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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-07-2011, 11:01 AM   #16
devious
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I am sad reading this post by this Pitmaster T guy. Long live Barbafunkaramaque!! Maybe one day his funkiness will return to us
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Unread 04-07-2011, 11:26 AM   #17
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Quote:
Originally Posted by Bamabuzzard View Post

People need to lighten up a bit. This is bbq not frickin' Bible Theology.
Amen brotha!
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Unread 04-07-2011, 11:35 AM   #18
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I actually don't wrap it in foil . I lay my but on it make clean up a lot easier. But here late I use alum pans for buttts 3 butts will fit in a large alum pan perfect
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Unread 04-07-2011, 12:09 PM   #19
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Quote:
Originally Posted by Bamabuzzard View Post
Donnie, is this your new handle? The wife and I will be in Dickinson, TX Saturday. Are there any good BBQ joints you'd recommend for us? Thanks in advance.
Well... no. Themas in Houston, maybe Papa's BBQ. Too bad you are opt coming down 45.

Why are you coming here? I think I will be cleaning my pit at the church that day.
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Unread 04-07-2011, 12:16 PM   #20
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Quote:
Originally Posted by Pitmaster T View Post
Well... no. Themas in Houston, maybe Papa's BBQ. Too bad you are opt coming down 45.

Why are you coming here? I think I will be cleaning my pit at the church that day.

Looking to buy a vehicle for my wife. Renting a vehicle to drive down from Shreveport with anticipation of coming back with the new one.
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Unread 04-07-2011, 01:43 PM   #21
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No Texas Carpetbagger is gonna change MY ways!
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Unread 04-07-2011, 02:56 PM   #22
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Quote:
Originally Posted by leanza View Post
No Texas Carpetbagger is gonna change MY ways!
This makes me sad. I am thinking of how Popdaddy would have called me up on the bagphone and told to type "Texas carpet...." as a response. Gosh I miss him. :-(
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Unread 04-07-2011, 03:14 PM   #23
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I find your statement that there is more than one way to cook BBQ extremely dogmatic and closed minded. I am reporting this post to the mods.
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Unread 04-07-2011, 03:18 PM   #24
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Quote:
Originally Posted by Pitmaster T View Post
This makes me sad. I am thinking of how Popdaddy would have called me up on the bagphone and told to type "Texas carpet...." as a response. Gosh I miss him. :-(
Well if you are ever sitting around the weegie board channeling Popdaddy let him know that The FunkyBuzzard from Bama is about to try the Night Train brisket next weekend. I'm not going to waste hundreds of dollars on experimenting on my smoker when I can take a ride on The Night Train and have Funky Cold Medina going on up in my Baby......Stumps that is.
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Unread 04-07-2011, 03:21 PM   #25
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Foil is good here at my house.
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Unread 04-07-2011, 03:25 PM   #26
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I am going to start foiling to make my meat more shiny. I hears women are attracted to shiny brisket.
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Unread 04-07-2011, 03:27 PM   #27
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Don't forget sparkly. Huge bonus.
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Unread 04-07-2011, 03:50 PM   #28
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Sometimes, foil has it's place.


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Unread 04-07-2011, 03:57 PM   #29
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As funky as I am, I appreciate the ease of typing "Pitmaster T" as opposed to "Barbequefunkaramique"(sp?) so thanks, Donny. (I know you'll stay funky. )

Anyway, I've read much about tweaking rubs for different techniques, but I must've missed what these tweaks specifically are, with the exception of the never-ending debate about sugars and higher temps.

For instance, I had a 13 pound packer turn out pretty dern good after 12 hrs in my little wsm last friday night, but after a long rest in the foil, I had to put it in the oven for a good bit to get the bark back. By the way, this was the first time I've ever applied some of the ingredients you've shared (ie. Montreal SS, Lawry's), in a three stage fashion and everyone was pretty happy with the taste, so thanks.

I think one of my problems was that I just had too thick a layer on, but any tips would be really appreciated.
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Unread 04-07-2011, 05:48 PM   #30
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Good post Donnie!

Great Tool to have at one's disposal.

To Use or Not To Use is a cook's personal choice.

Great Q To ALL!

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