http://www.talkaboutcooking.com/group/alt.food.barbecue/ $ en-us Copyright 2003-2005, Talk About Network. All Rights Reserved. 2008-10-11T14:10:54+00:00 TAN rss@talkaboutnetwork.com Discussion hourly 1 1970-01-01T00:00+00:00 http://tan12.talkaboutnetwork.com/images/spacer.gif http://www.talkaboutcooking.com/group/alt.food.barbecue/ http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144620.html I am nearly done converting my vintage New Braunsfels Black Diamond so it can be run on propane. I fabricated a small forge burner from 1/2 pipe, and made a mount on the lower end wall of the firebox so it feeds fire in from underneath the smoker bod... Grant Erwin ltgrant@[EMAIL PROTECTED] gt... Discussion 2008-10-10T17:36:54+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144588.html Larry wont be in today. Said he has a zit on his nose and is embarrassed to be seen in public. -sw Sqwertz ltswertz@[EMAIL PROTECTED] gt Discussion 2008-10-09T07:22:29+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144587.html Every time I smoke a brisket, the point is just too fatty to eat as is. It has that cob-webbing structure thats half meat and half partially rendered fat. I thought it was because I was using USDA Choice briskets, but this last one was Select a... Sqwertz ltswertz@[EMAIL PROTECTED] gt Discussion 2008-10-09T07:18:02+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144585.html So guys what happened at the American Royal? Give us some updates on how you did, what went on, any big suprises etc.... edwg24@[EMAIL PROTECTED] Discussion 2008-10-09T04:52:05+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144578.html http://www.seriouseats.com/recipes/2008/10/hamburger-fatty-melt-burger-with-grilled-cheese-sandwich-buns-recipe.html Zz Yzx ltzzyzx__@[EMAIL PROTECTED] gt Discussion 2008-10-08T20:45:36+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144538.html On Oct 7, 6:49=A0am, Nick Cramer n_cramerS...@pacbell.net wrote: Dumbmass Hertz d...@idiot.com wrote: Turd Backwards wrote: [] Who dragged these morons in here? They must be trolling for new idiots, uh, I mean members. Tutall lttutall@[EMAIL PROTECTED] gt Discussion 2008-10-07T07:07:05+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144536.html Mark Edwards wrote: No cluons were harmed when Ken wrote: What is a Crackpot? [list of symptoms] You left out crossposts to wildly different newsgroups for their own good. WHY DO YOU WANT TO MAKE BABY KIBO CRY?! Thomas Mertz lttm@[EMAIL PROTECTED] gt Discussion 2008-10-07T07:35:55+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144534.html Competition Starts: 6 October 2008 Competition Ends: 2 November 2008 Were giving away ten GrowVeg gift certificates worth =A325 each. Plan a Vegetable Garden this Christmas Link:: http://www.raisingkids.co.uk/bttt/comps/comp_growveg.asp rkcomps@[EMAIL PROTECTED] ltrkcomps@[EM... Discussion 2008-10-07T04:19:58+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144518.html Do any of you know if it is legal for a meat wholesaler, one that actually does butchering, to freeze meat and then thaw it sell it as fresh meat, without any markings that it was thawed? I am curious about the NY and NJ areas but I wonder if the US... Alan ltalanremovecalan@[EMAIL PROTECTED]... Discussion 2008-10-06T16:37:50+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144506.html Can anyone tell me about how vinegar works with hot peppers in sauces? I have one person telling me that vinegar will increase the heat of the sause and another telling me it will decrease the heat. ridgerfg@[EMAIL PROTECTED] Discussion 2008-10-06T08:26:08+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144504.html Don Catalano has a new barbecue cookbook with hundreds of terrific recipes sexycassidy1@[EMAIL PROTECTED] Discussion 2008-10-05T20:29:10+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144491.html Ive heard that country or farmer style ribs are just sliced pork shoulder roast. So I got one ($1.49/lb). But no matter how I cut it, none of the cuts looked like the stuff sold in the store ($2.59/lb). Any help? Thanks a heap, -Zz Zz Yzx ltzzyzx__@[EMAIL PROTECTED] gt Discussion 2008-10-04T12:31:01+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144468.html My partner Karen and I had a few days in Austin, Texas this week. I had taken a list from this NG of BBQ places along. Didnt get to hit them all, but I was able to form some impressions: Austin: We went to a place called Iron Works on Cesar Chave... Grant Erwin ltgwe@[EMAIL PROTECTED] gt Discussion 2008-10-03T18:10:46+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144467.html We had these for supper tonight. Had em with some grilled asparagus and a great green salad. Heres the recipe if youre interested. Plum-Glazed Country Ribs 4 servings 4 pounds bone-in country style pork ribs 1 12 oz bottle chili sauce 1 12 oz ja... frohe ltfrohe@[EMAIL PROTECTED] gt Discussion 2008-10-03T16:23:37+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144425.html On Thu, 02 Oct 2008 16:38:24 +0100, Melinda Shore shore@panix.com wrote: In article op.uielko1pk3k1nz@outside, madge spammailformadge@yahoo.com wrote: [ ... ] Thanks for the Why crossposting sucks demo. My work here is done. It used to be K... madge ltspammailformadge@[EMAIL PROTECTE... Discussion 2008-10-02T17:17:19+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144400.html Its getting towards that time of year when a good stew or a chili works in the evening.. I got a couple 12-14 lb briskets in freezer and since Im an empty nested single guy I usually have a lb or two left over after a weekend. Any one ha... Charlyhorse ltnoemail.@[EMAIL PROTECTED]... Discussion 2008-10-02T00:45:50+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144397.html The subject line is probably misleading, but Im after any thoughts or suggestions you might offer. My goal is to try producing chicken legs, thighs and wings that have a bit of a fried-like crust on them. I cook outdoors about 90% of the time, d... Nonnymus ltxxx@[EMAIL PROTECTED] gt Discussion 2008-10-01T16:35:55+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144396.html From a sports newsgroup, courtesy of iceman: If you had purchased $1,000.00 of Nortel stock FOUR YEARS AGO, it would now be worth $49.00, or less today. With Enron, you would have NONE left of the original $1,000.00. With WorldCom, you wou... Nunya Bidnits ltnunyabidnits@[EMAIL PROT... Discussion 2008-10-01T16:17:25+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144372.html Anybody else doing the Royal this weekend? http://www.americanroyal.com/Default.aspx?tabid=65 How about the poker tournament? http://www.americanroyal.com/Default.aspx?tabid=1 MartyB in KC KCQ Pit 939 Nunya Bidnits ltnunyabidnits@[EMAIL PROT... Discussion 2008-09-30T19:04:14+00:00 http://www.talkaboutcooking.com/group/alt.food.barbecue/messages/144366.html On 30-Sep-2008, =?iso-8859-1?B?VEZNrg==?= hillbillyboy@tampabay.rr.com wrote: Ive got a rack of ribs from Bob in Ga on the WSM right now. Whats the big deal, you say? Im using mesquite lump (with one chunk of real cherry log for good measure.... Brick lthrbricker@[EMAIL PROTECTED] gt Discussion 2008-09-30T21:07:27+00:00 Search talkaboutcooking.com Barbecue q http://talkaboutcooking.com/group/alt.food.barbecue/search.html