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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 07-19-2013, 11:36 PM   #16
Hawg Father of Seoul
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Bank your coals on one side. Put the lid vent over the coals. Place small piece away from the fire, big piece close to fire. Foil rolled up to finish, thin on top.
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Unread 07-19-2013, 11:50 PM   #17
On the road to being a farker
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I had the coals arranged in the snake method. Meat indirect. Thickest part of the meat was closest to the coals.
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Unread 07-21-2013, 04:44 AM   #18
Murray in N.Z.
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Boil them with a few cloves and bayleaves... skin em then put them in a tapering bowl and press them compact with a plate and a few cans of food. Tip over some of the juice and let them sit overnoght on the fridge. Next day slice em up and serve with salad... doggam awesome tucker.

And over in N.Z. they are not cheap... they have gotten expensive since all immigrants moved in and started eating them...

Muzza in Perth with the under arm bowlers..
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Unread 07-21-2013, 08:29 AM   #19
BBQ Bandit
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Stepped in a little late.... however here's a few threads on that subject.

A one stop research point of information.

The resulting cook after the research...
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 07-23-2013, 07:21 PM   #20
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La lengua looked good to me...nice smoke ring also.

I smoked one for 6 hours or so in my wsm @ 250.
SSV3 posted the link. keep cooking. my wife will on eat lengua if its smoked.
WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , mini wsm
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beef, Beef Tongue, tongue

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