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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 06-21-2006, 01:33 PM   #16
queball
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Not to pile on, but building and tending fire is what separates the purist from everyone else. The purist understands the skill and physical effort that goes into producing real bbq. An experienced purist excels at heat control and fuel consumption, and can produce fine product with even the most primitive gear. Tending fire for long cooks necessarily includes interrupted sleep. My pit is inside my screened cooking porch where I sleep in a hammick for long cooks. Aint nothing like a good sleeping bag and a hammick while tending a long cook in the middle of winter, accept that ragged old mattress at the duck camp.
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Unread 06-21-2006, 01:48 PM   #17
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Quote:
Originally Posted by queball
Not to pile on, but building and tending fire is what separates the purist from everyone else. The purist understands the skill and physical effort that goes into producing real bbq. An experienced purist excels at heat control and fuel consumption, and can produce fine product with even the most primitive gear. Tending fire for long cooks necessarily includes interrupted sleep. My pit is inside my screened cooking porch where I sleep in a hammick for long cooks. Aint nothing like a good sleeping bag and a hammick while tending a long cook in the middle of winter, accept that ragged old mattress at the duck camp.
Well said, Que!
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Unread 06-21-2006, 02:29 PM   #18
ciret
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Yep, there's nothin' like an over night cook to take what ever trouble I thought I was havin' and totally replace it with smoke & fire and some good eats. I just wish I had more time to sit back and just tend those nice long sessions.

Like Pooh & others said layin' down smelling like smoke, covered with soot, full of fresh q, nothin better for my soul.

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Unread 06-21-2006, 03:38 PM   #19
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God Bless BBQ and the Brethren.
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Unread 06-21-2006, 03:57 PM   #20
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Thank you Brother Mista. Can I get an AMEN and a HALLALUGH my Brothers!
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Unread 06-21-2006, 04:08 PM   #21
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Amen! Q on my brothers.
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Unread 06-21-2006, 04:37 PM   #22
ciret
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Halleluiah!
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Unread 06-21-2006, 07:42 PM   #23
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Default I was lost, but now been found !! Hallelujah !! Amen ! ...

... all the glory to the Brethren and especially Brother Thirdeye.

I put my suffering aside, followed the words of the Brethren, most especially Brother Thirdeye, and was pulled back from the edge !

I suffered the 'thousand cuts' from working with expanded steel, burns from the grinder, and was enlightened. Today (my birthday) my local butcher (bless him) cut me a 2.5 lb (2.5 inch) bone-in ribeye steak to cook per Thirdeye's recent porn .... hallelujah!

In the first pic, the lump looks like the fires of eternal damnation, my new 6 gauge expando is positioned right above the coals, and the ribeye is ready to be marked! After 3 minutes per side, another pic shows my extra thick (praise be) SS griddle inserted on a standard cooking grate as a heat 'buffer'. An extended grate allows the steak to be rasied further to then roast at a cooker temp of 400*F.

Maverick probe monitor is set at 135*F and the roast lasts over 20 minutes. The result pic shows a birthday fantasm never before experienced! My wife even used the expression .... "the bark is wonderful" !!! ... "bark" .... from my wife ???? I must truly be a farker ! ..... maybe not a 'cook all night in my bvd's farker, but one of the Brethren . I must be, you even sent a birthday greeting!!

All's well that ends well .... hallelujah and amen!
Attached Images
File Type: jpg RibEye1_Start_DSCF0907.jpg (85.3 KB, 63 views)
File Type: jpg Seared_Roast1_DSCF0909.jpg (91.7 KB, 63 views)
File Type: jpg RibEyeSliced1_DSCF0912.jpg (91.8 KB, 63 views)
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Unread 06-21-2006, 09:02 PM   #24
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Quote:
Originally Posted by BBQchef33
... then theres the "do u want to come shopping?(on a saturday afternoon) question from the better half. We have the ultimate excuse to NOT have to do anything..."I can't, i got stuff in the pit" is one of my favorite lines on that saturday afternoon. I dont have to go shop, and i get rewarded for it in the form of beer and bbq. :) ...
Man .... I've been lurking this thread, just goin' with the flow, until these words of wisdom popped out. Fark, we might be related. Heheee.
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Unread 06-21-2006, 09:10 PM   #25
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Quote:
Originally Posted by Q_Egg
... all the glory to the Brethren and especially Brother Thirdeye. I put my suffering aside, followed the words of the Brethren, most especially Brother Thirdeye, and was pulled back from the edge!...
Q_Egg,

I am humbled by your kind words....Someone wiser than I, Neil, said to me "Thirdeye, enjoy what you learn and share what you know, it's what we do here". These are words to live by. Sharing is as central to the code of barbecue as it is in life.

Sounds like a hell-of-a battle with the expando. Maybe a cut-off wheel is in your future??

PS: Happy Birthday
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Unread 06-21-2006, 10:17 PM   #26
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My two cents on this thread!

I have a Oklahoma Joe Longhorn that I love, but it takes a lot of tender loving care and I have to feed it wood quite often. I have been using apple and oak that we cut out of dead limbs out of our back yard trees.

If I do a really big brisket or a very large pork butt, I will cheat and finish it off in the very large crock pot we have all night - smoke for 12 or 13 hours and then let it sit in that thing on low all night long.

Works very well.
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Unread 06-22-2006, 08:39 AM   #27
Q_Egg
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... very interesting way to deal with an unexpected need to leave the pit and still have a good result!

Many thanks.
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Unread 06-22-2006, 09:13 AM   #28
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Beautiful steak, Tommy! <drooool>
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