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August 03, 2015, 06:06:25 am *
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 1 
 on: July 28, 2015, 09:54:51 pm 
Started by crgeorge - Last post by crgeorge
Hello everybody. It's Chad from Copperstate 4 Wheelers and I wanted to let you know that it

 2 
 on: July 26, 2015, 02:43:03 am 
Started by Mark - Last post by Mark
http://cooking.nytimes.com/recipes/1013116-simple-barbecue-sauce

 3 
 on: July 25, 2015, 11:45:39 am 
Started by barns.yard - Last post by Brett
I never thought of marking "open and close" on the bottom of the kettle- duh!

Thank you!

 4 
 on: July 23, 2015, 12:39:49 pm 
Started by Mark - Last post by Mark
http://www.azcentral.com/story/sports/college/pac-12/2015/07/23/pac-12-football-2015-predictions-doug-haller/30573421/

 5 
 on: July 18, 2015, 01:15:44 pm 
Started by Mike (AZBarbeque) - Last post by Smoke Daddy Bar-B-Que & Catering
Awesome you can count me in. Smiley

 6 
 on: July 17, 2015, 05:52:36 am 
Started by Mike (AZBarbeque) - Last post by Mike (AZBarbeque)
Entry form is now available.  Look at the attachment in the first thread.

Get your early bird entry in today & save some $$$

 7 
 on: July 16, 2015, 06:11:12 pm 
Started by Mark - Last post by toys4dlr
I just went through this seasoning up an old Griswold #8 cast Iron Pan I bought off Ebay.  First I set up an electrolysis Bath to remove rust and other gunk.      I used my Gas grill at 500 degrees and gave it 6 coats.   The flax Seed oil does have an interesting aroma, so doing it outside worked well for me.  Now I want a slant logo #8 or #9 griswold dutch oven. 


 8 
 on: July 16, 2015, 01:28:20 pm 
Started by Mark - Last post by Mark
http://www.azcentral.com/story/opinion/op-ed/laurieroberts/2015/07/16/graham-davon-durant-asu-football/30240171/   Evil

 9 
 on: July 16, 2015, 11:12:18 am 
Started by Mark - Last post by Mark
http://www.americastestkitchenfeed.com/gadgets-and-gear/2015/06/the-ultimate-way-to-season-cast-iron/

 10 
 on: July 16, 2015, 10:39:30 am 
Started by Mark - Last post by Mark
Cool local foodie site. Lotsa deserved love for Little Miss BBQ.

http://phxfoodnerds.com/viewtopic.php?f=30&t=1806

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