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Old 04-19-2012, 11:55 PM   #926
turbocat
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Old 04-20-2012, 12:47 AM   #927
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Alright so sway bars aren't worth the hassle and money if used on a stock suspension then? hardly enough difference?

Also, I have 4 Hella horn brackets for 08+ imprezas left over from the little batch I made. If anyone wants one, $15


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Old 04-20-2012, 01:12 AM   #928
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Dear neighbor below boyce park in plum: Your wrx sounds amazing but not when you go up and down the street at 1am sounding like my alarm clock.
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Old 04-20-2012, 02:16 AM   #929
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you've obviously not met chopper dave.
motherfukker buzzes my bedroom all night. like hes maverick or your moms vibrating crotchless panties or something.
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Old 04-20-2012, 04:43 AM   #930
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Quote:
Originally Posted by Goodums
Dear neighbor below boyce park in plum: Your wrx sounds amazing but not when you go up and down the street at 1am sounding like my alarm clock.
Ha. I just moved out of plum a few months ago ppl hated me to
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Old 04-20-2012, 07:10 AM   #931
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Quote:
Originally Posted by glhs377
you've obviously not met chopper dave.
motherfukker buzzes my bedroom all night. like hes maverick or your moms vibrating crotchless panties or something.
Uhh-ohhh!!!
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Old 04-20-2012, 07:23 AM   #932
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hey folks sorry to post-jump but 'burgh representation is...lacking...fav BBQ
http://forums.nasioc.com/forums/show....php?t=2340332

too far north for good bbq? where i live there's no sports teams including capitals and redskins.

grandparents and parents from mt lebanon...me ben avon and upper st clair and altoona...
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Old 04-20-2012, 07:58 AM   #933
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Quote:
Originally Posted by mhoerath
hey folks sorry to post-jump but 'burgh representation is...lacking...fav BBQ
http://forums.nasioc.com/forums/show....php?t=2340332

too far north for good bbq? where i live there's no sports teams including capitals and redskins.

grandparents and parents from mt lebanon...me ben avon and upper st clair and altoona...
We have this joint up here that us simply world's best bbq. Thing is, it's only available about once every two years or so for a month .

The rest of the time they just sell really great hamburgers and chicken nuggets.
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Old 04-20-2012, 08:07 AM   #934
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Quote:
Originally Posted by mhoerath View Post
hey folks sorry to post-jump but 'burgh representation is...lacking...fav BBQ
http://forums.nasioc.com/forums/show....php?t=2340332

too far north for good bbq? where i live there's no sports teams including capitals and redskins.

grandparents and parents from mt lebanon...me ben avon and upper st clair and altoona...
Lots of good BBQ around here. You have to be careful though. If you know that BBQ means smoked low and slow not boiled then seared on a gas grill there are a few places around the area. Best places are out of the way or roadside that you have to know about. They are seasonal though. Only a few of the "Rib" places in the city have a smoker and you can't go by opinion because most folks around here have grown up with the Chili's type boil and sear crap. One of the seasonal places is The Rib Cage on rt 136 between webster and monongahela. Almost no one sells the Eastern North Carolina vinegar based sauce style BBQ unless it's pulled pork. Thick sauce is king here. I have three smokers and use at least one of them once a week. Doing a brisket next weekend. It's aging in the beer fridge right now. Dropping some cornish hens in some brine tonight for tomorrow night.
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Old 04-20-2012, 08:55 AM   #935
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bbq - Clem's in Blairsville
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Old 04-20-2012, 09:34 AM   #936
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Quote:
Originally Posted by Tenacious Bee

Lots of good BBQ around here. You have to be careful though. If you know that BBQ means smoked low and slow not boiled then seared on a gas grill there are a few places around the area. Best places are out of the way or roadside that you have to know about. They are seasonal though. Only a few of the "Rib" places in the city have a smoker and you can't go by opinion because most folks around here have grown up with the Chili's type boil and sear crap. One of the seasonal places is The Rib Cage on rt 136 between webster and monongahela. Almost no one sells the Eastern North Carolina vinegar based sauce style BBQ unless it's pulled pork. Thick sauce is king here. I have three smokers and use at least one of them once a week. Doing a brisket next weekend. It's aging in the beer fridge right now. Dropping some cornish hens in some brine tonight for tomorrow night.
Doesn't Hog Fathers in WashPa? Two Brothers BBQ outside of Bridgeville is awesome.
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Old 04-20-2012, 10:03 AM   #937
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I like Pittsburgh Barbecue Company. They have several outdoor smokers that can smoke full pigs. They also have chicken and brisket. They make all there own sides. It is on Banksville Rd. and now they have a Murrysville location as well.

http://www.pghbbq.com/
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Old 04-20-2012, 10:04 AM   #938
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Quote:
Originally Posted by Blinden View Post
We have this joint up here that us simply world's best bbq. Thing is, it's only available about once every two years or so for a month .

