It is currently Mon May 02, 2016 6:00 am

All times are UTC

Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

 Page 1 of 1 [ 1 post ] 
Author Message
 Post subject: The Chemistry of the Barbecue “Stall”
PostPosted: Tue Sep 04, 2012 8:20 pm 
User avatar

Joined: Tue Apr 24, 2012 7:32 pm
Posts: 103
Thous some on this forum might appreciate a little kitchen chemistry. Traditionalist click your back browser button. <smile> Don't say I didn't warn you.

Display posts from previous:  Sort by  
 Page 1 of 1 [ 1 post ] 

All times are UTC

Who is online

Users browsing this forum: No registered users and 2 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to: