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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, 12:19 PM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Last Pastrami.......of 2011
I posted a thread here, on the curing process of the two briskets I cured out.
This week I took it out of the cure, rinsed, rubbed & smoked, and then sliced. Pre Cure Trimming brisket Cut into ~4-5lb pieces Loading Smoker After smoking (post cure) Slicing Sliced
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John |
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12-30-2011, 12:20 PM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Flippin fine dang pastrami
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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12-30-2011, 12:21 PM | #3 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Well, it looks great. How was it?
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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12-30-2011, 12:22 PM | #4 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Kudos to you Sir!
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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12-30-2011, 12:24 PM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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What pit temp and final internal temp?
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12-30-2011, 12:24 PM | #6 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Very cool - Great job
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-30-2011, 12:25 PM | #7 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Fantastic Marty.
I got rid of 10 lbs of it and still have a fridge full, come on by.
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John |
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12-30-2011, 12:27 PM | #8 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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sure is!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-30-2011, 12:27 PM | #9 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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225 pit temp, pulled at 175 IT (about 6 hours). Foiled and immediately into fridge to rest overnight.
Sliced cold
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John |
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12-30-2011, 12:38 PM | #10 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Dang!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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12-30-2011, 12:44 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is one nice slicer for free. I want to rent a room at your place, well, no, I just want the slicer and someone to cook pastrami for me.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-30-2011, 12:58 PM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Fan-Farking-Tastic!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-30-2011, 12:58 PM | #13 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Fine chow, just plain fine!
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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12-30-2011, 03:56 PM | #14 |
Full Fledged Farker
Join Date: 06-20-11
Location: woodland hills, california
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Looks amazing!!!
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12-30-2011, 04:03 PM | #15 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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drooooool
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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