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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 05-05-2013, 08:05 AM   #16
Big George's BBQ
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I love chuck like that wish my famil did I have uswd Sam Adams Lager for that
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Unread 05-05-2013, 08:13 AM   #17
Drunk Monkey
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looks good. What were the est cook times for the different stages? I think this is going to be dinner tonight. Thanks for sharing.
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Unread 05-05-2013, 08:14 AM   #18
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That looks delicious. Wondering if tri tip steaks would work for this, I have a few in the freezer.
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Unread 05-05-2013, 08:49 AM   #19
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Looks like a great meal.......Yum!

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Unread 05-05-2013, 08:50 AM   #20
Shinka
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Looks real good. The peas add nice color to the plate.

I was actually going to make the same today but in the end I just picked up a flat to cook up and I'm about to go foil it now.

Good mealtime have there my friend
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Unread 05-05-2013, 08:50 AM   #21
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Quote:
Originally Posted by Drunk Monkey View Post
looks good. What were the est cook times for the different stages? I think this is going to be dinner tonight. Thanks for sharing.
About 3 hours on the smoke.....another 3 hours in the pan......and a 1/2 hour or so with the foil off the pan to reduce the sauce.
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Unread 05-05-2013, 08:54 AM   #22
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Quote:
Originally Posted by fantomlord View Post
^that. and I like to throw in a whole head or 2 of roasted garlic
I left the jalapenos out on purpose. If it was just for me, I would have put in 4 or 5 of them. Or maybe a couple habaneros. But my 2 youngest daughters don't do heat.

As for the garlic. There is about 10 cloves of crushed garlic in there. Just not roasted.
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Unread 05-05-2013, 09:19 AM   #23
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I'll take some!
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Unread 05-05-2013, 10:12 AM   #24
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I'm going to have to try one of this. Looks delicious. Good job.
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Unread 05-05-2013, 10:37 AM   #25
Drunk Monkey
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Quote:
Originally Posted by mn_big_dog View Post
About 3 hours on the smoke.....another 3 hours in the pan......and a 1/2 hour or so with the foil off the pan to reduce the sauce.
Thanks, just back from the store. Unfortunately they don't sell beer until after noon on Sunday so I am going to have to make a return trip. 12 and the smoker is getting lit.
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Unread 05-05-2013, 11:47 AM   #26
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Being somewhat of a noob I have stuck mostly to basic pork butts, brisket (I got brave) and ribs. I've been looking for something to expand my horizons a bit and this fits the bill! Thank you very much for sharing!! Looks great.
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Unread 05-05-2013, 03:23 PM   #27
A3Baak
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Ow man this will also be on my todo list, it looks delicious.
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Unread 05-05-2013, 04:32 PM   #28
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Nice job! Reminds me that I'm past due on cooking pepper stout beef.
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