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Forum: Q&A with Ray Lampe, "Dr. BBQ"

June 27 - July 1, 2005. Closed to new discussion.

  1. Rubs

    Started by Paul H, 06-29-2005 05:23 AM
    • Replies: 3
    • Views: 1,247
    06-29-2005, 02:44 PM Go to last post
  2. Trends in Barbecue

    Started by Dennis T., 06-29-2005 04:55 AM
    • Replies: 4
    • Views: 1,169
    06-29-2005, 02:39 PM Go to last post
  3. Buy the book at Amazon.com

    Started by Chris Allingham, 06-29-2005 02:36 PM
    • Replies: 0
    • Views: 919
    06-29-2005, 02:36 PM Go to last post
  4. Tri-tip

    Started by Phil R., 06-29-2005 07:44 AM
    • Replies: 1
    • Views: 916
    06-29-2005, 01:19 PM Go to last post
  5. Tell tale sign of faked smoke ring in brisket????

    Started by Peter N, 06-28-2005 06:03 PM
    • Replies: 1
    • Views: 1,211
    06-29-2005, 01:05 PM Go to last post
  6. Cook temps?

    Started by Kevin S., 06-28-2005 05:03 PM
    • Replies: 1
    • Views: 970
    06-29-2005, 12:59 PM Go to last post
  7. Competition Ribs

    Started by shawn244, 06-28-2005 04:06 PM
    • Replies: 1
    • Views: 1,062
    06-29-2005, 12:53 PM Go to last post
  8. flats vs packers

    Started by Erich K, 06-28-2005 02:16 PM
    • Replies: 3
    • Views: 1,205
    06-29-2005, 12:50 PM Go to last post
  9. Personal Favorite

    Started by Mark Silver, 06-28-2005 02:25 PM
    • Replies: 1
    • Views: 866
    06-28-2005, 03:48 PM Go to last post
  10. Finishing rub

    Started by Scott M. Watters, 06-28-2005 01:23 PM
    • Replies: 1
    • Views: 992
    06-28-2005, 03:41 PM Go to last post
  11. Sand vs Water

    Started by Paul G., 06-28-2005 10:14 AM
    • Replies: 1
    • Views: 1,149
    06-28-2005, 03:40 PM Go to last post
  12. About BBQ style, flair, and "signature"

    Started by Chris Allingham, 06-27-2005 08:00 AM
    • Replies: 3
    • Views: 1,476
    06-28-2005, 03:36 PM Go to last post
  13. Meat temp.

    Started by Dale Perry, 06-28-2005 08:27 AM
    • Replies: 1
    • Views: 1,088
    06-28-2005, 03:33 PM Go to last post
  14. About Smokewood Species...

    Started by Chris Allingham, 06-27-2005 07:57 AM
    • Replies: 5
    • Views: 1,426
    06-28-2005, 06:29 AM Go to last post
  15. Temps not texture

    Started by Steve Petrone, 06-28-2005 02:33 AM
    • Replies: 1
    • Views: 1,015
    06-28-2005, 04:00 AM Go to last post
  16. Ribs

    Started by Steve Petrone, 06-28-2005 02:30 AM
    • Replies: 1
    • Views: 1,036
    06-28-2005, 03:49 AM Go to last post
  17. WSM Q Tips?

    Started by Shawn W, 06-27-2005 05:00 PM
    • Replies: 1
    • Views: 1,122
    06-28-2005, 03:47 AM Go to last post
  18. Competition questions

    Started by Chris Allingham, 06-27-2005 09:43 AM
    • Replies: 2
    • Views: 1,164
    06-27-2005, 04:59 PM Go to last post
  19. I recommend the book

    Started by , 06-27-2005 04:41 PM
    • Replies: 1
    • Views: 994
    06-27-2005, 04:49 PM Go to last post
  20. Sauce pulled pork for comps?

    Started by Brad Morrell, 06-27-2005 04:04 PM
    • Replies: 1
    • Views: 1,038
    06-27-2005, 04:47 PM Go to last post

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