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Recent content by oneeyedblueberry
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Welcome....transplant here as well....Live in Gravette, work in Tontitown and son and daughter at U of A. Have a little "BBQ thing" brewing and have a modified ECB and a UDS under construction...we should definitely stay in touch....and WELCOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Good Morning!!!
You and I are in the same boat!! I will monitor this thread closely as I know the "experts" here will give us tons of advice. I love this site for that!!
I have been stuck in "analysis paralysis" myself for months. I am leaning toward a similar approach. Smoke and get the word...
Howdy Tom!!!
Welcome to the best site on earth!! I am in NW Arkansas...and it appears we have the same "adventure" streak when it comes to food.
Would love a good Adobo sauce recipe!! Maybe we'll see you around!
Bill P.
I have to agree with Roller. I am not "guru" but have learned from some pretty good people. I also have been "the expert" in other competitive areas and have always been free with tips and advice when approached. This place is the best!! Not judging Myron, but if he teaches everyone ALL his...
Welcome to the best BBQ forum going....not quite sure where the reference to football comes in, but from a BBQ perspective:
IT = Internal Temperature
UDS = Ugly Drum Smoker
FATTY = A 1-1.5 roll of sausage, flattened the rolled around fillings of your choice (Think Jelly Roll made of sausage...