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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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Old 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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Old 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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Old 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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Old 02-24-2012, 01:36 PM   #19
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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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Old 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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Old 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
I...um. Never mind. Penalty box.



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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Old 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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Old 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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Old 02-24-2012, 02:01 PM   #24
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Quote:
Originally Posted by deguerre View Post
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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Old 02-24-2012, 02:45 PM   #25
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Awwww....that'll NEVER work!!!!
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Old 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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Old 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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Old 02-24-2012, 11:45 PM   #28
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Nice looking
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Old 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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Old 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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