MMMM.. BRISKET..
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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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Old 07-01-2013, 04:46 PM   #256
Thermal Mass
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Thanks for the update Clint. Glad things are going well!

Interesting the responses I get when I tell your story along with showing them the pics of your place with plates I sent you.
They all wish you were down here somewhere.
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Old 07-01-2013, 04:56 PM   #257
Bob in St. Louis
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It's funny....I've never thought of Wisconsin as "down here".
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Old 07-01-2013, 11:16 PM   #258
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Thanks for the update! I'm glad it's going well. I hear you guys had a heat wave up there. Is it still hot?
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Old 07-02-2013, 12:04 AM   #259
NorthwestBBQ
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Where be the wine lid?
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Old 07-02-2013, 01:13 AM   #260
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Quote:
Originally Posted by superdan View Post
Just sent my cousin and his wife in Fairbanks your web site. I told them I need a full report!
Fantastic!! Can't wait to hear what they have to say!

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Originally Posted by deguerre View Post
Outstanding Clint! I've been carrying your addy in my pocket so I wouldn't lose it until I remembered where those plates got hid. Found them while looking for something else, naturally. I assume you haven't moved.
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Originally Posted by Thermal Mass View Post
Thanks for the update Clint. Glad things are going well!

Interesting the responses I get when I tell your story along with showing them the pics of your place with plates I sent you.
They all wish you were down here somewhere.
I bet and thanks for the plates!!

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Originally Posted by Bob in St. Louis View Post
It's funny....I've never thought of Wisconsin as "down here".
From up here everything is down there lol Y its called the "Lower" 48 hahaha

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Originally Posted by Churrasqueiro Bob View Post
Thanks for the update! I'm glad it's going well. I hear you guys had a heat wave up there. Is it still hot?
Man yea it was low to mid 90's outside the shack about 100-110 inside according to trusty thermapen and no fan s to be had anywhere in town :( I was dying. Its a little better now, lo to mid 80's.


I'll work on pic this week of box meals and shack.

Clint
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Old 07-02-2013, 06:53 AM   #261
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nice little bbq shack. cool thread. nice to see the pics of how its coming along. got any pics of some of yalls finished product. brisket, pulled pork, cole slaw? if im ever in the area i will stop by. not a big fan of the cold though, but we will see.
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Old 07-04-2013, 09:53 PM   #262
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Some much need pictures of the plates that have been sent in! Thanks guys, still have some to put up and working on it! Deguerre now that you found them send them up I still have room to hang them :)

some picture of the plates sent up :) (thats my Daughter having fun lol)












And this is where I spend the majority of the time, yep doing dishes lol

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Old 07-04-2013, 09:56 PM   #263
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Quote:
Originally Posted by jmoney7269 View Post
nice little bbq shack. cool thread. nice to see the pics of how its coming along. got any pics of some of yalls finished product. brisket, pulled pork, cole slaw? if im ever in the area i will stop by. not a big fan of the cold though, but we will see.
Thanks, here is the only pic of a finished product I have(stole it of FB), I'll take some pics tomorrow and post.

This is our smash burger with PP, Provolone cheese and beans and mac for sides

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Old 07-05-2013, 12:54 AM   #264
Murray in N.Z.
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Hi Clint from the other end of the earth...

I may have missed it in the thread but where are you doing your smokin? I know you are using UDS,s but cant see them sitting around puffing magic smoke in any pics. So are you cooking at home and bringin it to the shack in coolers or what?
Regds.
Muzza in Perth for a while.
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Old 07-05-2013, 01:15 AM   #265
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Originally Posted by Murray in N.Z. View Post
Hi Clint from the other end of the earth...

I may have missed it in the thread but where are you doing your smokin? I know you are using UDS,s but cant see them sitting around puffing magic smoke in any pics. So are you cooking at home and bringin it to the shack in coolers or what?
Regds.
Muzza in Perth for a while.
Out back of the shack, got 2 uds running non stop and a stoker :) I smoke Hot and Fast so it only takes about 5-6 hrs to cook.
I'll try and get a pic tomorrow

Clint
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Old 07-05-2013, 05:23 AM   #266
Murray in N.Z.
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OK. Next question ... what is a smash burger and why is it called that.
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Old 07-05-2013, 10:30 AM   #267
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Originally Posted by Murray in N.Z. View Post
OK. Next question ... what is a smash burger and why is it called that.
This is JMSetsler a member on the forum. but short is you take a 1/3 lb ball of hamburger and press it flat. Makes for a really juice hamburger.
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Old 07-07-2013, 01:24 AM   #268
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A pic of sliced Beef Brisket box with beans and slaw



some pics of my work area :)





Working on some more pics of boxes :)
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Old 07-07-2013, 10:13 AM   #269
Bob in St. Louis
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As a customer, I'd be happy to open that box.
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Old 07-08-2013, 07:40 AM   #270
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Looks delicious!
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