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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 02-16-2014, 04:32 PM   #1
16Adams
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Peeps had a thread recently of great food cooked on a cooker he has been neglecting. Man oh man, that hit home. So headed to the store and bought some chuckie and a perverted pork loin roast in bondage. I bought the smallest packages of each. I was going to also cook a chicken, but Sam's had the large pollo coming off the spit for only 4.88$. Hell--that's a Washington cheaper than I can buy it raw. So any way, seasoned both with Blacks, have the Primo XL purring along at 275 fueled by Ozark Oak lump with about a tennis ball size chunk of pecan. Food for the week.
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Old 02-16-2014, 04:37 PM   #2
landarc
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So, you are cooking meat then?
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Old 02-16-2014, 04:39 PM   #3
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Off to a great looking start
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Old 02-16-2014, 04:40 PM   #4
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Quote:
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So, you are cooking meat then?
Yes, but I don't get to eat it tomorrow. Meatless Mondays are still in effect.
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Old 02-16-2014, 04:40 PM   #5
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Quote:
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Yes, but I don't get to eat it tomorrow. Meatless Mondays are still in effect.
meatless Mondays? No PBC?


I feel like I don't even know you anymore...
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Old 02-16-2014, 04:44 PM   #6
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I like the way you are starting
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Old 02-16-2014, 04:45 PM   #7
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The realization came obvious was not rotating the rotation, plus The bulb switched to on and realized my beer infused enthusiasm is often times not shared.
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Old 02-16-2014, 04:49 PM   #8
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Quote:
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The realization came obvious was not rotating the rotation, plus The bulb switched to on and realized my beer infused enthusiasm is often times not shared.
That's exactly what I was thinking! Looking good so far.
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Old 02-16-2014, 04:57 PM   #9
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Looks like a good Tuesday. Or you could hurry up and get it done before midnight tonight.
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Old 02-16-2014, 05:04 PM   #10
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Quote:
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The realization came obvious was not rotating the rotation, plus The bulb switched to on and realized my beer infused enthusiasm is often times not shared.
I have no idea what you just said. but that meat looks like it'll fill your lunch box for a few days!
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Old 02-16-2014, 05:10 PM   #11
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Quote:
Originally Posted by Toast View Post
That's exactly what I was thinking! Looking good so far.
It's not always as simple as it was when I lived in Alexandria Louisiana. Herbie K's gumbo three-four nights per week
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Old 02-16-2014, 05:52 PM   #12
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AH! You're from Louisiana, that explains it all
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Old 02-16-2014, 06:49 PM   #13
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Cajun only Fall 76-Spring 78.
Mission accomplished with Primo. Wife is moaning with delight. Just glad I was involved in the event
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Old 02-16-2014, 10:11 PM   #14
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Damn! I wish I had inspired that right to my front door! Helluva cook!
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Old 02-16-2014, 10:22 PM   #15
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Can I drink the meat tears you've collected in the pan?
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