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Posted
Due to popular demand, I have create a new Charcuterie Forum for discussion of all meats salted and cured.

Regards,
Chris
 
Posts: 6812 | Location: San Jose, CA | Registered: November 10, 1999Reply With QuoteReport This Post
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Thank you Chris!
 
Posts: 825 | Location: Northern CT | Registered: January 22, 2008Reply With QuoteReport This Post
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Thanks!

can we suggest a few threads for relocation?


j biesinger
nickel city smokers
 
Posts: 3866 | Location: Buffalo, NY | Registered: July 05, 2008Reply With QuoteReport This Post
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Excellent !! Thanks, Chris Cool


~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bill
 
Posts: 4063 | Location: Grand Island, NY | Registered: March 31, 2003Reply With QuoteReport This Post
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Brilliant! That's one the things we love about you Chris -- always thinking.


22.5 WSM, 18.5 OTG
 
Posts: 2466 | Location: West Milford, NJ, USA | Registered: October 19, 2009Reply With QuoteReport This Post
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quote:
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That's great...Thanks....tom
 
Posts: 233 | Location: Holladay, UT | Registered: March 14, 2005Reply With QuoteReport This Post
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quote:
Originally posted by j biesinger:
can we suggest a few threads for relocation?
Yes, post the links here and I will take a look. I moved a lot of the obvious ones. I was torn about whether to move messages from the Pork Recipes forum into this new forum. I need to think about that some more. Also, wasn't sure if pastrami threads should stay where they are or get moved.

Regards,
Chris
 
Posts: 6812 | Location: San Jose, CA | Registered: November 10, 1999Reply With QuoteReport This Post
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Chris,

I never really included a recipe in this thread. It's a good candidate to move to the Charcuterie forum.

Jim


****************
Gotta go. AAAAHHHH!
 
Posts: 1577 | Location: Pewaukee, WI & Buckeye, AZ | Registered: September 17, 2005Reply With QuoteReport This Post
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quote:
Originally posted by JRPfeff:
I never really included a recipe in this thread. It's a good candidate to move to the Charcuterie forum.


Moved it.

Regards,
Chris
 
Posts: 6812 | Location: San Jose, CA | Registered: November 10, 1999Reply With QuoteReport This Post
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Chris:

This site keeps getting better and better. A Charcuterie forum is a PERFECT addition to an already fine site. Thank you.
 
Posts: 318 | Location: Burien, WA | Registered: August 18, 2005Reply With QuoteReport This Post
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quote:
Yes, post the links here and I will take a look. I moved a lot of the obvious ones. I was torn about whether to move messages from the Pork Recipes forum into this new forum. I need to think about that some more. Also, wasn't sure if pastrami threads should stay where they are or get moved.


http://tvwbb.com/eve/forums/a/...80069052/m/145105205

http://tvwbb.com/eve/forums/a/...=171107004#171107004

http://tvwbb.com/eve/forums/a/...=398102944#398102944

http://tvwbb.com/eve/forums/a/...330044385#8330044385


j biesinger
nickel city smokers
 
Posts: 3866 | Location: Buffalo, NY | Registered: July 05, 2008Reply With QuoteReport This Post
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Posts: 555 | Location: Philadelphia, PA | Registered: July 05, 2007Reply With QuoteReport This Post
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Moved the 8 links listed above.

Regards,
Chris
 
Posts: 6812 | Location: San Jose, CA | Registered: November 10, 1999Reply With QuoteReport This Post
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The New Charcuterie section is just great.

And we can se the "king J biesinger" in his right element.

Bless


Bless//Me&Emilie

More is better,too much is just about right!
Weber One-Touch Platinum 22.5" -08 Weber WSM 22.5" -10 Primo Oval Xl - 11
 
Posts: 5022 | Location: SWEDEN,Karlshamn | Registered: June 15, 2010Reply With QuoteReport This Post
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Awesome addition again! Chris "YOU DA MAN! Thanks.


Weber Ranch w/ 10" stainless collar, 3 Weber one touch, 1 Weber Performer, 22.5 WSM being Mod. Weber Gasser, (2)Stumps Gf 223
 
Posts: 480 | Location: Connecticut | Registered: December 25, 2008Reply With QuoteReport This Post
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U Da Man, MAN! Big Grin Wink Cool


"When I die, I'll donate my body to science too see how big my smoke ring is "
Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
 
Posts: 8777 | Location: Lancaster, Pa | Registered: July 05, 2002Reply With QuoteReport This Post
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