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Old 06-16-2008, 06:36 AM   #16
Babbling Farker
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Join Date: 01-28-07
Location: Melbourne, FL

Haven't tried "quick" yet. May have to give it a shot. That looks great!

BGE Large
Weber One-Touch Gold
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Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
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Old 06-16-2008, 11:25 AM   #17
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

I recommend it as a time saver. Try it out!
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Old 06-16-2008, 11:45 AM   #18
is One Chatty Farker
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Join Date: 09-12-07
Location: Port Hueneme , CA

Glad ya got the gig Neil. The people look happy too. Nice briskit.
Weber 22.5"
Weber Smokey Joe
UDS is done and cooking
UDS #2 is done and cooking

I BBQ because it is just so PRIMAL
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Old 06-16-2008, 03:13 PM   #19
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Join Date: 04-08-04
Location: Marianna, FL

Higher temps work wonderful for Brisket and Pork.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Old 06-16-2008, 09:06 PM   #20
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri

Originally Posted by The_Kapn View Post
Higher temps work wonderful for Brisket and Pork.

I'm still not sold on the idea myself.......
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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Old 06-16-2008, 09:48 PM   #21
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Join Date: 03-21-06
Location: Indianapolis, IN

Originally Posted by Solidkick View Post
I'm still not sold on the idea myself.......

I like the chewy bark on my briskets - that is the only drawback to the fast method in my opinion as flavor is not impacted. I must say though, that when you have a short amount of time to put together some quality Q, the fast method is the way to go. Otherwise, grab a few beers and let'em go low and slow.
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
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