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» Online Users: 25

7 members and 18 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

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 17 of 17
  1. #11
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Man o man that **** looks ****** killer!!!
    Why in the hell should I have to "Press 1 for English?"

  2. #12
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That's a bunch of good eats for sure.
    Jim

  3. #13
    Join Date
    Jan 2008
    Location
    Heard County Georgia
    Posts
    514

    Default

    2.jpgReubens made from my pastrami.

    1.jpg
    For every mile of road, there is two miles of ditch!

  4. #14
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    vERy nice! We only use pastrami for our reubens as well.

  5. #15
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    uuhh...
    Is there a reason why this thread is posted in the stickburner forum? I seem to be missing the point
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  6. #16
    Join Date
    Jan 2008
    Location
    Heard County Georgia
    Posts
    514

    Default

    Cause it don't fit the meat forums. I had three different types of meat. I cooked all this on a stick burner. Sorry to cause problems!
    For every mile of road, there is two miles of ditch!

  7. #17
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    No worries. I enjoyed the post. Glad I found it
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

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