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Old 03-17-2012, 08:57 PM   #3
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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My pastrami is on the cooker as we speak, it will be lunch at work tomorrow. I'm trying cherry and Jack Daniels chips this go-round. Today however, I snuck out of work for about an hour to a neighborhood tavern that had free corned beef lunches and green beer. So the only photo I have is a grainy cell phone pic.




My buddy was helping out in the kitchen for this feed and they started cooking late last night.... 10 briskets, boiled red potatoes and a bunch of cabbage. I got the first plate at 11:45am and it was delicious . He also made a hot Oriental mustard as a condiment, which is an unusual combination, but it was not bad. Not bad at all.
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~thirdeye~

Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal, SnS Deluxe Kettle

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Barbecue is not rocket surgery
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