TLPTPW # 117 (someone here will be 50 in July)


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Message 998476 - Posted: 24 May 2010, 13:51:28 UTC

121
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Message 998487 - Posted: 24 May 2010, 14:49:45 UTC

Posting without anything in particular to post about.
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Message 998490 - Posted: 24 May 2010, 15:16:26 UTC - in response to Message 998487.

Posting without anything in particular to post about.


You could talk about the weather. Isn't that what people do when they have nothing in particular to say?

p.s. It's a cooler 24C here today ;)
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Message 998502 - Posted: 24 May 2010, 16:12:49 UTC - in response to Message 998490.

Posting without anything in particular to post about.


You could talk about the weather. Isn't that what people do when they have nothing in particular to say?

p.s. It's a cooler 24C here today ;)


Its 26°C right now.

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Message 998507 - Posted: 24 May 2010, 16:15:19 UTC

Best Monday ever! Vacations make every day great.

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Message 998511 - Posted: 24 May 2010, 16:17:40 UTC - in response to Message 998507.

Best Monday ever! Vacations make every day great.


agreed.

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Message 998523 - Posted: 24 May 2010, 16:38:33 UTC - in response to Message 998490.

Posting without anything in particular to post about.


You could talk about the weather. Isn't that what people do when they have nothing in particular to say?

p.s. It's a cooler 24C here today ;)

That or We just post by the numbers, Kinda like the lads from Liverpool did, One, Two, Three, Four... :D
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Message 998576 - Posted: 24 May 2010, 19:30:32 UTC

Just got home from picking up a futon bed for my son, so I win!
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Message 998582 - Posted: 24 May 2010, 19:53:12 UTC

Posting because it's still warm and sunny.
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Message 998588 - Posted: 24 May 2010, 20:09:36 UTC - in response to Message 998582.
Last modified: 24 May 2010, 21:08:00 UTC

Posting because it's still warm and sunny.

It's 69F(21C) here, So what's It like there Robin, Er John? ;)
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Message 998598 - Posted: 24 May 2010, 20:55:16 UTC - in response to Message 998582.

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).

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Message 998606 - Posted: 24 May 2010, 21:28:05 UTC - in response to Message 998598.

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

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Message 998612 - Posted: 24 May 2010, 21:50:46 UTC - in response to Message 998606.
Last modified: 24 May 2010, 21:54:11 UTC

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.
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Message 998616 - Posted: 24 May 2010, 22:11:46 UTC - in response to Message 998612.

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.
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Message 998620 - Posted: 24 May 2010, 22:36:03 UTC - in response to Message 998616.

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.

If you think I can be of help, feel free to PM me. We wore a smoker out and I just replaced the pans in the newer one again. We don't do much fish, but that's one that takes very little time. Our favorites are baby back ribs and rock cornish game hens. We use charcoal with mesquite chips but have used hickory in the past.
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Message 998625 - Posted: 24 May 2010, 23:13:09 UTC

You guys chit-chat while I win.
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Message 998627 - Posted: 24 May 2010, 23:18:55 UTC - in response to Message 998625.

You guys chit-chat while I win.


HUH! You aint won.

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Message 998634 - Posted: 24 May 2010, 23:43:46 UTC

For a real professional BBQ we need to recall Celtic Wolf
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Message 998635 - Posted: 25 May 2010, 0:21:34 UTC - in response to Message 998620.

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.

If you think I can be of help, feel free to PM me. We wore a smoker out and I just replaced the pans in the newer one again. We don't do much fish, but that's one that takes very little time. Our favorites are baby back ribs and rock cornish game hens. We use charcoal with mesquite chips but have used hickory in the past.

Sounds like a plan. Mine has small metal dishes for both the water and the charcol/wood chips to be mixed. I did use it once to smoke some ribs, but it was also cold, so it was hard to keep the temps up. So hopefully with the summer it'll help keep the temps high enough to cook the meat as well as give it that good smoke flavor. When it gets time, I'll probably PM ya, thanks!
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Message 998636 - Posted: 25 May 2010, 0:40:43 UTC - in response to Message 998635.
Last modified: 25 May 2010, 0:50:43 UTC

Posting because it's still warm and sunny.


I had my 3rd BBQ of the year this evening, which is already 50% more than I managed last year (for those not good at math, I only managed 2 BBQs last year due to the poor weather).


What! You don't BBQ in the rain? I've already started my second 5 lb can of propane. I get about 20 BBQ per 5 lb can.

My roommate would be insulted by this discussion. She is from Oklahoma and would say what you are doing is grilling. BBQ involves meat cooked for 4 to 16 hours over moist low heat. The results are smokey falling off the bone meat. We have a small smoker at home and cook up a big batch of food to be rationed out over the next few weeks. It keeps well in the freezer.

I consider cooking with propane as grilling as well. I got a smoker, but I still have yet to figure out how to do it right. Maybe this summer I'll polish my skills a bit and try to smoke some fish.

If you think I can be of help, feel free to PM me. We wore a smoker out and I just replaced the pans in the newer one again. We don't do much fish, but that's one that takes very little time. Our favorites are baby back ribs and rock cornish game hens. We use charcoal with mesquite chips but have used hickory in the past.

Sounds like a plan. Mine has small metal dishes for both the water and the charcol/wood chips to be mixed. I did use it once to smoke some ribs, but it was also cold, so it was hard to keep the temps up. So hopefully with the summer it'll help keep the temps high enough to cook the meat as well as give it that good smoke flavor. When it gets time, I'll probably PM ya, thanks!

This smoker is like ours. Cold or windy days can be a problem. You might consider construction a fold up shield you can put around the smoker if you have much trouble with the weather. You can use cardboard in a pinch because the outside temperature is just a little over boiling. Also, starting out with boiling water in the pan speeds things up a good deal.
We put wet wood chips on top the charcoal to get the all the flavor out of them we can. If possible, soak the chips over night.
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