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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-06-2011, 07:24 PM   #1
jeffsee
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Thumbs up IBTs - Oh Yeah!

Since the fatty went so well this morning, I decided to cook up some IBTs - a personal favorite. Not a how-to this time, since I've done that before - just a looksy.


Surprisingly fresh (for this time of year in Wisconsin) japs.


I'm ready for my close-up, Mr. See.


And on the smoker...


You know, this UDS of mine does so well, that I think I might just sell my 18.5" WSM.













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Old 11-06-2011, 07:26 PM   #2
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Old 11-06-2011, 07:27 PM   #3
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IBT??

Look good to me.
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Old 11-06-2011, 07:29 PM   #4
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Ugh, those look horrible!
Please send to me so I can dispose of them properly.

Good Job!
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Old 11-06-2011, 07:29 PM   #5
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Quote:
Originally Posted by LMAJ View Post
IBT??

Look good to me.
Italian Buffalo Turds.

I never thought I'd say this, but I think I had a tad bit too much rub on these.
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Old 11-07-2011, 06:27 AM   #6
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Looks really good!
Whats the recipe and what makes them Italian?
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Old 11-07-2011, 06:54 AM   #7
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I was confused too! Need more info.
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Old 11-07-2011, 07:10 AM   #8
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So, is the queso dip mixed with Italian sausage? They look good!
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Old 11-07-2011, 07:18 AM   #9
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Where I come from IBT meant Itty Bitty Ti.... never mind.
Those look good!
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Old 11-07-2011, 07:55 AM   #10
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Nice...but I'm curious like the rest.
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Old 11-07-2011, 08:11 AM   #11
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What makes them Italian?
I can taste the rub from here.
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Old 11-07-2011, 08:45 AM   #12
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Quote:
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What makes them Italian?
The guy making them!!
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Old 11-07-2011, 08:58 AM   #13
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OMG those look awesome. 1 more thing I need to steal from this site.
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Old 11-07-2011, 10:19 AM   #14
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IBT ABT ZBT. Whatever, they look YUMMY!!!!
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Old 11-07-2011, 10:31 AM   #15
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Quote:
Originally Posted by wnkt View Post
Looks really good!
Whats the recipe and what makes them Italian?
here is the recipe
http://www.bbq-brethren.com/forum/sh...d.php?t=113620
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