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Q&A #3 with Jamie Purviance
May 14-18, 2012.
Closed to new discussion.
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Chris Allingham
Jun 25, 2012
Replies
0
Views
38K
Jun 25, 2012
Chris Allingham
Thank you, Jamie!
Chris Allingham
May 18, 2012
Replies
0
Views
3K
May 18, 2012
Chris Allingham
Signing off now. Thanks, everyone!
Jamie Purviance
May 18, 2012
Replies
2
Views
4K
May 18, 2012
JRPfeff
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M
Dry Age Beef?
Mickey
May 17, 2012
Replies
2
Views
4K
May 18, 2012
Mickey
M
M
Several Q's for Jamie, Please
Mickey
May 15, 2012
Replies
8
Views
5K
May 18, 2012
Mickey
M
M
Taste Differences?
Mac Mayhew
May 18, 2012
Replies
1
Views
4K
May 18, 2012
Jamie Purviance
Question on Picnic (Pernil) Preparation
Jim McKelvey
May 17, 2012
Replies
1
Views
4K
May 18, 2012
Jamie Purviance
How do you measure temps?
timothy
May 17, 2012
Replies
1
Views
4K
May 18, 2012
Jamie Purviance
Brisket
JTodd
May 16, 2012
Replies
2
Views
5K
May 18, 2012
Jamie Purviance
Grilling Trends
Chris Allingham
May 16, 2012
Replies
1
Views
4K
May 18, 2012
Jamie Purviance
J
Lighting Charcoal and Tending the Fire in WSM
Jeff Brown (KY)
May 14, 2012
Replies
5
Views
5K
May 18, 2012
Jamie Purviance
J
Crispy chicken skin
JRPfeff
May 16, 2012
Replies
1
Views
4K
May 17, 2012
Jamie Purviance
M
Rubs for Ribs
Mikey K
May 16, 2012
Replies
5
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5K
May 17, 2012
Mikey K
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Himalayan Salt
Russell Mann
May 15, 2012
Replies
2
Views
4K
May 16, 2012
RichPB (richlife)
B
"WOW" Factor
Bill W. Michigan
May 16, 2012
Replies
2
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4K
May 16, 2012
Bill W. Michigan
B
J
Go-to method for steak
Jamie Mathews
May 16, 2012
Replies
1
Views
4K
May 16, 2012
Jamie Purviance
J
Go-to for roasted chicken
Jamie Mathews
May 16, 2012
Replies
1
Views
4K
May 16, 2012
Jamie Purviance
Best Question
Russell Y
May 16, 2012
Replies
2
Views
4K
May 16, 2012
Rolf Jacobsen
Just a couple of questions
Richard Hinton
May 16, 2012
Replies
1
Views
4K
May 16, 2012
Jamie Purviance
A
Burning Burgers
Alexander S
May 16, 2012
Replies
1
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4K
May 16, 2012
Jamie Purviance
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