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Ive been using this brisket method with great results...
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JRWhitee said:Did anyone notice that Nola was back? I-)
______________________________________________I love lamp.. -
EazyE said:nolaegghead said:EazyE said:nolaegghead said:Things used to be much more friendlier around here. I'm outta here!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
EazyE said:nolaegghead said:EazyE said:nolaegghead said:Things used to be much more friendlier around here. I'm outta here!
______________________________________________I love lamp.. -
EazyE said:nolaegghead said:EazyE said:nolaegghead said:Things used to be much more friendlier around here. I'm outta here!
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What cause he handled a knife like a tomahawk and didn't use a drip pan?
Steve
Caledon, ON
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yzzi said:Went to the rub site, and holy sales pitch: http://texasbbqrub.com/secretsrevealed.htm. "Simple 1-2-3"s all over the place.
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JRWhitee said:Did anyone notice that Nola was back? I-)Keepin' It Weird in The ATX FBTX
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I use that rub a lot... Highly recommended!
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GoldfishDude said:I use that rub a lot... Highly recommended!
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I have not tried the grand champion yet but I hear it is great!
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I too have heard lots of good stuff about their rubs. I haven't tried them either, but thinking of ordering one for the brisket. Pretty sure @Cazzy uses the grand champion and he seems to have quite a rub fettish .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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