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Hello from Berlin, Germany

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  • Skip
    replied
    Welcome from Minnesota.

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  • Santamarina
    replied
    Welcome from California! I’ve been to Berlin a couple times. Always a great time. Welcome to The Pit!

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  • Stuey1515
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    Welcome from Oz, you will like it here

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  • florent
    commented on 's reply
    I'm not cooking lamb for 50 people, this bbq already happened last week i made pulled pork and kept it simple

  • 58limited
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    Welcome!

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  • willxfmr
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    Welcome from Wisconsin. Glad you could join us!

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  • swartzster
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    Welcome from Washington state

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  • bbqLuv
    replied
    Greetings from NW Oregon, USA

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  • Redwng
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    Welcome from St. Cloud, FL.

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  • HawkerXP
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    Welcome to the Pit!

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  • FireMan
    replied
    Well, I’ve got things a little back buttwards, cuz I read yer other One Lamb post first. I think you need to rethink yer menu a bit. Ol’ jfmorris sorta touched on things when he said he needed an offset & two kettles. It’s not just the real estate of the cookers he’s alluding to it’s what’s occupyin the cooker acreage that needs a little amendin as enough meat to feed 50+ peeps. Work a bit at it, it will be fine. Welcome, eat good & have fun.

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  • RonB
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    Welcome to The Pit.

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  • Draznnl
    commented on 's reply
    Sounds great. Congratulations on a job well done.

  • LA Pork Butt
    replied
    Welcome to the Pit from Dallas, Texas, USA!

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  • florent
    commented on 's reply
    20 pounds or so of pulled pork (4 butts, although the cut is different here I think, no bones), and probably around 4 pounds of bacon, plus 3kg or so of pulled jackfruit for the vegetarians.

    I supprisingly had leftovers (who am I to complain). but people loved it. one of the bridesmaid take it upon herself to pack enough leftover for the bridal party lunch before the wedding... heard a lot of good things on the next day

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