The rest of the time they just sell really great hamburgers and chicken nuggets.
I remember the name now, it's called MacDonald's. Apparently there is more then one of them.

Quote:
Originally Posted by yinzer_99 View Post
bbq - Clem's in Blairsville
Clem's is our Valentine's day tradition. I think I could just drink the sauce if I was in the mood.
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Old 04-20-2012, 10:08 AM   #939
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Just remembered that I still have that $150 sunglass hut gift card I havent used (usable online, too). The balance doesnt reduce over time. Last time I mentioned it here, I got a $20 offer. Anyone have $21??? PM Me
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Old 04-20-2012, 10:33 AM   #940
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Old 04-20-2012, 10:46 AM   #941
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Quote:
Originally Posted by The1SloR/T View Post
Thinking of picking up some sway bars in the near future.

I love the way the car rides but hate the body roll, Would sway bars help or is it not even worth the money?
I do not want to change the springs, struts, bushings, etc. ( basically I want the same ride feel but less roll )
Get the biggest freaking front swaybar you can. On the GD chassis, you could fit one from a Tribeca which is 25mm I think.
http://legacygt.com/forums/showthrea...ar-111718.html

Or go even bigger. Front strut cars need less body roll. Plain and simple. Then upgrade the rear if you want.
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Old 04-20-2012, 10:48 AM   #942
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Quote:
Originally Posted by DILLIGAF Racing View Post
Doesn't Hog Fathers in WashPa? Two Brothers BBQ outside of Bridgeville is awesome.


Hogfather's has a smoker. Their stuff is pretty good. Their BBQ shrimp is made with a spicy sauce sweetened with allspice. That's how they do it in Brazil.

If you anyone wants to make your own it's not that hard. No need for a smoker. A weber kettle does a great job. do as follows.

First prepare the meat. Baby backs are easiest as they do not require much trimming. Whatever you choose remove the membrane on the back. Don't use a knife. Stick a flathead screw driver on the short end and pry up the corner. Use a paper towel for friction and peel it right off. First few times you may have to use the screwdriver a few time if you tear it off short. Apply whatever rub you like, put each slab in a freezer bag and toss in the fridge.

Now for the grill.
Remove top grate.
Clean any ash from the grill.
Pile two generous handfuls of charcoal on one side packed as tightly as you can but leave flat on top.
Place a pie pan half full of water against the pile. I use the disposable type.
Turn your chimney upside down and get five briquettes going. (if you use charcoal starter stop here) Just to were the edges turn white.
Place the hot coals on top of the pile.
Place hickory wood chips on top. One or two of the larger ones is all you need.
Replace top grate.
Open top and bottom vents about a 16th of an inch and cover.
Let the grate heat up, remove cover and scrape the part of the grate over the coals. Rotate grate about a half turn and repeat.
Rotate the grate so that the scraped side is opposite the coals. If you have a folding grate make sure that when done rotating that one of the flaps is right over the coals. If you do not have that type of grate then make sure that one of the handle portion is over the coals. This allows you to stir or add wood if needed.

Place meat bone side down on grate as far away from coals as possible.
Stick a meat thermometer through on of the vent slots. Most have a spring loaded stop that allows you to control the length. You want the tip at grate level.
Make sure you lid is on good without the accessory hanger that fits over the grill lip.
If you use the charcoal amounts I described your temp should be around 225 without any fiddling. Allow 25 minutes or so for the temp to stabilize to get a real idea of cook temp. While 225 is ideal anything over 200 and under 235 is okay.
Now you can do whatever you want for the next three hours. I usually drink beer,cognac and smoke a big cigar.NO PEAKING!! It causes temperature spikes that last for like 20 minutes.
At the end of three hours remove the meat , set in a pan with foil just laying on top for ten minutes.
Wrap each slab in foil . You want to wrap it loosely leaving a decent sized sliver at the top. Poor in as much pure apple juice as you can without it spilling out and seal.
Put back on smoker for two hours. Again NO PEAKING.
Drink more beer.
Remove after two hours and allow it to rest again for ten minutes.
remove from foil.
Brush on favorite sauce. I make my own but most times I just go with Sweet Baby Ray's. If you like it hot add cayenne pepper flakes to your liking and simmer the sauce. The longer you simmer the hotter it will be.
Put back on grill for an hour. I usually open the vents up half way the last 15 minutes to caramelize the sauce.

Done. Let them rest again before trimming. I usually cut them into single bones taking care to split the difference between each bone by half.

These will be full of flavor and fall off the bone tender. They will also be as good or better than any rib joints aside from what the sauce adds. The sauce is the big thing at competitions. After a few smokes everyone can get the texture right.

Quote:
Originally Posted by turbocat View Post
I like Pittsburgh Barbecue Company. They have several outdoor smokers that can smoke full pigs. They also have chicken and brisket. They make all there own sides. It is on Banksville Rd. and now they have a Murrysville location as well.

http://www.pghbbq.com/
Best in town in my opinion.

