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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 09-21-2007, 06:21 PM   #1
JD McGee
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Default What's Cookin'?...

Yup...it's Friday! Sooo...what's on the smokers and grills this weekend? I'm not sure yet myself...my wife gets to choose the recipe this week..I'll get back to you! LOL!

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Unread 09-21-2007, 06:23 PM   #2
Rick's Tropical Delight
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i have 6 slabs of baby backs on the large egg 5 hours into it...
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Unread 09-21-2007, 06:26 PM   #3
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I'm a bit Q'd out.......gotta do some burgers and dogs for a memorial for an old friend sunday but, no serious cookin' for a couple of weeks.
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Unread 09-21-2007, 07:00 PM   #4
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Wyatt and I are Qing some babybacks.
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Unread 09-21-2007, 07:06 PM   #5
jacob
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I got ten pounds of leg quarters on sale for around ten bucks. And though I have never tried this I also got a big pack of gizzards for 2.50 and going to rub and smoke them. Thats about it until the sun comes out again. Going to make it fun though.
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Unread 09-21-2007, 08:25 PM   #6
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Sunday doing a turkey for the first time on the UDS...and of course some fatties, ABT's for snacks. Wife makes some killer mac and cheese or cheezy potatoes in the cast iron...good chit man! Working tomorrow until around noon and then will figure what to fix. Make sure to post pics of whatever is cooking.
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Unread 09-21-2007, 08:40 PM   #7
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fasting for yom kippur...bagels and lox sat nite
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Unread 09-21-2007, 10:24 PM   #8
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Doing Babybacks for the first time...HELP!! on the UDS. 2-2-1?,

Chicken thighs, and some good ol' Pork Butt. I just made a batch of South Carolina Mustard sauce...whhoooaaaa, good stuff! can't wait to try it tomorrow! Thinking of using it as a glaze tomorrow for chicken...
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Unread 09-21-2007, 10:32 PM   #9
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Keale, did babybacks last weekend on the UDS. Never wrapped at all and went about 4 hours. Basted a couple times...REALLY GOOD! When I do wrap, I only go 30-45 minutes and then back on the smoker unwrapped for 30-45 minutes. Wrap some and leave some unwrapped to see what you like best......it will ALL BE GREAT!!!!!!!!
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Unread 09-21-2007, 10:35 PM   #10
Brian in So Cal
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Quote:
Originally Posted by Meat Burner View Post
Sunday doing a turkey for the first time on the UDS...and of course some fatties, ABT's for snacks. Wife makes some killer mac and cheese or cheezy potatoes in the cast iron...good chit man! Working tomorrow until around noon and then will figure what to fix. Make sure to post pics of whatever is cooking.
Okay Meatburner. More questions. Will your wife part with the mac and cheese recipe for the cast iron. I do a lot of dutch oven cooking and would like that recipe.

Thanks for all your help,
Brian

P.s. Smoking some tri tips and making Pig candy
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Unread 09-21-2007, 11:07 PM   #11
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Got 4 briskets 10 butts and 6 whole chickens going this week end.



Sorry about the picture not the best.
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Unread 09-21-2007, 11:16 PM   #12
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Damn trpical depression is about to blow right over my head so I will have to wait until morning to start the drum.

I have a BBQ shed but I just don't feel like running back and forth in the driving rain.

Guess I am turning into a wimp. 10 years ago I would have BBQed during a hurricane!
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Unread 09-21-2007, 11:31 PM   #13
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I have a new Spicewine Ironworks temperature gauge to try out. I plan to cook up a pork shoulder, some fatties and some chicken breasts....a full smoke to be sure!
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Unread 09-21-2007, 11:55 PM   #14
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Quote:
Originally Posted by jacob View Post
I got ten pounds of leg quarters on sale for around ten bucks. And though I have never tried this I also got a big pack of gizzards for 2.50 and going to rub and smoke them. Thats about it until the sun comes out again. Going to make it fun though.
Farkin yardbird is expensive there. I pay about .49 per pound here.
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Unread 09-22-2007, 12:04 AM   #15
jacob
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Quote:
Originally Posted by txschutte View Post
Farkin yardbird is expensive there. I pay about .49 per pound here.
That was 20# not ten
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