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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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05-19-2008, 09:33 AM
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#1 |
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is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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That old 3-2-1 method
I know, I know. No pron, didn't happen! I just wanted to comment though. I tried out that 3-2-1 method on some country style pork ribs this weekend. I have to say I love this method for those big ribs. I am going to have to try drowning them in BBQ sauce, I only lightly brushed them. I think that would make them even better, for my taste. I also made some ABT's. Those were very well liked. I have to remember to bring my camera along for the proof!!!
The meat was literally falling off bone on those CSR's. Very soft, very moist. It is my new cookign method, at least with the country styles!! Thanks again for that method brothers!!!
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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05-19-2008, 09:54 AM
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#2 |
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is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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I have not tried the 3-2-1 on country style ribs yet. Thanks for idea. I'll bet those virtual ribs were good though
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Weber 22.5" Weber Smokey Joe UDS is done and cooking  UDS #2 is done and cooking  Walker I BBQ because it is just so PRIMAL 
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05-19-2008, 11:28 AM
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#4 | |
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is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
 
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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05-19-2008, 12:36 PM
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Full Fledged Farker
Join Date: 08-05-06
Location: Amarillo Tx
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LOL but good eatin when done right.  fil
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BBQ "Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard |
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05-19-2008, 02:12 PM
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#6 |
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is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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CSR's, Faux ribs, or what ever you want to call them they are some tasty eating.
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Jim |
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