[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1234[5]678910 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 19:48:40 05/16/02 Thu
Author: Peter
Author Host/IP: Guelph-ppp3514875.sympatico.ca /
Subject: Re: Paris Competition.....
In reply to: BBQfan1 's message, "Re: Paris Competition....." on 13:42:34 05/16/02 Thu

I am truly sorry to have to pass up Paris this year but June 8 is Sylvie's 40th and the BIG party plan is well underway. I do have July 20th marked for Brantford. Anyone know how many units of Brantford currency are required to enter? LOL
Qfan, tell me how that brisket point comes out. I've been playing a bit with brisket lately and would be interested in comparing notes. Got one planned for Sat. morning about 6 lb and looking for a new rub/sauce to try. Buttery does sound good to make up for the lack of a fat cap.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.