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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 09-22-2006, 12:18 PM   #16
FatDaddy
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Gracias Mi Amigo's. Will stick that bad boy in the sink with some water after a while and get it ready for a good ol massage in the morning
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Unread 09-22-2006, 11:10 PM   #17
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damn right...just leave it out. it'll be alright for a few hours.
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Unread 09-23-2006, 02:05 PM   #18
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According to health regulations, you should defrost either in the refrigerator or under cool running water. I have seen establishments leave food thawing on the counter and on the floor. What people do not think about is the fact that the outside of the meat thaws quickly, wheras the middle of the brisket may still be frozen. After many hours of defrost time, the outside of the meat may go bad.
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Unread 09-23-2006, 06:34 PM   #19
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Sucker is thawed out and rubbed it down with Willingham's W'ham seasoning. and it is in the fridge till about 1030. it weighs in at 12.6 so its gonna be a long cook. nice thing though is that it folds all the way over from the end of the flat to the point. *highjacking my own thread* now for cooks lasting longer than 12 hours in the WSM whats the most effecient way to add fuel? unlit charcoal lit charcoal or unlit chunks of hardwood and charcoal together?
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

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Unread 09-23-2006, 10:39 PM   #20
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In the WSM I find that I get about 15 hours running at 225-250 with a full ring of K starting about 25 on top using the minion method, then if needed longer just start again.
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Unread 09-23-2006, 11:20 PM   #21
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thanks Tim just fired it up about 15 min ago had to run to walmart and buy a new chimney mine ran off last weekend when i took it to my parents 3 hours away lol. guess i left it there. so i just got the brisket on and its comin up to temp. was hoping to have it ready by lunch but i dont think its gonna happen. so lookin like chicken for lunch and brisket for supper and the 8:00 game.
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 09-25-2006, 03:59 AM   #22
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I dump my vacuum sealed food in the bath filled with cold water.

If the water gets cold I just drain it off and refill the bath. I don't use the running water method as I;m on a water meter!!!
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