looks like you are still cooking in the cage Vince.
hope everything is going well
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actually i don't think you did understand my comment because you are only looking at from one side. what if i were a person looking at putting on a high quality event here in southern Ontario and i read the kind of thread that you originally started. do you think that attitude displayed in that fash...
you know i don't know why i even bother posting anything at all, you only hear what you want to hear. it was only advice on how it looks from a different perspective. if you can't see how it affects other peoples opinions (on comp bbq and i don't only mean competitors) you should take off the blinde...
afternoon Adrienne. I am somewhat out of the loop here but i don't understand why you would post a thread like this on a public forum and to be honest i hope Harvey removes it. This does zero to promote BBQ (which i thought this board was about) If there are personal problems between yourself and a ...
- Fri May 08, 2009 7:21 am
- Forum: Barbeque and Grilling
- Topic: Breakfast Fattie - BBQ Porn
- Replies: 8
- Views: 596
morning guys. why would you not buy ground pork or buy shoulders and grind your own for sausage meat ? you could then flavour the meat to suit your own tastes. just a thought
- Thu Apr 30, 2009 7:29 am
- Forum: BEGINNERS/NEWBIES
- Topic: First time chunking apple wood
- Replies: 13
- Views: 644
well no-one has ever called me reasonable before, thats a first lol when using fruit woods we always remove the bark unless it was a wild cherry from the bush which i have run across. if using oak from the bush i have used it bark on with no problem that i could detect. If there was any soft spots (...