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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 02-24-2012, 01:30 PM   #16
Liquordude
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Thanks for the informative post. That butt really looks good! I've always been a "low-n-slow" guy but I like the idea of being able to cook a large cut of meat like that in an afternoon. One question: When you start probing for temperature, are you probing through the foil or unwrapping and re-wrapping the butt every time?
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Unread 02-24-2012, 01:33 PM   #17
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Quote:
Originally Posted by Liquordude View Post
One question: When you start probing for temperature, are you probing through the foil or unwrapping and re-wrapping the butt every time?
I go through the foil and use a single hole for each reading.

John
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Unread 02-24-2012, 01:34 PM   #18
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Very nice!

Other than flavor, and being a liquid, does Ginger Ale bring anything special in your opinion?
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Duh.
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Unread 02-24-2012, 01:36 PM   #19
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Quote:
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Very nice! Other than flavor, and being a liquid, does Ginger Ale bring anything special in your opinion?
Nope, it's just cheap, easy, wet and sweet.

John
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Unread 02-24-2012, 01:52 PM   #20
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John I love reading your posts you do an awesome job with your write ups. I love cooking hot and fast on my UDS! The looks people give you are priceless!
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Unread 02-24-2012, 01:53 PM   #21
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Quote:
Originally Posted by PatioDaddio View Post
Nope, it's just cheap, easy, wet and sweet.

John
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Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course.
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Unread 02-24-2012, 01:56 PM   #22
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Thanks for the recipe and instructions. I'll give this a shot soon.
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Unread 02-24-2012, 01:58 PM   #23
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Quote:
Originally Posted by Just Pulin' Pork View Post
John I love reading your posts you do an awesome job with your write ups. I love cooking hot and fast on my UDS! The looks people give you are priceless!
Thanks, I appreciate the encouragement.

John
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Unread 02-24-2012, 02:01 PM   #24
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Quote:
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Seriously though. The rub sounds like it would work wonders on ribs too. I'm going to make a half batch, bumping up the cayenne of course.
I agree. It's killer on wings.



John
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Unread 02-24-2012, 02:45 PM   #25
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Awwww....that'll NEVER work!!!!
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Unread 02-24-2012, 10:14 PM   #26
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John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.
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Unread 02-24-2012, 11:44 PM   #27
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Quote:
Originally Posted by wheelterrapin View Post
John is there any other name for the Unrefined evaporated cane sugar. I am not sure I have seen this at the local SuperCenter.
Check the bulk foods section of a local store, if that's available. Failing that,
Sugar In The Raw is the same thing, but the grains are much more coarse. If
it were me I'd buy some of that and hit it quickly in a coffee grinder that's
reserved for spices. You want it to be about twice as coarse as table sugar.

John
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Unread 02-24-2012, 11:45 PM   #28
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Nice looking
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Unread 02-25-2012, 12:06 AM   #29
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John...I think you finally convinced me to try hot and fast on a butt.
BTW...I tried out your Country Style ribs recipe a couple of weeks ago and it was a huge hit! Thanks! Guys like you make this board an addiction!
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Unread 02-25-2012, 08:51 AM   #30
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What's different if you use table sugar? Is it just the grain size?
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