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03-22-2007, 02:02 PM
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#1
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Pope O'Que
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
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Welcome to BBQ Central!
[smilie=welcome.gif]
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JFOA
The weather is here.... wish you were beautiful
Imagine my disappointment if i were here to make you happy
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03-22-2007, 02:08 PM
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#2
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Welcome...lot's of good info on this board..and a group of charcters as well.... 
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Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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03-22-2007, 02:27 PM
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#3
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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welcome!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-22-2007, 02:59 PM
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#4
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Greetings from C-Town!!
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03-22-2007, 03:07 PM
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#5
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Graduate of BBQ Central
Join Date: Mar 2007
Location: The Deep South
Posts: 601
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[smilie=welcome.gif] from Tiger Land .
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03-22-2007, 05:34 PM
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#6
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Pork Butt
Join Date: Jun 2005
Location: N. Little Rock and Hot Springs, AR
Posts: 152
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Welcome fellow Arkie.
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Joe
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03-22-2007, 06:23 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Good to have you on board, welcome to the family. 
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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03-22-2007, 07:07 PM
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#8
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Welcome! Lots of info here 
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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03-23-2007, 07:24 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Welcome to the best BBQ board on the net. We love food porn here so crank up the digital camera and post pics soon. That fatty your describing sounds great. Care to elaberate?
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03-23-2007, 06:09 PM
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#10
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Baby Back
Join Date: Dec 2006
Location: South Georgia
Posts: 52
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Welcome from deep in Dawg Land!
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Todd
Rub the Butt BBQ
Stumps GF 223
Custom Offset Stick Burner
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03-24-2007, 10:18 AM
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#11
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BBQ Central College
Join Date: Oct 2005
Location: Indio Ca.
Posts: 408
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Welcome
Where are you at in NW Ark?
My folks retired in Harrison
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Thom Emery
Past President California BBQ Association
www.BBQThom.com
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03-24-2007, 09:43 PM
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#12
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Welcome neighbor.
__________________
" Never let a day go by "
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03-25-2007, 08:01 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Re: Fatties
Quote:
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Originally Posted by HogFan00ja
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Originally Posted by Bill The Grill Guy
Welcome to the best BBQ board on the net. We love food porn here so crank up the digital camera and post pics soon. That fatty your describing sounds great. Care to elaberate?
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Take a 1lb sausage chub out of the plastic,
Split down center end to end about 2/3rds the way down (not all the way through)
Stuff with Marichino cherries and sliced jalapeños and close back up.
You can bacon wrap or just t-pick it closed and slap it on the smoker.
Get internal temp up around 165 or so.
Let rest for 15-20 min
Slice
Devour!!
Experiment with whatever stuffin's you see fit. |
Man that sounds great. Thanks.
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03-26-2007, 01:50 PM
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#14
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Saint O'Que
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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Welcome aboard.
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03-27-2007, 05:29 AM
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#15
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Glad to have you here, get the camera out.
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John
"De gustibus non disputandum est,"
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04-01-2007, 01:15 PM
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#16
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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wish I was there!
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__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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