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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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09-01-2003, 11:51 AM | #1 |
On the road to being a farker
Join Date: 08-11-03
Location: Carrollton,TX
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The meat is cooking!
The third Q voyage on the Bandera. Chicken legs are brining and will add them when sausage is done.
Anyone ever sprinkle Southern Flavor in their beer? Mark :D |
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09-01-2003, 02:04 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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No SF in the beer, yet :D
Did pulled pork for Sunday: started the ECB about 8:30 a.m. and loaded up the pork butt. Checked it when we got back from church -- added a bit more charcoal. Pulled it out after about 7 hours and wrapped it in foil and let it rest for about another hour. Finally unwrapped it and let it cool a bit 'till I could pull it. We had potato sald with the pulled pork - some of us made sandwiches others just plated up and ate. Today I grilled 1 and 1/2 chickens for lunch and have had the ribs in since about 10 am. Foiled them abou and hour ago and will be putting them in the cooler shortly. I dry rubbed them Saturday night with Blues Hog and a some seasoned salt. I pulled the boneless pieces off the ECB a while ago to have with the chicken -- good stuff. Looking forward to the ribs in a couple of hours. So, for the weekend I've done: 4 Cornish Game Hens, 1 1/2 chickens, a pork butt, two slabs of ribs and 2 lbs of bacon. It's been fun :d
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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