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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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01-03-2014, 06:11 PM | #31 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Looks Promising .......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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01-03-2014, 06:23 PM | #32 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Yeppers sure does look real good
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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01-03-2014, 06:24 PM | #33 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Briskey looks great. I would like to add that in my experience select briskets seem to cook faster, choice cooks longer, and prime seems to go even longer. This is mostly due to fat content. Hope this helps.
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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01-03-2014, 06:28 PM | #34 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Cook your meat, stop cooking the smoker and the thermometer. Use them as guides, hints if you will, but focus on the meat.
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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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01-03-2014, 06:29 PM | #35 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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looks great, Ill be looking forward to seeing the slices
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-03-2014, 06:33 PM | #36 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Dang, I read that about 5 times before I realized it was a typo. I was trying to figure out if you were taking someone's advice to cooler it in the toilet for an hour or two. I was going to suggest not taking any of our advice in the Wood Pile until you get a few more briskets under your belt.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from: ---> |
01-03-2014, 06:45 PM | #38 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Ahhh I was waiting for someone to catch that, I'm still
Yeah gotta watch out for them WP ho's
__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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Thanks from:---> |
01-03-2014, 06:57 PM | #39 | |
Is lookin for wood to cook with.
Join Date: 07-22-13
Location: Visalia, CA
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Quote:
dang auto-correct......... |
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Thanks from:---> |
01-03-2014, 08:32 PM | #40 |
Is lookin for wood to cook with.
Join Date: 07-22-13
Location: Visalia, CA
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Here's the end result.......the flat was good but maybe just a tiny bit on the dry side but still good. The point meat was very moist and tender with great flavor. All in all,I was happy and it was 10'times better than the first one I did. Doing some burnt ends as we speak.
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01-03-2014, 08:41 PM | #41 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Looks good put some au jus on top
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-03-2014, 09:07 PM | #42 | |
Full Fledged Farker
Join Date: 09-07-13
Location: Kansas City Missouri
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Quote:
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01-03-2014, 09:11 PM | #43 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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When I cooler my brisket in the toilet, it's never dry. I think you're wrapping it too tight.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from: ---> |
01-03-2014, 09:15 PM | #44 |
On the road to being a farker
Join Date: 09-25-05
Location: Dexter, MI
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Bravo! I was going to say "relax, don't worry, have a homebrew", but you did and sounds like you had a good meal.
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Weber fanatic. My wife thinks I have a problem. See a grill... buy it. No problem! |
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01-03-2014, 09:19 PM | #45 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Don't look Half Bad-I'd eat it.
take them Slices put in casserole dish with a lil Beef Broth/Rub Combo and pop in oven at 250 for 1-1 1/2 hrs....... or just Sauce em (I like Stubbs Original just thinned alil) in a dish and the next day leftovers will be YUMMY.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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