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Thread: Hey Sean...

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    Molson's Avatar
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    Hey Sean...

    Whats a Bargeque?
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    SeanB's Avatar
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    I'm sure I don't know what you mean.

    Thanks, I fixed the typo.
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    Re: Hey Sean...

    Quote Originally Posted by Molson
    Whats a Bargeque?
    Isn't it a rare breed of yak herding dog from Tibet?

    (Sean, give me the word and I will personally seach EVERY ONE of Molson's posts for a typo so you can get your revenge! Payback can be such fun!)

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    Molson's Avatar
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    hehe, I'm only teasing. I admin a few forums myself and I know what its like. A little friendly ribbing never hurts.
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    Ribs? I love ribs!!

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    sorry but whats a "Barbeque"

    Sorry my english is not good, but here in the UK we spell it "Barbecue"



    Just been told by the MRS (God) it can be spelt either way!!

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    and BarBQ, and BBQ, and...

    8200 gallon 20' x 48" round vinyl frame pool, manually chlorinated with 10% liquid, salt added to ~2000, 12" sand filter, 1600gph pump, TF100 test kit
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    "Shock" is a process, not a product!

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    just smoke it
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    Quote Originally Posted by wampa1
    sorry but whats a "Barbeque"

    Sorry my english is not good, but here in the UK we spell it "Barbecue"



    Just been told by the MRS (God) it can be spelt either way!!


    hahahaha i love being English
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    You all also spell things like colour, flavour etc. funny. :P
    steve

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    Quote Originally Posted by The Mermaid Queen
    and BarBQ, and BBQ, and...
    Just say pulled pork and be done with it.

    John

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    SeanB's Avatar
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    I love pulled pork, but typically in Texas when we talk about bbq, we are thinking about brisket.

    In fact I'm making one tomorrow! I'll need to get the pit going early to give it enough smoke time. I'll be using mesquite; which is the standard around here. Personally, I like hickory or pecan better, but my wife did the shopping this time.
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    Quote Originally Posted by SeanB
    I love pulled pork, but typically in Texas when we talk about bbq, we are thinking about brisket.
    Don't get me wrong, I love brisket, but being from North Carolina, BBQ = Pulled Pork.

    John

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    Quote Originally Posted by j4ydubs
    Quote Originally Posted by SeanB
    I love pulled pork, but typically in Texas when we talk about bbq, we are thinking about brisket.
    Don't get me wrong, I love brisket, but being from North Carolina, BBQ = Pulled Pork.

    John

    And then you headed north, so it doesn't look like it's going to get any better for you. Just curious, have you ever had a slow smoked brisket? A lot of people make it in the oven, and trust me, it's not the same thing.
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    brisket my favoirite, and true texas style too. as much as i like north carolina i know for a fact they cant cook right. they use viniger in all their BBQ. WTH

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    Quote Originally Posted by SeanB
    And then you headed north, so it doesn't look like it's going to get any better for you.
    No kidding. It's like a BBQ wasteland up here. Thank god for my WSM!

    Quote Originally Posted by SeanB
    Just curious, have you ever had a slow smoked brisket?
    Oh yeah! ::mouth watering:: You Texans know your beef!

    John

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    Quote Originally Posted by Rollin Thunder
    brisket my favoirite, and true texas style too. as much as i like north carolina i know for a fact they cant cook right. they use viniger in all their BBQ. WTH
    Hey now. Those are fighin' words!

    John

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    To me, it's more important how the bbq is cooked, not what type of meat you use. I've had brisket that people cooked in the oven with liquid smoke and bbq sauce and called it bbq - WRONG!

    A certain moderator, I won't mention her mer-name, once asked about making "bbq" in the crock pot! Oh the humanity.
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    At our local county music festival this year (Stagecoach), they had about 40 different "BBQ" teams cooking everything from brisket and pork, to homemade salsa.
    $10 got you 5 samples from any of the different teams, my wife and I must have tried 20 different types of meat. I was surprised at the many different approaches to each type of meat and sauce. I could never be a judge at one of those event's as they all tasted good in their own unique way. I also invited one of the competitors over to this site, hopefully he will bring others as well. Here is his website if anyone is interested:

    http://www.rhythmnque.com/index.html

    He did have some delicious pork!!


    Greg
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  20. Back To Top    #20
    Quote Originally Posted by SeanB

    A certain moderator, I won't mention her mer-name, once asked about making "bbq" in the crock pot! Oh the humanity.
    At least there was not any liquid smoke involved!! 8) And as you recall, I was shamed into purchasing a small smokerbox and some hickory chips, and I smoked that sucker on the (gas) grill!!

    8200 gallon 20' x 48" round vinyl frame pool, manually chlorinated with 10% liquid, salt added to ~2000, 12" sand filter, 1600gph pump, TF100 test kit
    Handy Links: PoolMath, TF-100 Test Kit, Pool School, Chlorine/CYA Chart
    "Shock" is a process, not a product!

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