We've been cooking up a brand new sister forum for R2R!

[fishguy242]

 

[Unregistered1]

Sponsored by.....

 

[bday1335]

Oh great... looks like I'll be going from FAT2FATTER !!

 

[LRT]

I feel like a fool haha.

But have you ever had smoked wings bro hahahaha

 

[UkiahTheTurtle]

Great April fools joke

 

[LRT]

 

[sfin52]

We're REALLY EXCITED about this!! It's been in the works for a while, but we wanted to get the recipe just right!! We let the idea marinate for a bit and ran it by a few people, and while we admit that the concept was a little raw at first, we feel like we've finally got it to a point that it's well done!!

And now, we're ready to roll this one out with all the trimmings!

Rev and the staff at R2R will be launching a BRAND NEW grilling forum for all of you pitbosses out there!!

We're calling it Beef2Beef!!!

What do you think of the logo??

 

[JCOLE]

Do it!!! I am ready. Been itching to post FGS(Full Grill Shots)!!

 

[iMi]

This is why I hate April fools shenanigans. People come out with these brilliant ideas, I get excited and then it turns out none of it is real. Agh... Now I have to return the special-order apron. Thanks, guys... LOL

 

[Doctorgori]

 

[dvgyfresh]

Lol next it’ll be a plant forum for leaf2leaf then an adult site called ..(rhymes with reef)

 

[IKD]

Love it! Can we start planning a Pork2Fork forum next??

 

[Jman76]

Funny, I already belong to a charcuterie forum for wonderful cured meat recipes and process'. I thought cool, might as well add a grilled meat forum to the mix lol

What forum is this you speak of?;Bookworm

 

[Viva'sReef]

What forum is this you speak of?;Bookworm

sausagemaking.org or Cured Meats: Charcuterie FB group. Both pretty good resources for curing all kinds of meats

 

[DesertCitiesReefer]

Can I be a supporter for the B2B as well

 

[Fezbearer]

Swap out arguements about what salt is best for wood.

 

[Daniel@R2R]

sausagemaking.org or Cured Meats: Charcuterie FB group. Both pretty good resources for curing all kinds of meats

Ooo! I'm just getting into sausage making. I may have to check that out... just until we get Beef2Beef content going, of course.

 

[Viva'sReef]

Ooo! I'm just getting into sausage making. I may have to check that out... just until we get Beef2Beef content going, of course.

I'm also just getting into it, not sausages specifically but cured or dried meat overall. So much to take in, it's a little overwhelming at first. Going to start with something simple like a Lonzino or Capocollo. I guess reefing can be that way in the beginning now with all the information available you can really start to go down the rabbit hole with anything really.

 

[austibella]

L.O.L