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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 05-12-2008, 07:44 AM   #16
Norcoredneck
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Man if your gonna post food like that don't misplace that card reader!
Great job.
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Unread 05-12-2008, 08:09 AM   #17
michiana mark
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Beautiful, just farkin beautiful. Glad to see you are getting the hang of the fec.
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Unread 05-12-2008, 08:42 AM   #18
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Looks delicious Ron.
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Unread 05-12-2008, 08:58 AM   #19
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Which Caputos did you go to Ron? I just dropped off sauce samples a few days ago at the big one in Naperville
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Unread 05-12-2008, 12:21 PM   #20
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Quote:
I rubbed it with Montreal Steak Seasoning and cooked it at 250 until it was 130 in the center then held it at 140 for an hour.
When you say you held it at 140 for an hour, do you mean you dropped the smoker temp down to 140°, or put it in the oven at 140°, or what? I'm really looking forward to trying one of these and I want it to look like the pron in this thread. Thanks.
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