Like Spring Chicken, I'm taking the LEAP

QBabe

Like Spring Chicken and others, it's WAY too hard to keep track of both forums, so I'm taking the leap and moving to the new one. While I might see posts from this one over there, you won't see my replies to the posts here....so come on over, the water's fine![p]Tonia
:~)

PhilsGrill

Yeah, I guess I will too. Have been on the old forum as new2egg2 and notsonew2egg until I decided on a handle. So I made an easy one for me.

Phil (sgrill)

Unknown

Just a test to see if I can post a message on the new site....tom

Unknown

Just a test to see if I can post a message on the new site....tom

AZRP

There was a thread about this the other day. Depending on lean. If it comes from the loin, you are basically cooking pork chops, so I would slice and cook accordingly, direct 300-350. If they come from the butt, indirect at 225-250.
Good luck, I would try to stay away and boneless ribs. Beef or pork.

Mike

WessB

QBabe,
DON'T JUMP......there's no water in the pool....not real sure what's goin on at this point...but Randy's got it right for the most part[p]Wess

Mike-RR

Same here...I'm even logging in under a different user name on this board.

AZRP

AZRP,
Sorry about the double post, but it went into la la land and I didn't even think it posted. -RP

Dimple's Mom

I'm not sure they want us to, but I'm having so many problems over on the old site -- it has gotten really slow and I can't get some posts to even load -- and this site has gotten faster than it was yesterday, so I'll just post at whichever site is faster on any given day!

Gwen