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Old 02-26-2009, 09:24 AM   #11
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welcome to the forum

Lang 84 original
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Old 02-26-2009, 10:26 AM   #12
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Howdy Welcome to the forum.


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Old 02-26-2009, 11:09 AM   #13
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Welcome, Bulldog.

Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
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Old 02-28-2009, 12:59 PM   #14
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a little more

Ok more about me and Binghamton the biggest cook off is a regional thing called ( it’s nice but not a que .one thing this area needs is a big barbeque. If you ask me lupos have the best sauce I just cut up about 5 lbs of boneless chicken breast in about 1 1/2 -2 inch cubes dump a bottle of there reg speedie sauce, not the chicken one set 1-2 days longer if pork or lamb cook like a kabob I put them on the skewers packed tight looses they seam to dry out I like mine moist, cook till lightly brown edges and check to see that the middles done put on a slice of Italian bread or sub roll with cheese mushroom sautéed onion I make up some and take pics soon ,as far as my cooker I have no pics of my poor mans smoker made from a fire place pit a 16inch charcoal cooker drywall alum corner bead and aluminum foil but will post some in late spring. They call me MacGyver at the camp site. But all luv the cooking. About anamigo I was trying to enter a pic the kids (2 girls) took, and after about ½ hr gave up and we just looked at other peoples pic would never recommend that site. LUV THIS SITE thanks rick
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Old 02-28-2009, 03:22 PM   #15
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I have a Binghamton transplant chum who favors the other retail marinate..Fideles(sic) or similar. He gets it shipped in gallon jugs mail order. I think it really closer to a brine sorta like the Goya brand Mojo Curillio stuff the Mexican folks use. If a person read the label it mostly salt water as far as I can tell.

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Old 03-01-2009, 06:17 AM   #16
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Welcome to the jungle! Us NY'ers have to stick together!

I hope this isn't negative!
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