Post subject: 24,460 registered users Reply with quote

and exactly 1 of them here as I type this...I am the 1 !!
Lets wake this place back up Guy's n Gal's!!
51 un-registered onlookers....Pony up, join the club!! Dont be scared!! You may get flamed, you may not! Its all in good fun [ or at least it used to be!!]
I have a plethora of useless knowledge I love to share, teach, and even brag about ... confident I aint done learning BBQ too!!- but if nobody signs in or talks s--t back, I am just talking to myself Sad
Lets all breath a little life back into this dying forum!
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Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
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MountainMan
Newbie


Joined: 27 Dec 2007
Posts: 69
Location: Mountains of Colorado

PostPosted: Sun Apr 14 19 8:02 pm    Post subject: Reply with quote

I'm still waiting for the snow to stop.

I did manage to make a rib-eye hit the grill between storms.

I'd forgotten what an amazing effect a little smoke and flames have on a piece of meat.
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Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Sun Apr 14 19 8:32 pm    Post subject: Reply with quote

Looks like we may get another dusting today in S.E. Wi...Last 2 years we had late storms up until now, but the prior 20 +/- were pretty dry by now...We are back to the old school cycle I guess! Been firing up the Lang since the 1st of the month [ commercially ] but had to shut down due to the forecast for last W and T....Did get a couple inches, but it melted off already! Looking to fire up the Weber for a nice Easter tenderloin and a ham!
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Money Maker
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Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
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dwilliams35
BBQ Fan


Joined: 17 Mar 2010
Posts: 136

PostPosted: Sun Apr 14 19 8:36 pm    Post subject: Reply with quote

We’ve been bumping 90 for a week or so, I guess we need one last dose of 50’s to make everyone remember what we’re going to be missing for the next seven or eight months..
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MountainMan
Newbie


Joined: 27 Dec 2007
Posts: 69
Location: Mountains of Colorado

PostPosted: Mon Apr 15 19 2:33 am    Post subject: Reply with quote

I figure it will be another couple of weeks and then I can get started on my Buckboard bacon.
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nksdad2007
BBQ Fan


Joined: 28 Sep 2011
Posts: 108

PostPosted: Mon Apr 15 19 7:11 am    Post subject: Reply with quote

It has been a long time since I used my smoker. Every weekend seems to fill up with the sport the kid is playing at the time. My goal is to make the time this summer. Best wishes, and light blue smoke to all.
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Blackstone 36" Griddle
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VMAN
Newbie


Joined: 03 Apr 2010
Posts: 76

PostPosted: Tue Apr 16 19 8:33 am    Post subject: Reply with quote

made some ribs and chicken for the Masters, but didn't take one picture.
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Glenn
Newbie


Joined: 07 Jul 2008
Posts: 45
Location: Eden Prairie, MN

PostPosted: Fri Apr 19 19 9:21 pm    Post subject: Reply with quote

Well, after a heart attack on March 3rd, I've been concentrating on rehab, but I'm about to throw a brisket on as soon as the pit is up to temp. With another April snowstorm, the weather is just now starting to mellow. Pics to follow...
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Glenn

Oklahoma Joe's Longhorn
Char-Griller Pro w/ sfb << DOA
Double-Stacked ECB's << DOA
Original ECB << DOA

If I am on fire, this is not a Training exercise (please extinguish).
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Snowsmoke
BBQ Fan


Joined: 03 Apr 2012
Posts: 117
Location: Melrose, MA

PostPosted: Sat Apr 20 19 1:13 am    Post subject: Reply with quote

Been doing a bunch of corning and smoking over the winter, super rewarding.

This is a go at "Canadian Smoked Beef" - recipe used and altered from Pitmaster (Hart&Husbands)

10lb brisket, injected with the brine and then soaked for 3 days in the fridge


Wash it off, season heavily and smoke til 180 degrees. Chill down overnight


Steam off until 200 degress on the stove, grab the mustard and Light Rye, its game time!


oh and smoke some flats just for practice


Get Smoking!
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"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)
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dhal22
Newbie


Joined: 28 Sep 2012
Posts: 34

PostPosted: Sun Apr 21 19 6:07 am    Post subject: Reply with quote

been awhile since I've stopped in here. Looking around now while I get ready for ribs tomorrow.
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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Mon Apr 22 19 5:27 am    Post subject: Re: 24,460 registered users Reply with quote

Mr Tony's BBQ wrote:
and exactly 1 of them here as I type this...I am the 1 !!
Lets wake this place back up Guy's n Gal's!!
51 un-registered onlookers....Pony up, join the club!! Dont be scared!! You may get flamed, you may not! Its all in good fun [ or at least it used to be!!]
I have a plethora of useless knowledge I love to share, teach, and even brag about ... confident I aint done learning BBQ too!!- but if nobody signs in or talks s--t back, I am just talking to myself Sad
Lets all breath a little life back into this dying forum!


Would be nice to see a little action on this forum.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
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Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Tue Apr 23 19 5:07 am    Post subject: Re: 24,460 registered users Reply with quote

Canadian Bacon wrote:
Mr Tony's BBQ wrote:
and exactly 1 of them here as I type this...I am the 1 !!
Lets wake this place back up Guy's n Gal's!!
51 un-registered onlookers....Pony up, join the club!! Dont be scared!! You may get flamed, you may not! Its all in good fun [ or at least it used to be!!]
I have a plethora of useless knowledge I love to share, teach, and even brag about ... confident I aint done learning BBQ too!!- but if nobody signs in or talks s--t back, I am just talking to myself Sad
Lets all breath a little life back into this dying forum!


Would be nice to see a little action on this forum.


Convince me that this would be a forum that breaths fresh air and not the maladministrated forum road that I left.

You two are Heroes here...Miss all the originals ..
(Gotcha Kevin and Mike the Right Rockin' Pig Cooker from the Gulf Side of Florida!) Left here with real bitter feelings after the owner of this site professed that he -in no uncertain terms - did not owe us anything in the way of the
upgrade/s to this site that we suggested and asked for that
we may grow from-so then after his response is when I bid...Sayonara!

Tell me what Y'all might be able to build out of this shambles
of a mess and convince me that it may be worth coming back here! (That's if I don't get booted out by now!

Best Regards,

Tony
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T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Mon Apr 29 19 5:54 am    Post subject: Reply with quote

yawn just woke up what I miss
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1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
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1 wsm 18 1/2
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CrazyChef
BBQ Super Pro


Joined: 12 Jul 2007
Posts: 1741
Location: Worcester, MA

PostPosted: Fri May 10 19 4:43 am    Post subject: Reply with quote

Same here - I'll usually stop by every once in a while. There used to be more posts in one day than there are in 3 months lately.
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gandrfab
BBQ Fan


Joined: 08 Feb 2012
Posts: 219
Location: Edgewater fl

PostPosted: Fri May 10 19 5:43 pm    Post subject: Reply with quote

When we all do this....
"I'll usually stop by every once in a while."

The liveliness dies.
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