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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 04-02-2009, 07:18 PM   #1
OUT OF ORDER
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Default ribs and onion rings

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Unread 04-02-2009, 07:19 PM   #2
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In the words of the late great Col. Sanders "im to drunk to taste this chicken"
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Unread 04-02-2009, 07:20 PM   #3
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smoked the ribs at 220 for the 3-2-1 and smoked the onion for about 1 hr at 200 to 150 about to cut and eat will post pics of cut ribs i think these are going to be some of my best
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Unread 04-02-2009, 07:26 PM   #4
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Looks farking delicious. Nice job.
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Unread 04-02-2009, 07:46 PM   #5
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having pic diff but none the less the ribs texture was def. the best ive ever made im very happy with them
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Unread 04-02-2009, 07:51 PM   #6
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The ribs look awesome.

I'm not sure about the mustard slather on those onion rings...
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Unread 04-02-2009, 07:59 PM   #7
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thanx
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Unread 04-02-2009, 08:00 PM   #8
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the rings thats all batter i need to work on my rings man lol
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Unread 04-02-2009, 08:05 PM   #9
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Quote:
Originally Posted by OUT OF ORDER View Post
smoked the onion for about 1 hr at 200 to 150 about to cut and eat

Hmmm... Smoked onion rings?... That's farkin awesome.


Did you smoke the onion whole and then cut and fry?
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Unread 04-02-2009, 08:06 PM   #10
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they were good ill hit that again fo sho
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Unread 04-02-2009, 08:51 PM   #11
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That looks awesome
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Unread 04-02-2009, 09:44 PM   #12
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Work on your rings? They look great - what type of batter?
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Unread 04-02-2009, 10:30 PM   #13
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Nice job on the ribs and the rings.

Did yours fall off the bone with the 3-2-1???

I did my last 3-2-1's @ 225 and wasn't particularly pleased with the texture. I like a little "pull" from my ribs
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Unread 04-03-2009, 06:04 AM   #14
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gotta big smoke going on saturday, and will have to try those onion rings, but could you please let us know just how you prepared them before smoking
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Unread 04-04-2009, 04:45 PM   #15
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Quote:
Originally Posted by bbq ron View Post
gotta big smoke going on saturday, and will have to try those onion rings, but could you please let us know just how you prepared them before smoking
sorry man this wont take long all i did was cut the onion and left it in the slices then set the slices on the grill all the way away from fire and smoked at 200 to 150 for like 45 min to an hr i would prob leave on just a little longer next time then just battered and fried very simple and tender hope this helps sorry if i missed your party deadline:icon_dev il
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In the words of the late great Col. Sanders "im to drunk to taste this chicken"
LARGE BGE
[SIZE=2]smokey joe[/SIZE]
12" homade offset
22 1/2 webber
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