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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-05-2013, 01:06 AM   #1
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
Default My 4th of July Pron (Butts, Spares & ABTs)

Cooked up a nice meal for the 4th.

Butt (Plowboys Yardbird rub):

And made myself Memphis style pulled pork sammich with it

Then Ribs (one with Simply Marvelous Cherry Rub, one with Simply Marvelous Spicy Apple):
Only have an 18.5 WSM

Done(my first time trying the foiling method)

And ABTs:

Some things I noticed:

-Letting ribs rest actually helps. I forgot about letting them rest since people were anxious to start eating, so I cut a rib out, and I thought the ribs were overcooked and was disappointed. However, I waited a little while to cut the rest, and after it had time to rest, the remaining ribs were cooked perfectly.

-I loved the taste of the smokey ribs, but I couldn't actually taste any difference between the 2 rubs. At this point, I think I just like the flavor of the smoke, so it almost seems pointless to use rubs for me...

-This was my first time making ABTs and I must have done something wrong because at the end of the day, there were still 3 left. (Looking at the picture, I'm guessing they didn't get cooked long enough. I'm a sucker for obliging to the demands of my anxious friends).

-I bought a few store barbecue sauces expecting that would be what people would like. I had a couple batches of my own homemade barbecue sauces for myself(so I can keep it paleo, and fine tune to my tastes). Everyone ended up using my own instead, meaning I gotta go and make even more now so that I can use it for leftovers.

-All my pictures are blurry. Hungry people don't appreciate me preventing their food consumption with my picture taking! Taking nice pictures is difficult when I'm in a hurry!
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Old 07-05-2013, 02:11 AM   #2
is Blowin Smoke!

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Join Date: 05-10-11
Location: Atlanta, GA.

Looks great!
Due to rising cost of ammo, do not expect a warning shot
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36 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
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Weber rotisserie, Rib-O-Lator & Smokenator system
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Old 07-05-2013, 02:16 AM   #3
somebody shut me the fark up.

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Join Date: 11-17-12
Location: South East Victoria Australia

Great looking feed from here mate, hope your day was great
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Old 07-05-2013, 03:04 AM   #4
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Great looking spread.
I would say you are right about the ABT's, if that photo is the finished product, the bacon looks a bit underdone.

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
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Old 07-06-2013, 11:01 AM   #5
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Join Date: 02-16-12
Location: Long Island, NY

That looks great!
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