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Forum: Q&A with Donna Fong

July 8-12, 2014. Donna Fong of Butcher's Daughter BBQ answers your questions about competition barbecue and more! Closed to new discussion.

  1. Sticky Thread Sticky: Q&A with Donna Fong, July 7-11

    Started by Chris Allingham, 07-01-2014 02:32 PM
    • Replies: 0
    • Views: 9,539
    07-01-2014, 02:32 PM Go to last post
  1. Forum Closed

    Started by Chris Allingham, 07-13-2014 11:40 PM
    • Replies: 0
    • Views: 32,005
    07-13-2014, 11:40 PM Go to last post
  2. Thanks, Donna!

    Started by Chris Allingham, 07-13-2014 11:39 PM
    • Replies: 0
    • Views: 2,704
    07-13-2014, 11:39 PM Go to last post
  3. Comp chicken skin question(s)

    Started by Bob Bass, 07-08-2014 05:18 PM
    • Replies: 4
    • Views: 2,990
    07-13-2014, 08:44 PM Go to last post
  4. Evolution of west coast BBQ and its future

    Started by SteveA, 07-11-2014 05:21 PM
    • Replies: 1
    • Views: 3,079
    07-12-2014, 10:01 PM Go to last post
  5. Promoting women in BBQ

    Started by Chris Allingham, 07-10-2014 12:59 PM
    • Replies: 5
    • Views: 3,184
    07-12-2014, 09:54 PM Go to last post
  6. Tri-tip

    Started by Dustin Flavell, 07-10-2014 10:17 PM
    • Replies: 2
    • Views: 3,635
    07-11-2014, 11:12 PM Go to last post
  7. Smoked Chicken (aka beer in the rear chicken)

    Started by ChuckO, 07-08-2014 11:31 AM
    2 Pages
    1 2
    • Replies: 18
    • Views: 5,359
    07-11-2014, 01:44 PM Go to last post
    • Replies: 1
    • Views: 3,201
    07-11-2014, 10:57 AM Go to last post
  8. How did you get into BBQ

    Started by Bob Sample, 07-10-2014 06:17 AM
    • Replies: 4
    • Views: 2,956
    07-10-2014, 10:00 PM Go to last post
  9. Way to utilize excess

    Started by Dwain Pannell, 07-08-2014 04:43 PM
    • Replies: 6
    • Views: 3,154
    07-10-2014, 07:00 AM Go to last post
  10. First-Time Comp Advice?

    Started by Pat Romero, 07-09-2014 04:59 PM
    • Replies: 2
    • Views: 2,770
    07-10-2014, 02:26 AM Go to last post
  11. Its All About Donna! Harry Who?

    Started by Bob H., 07-08-2014 04:10 PM
    • Replies: 4
    • Views: 3,132
    07-09-2014, 03:07 PM Go to last post
  12. Forum now open!

    Started by Chris Allingham, 07-08-2014 10:24 AM
    • Replies: 1
    • Views: 2,554
    07-09-2014, 03:02 PM Go to last post
    • Replies: 3
    • Views: 3,041
    07-09-2014, 01:30 PM Go to last post
    • Replies: 2
    • Views: 2,976
    07-09-2014, 09:12 AM Go to last post
  13. Charcuterie

    Started by Dwain Pannell, 07-08-2014 04:49 PM
    • Replies: 1
    • Views: 2,732
    07-09-2014, 08:22 AM Go to last post
  14. "BBQ Joint Smoke Flavor?"

    Started by Dave Russell, 07-08-2014 02:51 PM
    • Replies: 2
    • Views: 2,972
    07-08-2014, 05:14 PM Go to last post
  15. Trends in competition chicken

    Started by Dave from Denver, 07-08-2014 10:42 AM
    • Replies: 2
    • Views: 2,951
    07-08-2014, 02:35 PM Go to last post
  16. Pork Butt

    Started by James Lake, 07-08-2014 11:09 AM
    • Replies: 2
    • Views: 3,160
    07-08-2014, 02:25 PM Go to last post
  17. BBQ smoke wood

    Started by Frank Licata, 07-08-2014 11:31 AM
    • Replies: 1
    • Views: 2,995
    07-08-2014, 01:34 PM Go to last post

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