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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 06-04-2006, 01:34 PM   #1
Sledneck
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Default Practice run

Decided to do a little run for my first kcbs event. Did some chicken and it came out so good that we ate it all before taking any pics. Still have 2 butts on and 2 racks

Last edited by Sledneck; 02-24-2009 at 03:43 PM..
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Unread 06-04-2006, 02:29 PM   #2
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Lookin' good Steve.
I really like the color on that top butt right now

TIM
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Unread 06-04-2006, 02:37 PM   #3
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Looking mighty mighty tasty! I wish I could give it a taste test too! :)
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Unread 06-04-2006, 04:06 PM   #4
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Looks good! Keep taking pics so we can see how things progress!
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Unread 06-04-2006, 05:22 PM   #5
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Ribs are done butts are still at 180

Last edited by Sledneck; 02-24-2009 at 03:44 PM..
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Unread 06-04-2006, 05:24 PM   #6
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Quote:
Originally Posted by The_Kapn
Lookin' good Steve.
I really like the color on that top butt right now

TIM
The top butt has dizzy pig on it the one on the bottom is injected(my first time ever injecting) with my own rub
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Unread 06-04-2006, 06:45 PM   #7
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Looking good Steve.... I guess the Smokemaster pickup is treating you well..
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Unread 06-04-2006, 09:12 PM   #8
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Looking very good Steve.
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Unread 06-04-2006, 10:05 PM   #9
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Quote:
Originally Posted by MilitantSquatter
Looking good Steve.... I guess the Smokemaster pickup is treating you well..
Not exactly, i finished the ribs on the wsm. I never had an offset and i dont have any wood so i have been using lump. It sucks! I have to get some lumber over here it needs attention every 45 to 60 min. My WSM on the other hand cooked today for 12 hours straight at 225 with no temp change at all on one load. The smokemaster is nice in that it has a large cooking surface and easily accesible. I gotta get used to it

The ribs came out great. The butt that was injected sucked! It was mushy and tasted like crap. The other one with no injection and dizzy pig rub was good, i would of liked it better with my own rub though. I didnt thinh the dizzy pig had much flavor. I know its probably gonna hurt me in competitions to cook to my taste but i dont care. They dont like it to bad
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Unread 06-04-2006, 10:08 PM   #10
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Looks real good steve, but as a judge - the ribs look very dark.
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Unread 06-04-2006, 10:16 PM   #11
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The pics are from my camera phone they are that dark in person but they are dark. Its my sauce. why would that matter in comp?
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Unread 06-04-2006, 10:56 PM   #12
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Apppearence my friend. They could be interupted as burnt. Hard to tell from the picture.
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Unread 06-04-2006, 11:03 PM   #13
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My camera darkens the appearance of my Q too. Still appearance (feeding the eye) is a HUGE step toward convincing a judge that it's going to taste good before they have that bite.

http://www.bbq-brethren.com/forum/sh...hlight=perfect

Have a look at the 180 ribs from the '03 Royal.
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Unread 06-04-2006, 11:06 PM   #14
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Quote:
Originally Posted by BrooklynQ
Apppearence my friend. They could be interupted as burnt. Hard to tell from the picture.
their is not a single spec of black on them, screw the judges what do they know, wait....im a judge.
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Unread 06-05-2006, 10:54 AM   #15
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Steve, unless you plan on serving the pictures to the judges I wouldn't worry about it.
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