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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.


View Poll Results: ABT Prep Preferences - you may select more than one choice
Give me the Whole Pepper - Less the top and seeds 32 42.11%
Boat Style - Row Boat Mod - Lose the stem and seeds 46 60.53%
Hold the Cheese - Cheese is just so Cheesy Mod 1 1.32%
Hold the Bacon - Alternate Blanket Mod 0 0%
Hold the Pepper - ABT Fraud Mod 1 1.32%
Whats an ABT - Still Looking for Wood Mod 1 1.32%
Multiple Choice Poll. Voters: 76. You may not vote on this poll

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Old 06-10-2008, 01:25 PM   #46
Big George's BBQ
somebody shut me the fark up.

 
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Thanks I may bwe able to do this. How long do you cook them for?
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Old 06-10-2008, 01:29 PM   #47
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@250* for 2 - 2 1/2 hours. Depends on if you like your bacon crunchy or not.
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Old 06-10-2008, 01:32 PM   #48
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Thanks. Ya my family prefers it crunchy. Can you do these over indirect heat on a regular grill- Weber Kettle
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Old 06-10-2008, 01:43 PM   #49
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My Weber with as indirect heat as you can get:

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Old 06-11-2008, 12:09 AM   #50
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Quote:
Originally Posted by N8man View Post
Pepper Boat Wrapping Illustrated:
Attachment 16486

N8man,

Thats awesome work there , I appreciate the visual and am certain it will help countless of the ABT challenged people of this board and the world!

For the whole ones I haven't settled on whether it works best working from the point up, or going from the top down. Its that flap Ive the cheese ( cheese door mod) that gets me. Maybe I should just use a cut peace of bacon like I've seen, then wrap with a full slice. but I keep trying to do the flap then make a bend to start the main overwrap
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Old 06-11-2008, 09:22 AM   #51
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That looks really good. I like the Webber. What are the modifications that you did on it?
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Old 06-11-2008, 10:24 AM   #52
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Quote:
Originally Posted by Big George's BBQ View Post
That looks really good. I like the Webber. What are the modifications that you did on it?
Let me point you to them:
http://www.bbq-brethren.com/forum/sh...ad.php?t=27229
http://www.bbq-brethren.com/forum/sh...99&postcount=6
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Old 06-11-2008, 11:13 AM   #53
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Quote:
Originally Posted by Dr_KY View Post
You should try it with the same bottle you sent me it gives a real nice kick.


I would stay away from this little bugger though...


I use about two drops in a pot of chili. I wouldn't go any more than that though simply because I love heat but I enjoy the taste of food beter.
I will Doc... thanks for the idea!
I'll be picking another bottle up Friday...
I went by their factory while in KC a couple of weeks ago, but they were closed for the day.
Thought I might have access to their entire line of products.
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Old 06-11-2008, 11:38 AM   #54
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That is really a neat looking grill. Very nice job. Thanks for the pics. I like the pork butt with bacon on top. I have thought about doing that. What is a fatty? Have to excuse my ignorance
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Old 06-11-2008, 06:57 PM   #55
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Quote:
Originally Posted by Big George's BBQ View Post
What is a fatty? Have to excuse my ignorance
One Variation of A Fatty, My Friend, Is a Roll of Jimmy Dean Breakfast Sausage, or it's Equivalent, Stripped of it's Package, Left in Roll Form, Rolled in Rub, and Smoked Low and Slow until Internal Temp is 160*. Let Rest for a bit then Slice and Enjoy!!!!
There are Multitudes of Fatty Varients, Stuffed with All Kinds of Goodies.
Try the search option in the Blue Bar at the Top of this Page and type in Fatty, you'll be reading for days....
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Old 06-11-2008, 08:36 PM   #56
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I will have to check it out thanks
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Old 06-11-2008, 08:41 PM   #57
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I just checked it out. It may take me weeks if I want to check them all. Again Thanks.
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Old 06-11-2008, 10:35 PM   #58
asada
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Man! i am trying these!
what kind of wood are you guys using to smoke them with if any?
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