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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 07-04-2014, 03:24 PM   #16
savageford
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Got some beef short ribs going with S&P with apple for smoke. The little one is excited too.
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Old 07-04-2014, 03:27 PM   #17
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Shooting video while making BBQ; FUN FUN. Not really. Stew is done, and kids (go figure) have been hitting it already. 6 butts are in the smoker, about 1.5 hours ago. Temps cruizin'... Sweet blue the whole way. 7pm will foil. Lake Dogs Cooking Team sauce already made up and ready to go, along with Pot Luck, and some Scotts (vinegar sauce).

Happy 4th of July, everyone!
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Old 07-04-2014, 03:28 PM   #18
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I've got three racks of trimmed spares, three rib tips (trimming from spares), and a fatty on. Likely doing some pig candy later for eating while watching fireworks.

One of my racks of ribs will be "firecracker ribs", rubbed heavy-handed with HDD. I'm the only one that will eat those.
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Old 07-04-2014, 03:28 PM   #19
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Quote:
Originally Posted by grillinguy247 View Post
I've got a 3.25# chuckie going right now! Seasoned with SPOG and smoked with cherry and a touch of Hickory. Plan on cooking at 250 till tender. I'm taking my time today because there's nothing else to do until tonight.







I'll be putting corn and baked taters on the kettle later.
Wish me luck and happy 4th!
Good luck! Looking good so far.

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Lunch time in the rain in Connecticut. Smoked cod and grilled bread:

Hope to grill lobster for dinner if the rain let's up!
Awrite! Love smoked cod. Hope the rain stops!

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Originally Posted by savageford View Post
Got some beef short ribs going with S&P with apple for smoke. The little one is excited too.
Yes!
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Old 07-04-2014, 03:31 PM   #20
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Awrite. Taters are done and cooling a bit.



Membranes remoced and rubbed ribs on the Akorn now. Letting the temp come back up to see where it is.









Now, we wait.
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Old 07-04-2014, 03:33 PM   #21
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So there's nobody else willing to share?
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Old 07-04-2014, 03:34 PM   #22
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Here is a teaser for you, my newest test cook, I call it the CluckerFARK. Seasoned chicken breast and boneless thighs smoked in roast netting, cook thread will be posted later this evening.....
image.jpg
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Old 07-04-2014, 03:36 PM   #23
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Will post pics when I put the corn and taters on. Right about the time when I'll peek at the chuckie.

Everybody's cooks look great so far.
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Old 07-04-2014, 03:37 PM   #24
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Good looking spuds Uncle G!

And Shenco, that looks tasty, I'll be curious to see your cook thread.
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Old 07-04-2014, 03:38 PM   #25
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Scotch ale brew and a pork shoulder que:




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Old 07-04-2014, 03:39 PM   #26
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Started a thread this morning with this in it today. Thought I'd share on this thread too.
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Old 07-04-2014, 03:45 PM   #27
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Quote:
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Good looking spuds Uncle G!

And Shenco, that looks tasty, I'll be curious to see your cook thread.
Thanks, my intent is to slice it into sliders, each slice will have white and dark meat (in theory), we will see!
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Old 07-04-2014, 04:07 PM   #28
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Quote:
Originally Posted by zoomzu View Post
Started a thread this morning with this in it today. Thought I'd share on this thread too.
That is one sexy looking briskey my friend.
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Old 07-04-2014, 04:22 PM   #29
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Quote:
Originally Posted by ShencoSmoke View Post
Thanks, my intent is to slice it into sliders, each slice will have white and dark meat (in theory), we will see!
So far, it has my utmost attention.
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Old 07-04-2014, 04:32 PM   #30
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Redhot crunchied up some thick cut bacon, and sauteed the celery and onion just enough where it still had some good crunch. In bacon grease of course. Chopped a couple Mt. Olive Kosher dill pickles and opened a can of sliced black olives (Got lazy).

Then I minced some fress dill weed.









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