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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 02-04-2008, 05:59 PM   #31
ZILLA
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Quote:
Originally Posted by Dustaway View Post
thanks zilla can you try hot & fast on yard bird and post the outcome ?
Sure can brother....Oh wait a minute...We did that last weekend at the SA Rodeo BBQ remember, it tanked. Thanks for reminding me you farker.
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Unread 02-04-2008, 08:53 PM   #32
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definately going to have to give hot and fast a try soon...............
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Unread 02-04-2008, 09:45 PM   #33
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Have to say I like hot and fast, but I'm trying low and slow.

And it looks outstanding!
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Unread 02-05-2008, 07:57 AM   #34
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If you started with a 14 lb packer and split it (I assume you cut off the point and only cooked the flat?) how much do you think the flat weighed?

I just did the math and you probably cooked about 45 min per lb, which is what I do. But I thought that I was cooking low and slow - now I wonder if my temp gauge is screwed up and I'm cooking a lot hotter than I thought.
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Unread 02-05-2008, 08:17 AM   #35
gordo
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I'm gona give that a try Zilla..

looks great my friend, like the smoke ring all the way around,..
bet the seasoning got to the meat all the way around also..
not just on half of it...
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