Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: norcoscia on August 22, 2018, 12:39:37 PM
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Hi from the PWN - came across this forum after exchanging messages with a member here on a (different) pizza forum. Sounds like a great place to discuss my 2nd favorite subject BBQ (sorry pizza is #1). Anyway looking forward to having fun and sharing with others.
I have a Weber Summit (it gets hot), a small cookshack (it does not get that hot) and a Camp Chef Woodwind (not too hot, not too cold) :-)
Is there a section I should post questions about ribs or should / can it be posted just about anywhere - I have not found my way around yet?
Norm
Adding a photo to make sure I know how - brisket from last year
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Welcome from Southeast Texas!
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Glad you made it over Norm :thumbup:
There are different sections where to post. Look under RECIPES there you will find most of what your looking for and locations where to post different thing
Just remember if I didn't tell you already, we love pictures ;)
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Thanks TMB - I'll check it out :thumbup:
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Welcome to the forum.
Good to have you aboard.
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Welcome, I'm glad Tommy steered you this way!
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Thanks for the warm welcome everyone!
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Greetings from North Texas.
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Welcome from northern Cali.
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Welcome from South Alabama.
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Welcome from SE Georgia!
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Welcome from Wisconsin! :)
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hi from CT
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Welcome from northern Illinois. I am a big fan of Chicago style deep dish like Lou Malnati's.
(https://storage04.dropshots.com/photos7000/photos/1402747/20171118/114059.jpg)
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Welcome from North Carolina.
Art
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Pizza talk is not out of bounds here. :)
We have a pizza board.
You have another pizza lover here. :D :D
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Wow - everyone is super friendly - thanks again for the welcomes.
Pizza - you said the magic word - been making them since the 70s. My focus is NY style but I like them all.
Picture of a 24 inch pizza I made a few weeks ago and my garage with two pizza ovens I rehabbed....
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Wow - everyone is super friendly - thanks again for the welcomes.
Pizza - you said the magic word - been making them since the 70s. My focus is NY style but I like them all.
Picture of a 24 inch pizza I made a few weeks ago and my garage with two pizza ovens I rehabbed....
I told you everyone here is like family!
Post any cook we don't care what type cooker, stick over open flame or heck a (dare I say, microwave) :D :D :D :D
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Thanks, Tommy - I posted oven in the pork section to see if I can get some help crossing off great ribs from my bucket list ;D
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Thanks, Tommy - I posted oven in the pork section to see if I can get some help crossing off great ribs from my bucket list ;D
HOLD on cause we have some of the best rib guys/gals on the net! :thumbup:
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I saw that picture & said wow that is a NY pizza.....my favorite along with CT Pizza.
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Thanks Tailgating is my game - that means a lot to me!!!!!
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Welcome from P'Cola FL. Great looking pizza
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Welcome from Minnesota. Great looking pizza
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Great looking pizza
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X2 :thumbup:
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Thanks again everyone :)
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That's some serious pizza making equipment ... great job on the refurb ovens, they look brand new.
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Thanks UWFSAE - it took over a month for the big one - some before and after shots...
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" I never met a pizza I didn't like"......Will (teesquare) Rogers.... :D
I think of pizza as a food that is very much like the philosophy of BBQ......Lots of experimentation with Ingredients. And always the arguement....tho good natured......over which " regional style" is better....
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Well said teesquare!
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Welcome from Manitoba Canada