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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 06-15-2013, 10:47 PM   #61
Titch
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:h ungry:
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Old 06-15-2013, 10:57 PM   #62
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Quote:
Originally Posted by SmokinAussie View Post
I'll be making a red wine, onion mushroom gravy with the crunchy bits on the bottom of the pan. I'll add some of the render and some home made beef stock (which is just about ready).

This is gonna be awesome...

Cheers!

Bill
oh yeah!
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Old 06-15-2013, 10:57 PM   #63
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Dog, that looks great. You are killing me here....
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Old 06-16-2013, 01:24 AM   #64
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So you boiled it huh? Looks good Mate!
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Old 06-16-2013, 02:13 AM   #65
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It's 7.5 hours since you wrapped it. Hey what is happening? Have you fallen asleep? Had a heart attack or stroke from the suspense?
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Old 06-16-2013, 02:29 AM   #66
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He said he can go all day, so he may still be going, what a man.
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Old 06-16-2013, 02:58 AM   #67
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Quote:
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He said he can go all day, so he may still be going, what a man.
Yeah but he missed the lunch bell & if he doesn't start carving soon he will miss the dinner gong!!!
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Old 06-16-2013, 03:00 AM   #68
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Quote:
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Yeah but he missed the lunch bell & if he doesn't start carving soon he will miss the dinner gong!!!
Depends on what rings his Bell
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Old 06-16-2013, 03:42 AM   #69
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Hey! Whats goin on. What'd I miss? Another episode of "Brisky Down Under"?
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Old 06-16-2013, 04:02 AM   #70
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Who knows what is happening.
All loyal followers are here waiting, but still no droop test pics.
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Old 06-16-2013, 04:07 AM   #71
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He may be pissed or had a Chicken sandwich while shopping today
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Old 06-16-2013, 04:26 AM   #72
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Well wake im up! Who was supposed to be watchin him!!!
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Old 06-16-2013, 05:39 AM   #73
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Where's the sliced brisket!!! I am !!!!

Looks delicious so far and I want some of that gravy too!
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Old 06-16-2013, 06:32 AM   #74
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Sorry Farkers and Bruces'

Fark,, it was soooooo goood. I just have to say thanks to Titch for giving me the opportunity to smoke such a gorgeous cut of meat.

And Marty got it right when he said I had the experience of hundreds of people in my head when smoking this.

I'm not gonna do the pics now cause I'm stuffed full and 3 parts p!ssed

But let me just say... I NOW KNOW what the fascination with Brisket is all about. No matter how much anyone tells you how good it is, It's all BULL**** till you try some REAL brisket. Smoked, TENDER and MOIST....

My friends just gaped after tasting...

Well, pics to come.

Thanks and Goodnight...

Cheers!

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Old 06-16-2013, 07:02 AM   #75
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Beautifully done Bill. looks farkin' fantastic!
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