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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 10-28-2007, 09:36 PM   #1
Divemaster
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Default This Weekends Food Pron....

Getting things going....


Got that thin blue smoke thing going....


Looking good.....


All sliced, packaged, and ready for the freezer....


Oh yea, and a little something for the cook....
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Last edited by Divemaster; 10-28-2007 at 10:37 PM..
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Unread 10-28-2007, 11:28 PM   #2
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Good grief, that looks great! Brisket is my favorite! Nice looking food there . . . and a fitting reward for the cook there too!
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Unread 10-28-2007, 11:33 PM   #3
keale
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I need to make a brisket! That looks awesome!!! Haven't had dinner yet, drool mod!!
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Unread 10-28-2007, 11:38 PM   #4
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that all looks darn good!
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Unread 10-29-2007, 04:58 AM   #5
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Farkin gorgeous!!!!
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Unread 10-29-2007, 09:57 AM   #6
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Really Nice Looking Brisket..did You Inject?
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Unread 10-29-2007, 10:03 AM   #7
Divemaster
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Nope… Just rub it down… I do use a water pan that I put some of the rub and apple juice into… I also wrap (with about ½ cup of apple juice) for the last 15* - 20* or so… Never had a dry one come off….
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If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Unread 10-29-2007, 04:06 PM   #8
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Looks delicious
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Unread 10-29-2007, 04:45 PM   #9
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Default Some Food Pron and Jack Pics

Was a long drive for the trip to the Jack or I would have met some of the Brethren there.

Chorizo and Shrimp Jambalaya


Rib ends and chicken breast and leg qtrs

Pics of the visit to the Jack Daniels contest beginning with a pic of the entire team of the Ribs and Bibs team with Old Dave.


Primo Grills and Smokers were the primary sponsers of this event which is well known as the primere event in the world of bbq.

Right next to Primo was the tent featuring the best smoker in the business “Stump’s Smokers” with Maple Hollow doing a great job showing off their line of cookers.

Dizzy Pig is a guy I have admired for a long time and I got a pic of his cooking site as he was spending all the time the kid there wanted to spend just talking.

If you ever need a quick fix for something off the grill, try some Spam with a good rub on it – mustard on one side of the loafbread and mayo on the other – hard to beat.
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Unread 10-29-2007, 06:51 PM   #10
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Nice hijack..............food look's good on both table's.
Jeff, those guy's don't deserve to eat that good, is that Texas brisket??
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Unread 10-29-2007, 09:39 PM   #11
Divemaster
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You got that right Bubba, it wings it's way down later this week... Don't know why they have me do it... Maybe they can't do good brisket down in Texas...

JUST KIDDING!!!!!!!!!
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Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Unread 10-29-2007, 09:43 PM   #12
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Now that's what I'm talking about! Great looking brisket!
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Unread 10-29-2007, 09:57 PM   #13
Brian in So Cal
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Divemaster, Can you give me details. How long did you smoke for and at what temp? They look great. Did you have to stoke the fire alot?

Thanks,
Brian
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Unread 10-29-2007, 10:00 PM   #14
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wow both looking farkin awesome
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Unread 10-29-2007, 10:01 PM   #15
Mitch
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WOW! That's good lookin' Q
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