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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 01-09-2010, 09:58 PM   #1
Desert Dweller
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Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default Just a lil cooking...

The other Old Folks had a bi-weekly pot luck planned, and the meal was to be Italian. SO, I cooked up some Italian Sausage (bulk), stuffed some Aneheim Peppers with the Sausage and some Cheddar, heavily seasoned with garlic and onion powders, wrapped in bacon and smoked in the WSM. Along with that I bought some Brat Italian Style, cut them in small pieces, seasoned and bacon wrapped. Now, not one to waste a fire I also trimmed some Spares to St. Louis style, coated with EVOO and rubbed with Triple Crown rub. 2.5, 2, .5 for a 5 hour cook on the ribs. The came out a little overdone, but good flavor. I also had a couple small chub shaped bulk sausage fatty, so I smoked them to put in the gravy for B&G in the morning. Then I think I also smoked up some bulk chorizo. That ought to hold me for a while.

Thanks for stoppiing by. Hope you enjoy the pics...
Attached Images
File Type: jpg rack, snack, suasage 001.jpg (105.4 KB, 192 views)
File Type: jpg rack, snack, suasage 002.jpg (92.6 KB, 193 views)
File Type: jpg rack, snack, suasage 005.jpg (117.3 KB, 189 views)
File Type: jpg rack, snack, suasage 003.jpg (108.3 KB, 189 views)
File Type: jpg rack, snack, suasage 006.jpg (103.2 KB, 189 views)
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

Last edited by Desert Dweller; 01-09-2010 at 11:12 PM..
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Old 01-09-2010, 10:15 PM   #2
JD McGee
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Dayum bored? Did the boys feast or what? Nice bark on those ribs too......
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Old 01-09-2010, 10:15 PM   #3
BBQ Grail
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Old 01-09-2010, 10:54 PM   #4
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Great looking food! I just ate and I would still dive into that. Very Nice!
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Old 01-09-2010, 10:56 PM   #5
Midnight Smoke
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Old 01-09-2010, 11:10 PM   #6
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Now I gotta get back out of bed and go eat something...that is a awesome spread there
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Old 01-10-2010, 12:38 AM   #7
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Location: Oklahoma

Looks mighty tasty from here Bo! Nice feast.
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Old 01-10-2010, 01:21 AM   #8
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Good lookin' eats right there, Bo! Talking with you this morning made me dig into the freezer for some goodies to cook - stay tuned ;>)
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Old 01-10-2010, 08:17 AM   #9
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A little cooking but a lot of work!
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Old 01-10-2010, 08:18 AM   #10
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Your WSM looks well seasoned,nice spread.
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Old 01-10-2010, 08:34 AM   #11
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I'd hit that. I like the looks of those Anaheims.
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Old 01-10-2010, 08:37 AM   #12
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Location: Brookland, AR

Looks Great!!
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Old 01-10-2010, 09:04 AM   #13
Found some matches.
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Looks great! definitely the anahem peppers I'll make them some time
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Old 01-10-2010, 09:35 AM   #14
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Location: NE OH-IO

Nice spread Bo.

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Old 01-10-2010, 11:40 AM   #15
Rich Parker
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Location: Grand Rapids, MI

Nice grub Bo!

You cook the sausage before stuffing the anaheims? I was thinking about doing that but didn't know if i should cook it first.
WSM, UDS, Deep South Medium, and Victory Smoker -
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