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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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01-29-2010, 08:08 AM | #1 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Weekend Cook
So who's doing what?
I am picking up two cases of butts today for my trip to Florida in two weeks. Gonna rub 'em tonight with rub No.4 and then also do 6 pounds of fatties made with my favorite rub, Willy B's bourbon rub. PLan is to be up by 7 am tomorrow and pre-warm the pit, the morning temp is supposed to be 0-5 degree's. Once warmed, will try to get stead in 230's for 5-6 hours to lay on cherry and apple smoke, then push the temp to 350's if possible and finish butts. Don't think I am going to foil this time, although the a-ju from foiling is nice to have, may set a tray under the butts to catch the goodness. Once done, will pull immediately and put into shallow tins and onto back porch to cool completely. Once cool, will alloquat into 3 pound portions for use in guided camping trips and kayak adventures. Man, I wish it weren't supposed to be so cold.
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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01-29-2010, 08:22 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Sorry bro, it's 4* here. No outside smoking this weekend.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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