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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 07-26-2013, 10:31 PM   #16
QansasjayhawQ
is One Chatty Farker

 
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Quote:
Originally Posted by hkcon View Post
ty BB, that was my plan I was looking for some confirmation cause I love second guessing myself. The warden called a little earlier and told me the beer replenishment building was not opening soon enough for her and now a haircut is being performed and my delivery time is stalled as well, thank god for spicy v-8 and vodka!!!
Remain flexible.

Remain flexible.

Expect nothing.

Be ready for anything.
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http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
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Unread 07-26-2013, 11:03 PM   #17
Jayblefty
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1 brisket, 4 racks of spare ribs and 1 Fattie! Nice family dinner planned! Can't wait!!!!
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Unread 07-27-2013, 08:36 AM   #18
mtbchip
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6 slabs St Louis Style ribs. Pics later.......
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Unread 07-27-2013, 08:38 AM   #19
LMAJ
somebody shut me the fark up.

 
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Depends on what Al comes out of the store with!
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Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
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Unread 07-27-2013, 09:11 AM   #20
mikeleonard81
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I've got a turkey breast brining. Waiting on THE STUPID RAIN to at least let up. Come on mother nature. Cut me a break! Looking forward to the pics of the whole hog twelve gauge!!!
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Unread 07-27-2013, 09:15 AM   #21
YetiDave
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18lbs of pork butt and 5lbs of brisket for pepper stout beef
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Unread 07-27-2013, 12:46 PM   #22
Packmanjim
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A pork butt, 3 racks of ribs, 4 hot Itialian sausages, and a big Salmon filet. Never smoked Salmon so wish me luck. Pron to come.
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Unread 07-27-2013, 01:13 PM   #23
Lytnin
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Dinner is in the works. Not pictured: Sweet corn



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Unread 07-27-2013, 01:41 PM   #24
smoke'n Frank
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Im going to try my hand at a couple whole chickens for the first time on the smoker .
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Unread 07-27-2013, 02:15 PM   #25
Billy Ribs
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14# prime packer, trimmed out a 10#. This is my first H&F and my first all wood cook. 4 hours in and all is well. Running 325-350 IT @ 171(just a guide) will probe when I rotate in 20 min.

Pics to follow.
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Spare Rib Anyone?


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