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  1. 4th of July Menu
  2. pikes peak roast
  3. Rub Question
  4. Photos of Truck/Pit/Wood/Gear
  5. Porktater
  6. defrosting ribs
  7. Some Good Reading
  8. Emergency Situation....
  9. WA State Championship
  10. BBQ And The Law
  11. Tough Day!
  12. Brisket foiling temp????
  13. Two 12lb packers in the WSM
  14. Loin ribs didn't work this time!
  15. GA BBQ
  16. Photos of Todays Cook 6/25
  17. Beef Brisket
  18. New Cooker
  19. Mad Cow found again in the US
  20. Chicken Bresteseses
  21. Anyone ever compete in
  22. Injection Question
  23. Jack Daniels dry rubs
  24. To Trim or not to trim?
  25. MIM questions
  26. My WSM is awesome!
  27. Kingsford is back on sale at HD
  28. Big Butts Score at BJ'S
  29. Wildgame Cooking
  30. Whole Hog Experts...
  31. Just scored
  32. How long can I hold this brisket in ramp mode?
  33. Appetizer-style Salmon
  34. Modifying a storebought sauce
  35. What's your favorite storebought bbq sauce?
  36. Peach Wood
  37. Really, really big wood chunks.
  38. Welcome Paymaster!
  39. Ribs for Father's Day
  40. Airboss Ribs
  41. BABY BACK RIBS QUESTION
  42. Nice Souther Pride Smoker
  43. If you had $50 for more BBQ gear, what would you get?
  44. My first attempt at Beef Ribs
  45. Whatcha cookin this weekend?
  46. WSM with or without water...
  47. Meat temps when done
  48. Pee-Cans
  49. Preparing
  50. Cleaning the WSM Grate
  51. Brisket help
  52. Smoked Flavored Chips
  53. Conchinita Pibil
  54. Beef Back Ribs Today
  55. leftovers
  56. First Pork Butt
  57. paint brushes to baste
  58. Fish for the smoker
  59. Pulled Pork sauces....
  60. How Much $$$$
  61. The Rib Experiment
  62. Hickory Smoke Salt
  63. Breaking in the new ET-73 tonight..
  64. Choosing pork for the WSM
  65. What is the proper way to trim a whole packer for WSM
  66. Greetings from West Virginia
  67. Quantum Physics and Meat
  68. Picture log - my first beef brisket on WSM (with your help)
  69. Fat Flat up or down
  70. Running Two Pits Today
  71. 11:30 PM Butt and Brisket on the WSM
  72. Meat Temperature
  73. How do you cook on both grates?
  74. BB's tonight
  75. My first brisket in the WSM
  76. Where can I find wood chunks in various flavors?
  77. BBQ Rubs????
  78. Brisket ( The Whole Story)
  79. Rub substitutes...
  80. Marinade for brisket (flat)
  81. What do I do with the water dish on the WSM after cooking?
  82. WSM first use and a spike in temp mid cooking?
  83. Advice on new Grill/Smoker
  84. Cleaning my gas grill, how thorough?
  85. Dad's coming over to learn how to make him up some Ribs.
  86. My Grill is coming this wknd- weber gold b...any prep b4hand
  87. First Smoke & A Hurricane Offshore
  88. MY EYES ARE BIGGER THAN MY PIT!
  89. ABT Mutants
  90. My Daughters graduation party
  91. Another ET-73 thread..
  92. Weber Smokey Mountain...
  93. Temperature control on a Weber Charcoal Gold
  94. Fessing up (For the newbies)
  95. SWEET BANANA PAPERS ON THE GRILL
  96. Beginner question for Brisket smoking on Webers...
  97. Trailer grills at Sam's
  98. BBQ Gloves
  99. Sample catering invoice?
  100. Little sammich fer din din.
  101. Brisket pics
  102. Frist Time Ribs (pics)
  103. Sam's vs. Wal-Mart meat
  104. smoke question
  105. Certified Angus Beef (Brisket Question)
  106. Largest Brisket Ever?
  107. Fresh slaughtered hog ribs?
  108. Beef and Pork Spare Ribs
  109. If your lookin' you ain't cookin'? Hmmm...
  110. Another Brisket
  111. Butts Rubbed
  112. Spareribs
  113. Minion method questions.
  114. Greg Rempe
  115. Mem. Day weekend cooks?
  116. When to remove the point?
  117. Packer or Choice and Baby Backs
  118. Book suggestions
  119. Beef Ribs
  120. Speaking Of Salt
  121. Homemade BBQ Rub Suggestions needed
