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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.|
|01-27-2012, 01:07 AM||#16|
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
Drizzle it with Worcestershire Sauce.
Apply rub liberally.
Smoke at your preferred temperature until you can touch it and no rub comes off on your finger.
Wrap in foil with a small amount of liquid (I like beef broth, but apple juice works.)
Put it back in the smoker and cook until a probe (thermapen, ice pick, etc.) slides in with no resistance.
Remove from smoker.
Let it rest for 1 hour.
Go to sleep.
(Order of last three can be changed. Be creative.)
Wait! Bigmista wrote a cookbook?
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.
God loves BBQ!
Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.
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