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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 11-04-2013, 01:10 PM   #16
BobM
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Join Date: 02-16-12
Location: Long Island, NY
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It looks yummy!
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Old 11-04-2013, 01:41 PM   #17
Hankdad1
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Location: Twin Cities, MN
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Looking good. Hope you had some leftovers for a sandwich today.
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Old 11-04-2013, 04:13 PM   #18
smokeisgood
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Quote:
Originally Posted by akoda View Post
Mine is done by temperature. Ground beef is 160 IT, some may say to pull at 155 or 150 due to them continuing to cook but I don't take a chance. I also smoke a little higher than my other cooks and use a pit temp of 350 or so.
Ok, great....thanks
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Old 11-04-2013, 04:41 PM   #19
smokin'matt
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Join Date: 09-02-13
Location: Chicago, IL
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Originally Posted by Kloogee
Looks like meatloaf was pretty popular today. I did one today too.

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Must be the season for smoked meatloaf. Good "stick to the ribs" kind of food. Great "comfort food."
Smoked a couple of meatloafs Saturday. One for dinner with roasted garlic smashed taters and one for lunch time sammies this week. I guess the crisp autumn evenings awaken the meatloaf spirits in us....
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