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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 06-12-2013, 12:42 PM   #1
Lake Dogs
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Default Damn kids -> hog cook Friday

Kids (they're probably as old as 1/2 of the brethren) are in town from Denver for a few weeks, and I'm not sure the parking brake was set on the car before they were screaming for BBQ. I guess it's a good reputation... Anyway, I ordered 2 fresh hams and 2 whole shoulders (+-85lbs) and will probably grab 4 to 6 slabs of babybacks to tomorrow night pick-up. Looks like I'll be busy Friday.

Got a new camera a few weeks back; nice Canon DSLR. Think I'll see if I can't take a few pics wuff a damn...

PRON coming.
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 06-12-2013, 12:44 PM   #2
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Can't wait to see the results!!!!
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Unread 06-12-2013, 12:55 PM   #3
Lake Dogs
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I guess it's a good thing; I've had a hankerin' for some good Q for a while; just lookin' for a good reason. One of the kids are one that had 7th helpings on my last 4th of July Party. The party this year had to be moved to the 20th and they wont be able to make it this year, so this is their party...
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 06-12-2013, 12:56 PM   #4
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Sounds like a plan to me.
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Unread 06-12-2013, 12:57 PM   #5
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Quote:
Originally Posted by Lake Dogs View Post
Kids (they're probably as old as 1/2 of the brethren) are in town from Denver for a few weeks, and I'm not sure the parking brake was set on the car before they were screaming for BBQ. I guess it's a good reputation... Anyway, I ordered 2 fresh hams and 2 whole shoulders (+-85lbs) and will probably grab 4 to 6 slabs of babybacks to tomorrow night pick-up. Looks like I'll be busy Friday.

Got a new camera a few weeks back; nice Canon DSLR. Think I'll see if I can't take a few pics wuff a damn...

PRON coming.

your lucky. my kid would have set the parking brake on the car and drove off with it on and left it that way for a week lol
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Unread 06-12-2013, 12:59 PM   #6
Thermal Mass
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Tuned in!
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Unread 06-12-2013, 01:01 PM   #7
deguerre
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Your kids are lucky!

How are you cooking the hams, Hance? I'm smoking one this weekend.
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Unread 06-12-2013, 02:39 PM   #8
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Quote:
Originally Posted by ButtBurner View Post
your lucky. my kid would have set the parking brake on the car and drove off with it on and left it that way for a week lol
Mine did, 500.00 bucks worth!
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Unread 06-12-2013, 02:41 PM   #9
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Looking forward to the camera reviews.
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Unread 06-12-2013, 04:53 PM   #10
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Looking forward to the pics and the cook!
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Unread 06-12-2013, 07:48 PM   #11
Lake Dogs
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Quote:
Originally Posted by deguerre View Post
Your kids are lucky!

How are you cooking the hams, Hance? I'm smoking one this weekend.
Just like the whole shoulders; I'm "pretending" its a whole hog, only that I get to move the parts one by one rather than all at once. Without a head, loins, no spare ribs and no bacon, we'll still be in the 100lb range when adding a few racks of babybacks... Plus, if the shoulders are done a little before the hams I'll remove them and rest them just that much longer. It's a "cheatin'" hog cook; definitely NOT whole... :-)

Will be using my many-times-published injection, and using my long published rub, smoked using clean seasoned hickory.

Went to the store to pick up the ingredients that infernoooo judged a few years back; my (I suppose now) world famous (he's in Australia) sauce recipe. The kids love it by itself; say they could drink it straight....
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 06-12-2013, 08:39 PM   #12
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Quote:
Will be using my many-times-published injection, and using my long published rub, smoked using clean seasoned hickory.
Any chance you can re post those or pm me with them.
thanks,
jon
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Unread 06-12-2013, 09:43 PM   #13
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Looking forward to the Pics, sounds as if you'll be having plenty of good fun this weekend.
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Unread 06-12-2013, 10:41 PM   #14
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I'm sure they had to really twist your arm!!!
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Unread 06-13-2013, 12:26 AM   #15
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Your going to have fun!!!
Happy Father's Day.
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