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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 12-27-2011, 09:21 AM   #16
tortaboy
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Hey Phartsy,

Incredible stuff.

What's the trick to using so much brown sugar without it turning dark?

You cooking ultra low?
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Unread 12-27-2011, 09:29 AM   #17
Phrasty
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Quote:
Originally Posted by tortaboy View Post
Hey Phartsy,

Incredible stuff.

What's the trick to using so much brown sugar without it turning dark?

You cooking ultra low?
The brown sugar goes on pretty late so it's only on for an hour or 2. You just want it to set. Its the timing that's tricky cuz you want it to set the same time the hams are ready to come off. They will burn if you leave them on too long for sure!

Cheers
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Unread 12-27-2011, 11:10 AM   #18
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Wow!!! Farking beautiful!!!
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Unread 12-27-2011, 11:20 AM   #19
meatinc
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You are my new hero! Absolutely awesome looking!
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Unread 12-27-2011, 11:25 PM   #20
Phrasty
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Originally Posted by BBQ Bandit View Post
Wow!!! Farking beautiful!!!
Thanks Brother! BTW weed burners Rock!!!
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