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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 03-15-2013, 05:50 AM   #1
Phubar
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Default "Happy Phriday Pharkers,what's Smoking this Weekend?"

Tonight porkbelly at Padawan's Place...rest of the weekend I don't know yet.


Have Phun y'all!
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Unread 03-15-2013, 06:15 AM   #2
beercuer
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Perhaps some convoluted creation for the Aussie style Throw Down. Starts Sunday, right?
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Unread 03-15-2013, 06:20 AM   #3
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Oh just some ol hamboogers with a fried egg on top, spinach and arugula salad
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Unread 03-15-2013, 06:21 AM   #4
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Gonna get some chuckies on, hopefully today for use this weekend.....
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Unread 03-15-2013, 06:23 AM   #5
posey's_pork_pit
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I'm going to try a rotisserie pork loin ~ low and slow with the lid off. It sure did rock the chicken last weekend!
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Unread 03-15-2013, 07:15 AM   #6
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We are having an extended family & guests celebration on Sunday: 3@15# briskets, 18 racks of spares and 60 chicken 1/4's, plus beans, mac-n-cheese, cloeslaw & cobblers. Pics coming.
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Unread 03-15-2013, 08:48 AM   #7
JandJbuidasmoker
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Dave, what time do I need to be there again??? lol
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Unread 03-15-2013, 08:54 AM   #8
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I should have the refurbish on my Bandera finished today or early tomorrow.
First will be a test run with canned biscuits to check for hot/cold spots and I'll probably do a fatty at the same time.
If I like what I see, on Sunday it'll be 2 racks of ribs and a pork butt.
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Unread 03-15-2013, 08:56 AM   #9
CharredApron
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Pastrami, can't wait!
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Unread 03-15-2013, 08:58 AM   #10
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First pizza ever on the kettle tonight and a corned beef brisket (pastrami) on Sunday! We'll get to see if our grandson likes that as much as the naked fatty he scarfed down last time he visited.
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Unread 03-15-2013, 09:20 AM   #11
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Snack sticks and I am going to try Scotch eggs!
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Unread 03-15-2013, 09:37 AM   #12
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I'm doing an overnight smoke of 2 briskets. Chili cook-off tomorrow. My first food competition actually.
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Unread 03-15-2013, 09:48 AM   #13
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My son, his wife (with my first grandchild in the oven so to speak), and their dog will be in for a visit this weekend. Tonight my son has requested boiled crawfish with all the fixings. My daughter in-law is a Texas girl who loves brisket so that is on the menu Saturday. I am still not confident with my brisket skills, so I'm not sure how I am going to approach that.
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Unread 03-15-2013, 09:50 AM   #14
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Quote:
Originally Posted by onexchef View Post
My son, his wife (with my first grandchild in the oven so to speak), and their dog will be in for a visit this weekend. Tonight my son has requested boiled crawfish with all the fixings. My daughter in-law is a Texas girl who loves brisket so that is on the menu Saturday. I am still not confident with my brisket skills, so I'm not sure how I am going to approach that.
Brisket isn't too hard once you get the hang of it. Just use a nice salt/pepper rub, then wait for the internal temp to reach 195. Sounds like a fun and filling weekend! Have a good time!
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Unread 03-15-2013, 09:59 AM   #15
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Tonight we are prepping for a Jambalaya cook off tomorrow...

so that will take the rest of the weekend to recouperate.... you know.. chop a little, drink a little, chop a little, drink a little, then.... cook a little, drink a little, cook a little, drink a little. It ends up with just drinkin'.....

might do some chickens on Sunday....
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