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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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Old 05-29-2011, 10:54 PM   #1
BBQ Bandit
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Default Pork butt times 4

Running butts thru the night for a future collaboration for a local church's summer event. ... taste sampling for the church's staff.

[from right to left in order]
1. Plowboy's Yardbird
2. Simply Marvelous' Spicy Cherry
3. Montreal for Chicken
4. Garlic and Herb (salt free)

All will be spritzed thru the night with a sweet fruit (nectar) blend.
(Have used Apple juice, Mt. Dew, Kool-aid, Dr. Pepper in the past)

Hopefully the Lang will be maxed full in three weeks. (Dayton Mod)
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Last edited by BBQ Bandit; 05-29-2011 at 11:15 PM..
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Old 05-29-2011, 10:58 PM   #2
Boshizzle
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Very nice, Bandit! That Lang is one awesome looking machine with those gorgeous butts in it. Can't wait to see it filled up when you do the big cook
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Old 05-29-2011, 11:13 PM   #3
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Nice lookin butts!
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Old 05-29-2011, 11:25 PM   #4
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What nice butts!
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Old 05-29-2011, 11:43 PM   #5
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Awesome Bandit! Good luck with the sampling! Looks great so far!
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Old 05-30-2011, 01:05 AM   #6
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

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Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Old 05-30-2011, 01:10 AM   #7
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looking good
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Old 05-30-2011, 04:41 AM   #8
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Great looking bark!
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Old 05-30-2011, 07:37 AM   #9
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Quote:
Originally Posted by BBQ Bandit View Post


All in the 180* range... a few more hours to go.
[No rotating, flipping, or turning... the bone is starting to peek out.]









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Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Old 05-30-2011, 07:43 AM   #10
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Looking good. You going to tell us which the church ladies like best?
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Old 05-30-2011, 08:58 AM   #11
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Lookin good Bandit!!

Quick question: am assuming that the meat is directly on the rack, correct? How do you keep the meat from sticking?

Am asking because when I use a rub with a fair amount of sugar in it (like Simply Marvelous), the rub ends up adhering to the meat AND to the rack. When my butts are done and are ready to fall apart, they've been tricky to get off the rack without falling apart.

Thanks!
Bruce
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Old 05-30-2011, 09:23 AM   #12
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Great job Brother!
Looking good!
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Old 05-30-2011, 09:46 AM   #13
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Quote:
Originally Posted by BDAABAT View Post
Lookin good Bandit!!

Quick question: am assuming that the meat is directly on the rack, correct? How do you keep the meat from sticking?

Am asking because when I use a rub with a fair amount of sugar in it (like Simply Marvelous), the rub ends up adhering to the meat AND to the rack. When my butts are done and are ready to fall apart, they've been tricky to get off the rack without falling apart.

Thanks!
Bruce
Its a 50/50 deal... if the fatcap is up... you might lose the bark on the bottom.
If its down... no lose... you might lose the cap pulling off... however the mess cleaning afterwards.
If the smoker was hot enough... it might sear/seal the bottom and remain intact.

Yes, it can be already falling apart before getting to it.

Sometimes I lose it, sometimes I don't.
Sometimes need the heavy duty spatula.
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Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 05-30-2011 at 10:20 AM..
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Old 05-30-2011, 08:12 PM   #14
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Very nice!
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Old 05-30-2011, 09:45 PM   #15
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Oh yes! They do look pretty . What are the taste test results?
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