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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 01-28-2013, 08:07 PM   #16
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX

Remember the movie Julie and Julia? I would love to take a year off and cook every single recipe in APL's Serious BBQ cookbook - I could even blog about it, right here.

Until then, maybe a little French KISS.
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Old 01-28-2013, 09:14 PM   #17
jmoney7269's Avatar
Join Date: 02-07-11
Location: brenham, texas

Originally Posted by Bludawg View Post
When I stared cooking 30 yrs ago I was all about the Kiss, then I found my self on a slippery slope trying all sorts of stupid stuff with all the snake oil that came along. My BBQ changed but not for the better. A few yrs ago I was visiting some family in Fl while there my Cousin dropped a butt and some bones on the pit knowing I loves My "Q". I was dreading the meal he did no prep beyond S&P. After the first bite,the light bulb got jarred and came back on. I was tasting the "Q" I grew up on the best stuff I ever ate. Upon returning home I filed the trash can with all the snake oil. .... Now I concentrate on the texture( tenderness) and the flavor that comes from the smoke and how temperature affects these things. 300 deg seems to be my magic number. Rubs are S&P, Season salt, and Montreal steak, Old bay and the Dirty Dalmatian. injections are limited to Butter( Poultry) and Canola oil(Poorly marbled select briskets) I even quit pealing my ribs. Heat and Meat K.I.S.S.all the way!!
This is a very good post! I think I get lost in the Rigmarole myself sometimes!
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