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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 11-10-2008, 09:55 AM   #1
Black Cat BBQ
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Default Practice, Practice, Practice....

Now that we are back from Terlingua it was time to get busy practicing Q!

After reading a coupla posts about how some of youse rub your ribs two hours before cooking, I decided to try it. We always rub them the night before. My rub has lots of salt so that was probably why they were always turning out dryish.

I was very happy with the results. Meat came away from the bone, bone dried and turned white, meat was moist! Thanks guys!!

Of course we always practice chicken. I didnt trim the thighs, just trying to get good color and bite through skin. I pulled some of the meat off one of the thighs to show the moistness...

ALX was the official tester.

Enjoy! We did!!
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Unread 11-10-2008, 09:57 AM   #2
barbefunkoramaque
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The significance of your bite marks on that rib are not lost on me. Everything looks wonderful.
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Unread 11-10-2008, 11:02 AM   #3
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Both your chicken and ribs look wonderful. Lucky ALX for being the tester!
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Unread 11-10-2008, 12:02 PM   #4
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There's no substitute for practice and experience.

I've often told folks that I'd gladly share my recipes and let them cook with me or watch me cook. A couple folks have taken me up on the deal, but still say they're not able to produce the same results.
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Unread 11-10-2008, 05:13 PM   #5
WineMaster
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Very Nice!!!!!!
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Unread 11-10-2008, 05:38 PM   #6
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It all looks wonderful to me expecially the chicken
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Unread 11-11-2008, 05:41 AM   #7
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Good lookin' grub right there!
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Unread 11-11-2008, 06:29 AM   #8
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Was the skin "bite through"? It all looks great.
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Unread 11-11-2008, 07:00 AM   #9
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Ribs and chicken look good! How was Terlingua? I figured with the economy, attendance would be down. Gas prices did drop some, though! Been a couple of years since I've gone.
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Unread 11-11-2008, 07:50 AM   #10
Black Cat BBQ
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Thanks everyone!

The skin was close to bite through...I think because I didnt overly trim the chix like for a comp and that may have been why. They were moist tho!
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Unread 11-11-2008, 07:54 AM   #11
Black Cat BBQ
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Quote:
Originally Posted by Jack2u2 View Post
Ribs and chicken look good! How was Terlingua? I figured with the economy, attendance would be down. Gas prices did drop some, though! Been a couple of years since I've gone.
Thanks!

It was AWESOME! 337 cooks on Saturday for the BIG SHOW. My husband was oh so close to getting onto the finals table - top 24. He was 1 of the 5 chilis that did not advance. It was cool to see him make it that far being from MD. The winner was a former MD cook and resident who now resides in the Great State of Texas. Gas prices did not seem to affect attendence whatsoever. I hope this isnt too offtopic.....
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Unread 11-11-2008, 10:17 AM   #12
orangeblood
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Black Cat - any chance you might start a thread about your Terlingua trip (with pics)? I bet a few of the boys would like to hear about it. Thanks.
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Unread 11-11-2008, 01:07 PM   #13
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Good looking Pron bro!!
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Unread 11-11-2008, 06:20 PM   #14
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Any pron that starts with a beer, ends with a glass of wine and has a whole bunch of delicious looking food in the middle has my vote. And if you ever need another taster just call.
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