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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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12-30-2011, 12:37 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 06-04-11
Location: Sandy, OR
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Brisket Injection
Going to do another brisket this weekend and was thinking about injecting it.
Any recommendations on what to use? |
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12-30-2011, 12:41 PM
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#2 |
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is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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A mix of 1 pint of beef broth, about a tablespoon of granulated garlic, a teaspoon of dijon mustard and 1/4 c. olive oil is what I end up using most of the time. No complaints from friends and family yet!
__________________
"If I were just a bit more humble, I'd be perfect" |
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12-30-2011, 01:18 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Beef broth is a good one if you're out of Kosmo's...lol!
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12-30-2011, 01:19 PM
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#4 |
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Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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Coke and bourbon. 12:1 ratio. Was floored by how good it was. Go figure!
__________________
UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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