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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 06-06-2007, 10:30 AM   #16
Arlin_MacRae
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Congrats, bro! What's next? ;)
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Old 06-06-2007, 11:23 AM   #17
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Dude! Pics o dat shrimp boil make me miss Galveston like no other!

Go Astros!
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Old 06-06-2007, 11:37 AM   #18
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Good job, it all looks great!
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Old 06-06-2007, 11:58 AM   #19
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Quote:
Originally Posted by Single Fin Smoker View Post
Dude! Pics o dat shrimp boil make me miss Galveston like no other!

Go Astros!
I'm with you! we need to make a trip down that way soon!

I remember Clear Lake. We used to beat them in Football and Track! Go Ball High!!
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Old 06-06-2007, 09:32 PM   #20
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Aw man! That food looks sooooo good! That brisket made my mouth water!

Tony
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Old 06-07-2007, 06:48 AM   #21
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Quote:
Originally Posted by BBQchef33 View Post
if your cooking to complete on Friday, I would reheat to no higher than 130, or just hot enuf to allow the meat to slice well. Have a serving dish of warm au-jus and put the slices into the aujus as they come off.
Ah, I see you haven't taken a food service class yet Phil.

You will need to reheat to 165 in order to kill any cooties. It will be fine if the aujus is plenty hot. Slice and let the juice finish it off to temp.
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Old 06-07-2007, 06:49 AM   #22
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Made my other post too late. Looks like good eats were had by all.
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Old 06-07-2007, 07:19 AM   #23
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Dante, congrats on the cook!! Who long did it take to reheat the brisket the next day?
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Old 06-07-2007, 12:12 PM   #24
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Dante, congrats on the cook!! Who long did it take to reheat the brisket the next day?
Took about 3 hours - 200 to 220 degrees 'dera temp.
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