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  1. fuzzynavel

    big a party

    consider this your invite if you want to come its in barnard mo every year b's work shuts down for 2 weeks in the summer, this is just to kick off the vacation. we actually went to a specialty meat store to buy cab brisket, they didnt have any but they had plent of pork (and we were having...
  2. fuzzynavel

    Butts, Ribs, and a Chicken

    great looking Q! if your sidekick is anything like mine she is a most welcome obstacle. mine loves "bar-buh-q" keep up the good work! nothing like a great post to make me want a midnight snack
  3. fuzzynavel

    big a party

    yep time to show em how b&W gets down! party for 200+ people (gets bigger every year) many more pictures to come im sure. need to post updated pictures of the "tool" with the modded firebox
  4. fuzzynavel

    whats up from barnard mo

    hey dude glad you finally signed up! smoke on
  5. fuzzynavel

    SMF gathering, how's it going

    ouch just pulled a 12hr shift last night! going to try to make it down there today (after i take a nap)
  6. fuzzynavel

    jeff's rub and sauce recipes

    after all the raves and compliments i had to order the goods too. sounds great going to get some made up tonight. thanks jeff! btw: transaction smooth, delivered to email box within 10 mins
  7. fuzzynavel

    My first foray.....

    nice going man, stuff looks great!! that is one spottless smoker hehe! hopefully you will have it nice and used by the end of the summer
  8. fuzzynavel

    Almost ready

    tonto now your just being mean making us all hungry!!
  9. fuzzynavel

    Pesticides?

    talk to the owner and find out what if any were used, then worry :)
  10. fuzzynavel

    our new "country" pit

    tonto it aint no lang :drool: but it'll do ;) yea i too was wondering about where that box came from, next time i see the guy i will ask him just for giggles. i am still planning on making it down for the gathering, my work schedule has changed and im trying to bargin/bribe a couple co-workers...
  11. fuzzynavel

    our new "country" pit

    on the stack im not sure i will check again next time im dinking around with it. there is a deflector plate under the grates but it was designed for the 2 lp burners that are in the cooking chamber (going to pull them out and maybe reuse them on the front for a fryer attachment or something not...
  12. fuzzynavel

    Mother's Day Cook (Fresh Whole Shoulders)

    wow ultramag you went over the top for me when you said blues hog!
  13. fuzzynavel

    Smokin' Nutmegger

    always great to have a new member, glad you found us! your sure to find lots of info and great people to answer your questions. sign up for jeff's 5-day smoking e-course if you havent already! lots of guys have and love New Braunfels black diamond off set smokers maybe someone else will chime in...
  14. fuzzynavel

    our new "country" pit

    a buddy and i have finally decided it was time to "go big or go home" and we scored this pit for a very good deal. we have a long list of mod to do to it before we start cooking on it, first off will be so trash the current firebox and fab up a new one (and ditch the lp totally). when we tried...
  15. fuzzynavel

    fuzzy's mac and corn

    here is one of my favorite recipes, i view it as a great base recipe with lots of room for modifications so please post your successes! fuzzy's Mac and Corn 1 can creamed corn 1 can corn - juice and all 1 cup uncooked macaroni 1 stick margarine 1 cup velveeta cheese Mix 1st three ingredients...
  16. fuzzynavel

    last smoke in march

    well a very successful smoke indeed, all were happy, all left full and with leftovers. thanks for all your inspiration and tips! otbs here i come :)
  17. fuzzynavel

    2 slabs and a loin

    mmm ribs! wish i would have added some to my weekend festivities. looking forward to those pics, always love seeing everyones mouthwatering bbq
  18. fuzzynavel

    last smoke in march

    cajunsmoker, yes they did maverick et-73, this is my first run with them and it was interesting to note the differences between the factory thermo and the different rack levels (about ~10F per level on this paticular day)
  19. fuzzynavel

    Hello from Long Island

    hey porky welcome to the gang! :)
  20. fuzzynavel

    last smoke in march

    heres the brisket and butts at about 12 hours in, brisket is holding at about 157 pork at 158..
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