  122. Whole Hog Turn In Box
  123. Paul Kirk's Pitmasters Class
  124. Stop The Presses! Airboss Needs Help
  125. shoulder and ribs
  126. Smoked Salt
  127. Pimp My Pit
  128. Gordon's Grub Rub
  129. Ahhh. This is the life. My nuts are getting nice and toasty
  130. Who wants leftovers?
  131. NC BBQ, East vs. West
  132. Maverick Smoker Thermometer
  133. When do you wrap a Brisket?
  134. Sundays Dinner
  135. Competition sauce question
  136. Danville competition turn-ins... any comments
  137. Pork butt
  138. Too Much Smoke!
  139. Tabasco Wood Chips??
  140. (ping) Raine
  141. Hickory
  142. Hoss after turn ins
  143. Congradulations to Richard Middleton
  144. Paul Kirk in New York City this Sunday
  145. Rib cook this past weekend
  146. WEBER Kettle help
  147. Memphis In May Photos
  148. Reheating a whole frozen butt
  149. Bunny Rabbits
  150. CHICKEN ON THE ECB
  151. Blue Crabs for the Grill
  152. 3-2-1 Method?
  153. What's Cooking this weekend?
  154. Jack Daniels Wood Chips
  155. Bad Byron's Butt Rubb
  156. 23 lbs Raw Whole Ham
  157. Corn Cobbs for Smoking?
  158. Welcome, Rickwieser
  159. Jerk Tenderloin Results
  160. Cooking Ribs
  161. Mempis In May Roadtrip
  162. Smoked Salmon Today
  163. Jerk Tenderloin
  164. Delicious Chicken Skewers
  165. To Much Rub?
  166. Babybacks
  167. Danville VA... Pigs in the Park
  168. Great Reading-Great information
  169. Pit Beef
  170. Pork Butt Birthday Cook
  171. Beef Ribs
  172. Ribeyes
  173. Baby Back Ribs x 3
  174. Brisket - Fat side up or down
  175. Lump Charcoal and smoking wood?
  176. Killer Beef Ribs
  177. Great Lakes BBQ Practice Cook
  178. WSM Day...5/28
  179. Name the new Cookshack smoker and win one
  180. BBQ USA
  181. Dr. Res-Q coming soon.
  182. Need a little help?
  183. TEXAS PEPPER JELLY
  184. Yummy Ribs
  185. ECB & Pork Shoulder
  186. Food Porn
  187. Today's cook is.....
  188. What Kind Of Slaw Do Make With Your Q
  189. Inaugural Cook
  190. OBQ
  191. Cooking Boston Butts This Weekend
  192. Holding Pork
  193. Brisket Texture Question
  194. Butt Size
  195. My second smoker!
  196. To Cover or Not To Cover?
  197. Joined the Gator Pit Smoker Club....
  198. I'm tired of meatloaf!!
  199. Snow BQ, 2005
  200. A Tempreature Question
  201. Meatloaf, Finally
  202. Need help with competition Chicken
  203. Finished Temp for Meatloaf
  204. How many racks are you gonna order???
  205. All Night Cook
  206. Big cook this weekend.
  207. Brisket Cook - Foil or Not
  208. my meat's aloafing
  209. Reno Rib Cookoff
  210. Kings Mountain Results
  211. Country Style Ribs On The Smoker
  212. All the Rib Pics From my Cook Today
  213. Saturday Ribs!!
  214. So anybody cooking this weekend?
  215. B-day cook Sunday April 17th
  216. I just had to test my new Forschner knives links to pics in
  217. BBQ Book
  218. Now I know what a pork butt feels like
  219. Smoke or Rub?
  220. Monk Fish
  221. Peach Wood
  222. Meatloaf
  223. Chicken and Ribs
  224. Pork Butt
  225. Starting a BBQ catering business
  226. Cattleman's Sauce
  227. Smoking a whole chicken
  228. Other Meat
  229. Turkey in the ground!
  230. Storing and reheating a Brisket
  231. Red Pepper VS. Black Pepper
  232. Brisket for Mexican food
  233. twice rubbed ribs??
  234. mopping sauce
  235. Rub Question
  236. Smoking a pork loin
  237. Crisp Pork Skin For The Captain
  238. Cooking chickens this weekend
  239. This Is What Barbecue Means To Me
  240. Pics of a couple rib roasts
  241. Pic's of past cooks!
  242. Pics of a butt cook...I hope.
  243. Brining Whole Chickens and pork chops.
  244. New Grates
  245. BBQ anyone?
  246. Doilies or no?
  247. Stainless Steel Smoker
  248. Good Golly Miss Molly!!!
  249. Briskets a Cooking
  250. No Way!!