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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 08-21-2011, 02:20 PM   #1
thirdeye
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Default Been To A Class ~ Been To A Comp ~ Been Home 2 Hours And...

...I already have a smoker fired up to smoke two pieces of pork belly that was curing while I've been gone. It don't get much better than this does it?
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Unread 08-21-2011, 02:24 PM   #2
NorthwestBBQ
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No, it doesn't.
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Unread 08-21-2011, 02:39 PM   #3
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Yes, it will....when you eat those pork bellies...
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Unread 08-21-2011, 05:27 PM   #4
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You may be my hero, lol. Go get'em tiger......

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Unread 08-21-2011, 06:17 PM   #5
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I'm waiting I know photos to come.
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Unread 08-21-2011, 06:21 PM   #6
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You're addicted!
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Unread 08-21-2011, 07:32 PM   #7
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There is programs to help you with that.....sounds like a perfect day.
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Unread 08-21-2011, 07:45 PM   #8
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Sounds like a great weekend alltogether.
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Unread 08-21-2011, 09:15 PM   #9
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You are a fanatic! FANATIC! (In a good way, of course.)
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Unread 08-21-2011, 09:24 PM   #10
thirdeye
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Quote:
Originally Posted by bam View Post
I'm waiting I know photos to come.


Here it is just off the smoker. About 3-1/2 hours at 190° with maple and cherry. The internal was 155°. It's proper to let it chill overnight, then sample. But I'm not always proper.....


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Unread 08-21-2011, 09:25 PM   #11
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Do what we all Love Brother....Cook it
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Unread 08-21-2011, 10:00 PM   #12
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Absolutely DIVINE!
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Unread 08-21-2011, 10:23 PM   #13
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good looking slab there. chill overnight, it slices much cleaner
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Unread 08-21-2011, 10:27 PM   #14
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Addiction, but a nice one!
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Unread 08-22-2011, 09:40 AM   #15
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