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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 04-07-2013, 08:36 AM   #16
HeSmellsLikeSmoke
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There you go!
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Old 04-07-2013, 08:37 AM   #17
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Hey brethren, we're all family here and I want to get better. So please feel free to point out anything in the above picture that points to something I need to do or not do. I think I could have cooked it about a half hour longer. I don't think all the "stuff" broke down and rendered ALL the meat's tenderness. But nonetheless it was very good in taste. Will make some wonderful sliced briskie sammiches!!!!
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Old 04-07-2013, 08:46 AM   #18
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Congrats on an great cook!
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Old 04-07-2013, 08:59 AM   #19
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Very nice, you're screwed now
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Old 04-07-2013, 09:01 AM   #20
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Congrats on a successful cook. Things to different next time.... Sharpen your Knife those slices look like they where cut with a Sawzall
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Old 04-07-2013, 10:00 AM   #21
Teltum
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Looked pretty darn tasty.
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Old 04-07-2013, 10:26 AM   #22
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Looked good enough to eat from here, Great work!

KC
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Old 04-07-2013, 10:32 AM   #23
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Looks like you nailed it!
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Old 04-07-2013, 11:42 AM   #24
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Good man... Good locking grub
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Old 04-07-2013, 11:43 AM   #25
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Congrats!
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Old 04-07-2013, 11:53 AM   #26
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Quote:
Originally Posted by Bludawg View Post
Congrats on a successful cook. Things to different next time.... Sharpen your Knife those slices look like they where cut with a Sawzall
Yeah, that's one of the things I've been needing to do is invest in some good knives. The ones I've got are cheap and old.
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Old 04-07-2013, 11:53 AM   #27
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Congratulations!! It looks mighty fine!
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Old 04-07-2013, 01:03 PM   #28
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I would like to spoon one of those slices, is that wrong?
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