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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 03-21-2010, 06:15 PM   #1
Jeff Selle
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Default Practice, practice, practice...

I have been practicing for competition this summer and my co-wokers have been taste testing my flavor profiles over the past couple of months...

Turns out one of my co-worker's husband raises beef, so she brought in some meat for me to practice on!

There not pork ribs and brisket, but short ribs and chuck should work to test out my beef flavor profiles. I got some Plowboys Bovine Bold to try on this cook... If it works out I'll be trying a brisket next weekend (if my stoker ever gets here)
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Unread 03-21-2010, 06:33 PM   #2
Solidkick
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Looking good! What temp you planing to take your roasts too?
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Unread 03-21-2010, 06:35 PM   #3
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That looks Yummy! You going to send me some :)
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Unread 03-21-2010, 06:39 PM   #4
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Kinda skimpin' on the Bovine Bold there Jeff!

Let it flow!
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Unread 03-21-2010, 07:34 PM   #5
Jeff Selle
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@solidkick, I'm going to take them to 190 and pull them for sandwhiches I think... I thought about 140-160 and slicing, but there are squeemish types at work that don't like pink meat...

@swamprb, I will adding as I go, but I wasn't sure how much to use...i haven't tried this rub on beef yet, didn't want to over do it... thanks for the tip..
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Unread 03-21-2010, 09:10 PM   #6
JD McGee
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Lookin' good Jeff...I agree with swamprb...let the Bovine outta the jar baby! Rub it up the the night before then add a dusting more before you toss it on the bullet...
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Unread 03-21-2010, 09:30 PM   #7
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Mmm ... red, bloody meat on sandwiches is the best!
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Unread 03-21-2010, 09:32 PM   #8
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Is it done yet? LOl

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Unread 03-21-2010, 10:04 PM   #9
Jeff Selle
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Unexpected downpour lends a whole new meaning to firefighting... Internals are sitting at 150, and so is the dome temp. Added fuel and hoping for the best... I was shooting for 9:30 pacific time, but she may go longer. If this rain doesn't let up, i might have to move the smoker up on the deck... (don't tell my wife)
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Unread 03-21-2010, 10:08 PM   #10
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Quote:
Originally Posted by Jeff Selle View Post
Unexpected downpour lends a whole new meaning to firefighting... Internals are sitting at 150, and so is the dome temp. Added fuel and hoping for the best... I was shooting for 9:30 pacific time, but she may go longer. If this rain doesn't let up, i might have to move the smoker up on the deck... (don't tell my wife)
You did say you were practicing for a comp, right? I think we had rain at almost every comp we did last year! Good practice!
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Unread 03-21-2010, 10:13 PM   #11
Jeff Selle
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I know Ron, I was tempted to foil and finish in the oven, but now I am committed to get this done
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Unread 03-21-2010, 10:33 PM   #12
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Good for you. Start thinking about how you can handle that situation if it happens at the comp. Can you move the WSM under your canopy or shield it somehow?
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Unread 03-21-2010, 11:01 PM   #13
Jeff Selle
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Yeah, I can... I just pulled and emptied the water pan... the fire kicked up, while I did that and now waiting to see if i can hold her up higher without the water... if not, I'll move it up on the covered deck ... it'll be easier now with no water inside

Update: 230 and holding now...
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*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
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*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
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Last edited by Jeff Selle; 03-21-2010 at 11:55 PM.. Reason: update
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Unread 03-21-2010, 11:32 PM   #14
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Another reason 10x10 easy ups rock!
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Unread 03-21-2010, 11:54 PM   #15
Jeff Selle
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Just foiled at 170, rain stopped and temps have been holding in the 230-250 range ... we'll have these babies restin' in no time
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*4X8-foot trailered Santa Maria Grill
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