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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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Old 12-03-2012, 03:12 PM   #16
gtr
somebody shut me the fark up.

 
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Just gorgeous!
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Old 12-03-2012, 04:27 PM   #17
gjmoran
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how tender does that turn out when smoked for a short amount of time? i am a newbie and i always read when cooking but pieces of meat u need to go low and slow. i guess im just confused lol
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Old 12-03-2012, 05:47 PM   #18
Toast
somebody shut me the fark up.

 
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You should use some of that pork and make Nachos!. Enter to Throwndown going on this week.

Great pork and Great pic's!
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Old 12-04-2012, 01:26 AM   #19
This is not your pork!
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Quote:
Originally Posted by gjmoran View Post
how tender does that turn out when smoked for a short amount of time? i am a newbie and i always read when cooking but pieces of meat u need to go low and slow. i guess im just confused lol
It's just tender-goodness! L&S vs. H&F is always relative, H&F for this cook meant anything between 300 and 385°F, which I do not consider that hot. Tenderness almost never is the issue here, but the meat drying out, which happened last week with L&S. Making a lot of experiments yourself is the key to success.
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Old 12-04-2012, 04:12 AM   #20
westy
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Very nicely done sir!
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Old 12-05-2012, 07:53 PM   #21
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Damn man that got my druel factor up!
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