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Old 04-13-2010, 01:23 PM   #16
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

Once again, Ross, you have done a wonderful job. I am noticing that your BGE does not seem to operate without either a nice beer or glass of wine nearby. Nice touch :) Thanks for sharing your cook!

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Old 04-13-2010, 01:41 PM   #17
Big George's BBQ
somebody shut me the fark up.

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Location: Phoenixville, PA

Looks and sounds awesme Ross Thanks
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Old 04-13-2010, 01:46 PM   #18
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Join Date: 10-17-06
Location: Oklahoma

As usual Ross good looking meal........
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Old 04-13-2010, 06:27 PM   #19
Ross in Ventura
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Join Date: 05-16-08
Location: Ventura, California

Originally Posted by cowgirl View Post
It all looks wonderful Ross! Love the sound of your smashed tatoes too. Thanks for the reicpe.
Thanks Jeanie, the white pepper and Greek yogurt take it to another dimension

Originally Posted by big brother smoke View Post
Looks Simply Marvelous, Ross!
Thanks Stef

Originally Posted by Paulmark View Post
Looks great Ross, thanks for the pron
Thanks Paul


Originally Posted by f308gt4 View Post
Looks good!!!

Quick Question: Why the plate setter and pizza stone??

When I do beer can chicken, or even spatchcocked chicken, I just use an aluminum foil drip pan on the bottom grill, and cook the chicken on a raised grid. No plate setter, no pizza stone. Comes out really good.

I'm wondering if the same technique could be applied to ribs, pork butt, etc.

it just works out for me, I do ribs and butte indirect as well

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Old 04-13-2010, 06:37 PM   #20
Knows what a fatty is.
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Join Date: 07-02-09
Location: VISTA, CA

Scuse me , but what was the brine? Dr Pepper?
That looks sooo good.
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