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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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Old 08-10-2008, 11:57 AM   #46
Smokin Gator
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Dayum!!! That is some awesome looking pork there Doc!!
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Old 08-10-2008, 12:00 PM   #47
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sur.... the week i pick beef... maybe i'll wrap it in bacon for"consideration"
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Old 08-10-2008, 12:08 PM   #48
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Quote:
Originally Posted by Dr_KY View Post
Someone hide Ricks Eggs while he's shopping.

I NEED THIS WIN!
Doc that's funny! LMAO
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Old 08-10-2008, 12:15 PM   #49
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Quote:
Originally Posted by N8man View Post
Rubbed the Pork Loin with Stubbs Chile-Lime. As it was Smoking I made a reduction Glaze of Peach Preserves and Amarito with Special, Rare Mexican Kaskaskian Peppers(Thanks Ashmont!!)
@130* started glazing the loin every thirty minutes till the Loin reached 140* internal. Foiled and rested for 1 Hour.
Sliced into the Loin and tasted....It's like Sweet Hickory Smoked Heaven that melts onto your tastebuds....with a nice bite at the end...
Man after reading your description it adds another aspect to the voting for me. Just reading this makes it seem as inticing as the pics! "Sweet Hickory Smoked Heaven" ... good stuff right there!
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Old 08-10-2008, 02:50 PM   #50
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Doc, after seeing your post..... Rick has a problem this week! Wow.........
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Old 08-10-2008, 03:18 PM   #51
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Note Quite Done....Sauceing to come

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Old 08-10-2008, 03:24 PM   #52
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Quote:
Originally Posted by smokinwhenIcan View Post
Doc, after seeing your post..... Rick has a problem this week! Wow.........
Man look here, I'm already sweating my a3z off and shaking like a wet dog thinking of how he's gonna come stormin through the door with his game face on so PLEASE don't fire him up!


HHaaaaaahahahah!

Thanks guys I just hope he needs a nap or something.
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Old 08-10-2008, 03:24 PM   #53
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My entry for week 2 is PORK LOIN....

Marinated Pork Loin over night after an injection and rub with marinate.




Finished product. Cut into slices for people who want a slice or three.



I also cut into julian cube strips for Pork Loin Sammies...



Pork Loin Sammie, side salad, and Blairs After Death Hot Sauce... for that eXtra kick
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Old 08-10-2008, 04:30 PM   #54
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Nice loin!!
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Old 08-10-2008, 04:31 PM   #55
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Those sammys look outstanding!
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Old 08-10-2008, 05:07 PM   #56
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Quote:
Originally Posted by Dr_KY View Post
Man look here, I'm already sweating my a3z off and shaking like a wet dog thinking of how he's gonna come stormin through the door with his game face on so PLEASE don't fire him up!


HHaaaaaahahahah!

Thanks guys I just hope he needs a nap or something.
the pork is on the egg


time to fiddle with the sauce
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Old 08-10-2008, 05:12 PM   #57
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Well it's my bedtime so I'll have ta check back in the morning.

*I gotta tell ya it's nice having to even stand close to this guy when it comes to the pron*


Bring the pain Rick, bring the pain!. lol
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Old 08-10-2008, 05:48 PM   #58
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Quote:
Originally Posted by Rick's Tropical Delight View Post
the pork is on the egg


time to fiddle with the sauce
What did you go with.....jowl or trotters??
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Old 08-10-2008, 05:57 PM   #59
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This is my Pork entry for Throwdown week II, cooked on my FEC 750.
I decided to keep it traditional so I cooked up two butts today. Rubbed them down with my "River City Smokehouse" RUB, then I put them on at 5:30 am @ 185*F for 3.5 hrs. then raised the temperature to 250*F til they were finished, which was about 3:15pm. Wrapped and rested before pulling. Added a little RCS BBQ sauce and a sprinkle of rub. I brushed some Ciabatta bread with Porchini Mushroom infused extra virgin olive oil and grilled it until crispy. Enjoy!





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Old 08-10-2008, 06:01 PM   #60
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Oh my!!!!
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