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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 09-26-2013, 11:07 AM   #1
Thermal Mass
is one Smokin' Farker

 
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Thumbs up Trading Post "Blues"

Thanks to brother cirk for the Blues Hog Dry Rub and Red sauce (among other goodies) from our last trade. Side note: went to the Badger game on Sat which made for a late start on Sun...


Up to temp and rolling sweet blue... Still have to get a decent pit probe unit.


7.3# butt rubbed up and on the newly constructed (needs paint and probe holes) UDS.


No foil, just sauced with Blues Hog Tennessee Red when we reached probe tender an the bone starting to "wiggle". Added some wings tossed in BH Dry Rub Seasoning.


Pulled and wrapped the butt and held for just over an hour then pulled, yes impatient... Tossed the wings in some red sauce and finished right after I pulled the butt. Texas toast pulled pork with Red Sauce blended with Jimmy J's Razor Back for some extra sweet/heat. Yum, Yum, Yum!!


The Tennessee Red is really good, vinegar is much more mild when used as a glaze than dipping or sauce for the sammie. Was a great treat, thanks a ton brother cirk !!
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Last edited by Thermal Mass; 09-26-2013 at 11:28 AM..
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Unread 09-26-2013, 11:10 AM   #2
BBQDaddio
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Looks awesome. Man I missed out on the Trading Post. Will have to get in on the next round.
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Unread 09-26-2013, 11:10 AM   #3
peeps
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Looks damn good!
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Unread 09-26-2013, 11:11 AM   #4
sslak
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Another Wisconsin member!

I love that view over your cooker...could be any cornfield just outside of town here.

What a perfect day to kick your feet up, crack open an Oktoberfest and smoke some pork :) Good lookin' wings too!
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Unread 09-26-2013, 11:38 AM   #5
deguerre
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Well then. Yabba Dabba Doo I says.
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Unread 09-26-2013, 12:28 PM   #6
sliding_billy
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Very nice.
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