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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 01-12-2012, 04:46 PM   #61
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Quote:
Originally Posted by deguerre View Post
I'm really wondering, since Landarc mentioned it, what a loaf of spam would look like cooked to 205 IT...
Guess I either missed this one or
my short term memory loss has got the best of me again. What were we talking about again?
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Unread 01-12-2012, 04:53 PM   #62
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Quote:
Originally Posted by landarc View Post
I thought your burnt chub was due to overuse...wait...chubs? Plural? Farking wow!
Said Tri-Tip Bob.
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Unread 01-12-2012, 05:31 PM   #63
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Quote:
Originally Posted by landarc View Post
You fold your brisket in half for cooking? What? Okay, next year, you pitbitch for the entire Bash. No excuses that you have to work, you need to learn a few things.
Butt, Butt, Butt.......... I thought this was the cook it like a bigabyte brisket invitational open TD.
Why else would he call such a hot topic TD with all the shameless promotions.

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Unread 01-12-2012, 06:01 PM   #64
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Quote:
Originally Posted by silverfinger View Post
Cook spam like a brisket. Pop it in the smoker for 12 hrs.
Didn't Ghog66 do a can of spam on his BGE back in the Summer of SPAM days? BOOM! Out the top of the egg? Or was it someone else?

Crap now it's driving me nuts!
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Unread 01-12-2012, 06:04 PM   #65
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Quote:
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Crap now it's driving me nuts!
Bet that was a short trip.
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Unread 01-12-2012, 07:38 PM   #66
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How dare, Ah say, how dare you suh!


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Unread 01-12-2012, 08:49 PM   #67
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Actually, it was I who placed the upopened can of Spam on Groundhog66's BGE. Although he did approve, I think. It was well over 200F internal when it blew, at least I think it was. It looked like brains. Especially the chunk on his neighbor's roof.
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Unread 01-12-2012, 08:51 PM   #68
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BTW, tri-tip is injected, two layer rubbed and on smoker as we speak. It is at 235F and holding, and, since I am doing it, it is gonna rock.
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Unread 01-13-2012, 01:24 AM   #69
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Quote:
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BTW, tri-tip is injected, two layer rubbed and on smoker as we speak. It is at 235F and holding, and, since I am doing it, it is gonna rock.
What's that you say? It's a rock?
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Unread 01-13-2012, 01:44 AM   #70
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Yes, I mean, no, I do not cook rocks.

Dang, it is just like brisket, 5 hours at 225F and it is still not probe tender.

6 hours, 6 farking hours! A 2 pound roast takes 6 hours at 225F to get to where a brisket flat would take 4 hours.
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."

Last edited by landarc; 01-13-2012 at 02:27 AM..
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Unread 01-13-2012, 04:51 AM   #71
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Tri-tip like a Brisket...


Thread of cook is here...TADAAA
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Unread 01-13-2012, 07:35 AM   #72
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Work it Bob!
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Unread 01-13-2012, 08:04 AM   #73
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Way to go Bob! Now that we have confirmed the results with another cook, we know what to expect.
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Unread 01-13-2012, 08:17 AM   #74
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First I find out that I can't turn in fruit and then this Tri-tip shows up. I think I will have to skip this one. There is no way to win.
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Unread 01-13-2012, 08:15 PM   #75
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This thread is winning!
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