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  1. bob-bqn

    Bacon

    Let me add my compliments as well. :D Very nice job on the bacon. 8) Homemade bacon is something I haven't made yet but get tempted every time I see pictures like yours. What were some of the adjustments you're thinking about?
  2. bob-bqn

    3-2-1 Question on Temp

    Out of curiosity .... did you get a final temperature?
  3. bob-bqn

    photo frustration!!!

    Mom if you can describe the bump in the road we can get you over the hump. ImageShack provides a link called "Thumbnail for Forums (1)" when you upload a picture. Just copy&paste the link into your message. TIP: If I'm uploading multiple pictures then I copy&paste each link, as they are...
  4. bob-bqn

    First time bbqing

    Sam those ribs loot mighty flavorful! 8) Wow a rack with 14 bones!!! :shock: :D I've found myself backing off on the amount of rub that I use on ribs. Even this last batch I made (11 racks), I'm thinking that they could use a little less. Some reason the salt was slightly more than I wanted...
  5. bob-bqn

    Did I Kill The Fatty?

    I've tried a variety of sausages to make fatties and my favorite (fried or smoked) is still the hot flavored sausage. :D The maple didn't work as well for me either.
  6. bob-bqn

    Spare Ribs

    Way to go Steve. :D I'm just glad I had a few leftover ribs to snack on.
  7. bob-bqn

    Tonights Smoke...

    Great pictures and an even better story. 8) Keep that up and they'll be asking you when you're going to open a restaurant.
  8. bob-bqn

    Electric Smoker

    Howdy Bambi, I'll be up in your neck of the woods visiting family in KC, this coming week. :D A lot of electric smokers I've heard about can to a good job of smoking low-n-slow but don't get hot enough to crisp the skin on chicken. You can smoke the chicken to 150* internal temperature and...
  9. bob-bqn

    ABT's (Atomic Buffalo Turds)

    That looks simple and effective. 8) I imagined several wire loops to hold the peppers but I can see how suspending them by the toothpicks works now that you've pictured your rack. Very clever idea! :D
  10. bob-bqn

    Sirloin Tip roast

    I can see how that could be a "favorite" meal. 8)
  11. bob-bqn

    Yet another beer-can chicken

    I know I'm late getting to the party but the color on that bird is fantastic! :D
  12. bob-bqn

    splitting a brisket in half before smoking

    Sorry Bill, I seem to have that affect on folks. That & gas! :lol:
  13. bob-bqn

    Rainy Day Solution

    That's a great idea Monty! :D
  14. bob-bqn

    Burger

    I wouldn't call eating two burgers being a pig.... you had to eat one and then another for US! That looks great! 8)
  15. bob-bqn

    ABT's (Atomic Buffalo Turds)

    Can you post a picture of your wire rack? Sounds interesting and it may give me some ideas. 8)
  16. bob-bqn

    Smoked zucchini and banana peppers

    If I can get my wife to buy some zucchini I'd like to try that. :D Thanks for sharing Doug! 8)
  17. bob-bqn

    extremely large rib feed

    Monty that would sure beat having to cook it all by yourself. :D A rib competition with the the meat provided! I don't see how cooking teams could resist! 8)
  18. bob-bqn

    splitting a brisket in half before smoking

    Forgive my lack of mouse-drawing skills. If a brisket is too big (long) for the food grate I will trim it to fit. But I don't cut completely through the meat. Let me explain and refer to the "3-year old's" drawing provided below. With the brisket fat-side-up, make a cut about 3/4's the way...
  19. bob-bqn

    Seasoning a new smoker

    Welcome to the forum Tropheus, I sent you a PM with a little info.
  20. bob-bqn

    Stuffed peppers question

    Buddy this is how I do them: http://www.romineinc.com/BBQ/plant/thumbs005.htm .
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