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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 07-30-2015, 02:00 PM   #1
Smoke on Badger Mountain
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Default So my wife says.... (Pics)

I was reading Hotch's post on "pig cakes" Link below. the other day, and my wife looks over my shoulder and says "that looks good you should make those. You know how much I like crab cakes" And then one thing leads to another. We were at the grocery store last night to pick up some pork among other things (it's 1.3 hrs to the store one way) Then I saw beef spares on a sweet deal so into the cart they went. Then I saw the sale on ground beef. So again into the cart. After that my wife says, "I could really use some pre-cooked chicken to make salads with. So, chicken breast into the cart. Finally, I get to the pork. Can't find the Boston butt I want (my regular meat supplier is 4.5 hrs away) But there was a three pack on little picnic's there so that will become the pig cakes. Anyway those are the events that bring us to today's cook.

Will be cooking on my 48" offset on a mix of hickory and mesquite. @ around 225*

I will post photos as the cook progresses.

Hotch's brilliant idea. http://www.bbq-brethren.com/forum/sh...d.php?t=214786

barepork.jpg

fattyhands.jpg

chickeninbath.jpg
Chicken in a bath

beefribsrub.jpg
This will be dinner tonight

rubbedpig.jpg
Ready to go on.
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Old 07-30-2015, 02:10 PM   #2
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You got to take some pics after you smoke everything. Looks good!
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Old 07-30-2015, 03:21 PM   #3
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Default On the pit

onthepit.jpg

Here we go!
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Old 07-30-2015, 03:26 PM   #4
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whats up with the apples? whats that do?
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Old 07-30-2015, 03:30 PM   #5
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Quote:
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whats up with the apples? whats that do?

the apples were holding my thermo probes while my pit was heating up. I just got lazy and didn't take them off
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Old 07-30-2015, 03:39 PM   #6
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1.3 hours to the store one way? dang where on earth do u live lol
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Old 07-30-2015, 03:56 PM   #7
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1.3 hours to the store one way? dang where on earth do u live lol
About 50 mi East of Visalia CA, And over 4000' higher in elevation. And my main meat supplier is all the way in San Jose.
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Old 07-30-2015, 04:00 PM   #8
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Quote:
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About 50 mi East of Visalia CA, And over 4000' higher in elevation. And my main meat supplier is all the way in San Jose.
dang...im grumpy because i live 10 min from the closest walmart lol. u must love it out there!
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Old 07-30-2015, 04:11 PM   #9
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Is that chicken going on too?
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Last edited by Yendor; 07-30-2015 at 04:16 PM.. Reason: I no read good
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Old 07-30-2015, 04:31 PM   #10
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Default Chicken

Here is the chicken. My wife asked me to package a bunch of boneless, skinless breasts for salads and sandwiches. Sounded good to me.more1.jpg
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Old 07-30-2015, 05:46 PM   #11
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Cook looks like it turned out good!
Is your offset a RF?
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Old 07-30-2015, 06:17 PM   #12
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Cook looks like it turned out good!
Is your offset a RF?
Nope. Old school stick. With 2 stacks it can be used that way. But the stack closest to the FB is used mostly to spill off heat if needed.
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Old 07-30-2015, 06:24 PM   #13
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trucking right along
IMG_3390.jpg
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Old 07-30-2015, 06:49 PM   #14
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Rednecks are hilarious :)
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Old 07-30-2015, 09:01 PM   #15
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Default And here we go

All of the meat is off and the pit is cooling down. Here are some more pics. Wish I had full Boston butts, Ribs were on about 20min too long but flavor was spot on. Chicken came out great, Fatty exploded. But all in all I was happy at the end of the day. Thanks for looking.

ribfinish.jpg

chickenfinish.jpg

porkfinish.jpg

fattyfinish.jpg
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