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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 07-28-2013, 08:57 PM   #16
BBQMako
Is lookin for wood to cook with.
 
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A swing and a hit.
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Unread 07-28-2013, 09:04 PM   #17
SurrealOne
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Looks farkin' awesome! Congrats!
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Unread 07-28-2013, 09:17 PM   #18
Billy Ribs
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Looks mighty tasty! I've been talking about doing one this summer, guess i will have to build a cinder block pit.
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Unread 07-28-2013, 09:26 PM   #19
gtr
somebody shut me the fark up.


 
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That's so cool! Nice work there!

Glad to hear the cabbages worked out - I'll be doing that on my next one - much cheaper than chuckies.

Piggy parties are nuthin' but fun and pork stock is a magic elixir that makes everything delicious.

Congrats!

I'm glad to see I'm not the only one who does the duct tape label thing.
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Unread 07-28-2013, 11:10 PM   #20
trufunk
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yummy!
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Unread 07-28-2013, 11:51 PM   #21
Mrdeville
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Looks good! Can we see a pic of you pit?
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Unread 07-29-2013, 05:57 AM   #22
Twelvegaugepump
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Thanks for the kind words everyone. I live in a great neighborhood with people who just like to help people and have fun doing it. Here is a link to our build pics. We still have more to go, including a counterweight to the door, tying in the fridge for smoking and sandblasting and painting. We know she can cook though!

http://www.bbq-brethren.com/forum/sh...d.php?t=165300
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Unread 07-29-2013, 06:34 AM   #23
dwfisk
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That's some pretty good looking pig. Congrats on a cook well done.
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Unread 07-29-2013, 10:37 AM   #24
Thermal Mass
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First off, Congrats!!

Second, Thanks for the props but I really didn't do chit just being a supporting Bro... gtr on the other hand has the pork to back it up!

The cabbage was brilliant and can only imagine what the roll-ups were like. I will definitely be stealing that when we finally do a hog.

Overall, how did your new rig perform? Anything you would do differently?

Great job and as my sig says about good friends and food.....

All in all take a bow!
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Unread 07-29-2013, 09:34 PM   #25
Twelvegaugepump
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Quote:
Originally Posted by Thermal Mass View Post
First off, Congrats!!

Second, Thanks for the props but I really didn't do chit just being a supporting Bro... gtr on the other hand has the pork to back it up!

The cabbage was brilliant and can only imagine what the roll-ups were like. I will definitely be stealing that when we finally do a hog.

Overall, how did your new rig perform? Anything you would do differently?

Great job and as my sig says about good friends and food.....

All in all take a bow!
Thanks man. It's weird now that I have gotten some sleep and look back on this past weekend. I think a brisket or ribs are more of a pain than the whole hog. Get a good rub, some friends, stable pit temps and patience and you can make a great meal. I spent less time fussing over it than a lot of cooks and it was great. I was worried about this cook for a few weeks and in the end it turned out great.

The pit cooked really well. I have a hot spot down the middle due to my design and I am working on ideas to remedy that. Also, with no insulation on the firebox, it went through wood quicker than I thought it would. The top of it was over 700 degrees when I infrareded it at 5 am. It felt nice to warm myself by though since it was cold out. I may insulate it once I get some more money.

All in all it was a great cook and I highly recommend each of you diving in and doing one. Control your temps and life will be good. I just talked to my neighbor and they ordered the next pig it is a 120lb'er. That is 30lbs heavier than this last one and it needs to be done 5 hours later than the one I just did. I love the variables and changes with each new cook. It is what make BBQ so fun. Smoke on my friends and thanks again.
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Currently building a 22' Portable Kitchen [URL="http://www.bullybbq.com"]www.bullybbq.com[/URL]
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Unread 07-29-2013, 09:39 PM   #26
thunter
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Looks like you nailed it!
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Unread 07-29-2013, 10:07 PM   #27
cowgirl
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Great lookin' pig!
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Unread 07-29-2013, 10:22 PM   #28
Twelvegaugepump
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Quote:
Originally Posted by Keystone View Post
Looks really wonderful, I've only done them in the ground. You look familiar, do you by chance work for OTC?
Nope, not sure what OTC is. Thanks for the compliment.
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King Pig UDS
Tejas Charcoal 2452 Grill, 28" discada
Char Griller King Kamado
1 Smokey Joe and 1 Mini WSM
Currently building a 22' Portable Kitchen [URL="http://www.bullybbq.com"]www.bullybbq.com[/URL]
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