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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 12-08-2012, 11:13 AM   #16
caliking
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Join Date: 01-13-10
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Went freezer diving and found a few boneless beef short ribs, 4 chicken thighs, and a rack of spares. It's all going on the big UDS for a mixed plate sort of thing. Haven't figured which rubs to use, but I might break out the Smokin' Guts Hot for one of 'em.



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Originally Posted by chingador View Post
I am hosting my company's Christmas party at my house tomorrow. I am smoking two whole beef tenderloins on the UDS. I will also be doing a pork and shrimp paella on the Primo XL. I am also going to smoke about 10 links of boudain on the UDS for appetizers.
I'm in P'land too, so if I smell something good I'm inviting myself! That paella sounds awesome.
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Old 12-08-2012, 07:29 PM   #17
HARDWOOD22
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I'm smoking a pork shoulder and a bacon wrapped, cheese filled fatty Sunday.
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Old 12-09-2012, 07:40 AM   #18
BobM
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Change of plans. Made good, old fashioned hamburgers on the kettle Saturday. Making a pork loin today.
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Old 12-09-2012, 11:03 AM   #19
bo_b_q
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Making a load of food to use for the week...just put on two fatties, a 3 lb chuck roast, and a 3 lb brisket flat.

One fatty is for a late lunch today, the other will get chopped up and put into some jambalaya for dinner this week. Chuck roast will get shredded and used for some sammies and probably use some for shredded pork tacos this week. The brisket will be for dinner tonight.
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