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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 01-30-2013, 11:31 AM   #16
Bludawg
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Good video! I admire your ability to resist commentary on stuffing the loin
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Unread 01-30-2013, 11:49 AM   #17
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food pron has reached new heights. Excellent video T.

It always throws me off a bit when people say "I'd hit that" in response to food posts (hint, it actually means something else folks). With that said, it would be extra creepy if somebody threw that out in response to this video, but you know it is coming.

To the woodpile in 10,9,8,7.......
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Unread 01-30-2013, 11:50 AM   #18
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Big props for holding it together.
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Unread 01-30-2013, 05:05 PM   #19
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Good to see you around, Donnie
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Unread 01-30-2013, 05:24 PM   #20
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Good video. I like how you scored the loin.

I'm not as experienced as PT but the one thing I have had success with is using different size wooden spoons to increase my cut if needed (won't tend to cut out to the side like he said) especially if I am stuffing with something other than a sausage link.
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Unread 01-30-2013, 08:42 PM   #21
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Quote:
Originally Posted by BBQMaverick View Post
Good video. I like how you scored the loin.

I'm not as experienced as PT but the one thing I have had success with is using different size wooden spoons to increase my cut if needed (won't tend to cut out to the side like he said) especially if I am stuffing with something other than a sausage link.

Looks like Thirdeye is the expert there. I wanted to do some videos that are kind of entry level... and shoving in a sausage into a pre scored hole like that is as easy as pie.

If you remember, when I did the laydown, that too was kind of a "do it this way, shove some sausge in it, smoke it, then improve later at your own pace" too.

I have seen some great loins here... but this was a simple (although kind of funny) way.

a few tips are... use realy flavorful sausages... not polish, but chappel hill garlic, jalapeno, chorizo and the like.. or of course italian.... but Boudan I didn't like.

Also, I didn't show it but poking the sausage with a toothpick or fork along it sides allows more efficent basting. There is a big difference!
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Unread 02-01-2013, 07:04 AM   #22
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Great video, and awesome comic relief.
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Unread 02-01-2013, 07:25 AM   #23
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Quote:
Originally Posted by Pitmaster T View Post
Looks like Thirdeye is the expert there. I wanted to do some videos that are kind of entry level... and shoving in a sausage into a pre scored hole like that is as easy as pie.

If you remember, when I did the laydown, that too was kind of a "do it this way, shove some sausge in it, smoke it, then improve later at your own pace" too.

I have seen some great loins here... but this was a simple (although kind of funny) way.

a few tips are... use realy flavorful sausages... not polish, but chappel hill garlic, jalapeno, chorizo and the like.. or of course italian.... but Boudan I didn't like.

Also, I didn't show it but poking the sausage with a toothpick or fork along it sides allows more efficent basting. There is a big difference!

Good points on the type of sausage and poking the sausage with a toothpick.
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Unread 02-01-2013, 07:37 AM   #24
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I wanna see more of your alter ego that I saw in the kettle fried chicken video. That one wasn't quite as informative as your others (or maybe because I couldn't understand what he/you were saying), but it made up for it with utter hilarity.
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Unread 02-01-2013, 04:40 PM   #25
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awesome..thanks
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Unread 02-01-2013, 05:42 PM   #26
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Quote:
Originally Posted by Trumpstylz View Post
I wanna see more of your alter ego that I saw in the kettle fried chicken video. That one wasn't quite as informative as your others (or maybe because I couldn't understand what he/you were saying), but it made up for it with utter hilarity.
Thats Mr Frey. I read my class notes as Mr. Frey at times... wakes the kids up and makes them pay attention to the written notes. I sometimes REAALY slur my speech and like to hear them translate.
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Unread 02-01-2013, 05:44 PM   #27
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It had over a thousand views but this version is now on my Popdaddy site (as will all my Videos be going). So... pump this one up guys...

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Unread 02-01-2013, 05:50 PM   #28
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Quote:
Originally Posted by Pitmaster T View Post
It had over a thousand views but this version is now on my Popdaddy site (as will all my Videos be going). So... pump this one up guys...

Pitmaster T's Half Assed BBQ - Kettle Fried Chicken - YouTube
I also realy liked the intro on this one. Good work.
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Unread 02-01-2013, 06:07 PM   #29
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I was laughing so hard I had to watch it the second time before I actually learned anything! Mr. Frey sounds a lot like Wolfman Jack. I'm definitely gonna try that kettle fried chicken recipe. Thanks!
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Unread 02-01-2013, 07:33 PM   #30
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Quote:
Originally Posted by Pitmaster T View Post
It had over a thousand views but this version is now on my Popdaddy site (as will all my Videos be going). So... pump this one up guys...

Pitmaster T's Half Assed BBQ - Kettle Fried Chicken - YouTube

Curious if or how you brine your chicken ?

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