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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-09-2009, 07:52 PM   #1
JD McGee
somebody shut me the fark up.
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Default Live from the BBQ Brethren...It's "Friday Night"...what are you smokin' this weekend?

Friday Night Steak Night (as usual)...CAB NY Strips (on sale 6.99 lb.), baked potatoes, salad, and a nice cabernet... Not sure about the rest of the weekend yet! Have a good one folks!

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Last edited by JD McGee; 01-09-2009 at 08:32 PM..
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Old 01-09-2009, 07:57 PM   #2
C Rocke
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Staying afloat with the 'ol Bombay and tonic tonite!
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Old 01-09-2009, 08:02 PM   #3
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Intended on doing two beer can chickens but leg quarters were on sale for .69 a pound so I picked up on package and a chucky. This will be my first try at a chucky - time to do some research on desired internal temp, estimated cook time and prep.

I got my Guru adapter for the WSM, so I'll cook on that tomorrow giving it a try.
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Old 01-09-2009, 08:03 PM   #4
somebody shut me the fark up.
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Location: Overland Fark, KS

I'm gonna be grinding up some brisket and pork and will be making some sausages. For sure making Italian Suasage, Breakfast Sausage and some Pepperoni. I'm checking some recipes for others that sound good or fun.
Originally Posted by KC_Bobby View Post
Intended on doing two beer can chickens but leg quarters were on sale for .69 a pound so I picked up on package and a chucky. This will be my first try at a chucky - time to do some research on desired internal temp, estimated cook time and prep.
I usually take mine to 210-220 internal.
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Old 01-09-2009, 08:03 PM   #5
Knows what a fatty is.
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couple of burgers tomorrow, undecided as to the variety, I'll be revisiting the burger throwdown.

Sunday will be the big Q day. Family is getting together to watch the Giants shoot a few Eagles. There'll be 5 of us, maybe 6. I have planned 5 different fatties including breakfast fatties to start the day and an apple/raisin as a sort of dessert with others in between. These will be backed up with 4 racks of spareribs. I'll do some beans as a side and put some fries in my new outdoor basket fryer. That should about ruin this weeks of dieting.

Oh yeah, lots and lots of beer.
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Old 01-09-2009, 08:13 PM   #6
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I have a leg of lamb marinating as we speak to go on the Weber charcoal rotisserie tomorrow.
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Old 01-09-2009, 08:15 PM   #7
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A huge brisket. First time injecting so it will be an adventure. Pron promised.
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Old 01-09-2009, 08:28 PM   #8
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I'm doing stout braised lamb shanks tomorrow and a big ol' fattie on Sunday. Haven't quite decided what to put in the fattie. I do have bacon, cheese and onions. I have some bavarian cheese sausages. Maybe I should put those in there?
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Old 01-09-2009, 08:33 PM   #9
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It was a pot of chili nite here tonite.
Balmy 22 degrees and snowin and blowing here expecting another 5-7 inches of snot by noon tomorrow.

Going to parboil 3 cases of chicken tomorrow, bake another 3 cases on Sunday for our monthly chicken dinners.
Guess that dont count as smokin though.
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Old 01-09-2009, 08:38 PM   #10
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I just brought a 9 lb brisket. I will put it on with some walnut and oak tomorrow.

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Old 01-09-2009, 08:42 PM   #11
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A couple racks of Spares on the rotisserie kettle, and some grilled rainbow trout (If I catch some tomorrow morning)
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Old 01-09-2009, 09:08 PM   #12
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Got a taste for Lamb, Not sure what or how till I go to the market in the morning.But I'm sure some how it's going on the grill!!
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Old 01-09-2009, 09:13 PM   #13
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I got a 7lb butt going in tonight (while I sleep) then some big azzz pork spare ribs in the morning.
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Old 01-09-2009, 09:40 PM   #14
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Those steaks look like they are going to be good. I wish I could grill a good steak. Don't have a lot of luck though.

Did Beer Can Chicken with stir fry vegetables or dinner tonight. Just me and the boys. That is why we are using paper plates.

Had a little trouble keeping temp. Really windy tonight.

Homemade beef Jerky this weekend. Going to try my High Mountain seasoning jerky mix.

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Old 01-09-2009, 09:56 PM   #15
Knows what a fatty is.
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I finally finished UDS #1. Going to test her out with an 11lb brisket; and several beers with the Gnome. In the impending snow / ice storm of course.
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