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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-18-2011, 10:48 PM   #46
Meat Burner
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Oh,I was waiting for JD to post. Just me I guess. Trying to establish a tradition but not from a newbie. Please don't take this wrong.
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Unread 02-18-2011, 11:05 PM   #47
rondini
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Me? OK, (4) Venison meatloafs.
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Unread 02-18-2011, 11:33 PM   #48
JD McGee
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Quote:
Originally Posted by Kosmo's Q View Post
Sounds AWESOME!

I am on the other not cooking, I am running turn in drills till i get it right.
I dusted up those Rib-Eyes with your Cow Cover...they didn't suck!
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Unread 02-18-2011, 11:35 PM   #49
JD McGee
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Quote:
Originally Posted by Meat Burner View Post
Oh,I was waiting for JD to post. Just me I guess. Trying to establish a tradition but not from a newbie. Please don't take this wrong.
It's all good brother...no worries!
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Unread 02-19-2011, 02:05 AM   #50
Brewer
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4 racks of spares.... Totally f-ed up... Tried a new process and it sucked. Oh well, the beans and slaw were good and the beer was cold.
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Unread 02-19-2011, 07:32 PM   #51
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Getty ready to try my handed at a blackened chuck steak. Everything else sounds farking delicious.
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Unread 02-19-2011, 08:38 PM   #52
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Quote:
Originally Posted by martyleach View Post
It's pouring rain and windy here Think I'm going to throw some Poblano, Anaheim and Jalapenos in the coals and get started on something spicey. I just love the smell of chiles in the house. Good thing I have a tolerant wife!
Had some rib meat so smoked that up good along with all my peppers and onions and made another batch of chile verde. That stuff is just so good on a cold, rainy day!
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Unread 02-20-2011, 01:34 AM   #53
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Quote:
Originally Posted by El Lobo View Post
Turkey. It's a 25 pounder. Hesitant to try to smoke one that big so I'm thinkin' smoke the legs and fry the rest.
If you're worried about the danger zone on that turkey I'll tell you what I do with em that big......I gets out the sawz-all and make halves and then your good to go!
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Unread 02-20-2011, 01:39 AM   #54
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Just waiting for JD's post. He's earned it.

\
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Unread 02-20-2011, 02:07 AM   #55
LoneStarMojo
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No need for me to smoke this weekend....we'll partake of the smoky butts that I have vacuum sealed in the freezer from the week B4 Christmas.
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Unread 02-20-2011, 02:15 AM   #56
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I'll be cooking spares on the MAK tomorrow. We are at a local home and garden show with the Green Leaf BBQ crew and lunch is on me.
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Unread 02-20-2011, 12:31 PM   #57
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sunday dinner



how can that NOT be good



evoo slathered, s&p, thyme, slits cut and stuffed with g.cloves and fresh rosemary, and a little extra onatop. i didn't trim much since this is my first try at lamb and i wanted some insurance.



throwdown 1130 hours t minus 4.5 hours

may as well do a phattie and some bonus strips while i'm at it

1230 and the mav says 91/217
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Unread 02-20-2011, 12:47 PM   #58
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Ok I couldn't help my self, I did a couple of Ribeye steaks reverse sear, and a Bacon Xplosion with sausage gravy in the middle. MMMM! Now I can't move or my heart will give out.
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Unread 02-20-2011, 09:15 PM   #59
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received thumbs up for "lamb ala blizzard"

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Unread 02-20-2011, 09:45 PM   #60
Chef Country
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the only thing smoking this weekend at my house was the torch
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