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Old 02-18-2007, 06:32 PM   #1
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Newb from Indy, checking in

Hello group!

My name is Justin, 31, from Indy.

While surfing around the web for a steak rub, I landed on a thread in which GB provided a rub that I ended up trying. It was fantastic, and I wanted to thank that user for their suggestion...butr couldnt PM them without registering, naturally. So I figured I would sign up, Thank GB, and hang out here for while and try to learn some things.

I usually hang out in forums that involve areas of interest where I can provide others with information. This is the first time where I know nothing, and am a complete rookie. I look forward to learning a few things here, and once I become a little more familiar with the place, Will begin joining discussions and asking questions.

Thanks!

Justin

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Old 02-18-2007, 07:04 PM   #2
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Welcome Justin, you have joined a great site, enjoy ! Barb !
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Old 02-18-2007, 09:55 PM   #3
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Welcome, glad you are joining us.
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Old 02-18-2007, 10:10 PM   #4
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Come on in, Justin. It's great here. You'll have loads of fun and learn lots.
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Old 02-18-2007, 11:11 PM   #5
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Welcome aboard fellow Hoosier!
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Old 02-19-2007, 02:52 AM   #6
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Hi Justin, welcome to DC! I am sure you will find this site beneficial. Have a nice time here!
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Old 02-19-2007, 03:02 AM   #7
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Hi and welcome!
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Old 02-19-2007, 05:56 AM   #8
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Thanks everyone!

I noticed quite the infulx of new members here in the last few days before I joined, and a few the same day, so i didnt expect much of a reply! Thank for the warm welcome, Cant wait to get my feet wet.....And hello SizzlininIN! I figured I couldnt be the only hoosier in here :)
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Old 02-19-2007, 09:25 AM   #9
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No there's several of us spread out. Again, welcome!
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Old 02-19-2007, 09:28 AM   #10
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Welcome Justin! I am so happy you like the rub. I love that stuff so much I could almost eat it with a spoon

Before you know it you will be giving out advice here like the most seasoned (yes the bad pun was intended) pro.
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Old 02-19-2007, 10:15 AM   #11
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Hey Justin! Welcome!!

Dont worry - GB's not going anywhere - we won't let him ever leave!
(well, that, and he's an admin!)

It's great to have you here!
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Old 02-19-2007, 02:09 PM   #12
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Hello Justin and welcome to DC.
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Old 02-19-2007, 04:28 PM   #13
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http://to all of the new comers. Sorry I'm taking the lazy way out and not naming everyone but it just proves what a good site this is that it grows steadily every day.
I do hope you all enjoy yourselves. I am constantly heartwarmed by everyone's kindness, humour, care and helpfulness.
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Old 02-20-2007, 11:16 AM   #14
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Welcome aboard!
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Old 02-20-2007, 12:20 PM   #15
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Quote:
Originally Posted by GB
Welcome Justin! I am so happy you like the rub. I love that stuff so much I could almost eat it with a spoon

Before you know it you will be giving out advice here like the most seasoned (yes the bad pun was intended) pro.
Okay.... whats the rub GB or do I have to sift through your 11,742 post to find it
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Old 02-20-2007, 01:43 PM   #16
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Twist my arm Sizz

2 parts fresh ground black pepper
2 parts lemon pepper
2 parts cayenne pepper
2 parts chili powder
2 parts dry mustard
2 parts light brown sugar
1 part tsp garlic powder
Pinch of cinnamon
Pinch of salt
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Old 02-20-2007, 04:31 PM   #17
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Welcome to the group! Enjoy!
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Old 02-21-2007, 08:29 PM   #18
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Thanks again everyone for th warm welcome! I cant wait to get my feet wet aroundhere. I work in racing, and am in a hectic part of the season right now (off season that is), and am finding it hard to find time to pop in here. But i havent forgotten about it, and am lookinf forward to mor regular visits!

Justin
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Old 02-21-2007, 08:57 PM   #19
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Quote:
Originally Posted by GB
Twist my arm Sizz

2 parts fresh ground black pepper
2 parts lemon pepper
2 parts cayenne pepper
2 parts chili powder
2 parts dry mustard
2 parts light brown sugar
1 part tsp garlic powder
Pinch of cinnamon
Pinch of salt
Thanks GB....sounds wonderful!
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Old 02-22-2007, 06:09 AM   #20
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Quote:
Originally Posted by SizzlininIN
Thanks GB....sounds wonderful!

It IS~! My cooking knowledge is minimal, and it was very easy to do and tasted great. I was only missing one ingredient, but improvised a little and it was outstanding. I will track down the missing ingredient and try again the way GB wrote it above.
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