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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 06-24-2011, 11:14 PM   #1
Parruthead
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Default This weekends Big Event and a few Questions!

Hey Folks.

Well it's that time of year singing troubadour JIMMY BUFFETT has come back to Wisconsin and to celebrate were having a Party!!

Were gonna cook a 54 lbs Pig in a La Caja China Roasting Box. Looking forwards to see it in action i have almost enough birthday cash laying in my pocket that if it goes well I'm gonna buy my own!

Here's my Question for you all though!

I have a 18.5" WSM and want to cook both Moink Ball's and Chicken wings at the same time? Should i put the wings on the bottom rack and then put the moink ball on the top or vice versa? Should I run water in my pan or a dry pan?

If you think its not practical i could also fire up my Weber kettle and do one on each?

Thanks for any advice and watch for Pron tomorrow !!

PHINS UP!
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1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser,
1- Terracotta pig and 1-Terracotta Elephant and One very understanding wife...
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Unread 06-25-2011, 12:07 AM   #2
Harbormaster
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Always want to have chicken on the bottom. Don't want that raw juice dripping on other meats.

I'm trying to remember what I did last time I cooked wings. Might have been just a foil lined pan.
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Unread 06-26-2011, 04:45 PM   #3
Parruthead
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Well Let start of with it was a great event!!

I attempted making Moink Ball's for the first time. I smoked them with hickory after smoking I brushed them with grape jelly and held them in a grape jelly and apple juice! Everyone raved about them.

I also made my first rub which i used on chicken legs it consisted of brown sugar,garlic salt and chili powder. I was afraid that i had used to much chili powder but they were great really mellow and with a bit of heat at the end.

My two padre's were in charge of the LA CAJA CHINA roasting box. We roasted a 54# pig.

It was great!! I may be investing in one of these boxes in the future, My only complaint was there was no smokiness in the flavor. But I'm gonna buy him a smoke generator and change that for them!
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__________________
1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser,
1- Terracotta pig and 1-Terracotta Elephant and One very understanding wife...
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