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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 05-23-2008, 07:34 PM   #1
Solidkick
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Default Putting the Spicewine large to the test this weekend

Doing a gig for the family this weekend.....expecting about 100 people......I had planned on 4 butts and 6 brisket flats.....nephew shows up tonight with 4 more butts..... I have no problem with space.....what I have a problem with is figuring what time to start.....they want to eat at 5PM, I've got a 30 minute drive to the party.......I figured would cooler and slice/chop hot.

We're also doing 24 pounds of hash brown cassaroles and 5 gallons of beans....chit...I should have gone to the GAB!

So I'll either be cooking or frettin' about cooking....so I may be on here off and on all night.....

I'll try to remember to take pics.....
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Unread 05-23-2008, 07:39 PM   #2
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Allow yourself enought time to get things done. You can always wrap and cooler them.
I woud figure pulling the meat at about 3 pm., foil and cooler.
Get to your destination, remove from the cooler about 4.30 and rest for half hour, then pull and slice.
You should be fine.
Good Luck..............and dont forget the pics.
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Unread 05-23-2008, 09:29 PM   #3
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The GAB woulda been easier....

Leave plenty of time for warming up the pit, look forward to some pron!
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Unread 05-23-2008, 09:56 PM   #4
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That will give the Spicebox a good workout

Have fun Kick !
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Unread 05-23-2008, 10:07 PM   #5
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Sounds like a GREAT weekend
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Unread 05-23-2008, 10:48 PM   #6
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Moderator or not, no pics, it didn't happen
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Unread 05-23-2008, 11:30 PM   #7
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Quote:
Moderator or not, no pics, it didn't happen
Ummmmm.......yes it did!
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File Type: jpg 052308 Load.jpg (205.0 KB, 112 views)
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Unread 05-24-2008, 12:26 AM   #8
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Gary,

You won't have any trouble and they look beautiful.
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Unread 05-24-2008, 01:15 AM   #9
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Don't for get the pics of the finished product!!!
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Unread 05-24-2008, 09:29 AM   #10
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Mid way point....bark is nice.......now if the rain would go away!
This will probably be the last pics as next is foil and then hold until later....

The first 3 hours were iffy, I was thinking the worst....205* with Kingsford was it until the meat started to warm....now it's clear sailing.....
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File Type: jpg 052308mid2.jpg (102.8 KB, 90 views)
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Unread 05-24-2008, 09:44 AM   #11
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VERY NICE that large spice is a good way to go
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Unread 05-24-2008, 10:29 AM   #12
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Wore that special Diddler chimney out, didn't you?

PS: I guess my invitation got lost in the mail. I'd consider traveling for some of that casserole
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Unread 05-24-2008, 10:31 AM   #13
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Hey Solidkick how about a full shot of your spicewine.
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Unread 05-24-2008, 10:56 AM   #14
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I am going to be wishin' I had that large on Sunday night as I try to do 12 butts on a medium. I am taking the UDS just in case I have trouble fitting them all on there.
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Unread 05-24-2008, 11:35 AM   #15
Solidkick
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Quote:
Originally Posted by Norcoredneck View Post
Hey Solidkick how about a full shot of your spicewine.
Here's the thread from when she was new....
She's got two GCs under her belt since then.....

http://www.bbq-brethren.com/forum/sh...ad.php?t=27422
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"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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