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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 12-25-2008, 06:57 AM   #1
Greendriver
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Default It's A Start

Smoked fatty in the first pic is stuffed with green chiles and a parmesan, homemade grape jelly, bread crumb mixture, sprinkled with slabs. They are off the cooker now and look great, more pics to come. The big hunk of meat is a 23 lb beef shoulder clod and it too is off the cooker and resting for one hour before slicing and warming up in half pans later. I had a moment of inspiration and happen to think of spreading steak butter all over it while it is resting. Fixing to put a bunch of boiled eggs in the smoker for smoked deviled eggs and a corn casserole with a lot of onions, and green chiles in it. Christmas from me and her to her and me is a new kitchen and it turned out fantastic. Basically what we did was use a narrow front porch that just happen to run the entire length of the original kitchen to make the kitchen that much bigger by moving the wall out to the edge of said porch. We love it and I ainít complaining but I didnít get my new gas burner stove with double elec convection ovens but will be saving up for one though.











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Unread 12-25-2008, 07:09 AM   #2
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Looks nice!

I'm not so sure on the grape jelly in a fattie .. but, the kitchen looks fab!
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Unread 12-25-2008, 07:24 AM   #3
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Looks like a good start indeed.
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Unread 12-25-2008, 07:40 AM   #4
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Nice kitchen. What's the counter top material?
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Unread 12-25-2008, 07:54 AM   #5
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Looks great!
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Unread 12-25-2008, 08:02 AM   #6
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looks great..I bet that jelly w/ that fatty has a nice taste. I usually put jelly on a sausage bisquet
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Unread 12-25-2008, 08:09 AM   #7
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Grape jelly and chiles,.. maybe cheddar, it looks and sounds good.

Nice job on the kitchen!
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Unread 12-25-2008, 08:13 AM   #8
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Can't wait to see how that fatty turned out, and nice job on the kitchen!
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Unread 12-25-2008, 08:18 AM   #9
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Grape jelly and sausage, great combo Strawberry preserves is good too. Nice looking kitchen neighbor.
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Unread 12-25-2008, 08:21 AM   #10
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WOW, room to work how nice for you all!! Looks like its time for a larger island!

Gorgeous fatty, gotta try one with jelly. Maybe peanuts and some bread crumbs too... PBJ Brethren style.
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Unread 12-25-2008, 12:42 PM   #11
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I gotta know how that fatty turned out, it looked wierd and in my experience that means really good. The kitchen looks great, congratulations.
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Unread 12-25-2008, 08:51 PM   #12
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If you never tried a beef shoulder clod you gotta try one. I was going to cook this to 160 but was informed by the boss that she didnít want it that way and that all the kids wouldnít either, so I pulled it from the cooker at 185 and let it rest an hour before chopping some and slicing some (it was a 23 lb piece of meat). Itís the best roast beef flavor you ever had and I let it swim in a big bag over night in a full bottle of Dales, then injected it with my brisket mixture, and sprinkled it good with Cavenders, coarse salt, and fresh tri color pepper. It went on the cooker at 225 at noon yesterday and didnít hit that 185 mark till 7:30 am today but I lost one hour due to running out of lump unexpectedly. We had tzatsitki sauce, horseradish sauce, and some gravy to go with it. A warm cornmeal pie (casserole) is on the cooker with the eggs that I make into rubber and I didnít even know eggs would do that either. Garlic mashed taters, mater, onion, cucumber salat, green beans, a couple of fatties, and lots of yeast rolls. The fatties are KILLER. On the dessert side the nanner pudding was to die for (my Mom made it fer me and made sure I got to it while it was still warm as that's the only way to fly on nanner puddins) as was the buttermilk pies, and not pictured was a Japanese Fruit cake which we accidentally forgot and left in the fridge till everyone was already finished (I donít have a clue as to what will become of that whole cake in our fridge). Donít you just love to make folks stuff themselves till their eyeballs roll back in their head and they are miserable but helpless to stop themselves.











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Unread 12-25-2008, 09:05 PM   #13
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Man you got to either not be so long winded in your description or put a few spaces between the verbage and the porn. Took me a half hour to read about the bountiful meal you had because the glorious beef kept distracting me. Great job.
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Unread 12-25-2008, 09:27 PM   #14
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I can't tell but it looks like pulled beef. Is that correct.

By the way where do you live. I would like to try and be one of those people who stuff themselves. Awsome job
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Unread 12-25-2008, 09:46 PM   #15
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Looks wonderful
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