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Old 04-28-2011, 10:05 AM   #31
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Go here The BBQ BRETHREN FORUMS. - Powered by vBulletin

Become a member then go to Q-talk. You won't be disappointed.
If you like bbq invest in a WSM (Weber Smokey Mountain cooker.) I actually have an 18.5 inch brand new in the box that I will sell if anyone local to me would be interested.

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Old 04-28-2011, 11:48 AM   #32
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that forum looks pretty helpful, im worried if i join there i will never get anything accomplished at work, i'll have to turn my computer off, lol...

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Old 04-28-2011, 12:12 PM   #33
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that forum looks pretty helpful, im worried if i join there i will never get anything accomplished at work, i'll have to turn my computer off, lol...
That's my problem. Between the Wrangler forum and the Brethren it's hard to get things done. If you like bbq, which is different than grilling, this is the ultimate forum. So much knowledge from competition Q-rs.
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Old 04-28-2011, 12:16 PM   #34
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It wouldnt do much good for me to turn my comp off at work...if I do that I wont get ANY work done. Might as well have the forums open and get a tiny bit of work done
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Old 05-07-2011, 02:06 AM   #35
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Actually, I use the chimney inside the grill, just to contain the ashes, etc. I place it on the bottom rack so as not to get crap on the grilling rack. The purpose is to eliminate charcoal lighter which allows the food to taste better. Also makes starting charcoal a breeze. Two full newspaper sheets (4 pages per sheet) in the bottom. Charcoal on top. This concentrates the flame and allows quicker starting and more even burning. Takes about 15 minutes to start.

not saying your wrong or right but i use like 3 small pieces of news paper i dont like to stuff the bottom of the chimney. but u ask 10 guys and they will tell you 10 different ways best thing is try it and see how you like it.. now i feel like going to get a new Weber now
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Old 05-07-2011, 02:17 AM   #36
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Weber rules!!!
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Old 05-07-2011, 09:47 AM   #37
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not saying your wrong or right but i use like 3 small pieces of news paper i dont like to stuff the bottom of the chimney. but u ask 10 guys and they will tell you 10 different ways best thing is try it and see how you like it.. now i feel like going to get a new Weber now
Yeah, I think some of it depends on the chimney too. I used to have a nice Weber brand one. It had holes in the side to allow better air flow, started easier, and if I recall used less paper to start. That was like 20-30 years ago. When that burnt out, I replaced it with a cheaper Walmart brand. Big mistake, but I've not been able to find the original...at least not when I actually remember to look, which isn't very often. I think Cabela's carriers a better make one, and I recall seeing one at Sears the other day. Just waiting for this one to fall apart.

We're having our Mom's over for a BBQ mañana. Um, um good.
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Old 05-07-2011, 07:25 PM   #38
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They make starters that you can buy that don't affect the flavor and it takes only 1 (2"x2"x.25") starter
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Old 01-28-2012, 11:33 AM   #39
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So just as an update on this thread...I LOVE cooking on the weber. By far my favorite way of cooking. Something I did not like about the weber was the lack of working space, as far as a place to set your serving dish on, or anything else. I found one of these on amazon and my mom got it for me for my bday. Definitely a awesome option for you guys looking for something and don't have the fancy, 300 dollar set up. Thought id pass the info on...
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Old 01-28-2012, 02:47 PM   #40
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That looks fantastic. I'm using a chair for extra work space right now. Man I totally forgot about this thread! Luckily I used my webber a couple nights ago.
2.5lb beef shoulder roast with a 24 hour marinade using Stubbs Texas butter injectable marinade. Quick brown, then to the cold side. rotating and flipping for 45 mins. wrap it foil to braise for an hour and 20 mins or so.
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Old 01-29-2012, 01:57 AM   #41
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That looks fantastic. I'm using a chair for extra work space right now. Man I totally forgot about this thread! Luckily I used my webber a couple nights ago.
2.5lb beef shoulder roast with a 24 hour marinade using Stubbs Texas butter injectable marinade. Quick brown, then to the cold side. rotating and flipping for 45 mins. wrap it foil to braise for an hour and 20 mins or so.
Dude...this looks delicious
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Old 01-29-2012, 03:35 PM   #42
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Thank you. It's my first time ever cooking a roast so I kinda was thinking steak when preparing it and I didn't do anything to tenderize the meat that was the only problem I had. This is the marinade I used.
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Old 01-29-2012, 04:04 PM   #43
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Thank you. It's my first time ever cooking a roast so I kinda was thinking steak when preparing it and I didn't do anything to tenderize the meat that was the only problem I had. This is the marinade I used.
I may have to give some of that a try.
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Old 01-29-2012, 05:20 PM   #44
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Next steak night I'll come back to this thread and post up some picks.
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Old 01-29-2012, 05:28 PM   #45
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Next steak night I'll come back to this thread and post up some picks.
Definitely! I'll be grilling up some cheeseburgers tonight.
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Old 02-05-2012, 10:09 PM   #46
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Totally forgot to post after steak night last Friday. But I remembered for superbowl burgers. Here's a nifty trick for great cold side smoking. Close top vents and offset lid. It gives a great heat current across the top of the meat. Phone won't upload pics or I would show y'all. Just a small crack for the air to flow.
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Old 03-31-2012, 11:01 PM   #47
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2 ribeyes and a tenderloin tonight!
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Old 04-01-2012, 12:56 PM   #48
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A neat trick I use when I really want to get the heat flowing across the meat. Close the top vent and set the lid like below. It really gets a good current over the top of the burgers or steak.
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