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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 02-20-2012, 07:34 PM   #16
bbqbull
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Bone pulled clean I would say you nailed it John!!!
Thanks for the pictorial cook.
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Unread 02-20-2012, 08:57 PM   #17
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Never thought of ginger ale, but it makes perfect sense
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A trench filled with wood coals and covered with chain link fence
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Unread 02-20-2012, 09:04 PM   #18
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Looks FANTASTIC! Makes my mouth water just looking at it!
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Unread 02-20-2012, 10:30 PM   #19
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It looks GREAT,,,,,BUT,,,the ONLY thing about that cook that is Memphis Q is your calling it that and MAYBE the rub.Still looks YUMMEE though!
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Unread 02-20-2012, 10:58 PM   #20
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Quote:
Originally Posted by Hoss View Post
It looks GREAT,,,,,BUT,,,the ONLY thing about that cook that is Memphis Q is your calling it that and MAYBE the rub.Still looks YUMMEE though!
Yup, it's the rub. I couldn't drive to Memphis to cook it.

John
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Unread 02-20-2012, 11:07 PM   #21
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Looks great John! Dang, you got that UDS blazing hot. Gotta believe your water pan was in full boil mode.
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Unread 02-20-2012, 11:36 PM   #22
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Quote:
Originally Posted by PatioDaddio View Post
Yup, it's the rub. I couldn't drive to Memphis to cook it.

John

Well, if you do ever make it down here,give us a shout.Would be honored to show you some local sights(Q joints) and buy you a few beers! Or ginger ale.
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Unread 02-20-2012, 11:44 PM   #23
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Quote:
Originally Posted by martyleach View Post
Looks great John! Dang, you got that UDS blazing hot. Gotta believe your water pan was in full boil mode.
Yes, indeedy!

John
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Unread 02-20-2012, 11:56 PM   #24
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Tonight I made a darn fine raspberry-chipotle sammich out of the pork. I
topped it with some of my Killer Slaw, funkified with some crushed
pineapple.



BTW - Fischer & Wieser Original Roasted Raspberry Chipotle Sauce® is
killer on pork!



John
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Unread 02-21-2012, 12:43 AM   #25
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When you rubbed it up and put in the fridge you said fat side up. Is there any reasoning for putting fat side up?
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Unread 02-21-2012, 08:50 AM   #26
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Quote:
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When you rubbed it up and put in the fridge you said fat side up. Is there any reasoning for putting fat side up?
Just so the meat side sits in the liquid that is drawn out
as it marinates.

John
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Unread 02-21-2012, 10:03 AM   #27
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Looks amazing. Thanks for the eyegasm. I'm wantin' pp now..
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Unread 02-21-2012, 11:04 AM   #28
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I'm trying to bump my temps up each time I cook pulled pork, so far I've only had the cahoneys to go 275', but your tempting me with your style. Me and a friend are cooking for about 60 people this weekend and Im thinking I'm gonna bump it up some more. By the way you are the King of the Pron, lol.:)

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Unread 02-21-2012, 02:22 PM   #29
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John, the pork looks great, and I'm a huge fan of water pans. Only thing is that my little weber bullet is...well, little, and I'm getting tired of halving rib slabs or rolling 'em up. Since moolah has been too tight to get a bigger bullet I might go ahead and make another UDS.....but with a water pan this time around.

Mind sharing what you're using for a water pan and how much in ventilation you found necessary to achieve 300*+ temps? I'd really appreciate it!
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Unread 02-21-2012, 02:36 PM   #30
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Excellent John! What effect did the foil have on the bark? I loves me a little crunch on my edge meat.
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