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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 11-04-2013, 07:50 AM   #1
is one Smokin' Farker

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Join Date: 07-22-13
Location: Old Church, Virginia
Default Mixed results weekend with some p0rn

I had a busy weekend some success in BBQ and some failures but I eat my mistakes :)
I received my new fire pit last week from Lone Star Grillz and it had it's maiden voyage on Saturday night while I smoked some boneless, skinless thighs. The thighs were a miss, I over seasoned them, had my timing off so the missus was getting eager and they were way to smokey. I think skinless takes on more smoke and I need to adjust some.

Here is a pic of the pit

I also did two butts on Saturday morning, started about 5AM, they were 9#'s or so each. I finished them the last couple of hours foiled in the oven so I could make a 7PM dinner. Here they are before the were pulled

After they were pulled

The PP was yummy
The last few hours the butts were on my WSM I added a couple of racks of Spares

I fought the wind all day and added more fuel while the ribs were on, that resulted in a lot of smoke, the ribs were good but the color was pretty sad and they were a little over cooked. The taste was good though

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Last edited by akoda; 11-04-2013 at 10:03 AM..
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Old 11-04-2013, 08:24 AM   #2
somebody shut me the fark up.

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Join Date: 08-27-13
Location: Princeton, TX
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No such things as mistakes as long as they are edible. Just learning experiences.
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Old 11-04-2013, 08:31 AM   #3
Smoked Nachos?
Knows what a fatty is.
Join Date: 09-13-13
Location: Greenville, SC

Looks better than my ribs! I'd be happy with that cook.
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Old 11-04-2013, 08:31 AM   #4
somebody shut me the fark up.

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Join Date: 08-09-13
Location: Round Rock, TX

^^^^ yup! Just a good reason to try again!
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Old 11-04-2013, 09:44 AM   #5
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Join Date: 02-29-12
Location: San Berdoo, CA

Originally Posted by sliding_billy View Post
No such things as mistakes as long as they are edible. Just learning experiences.
Ditto.... Keeps Smoking.
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Old 11-04-2013, 10:05 AM   #6
On the road to being a farker

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Join Date: 08-11-12
Location: Glenburn, ND

Great looking pit!!
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Old 11-04-2013, 12:15 PM   #7
Full Fledged Farker
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Join Date: 02-03-13
Location: Hoopeston IL

Looks are for comps, if they taste good and everyone enjoys them who cares what the color is IMO. It all looks delish and I would be proud to serve it, the new pit looks great, may keep that company in mind when it is time to replace my current home built one.
If it ain't smokin' it must be broken!
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Old 11-04-2013, 03:44 PM   #8
is One Chatty Farker

Join Date: 10-11-12
Location: Jonesboro. AR

Ditto Looks are definitely for comps.. and i like my ribs fall off the bone done... so in my book those are A+ Smokey goodness!
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Old 11-16-2013, 09:59 AM   #9
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas

Looks pretty good for a first run, lessons learned and some tasty treats....I think you did very well.
What ya smokin there?
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Old 11-16-2013, 10:05 AM   #10
Quintessential Chatty Farker

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Join Date: 07-19-11
Location: In the Marsh

Practice makes perfect!

Don't get discouraged. What you are doing is not wrong.

You just need some adjustments. You'll be fine...

Keep at it and don't stop!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
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Old 11-16-2013, 10:18 AM   #11
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA

If it taste good it taste good Ribs look fine You have to be careful with pbultry It takes on smoke quickly Use a mild wood like apple Cook at as higher temp like 325 indirect if you want it smoked Less time on the grill will give them better flavor or even cook direct around 325-350 with some wood Will still get a smoke flavor and the skin will be crispy
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