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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 02-02-2014, 09:06 PM   #1
USMC
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Default Beef ribs, balogna, and moink kabobs w/ plenty pr0n

Took plenty of pics of my game day cook. I'll let the pictures do most of the explaining.

Beef ribs.




Chub of balogna.






After 4 hours between 275-300 till toothpick tender.



Moink kabobs with Rufus Teague's Rub.





Finished up the moink kabobs over high heat over on the kettle. Glazed one skewer with Stubb's, another with Sweet Baby Ray's, and the third with a mixture of both.





All plated up with some tater salad, corn w/green chiles, and bread and butter pickles.


Thanks for looking Ya'll!
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Unread 02-02-2014, 10:17 PM   #2
rick51
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What's your time and temp on the Moink kebabs?
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Unread 02-02-2014, 10:34 PM   #3
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Wow, all shots center mass with the Xring carved out- metaphorically speaking. Nice cook.
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Unread 02-02-2014, 11:07 PM   #4
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Quote:
Originally Posted by rick51 View Post
What's your time and temp on the Moink kebabs?
I dropped the WSM down around 250 and had them on about 40-45 minutes just enough to firm the bacon up. I then glazed them with the BBQ sauces and moved them over to my kettle and rolled them on each side till the sauce caramelized and finished cooking the bacon. The key is to not have the kettle too hot or they'll burn easy since already almost up to temp from the smoker.
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Unread 02-03-2014, 02:17 AM   #5
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Nice looking cook.
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Unread 02-03-2014, 02:43 AM   #6
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Nice job.Great looking food.
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Unread 02-03-2014, 03:12 AM   #7
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Bloody nice tucker mate!!!
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