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Whatever, as long as there's smoke and fire.
 
And a Little gasoline to get the fire started. ;)
 
Neither. I don't do bird...... no mas polo gracias!!

I'll agree



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PorterHouseSteak.jpg
 
Chicken - barbequed. Second choice would be Deep Fried, after that would be in the oven. I'll buy and barbeque turkey legs too.

I like all meat barbequed. Even fish and I put Barbeque Sauce on barbequed fish. Of course, I'll eat meat that comes off the stove or out of the oven too.

:laughing7: There's still a bag of charcoal around here somewhere. I use wood, either scraps leftover from projects or tree limbs and logs cut up. It's free and it works great.

I don't live in the city so, I don't have to worry about anybody complaining. :)
 
Yupper lump charcoal all the way. It has some power if you do it right. Hit a nice 900 F on a clean out burn this summer.

I loves me my Kamado Joe Big Joe. Smokes like you wont believe, grills splendidly.

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Smokin.. 2 brisket and 6 racks of ribs..

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Enough charcoal for about 18 hours at 250

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I've seen fried chicken restaurants.
I've seen BBQ chicken restaurants.
I've seen rotisserie chicken restaurants.
Never seen a chicken fricassee restaurant.
I figure there's a good reason for that.
 
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