Last edited by Tenacious Bee; 04-20-2012 at 11:04 AM.
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Old 04-20-2012, 11:01 AM   #943
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I actually have the stock one on now. Wish i still had my perrin but sold it a while back. Hes saying theres a crack on the cat on the stock one. May jus have to buy aftermarket but was jus hoping someone had a stock laying around.
I would still suggest you go elsewhere. If I remember right the actual pipe is inside of a two piece heat shield . If he is seeing exhaust you most likely just need a gasket. He is still doing a visual where most place check for a cel, hook you up to obd get the ready code and seeya. If you do not have a cel just go elsewhere.
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Old 04-20-2012, 11:10 AM   #944
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hey bee, you ever go to NO BuLL BBQ in belle vernon on rt 51 south? I really like the sauce, the HOT isnt hot just a little tang. i believe he smokes. the brisket is real good along with the ribs and pulled pork. he has whats called "pig wings" and whatever they really are they are superb. i always stop in there on my way to Deep Creek.
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Old 04-20-2012, 11:30 AM   #945
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Originally Posted by slowgenius View Post
hey bee, you ever go to NO BuLL BBQ in belle vernon on rt 51 south? I really like the sauce, the HOT isnt hot just a little tang. i believe he smokes. the brisket is real good along with the ribs and pulled pork. he has whats called "pig wings" and whatever they really are they are superb. i always stop in there on my way to Deep Creek.
Good spot !! Russ is the owner I think ? Didn't know he had the pig wings. Pig wings are ham shanks. Like a meat lollipop. Some of the guys in the smoking forum I post in have done them. I can't find them but a local (to me) butcher near carmichaels can get them I am told.
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Old 04-20-2012, 11:34 AM   #946
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@ Meat Lolipop! yeah those things are like crack. I smoke ribs and brisket and i am refining my methods. We will have to do a bring your ribs/brisket to the meet, meet. Or maybe for the PVGP.
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Old 04-20-2012, 11:45 AM   #947
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one of my good friends here once a year buys several hundred lbs of meat for a 2 day bbq where everyone else bring good beer or desert type things. he has the smoker running the whole time. geeks it out and using PID temperature control on a fan to keep the draft right and keep it at 220F. it's a tall smoker and he has somehow got it to be 220F throughout the whole thing with the fan, but it's taken a few years. he's had it as electric, house gas, and LPG and just charcoal seems the best. seems pretty easy, though it does use up wood faster than it did when he was just keeping it at temp manually. he does the sear and serve on a bunch of other meats too, but the smoked stuff is amazing. pretty much the only time i ever eat brisket or ribs is at his place. i just love the smell.

i only have the weber 2' diameter ufo. is that a kettle? good stuff!
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Old 04-20-2012, 12:08 PM   #948
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Since we are on the subject, a place in Homestead, 8th avenue called Smoke is pretty good. They have some pork and chicken tacos with smoked meat in them. Closed mondays i believe.
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Old 04-20-2012, 12:14 PM   #949
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Originally Posted by slowgenius View Post
@ Meat Lolipop! yeah those things are like crack. I smoke ribs and brisket and i am refining my methods. We will have to do a bring your ribs/brisket to the meet, meet. Or maybe for the PVGP.
I have trouble getting the whole "packer". I either get the flat at Sams or the point from giant Eagle. I like to smoke the whole packer then slice the point off and smoke it separate to make burnt ends. I got a whole one aging now though.

Quote:
Originally Posted by glhs377 View Post
one of my good friends here once a year buys several hundred lbs of meat for a 2 day bbq where everyone else bring good beer or desert type things. he has the smoker running the whole time. geeks it out and using PID temperature control on a fan to keep the draft right and keep it at 220F. it's a tall smoker and he has somehow got it to be 220F throughout the whole thing with the fan, but it's taken a few years. he's had it as electric, house gas, and LPG and just charcoal seems the best. seems pretty easy, though it does use up wood faster than it did when he was just keeping it at temp manually. he does the sear and serve on a bunch of other meats too, but the smoked stuff is amazing. pretty much the only time i ever eat brisket or ribs is at his place. i just love the smell.

i only have the weber 2' diameter ufo. is that a kettle? good stuff!
That fan thing is called an iQue. Allows the precise control of a pellet or electric smoker on a weber or similar set up.. Once you know your grill you don't really need one but they are nice to have. Smoky Joe is pretty small but if you can get a slab on half you can reduce the charcoal and pull it off. Those are great for searing steak. Even my 18" waste a ton of charcoal when I do steaks on it.

Edit, is that ufo thing gas ? You need a charcoal grill to smoke low and slow. You can do it with gas but....

Last edited by Tenacious Bee; 04-20-2012 at 12:29 PM.
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Old 04-20-2012, 12:54 PM   #950
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Damnit guys.. I'm f'in starving now.
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