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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 06-14-2013, 08:36 AM   #31
deguerre
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Good call!
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Unread 06-14-2013, 08:42 AM   #32
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Looking good - and I do believe you are lucky! Kids coming rules ... for me its my 2 bothers and their families. Used to be they'd come and eat and not clean up; now if they want BBQ they have to clean up :)
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Unread 06-14-2013, 08:47 AM   #33
Lake Dogs
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Last night it went from 7 or 8 people to now pushing 20... Friends heard and they're driving over in their boats... Impromptu party, apparently. :-) 'tsall good.

I suppose there are worse reputations to have.

Runnin' 'er a little hot today, on purpose. Guerry, I normally run 250-270 and really dont sweat small temp changes. Today I'm in the 270-290 range. I'd like to get these done around 3:30. The shoulders will be probably around 2:30 to 3:00, but the hams will take a little longer.
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Unread 06-14-2013, 08:50 AM   #34
deguerre
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Cool. I've decided on a pineapple juice, brown sugar, powdered mustard and vinegar mix with a touch of salt for the injection on my ham. Wish I could have a taste of yours though!
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Last edited by deguerre; 06-14-2013 at 09:20 AM..
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Unread 06-14-2013, 09:37 AM   #35
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I actually think Crystal is less hot than most (Franks, etc.) I like it better, because I think it has a more complex flavor profile.
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Unread 06-14-2013, 09:39 AM   #36
deguerre
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Quote:
Originally Posted by discmen95 View Post
I actually think Crystal is less hot than most (Franks, etc.) I like it better, because I think it has a more complex flavor profile.
BAM! Exactamundo. Crystal is not hot, but it (And the original Louisiana Hot Sauce) has a distinct flavor dimension. Much preferred by me to Franks.
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Unread 06-14-2013, 10:10 AM   #37
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Looking great. THats an awful lot of extra food, you're just as bad as me! Cant wait to see more pictures
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Unread 06-14-2013, 08:54 PM   #38
Lake Dogs
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WHEW. Exhausted. I'll see if I cant get some pics out a little later, but probably tomorrow morning. Only 14 showed, but we had a great time... Friends left with 2 gallon bags of Q. I have 2 in the fridge, and 4 in the freezer... I really enjoyed cooking the hams, but they're just not as flavorful as the shoulders. Next time we'll probably just do shoulders (coming soon; our July 4th party but it's been moved to July 20th for a ton of stupid reasons).

G'nite y'all. Pics tomorrow.

Oh, you're probably right, perhaps not as hot, but a better flavor IMHO.

The Shack Attack was a hit with those of us who like NC style Q. Me, I like all types, and afraid that my waist line bares evidence...
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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 06-15-2013, 10:29 AM   #39
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Was right at 11am yesterday (4.5 hours into the cook), "the turn" I call it; foil time. A few quick pics, I dont like to delay in this step:





Shoulder; PLENTY of smoke on 'er. Time for foil:



These quick pics happened right at 6:30 and I had to "shoo" the kids away to get it. We were bringing out the coleslaw and calico beans and what-not. Sorry no pics of the different sauces. This (what hasn't been eaten so far) is about 10 gallon bags worth of Q. We ate approximately 2 bags worth last night, 4 in the freezer, 2 given away, 2 in the fridge:


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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 06-15-2013, 10:31 AM   #40
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Not happy.... <this little girl>

She wasn't the center of attention all day and puppy chow just wont do...

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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 06-15-2013, 10:31 AM   #41
deguerre
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Anybody ever accuse you of being a pretty darn good cook, Hance?
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Unread 06-15-2013, 10:33 AM   #42
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The pics look Great. Thanks for sharing
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Unread 06-15-2013, 10:41 AM   #43
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That's all.

Boshizzle, thanks for the Shack Attack recipe. Not everyone was as enamored with it as I was, but I WAS. One of the things I really hate with most mustard sauce recipes is that they try to make them sweet, and IMHO sweet and mustard dont mix in BBQ sauce...

A few other sauces presented (as is my norm). Our "Lake Dogs Competition Sauce" was "the bomb" as usually and is still this crowds favorite by a long shot. Speaking of shots, that's what a couple of kids did with some (crazy kids)... Blues Hog Tennessee Red gained a few more fans (still my favorite out-of-the-jar/bottle sauce). My "pot luck" sauce was the crowds second favorite. Pot luck is just the accumulation of left-over sauces from previous BBQ's. It's kind of like chili, where mixing all of 'em together seems to be better than the sum of them individually. It's very good. It is/was the only sauce I presented this time that had any smoke seasonings in it whatsoever.

I hadn't cooked hams in a couple of years. These were good sized ones... I enjoyed the cook, but frankly the quality of BBQ isn't up to par with the shoulders. Next time we'll (which is coming up in a few weeks) we'll probably just cook shoulders.

My double-secret injection (mentioned a few times here and pics shown above of ingredients) has been a consistent hit. This BBQ is as good cold as it is hot, with or without sauce... The rub helps, but especially when doing very large cuts getting flavors down in the meat is really a key to this. That, and keeping it moist (easier said than done with hams).

Did spend a little time "at the lake" yesterday. Time to mow the lawn, then "jump in" for the rest of the afternoon.

Have a great weekend y'all, and Happy Fathers Day to everyone out there with kids.
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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 06-15-2013, 10:43 AM   #44
Lake Dogs
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Quote:
Originally Posted by deguerre View Post
Anybody ever accuse you of being a pretty darn good cook, Hance?
LOL. Like most here that enjoy cooking, I have my "strengths". Luckily, I guess that BBQ seems to be one of 'em. I'm just glad they like it.

MOD: The pisser is that now they all said pretty much what we at brethren talk about; can't really eat BBQ out any longer because it's just not up-to-par...
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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 06-15-2013, 11:22 AM   #45
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Thank you for sharing your cook!
Sounds like great time with family.

Do you do your comp pork in foil pans too?
Thanks!
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