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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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06-20-2010, 09:34 PM
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#16 | |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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06-21-2010, 07:49 AM
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#17 | |
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is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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couldnt wait any longer probe temp in point was 200, and went in really easy.....
probe temp in flat was about 196 and didnt go in as easy.... but i took it off wrapped in towel and put in cooker for hour and half anyway....came out really juicy and tender Was pretty happy with the results Quote:
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06-21-2010, 10:17 AM
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#18 |
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Babbling Farker
  Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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nice!
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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