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» Online Users: 18

8 members and 10 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
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Results 11 to 20 of 21
  1. #11
    Join Date
    Jan 2012
    Location
    Humble, Texas, just North of Houston
    Posts
    43

    Default

    I have never seen anything like that. I think I will need to give them a try.

  2. #12
    Join Date
    Jan 2011
    Location
    Austin County Texas
    Posts
    341

    Cool

    I'll Smack that hard !

    I really like the use of the new/irish potatoes too Tom thanks .


    Later

    Tuck
    Porkaholic : No Need to Rehabilitate !
    Luck is preparation meets opportunity,My Grandmother

  3. #13
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by SmokyOkie View Post
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #14
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    *****
    How was the rub?
    Why in the hell should I have to "Press 1 for English?"

  5. #15
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Y u m m y
    Why in the hell should I have to "Press 1 for English?"

  6. #16
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by Uncanney View Post
    *****
    How was the rub?

    Not bad. Could use a little something. Garlic.

    Rooster Booster or Chef Merito's Pollo are better for chix.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #17
    Join Date
    Jan 2010
    Location
    Philadelphia, PA
    Posts
    85

    Default

    I'm really liking these tater bombs everyones been posting.
    Man the recipe folder is bursting at the seems
    Thanks For sharing.

  8. #18
    Join Date
    May 2009
    Posts
    29

    Default

    Tom,

    Those look great!!!

    How long did you smoke the taters for?

  9. #19
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Very Nice!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  10. #20
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by rhmclay View Post
    Tom,

    Those look great!!!

    How long did you smoke the taters for?
    I don't remember. At least an hour, hour and a half. I used tongs to give 'em the squeeze test to check for doneness.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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