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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 06-20-2010, 07:58 PM   #1
Babbling Farker
Join Date: 04-22-10
Default fathers day cook, just babblin'

1st MOINK balls. really??? can they be this good??? yes, yes, they can! thanks guys.
rattlesnake tails.(recipe from patiodadio, substitued jdean/turkey for linguica). guys sooo good! i mean really!!! darn good.
high heat brisket. unreal. 8 pound whole packer in 3 1/2 hours. tender as the night and juicy like fergie....
by the way, i am full. the guys at work will be too....
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Old 06-20-2010, 08:59 PM   #2
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC


"juicy like Fergie" is quite an accomplishment.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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Old 06-21-2010, 08:35 AM   #3
Babbling Farker
Join Date: 04-22-10

here's the pron.

Last edited by boogiesnap; 07-19-2010 at 08:16 PM..
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Old 06-21-2010, 09:03 AM   #4
3 Rivers BBQ
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Join Date: 09-02-09
Location: Lexington, SC

Rattlesnake tails? love the name...what about pic and recipe?
Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer
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Old 06-21-2010, 09:14 AM   #5
Babbling Farker
Join Date: 04-22-10

the rattle snake tails are the 2nd to last pic and at the top of the cuttung board cooked.
recipe(adapted from patiodadio)
6 anaheim chili's deveined and seeded
1 pound linguica sausage mixed with bbq rub and tiger sauce
apple cured bacon
sticky sweet slightly spicey bbq sauce
stuuf the chilis with the sausage mixture and wrap with bacon. dust with bbq rub, smoke for @ 2hours @ 350, brush with sauce a couple times and let set on cooker for a minute. next time i'll add a nice melty cheese to the sausage for better texture, i think.
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