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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 07-23-2011, 10:50 PM   #16
The Grill Sergeant
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please forgive me... Im ignorant. Abt stands 4 what. It looks more than yummy & i have cream cheese &ppin the freezer!
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Unread 07-23-2011, 11:30 PM   #17
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Grill Sgt - Atomic Buffalo Turd, which is what it looks like. But it sure doesn't taste like it.

And NEVER rub your eyes if they start itching after you cut those jalapenos. It's like being sprayed in the face by the cops.
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Unread 07-24-2011, 01:49 AM   #18
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Yessir! That's how its done! Great job!

I leave the stems on... makes for a nice little handle...

Cheers!
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Unread 07-24-2011, 01:50 AM   #19
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Oh yeah... double up on the gloves..
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Unread 07-24-2011, 06:50 AM   #20
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I want some of those.......How long did you cook them and at what temp?


Quote:
Originally Posted by jeffsee View Post
And....the money shots......


Nice and finished on the smoker.


And a few plated.

People came LOOKING for me to tell me how much they liked them.
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Unread 07-24-2011, 12:01 PM   #21
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those look really tastey
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Unread 07-24-2011, 12:46 PM   #22
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Quote:
Originally Posted by jeffsee View Post

Ready to get de-seeded and deveined....ready for a quick soak in water......
Why the quick soak in the water?????
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Unread 07-24-2011, 12:54 PM   #23
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Looks great.. I some pulled pork in the freezer I think i know what I'm smoking next weekend.
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Unread 07-24-2011, 01:30 PM   #24
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Ya done good!
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Unread 07-24-2011, 02:00 PM   #25
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Quote:
Originally Posted by Pappy View Post
Why the quick soak in the water?????
Somebody told me quick soak pulled a bit of heat out.
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Unread 07-24-2011, 02:01 PM   #26
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Quote:
Originally Posted by bigabyte View Post
Ya done good!
Thanks, Chris.

They came out SO good. The best part is when people think it is MY original idea/recipe.
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Unread 07-24-2011, 02:02 PM   #27
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Quote:
Originally Posted by Pappy View Post
I want some of those.......How long did you cook them and at what temp?
These went about 1:15-1:25 at between 225 and 255. The second rack went about 1:25 and I just pulled once the bacon crisped a bit.
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Unread 07-24-2011, 02:29 PM   #28
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Quote:
Originally Posted by jeffsee View Post
Somebody told me quick soak pulled a bit of heat out.
I also heard that the longer it cooks, the less heat it has.
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Unread 07-24-2011, 02:30 PM   #29
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Quote:
Originally Posted by jeffsee View Post
These went about 1:15-1:25 at between 225 and 255. The second rack went about 1:25 and I just pulled once the bacon crisped a bit.
That's why I asked. Some I have seen looked a little on the raw side.
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