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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 06-23-2013, 01:34 AM   #16
mbshop
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yep, just did a small one and it took forever. finally got it to temp. took it off and later found it on the dry side. realized i had the probe tip to close to the bone. i just chopped it up and made sammies. wasn't all that bad.
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Unread 06-23-2013, 02:52 PM   #17
Nut
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Ran across a good quote one day, and thought it might come in handy:

"Good barbecue comes from experience, and experience, well, that comes from poor barbecue."

So far I had a few close calls and mediocre product on occasion but no real fark-ups. I'm sure the day will come....
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Unread 06-23-2013, 03:09 PM   #18
Bludawg
somebody shut me the fark up.
 
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Chop it up and make Mecican lasagne AKA enchilada casserole, or a big pot of chili. When life give ya Lemons.....
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Unread 06-23-2013, 04:31 PM   #19
Packmanjim
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I had a brisket that came out dry like that once so I put it in the freezer and forgot about. I was cooking a big pot of chili last winter and I thawed the brisket out, chopped it up and made the best pot of chili of the winter. I don't see why you couldn't do that with a butt.
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Unread 06-23-2013, 10:00 PM   #20
superlazy
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Thanks everybody for the kind words.

Chili!!! Never thought of that Dogs are out of luck
It still bugs me. My oldest friend called this evening and I confessed my sin to him. "Dude how did you Fark that up? In all these yrs you have made great down to Darn good!!! Ok were you drunk? LoL"
Lesson learned, Don't get complacent
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