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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 12-27-2007, 10:11 PM   #1
NCGrimbo
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Default What I did today.

Well, it was a balmy 50 degress out today with a light wind. Since it rained yesterday (Yeah!!) and they are calling for chances of rain on Friday, Saturday, and Sunday, I figured today would be my best chance to fire up the bandera. I'll let the pictures do most of the talking.

The goods:



Brats out first:



Then the pork tenderloin:



And the fatties:


Since I wasn't sure how the ribeye would turn out, I only put 1/3 into the smoke and sliced the rest, vacupacked them, then freezered them. Here's what came out of the smoke at 142 degrees:


And then sliced:


I figured that I can vacupack these cuts and then when I want a smoked steak, I can defrost and then pop them on the grill to get some heat in them as I take them to medium doneness.


All that was left was the Boston butt which spent 3 hours in the oven to conserve my low lump supply:



Even with an oven finish, it spent enough time in the smoke to be very tastefull when pulled:
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Unread 12-27-2007, 10:14 PM   #2
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I'm full just looking at all of that! Nice job!
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Unread 12-27-2007, 10:16 PM   #3
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NC, those groceries look fantastic. I bought four packages of brats yesterday with the intent of smoking them Saturday. How'd you do those?
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Unread 12-27-2007, 10:24 PM   #4
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great look'n eats - Yes, gotta love the rain when we can get it.

One question, do you always break-out a bottle of Tums when you're planning on Q-ing. You don't crush them and add it to your rub, but now that I think of it that might be a great idea

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Unread 12-27-2007, 10:24 PM   #5
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Quote:
Originally Posted by trp1fox View Post
I bought four packages of brats yesterday with the intent of smoking them Saturday. How'd you do those?
200-225 with sweat blue for about 45 minutes to an hour. You need to keep an eye on them as they go from darn good to burnt fairly quickly. Look for the casings to take on a reddish color and start to wrinkle. That's when I try to pull them.
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Unread 12-27-2007, 10:25 PM   #6
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you're makin me hungry!
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Unread 12-27-2007, 10:27 PM   #7
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Quote:
Originally Posted by RichardF View Post
One question, do you always break-out a bottle of Tums when you're planning on Q-ing.
I wondered how long it would take one of you farkers to notice them. To be honest, that bottle is over a year old. My doc put me on Nexium and I no longer need the Tums. I think they can be classified as a nic-nac now since they haven't moved since I bought them.
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Unread 12-27-2007, 10:29 PM   #8
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Nice looking spread. You gonna eat all of that today?
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Unread 12-27-2007, 10:35 PM   #9
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Quote:
Originally Posted by chinesebob View Post
Nice looking spread. You gonna eat all of that today?


Actually, being single, I run my smoker about once every two months or so and fill it to capacity. No sense in firing it up for a few ribs or one boston butt. And, if you notice in pictures 2 and 3, I have a way to keep them freezer burn free until they get eaten.
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Unread 12-27-2007, 10:47 PM   #10
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Quote:
Originally Posted by NCGrimbo View Post


Actually, being single, I run my smoker about once every two months or so and fill it to capacity. No sense in firing it up for a few ribs or one boston butt. And, if you notice in pictures 2 and 3, I have a way to keep them freezer burn free until they get eaten.
Sending a bit of it to Utah would also help to keep it freezer burn free...
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Unread 12-27-2007, 11:57 PM   #11
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Man that stuff looks awesome!
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Unread 12-28-2007, 01:04 AM   #12
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NC, that looks awesome, man you feeding an army? That ribeye looks delicious!
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Unread 12-28-2007, 05:42 AM   #13
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Now that's a load of meat, looks good!
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Unread 12-28-2007, 06:59 AM   #14
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Good looking eats bro... I love the looks of those sausages and the PR.
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Unread 12-28-2007, 07:33 AM   #15
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Hey, I don't see any vegetables! (Just kidding!!)
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