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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 12-13-2012, 02:38 PM   #31
R2Egg2Q
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Quote:
Originally Posted by Boshizzle View Post
Wow, great looking food! Two questions:

How did you hold the brisket before serving?
How do you stay so fit eating great looking food like that?
Thanks Joe! Answers to your questions:

1. Brisket was foiled & stuck in a cooler that was preheated with near boiling water, water emptied, and surrounded by old towels. I wish I had a Cambro but I keep missing out on CL deals on them. It was held for 3 1/2 hrs.

2. I think I inherited my Dad's metabolism. :). Acid reflux also kind of helps keep me eat smaller portions.
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Unread 12-13-2012, 02:43 PM   #32
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Everything looks great, but my mouths watering over the wings! Did you cook those direct? How did you cook them?
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Unread 12-13-2012, 03:06 PM   #33
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Quote:
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Everything looks great, but my mouths watering over the wings! Did you cook those direct? How did you cook them?
They were cooked indirect using the APL recipe: http://www.bbq-brethren.com/forum/sh...d.php?t=102533

Rub only on the batch on the left. Sauce only on the batch on the right. Both batches were well received.
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Unread 12-13-2012, 04:19 PM   #34
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Quote:
Originally Posted by R2Egg2Q View Post
They were cooked indirect using the APL recipe: http://www.bbq-brethren.com/forum/sh...d.php?t=102533

Rub only on the batch on the left. Sauce only on the batch on the right. Both batches were well received.
This *WILL* be cooked next week when I get home from work!

Something to look forward to again!

Thanks for the link!
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Unread 12-13-2012, 04:58 PM   #35
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Good heavens...Nice work.
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Unread 12-13-2012, 05:21 PM   #36
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Great cooking John... How the heck do you stay so thin?
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Unread 12-13-2012, 05:25 PM   #37
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Quote:
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Good heavens...Nice work.
Ah Ryan, seeing your name reminds me that I forgot to mention I used a 50/50 combo of Rub Co Original & Santa Maria rubs on the beef ribs! Actually I also used the rubs on a reverse seared tri tip at the same time as those wings but I forgot to take a pic. D'oh!
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Unread 12-13-2012, 05:30 PM   #38
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Fantastic Cooks Sir!
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Unread 12-13-2012, 07:26 PM   #39
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I don't even know if I like lamb and I want some. All looks great!
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Unread 12-13-2012, 08:52 PM   #40
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Bravo! Feast-o-rama
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