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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-14-2013, 05:28 PM   #1
Hotrodhog
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Default Giant Chucky & UDS... Suggestions?

So my first chucky on the drum was a 3.5 LBer a total surprise, perfection.
My second was about 2.3.. too thin,.. junk.

So this 5.11 LB beast has been in the fridge with Evoo & Rub.

Anybody have experience to share with a 5 inch thick monster like this?

Last edited by Hotrodhog; 02-14-2013 at 05:28 PM.. Reason: Add Pic
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Old 02-14-2013, 05:30 PM   #2
Hotrodhog
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Quote:
Originally Posted by Hotrodhog View Post
So my first chucky on the drum was a 3.5 LBer a total surprise, perfection.
My second was about 2.3.. too thin,.. junk.

So this 5.11 LB beast has been in the fridge with Evoo & Rub.

Anybody have experience to share with a 5 inch thick monster like this?
Ooops, here is the pic.
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File Type: jpg 5.11 Chucky.jpg (64.7 KB, 86 views)
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Old 02-14-2013, 05:39 PM   #3
gtr
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Well I'm not normally a foiler, but I've found that foiling chuckies after a while helps keep them moist - or putting 'em in a pan with some liquid (beer, woosty, broth, that kinda thing) and covering.
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Old 02-14-2013, 05:45 PM   #4
Hotrodhog
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Sounds about right to me..think ill do that...Thank you!....but why is that dog winking at me?..
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Old 02-14-2013, 05:55 PM   #5
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I agree with the winking dog owner. :)
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